Posts in category: Uncategorized

This “Marry Me” chicken has been all over my feed, so I decided to give it a whirl and it didn’t disappoint!
So creamy, flavorful, and downright delicious!
Enjoy! ✨
Xo, Jen

⸻

🛒 Ingredients

• 3/4 cup chicken bone broth
• 1 cup whole milk cottage cheese
• 2 Tbsp chopped sun-dried tomatoes
• 2 Tbsp finely grated Parmesan cheese (plus more for serving)
• 1 tsp tomato paste
• Salt & pepper to taste
• 4 (6-oz.) boneless, skinless chicken cutlets
• 2 Tbsp all-purpose flour
• 1 tsp Italian seasoning
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 2 garlic cloves, finely chopped
• 1/4 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn

⸻

👩‍🍳 Directions

Step 1:
In a blender, puree broth, cottage cheese, sun-dried tomatoes, Parmesan, and tomato paste until smooth. Season with salt and black pepper.

Step 2:
Pat chicken dry. Season all over with salt and black pepper. Sprinkle with flour and Italian seasoning, pressing with your fingers to help it stick.

Step 3:
In a large skillet over medium-high heat, heat olive oil. Cook chicken until browned on both sides, about 5 minutes per side.
Transfer to a plate and let rest for 5 minutes.

Step 4:
In the same skillet over medium-low heat, melt butter. Add garlic and red pepper flakes, stirring and scraping up any browned bits from the bottom.

Step 5:
Return chicken (and any juices) to the skillet. Pour in the sauce, add basil, and cook — spooning sauce over the chicken — until slightly thickened (5–7 minutes).
Season again with salt and pepper if needed.

Step 6:
Divide chicken among plates. Top with extra Parmesan and fresh basil.

⸻

✨ Serve with: pasta, rice, or crusty bread to soak up that heavenly sauce!

I love me a good easy turkey meatball recipe!  These meatballs are so delicious AND they were on my food prep for the past week!

I love recipes that are not only really amazing for our bodies, but food that our kids will also love too! This definitely makes dinner time so much easier!

Enjoy!

xo Coach Jen

Turkey Meatballs

Ingredients:

2 pounds ground turkey 93% lean
1 cup rolled oats
2/3 cup onion minced
1/2 cup fresh parsley minced
2 large eggs
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1/4 cup olive oil

Directions:

To make the meatballs:

In a large bowl, combine ground turkey, oats, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. 

Using a strong spatula or your hands, mix well. Shape the mixture into 1-inch balls.

To bake the meatballs:

Preheat oven to 400 degrees. Line a baking sheet with foil for easy cleanup.

Bale until browned with crispy edges, about 15 to 20 minutes.

Ingredients

2 tablespoons Olive Oil
1 medium Onion diced
4 cloves Garlic minced
1 pound Uncooked Lean Ground Turkey
¼ cup Chili Powder Blend
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
1 teaspoon Sea Salt or to taste
½ teaspoon Black Pepper
1 can crushed tomatoes
⅓ cup tomato paste
3 cans of Beans
2 cups Chicken Broth

Instructions:

So simple it’s silly!

Throw everything into a crock pot , stir and cook for 6-8 hours !

It’s 4pm and 8pm dinner season 😂😂

Our whole family loved this recipe, we used a bag of frozen broccoli and frozen rice and dinner was ready!

Enjoy xo Jen

Ingredients
* 1 lb chicken breast
* 4 cloves garlic
* 1/3 cup low sodium soy sauce
* 3 tbsp maple syrup
* 2 tbsp rice wine vinegar
* 1/2 tsp ginger fresh ginger root or squeeze ginger
* 1 tsp sriracha
* scallions and sesame seeds for garnish
Instructions
* Combine the soy sauce, maple syrup, rice wine vinegar, ginger, garlic, and sriracha on the bottom of the slow cooker.
* Whisk together to combine.
* Add the chicken breast to the slow cooker and toss it in the sauce.
* Cook on HIGH for 2 hours, or LOW for 4 hours.
* Remove the chicken from the slow cooker and shred it with two forks.
* Add the shredded chicken to the slow cooker with the sauce, and toss to coat.
* Garnish with sesame seeds and chopped scallions. Drizzle with more sriracha, if desired.

Listen, guys… back to school means QUICK dinners!

I mean 1 pan to clean? Sign me up!

This one was a fan fave in our house and I will definitely be making this again

(This recipe called for red and yellow potatoes, but I chose to swap them out for sweet potatoes.  So feel free to use whatever you have on hand.)

Lemon Dijon One Sheet Chicken & Veggies

Ingredients:

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless chicken breasts
• Coarsely ground pepper, optional

Directions:

1. Preheat oven to 425°. In a large bowl, mix the first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to the remaining mixture; toss to coat.
2. Place chicken and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chicken breast with reserved mustard mixture. Roast 10 minutes.
3. Turn chicken and stir vegetables; roast until a thermometer inserted in chicken reads 165° and vegetables are tender, 10-15 minutes longer.
4. If desired, sprinkle with pepper.
5. Let stand 5 minutes before serving.

These are so tasty and tender!

Enjoy xo Jen

Ingredients:

* 2 1/2 lbs beef tri tip or petite sirlion, cut into 1 1/2″ thick pieces
* 2 medium zucchini, cut into thick rings
* 1 medium purple onion, cut into 1″ pieces

For the Steak Marinade:
* 1/4 cup white vinegar
* 1/4 cup soy sauce
* 1/4 cup BBQ sauce, honey flavor, or sweet and smoky
* 2 Tbsp Worcestershire sauce
* 2 tsp sesame oil
* 1 tsp garlic salt
* 1/2 tsp black pepper

Instructions

* Add all marinade ingredients to a medium bowl and whisk to combine.
* Place chopped steak into large mixing bowl or Ziploc bag and pour marinade over meat. Stir to combine, cover (or seal the bag) and refrigerate overnight, stirring once or twice while marinating. Allow at least 8 hours for marinade to tenderize meat.
* Skewer marinated meat along with the sliced veggies, alternating them on the skewer. Grill steak kabobs over med/high heat for about 8-10 min or until desired doneness is reached, rotating every 2-3 min for even grilling. Remove kebobs from grill and let them rest at least 5 min before eating.

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.