Last Minute Meal

Last night I was looking for a quick and easy dinner to throw together (are your surprised??)...I had pork to make so I decided on using my Tasty Tomato seasonings to season my pork and home made sweet potato fries!  So quick and simple and delish!

 

Pork Chops:

3 Pork Chops

Sprinkle with Adobo, garlic powder and Sassy Onion from The Tasty Tomato

I cooked it in a large pan on the stove with a little coconut oil - approx. 10 minutes per side

 

Sweet potato fries:

Preheat oven to 425

Slice two sweet potatoes into thin small pieces (you can also cube them)

Sprinkle with Adobo, garlic powder, sea salt and Sassy Onion seasoning

Bake for about 45 minutes - flipping fries a few times

 

Talk about quick and easy!  I loved the flavor using the Sassy Onion seasoning packet! I also used it in my beef stew the beginning of the week in place of a Onion Soup packet - it was a huge success!  I like that there are no additives in it like packets you buy at the grocery store!  If you want more information you can check out their Facebook page.  Hope you like! :)



 

 

~Erin Leigh

Quick and Flavorful Pork Roast

Mondays are always a tough day for dinner because both my husband and I get home between 5:30-6 so many times it is my day for a crock pot meal!  I threw this Pork Roast together quickly in the morning before rushing out the door - a great weeknight go-to meal for the working family (or any family for that matter ;) )!

 

Pork Roast

Ingredients:

1 Pork Roast (whatever cut is your preference and size to feed your family)

1 onion, sliced

1 teaspoon minced garlic

sea salt

black pepper

parsley

oregano

garlic powder

onion powder

2 Tablespoons worcestershire sauce

2 potatoes, cubed

carrots (2 handfuls of baby carrots or 3-4 chopped carrots)

 

 

Directions:

Slice onion and place in the bottom of the crock pot (I heard this helps with adding flavor).

Place roast on top and rub minced garlic onto the top of the roast (You can make a few shallow cuts in the top of the roast so the garlic gets into the roast for added flavor).

Season with the remaining seasonings to your liking (I add a few shakes of each).

Finish with the 2 Tablespoons of worcestershire sauce on top.

 

 

 

 

I then added the potatoes and carrots around the outside and seasoned those with garlic powder and Adobo (of course). 

 

 

Cook on low for 10 hours, or on high for 5.  Let sit for about 10 minutes before slicing.  The onions caramelize at the bottom and are full of flavor to use as a topping on your pork.  Mmmmm :)  Enjoy!

 

~Erin Leigh



Simple and Delish!

As I started to prepare dinner last night with the defrosted ground turkey and looking at what else I had, my thought was...what do I make with ground turkey and cauliflower? What kind of combination is that? I didn't meal plan for the night so I was seriously clueless what to make with this combo! Well, when in doubt lately, I typically make some sort of soup...and believe it or not, I actually came up with one of my favorite recipes to date! I was doubtful the whole time I was making it...but it was definitely delish!  It is a broccoli cheddar soup variation packed with protein and veggies.  It's made with ground turkey and additional vegetables, no cream and light on the cheese to make it lower in calories than the standard broccoli cheddar soup! 

Turkey Broccoli Cheddar Soup 

Ingredients:

1 package ground turkey (1.3 lbs)

1 10.5 oz package frozen broccoli 

1 cup chopped cauliflower 

1 cup chopped carrots 

1 1/2 teaspoons onion powder

1/2 teaspoon garlic powder 

1 teaspoon basil

4 cups chicken broth

1 1/2 cups milk 

5 oz grated cheddar cheese 

Directions: 

Cook ground turkey with onion powder and garlic powder.

Drain fat. 

Add chicken broth, basil and vegetables, bring to a boil for about 20 minutes until veggies are soft (by this time most of the liquid has absorbed). 

Add milk and cheese, mix together, remove pot from heat and let cheese melt, stirring a few times. 

That's it!  It was so good! Wish I made a double batch to get through the weekend! :)

 

Simple and delish...my favorite cooking combination!

~Erin Leigh

 

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Crockpot Chicken Tacos

This week I tried a variation of my Crockpot Chicken Tacos  using seasonings from a local business called The Tasty Tomato I recently heard of.  They make and sell dip mixes, seasoning packages and beer bread mixes with no added sugar or salt.  It was my first recipe trying out their seasonings and it came out great!  I have a few other kinds of seasonings that I can't wait to try out soon too! :) 

Crockpot Chicken Tacos:
Ingredients:
3 chicken breasts
1 14.5 oz can of natural diced tomatoes
1 teaspoon Simple Salsa Seasoning from The Tasty Tomato  (2 teaspoons for a spicier version)
(How simple is that?!?!)

Directions:
Throw together in crockpot. Place on high for 5 hours or low for 8. Shred chicken and mix back together.  Serve with taco shells, rice, beans, cheese, salsa, sour cream, avocado or whatever floats your boat! :)

 

 

Mmmm...so good! Can't wait for leftovers for lunch today...and I am not a leftover person! 

~Erin Leigh

Parmesan Crusted Tilapia and Almond Baked Green Beans

Last night I made my own tilapia and almond baked green beans recipes.  Both the hubby and I thought it came out great! I actually had a second serving of fish and I usually never go back for seconds! The kids, to be honest, were on the fence.  The picky toddler stage is a tough one...what makes it harder is having more than one in that phase at the same time.  When one complains I can deal, when both complain it is so frustrating!  I now see why MY mom would be frustrated if my brothers and I complained about dinner when we were growing up.  It's funny how you see things in the way of your parents once you are a parent.  They always said I would...and of course I always said I wouldn't.  Anyways, I shouldn't take it personal or use their complaining through dinner as a negative sign of my cooking, since they complained through grilled cheese at lunch...what kid complains about grilled cheese?!

So, here it is! Two super simple recipes for you to try!

Parmesan Crusted Tilapia
Ingredients:
4 pieces Tilapia
1 egg, beaten
1/2 cup parmesan cheese
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (use less or eliminate if you don't like spicy flavor)

Directions:
Preheat oven to 425 and spray large baking dish with non-stick spray.
Put egg in one bowl.
In another bowl combine remaining ingredients.
Dip each piece of fish in the egg and then into the parmesan mixture and place into baking dish.
Bake for 15 -20 minutes until fish flakes with a fork.
Ta-da!

Almond Baked Green Beans
Ingredients:
Green Beans (Whatever the amount you need for your family. A few handfuls was good for my family of 2 adults and 2 picky toddlers).
Coconut oil (Or the oil that you use for cooking).
Raw almonds
Garlic powder
Sea salt

Directions:
Preheat oven to 400.
Sorry this one is a little vague but it is so easy I never measure, and you probably don't have to either. 
Place about a tablespoon of oil on baking pan and put green beans on top, mix around until green beans have a light coating.
Sprinkle garlic powder and sea salt and mix around.  This is really up to how strong you like flavor.
*My favorite part that makes the whole meal - take about 1/2-3/4 cup of raw almonds and crush (I put in a plastic bag and use the meat tenderizer to crush - doesn't have to be little fine pieces, just small chunks). 
Mix the almonds in. 
Bake for 15 minutes, flipping the green beans once during the time.

 

That is it!  It was quick and I was able to cook them simultaneously!  I have made the green beans before which have turned into one of my favorite side dishes. It compliments just about anything you make!  Looking for a quick and healthy weeknight dish? Try it out and let me know how you like it! :)

~Erin Leigh

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Sheperd's Pie with Mashed Cauliflower

So, I am in this phase where I seem to be on a "creating my own recipes" kick.  Sometimes the process of finding a recipe that I have all the ingredients for takes time and then the constant need to reference the recipe seems daunting day after day, so I have been creating recipes with ingredients in the house and so far, they have all passed the test.  My most recent was Shepherd's Pie with mashed cauliflower.  My plan initially was to make cauliflower crust pizza but then decided I wanted something leaner.  So, here it is! 

Sherpherd's Pie with Mashed Cauliflower 

Ingredients: Part 1

1-1.25 lbs lean hamburg (you can also substitute ground turkey) 

1 medium onion, chopped 

3 carrots, chopped 

1 1/2 cups of peas 

Handful of chopped mushrooms 

1 teaspoon minced garlic

1 Tablespoon Worcestershire sauce  

Adobo and garlic powder (of course...my staples)

Sea salt and pepper to taste

 

Directions:

In large skillet add the hamburg, onion, mushrooms and sprinkle with adobo and garlic powder. Cook until meat is cooked through.

Meanwhile steam carrots for 5-10 minutes until soft.

Cook peas following directions. (Mine were frozen so I boiled for 5 minutes). 

Add carrots and peas to hamburg mixture in skillet and add your Worcestershire sauce. 

Mix together and keep on low heat for 5-10 minutes. 

Add salt and pepper to taste. 

 

Ingredients: Part 2

Mashed Cauliflower: 

1 head cauliflower 

2 Tablespoons milk

1 Tablespoon butter 

1/2 Tablespoon garlic powder

1 teaspoon parsley 

Sea salt and pepper to taste 

Directions: 

Break apart cauliflower and place into boiling water.

Boil for about 5-10 minutes until tender.

Place into food processor and blend until smooth.

Add the other ingredients and blend again. 

Once you complete Part 1 and 2 - In a baking dish put hamburg mixture on the bottom and spread mashed cauliflower on top.  Bake on 350 for 25-30 minutes.  

 

*You can top with cheese or paprika if you would like. 

 

**Since there are basically no carbs in this recipe, shockingly (that was sarcasm), the kids wanted to eat again about 30 minutes later...so you may want to serve with some homemade bread on the side. ;) 

 

 

                      Steps 1 and 2 cooking

 

                 Part 1 - Completed

 

                                         Mmmmmm

 

 

 

Seems like a lot of steps but it is actually pretty quick since you prepare everything at once.  It's just kind of wordy!  Hope you enjoy!

 

~Erin Leigh

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Turkey Meatloaf

Looking for something to make for dinner tonight? Meal planning for your week? Try this one! I came up with it Friday when I didn't feel like cooking, but needed to make the ground turkey that was defrosted.  Thankfully it passed the family test so I'm passing it on! Hope you like it! 

Turkey Meatloaf

Ingredients:
1 lb lean ground turkey
1/2 cup Parmesan cheese
1/2 cup Italian seasoned bread crumbs
1 grated carrot (yes I snuck in some veggies)
1 medium onion, chopped
2 Tablespoons ketchup
1 egg
1 tablespoon garlic powder
1 tablespoon adobo
1 teaspoon parsley

Directions:
Preheat oven to 350.
Mix all ingredients together in medium size bowl.
Place in loaf pan.
Cook for 1 hour.

Hope you like it! :) 

~Erin Leigh

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Everything in our Fridge Soup

So my hubby had the day off yesterday and I had chosen to work since I just had a week off and LOTS to catch up on!  Anyways, I got a picture of dinner texted to me at about 4:15. :)  He called it "Everything in our Fridge Soup."  A few ingredients are the same as my first original recipe since that is still what we have in the fridge, but a completely different soup! He used a recipe he found online as a guide but modified it using ingredients we have and substituting a few things. So, here it is!

 

Everything in our Fridge Soup

Ingredients:

3 boneless chicken breasts

2 sweet potatoes, cubed

3 carrots, diced

5 celery stalks, diced

8 cups organic free range chicken stock

(If you use regular chicken stock you may not need to season with salt at the end).

1 medium onion, chopped

1 handful of mini kale

1 tablespoons coconut oil

1 tablespoon minced garlic

1 tsp thyme

1 bay leaf

salt and pepper to taste

 

Directions:

Sautee chopped chicken breast in the 1 tablespoon coconut oil. 

Put into pot and add remaining ingredients (and add whatever else you may have handy).

Bring to a boil and then simmer for 30+ minutes.

 

 

It came out great.  I love that he was creative for dinner.  Nothing like coming home to a home cooked meal after working all day!  I really have the best hubby ever.  He works hard, is a great husband and dad, cooks and even cleans! Doesn't get much better :)

 

Try the recipe. It's delish!

 

~Erin Leigh

 

PS.  He also made a pork rub the other day.  I need to get those ingredients and share with you because the pork came out amazing!  That will come soon!

My First Creation

I got creative today during naptime and put together a soup recipe of my own.  I always modify other recipes to make it either healthier or more appealing to my family's taste.  I was slightly hesitant to try my own today but I had two pounds of ground turkey that had to be made and some other miscellaneous items to use up so why not throw it all together into a soup?  I have been wanting a new soup recipe anyways...so...here is my creation! :)

Hearty Turkey Vegetable Soup
Ingredients:
2 lbs ground turkey
3 carrots thinly sliced
4 celery stalks chopped
1 medium onion chopped
2 handfuls kale
1 can diced tomatoes
1 15 oz can crushed tomatoes
6 cups beef broth
1 tablespoon minced garlic
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 tablespoon parsley
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper

Directions:
Cook ground turkey in pot until fully cooked.
I sprinkled with adobo and garlic powder while it cooked (I always seem to find a way to incorporate the two...this step isn't necessary).
Add the rest of the ingredients and mix together.
Bring to a boil, reduce heat and let simmer for 30 minutes.

SO simple! SO healthy! SO good!  

You could honestly add any other veggies you have.  I had mushrooms I realized after that I wish I added but oh well!  You can eat as is or top with parmesan cheese and a side of fresh bread!  If you do not want to make as much you can just split the recipe in half!  If you try it out let me know!  Hope you like my first original recipe! :)

~Erin Leigh

Crockpot Chicken Chili

Yesterday before work I was scrambling to figure out what to make for dinner.  Usually on Mondays I try to do a crockpot meal since both my hubby and I are at work all day.  Since I never got around to meal planning this weekend (due to whiny and demanding children who are still punishing for going on vacation without them...which I could go on about but I think I will save that for another day), I had to throw something together using chicken, because it is what I had defrosted.  So, I made a crockpot chicken chili.  It is actually similar to my go-to Santa Fe Chicken recipe but I switched out some ingredients since we have had that recently and it completely changed the flavor.  I mean, you would think changing some ingredients that the flavor would change but for some reason when I saw it all together in the crockpot and put the lid on, I had this feeling it was going to come out the same.  But anyways, even my hubby liked it and confirmed that it does, in fact, taste like a different meal.  It took about 5 minutes to throw together! Perfect for a busy day!  Here it is!

Crockpot Chicken Chili
Ingredients:
3 boneless chicken breasts
1 1/2 cups salsa
1 1/2 cups crushed tomatoes
1 cup water
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
(You can really use whatever beans you like here)
1 can corn, drained
2 tablespoons chili powder
1/2 tablespoon cumin
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon black pepper

Directions:
Throw (not literally) all ingredients into the crockpot, mix together, cover chicken. Done.

Cook on low for 8-10 hours.  Shred chicken and put back into crockpot and mix together. Serve.

You can serve over rice, with tortilla chips, with cheese or sour cream.  We ate it exactly as it was and it was filling...no additional carbs or sides necessary!

Hope you enjoy! :)

~Erin Leigh

New Year, New Recipes!

Sooo now that I have been getting back into my healthy groove (trying to), I am looking at new healthy recipes to try.  During the busy holiday season I have been sticking to my already memorized go-to recipes (like paleo beef stew and santa fe chicken).  I want to try a few new things each week and build up my recipe bank! A few on my list are pizza with cauliflower crust, spaghetti squash and I would also like to come up with another good soup concoction. Soup is definitely a winter favorite of mine! But, in the mean time, one of my most recent experiments was chicken and spinach stuffed sweet potatoes (quite frankly, because it was all I had in the house since I hadn't grocery shopped since vacation).  I have never been a huge sweet potato fan until the past two months after I gave up potatoes and rice, which we would usually have one of the two with dinner, but since then, sweet potatoes have grown on me. Also spinach has become part of just about all of my meals...with eggs for breakfast, in my salads for lunch and incorporated into dinners. So, this recipe worked out because I had the ingredients in the house and it turned out great! It's definitely a keeper! :)  (Don't let the lengthy directions scare you away...they are specific but not too time consuming)!

Chicken and Spinach Stuffed Sweet Potatoes

Ingredients: 

3 sweet potatoes 

3 boneless chicken breasts 

1/4 cup olive oil (next time I am going to try with coconut oil)

2 tablespoons fresh lime juice 

1 tablespoon cilantro 

1 tablespoon minced garlic

1 teaspoon dried oregano 

1 teaspoon cumin

2 teaspoons chili powder 

2 cups spinach 

Optional: shredded cheese on top 

Directions: 

Preheat oven to 350. 

Wash sweet potatoes, prick with fork all over and bake for 1 hour.

Place chicken in a baking dish, rub with 1 tablespoon olive oil and season with sea salt and pepper. Place in oven with potatoes for 30-35 minutes.  Let cool. When cool, chop into small pieces.

 

Meanwhile, while the potatoes and chicken are cooking, combine olive oil, cilantro, lime juice, garlic, oregano, cumin, chili powder and set aside. (It sounds spicy but really isn't).

 

When sweet potatoes are done, cut in half and allow to cool for 5-10 minutes. Then scoop the insides of the sweet potatoes out leaving a good size layer of sweet potato still on the skin. (I put the insides aside and put some cinnamon on it and gave it to the kids).

 

Turn oven up to 400. 

Heat skillet on medium heat and wilt spinach, then add in the chopped chicken. Brush the liquid mixture onto the inside of the potatoes and bake for 10 minutes until crisp.  Add the remaining mixture from the small bowl to the chicken and spinach in the skillet and allow 5 minutes to blend together in the skillet. Then remove the skins from the oven, stuff with your chicken spinach combination and bake for another 10 (if you choose to top with cheese you sprinkle cheese at this point before placing in the oven). I opted for the cheese. ;)

 

 

There you have it!  A perfectly balanced meal with no side dishes necessary!  I will definitely be making this again!  You could substitute the spinach for broccoli or any other vegetable that you like...maybe even both spinach and broccoli! Mmmm...maybe next time! :)

 

What are your favorite go-to recipes?  I'm looking for some new ideas!

 

~Erin Leigh

 

 

 

 



 

Christmas Pretzel Treats

I am loving this holiday season!  Although the kids don't get outside to play much, there are so many other new and different things to do to keep them busy.  My Dad had shoulder surgery (he is fine) on Wednesday so yesterday the kids and I wanted to make a little something to bring to him. :)  Our little project was Christmas Pretzel Treats.

Ingredients:
Bite size waffle shaped pretzels
Hershey's kisses
Christmas colored M&M's

All you do is unwrap the kisses, place on the pretzel, when you have them finished put in the oven for 4-6 minutes on 170 degrees until the chocolate just starts to melt.  Then you place 1 M&M on each kiss and press down lightly.  Let cool.

That's it! The perfect combination of sweet and salty!  Not only are they delish but they only include three ingredients and I had two little helpers that did all the work (or most of it) for me!  They had so much fun.

Serious concentration while opening the kisses

Anya had to be closely monitored because the second the wrapper came off...she would immediately take a bite.  I came up with a system by the end to get it from her before she ate it...this was after she consumed about 5, and then was bouncing off the walls.  Oh what fun ;)

Jaxon did a great job with placement.  He was very focused. 

 

The finished product (Don't mind the hideous baking tray).

 

This was such a fun project.  Both kids loved it...but who wouldn't when getting to eat some mid-day chocolate?!  And Jaxon enjoyed giving the "present" to "Bigbee."  Jaxon is like me and loves making someone's day brighter. :)

 

~Erin Leigh

 

 

 

 

 

New Obsession

Ok...can we talk for a minute about my new obsession?? I am sure it is nothing you would ever imagine. I would never in a million years guess it myself!  Ready for it?!  Burnt broccoli.  Seriously...it's amazing.  I am pretty sure I have made broccoli less than 5 times in my life.  I have never been a broccoli fan.  Recently, I started to feel like I would see pin after pin on Pinterest and picture after picture on Instagram of burnt broccoli (usually from the paleo blogs I follow).  So, the other day I actually decided to look at a recipe to see what it was all about and realized it takes NO time to prepare.  That, as you know, is right up my alley!  So, I tested it out the other night, and not only was it the easiest thing I have ever made but it was SO good.  So...ready for my newest and easiest recipe to date?!

 

Burnt Broccoli:

Ingredients:

Broccoli

Extra virgin olive oil

Garlic Powder

 

Directions:

Preheat oven to 375 degrees

Toss broccoli in extra virgin olive oil to lightly coat

Place on baking sheet

Sprinkle garlic powder on broccoli, spread broccoli around and sprinkle some more garlic powder.

Toss in oven for 20 minutes, flipping broccoli over after about 10 minutes.

TA-DA!  Pure amazingness, especially for a non-broccoli lover! 

 

 

 

Let me know if you try it and love it! Have a variation of the recipe? Do share! :)

~Erin Leigh