Honey Garlic Pork Tenderloin

This was delicious!!  We are still without an oven but made this in the air fryer!!!  Great meal!!!

 Ingredients:

1 pork tenderloin (1.5 - 2lbs)

2T honey

2T soy sauce

2 cloves garlic, minced

1t dijon mustard

1T olive oil

2 medium sweet potatoes

1lb fresh green beans

salt and pepper

Preheat oven to 400

Whisk together honey, soy sauce, garlilc, dijon, and olive oil.

Brush over the pork and place on a sheet pan.

Cube sweet potatoes, toss with olive oil, salt, pepper, and spread around the pork.

Roast for 30 minutes until the pork reaches 145.

During the last 15 min , add green beans tossed with olive oil, garlic, salt and pepper to the pan.

Let the pork rest 5-10 minutes before slicing

Chicken Caprese

This was DELICIOUS!!!!  Trying to find new recipes with chicken for the "perimenopause protein" :)  The whole crew loved it so new in the rotation!!

Ingredients:

4 chicken breasts

fresh mozzarella

tomatoes

fresh basil

balsamic glaze

baby potatoes

olive oil

Grill chicken until cooked through.

Top with mozzarella during the last 2 minutes.

Add sliced tomatoes and basil.  Drizzle with balsamic glaze.

Roast babe potatoes at 425 for 35 minutes with olive oil, garlic, salt and pepper.

Ground Meat Rolls with Yogurt Dipping Sauce

Was looking for a new camp recipe and this was AMAZING!!!  Unfortunately our campsite didn't have a fire ring SO we had to make this in a pan BUT it is supposed to be made on kabob sticks over open flame!!  Can't wait to try that next time!!  This was super yummy with the dipping sauce too!!!

Ingredients:

1lb ground meat

1/2 onion, diced

3 garlic cloves

2T Paprika

1/3 cup chipped parsley

1T oregano

1/2T salt

1/2t pepper

Shredded cheese

Tortillas (3 per lb of meat)

Dipping Sauce:

1/2 cup Greek yogurt

1T mayo

2 garlic cloves

1/3 cup chopped parsley

1/2 lemon juice

salt and pepper

In a bowl, combine the ground meat, onion, garlic, paprika, parsley, oregano, salt and pepper

Prepare the jogurt diping sauce by mixing together the Greek yogurt, mayo, garlic, parsley, lemon juice, salt and pepper.

Take tortilla - fill it with prepared ground meat mixture.

Top the mixture with shredded cheese

Roast on campfire or pan - serve the rolls with the dipping sauce!!

Breakfast Crunchwraps

Always looking for a protein bfast that's yummy, quick, and can be made ahead of time so boys can just reheat and eat!!  This was great -- it's nice too because most of the ingredients you have on hand most of the time.  Enjoy!!!

Serves 10

Ingredients:

1lb bacon, chopped

12 large eggs, scrambled

1/2 cup cottage cheese

2T butter

1 cup Mexican blend cheese

1 cup queso cheese

10 flour tortillas

2 cups hashbrowns, cooked until crispy

Salt and pepper

In a large skillet over medium heat, cook the chopped bacon until crispy.  Remove with a slotted spoon and drain on paper towels. Reserve 1-2T of bacon fat in the pan.

In the same skillet with the reserved bacon fat, melt butter over medium-low heat. Blend cottage cheese into the beathen eggs until well combined. Add egg mixture to the skillet and scramble until just set but still creamy. Season with salt and pepper.

Cook hashbrowns until golden and crispy. Set aside.

Lay one tortilla flat on celan surface. In the center, layer:

2-3T scrambled eggs

1-2T crispy bacon

1T queso

Sprinkle shredded cheese

2-3T crispy hash browns

Fold the edges of the tortilla up and over the filling, working in a circle to create pleats and seal the wrap completely.

Heat a skillet over medium heat and lightly grease with oil or cooking spray.  Place the crunchwrap seam-side down and cook for 2-3 minutes per side, or until golden brown and crispy.

Tzatziki Chickpea Salad

Ingredients

1 cup Greek yogurt
1 garlic clove, grated
2 tablespoons olive oil, plus more for serving
2 teaspoons honey
1 lemon, halved (or more, if desired, for seasoning)
Salt and pepper
1 pound Persian cucumbers, halved lengthwise and cut into 1/2-inch pieces
2 (15-ounce) cans chickpeas, drained
Big handful dill, chopped
Big handful mint leaves, chopped
2 scallions, thinly sliced

To a large bowl, add the yogurt, garlic, olive oil, honey and the juice of 1/2 lemon; whisk to combine. If it seems too thick, loosen it up with a splash of water or more lemon juice. Season well with salt and pepper.

To the yogurt, add the cucumbers, chickpeas, dill, mint and scallions, and squeeze the remaining 1/2 lemon over the mixture. Toss to coat. Taste and season well with salt and pepper.

To serve, drizzle with additional olive oil.

Nutrition
Amount per serving
Calories: 460
Total Fat: 17g
Saturated Fat: 4g
Sodium: 1027mg
Total Carbohydrate: 61g
Dietary Fiber: 15g
Sugars: 16g
Protein: 22g

Blended Brownie Oats

Makes 4 servings

Ingredients:

2 cups rolled oats

4T chia seeds

6T unsweetened cocoa powder

2 scoops chocolate protein powder

1 1/2 - 2 1/2 cup milk

1 cup Greek yogurt

6T maple syrup

4T almond butter

2t vanilla extract

pinch of sea salt

4T mini chocolate chips

Add oats, chia seeds, cocoa powder, protein powder, milk, yogurt, maple syrup, nut butter, vanilla, and salt to a blender.

Blend until smooth and creamy -- portion out into jars

Stir in chocolate chips

Refrigerate overnight 

Strawberry Cheesecake Smoothie

I'm always in search of easy options for quick and filling bfasts OR a 2nd dinner/snack option for B after swim pracitce -- this is IT!!!  So yummy and quick to make!!  I sometimes throw some spinach in there too for good measure :)

Ingredients:

1 cup frozen strawberries

1 scoop vanilla protein powder

1/4c cottage cheese

1/4 c greek yogurt

3/4c almond milk

1T peanut butter

1T honey

3-4 cubes of ice

Pasta Salad - Evan friendly

 

🛒 Ingredients

• 1 lb rotini or penne

• 2 cups shredded rotisserie chicken

• ½ cup shredded mild cheddar

• ½ cup mozzarella cubes

• 4 slices cooked bacon (optional but very motivating 😄)

• ½ cup finely shredded carrots (small so he doesn’t notice much)

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🥣 Light Creamy Dressing (Still Athlete-Friendly)

Whisk together:

• ½ cup plain Greek yogurt

• 2 tbsp olive oil

• 1–2 tbsp ranch seasoning

• ½ tsp salt

• Splash of milk to thin

This keeps protein higher than mayo but still tastes like ranch.

Immune Boosting Bone Broth

State basketball this weekend and poor Evan has been down and out since Saturday, SO tried a bone broth to boost his immune before the weekend!!!

Ingredients:

• 2–3 lbs chicken bones
  (rotisserie carcass works great)

• 1 onion (quartered)

• 3 carrots (rough chopped)

• 3 celery stalks

• 3–4 garlic cloves (smash them)

• 1–2 tbsp apple cider vinegar

• 1 tsp salt (add more later)

• 1 tsp whole peppercorns

• Optional: fresh ginger (great for cough)

• Optional: turmeric (anti-inflammatory)

• Optional: parsley

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🥣 How To Make It (Stovetop)

1. Put everything in a large pot.

2. Cover with water (about 2 inches above bones).

3. Add apple cider vinegar.

4. Let sit 20–30 minutes before turning heat on.

5. Bring to a gentle boil.

6. Reduce to LOW simmer.

7. Simmer 4–8 hours (longer = richer).

8. Skim foam off top occasionally.

9. Strain and store.

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⏲ If You Have a Slow Cooker

• Low for 12–24 hours.

• Same ingredients.

• Even better extraction.

Grilled Chicken Sandwich

 Needed a healthy and filling dinner to fuel B after his swim meet this weekend, so this was it!!  He paired it with edamane and some french fries - we did a side salad!!  It was DELICIOUS!!!  New family fav!!

Serves 4

Ingredients:

2 large chicken breasts (or 4 thin cutlets)

2T olive oil

1t garlic powder

1t paprika

1t italian dressing

1/2t salt

1/2t pepper

For sandwiches:

4 buns (ciabatta works great!)

Lettuce

Tomato slices

Cheese (cheddar, provolone, swiss)

Mayo, Mustard, or Aioli

Prep the chicken - slide in half horizontally to make thinner pieces.

Drizzle olive oil over chicken - then season with garlic powder, paprika, italian seasoning, Salt, pepper.  Let sit 10-20 minutes 

Heat grill to medium-high heat.  Cook chicken 4-6 minutes per side. Internal temp should be 165.

Add cheese last minute - close lid to melt.

Lightly toast buns on grill for 1-2 minutes

Assemble - layer:

Bun

Sauce

Chicken

Lettuce

Tomato

Cheese

Top Bun

(We added avocado, bacon, and even some pesto!)

Honey Chipotle Chicken Bowls

 

Ingredients:

Honey Chipotle Chicken

• 1¼ lbs boneless skinless chicken breast (or thighs)

• 1½ tbsp olive oil

• 1½ tbsp honey

• 1 tbsp chipotle peppers in adobo, finely chopped
  (or 1½ tsp chipotle powder for mild spice)

• 1 tsp smoked paprika

• ¾ tsp garlic powder

• ½ tsp cumin

• ¾ tsp salt

• ¼ tsp black pepper

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Cilantro Lime Rice

• 1½ cups dry white or jasmine rice (makes ~4½ cups cooked)

• 2 tbsp chopped cilantro

• 1–1½ limes, juiced

• Salt to taste

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Bowl Add-Ins

• 1 cup black beans, rinsed & drained

• 1 cup corn (canned or frozen/thawed)

• 1½ avocados, diced
  (pack separately for lunch)

• ½ cup pickled red onions

• Lime wedges (optional)

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 Instructions

1. Cook the Rice

• Cook rice according to package directions.

• While warm, stir in lime juice, cilantro, and a pinch of salt.

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2. Cook the Chicken

1. Cut chicken into bite-size pieces.

2. Toss with olive oil, honey, chipotle, spices, salt & pepper.

3. Cook in a large skillet over medium-high heat for 6–8 minutes, stirring, until fully cooked and lightly caramelized.

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3. Quick Pickled Red Onions (Optional but 🔥)

• Thinly slice 1 small red onion.

• Cover with:

  • ½ cup vinegar

  • ½ cup water

  • 1 tsp sugar

  • ½ tsp salt

• Let sit 20–30 minutes.

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Assemble Bowls

Each bowl:

• ~1 cup rice

• ~5 oz chicken

• Beans + corn split evenly

• Avocado added fresh (or in small container for lunch)

• Pickled onions + lime wedge on top

Biscuit & Gravy Breakfast Bowls

Needed some more filling and nutritionist meals for bfast for the boys and this was it!!!  There wasn't enough gravy for Evan - HA! - but B was a huge fan!!  This is great to prep and just reheat all week!!  B had it every day for bfast :)

Ingredients

• 16 oz breakfast turkey sausage
• 5 jumbo biscuits I used Grands Southern Homestyle Biscuits
• 1 ¼ tablespoons butter
• 2 ½ tablespoons all-purpose flour
• 1 ¼ cups fat-free Fairlife milk
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 ¼ cups liquid egg whites
• 2 large eggs

Instructions

• Preheat the oven to 350°F. Arrange 5 oven-safe containers on a baking sheet and lightly spray with cooking spray.
• Cut each biscuit into quarters. Place the pieces from one full biscuit into each container.
• Heat a large skillet over medium-high heat. Cook the turkey sausage until fully cooked and no longer pink. Drain excess grease, remove from the pan, and set aside.
• Using the same skillet (do not wipe it out), melt the butter over medium heat. Whisk in the flour — the mixture will be thick and clumpy at first.
• Slowly whisk in the milk, about 2 tablespoons at a time, until smooth. Continue cooking and whisking until the gravy thickens.
• Remove from heat and stir in the salt, pepper, garlic powder, and cooked sausage.
• In a mixing bowl, whisk together the egg whites, whole eggs, and a pinch of salt and pepper.
• Evenly pour the egg mixture over the biscuits in each container. Spoon the sausage gravy evenly over the top.
• Bake for 30 minutes, or until the eggs are fully set and the biscuits are golden brown.
• Let cool before covering and refrigerating. Reheat in the microwave for 2–3 minutes.

Sheet Pan Teriyaki Beef & Veggies

 

What you need:

• Thinly sliced steak (flank, skirt or sirloin)

• Bell peppers (sliced)

• Broccoli florets

• Olive oil

• Salt + pepper

• Teriyaki sauce

• Cooked rice (for serving)

How to make it:

1. Preheat oven to 425°F

2. Add steak + peppers + broccoli to a sheet pan

3. Drizzle with olive oil + season lightly with salt + pepper

4. Roast 15–18 minutes

5. Add teriyaki sauce → toss → roast 3–5 more minutes

6. Serve over rice

⏱ 25 minutes
💡 Swap: pork tenderloin, chicken thighs, or tofu
📦 Note: frozen broccoli works too!

1 Rotisserie Chicken, 6 Meals!!

My favorite meal hack when life is SPORTS - DRIVING - SPORTS - DRIVING!!  Insert $4.99 Costco rotisserie chicken!!  I took 1 bird and stretched into 6 dinners/lunches this week!!!  WOOT WOOT!!!

Meals I made:

Chicken Quesidillas

Mini Chicken Pot Pies

Greek Chicken Salad

Chicken Tortilla Soup

BBQ Chicken Sliders

Chicken Casear Salad

Greek Chicken Salad

Using a rotisserie chicken all week and this was a great and quick idea for lunch!!!

Ingredients

• 2 cups rotisserie chicken (shredded or chopped)

• 1 heaping cup cherry tomatoes (halved)

• 1 cucumber (diced)

• ½ red onion (thinly sliced)

• 1 bell pepper (diced — optional)

• ½ cup Kalamata olives (pitted + halved)

• ½ cup feta (crumbled)

• 2–3 cups romaine or spring mix (chopped)

• Fresh dill or parsley (optional but so good!)

• Optional add-ins: chickpeas, artichokes, quinoa, or pita chips

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Dressing

Whisk together:

• ¼ cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp dried oregano (or Greek seasoning)

• 1 garlic clove, minced (or ½ tsp garlic powder)

• Squeeze of lemon

• Salt + pepper to taste

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Instructions

1. Add greens to a large bowl.

2. Top with chicken, veggies, olives, and feta.

3. Toss with dressing right before serving.

4. Taste + add lemon, salt, or extra feta if needed.

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Serving ideas

• stuff into pita pockets

• serve over quinoa

• wrap in a tortilla

• eat as a bowl with pita chips 🤤

BBQ Chicken Sliders

 This is super easy for busy week night AND it works great for leftovers the next day for school lunch!!  WIN WIN!!

Ingredients:

2c rotisserie chicken

Hawaiian Breads

BBQ sauce

Red onion, chopped in slices

Sandwich cheese

2T butter

Onion powder

garlic powder

Shred rotisserie chicken - mix with BBQ sauce

Cut Hawaiian bread in half - place the rolls on a baking sheet.  Top with chicken, red onion, cheese slices.

Then melt butter and mix in onion and garlic powder.  Brush on top of the Hawaiian bread.

Cover with foil - bake in 350 degree oven for 15 minutes.  Then uncover and bake for 5 more minutes.

Serve with pickles, salad, chips -- yummy!!

Lunch size Chicken Pot Pie

This was such an easy and yummy lunch idea for B man!!  I made this up for dinner the night before and then just threw leftovers in the air fryer and packed for B's lunch - worked great!!  Super yummy!!

Ingredients: 

Rotisserie chicken (shredded)
Frozen mixed veggies
1 can cream of chicken soup
Puff pastry sheets (thawed)
Salt + pepper (optional)

Mix filling: Stir together shredded chicken, frozen mixed veggies, and cream of chicken soup. Add salt + pepper if you want.

Prep pastry: Cut puff pastry sheets into squares and press into a sprayed muffin tin

Fill: Spoon the chicken mixture into each pastry cup

Bake: 375°F for ~18 minutes (until golden + bubbly)

Serve or freeze: Let cool, then freeze in airtight container for easy lunches!

Chicken Quesadillas

Easy and yummy lunch idea!!  Made these up the night before and then just throw in air fryer in morning and back in the lunch box!!  Super yummy and filling!!

Ingredients:

Tortillas

Rotisserie Chicken

Black Beans

Shredded cheese

Salsa

Sour Cream

On a baking sheet - place tortilla, layer with rotisserie chicken, shredded cheese, black beans.  Then top with another tortilla.  Brush with butter to make crispy.

Bake in 350 degree for 8-10 minutes.

Serve with salsa and sour cream

Festive Boursin Dip

 Needed a festive and yummy app for book club tonight and this was it!!!  SO easy and SO delicious!!!

Ingredients:

Boursin Cheese

Crumbled Bacon

Chopped parsley

Pomegrante Seeds

Chopped Walnuts

Honey Honey

Served with french bread and/or crackers

Festive & Yummy Flatbreads

Caramelized Pear Gorgonzola Flatbread

Smoked Salmon Flatbread

Brie and Apple Flatbread

Broccoli and Garlic Flatbread

Cranberry Flatbread and Goat Cheese

Fig, Pear, Walnut Flatbread

Roasted Grape and Brie Pizza

Skinny Roasted Veggie and Ricotta Cheese