Mini Pepper Chicken “Nachos”

I found this recipe on Pinterest and knew I just HAD to try it.  The night before last was date night and it was my turn to plan it so I decided that video games would be fun and what better time to have nachos! This healthy version of nachos is so colorful and it looks so good, so my husband and I thought we’d have fun making it together. Well, we did and it was AMAZING!! For those of you that are vegetarian, you can swap out the chicken for beans and still have a great meal/side.


Recipe and photo from



1/2 teaspoon vegetable oil

1 clove garlic, minced

3 green onions, sliced, white parts and green parts separated

3/4 cup shredded cooked chicken

1/2 teaspoon chili powder

1/2 cup salsa

salt and pepper to taste

1/2 pound mini bell peppers

3/4 cup shredded cheddar/Monterey jack cheese blend

1/8 cup sliced black olives

1/4 large tomato, diced

1/8 cup cilantro



Heat oven to 350 degrees. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute.

Mix in shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm, about 1-2 minutes. Remove  from heat and stir in salsa. Season to taste with salt and pepper.

Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture

Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions.


Pumpkin & Granola Parfait

I literally just had this for a snack and LOVED it so much, I came right on to share it with all of you!


It’s perfect for fall, but I just love pumpkin so I thought I’d give it a shot now. Just top plain Greek yogurt with canned pumpkin puree and a handful of granola, then sprinkle with cinnamon. The best part? Pumpkin is a superfood! It’s full of beta-carotene which is essential for eye health and is also said to prevent coronary heart disease!

On another quick note, sorry for slacking on the meal prep posts! I’ve been visiting family this last week and just made the same things as my last post. Plus, it seems like the food goes bad before the week is up so until I figure things out, I’m just going to post recipes as I make them throughout the week. If anyone has any ideas on storing food so it lasts longer, please let me know!!

Food, Food, Food

I feel like food is all I’ve been thinking about lately! I’ve been on Pinterest and Team Beachbody constantly, trying to find healthy, clean recipes to put on my list for my first ever Weekly Meal Prep and I’m finally done. I spent all of Sunday afternoon cooking some yummy recipes for the week so that it would be done, no temptation because meals were already made.


Here’s what I bought and made. Recipes for 4 different meals are below, but only 2 meals are pictured on top here. I also bought a personal watermelon and cantaloupe, flavored greek yogurt, bananas, berries, and hummus for the celery and carrots.

Chicken, Sweet Potato and Spinach Pasta


4 2 oz. chicken breasts
1 large sweet potato, chopped into bite size pieces
1 big handful of spinach
2 cups rotini pasta (I used Barilla – Whole Grain)
Salt and pepper
Chili powder
Red pepper

1. Boil water and cook pasta. Drain.
2. Put pasta in large bowl and add about 3 tbs. oil, and salt, pepper, and chili powder to your liking.
3. Heat oil in skillet over med. heat and add chicken.
4. Season with salt, pepper, chili powder, and red pepper.
5. When cooked through, take the chicken out and chop into bite size pieces.
6. Add a little more oil to the skillet.
7. When hot, add sweet potato (I added salt) and cook until soft, about 10-15 min., stirring occasionally.
8. Add spinach to skillet and cook another 5 min.
9. Add chicken, sweet potato and spinach to pasta and mix well.

Makes 6 servings.

Garlic Parmesan Cauliflower


Original recipe from

3-4 tbs. olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons parmesan cheese

1. Preheat oven to 400 degrees.
2. Place olive oil and garlic in a small bowl.
3. Heat in microwave for about 20 seconds and set aside.
4. Remove stem and leaves from cauliflower head and trim into florets and place on a foil-lined baking sheet.
5. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper.
6. Use clean hands to toss to coat. Add more olive oil if needed.
7. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.

Turkey Meatloaf Muffins


Original recipe from

2 lbs. ground turkey
3 egg whites
1 cup of quick cooking oats
1/2 tsp. ground cumin
1/2 tsp. dried thyme
2 tsp. black pepper
2 tsp. chipotle pepper spice (we could only find this at Whole Foods)
2 tbsp. garlic powder (2 cloves, minced)
2 celery stalks, finely chopped (approx. 1 cup)
1/2  small onion, finely chopped (approx. 1/2 cup)

1. Preheat oven to 375 degrees.
2. Line baking sheet with foil.
3. Mix all the ingredients together in a large bowl.
4. Roll the mixture into balls & place on your baking sheet or in your muffin tin.
5. Bake for 40 minutes.
Makes 12 muffins

Roasted Shrimp & Broccoli


Picture and recipe from

1 lb. large shrimp
2 lbs. broccoli
4 tbs. olive oil
1/2 tsp. ground cumin
1/8 tsp. chili powder
1 lemon

1. Preheat the oven to 425.
2. On a large cookie sheet, toss together broccoli, cut up into florets, 1/2 the oil, ground cumin, salt, pepper and chili powder.
3. Spread into a single layer and pop into the oven for 10 minutes.
4. Meanwhile, toss together shrimp, shelled and deveined, with the rest of the oil, lemon zest from the lemon, salt and pepper in a bowl.
5. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss, carefully.
6. Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges.
Cilantro Lime Chicken Wraps

chicken wraps

Picture and recipe from

6 chicken breasts
3 green onions, chopped
2 tbs. lite mayonnaise
cilantro, to taste
lime juice, to taste
wrap of your choice

1. Marinate chicken in oil, lime juice, and spices of your choice.
2. Grill chicken.
3. Cut it into bite size pieces.
4. Combine the chicken with cilantro, green onions, mayo and lime juice.
5. Serve on the wrap.

I’ll be trying at least one or two new recipes every week for awhile, until I find enough things that the whole family likes, so keep coming back for more!

Southwest Chicken Salad & Honey Lime Shrimp

Here are the recipes for a couple of the healthy meals I made this week!

Southwest Chicken Salad

2 big handfuls – garden salad mix
2 tbs. – canned black beans, drained and rinsed
2 tbs. – canned corn, drained
1 tbs. – cheddar cheese
1/4 cup – grilled chicken, chopped into bite size pieces
1 tbs. – Salad Toppins, Southwest (McCormick)
4 tbs. – Southwest Chipotle Dressing (Hidden Valley)
A sprinkle – Tortilla Strips, Santa Fe Style (Fresh Gourmet)

This is how much I used of everything, obviously you can change it and use as much as you like for each.
Calories: 247

Honey Lime Shrimp

You can find the recipe I used here:

I changed a few ingredients I didn’t have (garlic) to things I had on hand (garlic powder) but I think it would’ve been better had I used the exact recipe.

More recipes to come!!