Category Archives: Recipe

My Favorite Ice Cream Topping

2 ingredient ice cream topping

If you love ice cream as much as me then you are going to love this homemade topping. With just 2 ingredients you can take any ice cream from great to exceptional!

Lately, I’ve been munching down on some Arctic Zero ice cream. I love their ingredients and nutritional information in comparison to other frozen treats. I have to admit that their taste isn’t always a sugar-filled yummy explosion like the other brands, but it’s definitely tasty.

I had a few macros left the other night and decided to pull out a childhood favorite to pour on top. Now I couldn’t completely relive my childhood, because I did have to measure/weigh out the ingredients. But it still tasted just as my 8 year old self could remember.

Here’s what you need to make this delicious ice cream topping:

2 Tablespoons of Peanut Butter – I used Nuts n’ More in Peanut Butter. I love the high protein and low carb count compared to other brands.
1 teaspoon syrup – I used Aunt Jemima original

Put in a small microwave safe dish. Cook on high for about 10 seconds. Stir and continue to cook in increments of 10 seconds until desired consistency is reached. I like it to be soft enough to pour on top of my ice cream.

2 ingredient ice cream topping

The cold temperature of the ice cream will freeze the topping pretty quickly, but I like it like that.

The whole topping (if using what I used) has 205calories / 10g Carbs / 12g Fat / 14g Protein

My Favorite Greek Salad Dressing Recipe

Greek Salad Dressing Recipe

While living in St. Louis I had the chance to go to some amazing restaurants for one of my jobs.  We hosted seminars a few times a month and for coming to hear my boss speak, we provided you a tasty meal.  After the seminar was given, questions were answered and dinners were served, we would sneak away to eat our own dinner.  Usually it would be after 8pm before even getting a chance to order.  I would be starving and so excited about something new to try.  One thing I always got was a Greek salad.  I just loved them!  I devoured it every time it was placed in front of me.  I of course would order steak, sea bass or some other delectable entree to go with it.

Ever since moving home, there as been one thing missing – Greek salads.  There just isn’t a good place around here that serves a Greek salad.  So I’ve had to make due.  With a few trial and errors, I’ve finally pinpointed the best tasting Greek Salad recipe.  …and the good part!? It’s not that bad for you!

Greek Salad Dressing Recipe

Here’s what you need for homemade Greek salad dressing recipe:

1/4 cup Extra Virgin Olive Oil
2 Tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon Oregano

Greek Salad Dressing Recipe

Mix the ingredients together and voila!  Serve on top a bed of lettuce and other toppings.  I like my Greek salads with a little bit of Feta cheese, tomatoes and artichoke hearts on top of Romaine lettuce.  When I made this I was out of pretty much everything except lettuce and cheese.  So my salad is a little blah, but the flavor of the dressing totally makes up for it!

Greek Salad Dressing Recipe

It makes about 5-6 servings.  You can store in an airtight container on the counter or in the cabinet for a few days.

41 calories / 0 carbs / 4g fat / 0 protein per serving

Cheesy Ranch Chicken Recipe

I am in love with this cheesy ranch chicken recipe.

cheesy ranch chicken recipe

It was another night of coming home and having absolutely no desire to cook dinner.  I was hungry.  You know those days, right?  The ones where making it until 5 took the last bit of energy you had stored.  But I had made a promise to myself that I would workout at least 4 times that week.  So there was no backing down from going to CrossFit.  So right after work, I headed to the gym.  After getting done with my workout I started feeling pretty weak.

By that time I got home I needed something easy for dinner.  I wanted something that I could put in the oven and then walk away from it.  Those are my favorite types of recipes to be honest.  The least amount of work required with the best taste.  Those are the best!

I opened the fridge and thankfully I had some thawed chicken.  So the hard decision was already made for me.  I had seen a few recipes on Pinterest using chicken and honey mustard dressing.  I thought that sounded good, but I didn’t want to use what little honey mustard we had left.  So my light bulb went off and I swapped it for ranch.

I’m not going to lie… it was amazing!  It was so good that I didn’t even get a chance to snap a good photo before we scarfed it down.  All I have are these quick photos I took with my phone.  I told you I was hungry!

Here’s what you need for this easy cheesy ranch chicken recipe:

4 chicken breasts
4 Tablespoon of ranch dressing
Salt and Pepper to taste
1/4 cup of shredded cheese (I used fiesta blend because that’s all I had, but any kind will work)

Preheat your oven to 400 degrees, spray your dish with a cooking spray.

cheesy ranch chicken recipe

Season both sides of the chicken breast with salt and pepper.  Place the chicken in the baking dish.  Pour the ranch dressing on top and spread around with a pastry brush or spoon.  Make sure you cover the chicken evenly.

Bake for 20-25 minutes or until cooked through.

cheesy ranch chicken recipe

Add cheese to top of chicken and cook for about 2-3 more minutes or until cheese is melted.

Ingredients:

4 chicken breasts
4 Tablespoons of ranch dressing
Salt and Pepper to taste
1/4 cup of shredded cheese (I used fiesta blend because that’s all I had, but any kind will work)

Directions:

1) Preheat your oven to 400 degrees, spray your dish with a cooking spray.
2) Season both sides of the chicken breast with salt and pepper.
3) Place the chicken in the baking dish.  Pour the ranch dressing on top and spread around to cover evenly.
4) Bake for 20-25 minutes or until cooked through.
5) Pull out baking dish and add cheese to top of chicken.
6) Place back in the oven for about 2-3 more minutes or until cheese is melted.

The Best Chicken Casserole Recipe

the best chicken casserole recipe

 

The best chicken casserole recipe is right here.

It takes a lot to declare something the best.  I realize that, but TRUST me.  This recipe fits the bill.  J even ate 3 plates.  It’s that good.

the best chicken casserole recipe

If you’ve ever had tuna casserole then it’s an improved version.  J loves my tuna casserole recipe, but I don’t like tuna.  So he rarely gets it, which is not fair to him.  This past week I had a late meeting and needed a quick recipe for dinner.  I thought about a tuna casserole, but quickly nixed that idea.  Then I thought about grabbing food on my way home, but J and I trying to stick more to our budget.  So that was out.

the best chicken noodle casserole recipe

I came home and was really thinking about this tuna casserole idea.  I wondered how it would be if I swapped chicken for tuna.  I found my old recipe and made some changes.  It came out to be the BEST chicken casserole recipe.

Ingredients:

16 oz. of cooked chicken breast, shredded
1/2 bag of egg noodles, cooked and drained according to package
1 can of cream of chicken soup, you could use a cream of mushroom soup too
1 1/2 c. milk, I used unsweetened almond milk
1 tsp. salt
1 tsp. pepper
1 tsp. garlic pepper
2 cups shredded mozzarella cheese
1 cup pita chips, crushed

Preheat your oven to 350 degrees.  Grease a square pan and set aside.

In a bowl, mix together cream of chicken soup, milk, chicken and seasoning.  Add cooked noodles and stir to combine.  Add 1 1/2 cup of cheese and mix well.

Pour mixture into greased baking pan.  Top with remaining cheese and crushed pita chips.  Bake in oven for 30 minutes.

NOTE: If you don’t have pita chips, any crackers will work.

the best chicken casserole recipe

We barely had any remaining.  I also wasn’t sure if this one would turn out so good.  That’s why the pictures were taken after we ate half of it.  Oops!

Trust me this chicken casserole recipe is amazing!

the best chicken noodle casserole recipe

I mean, look at all that cheese! Yummy!

 

Pizza Inn Chocolate Chip Pizza Recipe

Note: Some links in this post contain affiliate links, which means I may receive a commission if you make a purchase. Thanks for supporting my blog!

pizza inn chocolate chip dessert pizza recipe

I love Pizza Inn’s chocolate chip dessert pizza.

I have an obsession.  It’s not healthy, but I can’t stop myself.   It’s delicious.  I have to limit myself, it’s that good.

A few weeks ago J and I planned to go to my parents to watch a game.  Mom was making snack foods so I agreed to bring dessert.  Chocolate chip pizza was the only thing I could think of.  It had been awhile for me and I needed my fix.

I scoured online and found a few different recipes.  I decided to combine two recipes.  I feel my recipe is a legitimate Pizza Inn chocolate chip pizza recipe.

Pizza Inn Chocolate Chip Pizza Recipe

–  baking pan, you can use either round or rectangle.  Just make sure it’s on the large size.  I used this pizza pan set, which is a favorite because with a little Pam, nothing sticks to it and it’s super easy to clean.
–  1 THIN pizza crust in a can
–  2 sticks of butter, melted
–  1 box of yellow cake mix
–  3/4 bag of milk chocolate chips
–  1/4 cup brown sugar
–  1/4 cup granulated sugar

Preheat your oven to 400 degrees.  Spray nonstick cooking  on the pan (I use one made with coconut oil).  Spread crust evenly on pan. Follow can instructions for pre-baking crust.  Mine said to bake for 5 minutes.

While your crust is baking, grab a bowl.  Stir together sugars with a fork to break up any lumps.  Set aside.

Remove crust from oven and set aside.

TIP:  If the crust has any air bubbles after pre-baking, poke with a fork.

Mix together melted butter and yellow cake mix.  There will be a few lumps in the batter.

pizza inn chocolate chip dessert pizza recipe

Spread cake mixture onto the crust.  Leave approximately ½ inch from the edge without any batter.

Sprinkle the chocolate chips on the batter.  Using the palm of your hand, lightly press chips into that batter.

pizza inn chocolate chip dessert pizza recipe

Sprinkle sugar mixture over pizza.  Cover batter and chocolate chips, but avoid the edges of the crust.  You may not need all the sugar mixture.  I used it all to make sure it was covered completely.

Bake for 7-12 minutes.  I would check at about the 7 minute mark and then keep an eye on it every 2 minutes thereafter.

pizza inn chocolate chip dessert pizza recipe

If after 12 minutes the top hasn’t browned then switch to broiler for 1 minute.

TIP: Do not walk away from the oven if you switch it to broiler.  It will burn!

Remove the pizza from the oven and let cool for about 5 minutes.  Cut, serve and enjoy!

If you make the pizza ahead of time then heat the oven to 350 degrees before serving.  Place the pizza in for about 2-3 minutes until chips melt.

What is your favorite dessert to share?

Slow Cooker Pineapple Teriyaki Chicken Recipe

pineapple teriyaki chicken recipe

I love a good slow cooker recipe, which is why I’m a fan of pineapple teriyaki chicken.

Ever get in a food rut?  You know when you find yourself cooking the same dishes over and over.  When that happens you find yourself eating out more than you want.  Then your food choices start to slip back to bad habits.  That’s what was happening to J and I.  We were in a food bore.

I needed to shake things up.  I came across a few slow cooker recipes and  that’s when the light bulb turned on.  In the true-to-myself fashion I combined some recipes to make my own.  That’s how the crockpot pineapple teriyaki chicken recipe came to be.  I’m sure I’m not the first person to come up with it, but I’d like to think I’m special.

NOTE: This slow cooker chicken recipe is amazing and super simple.  

pineapple teriyaki chicken recipe

Here’s what you need to make this delicious pineapple teriyaki chicken recipe:

  • 4 chicken breasts
  • 1/2 bag of carrots (I used organic baby carrots)
  • 1 large can of pineapple in 100% pineapple juice, undrained
  • 1 cup teriyaki sauce
  • 2 tablespoons brown sugar (optional, but makes it sweeter)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. salt
  • 1 tsp. pepper

Place the chicken in the bottom of the slow cooker.  Add the seasonings.  Pour the pineapple and juice over the chicken.  Be careful to not wash off too much seasoning from the chicken.

Add the carrots to the slow cooker.

In a measuring cup, pour out 1 cup of teriyaki sauce and mix in the brown sugar.  Pour over chicken.  Place lid on and cook on low for 7 hours.

pineapple teriyaki chicken recipe

NOTE: You could always use 1 small red onion and 4 garlic cloves instead of the powder.  But J does not like onion so when I do use it, I tend to cut it in big chunks so it can be removed.  I didn’t have any onion or garlic on hand so I substituted the seasoning.  It tasted fine to us!

Voila!  There you have it.  A simple chicken recipe that packs a load of flavor.

Whole30 Meal Ideas

I survived my first Whole30.  It was hard, it was rewarding and I will so be doing it again.  I learned a lot about food and my body during those 30 days.  I broke my diet coke habit and my need for chocolate after almost every meal.  Don’t get me wrong, I still plan on indulging from time-to-time.  I will keep it to small, infrequent indulgences.

I put together some meal ideas using some recipes I found or made.  I was pretty new to this whole clean eating thing.  So I thought I could pass along these recipes.  It’s hard to come up with easy dinner ideas when you work full-time.  It doesn’t help either when you have 100+ other things to do.

Whole30 meal ideas

Whole30 meal ideas

Avocado-lime salad dressing without added honey or sugar from merelynne.

Whole30 meal ideas

Grilled tilapia with homemade salsa from merelynne.

Italian Chicken Soup from Your World: Healthy and Natural.

Whole30 meal ideas

Taco chicken with homemade taco seasoning from merelynne.

whole30

Salmon cakes from Our Paleo Life.

Here’s to your #whole30!  May it be as great as my experience and just as hard to get through.

Whole30 Recipe – Crockpot Italian Chicken

The other day I was really struggling to think of something for dinner.  I had planned out our meals because of Whole30, but sometimes things don’t happen like you plan them.  So here I was standing in my kitchen at 7:45 in the morning knowing that I needed to leave in 5 minutes to get to work on time (yes it takes me less than 10 minutes to get to work – it’s amazing!), I kept thinking that I desperately needed to cook the chicken that was thawed before it went bad.  I looked around and realized I didn’t have much to work with.

I finally just threw some ingredients into the crockpot, set it to low and left for the day.  I kept my fingers crossed all day that it would turn out good and not be wasted like my first attempt at fried chicken was.  That was a bad, bad dinner.

Not only did my Italian Chicken turn out – it was probably one of the best meals I cooked on Whole30.  J gave me his seal of approval with an empty plate.  So that must mean it was good.

whole30 recipe, crockpot recipe, whole30 approved, chicken recipe, clean eating

Here’s what you need for this whole30 recipe – crockpot Italian Chicken:

4 chicken breasts, skinned and boneless
2 cups of chicken broth
1/2 white onion cut into chunks
1 cup organic baby carrots
2 Tbsp. Oregano
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
2 tsp. garlic powder

Put the onion and carrots on the bottom of your slow cooker.  Season both sides of the chicken with the salt, pepper, onion powder, garlic powder, and Oregano.  Pour Chicken broth on top until the chicken breasts are covered with the liquid.  Cook on low for 7-8 hours or until chicken is cooked through.

You could serve this with some cauliflower rice or zoodles or eat all by itself.

Enjoy!

Homemade Salsa {Whole30 Approved}

I love salsa.  The chunky kind that’s really juicy and not too spicy.  I love it with chips, but on Whole30 that’s a no-no.  So I’ve found other ways to get my salsa fix.  Carrots are great and even on top of a potato is another good way, but I have a new favorite way to eat salsa.  … on top of tilapia.  It’s sooo good.

It all started on a day I ran home to make lunch during my break from work.  I had less than an hour and was pretty hungry.  I started the tilapia in the oven, but knew that was not going to be enough.  I scoured the kitchen and found some veggies laying out.  Boom!  The idea hit me.  Salsa.  I wasn’t sure how it was going to turn out.  I kind of thought that it would end up being so bad that I would have to throw it all away and then I’d be starving by the time I went back to work.

I was so wrong.

The homemade salsa was perfect on the tilapia.  Plus it being Whole30 compliant was the icing on the non-existent cake.

homemade salsa, whole30

Homemade Salsa:

1 tomato
1 red onion
1/2 white onion
cilantro
lime juice
yellow bell pepper
orange bell pepper

dice the tomato, red onion, white onion, cilantro, and bell peppers until they are very finely chopped pieces.  Mix in the lime juice.  Let sit in the refrigerator for about 30 minutes to allow the juices to mingle.

Place on top of your tilapia, potato, carrot sticks, or whatever else you can think of.

What’s one of your favorite ways to eat salsa?

Avocado-Lime Salad Dressing, A Whole30 Recipe

So I’m a honey mustard and thousand island kinda girl when it comes to my salad.  I always say I could eat a big salad every single day and be perfectly happy.  And that’s the truth as long as I got one of my favorite dressings on hand.  Of course those dressings are not Whole30 approved and are so not healthy for my body.  So I nixed them.  They had to go.

I cannot eat a salad without any type of dressing on it.  Gross!  The thought of it just kind of sickens me a bit.  I need some more flavor on it.  Sure I can add tomatoes, red onions, peppers, chicken and so much more, but I need a little extra umph to get me through.  I went looking on Pinterest (the source of everything!) to find something that sounded good and would be Whole30 approved.

I found an avocado-cilantro one that sounded pretty good, but it had added honey in the recipe.  Well that was not going to work for me, so I switched some stuff around and made my own.

avocado salad dressing, whole30 approved salad dressing, whole30 recipe

Avocado-Lime Salad Dressing, Whole30 recipe

Ingredients:

1 ripe avocado
2 Tbsp. of lime juice
the juice of 1 orange
1 Tbsp. cilantro
1/3 cup of extra virgin olive oil
salt and pepper to taste
water (for consistency)

Add all of the ingredients into a blender.  Blend until smooth.  Add water until the consistency you like is reached.  I like my dressing a little thicker (hence my love of honey mustard and thousand island dressings) so I didn’t add very much.  It’s probably not as sweet as the original since we left out the honey, which I’m okay with.  It’s still very tasty and the perfect topping to my salads.

whole30, avocado lime salad dressing recipe

Any leftover dressing can be stored in an airtight container in the fridge for up to 3 days.

This Whole30 just got so much easier! Boom!