Archive for Lasts all week

Roasted Sweet Potato Whip

4 large sweet potatoes, peeled and cut into 1 inch cubes

4 tablespoons honeyRoasted sweet potatoes

2 tablespoons olive oil

2 teaspoon cinnamon

Salt & Pepper to taste


Preheat oven to 375 degrees.

In a large bowl combine olive oil, salt, and pepper. Add the sweet potatoes and toss to coat.

Dump potatoes onto a large rimmed baking sheet. Roast for 30 ~ 35 minutes, stirring halfway through cooking.

Remove from oven & place into a large mixing bowl. Add the honey & cinnamon, mix with a hand mixer until smooth.

This makes about 8 servings & is great reheated.

White Bean Chicken Chili

1 Rotisserie Chicken

1 Tbsp Olive Oil

1 Onion Chopped

4 Stalks Celery – Separated

8 oz of Crinkle Cut Carrots

4 Cans Northern Beans

2 Tbsp Minced Garlic

Salt & Pepper to taste


In a deep sauce pan saute HALF the celery & the onion in olive oil until translucent. Add the Rotisserie Chicken, cover with water & boil for 1 hour or until meat falls off the bone. When done put a colander over a large bowl to drain the broth.

Return the broth to the pan. Separate the chicken from the carcase, cut in ½ inch chunks & return to broth. Add the other half of the celery & the carrots. Drain the beans then add. Simmer for 45 minutes so flavors meld.

Turkey burgers on the grill.

2lbs Ground Turkey

2 Eggs

1 Cup Oatmeal


In the bowl,……

2 tbsp of cilantro,

1 Cup kale,

1 Whole sweet onion minced

8 small sweet peppers

As much garlic as you want. I used 8 cloves, minced

Salt & Pepper to taste


Smoosh together into patties & grill 5 minutes on each side. Yummy & EASY!


Taco Soup

1 Rotisserie Chicken

1 Beer

1 Packet Dry Ranch Dressing

2 Cans Diced Tomatoes

1 Can Mexican Corn

1 Can Dark Kidney Beans

1 Can Light Kidney Beans

1 Can Chili Beans

1 Can Navy Beans

1 Can Red Beans


Mix all ingredients in a deep sauce pan & simmer on low for 45 minutes.

*** Pull apart chicken & dice in small chunks

*** Do not drain the beans

*** The longer you cook this the better it is

*** If you need more feel free to double the recipe

*** You can change up the beans based on your taste buds

*** You can serve with sour cream, cheese & tortilla chips on the side

*** You can sub chicken for ground turkey or beef

This is a very versatile dish that will keep all week. You can also freeze it & save for later.


Couscous Pilaf – 12 Minute Meal

2 Tbsps Coconut OilCous

1 ¼ Cup Israeli Style Couscous

¼ Cup Red Quinoa

¾ Cup Edamame

¼ Cup Golden Raisins

Sautee Couscous & Quinoa in the coconut oil over medium high heat for two minute. Just until slightly browned.

Add two cups of water, bring to a boil. Reduce heat & simmer for five minutes. Add the edamame & simmer 5 more minutes.

Turn off heat add raisins, stir, let sit for two more minutes. That’s it! It’s ready!!!