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Friday, August 28, 2015

{Spicy Pumpkin Quinoa Bake }

The weather in Minnesota recently has felt more life fall then late August!  And I loved every minute of it!  Cool crisp mornings and beautiful 60-70 degree evenings!

I will say that I am secretly ready for fall!  I am ready to to pull out all my fall clothes, Boots, chunky sweaters, cute light jackets... I cannot wait!  And I am even more ready and excited for the wonderful fall activities (apple picking, pumpkin patches)  and smells!

It was so funny with the weather cooling off a bit this week I found myself craving everything pumpkin!  Pumpkin bars, pumpkin bread, but most of all my pumpkin chili!  Which is why I decided to try my hand at a delicious one pan quinoa bake that featured pumpkin like my delicious chili! The end results are hands down delicious.  This is a perfect dish to enjoy on a cool evening.  Serve it up with fun chili style toppings along with crackers/tortilla chips for dipping!  Tasty, healthy and super delicious! 

Spicy Pumpkin Quinoa Bake 
Brunch N'Cupcakes
Serves 6-8

1 Cup Quinoa 
1 - 15 oz can Pumpkin 
3 Cloves Garlic 
1 - 15 oz Fire Roasted Tomatos
1/2 a Large Onion Chopped 
2 Red Peppers Chopped 
1 1/2 Cups Chicken Stock 
1 - 15 oz Can Kidney Beans - Drained 
1/2 Cup Shredded Cheddar Cheese 
2 Teaspoons Sriracha 
1 1/2 Teaspoon Chili Powder, Cumin and Cinnamon 
1 Teaspoon Salt and Pepper 

1- Spray a 9x13 casserole dish with cooking spray.  Toss veggies and kidney beans in the bottom of the casserole dish.  Top veggies and beans with quinoa and toss in casserole dish till combined. 
2 - In a large bowl mix together the pumpkin, chicken broth, tomatoes and spices.  Carefully pour the wet ingredients over the veggies and quinoa in the casserole dish.  Give everything a quick stir to make sure that the veggies and quinoa are equally coated. 
3- Bake casserole in a 350 degree oven for 50-55 minutes or until quinoa is tender and liquid is absorbed.  Top casserole with cheese and broil on high for 3 minutes or until cheese is melted and lightly browned! 

Serve with plain or with your favorite chili toppings!


Wednesday, August 26, 2015

{Kale and Spicy Chicken Sausage Skillet}

A few weeks ago I had a dear friend over for dinner!  We enjoyed a lovely evening on the patio catching up on life; all while enjoying the beautiful weather, a glass of wine and this delicious Kale and Spicy Chicken Sausage Skillet.  

Let me just pause for a moment and say that there is nothing better then a night spent with a dear friend, where you get to talk for hours and enjoy good food and wine!  Nothing better!  Let me also say that this Kale and Spicy Chicken Sausage Skillet is hands down amazing.  

Oh, and you know what makes this dish even greater?  It is simple to make,  not a lot of complicated steps... week night win!  I used Trader Joe's Jalapeno Chicken Sausage to give the dish a kick, but if your not into heat use a chicken sausage that is a bit milder (like Roasted Red Pepper, or Mild Italian - Trader Joe's has tons of options)!  Don't like kale?  Sub in spinach!  Wanna serve it over rice?  go ahead, but I love the extra veggie boost and flavor the cauliflower rice provides!  PS Derek even loved this dish... cauliflower rice, kale and all!  Win Win for this cook! 

Kale and Spicy Chicken Sausage Skillet 
Brunch N'Cupcakes 
Serves 4 


1 Package of Chicken Sausage (5 links total) - I used Trader Joe's Jalapeno - Chopped 
2 Garlic Cloves 
1/2 Cup Chopped Mushrooms 
1 Teaspoon Coconut Oil 
1/2 Medium Onion Chopped 
1/2 Teaspoon Cumin, Paprika, Chili Powder
1-2 Tablespoon Balsamic Vinegar 
3/4 a large bag of chopped kale
Salt and Pepper to Taste 

Cauliflower Rice
1 Head Cauliflower - Roughly Chopped 
1/2 Cup Chopped Onion 
1-2 Garlic Cloves Minced 
Salt and Pepper to Taste 
1/2 Teaspoon Cumin and Paprika
1 Teaspoon Coconut Oil 
1/4 Cup Fresh Cilantro Chopped 


To make the Kale and Spicy Chicken Sausage Skillet: 
1- Heat coconut oil in a large skillet.  Saute onions until tender.  Add Garlic and cook until fragrant.  Add mushrooms and seasoning to the skillet.  Cook until mushrooms are soft and liquid from mushrooms has absorbed.  Add chicken sausage and cook until heated through and chicken sausage is lightly browned.
2- Add 1 tablespoon balsamic vinegar to the skillet and de-glaze the pan.
3- Add spinach to the skillet and cook until wilted.  Serve immediately over cauliflower rice or plain rice.

To make the cauliflower rice:
1-  Place chopped cauliflower into the bowl of a food processor.  Pulse food processor until cauliflower resembles grains of rice.
2- In a large skillet heat coconut oil.  Saute onions until tender.  Add garlic and saute until fragrant.  Carefully add "riced" cauliflower to the skillet.  Season with salt, pepper, cumin and paprika.
3- Cook cauliflower for 7-10 minutes until tender and heated through.  Carefully stir in cilantro and remove from heat. 


Saturday, August 22, 2015

{Clean Eating}

Over the years I have learned that my body just functions better when I eat cleaner.  I am more alert, have more energy and overall just feel better.  But I also like to indulge every now in then, because what is life without a little sugar?  

I will say these days I try to embrace an 80-20 lifestyle.  Eating clean 80% of the time and indulging/living 20% of the time.  It is a balance that works for me and has become sort of second nature to me.  But eating clean wasn't always easy for me, it took a lot of effort, that is why I was so excited when Cooking Light asked their Blogger Connection to share how they make clean eating a part of everyday life, in partnership with Panera Bread!   Which if you have not been to Panera recently you need high tail it over there and try their new menu!  I am in love with Panera's new fresh salads that feature good for you ingredients, clean dressing and loads of flavor!  Panera's Mediterranean Chicken and Quinoa salad is my new fav, its so delicious!  Plus, I can enjoy it knowing that I am putting good for me nutrients into my body!  

So now lets talk about how I make clean eating work in my busy everyday life!  Below are 5 ways that I make clean eating work along with some tips!  

1- Meal prep, meal prep, meal prep.
I find that when I plan out meals for the week (yes even breakfasts, lunches, and snacks)  I make better food choices.  Sunday nights I like to cut all my veggies for my weekly lunches, cook up a big batch of grains and cook up hard boiled eggs for quick easy grab and go breakfasts/snacking.  By prepping all this Sunday I can easily assemble a healthy and clean salad to take for lunch each day.   I also spend Sunday nights prepping as much as I can for our weekly dinners (chopping veggies, assembling meatballs, marinading chicken, etc).  This helps ease meal prep during the week and makes creating a healthy and clean dinner a breeze during the hectic work week.   
2- Read Labels, and stick to what you know!
In the beginning I didn't know where to begin when it came to grocery shopping, so I did a lot of research to find the cleanest foods, and read a lot of labels.  Grocery shopping took a lot of time in the beginning when I was trying to clean up my diet.  Now a days I have my tried and true staples that I purchase on a weekly basis, think Greek Yogurt, Beans, Canned Tomatoes etc.  These are my clean eating staples that I know I love and help eating cleaner so much easier!  Remember the shorter the ingredient deck the better! I also make sure that I shop mainly the perimeter of the store! 
3- Stock up and fill up on fresh produce.  
Fresh fruits and veggies are some of the cleanest and purest foods you can eat, so why wouldn't you want to fill your tank with as much of that goodness as possible?  I love subbing in fruits and veggies in lace of other snacky foods like pretzels, chips, etc.  I am a huge lover of chips and salsa but in an effort to eat cleaner and up my intake of fruits and veggies I dip carrot chips into fresh salsa instead of tortilla chips!  With that simple swap I upped my veggie intake and cleaned up my diet just a little more! More go to snacks; apple with peanut butter, homemade hummus and veggies, greek yogurt with honey and berries! 
4- When in doubt make your own! 
I love making my own salad dressings, granola and granola bars/energy bites!  By making my own I can control the ingredients that go into the foods I consume and I can make sure that I am putting only whole and nutritious ingredients into my body!  Busy?  Try making a pan of granola bars on Sunday night as a part of your meal prep!  For salads try drizzling greens with a 1/2 teaspoon of olive oil and 1 apple cider vinegar!  I also love combining olive oil, honey, lemon juice and zest for a zippy and bright salad dressing! 
5- Make smart choices when dining out, but also enjoy!
When dining out I stick with dishes that feature loads of fresh and in season veggies!  I love grilled foods and if I don't like something the dish is featuring I ask for it on the side or not at all!  Don't be scared to ask for modifications to a dish when you are out!  But remember dining out is also a treat and you should enjoy it!  Remember 80% clean and 20% indulging and living.

Enjoy and Happy Eating!

Friday, August 14, 2015

{Grilled Greek Chicken}

Let me first start by saying these are not my finest photos!  Derek and I enjoyed this delicious Greek Chicken a few weeks ago outside by our pool and I didn't have my camera with me... so iPhone photos it was!  But hey, photos are better then no photos in my eyes!   

This chicken is what I would classify as a perfect summer meal.  The chicken is light and full of flavor... and  pairs great with warm weather, wine, outdoor dining and grilled veggies!  All the things I love about summer cooking! Perfect for week nights or a weekend grill out with friends... enjoy and happy cooking! 

Grilled Greek Chicken 
Brunch N'Cupcakes 
Serves 4 

2 Chicken Breast 
Salt, pepper, dried dill and garlic to season chicken 
1/3 Cup Cucumber Diced 
Juice and Zest from Half a Lemon 
1/2 Cup Greek Yogurt 
1 Garlic Clove Minced 
Teaspoon Agave 
2 Tablespoons Fresh Dill 
Salt and Pepper to taste

Combine Greek yogurt, lemon zest, lemon juice, minced garlic, agave, cucumber and fresh dill together in a medium bowl.  Place Greek yogurt cucumber sauce in fridge. 
2- Liberally season both sids of each chicken breast with salt, pepper, dill and garlic.   
3- On a grill heated to medium-high grill chicken flipping once until chicken is cooked fully through. 

To serve:
1- Cut each chicken breast in half and top with equal portions of Greek yogurt cucumber sauce. 

**Serve with steamed veggies, grilled veggies or a simple side salad! 


Tuesday, August 11, 2015

{Black Bean Meatball Bowls with Cauliflower Rice}

Hi friends! 
I just thought I should let you know that my brain is completely fried!  After a crazy but totally fun weekend of traveling (we drove 18 hours in 3 days) and now a busy busy work week... I have to say that I am lucky if I can even string a full sentence together... So I will leave you with this... and I am going to go take a nap, or get another cup of coffee!  One of the two! 

Simple, healthy and delicious - Check. 
Veggies - Check 
Protein - Check 

"Rice" that fakes you into thinking you are actually eating rice... Check! 
Yup, these Black Bean Meatball Bowls with Cauliflower Rice has it all!  I have been enjoying these little veggie packed bowls for over a week now, and am in heaven!  The meatballs can easily be made ahead of time and they freeze wonderfully (trust me I have tried it).   You can even chop the veggies and rice the cauliflower ahead of time to help cut cooking time down! Don't let the cauliflower rice scare you... it is super easy to make and hands down delicious!  I hope you enjoy as much as I did! 

Black Bean Meatballs with Cauliflower Rice 
Brunch N'Cupcakes 
Serves 4-6 


Black Bean Meatballs:
1 - 15 Oz. Can Black Beans Drained and Rinsed 
1/4 Cup Fresh Cilantro 
1/2 - Medium Red Pepper - Finely Chopped 
1/4 - Medium Onion - Finely Chopped 
3/4 Cup Quick Cooking Oats 
Teaspoon Cumin and Chili Powder, Pepper and Garlic Powder 
1/2 Teaspoon Salt 
2 Large Egg Whites 

Cauliflower Rice
1 Head Cauliflower - Roughly Chopped 
1/2 Cup Chopped Onion 
1-2 Garlic Cloves Minced 
Salt and Pepper to Taste 
1/2 Teaspoon Cumin and Paprika
1 Teaspoon Coconut Oil 
1/4 Cup Fresh Cilantro Chopped 

To Serve - 
1-2 Cups Spinach 
1 Red Pepper 
2/3 Cup Grape Tomates - Halved 
Salsa and or Srirach 
Avocado, Lime Wedges, Greek Yogurt, Cilantro 


To Make the Black Bean Meatballs: 
1- In a large bowl lightly mash the black beans with a fork. 
2- Add oatmeal, spices, cilantro and egg to the bowl and mix until well combined.  Set aside. 
3- In a large skillet coated with cooking spray saute peppers and onions until tender. 
4- Add veggies to the black bean mixture and mix until veggies are incorporated throughout the black bean mixture. 
5- Grease a muffin tin (with 12 slots) and form black bean mixture into 12 meatballs placing one meatball in each muffin tin.  
6- Back in a 350 degree oven for 25 minutes or until tops are slightly browned. 

To make the cauliflower rice:
1-  Place chopped cauliflower into the bowl of a food processor.  Pulse food processor until cauliflower resembles grains of rice.  
2- In a large skillet heat coconut oil.  Saute onions until tender.  Add garlic and saute until fragrant.  Carefully add "riced" cauliflower to the skillet.  Season with salt, pepper, cumin and paprika. 
3- Cook cauliflower for 7-10 minutes until tender and heated through.  Carefully stir in cilantro and remove from heat. 

To Serve: 
1- Divide cauliflower rice among four plates. 
2- Top each serving of "rice" with equal parts spinach, tomatoes, and peppers. 
3- Top plate with black bean meatballs and additional toppings of choice! 


Monday, August 10, 2015

{Broccoli and Cheese Twice Baked Sweet Potatoes}

**Update** this is one of those easy yet delicious recipes that is great for a week night dinner! Also perfect for meatless Monday!  Enjoy! 

Baked potatoes are my go to, super fast and easy week night dinner staple!  Because lets be honest, we have all had those nights where we don't even want to spend 15 minutes making dinner!  I love to cook but sometimes just the thought preparing a meal makes me want to throw in the towel and have cereal for dinner!  

Well, that little rant about not wanting to make dinner really has nothing to do with the recipe I am going to tell you about today!  Well expect for the fact that this is a baked sweet potato recipe that is!  But, I can promise you that these twice baked sweet potatoes are delicious.  And I can promise you that they are easy and take little to no time to prepare!  I lightened up these flavorful twice baked sweet potatoes by using greek yogurt instead of sour cream and packed them full of sauteed veggies!    Don't worry I left all the cheesy goodness in these potatoes that we have grown to love about traditional twice baked potatoes!  Enjoy these twice baked sweet potatoes as a simple meal or enjoy as side to grilled chicken or shrimp! 

Broccoli and Cheese Twice Baked Sweet Potatoes
Brunch N'Cupcakes 
Serves 3-4 

4 Small Sweet Potatoes Washed and Dried(I used one large and a small... all we had!)
1/2 Cup Broccoli Florets 
1/4 Cup Onion Chopped 
2 Tablespoons Greek Yogurt (I used 0%) 
1/3 Cup + 2 Tablespoons Shredded Cheddar Cheese 
2 Garlic Cloves Minced 
1/2 Teaspoon Salt 
1 Teaspoon Pepper
1/2 Teaspoon Cumin 

1- Pierce each potato with a fork and place on plate.  Microwave the potatoes for 8-10 minutes or until tender when pricked with fork. 
2- Set potatoes aside and allow to cool.  In the mean time heat a skillet sprayed with cooking spray and sautee onions until translucent.  Add in garlic and cook until fragrant.  Finally add broccoli to the skillet and cook till tender.  Remove skillet from heat and set aside.  
3- Grab your potatoes and slice each one down the middle.  Carefully scoop out the inside of the potato into a bowl.  Slightly mash the potato in the bowl.  Add yogurt and spices to mashed potato and mix until well incorporated.  Next stir in 1/3 cup cheese and the veggies.  Mix once again until well combined.  
4- Carefully lay potato skins out on a baking sheet and carefully stuff each potato skin with the potato/veggie mixture.  Top each potato with 1/2 Tablespoon of cheese and bake in a 350 degree oven until cheese is melted (about 10 minutes).  

** Top your potatoes with sour cream or greek yogurt if you wish!  Serve the twice baked sweet potatoes as a the main meal with steamed veggies or as a side to grilled meat! 


Sunday, August 9, 2015

{Weekly Menu and Shopping List - August 9th-14th}

Hi Friends!  Just checking in!  Derek and I were on a tiny bit of a road trip this weekend!  We headed to Indianapolis on Thursday so that we cold attend a dear friends wedding yesterday!  The weekend was wonderful!  We got to see Derek's Aunt and Uncle, see some of my dearest friends in Indy, celebrate the love of two people, and enjoy cupcakes the size of my head from my favorite cupcake place!  Great weekend!

So with that being said I am just popping in quick to share this weeks menu with you and of course the shopping list!  There are some great dishes this week.  The Black Bean Meatballs are one of my new favorites and the Greek Style Chicken, well that got two thumbs up from Derek!  I hope you enjoy!

Broccoli and Cheese Twice Baked Sweet Potatoes

Black Bean Meatballs with Veggies and Cauliflower Rice 

Greek Style Chicken - Please excuse the photo! 

Shopping list:

Black Bean Burrito Lettuce Wraps:
1 Can Black Beans, Pepper, Onion, Cilantro, Oatmeal
Eggs, Garlic, Cumin, Romaine Lettuce, Cauliflower, Salsa 

Broccoli and Cheese Twice Baked Sweet Potatoes 
4 Small Sweet Potatoes, Broccoli, Onion, Greek yogurt, Garlic
Cheddar Cheese, Cumin 

Greek Style Chicken
2 Chicken Breast, Garlic, Dill, Garlic, Greek Yogurt
Lemon, Onion, Cucumber, Honey 

Happy Cooking! 

Friday, August 7, 2015

{Breakfast Burrito Bowls}

This recipe is coming to ya just in time for your weekend brunch!  But, I have to say that I usually enjoy this Breakfast Burrito Bowl for dinner!  Because breakfast for dinner might be one of my favorite things!  Because we all know that breakfast is now my absolute favorite meal of the day!  Yes, I said it the girl who used to loath breakfast just called it her favorite meal!  Stranger things have happened!  

I am also really obsessed with homemade Burrito Bowls!  Which is probably this little concoction was created!  The idea came to me one night when I was craving a burrito bowl but had nothing in the fridge to create one!  I was making dinner for my sister and I and she starred at my oddly when I announced that I was going to make us Breakfast Burrito Bowls for dinner!  She later admitted while she was eating dinner that the Breakfast Burrito Bowl was pretty bomb (maybe not her exact words) and I have to say that I agree with her!  Make these bowls your own, use whatever you have in the fridge, just make them you won't be sorry! 

Breakfast Burrito Bowls
Brunch N'Cupcakes 
Serves 4 

8 Egg Whites or 4 Eggs 
2 Cups of Spinach 
1/2 Cup Black Beans 
1 Medium Pepper Chopped 
4 Oz hot Turkey Sausage - I used Jenni-O
1/2 a Large Onion Chopped 
1/2 Cup Grape Tomatoes - Cut in Half 
1 1/2 Cup Shredded hash browns 
1/4 Cup Fresh Cilantro 
1/2 Teaspoon Chili Powder and Cumin 
1/2 Teaspoon Garlic Powder 
1/4 Teaspoon Salt and Pepper 

Garnish's - Salsa, Greek Yogurt (or Sour Cream), Sriracha, Avocado and Lime Wedges.  

1- In a large skillet coated with cooking spray cook turkey sausage until cooked through.   Gently add your hash browns to the skillet along with your spices.  Cook until hash browns begin to brown and are heated through.   Gently stir in black beans and remove skillet from heat and set aside . 
2- In a smaller skillet coated with cooking spray saute onions, peppers and tomatoes until tender.  Once veggies are cooked place them in a small bowl and cover with aluminum foil to stay warm.  Set aside. 
3- Now cook your eggs.  I friend up 2 egg whites for each burrito bowl.  Or you could scramble 8 egg whites or 4 eggs and divide among the burrito bowls. 

To serve -
1- Divide hash brown mixture among 4 bowls.  Top each bowl of hash browns with 1/2 cup spinach and about 1/3-1/2 Cup of the veggie mixture. 
2- Top each bowl with eggs (however you cooked them) and then garnish with toppings! 


Wednesday, August 5, 2015

{Vegetable Turkey Meatballs in Marinara Sauce}

I feel like life has been moving at warp speed lately.  I have no idea where summer has gone and have no idea how it already got to be August!  And lately life seems to be a blur, I find myself almost living life on autopilot especially when it comes to my weekday evenings.  Since gaining a longer commute  I am constantly trying to find ways to make week night evenings run smoother.  I have tried meal prepping on weekends, picking out my week of clothes on Sunday night all in an effort to gain more free time during on week nights!  

Thats where these little beauties come in! 

These little veggie studded turkey meatballs are the bomb!  Not only because I stuffed them full of veggies, but because they are super easy to make.  You can prep these meatballs ahead of time and then simply heat them up when you are ready to eat them!  How perfect is that, great for a week night when you don't feel like spending hours in the kitchen!  I love serving these delicious and classic meatballs over brown rice, cauliflower rice, or even just a simple steamed veggie!  They pack well for lunches and are a huge crowd please!  Whip them up Sunday night and reheat and enjoy for dinners and lunches all week! 

Vegetable Turkey Meatballs in Marinara Sauce
Brunch N'Cupcakes 
Serves 4-6 

1 Lb Lean Ground Turkey 
1/2 Cup Quick Cooking Oats 
1/3 Cup Mushroom Pieces 
1/4 Cup Grated Carrot 
1/4 of a large Onion Chopped 
1/4 Cup Red Pepper Chopped 
1 Teaspoon Italian Seasoning 
1 Teaspoon Garlic Powder 
1/4 Teaspoon Salt 
1/2 Teaspoon Pepper 
1 Jar of your Favorite Marinara Sauce 
1 Egg - beaten 

1- In a large skillet coated with cooking spray saute peppers, onion, carrot and mushroom until tender.  \Remove veggies from heat and set aside. 
2- In a large bowl combine ground turkey, egg, oats and seasoning.  Mix together until everything i well incorporated.  Carefully add veggies into turkey mixture and once again mix until well combined.  
3- Form turkey mixture into 1 1/2 inch balls and place on a greased baking sheet (you should get about 18 meatballs).  Bake in a 350 degree oven for 25-30 minutes or until center of the meatballs are no longer pink. 
4- Place cooked meatballs in a large skillet and cover with marinara sauce.  Stir gently to evenly cover each meatball.  Heat for 5 minutes or until marinara sauce is hot.  

To serve spoon meatballs over brown rice or cauliflower rice.  Or enjoy the meatballs plain along side a steamed vegetable! 

If making the meatballs ahead of time once you have baked them in the oven place the cooked meatballs in a Tupperware container and place in fridge.  When ready to enjoy pull the meatballs out of the fridge and heat in a large skillet with marinara sauce (step 4)

More great meatball recipes from around the web! 

Monday, August 3, 2015

{Sweet Potato Enchilada Skillet}

**Update!!  I originally posted this recipe back in March but I have to say that this is one of my favorite recipes!  I love rolling the enchilada filling up in tortillas, scooping it up with chips or just eating it plain!  It is delicious and I know you will love it! 

One pan, loaded with veggies, and packed with flavor.  Just a few of the things I love about this Sweet Potato Enchilada Skillet!  

Other things I love about this Sweet Potato Enchilada Skillet... the leftovers make great breakfasts or lunches.  Yes, I said breakfast... think breakfast burrito filling!

But I still think my favorite thing about Sweet Potato Enchilada skillet has to be the whole one pan thing!  I am a sucker for one pan meals.  One pan meals means less clean up for me and that is a huge win in my book!  And lets just say that with the wedding being a week away the less time I can spend in the kitchen cooking and cleaning the better!  I have last minute wedding details to attend to!  

Sweet Potato Enchilada Skillet
Brunch N'Cupcakes - Inspired by Ambitious Kitchen 
Serves 8 

3 Medium Sweet Potatoes - Peeled and Chopped into 1/2 inch cubes
3 Medium Zucchinis - Chopped
1/2 Large Onion Chopped
4 Cloves Minced Garlic
1 - Can Enchilada Sauce
1 - 15 oz. Can Black Beans drained and rinsed 
1 Cup Hominy
1 Cup Dry Quick Cooking Brown Rice (Such as Minute Rice)
1/2 Cup Low Sodium Chicken or Vegetable Broth 
1/4-1/2 Cup Shredded Mozzarella Cheese
2 Teaspoons Cumin 
1 1/2 Teaspoons Chili Powder
1 Teaspoon Cinnamon
Salt and Pepper to Taste

For Serving - Whole Wheat Tortillas, Tortilla Chips, Greek Yogurt, Salsa, and Avocado Slices

1- In a large skillet coated with cooking spray saute onions until translucent.  Then add garlic until fragrant.  
2- Add sweet potatoes, zucchini, spices and 1/2 cup chicken broth to skillet and cook until sweet potatoes are tender.  
3- While sweet potatoes are cooking cook brown rice and set aside. 
4- Once sweet potatoes are soft stir rice, beans, hominy and enchilada sauce into skillet.  Top with cheese and serve with toppings of choice!


Sunday, August 2, 2015

{Weekly Menu and Shopping List - August 2nd-8th}

Hi friends, I hope you all had a fabulous weekend!  
Derek and I had a wonderful weekend!  Friday we enjoyed a low key evening at home complete with a glass of wine on our porch, and Saturday we danced the evening away at a friends wedding! It was a blast, and I am sad it is over!  But alas another week is here, which means another weekly menu and shopping list!

Sweet Potato Enchilada Skillet 

Vegetable Turkey Meatballs in Marinara Sauce 

Breakfast Burrito Bowls 

 And now for the weekly shopping list!

Sweet Potato Enchilada Skillet: 
3 Sweet Potatoes, 3 Zucchinis, Onion, Garlic, Enchilada Sauce
Black Beans, Hominy, Brown Rice (minute rice), Vegetable Stock, Shredded Mozzarella Cheese
Cumin, Chili Powder Cinnamon

Vegetable Turkey Meatballs in Marinara Sauce: 
1 Lb Lean Ground Turkey
Carrots, Pepper, Onion, Mushrooms, Oatmeal, 1 Jar Marinara Sauce, Eggs

 Breakfast Burrito Bowls:
Eggs (8 egg whites or 4 eggs)
Spinach, Tomato, Pepper, Frozen Hash browns, Onion
Cilantro, Feta, Salsa, Paprika, Chili Powder, Cumin and Garlic