Posts in category: Uncategorized

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.

Here is a healthy way to cool down during this heatwave!!  It is perfect for everyone in the family and is so refreshing in this heat!  

These are so amazing because they are easy to make and you can let the kiddos join in on it!  Have them cut the fruit and fill the molds!  Plus you can try all different fruits and they would all taste amazing!

Enjoy! Xo Coach Jen

Coconut Water Fruit Pops

Ingredients:

Plastic popsicle molds
Chopped strawberries/kiwis/Blueberries
Coconut Water

Directions:

Scatter fruit throughout popsicle containers, then fill to the top with coconut water.

Freeze overnight for a delicious & healthy summer treat to cool off with the next day!

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

1. 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.
2. 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.
3. 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

1. 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
2. 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
3. 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.
4. 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.
5. 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

Italian summer protein pasta salad

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.

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

Guys… I was influenced… and it was worth the hype!

Enjoy xoxo Jen

Viral High-Protein Cottage Cheese Taco Bowl

Ingredients

Sweet Potatoes
* 2 large sweet potatoes
* avocado oil spray
* ½ tsp salt
* ½ tsp paprika
* ½ tsp garlic powder

Ground Beef
* 1 lb grassfed ground beef
* ¾ tsp salt
* 1 tsp paprika
* 1 tsp chili powder
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 large avocado
* 16 oz 2% cottage cheese
* crushed red pepper
* Hot honey I like Mike’s Hot Honey

Instructions

* Add sweet potatoes to your air fryer and spray with oil. Sprinkle with seasonings and toss to coat. Air fry for 18 minutes, shaking halfway.
* Sauté the ground beef and seasonings for 5-7 mins until cooked through.
* Add 1 cup diced sweet potatoes, 4 oz ground beef, 1/3 avocado and 1/2 cup cottage cheese to your bowl.
* Sprinkle with crushed red pepper and drizzle with hot honey. Enjoy!

If you’ve never tried grilled pizza, it’s a must!!!!

Enjoy XOXO Jen

Homemade barbecue chicken and veggie pizza

INGREDIENTS
* 1 container (11 oz.) pizza dough
* 1–2 tbsp. olive oil
* ½ cup garlic and herb marinade
* 1 cup zucchini, sliced
* ½ cup freshly sliced mushrooms
* 1 medium yellow onion, sliced
* 1 red or yellow bell pepper, sliced
* 1 cup shredded, cooked chicken breast
* 4 oz. mozzarella cheese, shredded
*
Topping
* ½ cup smoked hickory barbecue sauce
* chopped oregano to taste

In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the garlic and herb marinade.

On a lightly floured work surface, roll out dough into a 15-inch circle. Brush with 1 tablespoon of olive oil.

GRILL PREP
Preheat the grill to medium heat

THE COOK

* When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
* Spread the vegetables in a single layer on a cast iron skillet and roast for 25 minutes or until the vegetables have softened and edges are browned. This can be done a day in advance.
* Lay the dough onto the grill, oil side down. Cover and grill over medium coals, about 3 minutes, or until dough is puffed and the underside is browned. Using tongs, turn the pizza over. Sprinkle the cheese, vegetables, and chicken over the dressing and cover.
* Grill 2–3 minutes or until the cheese is melted and the underside of the pizza is browned. Use tongs to slide the pizza onto a cutting board.
* Drizzle the smoked hickory barbecue sauce on top, and sprinkle with chopped oregano.
* Slice and serve!