I was in the mood for Mexican food, but I didn’t want tacos since we had made them a few nights prior. I was doing a little recipe grazing, and stumbled upon this one. I am so happy I did too. It was so easy and really fulfilled my want for Mexican food. It also sent my husband for seconds and thirds! I am not sure if I didn’t fill the peppers to their fullest, or if the peppers I bought were small, but I had enough leftover for another meal! This was a win! In the freezer they go!
Eating a healthy breakfast was a goal of mine while meeting with a dietitian. I needed something that would fill me until lunch, with the right balance of protein and carbohydrates. I tried this Skinnytaste recipe, Loaded Baked Omelet Muffins, without the bacon and it did not disappoint! For three weeks now, I’ve meal prepped these on Sunday, and pulled out two each morning for breakfast. I paired it with whole wheat toast with some peanut butter. This week I’m trying it with a half of Ezekiel whole grain english muffin. The only complaint is cleaning the muffin pan, so if you have any additional tips, I’m all ears! Enjoy! Melissa
I love vegetables, but in the winter I don’t want to eat them in a delicious salad. A goal of mine was to make a vegetable soup, so i could get the nutrients I wanted in a different way. What better than a warm soup on a cold winter day! Here’s a completely guilt free way of eating a filling snack or meal (paired with half a sandwich)! I also paired it with a crunchy Wasa cracker. This is now another prepped meal I make on Sunday to eat for lunch throughout the week. Some of the vegetables last from one week to the next. This past weekend, my son was very sick so I made my own variation of the recipe by getting a lot of pre cut veggies from Wegmans. I couldn’t spend much time in the kitchen. Some of the vegetables I grab from the freezer section in the grocery store like the cauliflower and broccoli. Enjoy! Melissa
The Super Bowl is here, so it is time for yummy appetizers! This is my one day of year where I give myself a free pass to pick at food all day, and not actually eat a meal, so I am going to enjoy every single bite of this dip! This recipe is also a family favorite, especially since my husband is OBSESSED with all kinds of buffalo chicken. This was super easy to make too! Enjoy! Meghan
This was a recipe I got on the whim from a coworker. I looked it up, and found the “official” recipe on the Internet. It’s a vegetarian meal, but I added chicken to make a side dish for lunch to go with my soup. I have to have the protein to fill me up! I’m loving the delicious combinations of flavors! Plus it was super easy to make ahead for lunch. I LOVE not having to think about packing a lunch all week!!
Recently, I have been feeling like I am in a food rut. We have the same things week after week. Part of the problem is that I feel like I don’t have enough time after work to make a new dinner. I stumbled upon this recipe, and OMG was it EASY, HEALTHY, and DELICIOUS. When I say it only takes 15 minutes to cook, I am not joking. I prepped everything the day before, and the night of I put it in the baking dish and popped it in the oven. I also served this over a little rice. Try it out and let me know what you think! Enjoy! Meghan
I am the first to admit that I am really bad at eating lunch. I am a little better when I am at work, but I need some help! I either eat a sodium-packed lean cuisine, or I eat nothing at all. As part of my 2019 goals, I am trying to be better at eating lunch. The first step in the right direction is finding food I actually want to eat and that is easy to prepare. I love tuna salad, but I really don’t like mayonnaise, and I really don’t like the calories that come with it. I found an amazing recipe sans the mayo! Give it a try! Meghan
My husband is literally obsessed with buffalo chicken, so I try to incorporate it into as many meals as possible! Buffalo Chicken Lettuce Wraps, cooked in a slow cooker, is right up his alley! He chooses to have his buffalo chicken on bread, but I opted for the low-carb version. This recipe is so easy and so delicious! Give it a try! Enjoy! Meghan
3-4 boneless, skinless chicken breasts
12 oz Frank’s Buffalo Wing Sauce
1 packet of Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 head of lettuce
Add chicken to the crockpot
Mix wing sauce and ranch packet and pour over chicken
Cook on low for 6-8 hours or on high for 3-4 hours (I cooked on low)
Shred chicken with 2 forks and add back to the crockpot for 10 more minutes
Serve hot on lettuce wraps or bread
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I usually opt for the healthy route when cooking dinner, but this time I went for the easy and semi-healthy! Hey, it has spinach in it, so it has to be somewhat healthy, right?! I am so happy I made this dish because it was simply amazing! My husband couldn’t stop talking about how much he loved it. I think he finished his entire helping as I was still cutting up my food. I will also circle back to the “easy” part. It was so quick to prep, and clean up was barely anything! Give it a try. The cream cheese addition to this dish was mouth-watering. Enjoy! Meghan
Course: Main Course
For the bake:
2 large boneless skinless chicken breasts, cut in half horizontally
8 oz cream cheese, softened
2 cup spinach, rinsed
1 tablespoon olive oil
4 oz Mozzarella cheese, shredded
For the marinade:
3 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon Italian seasoning or oregano, optional
Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients.
Preheat the oven to 400ºF.
Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.
Arrange chicken breasts, drained from the marinade in a baking dish.
Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
Bake the chicken casserole for 30-35 minutes, or until done. Serve warm with a side of rice, or baked veggies.
This recipe was literally one of the easiest recipes I have ever made! It is equally as delicious too. My husband couldn’t stop talking about how good it smelled while it was cooking, and how amazing it was when he got to taste it. Add this to our cooking routine… you won’t be disappointed! Enjoy! Meghan
3-4 Boneless skinless chicken breasts or chicken cutlets
1-2 tsp Taco seasoning
2 Bell peppers in assorted colors, deseeded and thinly sliced
1 onion, peeled and thinly sliced
1-2 Tbsp Olive oil
1/2 Cup Shredded Cheddar or Mexican Blend Cheese
2 cups of rice (optional)
Trim the chicken breasts/cutlets then lay them in a single layer in a glass baking dish.
Sprinkle the taco seasoning over the top of the chicken breast to taste (about a ½ package).
Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
Drizzle the olive oil over the peppers and onions.
Sprinkle cheese over the top of the dish.
Bake at 375 F for 35-45 minutes or until chicken is cooked through.