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I’ve been making this in bulk and LOVING it!

Planning ahead to have healthy options during the mayhem of summer is key!

Enjoy xo Jen

INGREDIENTS
* 16 oz high protein pasta (I used barilla)
* 1 large cucumber chopped
* 1 pint cherry or grape tomatoes sliced in half
* 1 red bell pepper chopped
* 1 yellow bell pepper chopped
* 1 small red onion chopped
* ½ cup extra virgin olive oil
* ⅓ cup red wine vinegar
* juice of 1 large lemon
* 4 oz crumbled feta cheese
* 1 tbsp dried oregano
* ½ tsp garlic powder
* salt and pepper to taste
INSTRUCTIONS
1. Cook pasta according to box.
2. After draining pasta, rinse with cold water.
3. Combine cooled pasta with other ingredients ad toss.
4. Serve chilled and enjoy!

This cucumber tomato salad is the perfect summertime side!

Enjoy xoxo Jen

INGREDIENTS

1/4 cup white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon Garlic Powder
1 teaspoon Sea Salt Grinder
3/4 teaspoon Pure Ground Black Pepper
1 teaspoon sugar
6 mini seedless cucumbers, cut into 1/2-inch thick slices
1 pint cherry tomatoes halved grape tomatoes, halved
1/2 cup thinly sliced red onion

INSTRUCTIONS

Whisk vinegar, oil, garlic powder, salt, black pepper, and sugar in large
bowl until well blended.
Add cucumbers, tomatoes, and onion, tossing to coat in dressing.

Cover and refrigerate 30 minutes or until ready to serve. Toss to mix just
before serving. Top
with Feta or mozzarella, if desired.

This past week we caught some delicious striped sea bass and WOW was it delicious!!!

🧂 Ingredients

• striped sea bass fillets
• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 medium tomatoes – sliced and remove the center and seeds
• 2 cloves garlic, minced
• Salt and black pepper to taste

🔥 Directions:

1. Preheat
• Grill: medium heat

2. Prep the foil packets
• Tear 2 large sheets of heavy-duty aluminum foil (or double-layer regular foil).
• Lightly oil or butter the center to prevent sticking.

3. Assemble the packets
• Place a sea bass fillet in the center of each foil piece.
• Season with salt and pepper.
• Layer with sliced onions, tomatoes, and garlic
• Dot the top with butter slices.

4. Seal it up
• Fold the foil over the fish and crimp edges tightly to seal , creating a tented pouch.

5. Cook
• Grill: Place foil packet on grates and cook 10–15 minutes.

This Watermelon Pizza is a fun activity to make with kids!

INGREDIENTS

* 1 container of cool whip
* 1 seedless watermelon, chilled
* 2 cups fresh berries

INSTRUCTIONS

1. Slice a watermelon crosswise and cut round pieces about one inch thick. These watermelon rounds are the “pizza.” You usually can get 4-6 good rounds from a medium sized watermelon.
2. Cut each watermelon round into 6 triangle slices and top each slice with whipped cream and fresh berries. Enjoy immediately.

These are so tasty , we made double the chicken to have for leftovers!

Enjoy!

Xo Jen

Ingredients

* 1 pound ground chicken
* 2 teaspoons soy sauce
* 1 teaspoon cornstarch
* 1 teaspoon cooking oil
* 2 green onions, chopped
* 4 ounces fresh shiitake mushrooms, sliced
* 2 teaspoons seasoned rice vinegar
* 1/2 teaspoon toasted sesame oil
* 1 large mango, diced
* 1 head butter lettuce, rinsed, leaves separated

Directions

* Place the ground chicken, soy sauce, and cornstarch in a large bowl. Mix to combine 
Sauté shiitake mushrooms and green onions: 
Heat a wok or a large sauté pan on medium heat. Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute.
Add chicken mixture:
Increase the heat to high, and add the ground chicken, soy sauce, cornstarch mixture. Use a wooden spoon to break up the ground chicken and spread around the pan. Stir fry in this way for 5 to 7 minutes until the chicken is cooked through.
Add seasonings and mango:
Add the seasoned rice vinegar, sesame oil, and diced mango. Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste.

Scoop spoonfuls into the cups formed by the lettuce leaves to serve:

These were so tender and tasty!

Enjoy! Xo Jen

Ingredients

For the Red Wine Vinaigrette Marinade
* ¼ cup red wine vinegar
* 2 cloves garlic thinly sliced
* 1 tablespoon dijon mustard
* ½ teaspoon honey
* ½ teaspoon Italian seasoning
* ½ teaspoon kosher salt
* ¼ teaspoon black pepper
* ½ cup extra virgin olive oil
* 1.5 lbs of steak tips

Instructions

* In a large mixing bowl, whisk together all ingredients except the olive oil. While whisking continuously, slowly drizzle in the olive oil until smooth.

¼ cup red wine vinegar, 2 cloves garlic, 1 tablespoon dijon mustard, ½ teaspoon honey, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ cup extra virgin olive oil
* Add the steak tips to the bowl and toss until evenly coated with the marinade. Cover the bowl with beeswax wrap or plastic wrap and refrigerate for at least 4 hours or up to 2 days. You can turn the steak tips every few hours for more even marinade coverage.

1 ½ pounds sirloin steak tips
* Remove the steak tips from the refrigerator about 30 minutes prior to cooking to bring them closer to room temperature. Preheat your grill on high heat for 15 minutes.
* Reduce the heat to medium-high. Remove the steak tips from the marinade, allowing the excess marinade to drip back into the bowl. Place the steak on the grill and close the lid. Cook the steak tips for about 4 minutes per side for medium-rare doneness. The actual cook time will depend on the thickness of the steak and your desired doneness.
* Transfer the steak tips to a plate and allow them to rest for 10 minutes before cutting them into smaller pieces.

Alright, guys… you know I love grilling and these have become my favorite skewers that even the kids devour! 

I mean… Who doesn’t love grilled pineapple!??

Give these a try and give me a shout at what you think! You are going to want to add these to your weekly meal planning!

Enjoy! xo Jen

Pineapple Skewers

Ingredients:

• 1 lb. chicken breast, trimmed and cut into 1-inch pieces
• 1/2 small pineapple (about 1 lb.), trimmed, cored, and cut into 1-inch pieces (about 2 cups)
• 1 small red onion, cut into 6 wedges
• 8 oz. baby peppers – cut into 1-inch pieces
• 2 tbsp. olive oil
• Kosher salt and pepper
• Teriyaki for basting

Directions:

1. In a large bowl, toss chicken, pineapple, onion, and peppers with oil and ½ teaspoon each salt and pepper.
2. Thread chicken and vegetables onto skewers.
3. Grill, turning occasionally until pork is cooked through, 8 to 10 minutes total, basting with teriyaki sauce during the last 5 minutes of cooking.
4. Enjoy!

This was absolutely delicious, I made 2 batches to have for leftovers!

Enjoy! Xo Jen

Ingredients
* 1 (12 oz.) box of protein pasta I used Rotini
* ½ teaspoon salt
* 1 Tablespoon Olive Oil
Toppings
* 1 large cucumber diced
* 2 cups grape tomatoes halved
* 1 cup mozzarella cheese balls
* ¼ cup fresh basil leaves roughly chopped
* ½ cup red onion diced
* 1 cup bell peppers I used mini
* 1 cup favorite Italian dressing (I use Fannys lite Italian)
Instructions
* Boil the pasta with the salt in the water according to the package until al dente.
* While the pasta is cooking, wash and dice all of the vegetables.
* After the pasta is finished, rinse it under cold tap water. Drain well.
* In a large bowl, combine the cooked pasta, and all chopped vegetables. Toss in cheese balls. Drizzle the Italian dressing on top, then toss to combine.
* Serve immediately. Garnish with fresh basil leaves and fresh cracked black pepper.

This recipe saves your house from smelling like a giant fart! 💨

You’re welcome 🤣

Enjoy xo Jen

Ingredients

* 1 head broccoli, cut into florets
* 1 tablespoon olive oil
* 1 tablespoon sesame oil
* 1 tablespoon soy sauce
* 1 tablespoon teriyaki sauce plus more for serving
* 1 tablespoon honey
* 1 tablespoon rice wine vinegar
* sesame seeds

Here’s how to make it:

1. Put the broccoli florets into a bowl. Season with salt and pepper.
2. Combine the olive oil, sesame oil, soy sauce, teriyaki , honey and rice wine vinegar. Whisk to combine. Pour the mixture over the broccoli and toss to coat.
3. Thread the broccoli on wood skewers have been soaked in water for 30 minutes.
4. Preheat the grill to medium heat. Cook the kebabs, turning often, until tender and beginning to char, about 10 to 12 minutes. Serve with additional teriyaki and sprinkle with sesame seeds, if desired.