Turkey Zucchini Marinara Bake

Turkey Zucchini Marinara Bake

Turkey Zucchini Marinara Bake

This recipe has been much anticipated, so I wanted to get it up on the blog! It’s super simple to make, inexpensive and healthy. I love this meal because it makes a ton of food and tastes even better as it sits up. 

Typically, if I am making this for a night I will then go ahead and freeze the leftovers and eat it again in a few days. All you’ll have to do is heat it up on the stove – I promise it’ll taste good! :)

Ingredients:

  • 1 package of lean turkey meat 
  • 1 jar of organic garlic tomato sauce 
  • 1 package of zucchini – so about 4 – 5 of them
  • 2 tablespoons of fresh ground garlic 
  • 1 – 2 tablespoons of salt 
  • 1 teaspoon of pepper
  • 3 cubes of fresh basil (Trader Joe’s sells this in the frozen isle) 
  • 1 tablespoon of garlic powder 
  • 3/4 cup of low fat mozzarella 
  • 1/2 of panko bread crumbs 

Directions:

  1. Heat a large pan to high and spray with non-stick cooking spray 
  2. Once the pan is hot, add in the turkey meat and cook for about 10 – 15 minutes until browned 
  3. Next, add in all of the seasonings and cover for about 10 minutes on medium 
  4. While the meat is cooking – cut up all the zucchini in round slices (like in the photo below
  5. Once the meat is done cooking, pour into a large baking pan
  6. Next, you’ll then want to pour the entire jar of sauce in there and make sure everything is combined
  7. Then, place all of the zucchini rounds you just sliced over the entire top of the meat
  8. Next, pour the bread crumbs on top
  9. Lastly, pour the cheese on top
  10. I like to add additional salt and garlic salt to the top for taste
  11. You will then want to cover with foil and bake for about 20 – 25 minutes at 350 degrees 
  12. The last 5 minutes, place on broil (high) so you get the top crispy 

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Let me know if you have any questions! Enjoy :)

Sweet Paprika Chicken

Sweet Paprika Chicken

Sweet Paprika Chicken

I LOVE this recipe, it’s so quick and easy! Also, it tastes AMAZING!

This recipe is super healthy, tastes delicious and takes under 30 minutes to make. It cost less than $14 and serves 3 people. :)

Ingredients:

  • Smoked Paprika – Trader Joe’s
  • Garlic Powder
  • Himalayan Pink Salt
  • 1 tablespoon of maple syrup
  • 1/4 Low-Fat Sour Cream
  • 1/2 cup of Panko Bread Crumbs
  • 4 Chicken Breasts (4 thin ones, Trader Joe’s)
  • 2 tablespoons of Olive Oil

Directions:

  1. Thaw out the chicken and poke a few small holes in it with a fork. This will allow for the seasonings to sink into the chicken
  2. Next, heat a large pan to a temperature of high, then put the olive oil in the pan and heat for 5 – 7 minutes (or until the oil looks hot)
  3. Place chicken breasts in the pan and panfry for about 5 minutes on each side, then add all of the seasons (based on how much you like) to each side
  4. Cover the pan for another 10 minutes or so on low – med heat
  5. Add in however much sour cream you want to the tops of the chicken breasts, the maple syrup and then add the bread crumbs and additional seasonings – then cover on medium for 10 – 15 minutes
  6. Taste and see if it needs additional seasonings. If not, it’s ready to eat! If you heat it on high at the end, it will crisp all of the ingredients to the chicken :)
  7. Lastly, sprinkle balsamic glaze over the tops of everything when ready to serve!

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Let me know if you have any questions. The sides are sautéed green beans and butternut squash from Trader Joe’s.

Cauliflower Broccoli Garlic Soup

Broccoli Cauliflower Garlic Soup

Broccoli Cauliflower Garlic Soup

I know it’s summer and all, but who doesn’t love soup! This soup is sure to keep you full since it’s full of fiber too! It costs less than $10 to make and it serves 4 people. Now, how amazing is that? Also, it’s healthy and really delicious!

This entire meals ingredients were purchased from Trader Joe’s, of course!

Ingredients:

  • 1 bag of frozen broccoli
  • 1 bag of frozen cauliflower
  • 2 tablespoons of fresh ground garlic
  • 3 – 4 cubes of fresh basil (I buy the frozen kind from Trader Joe’s )
  • 2 tablespoons of Himalayan pink salt (use the grinder, and add in enough to taste)
  • 1 tablespoon of garlic powder
  • 1 teaspoon of garlic salt
  • 1 teaspoon of cracked pepper
  • 1 teaspoon of rosemary
  • 1 carton of organic chicken broth (you can use vegetable if you want as well. It’s just the chicken one gives it more flavor)

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Directions: 

Pre Cooked Soup

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  1. Turn on a large pan to its highest setting on the stove and spray with nonstick cooking spray
  2. Next, pour the frozen bags of veggies into the pan and cove
  3. On another burner, heat a large pot to high. Then, pour the entire chicken broth container in and cover
  4. Once the veggies are fully cooked and look soft, transfer into the blender. Next, and add in water until it’s even with the veggies. If you do not have a blender, you can use a hand held one or an electric mixer
  5. Next, add in seasoning ingredients into the blender with the veggies (you can add in others as well, depending on your preferences)
  6. Lastly, pour everything from the blender into the pot with the chicken broth and let boil on medium high for 15 minutes
  7. Simmer on low for another 30 and add in additional seasonings for taste

I find that the soup tastes best when you cook it the night before and let it chill overnight. When you’re ready to eat it, just heat it up slightly so it’s warm. This will make the soup thicker, which is what you want! :)

It’s THAT easy!!

5 Ingredient Flowerless Peanut Butter Cookies

Flowerless Peanut Butter Cookies

Flowerless Peanut Butter Cookies

Most nights when I get home from the gym I crave sweets. I know that I shouldn’t be eating them, so I’ve come up with health alternatives so I can constantly eat them! ;)

These cookies are so simple to make, take less than 10 minutes and are so delicious!

Ingredients:

  • 1 cup of all natural Skippy peanut butter (I find that this brand works best)
  • 1 egg
  • 1 teaspoon of baking soda
  • 1 tablespoon of vanilla extract
  • 1/4 cup of light brown sugar

Directions:

  1. Preheat the oven to 350 degrees
  2. Line a non-stick cookie sheet with foil and non-stick cooking spray
  3. In a large bowl mix all of the ingredients together. As you start to stir everything around it will gradually thicken up
  4. Make about 7 – 8 round balls with a spoon. Then, round them into balls with your hands
  5. Place the cookies on the baking sheet and gently flatten with a fork (image example below)
  6. Once the oven is fully heated, bake the cookies for exactly 9 minutes (no longer)
  7. Lastly, let cool for 10 minutes or so and they’re ready to eat
Fork Marks in Cookies

Fork Marks in Cookies

How easy is that? I hope you enjoy!

P.S. – for a little extra touch I sprinkle some maple syrup on tops right before I eat them, which gives them that extra something sweet! ;)

Frozen Greek Yogurt Bark

Frozen Greek Yogurt Bark

Frozen Greek Yogurt Bark

I’m very much a sweets person and struggle to not eat them every single night. I try to live a really healthy lifestyle, so when I am craving sweets during the week I make something that’s both – healthy + yummy!

This dessert is super simple to make and you likely already have these ingredients in your kitchen.

Ingredients:

  • 2 cups of 0% fat-free greek yogurt
  • 2 stevia packets
  • 10 or so almonds
  • Agave
  • 1 cup of fresh or frozen berries
  • 1/4 cup light brown sugar

Directions:

  • Line a baking pan with parchment paper or foil
  • In a bowl, mix together the yogurt, stevia and agave
  • Cover the pan with about an inch layer of the greek yogurt mixture
  • Then, pour all of the berries and almonds on top of the yogurt mixture. Spread them around so they are everywhere
  • Lastly, sprinkle more agave on stop and some light brown sugar
  • Place in freeze for 2 -b3 hours

When you’re ready to eat this, take it out of the freezer for about 20 minutes. Then just cut it up and serve! :)

Turkey Bake and Pan Fried Apple Cider Brussel Sprouts

Turkey Bake and Panfried Brussel Sprouts

Turkey Bake and Panfried Brussel Sprouts

I made this meal the other night for my sister and she could not stop telling me how amazing it was! I’ve never tried pan frying my own brussels sprouts before. I have baked them a ton of times, so I had to try them this way!

Whenever I go out to eat and see ‘pan fried brussels on the menu, I always order them. So, I knew they’d be amazing!

I make turkey bakes about 1 – 2 times a week but I wanted to switch it up a bit. You’re MORE than sure to impress with this meal! It’s also very easy to make and costs under $20 for 2 – 3 people.

Ingredients:

Turkey Bake:

  • 1 package of lean turkey meat
  • 1 package of fresh butternut squash (Trader Joe’s)
  • 1 tablespoon of fresh ground garlic
  • 1 can of roasted tomatoes
  • 1 jar of organic tomato sauce (I like the one from Sprouts because it’s very low in calories & sugar)
  • 2 tablespoons of garlic powder
  • 1 tablespoon of salt
  • 1 tablespoon of oregano
  • Non-stick cooking spray

Brussel Sprouts:

  • Olive oil
  • Brussel sprouts
  • 1 cup of apple cider vinegar
  • Salt and garlic salt

Directions: 

  • Heat a large pan to high and spray it with non-stick cooking spray
  • Add in the turkey meat and cook/stir around until the meat is browned
  • Next, add in the butternut squash, fresh garlic, tomatoes, garlic salt and salt. Stir together for a bit, then cover the pan. Next, cook for about 15 minutes or so – covered
  • You will then want to add in the jar of tomato sauce and oregano (you can either add in fresh or from the store – like McCormick)
  • Next, you will want to stir around until everything’s combined
  • Then, cover and cook for another 10 – 15  minutes
  • Taste and see if it needs anymore seasoning. If so, add in more :)
Turkey and Butternut Squash Bake

Turkey and Butternut Squash Bake

Brussels: 

  • In a pan, fill it up about an inch or so hight with olive oil
  • Next, cover the pan and heat the pan to med-high for about 10 minutes
  • Once the oil appears to be hot, take the lid off and add in the cut in half brussel sprouts. BE CAREFUL BECAUSE THE OLIVE OIL WILL SPLATTER.
  • Once all of the brussels are in the pan, quickly cover them so the oil doesn’t splatter
  • For about10 minutes, let the brussels fry and cook until they look browned
  • Next, you’ll want to take a peak in the pan and once the olive oil looks like it’s cooked away, add in the apple cider vinegar and cook for a bit longer
  • Lastly, add in the salt and garlic salt to taste liking
Apple Cider Panfried Brussels

Apple Cider Panfried Brussels

That’s it – it’s that easy! As always, let me know if you have any questions :)

Ginger Brown Sugar Glazed Salmon, Plus Sides

Ginger Brown Sugar Salmon

Ginger Brown Sugar Salmon

It may not look like it but this recipe’s so easy to make and pretty inexpensive! The salmon is fresh, not frozen! Frozen salmon simply won’t work because it sadly doesn’t cook the same way.

If you’re thinking fresh is going to be more expensive, you’re . . . incorrect. Since I live in San Diego, I usually always go to a local Sprouts because their fresh salmon is always really cheap!

This meal served 3 people and the fresh caught fish only costs only $12 TOTAL! *never buy farm raised 

Ingredients:

  • 1 – 1.5 pounds of freshly caught salmon (or however much you want to cook that night) – I would recommend buying it the day you’re going to cook it. It will taste better that way
  • 2 tablespoons of freshly ground ginger
  • 1/4 cup of light brown sugar
  • 1 tablespoon of salt

Directions: 

  • Preheat the oven to 350 degrees and don’t start cooking the fish until the over is done heating
  • Next, take the salmon out of the paper wrapping and stab about 4 – 7 small holes in the fish with a fork or knife
  • Next, rub the salt all over the top of the fish (place the skin side down)
  • Then, rub the fresh ground ginger all over the fish
  • Lastly, do the same with the light brown sugar as well
  • Next, you’ll want to wrap the salmon back up in the wrapping it came in and let it sit for about 20 minutes or so before cooking it. This allows for the flavoring to soak in to the fish. If you can do this the night before, even better!
  • When ready to cook, take the salmon out of the wrapping and place it on a cooking sheet that’s covered in foil
  • Then you’ll want to bake for exactly 20 minutes (depending on how much fish you’re cooking as well) – that’s it!

Sides:

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I baked an entire butternut squash to go with the meal. That took about an hour to bake at 350 in the oven. Once it’s done, simply peal all of the skin off the squash and take out all the seeds. I then sprinkled balsamic glaze, garlic powder and a little bit of salt on the tops. Also, cooked some organic frozen green beans from Trader Joe’s, that I cooked in light soy sauce and garlic powder. :)

Easy, right?

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Greek Yogurt Overnight Oats (Gluten Free)

Greek Yogurt Overnight Oats

Greek Yogurt Overnight Oats

I honestly eat this everyday for breakfast. You’d think it’d get old or boring, but it truly doesn’t! You know why? I constantly switch up the fruit in and that really makes a difference. This recipe is so easy to make and is jammed back with protein!

It comes in at less that 300 calories, 24 grams of protein, 15 carbs, 6 grams of fat! Oh and did I mention it only costs about $15 – $20 for an entire week! Yes, 7 days worth of HEALTHY breakfast!

Ingredients: (in order)

  • 1/2 cup of sugar free vanilla almond milk
  • 1 packet of stevia
  • 3/4 cup of nonfat 0% greek yogurt
  • Teaspoon of chia seeds
  • 1/4 cup of gluten free oats (Trader Joe’s)
  • 1/4 cup of frozen blueberries
  • Tablespoon of maple syrup

Directions:

  • In a bowl add in the almond milk and stevia
  • Then, add in the greek yogurt and chia seeds and stir around until everything is smooth
  • Next, add in the gluten free oats and stir
  • Then, add in the berries and maple syrup and stir again until smooth
  • If it’s too thick you’ll want to add in more almond milk. It should be a little more on the “liquid” side because it’ll thicken over night in the fridge
  • You will then want to cover up the bowl with foil and place in the fridge overnight
  • In the morning, add in the fruit that you’ll like. I usually add in more fresh blueberries, fresh raspberries or fresh strawberries
  • Sometimes I like to add in a apple cut up instead or grapefruit. It’s honestly up to you :)

Make this and let me know what you think. Also, please let me know if you have any questions!

Enjoy staying full all morning long!

Teriyaki Crumed Chicken

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This dish was something I came up with tonight and it ended up tasting so amazing! It truly turned out better than I thought!

Make it and let me know what you think!

Preperarion Time: under 30 minutes

Cost: $20 for three servings

Ingredients:

  • 2 large chicken breasts (butterflied and cubed)
  • Half a bottle of soyaki auce (Trader Joe’s)
  • Tablespoon of garlic powder
  • Teaspoon of fresh minced ginger
  • Tablespoon of fresh minced garlic
  • 1 cup of gluten free bread crumbs
  • Olive oil spray
  • Tablespoon of salt
  • Pinch of pepper

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Directions: 

  • Heat a large pan to high and spray with olive oil
  • Butterfly your chicken and cube it (photo below)

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  • Throw the chicken into the hot pan, once it looks a bit brown cover to let cook for another 5-10 minutes
  • Then, add in all other ingredient (except bread crumbs)
  • Then, turn down to medium heat and let boil for another 10 minutes (covered)
  • Lastly, turn down to a lower heat and add in the breadcrumbs
  • The sauce should gradually thicken in about 5-10 minutes

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Enjoy! Let me know if you have any questions! :)

Strawberry Banana Vegan Ice Cream Cake

Strawberry Banana Vegan Ice Cream Cake

Strawberry Banana Vegan Ice Cream Cake

This recipe is so simple to make and it’s super healthy! It truly does taste just like ice cream but better! Plus, it’s vegan! It’ll last you all week long (depending who eats it) ;) It’s only about 172 calories per serving and there’s about 6 servings or so.

Costs under $20 for 6 servings! 

  • Ingredients:
  • 1 & 1/2 cups of raw, unsalted cashews (I like the ones from Trader Joe’s)
  • 1 cup unsweetened vanilla almond milk
  • 2 wole bananas (peeled)
  • 1 cup frozen strawberries
  • 1 tablespoon of vanilla extract

Toppings: 

1/4 cup of light brown sugar

4 fresh strawberries

Other Ingredients:

  • 12 fresh strawberries

Directions:

  • Add cashews and almond milk into a blender at a low speed, then gradually speed it up to high for 2 – 3 minutes until smooth
  • Then, add in all the other ingredients. If it’s not smooth enough or it’s too thick, add in more almond milk until creamy
  • In a springform pan, line to rim with fresh strawberries cut in half. You’ll want to line the inner rim of the pan with the berries facing upside down – with the back of the berries against the inside of the pan
  • Then, pour the ice cream mixture into the spring form pan, which should then push the berries against the pan
  • Sprinkle the light brown sugar on top of the ice cream mixture
  • Then, stir it around to give it the design in the picture
  • Lastly, add some berries on top
  • Freeze for about 2 – 3 hours

When ready to eat, let sit on counter for 30 minutes. I serve it with a little bit of fresh maple syrup drizzled on top!

Enjoy!