Monthly Archives: January 2025

This is the simplest dinner ever!!!

And bonus… everyone in the house eats it!

Enjoy xo Jen

STIR-FRY INGREDIENTS:
* 2 tablespoons olive oil, divided
* 2 boneless skinless chicken breasts, cut into bite-sized pieces
* salt and pepper
* soy sauce
* 1 bunch broccoli cut up
* 1 teaspoon sesame oil
* toppings: sliced green onions, toasted sesame seeds

TO MAKE THE STIR-FRY:
* Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
* Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the soy sauce, and cook for an additional 1 minute. Remove from heat and stir in the sesame oil until combined.
* Serve warm, garnished with green onions and toasted sesame seeds. Or transfer to a sealed container and refrigerate for up to 3 days.

We are all about the bowls these days!

This one was a fan favorite!

Enjoy xoxo Jen

Crockpot chicken burrito bowls

INGREDIENTS
* 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
* 1 (14.5-ounce) can diced tomatoes
* 1 cup low-sodium chicken broth, plus more as needed
* 2 teaspoons chili powder
* 2 teaspoons salt
* 1 teaspoon ground cumin
* 1 (15-ounce) can black beans, drained and rinsed
* 1 cup uncooked brown rice
* 1 cup frozen corn kernels
* Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

INSTRUCTIONS

1. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.

2. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.

3. Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.

Sports are back and so is the crockpot in our home!

This took me 15 min to prep and was absolutely delicious!

Enjoy xo Jen

Ingredients
* 1-1/2 pounds turkey breast tenderloins, cubed
* 2 teaspoons canola oil
* 1 can turkey chili with beans, undrained
* 1 can diced tomatoes, undrained
* 1 medium sweet red pepper, chopped
* 1 medium green pepper, chopped
* 3/4 cup chopped onion
* 3/4 cup salsa
* 3 garlic cloves, minced
* 1-1/2 teaspoons chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt
* 1 tablespoon minced fresh cilantro

Directions
* In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt.
* Cover and cook on low for 5-6 hours or until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.

This 15-Minute Mediterranean Chickpea Salad is loaded with delicious and filling veggies, and is made in just 15 minutes!

I added some grilled chicken for a quick meal on the go!

Ingredients
Chickpea Salad
* 1 1/2 cups chickpeas drained and dried
* 1 cup cubed cherry tomatoes
* 1/2 large red onion chopped
* 1 cup cubed English cucumber
* 1/4 cup feta
* 1/2 cup chopped parsley
*
Balsamic Vinaigrette
* 1/4 cup extra virgin olive oil
* 1 tablespoon balsamic vinegar
* 2 teaspoons lemon or lime juice
* 1 teaspoon dijon mustard
* 1/2 teaspoon sea salt
* 1/4 teaspoon ground black pepper

Instructions
* In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
* Pour the vinaigrette over the salad and toss again to combine.

Enjoy! Xo Jen

Now more than ever I need FAST healthy food! These are my go to’s every morning!

EGG WHITE MUFFINS

Spray muffin tin with non stick cooking spray

Layer with fresh spinach

Crack 1 egg white per muffin tin

Place thin slice of tomato on top

Cook for 15-20 min at 375!

BOOM!

Enjoy! xo jen