Broccoli & Cheese Stuffed Chicken

This was a great, great recipe!  My husband loved it, and it was easier than I had anticipated.  Kudos to the original recipe found at http://www.dananicolefitness.com/recipe/cheddar-and-broccoli-stuffed-chicken/ – I only made a couple of changes.

Broccoli and Cheese Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
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  • 4 boneless, skinless chicken breasts, thin (pound thin with mallet, if needed)
  • 75-1 cup Colby jack cheese
  • 1 cup chopped broccoli, frozen
  • 1 Tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • Touch of sea salt
  • 12 toothpicks
  • Pam olive oil cooking spray


  • Preheat oven to 350 degrees.
  • Coat chicken with sea salt, pepper, garlic powder, and paprika
  • Sprinkle Colby jack cheese on chicken breasts, evenly. Save a bit to add to the top of each chicken breast after you fold and toothpick them together
  • Spread chopped broccoli evenly on top of each chicken breast.
  • Fold each chicken breast in half, containing all of the broccoli and cheese you can, and insert about 2-3 toothpicks each to secure it20160816_192857
  • Lightly spray the top of each chicken breast – I actually added a touch of garlic, pepper, and paprika to the top of each20160816_192904
  • Cover baking dish with aluminum foil and cook for about 25 minutes, or until chicken is fully cooked
  • Remove aluminum foil, and sprinkle with remaining cheese
  • Bake uncovered for an addition 5-10 minutes, or until cheese is melted

I served this with some brown rice.  Next time, I’d like to add spinach to the innards of the chicken “roll”, and see how that turns out.  For now, I hope you like it!


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Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers

  • Servings: 2
  • Difficulty: easy
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  • ½ cup brown rice, cooked
  • ½ lb lean ground turkey
  • 2 red bell peppers, cap cut off and seeded
  • ½ red onion, diced
  • 4 cloves garlic, diced
  • 2 Tbsp olive oil
  • 1 fresh tomato, diced
  • 2-3 tsp dried basil
  • ½ tsp dried oregano
  • 1 jalapeno, diced
  • ¼ cup parmesan cheese, shredded
  • ¼ cup Colby jack cheese, shredded
  • Olive oil spray (I use Pam)


  • Cook brown rice as directed
  • Preheat oven to 375degrees
  • Cut tops off of bell peppers and remove seeds/whites
  • Spray oven safe baking dish with olive oil and place cleaned peppers in it
  • Heat olive oil in large skillet on medium heat; add onion and garlic and saute until fragrant
  • Add the ground turkey to the skillet and brown
  • After ground turkey is browned, add tomatoe, oregano and basil, and jalapeno
  • Mix well and cook for about 5 minutes
  • Add cooked rice and parmesan, mix well and blend together
  • Once cooked through, begin stuffing each bell pepper with the cooked mixture. Pack tightly in bell peppers.
  • Place baking dish (with packed bell peppers) in oven for about 30 minutes
  • Remove from oven, sprinkle Colby jack cheese on top, and place back in oven for about 5 minutes until cheese is melted.

These stuffed bell peppers are so delicious and are great on their own – I honestly ate mine with a bit of sriracha sauce added on!


Let me know what you think!  This is a GREAT meal prep idea – simple, easy, and tasty!heart

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Oven Roasted Beets

Oven roasted beets are soooo tasty AND healthy!  They take a little while to cook through, but the recipe is super easy and so worth the time!  These are great during the summer, and are much better for you than the canned version.

Don’t like beets?  Try these before you swear off them – you may be surprised!

Oven Roasted Beets

  • Servings: 1
  • Difficulty: easy
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  • Beets, however many you’d like


  • Aluminum foil
  • Baking Sheet


  • Preheat oven to 400 degrees20160608_092342
  • Scrub each beet and cut off leaves/stem close to the tip20160608_092438
  • Wrap each beet loosely in aluminum foil
  • Place foil wrapped beets on baking sheet20160608_092700
  • Place baking sheet in oven, and cook for 45-60 minutes. Check beets every 20-25 minutes to ensure that they are not burning; if they look dry add some water to each (about a tablespoon per beet) and re-wrap
  • When a fork can be inserted into the beet easily, they are done
  • Remove beets from oven, allow to cool
  • Peel each beet. Hold with paper towels and use those to peel the skin away; this will prevent your hands from staining20160608_110936

These beets are great for use in salads, as a side, or alone as a healthy snack!

Can’t wait to hear what you think!  Comment if you try this recipe! 🙂


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Perfectly Hard Boiled Eggs-in the Oven!

Hard boiled eggs are so convenient as a healthy snack or as part of meal prep by adding them to meals, such as salads.  Having to boil eggs on the stove was always annoying to me, so I was psyched to find this recipe!

I tweaked it just slightly by adding water to each muffin/cupcake cup, to ensure no brown/burn spots on the eggs – worked like a charm!  This recipe is so easy, and the shells peel off like a dream!  If you notice the eggs don’t cook through thoroughly, you may want to up the temp to 350.  For our oven, 325 degrees for 30 minutes had them turning out perfectly!

Perfect Hard Boiled Eggs

  • Servings: As many as you’d like
  • Difficulty: easy
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  • Eggs – however many you want to prepare(I use cage-free or organic eggs)
  • Water
  • Ice


  • Muffin or cupcake pan
  • Large bowl
  • Tongs or large spoon


  • Preheat oven to 325 degrees
  • Fill each cup of the muffin/cupcake tin about halfway with water. Place one egg in each cup20160417_133957
  • Place in oven and cook for 30 minutes
  • Remove from oven, and use tongs or large spoon to transfer eggs to large bowl of ice water. Allow eggs to sit in ice water for about 10 minutes20160417_141925
  • Remove eggs from water and peel shells off

Enjoy perfectly hard boiled eggs – done in the oven!  Filling each muffin/cupcake cup halfway with water will reduce the risk of “burn spots” on the eggs.  Enjoy!

20160417_144531Let me know how you like them!  I hope this saves you a little time and effort in your meal prep/healthy snack prep!



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Greenberry PB & Banana

If you’re looking for a yummy, healthy, guilt-free smoothie, you’ve come to the right place!  Meet my favorite greenberry shakeology recipe (to date).  Seriously – SO tasty!

Enjoy 🙂


Greenberry PB & Banana Shakeology

  • Servings: 1
  • Difficulty: easy
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*1 scoop greenbery shakeology

*4 oz unsweeted almond milk

*8oz water

*1 Tbsp PB2 (or peanut butter)

*1 ripe banana

*Handful of greens (I used spinach)


Mix together and blend!

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Healthy Balsamic Chicken

Healthy Balsamic Chicken

  • Servings: 2-4
  • Difficulty: easy
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I concocted this recipe FOREVER ago, and it has become a STAPLE in our home.  My husband loves it and requests it weekly.  No joke!  We never get tired of it, and it is pretty guilt-free.  Hope you enjoy it as much as we do!!


  • 4 boneless, skinless chicken breasts
  • 1 red onion, sliced thinly
  • 4-6 cloves garlic, minced
  • 4 roma tomatoes, chopped
  • Garlic powder
  • Pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup sliced kalamata olives (pits removed)
  • Crumbled Feta cheese
  • Cooking spray (I use Pam Olive Oil)


  • Preheat oven to 375 degrees
  • Coat oven-safe glass dish, about 9×13 in size, with cooking spray
  • Trim fat off chicken breasts and season each side with garlic powder and pepper
  • Place chicken, onion, and garlic in the glass dish, douse with 1/4 cup balsamic vinegar (add more if you’d like), and cook in oven for 10-15 minutes
  • Remove from oven, add tomatoes and kalamata olives, as well as remaining 1/4 cup balsamic vinegar (again, more if you’d like) and put back in oven to cook for 15-20 minutes (or until chicken is fully cooked)
  • Serve over rice (I use brown rice) and top with feta20160229_19215910468665_928271100515_4450618411922851831_n


Spinach and Artichoke Quinoa Casserole

Spinach and Artichoke Quinoa Casserole

This is a vegetarian dish that I adapted slightly from the original recipe found on ifoodreal.comDSC_0156DSC_0161DSC_0163

Spinach and Artichoke Quinoa Casserole

  • Servings: 8-12
  • Difficulty: easy
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  • 1 1/2 cups quinoa, uncooked
  • 2 1/2 cups water
  • 1 tbsp extra virgin olive oil
  • 1 large onion, sliced thinly
  • 4 garlic cloves, minced
  • 1 tbsp cornstarch
  • 2 cups milk (I used 1%, but any type of milk is fine)
  • 2 cups artichoke hearts, chopped
  • 4 large handfuls fresh spinach
  • ½ cup parmesan cheese, shredded
  • 1 1/2 cups mozzarella cheese, shredded
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Cooking spray (I use Pam Olive Oil cooking spray)


  1. Preheat oven to 375 degrees.
  2. In a medium sized pot, add quinoa, water, and a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 12-15 minutes
  3. Preheat a large, non-stick skillet on medium heat and swirl extra virgin olive oil to coat. Add onions and garlic, saute for about 2-3 minutes, until translucent.
  4. Spray 9×13 inch baking dish with cooking spray.
  5. In a small bowl, whisk together milk and cornstarch. Add to skillet with the cooked garlic and onion.
  6. Add artichoke hearts, spinach, parmesan cheese, ½ cup of mozzarella cheese, quinoa, pepper and salt to the skillet. Stir until cheese is melted.
  7. Trasnfer mixture to sprayed baking dish, level and sprinkle with remaining 1 cup of mozzarella cheese. Bake uncovered for 25 minutes.

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