Stuffed Chicken and Rice Bell Peppers



  • 4 large red bell peppers
  • 1 lb ground chicken breast
  • 2 cups cooked brown rice
  • 1 onion, chopped
  • 1 can petite diced tomatoes, drained
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • 1 Tbsp olive oil
  • 1.2 cup cheddar cheese, shredded
  • salt, pepper to taste


  1. Preheat oven to 375 degrees F.
  2. Wash bell peppers, cut off the top and and clean out the insides. Set in a baking dish.
  3. Heat oil in large skillet. Add onion and saute for 5 minutes.
  4. Add the ground chicken in the same skillet and brown.
  5. Add tomatoes, dried spices, salt and pepper. Mix well and cook for additional 5 minutes.
  6. Add cookd rice and 1/4 cup cheese to chicken mixture and blend together.
  7. Stuff the mixture into each bell pepper – pack tightly.  Top each with remaining cheese.
  8. Bake the peppers for 30 minutes. Enjoy!


Buffalo Chicken Meatloaf



  • 1 lb ground chicken breast
  • 2 egg whites, lightly scrambled
  • 2/3 cup oats
  • 1/2 cup milk
  • 2 1/2 Tbsp buffalo wing sauce
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup shredded carrots
  • 1 tsp salt
  • 1/2 cup reduced fat blue cheese


  1. 1. Preheat oven to 350 degrees and spray loaf pan with Pam.
  2.  Mix oats and milk in bowl and let sit for 3 min.
  3. Stir in buffalo sauce until well mixed, then add chicken, egg whites, onion, celery, carrots and salt. Mix well. Add in blue cheese and mix.
  4. Pour mixture into loaf pan and spread evenly. Bake for 30-45 min or until chicken is cooked through.

*As you can see from the picture, I would make a terrible surgeon, as I can’t even get a slice of meatloaf out of a pan in one piece, HA! Maybe you will have better luck. Enjoy!



Cabbage Roll “Unrolled”



  • 2 pounds ground turkey (I use 99% lean)
  • 1/2 head of cabbage, chopped
  • 2 cups cooked brown rice
  • 1 onion, chopped
  • 6 cloves of garlic, minced
  • 1 can diced tomatoes
  • Fresh basil
  • Fresh parsley
  • 2 Tbsp olive oil
  • Optional: salt, pepper, shredded cheddar cheese


  1. In a large pot, heat olive oil and garlic.
  2. Add ground turkey, onion, parsley and basil and cook through. Salt and pepper added to taste.
  3. Turn the heat on low and add cabbage, tomatoes and cooked rice. Cover and let sit for 5-10 minutes, stirring often.
  4. Top with salt, pepper and some shredded cheddar to taste!

Garlic Parmesan Chicken


  • 2 chicken breasts
  • ½ cup Greek yogurt
  • ½ cup Parmesan cheese
  • 1 tsp garlic powder
  • Italian breadcrumbs
  • Salt, Pepper as needed


  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, mix Greek Yogurt, Parmesan cheese and garlic powder.
  3. Rinse the chicken breasts and place them in a baking dish. Spread the yogurt mixture over the top of the chicken breasts and top with a little salt and pepper as desired. Place chicken in the oven and bake for 15-20 minutes.
  4. Remove chicken from oven and sprinkle breadcrumbs on top of the chicken. Place back in the oven and bake for another 20 minutes, until chicken is cooked through.


Salsa Verde Chicken Enchiladas



  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 2 cans salsa verde
  • ½ cup light sour cream
  • ¼ cup fresh chopped cilantro (plus a little extra for serving)
  • 2 cups shredded chicken (today I used pre-shredded seasoned chicken because I was feeling lazy)
  • 1 cup shredded Mexican blend cheese
  • 6 tortillas (I used low-carb, whole wheat tortillas – see below)


  1. Pre-heat oven to 350 degrees. Heat oil and garlic in skillet on medium heat for about 1 minute. Stir in salsa verde and cook for another minute, until heated through.
  2. Remove skillet from heat and stir in sour cream and cilantro. Taste – add more sour cream or salt/pepper to taste. Set aside 1 cup of the sauce.
  3. Stir the shredded chicken and half of the cheese (1/2 cup) into the sauce in the skillet.
  4. Grease a 2-quart baking dish and spread a small amount of the reserved sauce on the bottom of the dish. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll up into an enchilada. Set inside the baking dish and repeat for all 6 enchiladas, setting them side by side (seam-side down) in the dish.





Shrimp “Zoodle” Scampi



  • 4-5 zucchini/squash
  • 1 lb. peeled shrimp
  • 1 carton fresh sliced mushrooms
  • ½ cup sliced cherry tomatoes
  • 3 Tbsp. EVOO
  • 2 Tbsp. minced garlic
  • 1-2 Tbsp. crushed red pepper (optional)
  • 1/3 cup white wine
  • ¼ cup lemon juice
  • Parsley to taste


  1. I use this Spiralizer to create my zoodles, it works great! –> Once you have your veggie noodles, set aside.
  2. Heat olive oil, garlic and red pepper in med-low heat (while stirring) in large pan for 2 min.
  3. Add shrimp, mushrooms and tomatoes and cook through until shrimp is pink.
  4. Remove shrimp mixture and place in bowl (leave juice in pan).
  5. Add lemon juice and wine to pan and heat about 2 minutes – stirring. Place zucchini / squash noodles in pan and cook through (about 5 min) until soft.
  6. Flavor with salt/pepper to taste.
  7. Add shrimp mixture to pan and stir together.
  8. Top with fresh parsley and serve immediately.



Chicken & Vegetable Soup



  • 1 1/5 pounds rotisserie chicken, shredded
  • 8 cups chicken broth
  • 1 large white onion, chopped
  • 3 cups chopped broccoli
  • 2 ½ cups chopped carrots
  • 2 cups chopped celery
  • 1 ½ cups frozen peas
  • ¼ cups chopped parsley
  • 4-5 cloves minced garlic
  • 2 Tbsp olive oil
  • 1 tsp crushed red pepper flakes
  • 2 tsp Complete Seasoning
  • Salt, pepper


  1. In a large pot, sauté olive oil, garlic, onion and celery until softened.
  2. Add chicken broth, carrots, crushed red pepper and tsp of salt. Bring to a boil.
  3. Add peas, broccoli, Complete Seasoning and parsley. Simmer for 10 minutes, stirring occasionally.


Bean and Spinach Soup

bean spinach soup


  • 1 Tbsp. Olive Oil
  • 1 yellow onion, chopped
  • 6 fresh garlic cloves, minced
  • 6 cups vegetable broth
  • 1 – 15 oz can diced tomatoes, drained
  • 3/4 cups grated Parmesan cheese
  • 3 cans white (cannellini) beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 4-6 cups baby spinach (I use an entire bag)
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper


  1. Heat olive oil on medium heat and add onion, garlic until softened (about 2-3 min).
  2. Add broth, tomatoes, cheese and seasonings and bring to a boil.
  3. Reduce heat and add spinach and beans. Let sit together for about 5 minutes.
  4. Serve with fresh parsley (optional) and ENJOY!



Easy Vegetable Soup



  • 4 cups chicken broth
  • 4 cups water
  • 1 bag frozen vegetables (carrots, corn, peas, green beans, etc.)
  • 1 onion (diced)
  • 15 oz can tomato sauce
  • 15 oz can diced tomatoes
  • 2 packets dry onion soup mix
  • elbow pasta
  • 1 pound ground beef/chicken/turkey (optional)



  1. Brown the meat and set aside (if using).
  2. In large pot, mix together chicken broth, water, frozen vegetables. onion, tomato sauce, tomatoes, and onion soup and bring to a boil. Turn on low and let ingredients sit until veggies tender.
  3. Make the pasta and drain.
  4. Mix in the pasta and meat to the soup mixture and remove from heat.