Meal Prep Sunday: Jalapeño Bites!

With the fight going on this past weekend plus tailgating season right around the corner, we got super excited and wanted to make a dish we hadn’t in a while.

Back in college, I use to stop on the way on home after a night out at Sheetz which was right beside my apartment. I would always get a chicken Cesar salad wrap + breaded jalapeño bites.

Although my health awareness continues to grow and change some of the basics can never be forgotten. So, this week we made one of my all time favorite foods on the healthier and more denser side. Enjoy!

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PREP NEEDS:

  • 8-12 medium to large peppers
  • ~ 1 cup Greek Yogurt or cream cheese
  • 5-7 pieces of Bacon
  • 3-5 Bratwurst
  • Spices/Herbs — Garlic and Sea Salt

HOW TO:

  1. Fry Bratwurst on medium high until cooked completely through. (Use cooking thermometer if needed). Place a lid on and let them cook while you move on to the next step.
  2. Rinse Peppers, cut in 1/2, and clean out
  3. Preheat oven to 400-450
  4. Once Bratwurst is done set to the side and let cool. Mix Greek yogurt with a little bit of garlic together. Pull apart or dice the Bratwurst until very small and add to mixture.
  5. Line a baking pan with a tiny bit of oil and place peppers down with insides facing up.
  6. Spoon out a “glob” at a time the mixture and start filling each pepper.
  7. 1/2 the bacon pieces and wrap each pepper 1/2 in a 1/4-1/2 of bacon.
  8. Once all peppers are filled you can place in oven for 10-15 minutes or until the bacon is done.

You can also add a topper of some extra Monterey Jack cheese before you place in oven if you’re not worried about the extra calories. We chose not to this time.

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I hope you enjoy these as much as I did.

Happy Prepping!

Meal Prep Sunday: 10-minute Chicken Salad Remix

Every day Cameron and I are cooking in the kitchen together is a great day! Be sure and check out the video of how to at the bottom

❗️

I have been craving some chicken salad so we decided to make our healthy version today instead of, making a mayonnaise-based mush

🥘

pie from the store.
Super easy though. All you need is some:
  • plain yogurt
  • chicken
  • celery
  • grapes
  • sliced almonds
    • If you prefer walnuts or pecans, do you, boo-boo 😋

Whenever we make chicken 🍗salad 🥗
or any food that is intended to be cold but needs meat 🔥cooked, we cook the meat hours before hand.

  1. This allows the meat to cool 💨 and be handled
  2. Splitting up the cooking doesn't make it seem like such a hassle 👍
  3. Plus we make tons of extra chicken for other meals too! ✅

In this case, while Cameron and I were making breakfast this morning we threw our seasoned chicken in the oven. So when it came time to make our chicken salad in the afternoon the meat was already cooked. We just needed to cut/shred it.

Slice the celery into 1/4 size pieces and grapes (into halves or fours, I do both). Mix the shredded chicken, sliced celery, slices grapes and pre-sliced almond in a bowl then add the plain yogurt on top.

It's SOOOOOO good. I was a little

🤢

skeptical of the plain yogurt at first but it has become one of my favorite cooking ingredients!

😬

Ingredients we used:
  • 19oz (3) chicken breasts
  • 2 (M) celery stalks
  • 228g Sliced grapes (~30)
  • 70g sliced almonds
  • 7oz Plain yogurt  (I use very little but you can use as much or as little as you want, experiment!)

The above ingredients made 5 servings of 8 ounces 🙂

Enjoy 🙂
<3 E

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Meal Prep Sunday: Sweet Potato Nachos! 

There’s a few times when I just crave something.  This week it was impossible for me to get out of my head, the idea of nachos.  

So, I went into my think tank a.k.a. my pantry and started looking for flavors that bounce off each other and give me the satisfying taste I want.  
Probably more importantly, I want this as a meal, just just an app which will require me to make more food.  What came out… was surely a masterpiece 🔥🙌🤣.


PREP:

  1. 2 lbs 🐮
  2. 2-4 sweet potatoes sliced chip size
  3. Black beans 
  4. Fresh salsa
  5. Avocado
  6. 4 Small wild onions
  7. Walnuts (optional) 

Oils/Spices

  1. Worcestershire sauce 
  2. Garlic powder
  3. Sea salt 
  4. Cumin
  5. Turmeric
  6. *Other- if wanted


HOW TO:

  1. We placed our thawed beef in the crock pot overnight.  You don’t have to do this, you can simply bake or fry but this makes it so good 🤗 it will literally fall right off the bone 🍖. (Next steps go over crock pot so skip if not using.)
  2. Combine spices, onions and optional foods (Carrots, beets) 
  3. Place on high/low depending on how you are cooking.  We did low and let it go overnight for 8 hours. 
  4. Then it’s ready for nachos whenever you are 😋 and looks like this ​
  5. Next all that’s left is to bake your sweet taters.  It usually takes about 30 minutes on 450F to get them with the right crunch.  I also lightly coat the pan with avocado oil.
  6. After potatoes are done let cool and place on plate. 
  7. Pull meat apart and place on top. 
  8. Start adding more toppings.  Place on top of meat: black beans, salsa, 🥑avocado, and anything else you like.  We used 🥜walnuts and the cooked carrots 🥕
  9. Consume, enjoy and comment to let us know how it turned out!

Happy Eating! 🍽

Cam 🤓

Meal Prep Sunday: Fast Cajun Shrimp & Cauliflower Rice

What is it about summertime that makes seafood and veggies taste so much better?  I’ve been on a kick lately with fish 🐟 so today, I wanted to share a super easy dish you can whip up in a very short amount of timewith shrimp.  With all treaveling lately, quick and to the point dishes is in super high demand with me.  

This recipe is pretty straight foreword and takes me only about 15 minutes to make which is pretty cool! 


Needs:

  • 6-12 Shrimp 🍤
  • Spinach 🥗
  • Whole cauliflower
  • Sweet Potato 🥔
  • Avocado oil 🥑
  • Salsa 🍅
  • Seasoning 
  • Food processor (if able)

Create:

  1. Pull out all ingredients 
  2. Heat fry pan to medium with avocado 🥑 oil 
  3. While pan is heating up, wash sweet potato 🥔 and place small cuts in it for heating and venting  = cook faster.
  4. Wrap Sweet Potato 🥔 in a paper towel and place in microwave for 6-10 minutes depending on microwave setting.  
  5. Break cauliflower up into smaller pieces to put in food processor.  If you do not have one then finely chop the cauliflower. 
  6. Season shrimp 🍤 with a Cajun mix and place in fry pan.  Cover to simmer.  *Allow to cook to a temperature of at least 165 degrees F which should mean a pink color appears on the outside with a little white on the shrimp.
  7. While everything is cooking, take broken up pieces of cauliflower and place in food processor and well… process ha! 🍚
  8. The shrimp 🍤 may need a flip at this point and then recover pan.  Shrimp usually do not take very long to cook.  
  9. The sweet potato 🥔should be done by now and will be very hot.  Let cool then cut in half to place on plate.  
  10. Grab a scoop of cauliflower rice 🍚 and place on plate with a handful of spinach 🥗 and top with salsa 🍅.  
  11. Check shrimp and once finished place 6-12 on plate. 

All that’s left is eat and enjoy 😋.  I love making this dish because it’s fast and easy plus super healthy.  If you are wondering about the salsa 🍅used, this was a fresh salsa from the local farmer’s market I buy each week.  So yummy!

Remember to take the process slow your first time through this dish or any dish, for that matter.  Prepping will get easier and quicker each time you perform the work naturally.  When you try to rush making something in the kitchen, accidents can happen, food can be over or undercooked, and things can be left out by mistake, to name a few.  
So, take a deep breath and have fun with it.

Happy Prepping!

Meal Prep Sunday: Amazing Paleo, Keto Friendly Sliders

Who doesn’t love meat and taters?  It’s a trick question because everyone, loves meat and taters, RIGHT!?!  Yea, I just made up this statistic, 100% of the world love meat and potatoes, especially together, how you like that math (haha!)?

Most of our meals are quick and easy and we try and stay under 20-30 minutes total. So, just and FYI to get the crispy sweet potato slices we wanted, we left the sweet potato in the oven a little longer.  This brought the total time up to about 45-50 minutes but you don’t have to do this to make them extra crispy as we did.  Let’s get to it shall we?


INGREDIENTS:

  • 1-3 Sweet Potatoe(s)
  • Avocado Oil or other high heat oil
  • 6oz. Steak (other meat)
  • 1 Kale leaf
  • 1 Avocado
  • Spices
    • Sea salt
    • Black pepper
    • Steak seasoning or any other desired, if needed

PREP:

  1. Preheat oven to 450 degrees fahrenheit.
  2. Slice potatoes into 1/4 to 1/2 inch pieces for your buns.
  3. Place slices in a mixing bowl and add high heat oil. (We use about 2 tbsp per potato but we also eat a low/moderate carb, high fat diet so take that into account.)
  4. Bake potatos for 20-30 minutes depending on your oven.  Ours usually takes about 25 minutes to be pretty well done.  Then place oven on broil (low) and broil for a final 5-10 minutes.  We like ours really crispy so if you do not then you will want to shorten the time.  Also, note if they are blackening then you may want to take them out or shorten the time.


While the potatoes are in the oven…

  1. Place in a skillet 6oz. steak on medium low to medium.  (We cook most things on a lower temp for a longer time.  Yes, it doesn’t get done as quick but it also preserves the meat quality and hopefully as many nutrients as possible.)  Cook the steak to your desire temp, ours being medium rare.  *A quick reference from marthastewart.com says you can cook on high heat for a great rare or medium rare steak in under 10 minutes.
  2. Add seasoning.  For this we just used a pinched cracked black pepper, sea salt and cumin.
  3. Once done, let cool then pull or cut apart into smaller pieces.


Finally…

  • Open advocado and slice into 1/4 pieces per half and grab the kale leaf and tear into smaller pieces for the topping.
  • Place potato slice down, add 1-2oz of meat
  • Add bits of kale and place 1-2 pieces of the avocado halves on top.
  • Lastly, add the top piece of the potato slice and now you hav your samwhich.
  • NOW, take a big ole’ bite!

This recipe is super fun and doesn’t take a long time considering the amazing flavors and taste it packs.  You can also, season anything to your likeing and even experiement adding different seasoning and spices to the potatoes and meat.

*A great side dish with this is a summer salad or even some satueed veggies like squash, mushrooms, and green peppers.

Happy Cooking!

Easy, Healthy, & Quick Mexican Dish!

With the move in full swing and limited time to cook, I made one of my favorite recipes to give us some much needed energy.

What is the magical food?

ENCHILADAS of course!!!!! 😍😍😍😍😍

Continue reading “Easy, Healthy, & Quick Mexican Dish!”