Easy Weeknight Chicken Teriyaki

Easy Weeknight Chicken Teriyaki

Cooking a healthy dinner every night might be difficult for those of us who are super busy. Don't resort to greasy, fatty, high-calorie and low nutrition options at fast food restaurants! This recipe is perfect for a quick and healthy week night meal. This recipe is also a great dish for meal prepping. Just cook up a big pan and portion out for the rest of the week! Yum!

Ingredients:

1 tbsp. olive oil or coconut oil

1 lb. boneless, skinless chicken breast, chopped in to bite-sized pieces

1 bag fresh or frozen stir-fry vegetable mix

1 small can water chestnuts

1 small can baby corn

1/2 bottle Teriyaki sauce

Sriracha chili sauce to taste

Directions:

1. In large fry pan, heat oil on medium heat. Add chicken breasts. Sautée until cook thoroughly, stirring every few minutes. 

2. Add vegetable mix, water chestnuts, and baby corn to pan. Drizzle with teriyaki sauce and mix well. Cover pan and let simmer about 7-10 minutes or until vegetables are tender, stirring every few minutes. 

3. Add sriracha sauce and additional teriyaki sauce if desired. Serve over rice or chow mein noodles.

4. If you're feeling fancy, garnish with sriracha drizzles and chopped green onion.

Crockpot Snack Mix

Summer time means party time! And party time means yummy snack foods. This recipe is the perfect snack to bring to all your summer events. It's super easy to make, and easy to customize to your liking! Yum!

Crockpot Snack Mix

Ingredients:

1 box Crispix Cereal

1/2 box Cheez-it's 

1/2 bag butter crisp pretzels

1/2 container party peanuts 

(Feel free to change up dry ingredients to your liking)

1/2 cup salted butter

4 tbsp Worcestershire sauce

1 1/2 tsp garlic powder

1 tsp onion powder

3 tsp seasoned salt

Directions:

1. Combine cereal, crackers, pretzels, and peanuts in large bowl. Toss until well combined. Set aside. 

2. In microwave safe container, microwave butter 1 minute. Stir until melted. Microwave in 15 second intervals if needed. Add Worcestershire sauce and stir unit well combined. Add spices and stir until smooth. 

3. Spoon seasoning mixture over cereal mixture slowly, mixing after every two spoonfuls. Mix until everything is fully coated. 

4. Transfer mixture in to crock pot and turn on low. Cook for 2 hours, stirring every 30 minutes. Remove lid and cook an additional 30 minutes. Allow to cool fully before serving. Store in airtight container for up to 1 week (if it lasts that long!)

Low-Cal Pizza Grilled Cheese

Low-Cal Pizza Grilled Cheese

I have a serious pizza addiction. I admit it. It is my one weakness and I find myself craving it at least once a week. Instead of completely splurging on pizza, I created this recipe. And it is so good! This sandwich completely satisfies my pizza cravings without all the greasy calories! 

Low-Cal Pizza Grilled Cheese

Ingredients:

2 slices Sara Lee 45 Calorie bread

Pizza sauce 

2 marinated mozzarella balls, quartered

Optional toppings: veggies, turkey pepperoni, etc.

Non-stick spray 

Directions:

1. Heat skillet on medium heat. While heating, coat one piece of bread in pizza sauce. Scatter cheese across sandwich, and place second piece of bread on top of cheese. 

2. Spray pan with non-stick spray. Place sandwich in pan. Allow to cook about 2-3 minutes or until brown. Flip and repeat. Keep flipping until both sides are brown and cheese is melted. Enjoy!

Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole

I've said it a million times, breakfast is by far my favorite meal of the day, hands down. However, finding the motivation to cook breakfast every day is hard. This recipe is great because you get all the delicious layers of breakfast-y goodness and you can prepare it the night before! My recipe makes enough for 2-4, but double it and make enough for company too! My recipe below gives low-cal substitutions for those of you watching your weight! Yum!

Ingredients:

4 uncooked Johnsonville original breakfast sausage patties (or 1/2 log Jennie-O turkey breakfast sausage or 1 cup Morning Star Farms breakfast sausage crumbles)

1 tsp oregano, divided 

4 large eggs (or 6 egg whites)

Salt and pepper, to taste

1/2 cup Mexican Four Cheese Shredded Cheese (or light/reduced fat shredded cheese blend), divided

20 frozen Ore-Ida Crispy Crowns tater tots (or sweet potato tots)

1 tbsp chives, chopped

Directions:

1. Preheat oven to 350. 

2. In fry pan, cook and crumble sausage until fully cooked, stirring frequently. Drain excess grease and add 1/2 tsp oregano. Spread evenly across bottom of small casserole dish. 

3. In cereal bowl, whip together eggs with fork. Season with salt, pepper and remaining oregano. Pour over sausage in casserole dish. 

4. Sprinkle 1/4 cup shredded cheese over egg mixture. Place tater tots evenly across top of egg mixture. 

5. Bake at 350 for 35-40 minutes or until eggs are fully cooked. Sprinkle with remaining shredded cheese and bake an additional 5 minutes. 

6. Allow casserole to cool 5-10 minutes. Garnish with chives and enjoy! 

Peaches 'n Cream Smoothie

Peaches 'n Cream Smoothie

Ahhh, summertime! The best time of the year! One thing that is great about summer is the amazing quality of local fruit! This summertime smoothie is super light and tasty for the perfect breakfast or snack!

Ingredients:

1 cup frozen peaches

1 container Light & Fit vanilla Greek yogurt 

1/2 cup Tropicana Trop 50 orange juice

1/2 cup Silk light vanilla almond milk

1 tsp vanilla extract

1 tsp honey (optional)

Directions:

Combine all ingredients in blender. Blend until smooth. 

(If more sweetness desired, add honey. If thinner consistency is desired, add more orange juice or almond milk.) Enjoy!

"Zoodles" with Avocado Cream Sauce

"Zoodles" with Avocado Cream Sauce

I'm so obsessed with zoodles! They are the perfect substitution for pasta, not to mention, low-cal, gluten free, and vegan! They are super easy to make using any julienne peeler or spiralizer! I got my Veggetti spiralizer for about $15 at Bed Bath & Beyond and I love it!

This recipe combines my love for avocado and my new Zoodle obsession! This recipe is super creamy even though it doesn't contain any dairy!

Note: If you have a more picky crowd (like my boyfriend) and don't care about the meat, dairy, and grains, use the sauce recipe and add it to whole wheat pasta. Also, you can top it with shrimp or chicken breasts and fresh-grated cheese! Yummy and still healthy!

Ingredients:

2-3 large zucchini, julienned

OR 2 cups whole wheat pasta 

2 large ripe avocado, peeled and pitted

1/4 cup fresh basil + more for garnish 

1 clove garlic

Juice of 1/2 lemon

1/2 cup almond milk

Salt and pepper to taste

1 Roma tomato, diced 

Non-vegan option: top with sautéed shrimp, grilled chicken breasts, or grated Parmesan 

Directions:

1. Sautée julienned zucchini in large fry pan with 1 tbsp olive oil until tender, stirring occasionally. Drain excess juices from pan. 

OR 

1. Boil pasta in water according to package. Cook until tender. Drain and rinse. 

2. In food processor, combine avocado, basil, garlic lemon juice and almond milk. Pulse until smooth. Add more almond milk if thinner consistency is desired. Season with salt and pepper. 

3. Toss warm zoodles/pasta with diced tomatoes and sauce. Garnish with fresh basil or other optional toppings. Enjoy!

Bruschetta "Zoodle" Pasta Salad

Bruschetta "Zoodle" Pasta Salad

Well, it's officially BBQ season here in Chicago! So excited for the nice summer weather! However, with the nice temperatures comes smaller outfits and bathing suits. Don't ruin your healthy eating in the summer! Here's a great side dish for grillin' season. This recipe is fresh, light, and low-cal! Also, it's vegetarian and gluten-free...BONUS!

Ingredients:

2-3 large zucchini

2 tbsp. olive oil (seasoned if possible)

1 Roma tomato, diced 

6 small marinated mozzarella balls, quartered

1/4 cup fresh basil, chopped

Salt and pepper, to taste

2 tbsp. balsamic glaze/balsamic reduction

Directions:

1. Using a spiralizer or julienne peeler, cut zucchini in to thin, noodle-sized pieces. 

2. For soft, pasta-like zoodles, sautée zucchini in olive oil over medium heat, stirring occasionally. Let chill, and stain excess juices before assembling salad.

3. For crisp zoodles, toss zucchini in 1 tbsp. oil. 

4. Add tomatoes, cheese, and basil to zoodles and toss until well combined. Season with salt and pepper to taste. 

5. Drizzle salad with balsamic and garnish with basil leaves. Let chill atleast 30 min before serving. Enjoy!