Lean ground beef is an excellent source of meal-prep protein, packed with ZIP (zinc, iron and protein) and only about 150-ish calories for a cooked 3 ounces serving (4 ounce uncooked). My master recipe for Make Ahead Italian Ground Beef is easy to make, economical, ultra-versatile and freezes/defrosts beautifully rendering it ideal for freezer meals, meal prepping and make-ahead solutions.
Time and time again, I’ve used these deliciously seasoned beef crumbles in wholesome, hearty recipes for breakfast, lunch and dinner. The recipe is basic, but the way it can be used in dishes is limited only to your imagination. Read on to get all the details and get a juicy, meaty jump start on your daily protein needs. Continue reading
Enchiladas are an easy, make-ahead family meal that gets my Tex-Mex loving family congregating in the kitchen early to count-down the oven timer. When the teenage boys found out I was serving vegetarian Chipotle Butternut Squash Enchiladas they seemed a little bummed about missing the meat. One said, “Well, at least there’s lots of butter and nuts”!
After I educated him on this sizable squash (which is technically a fruit) packed with fiber, potassium, magnesium and vitamins like C, A & E, he took his plate with an eye roll. But, soon his plate was licked clean and he was coming back for more – read on to find out why and get the recipe! Continue reading
Whew, I’ve been too busy to blog, and am still playing catch-up with life since coming back from Lake Tahoe where I did that little “thing” – ya know, run in the Spartan World Championships in elite coin heat! More on that insanity later, now I just want to share an easy recipe that I made for dinner this week in an effort to bring life back into balance with some simple, nourishing foods that weren’t complicated to make!
No-Noodle Lasagna Stuffed Peppers come together in 15 minutes and provides 32 grams of protein for only 312 calories – only 12 grams of fat yet so cheesy, creamy and delicious! Plus, no pasta, noodles or other grains are used keeping it gluten-free and paleo-ish (if you do cheese). Read on to get this easy, 15-minute recipe. Continue reading
Sigh, sometimes you feel like zoodles, other times you feel like traditional noodles. What’s a hungry gal or guy to do? The solution, a plate full of 12 Minute Zoodle & Noodle Toss that boasts both!
True, using spiralized veggies cuts out grains and, subsequently, a lot of the carbs. But, sometimes a hard-working athlete needs a little traditional pasta to help fuel the proverbial engine. Get your mouth and motor running with this easy-peasy recipe, read on for the deets! Continue reading
Pack some pasta salad, it’s the perfect picnic food! Whether you are hanging lakeside with the kids all day or heading to a summer concert in the park with your sweetie, prepping a pasta salad for the cooler makes for a fresh, flavorful and fit meal later.
Plus, picnic recipes like my popular Niçoise Tortellini Salad are super simple and speedy to assemble – you know I’m spending the time savings outdoors and out of the kitchen! Continue reading
I love me the soups. Nourishing, comforting, satisfying and life-simplifying, a bowl of soup really hits the spot. Unlike baking, soup making is so forgiving – just throw in what you’ve got! Plus, leftovers never get stale, in fact, they get better! My recipe for Lemon Ginger Chicken Noodle Soup makes a great meal for lunch, a light dinner or even on-the-go!
In addition to the directions for making a big pot full at once, I’ve also shared bonus instructions and hacks on how to shortcut the process if you are meal-prepping for enjoyment later. You don’t even have to cook the noodles!
Today, I’ve got a Ranch Spaghetti & Meatballs Frittata to share – you heard me right! Simple, speedy and able to cure dinner distress in about 30 minutes. It gives leftover plain pasta new life! Now, don’t make the mistake of calling this egg recipe a “quiche” and scare your hungry men off – it doesn’t have a crust.
Who needs a crust anyway, it’s just a bunch of fattening pie dough! Instead pasta (and please feel free to use gluten-free) holds this skillet of goodness together well enough that it’s easily sliced into wedges that keep their shape.
When life hands you lemons, make Preserved Lemons! Although back in 80-degree weather in January (!), a super cold spell last weekend required harvesting of citrus off the Meyer Lemon trees . . . including a bumper crop coming from my aunt in Houston. While making lemonade, lemon curd, lemon preserves and other citrus-y staples are a sweet way to use an abundance of the fruit, I was looking for something to use in savory dishes.