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!
- 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
- 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.
- Rinse Peppers, cut in 1/2, and clean out
- Preheat oven to 400-450
- 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.
- Line a baking pan with a tiny bit of oil and place peppers down with insides facing up.
- Spoon out a “glob” at a time the mixture and start filling each pepper.
- 1/2 the bacon pieces and wrap each pepper 1/2 in a 1/4-1/2 of bacon.
- 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.
I hope you enjoy these as much as I did.
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
- 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.
- This allows the meat to cool 💨 and be handled
- Splitting up the cooking doesn't make it seem like such a hassle 👍
- 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 🙂
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Published on Jul 29, 2017
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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!
- 6-12 Shrimp 🍤
- Spinach 🥗
- Whole cauliflower
- Sweet Potato 🥔
- Avocado oil 🥑
- Salsa 🍅
- Food processor (if able)
- Pull out all ingredients
- Heat fry pan to medium with avocado 🥑 oil
- While pan is heating up, wash sweet potato 🥔 and place small cuts in it for heating and venting = cook faster.
- Wrap Sweet Potato 🥔 in a paper towel and place in microwave for 6-10 minutes depending on microwave setting.
- Break cauliflower up into smaller pieces to put in food processor. If you do not have one then finely chop the cauliflower.
- 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.
- While everything is cooking, take broken up pieces of cauliflower and place in food processor and well… process ha! 🍚
- The shrimp 🍤 may need a flip at this point and then recover pan. Shrimp usually do not take very long to cook.
- The sweet potato 🥔should be done by now and will be very hot. Let cool then cut in half to place on plate.
- Grab a scoop of cauliflower rice 🍚 and place on plate with a handful of spinach 🥗 and top with salsa 🍅.
- 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.
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!”