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Tag Archives: Healthy Eating

Guilty Free Burgers 

Man, I am still astounded on how fast the year 2016 just came and went like in a flash, I mean not exactly but you know what I am saying. Now here we are in a brand new year with a fresh start filled with new goals and ambition for 2017. What are some of your goals for this year? I will share some of the goals that I have: 1. living a healthier lifestyle. 2. become a better blogger (Plans & Goals for 2017) 3. Same as number one.

So with that being said lol, I can’t believe I’m saying this, but I am going to attempt a challenge by eating healthy for 30 days. Would you be interested in joining me? If you said yes, then I have created, an event for the challenge and the details will be towards the bottom of my blog. I believe that it will be a fun and exciting experience.

To begin this hurdle before the actual date, I decided to make these juicy and flavorful turkey burgers. When you’re trying to live a healthy lifestyle, burgers might be out of the picture. However, subbing lean ground turkey in for traditional meat slashes that mega-calorie tally and delivers a significant portion of satisfying protein. This grilled turkey burger recipe calls for fresh ingredients like diced parsley, onions, and garlic. These grilled turkey burgers are packed with nutrients and offer that rich, meaty flavor you crave without increasing your cholesterol levels.

These burgers are paired with a beautiful cucumber salad. Bright, refreshing cucumbers and tomatoes are dressed with chives and covered with a dash of lime juice.

Grilled Turkey Burgers with Cucumber Salad

Ingredients

Turkey burgers

1 lb lean ground turkey
1 large egg, beaten
1/2 C plain whole wheat bread crumbs or whole wheat panko
1/3 C grated or finely chopped onions
1/3 C finely chopped parsley
1 clove garlic, minced
1/2 tsp kosher or sea salt
1/2 tsp black pepper
1 Tbsp extra-virgin olive oil
2 tsp canola oil or cooking spray to lightly coat the pan or grill

Cucumber salad

1 cucumber, diced small
1/2 C chopped chives or green onions
1 medium-sized ripe tomato, finely diced
2 Tbsp freshly squeezed lime or lemon juice
1/4 tsp kosher or sea salt

Directions

1. Combine all ingredients in a large bowl, except for the olive oil.
Next, work with the meat mixture using your hands and shape the mixture into patties for the turkey burgers. Form into four to five patties. Pour a few drops of oil onto each patty on both sides with olive oil, using fingers to coat.

2. Lightly grease your grill or grill pan with oil. Turn your grill on to medium-high heat or place a lightly-oiled skillet or grill pan on the stovetop over medium-high heat. Place patties on the grill or skillet and cover (cover if using the grill) and grill for five to six minutes on each side, until cooked through.

3. Meanwhile, combine all ingredients for cucumber salad. Serve room temperature or chill until serving.

Source skinnyms

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Chilly and Cloudy night = delicious soup

My family and I are huge soup eaters. We particularly enjoy it on the days when it gets really chilly and cloudy. On Wednesday we had another overcast and cold evening, a perfect night for a soup supper.

I made this warm, savory, and hearty Crock Pot Chicken and Wild Rice Soup. It’s a healthy, fast and easy crock pot recipe for those hectic nights and cold, cloudy days. Simply add the ingredients into the crock pot and then you can continue on with your day.

I’ve included some of my favorite soups and chili recipes towards the bottom that I have made this year.

Crock Pot Chicken and Wild Rice Soup

Ingredients

1lb chicken breasts
1/2 small onion, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1/4 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
One large or two small bay leaves
2 Tbsp butter
6 C chicken broth
3/4 cup wild brown rice blend

Directions

1. Place the chicken into the bottom of your 6-quart crock pot and put the rest of the ingredients on top. Then cover and cook on LOW for six-eight hours or until the chicken and rice is cooked through. The chicken will cook in the broth and add more taste to the soup.

2. About forty-five minutes or so before serving, shred the chicken then stir back into soup. Cover and continue cooking until you’re ready to eat.  Serve warm with crackers. Enjoy! 

Source Iowa girl eats

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My favorite soups and chili

Skinny Butternut Squash soup

Creamy Broccoli Cheese Soup

Crockpot Buffalo Chicken Soup

Not all non-spicy soups are tasteless

A Texans Favorite

Not Just For Cowboys

A southern girl & food blogger

As many of you know, I live in the vast and exciting city of Houston located in the heart of Texas. There are numerous of things I like and don’t like about life in the city. I love it that there are a lot of fun things to do here, so many that I can’t share all with you today because it would take forever. However, I will tell you my three most favorite attractions, they are watching the Houston Astros baseball team, checking out the variety of museums and shopping at The Galleria Mall.

What I dislike most about living in H-town is the crazy weather, especially when wintertime arrives, close to the Christmas season, because it never snows here. If we are fortunate, maybe every ten years! Although it can get chilly here, it only stays around for a few days and then it will get hot. If you ever have lived in Houston, then you understand what I’m talking about.

Now on to the recipe

Last Thursday I made Butternut Squash Alfredo Pasta, and I still had a quite bit of butternut squash cubes leftover. So on Sunday afternoon since it was a chilly, rainy and lazy day I decided to get creative in using the remaining of the squash and made my own recipe. The butternut squash is roasted in a garlic butter and honey glaze. It was delish! This recipe would make a great side dish to go along with your family’s weeknight dinner.

Garlic Butter Honey Roasted Butternut Squash

INGREDIENTS:

1 lb butternut squash, peeled and roughly cubed and or you can purchase the cubes in packages at a grocery store
2 Tbsps melted butter, salted or unsalted
3 dashes ground black pepper if desired
2 tsp finely chopped parsley leaves
2 Tbsps honey

Directions

Preheat the oven to 400°F. Line a 9×13 baking dish with foil or parchment paper. Set aside

Combine the butternut squash cubes, the melted butter, black pepper, parsley, and honey in a big bowl, then spread out the squash in a single even layer onto the previously prepared baking sheet. Roast for 30-45 minutes, or until the squash is fork-tender and lightly browned. Serve with chicken or pork chops.

Created By: Courtney Kennedy

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The Magic of Roasting a veggie

Here is the recipe that I mentioned on Tuesday, in my blog post cider dijon pork chops. And as some of you already know this dish did not make it to the table for Monday night’s supper. Lol, because I the silly food blogger forgot to not only write down the main ingredient (One bunch of carrots) on the shopping list, but I too completely forgot to purchase it. Ha, I even was mentally thinking to myself “Ok Courtney don’t forget to grab the carrots.” And I still neglected to get them. Oh well 🙂 I still managed to cook this dish after purchasing one bunch of carrots. Haha! 

This garlic parmesan roasted carrots is seriously the easiest and most delicious side dish ever! Here’s the magical part: the carrots are baked in garlic, butter, and Parmesan cheese. Yum, yum! 😀

Garlic Parmesan Roasted Carrots Recipe

Ingredients:

12 oz carrots, skin peeled
2 Tbsp salted butter, melted 
2 cloves garlic, minced
3 Tbsps grated Parmesan cheese
3 dashes ground black pepper if desired
1 tsp chopped parsley

Directions:

Preheat the oven to 400F. Line, a 9×13 baking dish with foil and or parchment paper and lightly grease it with non-sticking cooking spray. Set aside.

In a small saucepan, melt the butter and combine the garlic saute the garlic over medium heat until it becomes fragrant. Next, remove from heat and coat the carrots well with the garlic butter mixture. Arrange the carrots on the previously prepared baking sheet lined with parchment paper or foil. Drizzle the extra butter garlic mixture on top of the carrots. Roast for fifteen minutes, then coat the carrots with the Parmesan cheese. Roast for another ten minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.

Source Rasa Malaysia

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Sweet & Savory Salmon

This week I’m spending time with my Grandma. Lol, whenever we get together we always have a great time! We are like two peas in a pod. Haha! 😀 One of the things that I like to do during my visit is I enjoy cooking for her. Tonight I prepared for her this incredible Honey Dijon Salmon. This recipe is sweet, savory, and is an excellent treat for you and your family’s weeknight dinner.

Honey Dijon Salmon

Ingredients

4 Salmon Fillets, four to six ounces each
3 Tbsp Honey
3 Tbsp Fresh-Squeezed Lemon Juice (about 1/2 of a large lemon
2 Tbsp Dijon Mustard
1 Clove Garlic, minced
1 tsp Dried Parsley
1/8 tsp Salt
1/2 tsp Pepper

Directions

Preheat oven to 400 degrees. Line a baking dish with foil and spray it with non-stick cooking spray. Place the Salmon into the baking dish.
Combine honey, lemon juice, mustard, garlic, parsley and salt and pepper and stir together in a small bowl. Pour sauce over salmon, being sure to brush the sauce to coat the fish evenly. Bake for twelve to fifteen minutes, or until salmon is cooked through.

Source Frugality Gal

Coming up later this week

Cheeseburger Macaroni 

Chicken Stuffed Parmesan

Peanut Butter Cup Crack Brownies

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Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

Forget the cake and eat carrots

Why have a cookie for dessert when you can eat this mustard glazed carrots as a healthier choice. Lol, I’m joking I love cookies and other sweets too! 🙂 But, honestly and seriously for those of you who are like me and attempting to eat healthier, you can think of this recipe as having dinner for dessert lol. As it’s not only delicious, but it too has an excellent sweet taste. Thanks to the brown sugar lol.

This Mustard Glazed Carrots would also make a fantastic side dish for your Thanksgiving dinner.
Mustard Glazed Carrots

Ingredients

2 lbs Carrots, rinsed, peeled and cut into 1/4 inch slanting slices

1/2 C water

3 Tbsp butter

3 Tbsp Dijon Mustard

2 Tbsp brown sugar

parsley, chopped
Directions

Combine carrots and water in a three-quart pot. Bring to a boil over high heat. Cover, reduce heat to medium and cook until crisp-tender. (about ten minutes) Drain. Combine the butter, mustard, and sugar. Cook, constantly stirring, until the carrots is covered approximately one to two minutes. Garnish with parsley.
Source Food.com

 

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Parmesan Roasted Cauliflower

My effort to eating more vegetables is slowly improving, thanks to the magic of roasting veggies lol. I had fun roasting and eating cauliflower for the second time, and I’m happy to say that it’s my new favorite vegetable. Lol, I have to admit though that the parmesan cheese is like the cherry on top and made it even more delicious.
What are/is your favorite veggie(s) to roast?

Parmesan Roasted Cauliflower

Ingredients

One head cauliflower cut into florets
1 medium onion, sliced
3/4 tsp. thyme, dried
4 garlic cloves, minced
3 Tbsp. Olive oil and or coconut oil
1/4 tsp. salt
1/4 tsp. black pepper
½ cup grated Parmesan

Have fun! 😀

Directions

Preheat oven to 425°. Line a baking sheet with foil and lightly grease it with non-stick cooking spray.

Stir cauliflower florets in the previously prepared baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, occasionally tossing, until almost tender, thirty five-forty minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, ten–twevle minutes longer.

Source Bon Appetit

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Eat fancy without breaking your budget

I want to start off by saying I’m truly grateful and honored to be a food blogger, not just because of the popularity or the exposure it gets, but also because it has given me the opportunities to try new foods. For example, when I began blogging I didn’t like salmon at all, and now eleven posts later salmon recipes are my favorite. Then this past weekend my family and I went to a Mexican and seafood restaurant called Tampico Seafood to celebrate my Grandparent’s 60th wedding anniversary. We ordered red snapper and fried shrimp. And oh my goodness let me just say that they were tasty.

Forget going to a fancy seafood/steakhouse, try this delicious recipe!

Side dish Cauli-tots

Honey Glazed Salmon with Citrus-Avocado Salsa

Ingredients

Salmon

4 (6 oz) skinless salmon fillets, rinsed and pat dry
8 tsp honey, divided
8 tsp flour, divided
2 Tbsp olive oil
salt and freshly ground black pepper

Salsa

1 large Hass avocado, peeled, cored and diced1/3 cup chopped red onion 1 tsp orange zest
2 small oranges, peeled, sectioned and diced
*1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic, minced
3 Tbsp cilantro, chopped
salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees.

Working with two salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with one tsp honey and rub over salmon to evenly cover, then sprinkle tops with one tsp flour and spread to cover. Heat a large skillet over medium-high heat. Add one Tbsp olive oil, once oil is hot add two salmon fillets to pan and cook until bottom is golden brown, about two minutes. While they cook, sprinkle tops of fillets in the pan with salt and pepper then drizzle and spread the top with one tsp honey and one tsp flour.

Carefully rotate salmon and cook until bottom is golden, about two minutes longer. Repeat process with remaining two fillets. Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated until cooked through, about seven-ten minutes longer (cook time will vary depending on a thickness of salmon). Serve warm with citrus avocado salsa.

For the salsa: Combine all ingredients in a medium bowl and gently stir, while seasoning with salt and pepper to taste.*This can be made without the oranges, just omit the oranges and orange zest and use two avocados and up lime zest to two tsp.

Source  Cooking Classy


Coming up this week

Crispy Parmesan Garlic Chicken with Zucchini

Slow Cooker Tamale Pie

Baked Pork Chops and Apples with Brown Sugar Glaze and Garlic Parmesan Broccoli and Potatoes

No bake energy bites

I want to share with you a recipe that I don’t usually prepare. But, I do plan on making this real soon 🙂 My sister will occasionally make these very yummy, filling and incredibly addicting energy bites. These guys will make the perfect snack before and after workouts, games, road trips and just pretty much any time of day munchie. The recipe is super easy to make, made with wholesome ingredients, and they taste like no bake cookies!

No bake energy bites

INGREDIENTS

1 C. (dry) oatmeal
2/3 C. toasted coconut flakes
1/2 C. peanut butter
1/2 C. ground flax seed
1/2 C. semisweet chocolate chips (or vegan chocolate chips)
1/3 C. honey or agave nectar
1 Tbsp. Chia seeds (optional)
1 tsp. vanilla extract

DIRECTIONS

1. Combine all ingredients together in a medium mixing dish until blended well. (Or if you get tired of using a spoon, just use your hands. My sister does!) Next, cover and place in the fridge, let it chill in there for half an hour.* Remove the bowl from the refrigerator.

2. Then form the mixture into balls of any size you would like. Enjoy! Eat as many as you want. I will eat about three lol. Store any remaining leftovers in an airtight container and keep refrigerated for up to 1 week. Makes about twenty to twenty-five.

Note: If you are allergic to peanuts, feel free to replace them with any other varieties of nut butter, like almond butter, sunflower seed butter, cashew butter.

Recipe adapted from Gimme Some Oven