In the Kitchen: $10 Chicken Tacos

I have been on a Mexican food kick lately, and after going to our favorite Mexican place and ordering the same Chicken tacos 3 times in a row, I decided I should probably try and find out how to make something in the realm of similar, and for less than $2.50 a piece.

With a little couponing and bargain grocery shopping, I made an entire pot of shredded chicken for $10. We’ll get at least 8 individual servings for it, depending on how much we heap into a taco or burrito, and it beats the price in a landslide if you’re only paying less than half the price per taco (once cheese, shells, etc. are factored in) than you would at a restaurant. Unfortunately, appetizer chips and salsa not included. Sidenote: Does anyone else get really annoyed when the chips and salsa are either a) not free at all or b) free up to one basket and one salsa? I do!


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Easy Homemade Pizza

Pizza is one of those things I could eat for several meals out of the week. There’s nothing more enticing than a wood-fired Margherita pizza, or an oversized slice of deep dish from Lou Malnati’s– truly, I do not discriminate, I eat one and all. Unfortunately though, a lot of the time with pizza, you’re inhaling extra grease, fat, cheese and processed foods. While this is fine to do in moderation, when you eat pizza as much as I like to, a healthier option needs to be found, and after making this recipe twice in one week, I feel I have come up with said healthy option. So here’s my recipe for homemade pizza, dough and all.


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Southwestern Soup

It’s October and fall is in the air (read the humidity has slightly decreased here in Atlanta). I did get a pretty decent taste of crisp temps a couple weeks ago when I was in New Hampshire. I surely soaked up the 60’s while I could.

If you’re part of my family, soup is a year round food, but it is DEFINITELY a fall favorite. I’ve also been on quite a Mexican kick filling my belly with fajitas, tacos and burritos the last week (mostly healthy versions of these, mind you). Continuing on my southwest kick I made my first home-cooked meal since returning home from work.

I combined soup and my current flavor craze into a wonderful, spicy, healthy dinner. This is meatless, but animal protein could easily be added. Beans have protein too, though! It’s got enough of a kick that I didn’t add additional hot sauce and it reminded me of a combination of chili and chicken tortilla soup. It’s incredibly easy to make if you can work a can opener, dice a few items and pour everything into a pot.  I had to write this down as I was creating it just in case it was good enough to share and make again. It was!


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Ground Turkey Sweet Potato Skillet

I’m baaack! From four weeks on the road for work, that is. We had absolutely nothing in our house to eat so as soon as I could find a few recipes I wanted to make, I headed to the store. This recipe has been pinned on my Pinterest board for a year and I have made it a handful of times. It’s delicious, healthy and grain-free for all the Gluten sensitive folks out there. While I can’t take credit for the creation, I can pass you all right along to the recipe mastermind, Primavera Kitchen.


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Let’s Eat: Mango Salsa

Our grocery cart was filled with TONS of fruit this week… kiwis, strawberries, blueberries, apples, bananas and mango. Normally, I don’t buy mango even though I happen to love it. I guess the whole peel and eat thing really gets in the way of enjoyment so I tend to eat it more often when I’m outside the home.

However, this week I was craving mango salsa. I told my husband that and he said, “mango what?!” I thought mango salsa was a pretty popular dish, but apparently I was wrong. Now that he knows what it is, he thinks it should be available everywhere, served somehow with alcohol, eaten by itself, or enjoyed how we did– on top of grilled chicken.


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Let’s Eat: Healthy Crockpot Mexican Chicken and Rice

It’s been quite a while since I have been able to sit down and put together a post. I haven’t been home in a few weeks, traveling to Michigan for a family vacation and then Pennsylvania right after for work. However, I’m happy to report that I’m back for a few weeks and will be trying to hunker down and actually put forth some quality posts.

Eating while traveling can mean a lot of unhealthy options and dinners out, so when I get to get home for a few days, I try to meal plan some healthy dinners straight away. Having made this dish by accident once before when I was in a jam and didn’t know what to serve, I am happy to announce that it’s become a repeat entree and is easy, healthy and very filling. It’s delicious with a dollop of sour cream and a few dashes of hot sauce!

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There’s Kale in that? Smoothie.

Getting up (on purpose) before sunrise has its perks. Like getting a morning walk in without the oppressive Atlanta heat rocking its full potential. There’s also time for coffee, the news, and making breakfast before the ripe old time of 7:30am. Since I have completely exhausted myself of eggs as an option, I have moved back to an old favorite of mine, kale smoothies.

High in Vitamin A, C, and K as well as intensely packed with fiber, calcium, antioxidants, and anti-inflammatory properties, Kale makes a great way to fuel your metabolic fire and satisfy your stomach. While I personally don’t want to eat a Kale salad for breakfast, I have no problem heaping handfuls into the Vitamix for a morning smoothie. If done right, you can’t even taste the kale (hence, the title “there’s kale in that?”) however, the smoothie is mighty green, so it’s obvious its there.. and a lot of it! Read below for my recipe!FullSizeRender.jpg

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Birthday Cake Waffles

Today is my husband’s 32nd birthday. Since we are traveling opposite places tomorrow and have early airport calls, we celebrated at dinner last night and today I got up early to make him an extra special birthday breakfast: eggs, bacon & birthday cake waffles.


I have been starring at pictures of waffles on instagram for a few weeks (yes I follow food accounts) and today  was the perfect day to get a little creative with breakfast and make something instagram-worthy of my own. So here’s how I made the best birthday cake waffles I’ve ever had…

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Friday Favorites: High Protein Chocolate Cherry & Banana Oats

When we first moved down south, I got really into the overnight oats craze. Since then, I have not spent any time on them, much to the dismay of my husband who really seemed to enjoy them. Since we had a bunch of “almost finished” items like chia seeds, rotten bananas, oatmeal, and a cup of skim milk left I decided to get creative and turn all of these items into a high protein recipe.

Using bananas as my base, I mashed the three rotten pieces of fruit on the bottom of the bowl, added two cups of uncooked oatmeal, one fourth cup of dried cherries (chopped), our last greek yogurt cup (black cherry flavored), two tablespoons of chia seeds, one tablespoon of honey, one cup of skim milk and one scoop of chocolate protein powder. After stirring all ingredients until well mixed, I reached for four of our mason jars and began heaping 3/4 cup portions into each. Once secured with their own lids, into the refrigerator they went for the night. (Or at least 6 hours!)  Continue reading for the full recipe and nutritional information!    Continue reading

Let’s eat: Easy summer veggies 

Since the summer weather has kicked in (and more so since we bought a grill) I feel like I haven’t actually spent much time in the kitchen come dinner. Usually I marinate meat the night before, tuck it in the fridge and prep a salad while Jarob mans the grill. Not much effort required and pretty great dinners if you ask me. 

Well yesterday I was reading up on these cute foil packet veggies you can make on the grill. I was all set to make them until we got home from work and the gym and realized we had no foil. So, I did the next best thing I could think of and decided to marinate and bake them in the oven. They did not disappoint. I eyeballed everything and just added a few things I thought would taste good. Here’s what I did:

1 squash, 1 zucchini, 1 red pepper, cut into inch slices, tossed in 2 TBSP of olive oil and sprinkled with oregano, basil, garlic powder and Parmesan cheese. Then baked at 400 degrees for 15 minutes and broiled on high for another 5, toasted to slightly brown edges. 

These veggies were our substitute for French fries and outside of the small amount olive oil, they are pretty healthy. Lots of color and lots of fiber 🙂  …and most importantly, easy to make! 


Please don’t forget, it’s the last day to enter the brownie giveaway! A winner will be picked tomorrow!