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Mac & Cheese Chili

  • 2 Tbsp olive oil
  • 4 Cloves garlic, minced
  • 1 Onion, diced
  • 1 Pound ground beef
  • 8 Cups chicken broth
  • 2 (14.5-ounce) Cans diced tomatoes
  • 2 Cans Great northern beans, drained and rinsed
  • 2 Cans kidney beans, drained and rinsed
  • 1 Packet Chili-O Seasoning
  • 2 Tsps Cumin
  • Salt and pepper, to taste
  • 1 Box uncooked elbows pasta
  • 1 Block Sharpe cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley leaves

In a large pot sauté garlic & onion in olive oil until fragrant & translucent. Add ground beef, brown until crumbly. Drain excess fat from ground beef.

Return to pot stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

The kids like sour cream on the side!

Pumpkin Leek Soup


400 1.5 -2 hoursPumpkin Leek Soup 6

1 Small Pumpkin


1 Per Pumpkin~

1 Leek ~ Chopped

1 Clove Garlic

1 Spring Onion ~ Chopped

¼ Cup Parmesan Cheese

Rosemary – 1 sprig  or ¼ tsp dried

Salt & Pepper ~ to taste

*** Homemade Chicken Stock ~ as needed

 Carve the pumpkin but without the scary face. Cut off the top & clean out the seeds. (This would be a good time to roast your own pumpkin seeds. YUM)

Add all ingredients to the pumpkin, filling with broth to ¾ full. Put top back on pumpkin. Cover a baking sheet with aluminum foil makes for easier clean up. Place pumpkins on the baking sheet, Bake 400 degrees 1.5 – 2 hours depending on the size of the pumpkin.

Remove from oven & use a spoon to dish out the sides of the pumpkin into a serving bowl. Then add broth. ENJOY!

*Cover your baking sheet with aluminum foil makes for easier clean up.

*** Homemade Chicken stock. Put 1 rotisserie chicken in a sauce pan. Add one chopped onion & 3 stalks celery. Cover & boil for 1 hour or until the meat falls off the bone.

Pumpkin Leek Soup 5Pumpkin Leek Soup 4



Pumpkin Leek Soup 7Pumpkin Leek Soup 3Pumpkin Leek Soup 8

To busy to make breakfast?!

If you cut up all your veggies for the week, once a week, you can just pull them out when you want them. This is one of my favorite quick meals.

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.


Mexican Lasagna

2 Lbs Ground Turkey

1 Pack Corn Tortillas

1 Bag Frozen Corn

1 Can TomatoesMexican Lasagna

1 16 oz Extra Sharp Cheddar Cheese – Shredded

1 tsp Paprika

1 tbsp Garlic Powder

Salt & Pepper to taste


Preheat Oven 350˚.

Add seasoning & ground turkey to a skillet, brown on medium high heat. After your meat is completely browned add the tomatoes & corn. Cook down on medium high for about 10 minutes. While this is cooking down, Shred your block of cheese.


Grease a casserole dish – You are going to layer this just like Lasagna.

Start with the mixture on the bottom. Next is the cheese, then corn tortillas. Layer until all ingredients are used up. Finish with cheese on top. Bake uncovered for 15-20 minutes or until your cheese is completely melted.

This dish is a FAMILY PLEASER! This is a healthy family meal. ENJOY!!!

Mexican Lasagna 6Mexican Lasagna 5Mexican Lasagna 4Mexican Lasagna 2

Crunchy Coconut Fingers. Peach Mustard Dipping Sauce

1 Whole chicken Breast – Cut into tenders

1 13.5 oz can Coconut milk

1 1/4 cups unsweetened, shredded coconut

1/4 cup panko bread crumbs

1/4 cup Coconut Flour

1 tsp salt

1 tso pepper

Dipping Sauce

1/4 cup dijon mustard

1/4 cup honey

1 ripe peach, peeled and chopped      20140608_150331


1. Place chicken tenders in a baking dish, sprinkle with salt & pepper. Cover with coconut milk. Refrigerate for 1-2 hours.

2. Preheat oven to 450 degrees͒ . Line a baking sheet with aluminum foil. Place a wire rack on top. Spray the rack with nonstick coconut spray.

3. In a large bowl, combine coconut, coconut flour, panko, salt & pepper. Stir well.

4. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it. Dredge each strip in the coconut mixture to coat. Place the chicken on the well-greased wire rack and repeat until finished.

5. Spray the tenders with a spritz of coconut oil spray. Bake for 15 minutes, then gently flip, spray the other side & bake for 15 minutes more. Until golden & crispy.

Dipping Sauce Instructions.

1. While the chicken bakes….., Make the Dipping Sauce! YUMM!!!!

2. Cut peaches into small chunks. (You can leave the skin on if you choose). Place peach chunks into blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard & pureed peach. Serve on the side!

Peach Mustard Dipping Sauce


Inspiration came from…..

Crock Pot Chicken Burritos

4 Chicken Breast
1 Lrg Jar Pace Picante Salsa
1 Lrg Block Colby Cheese
1 Can Black Beans
1 Cup Rice – Prepared
1 Bag Flour Tortillas
2 tsp Garlic Powder
Salt & Pepper to taste
Sour Cream

~Cook Overnight~
Cover the bottom of crock pot with salsa. Sprinkle with 1 tsp garlic powder, salt &pepper. Add raw chicken breasts. Top with the remainder of salsa, garlic powder, salt & pepper. Cook on low heat overnight. Turn this off in the AM when you get up. At Least 8 hours.

~30 minutes before you’re ready to eat~
Prepare rice & grate the cheese. Assemble burritos… Flour tortilla, rice, chicken, beans then cheese. Place in cooking dish & bake 350 for 20 minutes or until shell is crispy.
Top with sour cream & serve!

Tip 1 ~ If you put the rice as the first layer it soaks up all the juice from the chicken & your tortillas won’t get soggy.
Tip 2 ~ Make sure to grease the baking dish. The tortillas will stick & tear. 

Broccoli Chicken Chedder Braid


Makes 6 – 8 Healthy Portions

375° – 30 Minutes {Until Golden Brown}


~ 2 Sheets of Puff Pastry Dough

~ 2 Cups Chicken, Grilled & Shredded {Salt & Pepper}

~ 2 Cups Grated Cheddar Cheese

~ 2 Cups Frozen Broccoli, Chopped

~ ½ Cup Miracle Whip

~ 1 Egg {For Wash}

~ Poppy Seeds {Garnish}

~ Salt & Pepper to taste

1. Preheat oven to 375°


2. Line cookie sheet with parchment paper. Spread out both sheets of Puff Pastry so they overlap ½ an inch.

3. In a large bowl combine, chicken, cheese, broccoli, miracle whip, salt & pepper. Spoon mixture over the center of the pastry dough evenly to create a log.

4. Use a sharp knife & cute 1 inch horizontal strips down each side of dough. Fold the dough strips over the top of the chicken mixture, alternating left & right to create the braid.

5. Brush the top of the braid with the beaten egg & sprinkle with poppy seeds.

6. Bake for 28 – 30 minutes until golden brown.