by Kami | Mar 27, 2015 | Beef, Gluten-Free, Recipes, Turkey
This is one of my all time favorite quick dinners. It takes 30 minutes to prepare and these stuffed zucchini boats are juicy and packed with the perfect savory combination of flavors. Like I said, I’ve thrown this dinner together too many times to count. Here’s a couple quick tips. At this point, it’s become second nature to wash my vegetables prior to cooking or eating. It sounds pretty strenuous and annoying to take time to wash every single fresh vegetable, right? Nope. It only takes 20 seconds and absolutely worth it to get the grime, dirt, wax, and who know what else off. Check out this post where you can visible see the difference between rinsing and washing your vegetables. I love my Fit Vegetable Wash! So… scrub those zucchinis prior to preparing. Once you’ve scooped out the insides, you can either discard them or throw them in a smoothie for dessert! Sometimes I keep some leftovers of the meat mixture on purpose. I love using it for quick burritos or scoop it on top FSTG tortilla chips. Nom nom. It’s super tasty. Your family will love this one. It passed my husband and 3 year old daughter taste test. You’ll understand why we make this frequently on those busy days. Print Stuffed Zucchini Ingredients 1 lb ground turkey/lean ground beef browned 1 15 oz can organic diced tomatoes, drained 1 15 oz can black beans, drained and rinsed 1 and 1/2 cup frozen sweet corn 1 Tbs parsley 1 Tbs basil 1 tsp salt 1 tsp black pepper 3 organic zucchini washed and cut lengthwise...
by Kami | Jun 6, 2014 | Chicken, Recipes, Slow Cooker
If you’re looking for a new staple dinner recipe, look no further. These baked chicken burritos are quick, easy, and have been devoured by people of all ages. They are my go-to recipe for busy nights and also when I have guests over for dinner. I’ve played around with 3 different options resulting in chicken perfectly tender and juicy. Depending on how far ahead you planned dinner, throw the chicken in a slow cooker, the oven, or a skillet (instructions in recipe). My personal favorite is the slow cooker. If you don’t own a slow cooker, I strongly suggest having at least one (I own two different sizes). Get a 6-quart slow cooker so you can use it for small and larger recipes. For these baked burritos, simply place the chicken breasts, salsa, onion, cumin, oregano, and jalapeno in the slow-cooker. Cook on high for 4 to 6 hours and viola! The chicken shreds incredibly easy and then you just stir in the black beans and corn until heated through. Raw tortillas. They will change your life! Okay, maybe a little dramatic, but you’ll never return to regular tortillas again. TortillaLand has become my favorite brand. They use basic ingredients and don’t use lard like some tortillas. Their flour tortillas are perfect for these baked chicken burritos. Their corn tortillas also really compliment my Shrimp Tacos. You can purchase them at Costco, Kroger, Smiths, Walmart, or Amazon. Print Baked Burritos Ingredients 4 medium-sized chicken breasts see instructions on options for preparing chicken 2 cups salsa 1 small red or sweet onion finely chopped...
by Kami | Sep 11, 2013 | Recipes, Turkey
Are you in need of quick and healthy dinner recipes? Two of my favorites are Baked Burritos and Stuffed Zucchini. I decided to take my favorite things from each and combine the two! I’m sharing this recipe on 4Men1Lady today! Here’s the LINK to the full recipe! You’re family is going to LOVE this quick and easy...
by Kami | Jul 24, 2013 | Recipes, Salads
Print The Classic Cobb Salad This veggie and protein packed salad is a perfect post-workout lunch. Ingredients 1 large Romaine lettuce leaf washed and chopped 1 large Red lettuce leaf washed and chopped 1/2 cup frozen sweet corn rinsed with warm water 1/2 cup black beans drained and rinsed well 1 cup cherry tomatoes washed and cut in half 1/2 large avocado sliced 1 large egg hard broiled and sliced (optional) 2 medium green onions chopped (optional) 2 Tbs balsamic vinegar 2 Tbs olive oil 1 Tbs fresh lime juice Instructions On a large plate, evenly distribute chopped lettuce across plate. Layer the corn, black beans, tomatoes, avocado, egg, and green onions as pictured or toss ingredients together and spoon over lettuce. Mix together balsamic vinegar, oil, and lime juice. Pour evenly over salad. Recipe Notes *If you like a more creamy dressing instead of the vinaigrette, try my Avocado Ranch Dressing...
by Kami | Jun 14, 2013 | Gluten-Free, Recipes, Salads, Side Dishes, Vegan
Whether you’re preparing lunch, dinner, or a family BBQ, this simple quinoa salad will be a hit! I have no self control when I make this killer quinoa salad and end up eating it with every meal until it’s gone. Okay, sometimes it’s just my meal. It’s tangy, zesty Balsamic dressing with lots of soft and crunchy textures make it pretty irresistible. Quinoa has become more and more popular recently. There’s a good reason why. This super grain is power-packed with protein, fiber, iron, and other vitamins and minerals. My favorite quinoa to purchase is truRoots Organic Quinoa. I purchase a 4 lb bag which lasts at least 6 months or longer. Since quinoa has a mild flavor and rice-like texture, I love throwing in a 1/2 cup when cooking rice. No one will ever know you did! Try it out with my Sesame Ginger Chicken Stir-fry recipe. Don’t forget to let me know if you were able to health-punk your family. I love hearing about successes! Balsamic vinegar can cost anywhere from a few dollars up to $400! As you can see, not all Balsamic vinegar are created equal. I’m not a wine drinker (or any drinker for that matter besides water), but I imagine the concept to be similar. The longer a bottle ages, the more expensive and better quality. Fortunately for us who can’t afford a $400 bottle of vinegar, this $5 Colavita Aged Balsamic Vinegar has great flavor. I also really like the thicker, creamier texture of this Trader Joe’s Balsamic Glaze. It will create a thicker dressing, but absolutely to...
