Do You Struggle With Quick, Easy, And Healthy Breakfast Ideas? Look No Further! This Breakfast Took Less Than 5 Minutes!

Breakfast is the most important meal of the day… blah blah blah. Yea, we know, but we also don’t have time for it. If it is not easy, I am not eating breakfast.  My goal is to come up with quick, easy, and healthy breakfast recipes, so here it goes…

I think I’ve been living under a rock, but I just went to Trader Joe’s for like the 2nd time in my life and discovered their Everything but the Bagel Sesame Seasoning Blend. OMG this is life changing. I have been coming up with new “recipes” or “concoctions” to use it on. This morning I tried out a new way to use it, which was delicious and took all of 5 minutes to make. I might make myself another one!

When I say I am obsessed with this seasoning, I am not lying! Please share other ways I can use it!

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Skinny Baked Broccoli Macaroni and Cheese (SkinnyTaste)

The Skinny Baked Macaroni and Cheese meal is so delicious that it even fooled our husbands because they didn’t know  it was “skinny”! It is so easy to make, and can be frozen for another meal! We love make-ahead and freezer friendly meals, mainly because it takes some of the stress out of our night by trying to come up with a family friendly meal. We highly recommend this meal for you and your family.

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Is The “Family Dinner” At Risk Of Fading? Read To Find Out How These 4 Slow-Cooker Meals Can Help

Most of us think… “Dinner…ugh. Do I really have time for that? Isn’t it just easier to get take out? Yes, but it is healthier? Is it cheaper?” The answer is most likely, no. Well, you are in luck because we have compiled some of our favorite slow-cooker recipes that are bound to be family favorites! We both have toddlers, and even they would eat most of them… if we tell them they are waffles. HA! A few times we got the dreaded, “Ummm… I don’t like that!”, but in the end it was still a win for us!

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Easy Roasted Lemon-Garlic Shrimp (Skinnytaste)

Some crazy days lead into crazy dinner nights! Tonight was one of them. I got the kids all set, but what about me? Well… what about an easy and yummy meal just under 10 minutes from start to finish? This Easy Roasted Lemon-Garlic Shrimp recipe from Skinnytaste is a winner! I love the taste and simplicity of this go-to meal for mommy.

Enjoy!

Melissa

Easy Roasted Lemon-Garlic Shrimp (Skinnytaste)

Ingredients

1 1/2 lbs shelled and deveined jumbo shrimp (36) **I only did ½ pound for myself of large raw shrimp from the Seafood section at Wegmans**

    2 cloves garlic, minced

      1 tablespoon olive oil

        1/4 teaspoon crushed red pepper flakes

          1 lemon, juice of

            1 tablespoon chopped parsley

              Instructions

              Preheat the oven to 400F. Spray 2 large nonstick baking trays with cooking spray.

              • Combine the shrimp, garlic, oil and crushed red pepper together in a bowl and stir to combine.

              Arrange the shrimp on a baking sheet in a single layer.

                Roast 6 to 8 minutes or until the shrimp turns opaque.

                  Squeeze lemon over the shrimp and garnish with parsley.


                    Taco Pizza

                    Ok so this next one is one of my specialties. I call it the “Taco Pizza” only because I use a taco shell as my crust, there is nothing else “taco” about it. I have told you all before that I am really bad when it comes to eating lunch. I usually skip it, because it is too hard for me to come up with something easy to make. The one day I was in the mood for pizza, but the kid was napping, and I had no cash for pizza delivery. I brainstormed, and came up the the perfect solution! Let me introduce to you to… the Taco Pizza! Easy, healthy, and delicious, especially if you are a pizza lover like me.

                    Enjoy!

                    Meghan

                    “Taco” Pizza

                    Ingredients

                    1 soft taco shell – I used a low calorie one, I think it was Fiber One

                      2 tbsp marinara sauce (or you could use a pizza sauce, but I didn’t have that available)

                        ¼ cup of mozzarella cheese (shredded)

                          Toppings: broccoli, oregano, garlic power

                            Instructions

                            Preheat oven to 375 degrees

                              Line a baking sheet with foil

                                Put just the shell on the baking sheet and cook for 3-5 minutes on each side, until browned

                                  Add sauce, cheese, and toppings

                                    Cook for 5-7 minutes, or until cheese is melted

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                                      Buddha Bowl

                                      I have been becoming more and more adventurous with my recipes, and I stumbled upon this Skinnytaste recipe and it looked so good and so easy.  Spoiler alert… it was both of those things! The flavors really complimented each other, and the pecans added a crunchy texture, which was to die for!  The only thing I couldn’t do myself was make the eggs. No matter how hard I try, I cannot make sunny-side-up eggs to save my life! I had to call in the big guns, aka my husband to do that part. Thanks, babe! Enjoy!

                                      Meghan

                                      Buddha Bowl

                                      Ingredients

                                      4 cups broccoli florets

                                        2 cups cubed butternut squash

                                          1 small onion, sliced into ½ moons

                                            1 tablespoon olive oil

                                              1 small (4-ounce) Hass avocado, sliced

                                                Olive oil spray

                                                  4 large eggs

                                                    Kosher salt

                                                      Freshly ground black pepper

                                                        2 cups cooked brown rice

                                                          ¼ cup chopped pecans

                                                            Instructions

                                                            Preheat oven to 400 degrees F.

                                                              On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.

                                                                Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.

                                                                  Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.

                                                                    Add eggs, one at a time, leaving space between them. Season each with a pinch of salt and pepper, cover and cook until whites are just set and yolk is still runny.

                                                                      Divide rice and roasted veggies evenly among 4 bowls.

                                                                        Top each with 1 ounce avocado and 1 egg and 1 tablespoon pecans.

                                                                          Serve immediately.

                                                                            Ground Turkey Black Bean Enchiladas

                                                                            I asked my husband what he wanted for dinner and he said “something Mexican flavored,” so here goes my first attempt at enchiladas! The were relatively easy to make, and I had most of the ingredients at home already, which is always a win! Give them a try! Enjoy!

                                                                            Meghan

                                                                            Ground Turkey Black Bean Enchiladas

                                                                            Ingredients

                                                                            2 teaspoons olive oil

                                                                              1 large yellow onion, diced

                                                                                3 cloves garlic, minced

                                                                                  1 pound extra lean ground turkey

                                                                                    1/2 teaspoon ground cumin, or to taste

                                                                                      1/2 teaspoon chili powder, or to taste

                                                                                        1 teaspoon dried oregano

                                                                                          salt and fresh ground pepper, to taste

                                                                                            2 tablespoons tomato paste

                                                                                              1 can black beans, rinsed well and drained

                                                                                                1/2 cup low sodium chicken broth

                                                                                                  1 whole lime, juiced

                                                                                                    12 (6-inch) low carb flour tortillas

                                                                                                      1/2 cup low fat shredded sharp cheddar cheese

                                                                                                        1/2 cup shredded Monterrey Jack cheese

                                                                                                          1 1/2 cups red enchilada sauce, divided

                                                                                                            thinly sliced green onions, for garnish

                                                                                                              light sour cream, for serving

                                                                                                                Instructions

                                                                                                                Preheat oven to 400F.

                                                                                                                  Grease a 13×9 baking dish with cooking spray and set aside.

                                                                                                                    Heat olive oil in a large nonstick skillet over medium-high heat.

                                                                                                                      Add onions and cook for 2 minutes.

                                                                                                                        Stir in garlic and continue to cook for 30 seconds.

                                                                                                                          Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper.

                                                                                                                            Continue to cook for 5 minutes, or until browned, stirring frequently.

                                                                                                                              Stir in tomato paste until well incorporated.

                                                                                                                                Stir in beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently.

                                                                                                                                  Remove from heat.

                                                                                                                                    Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla.

                                                                                                                                      Roll up the tortilla and set aside.

                                                                                                                                        Repeat with remaining tortillas and ground turkey mixture.

                                                                                                                                          Spread 1/2 cup enchilada sauce on the bottom of previously prepared baking sheet.

                                                                                                                                            Arrange rolled up tortillas seam side down over the enchilada sauce.

                                                                                                                                              Pour remaining sauce over enchiladas and top with cheeses.

                                                                                                                                                Bake for 18 to 20 minutes, or until hot and bubbly.

                                                                                                                                                  Remove from oven and let stand few minutes.

                                                                                                                                                    Garnish with sour cream and green onions.


                                                                                                                                                      Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach

                                                                                                                                                      I was in the mood for pasta, but I didn’t want just regular pasta with red sauce. I stumbled upon this Skinnytaste recipe and I had to give it a shot! I wouldn’t say it was difficult to make, but it did have quite a few steps. However, it was worth it! The creaminess of the butternut squash, paired with the spicy sausage was delicious! Give it a shot and let us know what you think!

                                                                                                                                                      Meghan  

                                                                                                                                                      Pasta with Butternut Squash Sauce, Spicy Sausage and Baby Spinach

                                                                                                                                                      Ingredients

                                                                                                                                                      11 oz (4 links) spicy chicken Italian sausage

                                                                                                                                                        1 lb butternut squash, peeled and diced (I bought chopped)

                                                                                                                                                          1 tbsp whipped butter

                                                                                                                                                            10 oz pasta, wheat or gluten-free (I used whole grain)

                                                                                                                                                              1/4 cup shallots, minced

                                                                                                                                                                3 cloves garlic, minced

                                                                                                                                                                  2 cups baby spinach, roughly chopped

                                                                                                                                                                    2 tbsp fresh shaved parmesan cheese

                                                                                                                                                                      4 sage leaves, sliced thin (I did not use these)

                                                                                                                                                                        kosher salt and freshly ground black pepper, to taste

                                                                                                                                                                          Instructions

                                                                                                                                                                          Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.

                                                                                                                                                                            Remove squash with a slotted spoon and place in a blender, blend until smooth.

                                                                                                                                                                              Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

                                                                                                                                                                                Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

                                                                                                                                                                                  Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes.

                                                                                                                                                                                    Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.

                                                                                                                                                                                      Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

                                                                                                                                                                                        Serve with additional parmesan cheese on the side if desired.


                                                                                                                                                                                          Crockpot Steel Cut Oats

                                                                                                                                                                                          Are you sick and tired of the same old breakfast? Here’s an easy, no prep meal that you can make ahead of time and eat throughout the week. The bonus? You make it in the crockpot! Crockpot steel cut oats are super easy! When you’re ready to eat, garnish them with your favorite flavors. I added a little honey, cinnamon, walnuts and craisins. Yum! I also added some chia seeds for additional fiber.

                                                                                                                                                                                          Enjoy!

                                                                                                                                                                                          Melissa

                                                                                                                                                                                          Crockpot Steel Cut Oats

                                                                                                                                                                                          Ingredients

                                                                                                                                                                                          Wegman’s Organic Steel Cut Oats

                                                                                                                                                                                            Toppings, optional

                                                                                                                                                                                              Instructions

                                                                                                                                                                                              Spray the crockpot with non-stick cooking spray.

                                                                                                                                                                                                Combine 4 ½ cups of water with 1 cup of oats. Add ¼ teaspoon of salt for taste (optional).

                                                                                                                                                                                                  Cook on low for 6-8 hours (or high for 2 ½ – 3 hours) or until desired texture. Stir once part way through the cook time.

                                                                                                                                                                                                    Top with your favorite toppings. I used pecans, craisins, and a little cinnamon.

                                                                                                                                                                                                      Notes

                                                                                                                                                                                                      This amount serves 4. I put the leftovers in a container and refrigerated. I scooped out the amount I wanted each morning and then reheated in the microwave. If needed, you can add a little water to thin it and reheat.