Updated Chicken & Roasted Veggies

Like I mentioned in a previous post, I like to try to make a protein ahead of time to use for fast meals or snacks. I did another batch of chicken breast shredded in the crock pot which saves me … Continue reading

Quick Eats: Shredded Chicken, Shredded Roots & Kale

I like to try to have at least one or two proteins cooked for the week Sunday night or Monday night so I can use them either for snacks on the go or fast dinners. This week I cooked up … Continue reading

Shredded Veggies & Chicken

Quick dinner coming at-ya! I’m a big fan of shredding a handful of vegetables for the week so they are on hand for throwing together in my breakfast/lunch or dinner. I also try to grill or bake a few breasts … Continue reading

Quick Dinner Casserole: Meat, Veggies & Eggs –

Sausage/Beef, Squash, Kale, Egg Casserole  Sausage/Beef, Squash, Kale, Egg Casserole  I had sausage & beef cooked up already in the fridge. I was wanting something savory and warm. I knew I could whoop something up with my taste buds creating a masterpiece. Here’s what you’ll need to replicate it:

1 lb. cooked meat (I had 1/2 lb of ground beef & 1/2 lb of ground sausage)
kale
butternut squash
dried onions
sea salt
eggs
butter or another fat of your choice for the squash to get cooked in

Cut up the squash into small cube pieces. Cook the butternut squash at 400 for 15 minutes with the fat of your choice drizzled on the bottom of the pan.
After the squash has cooked, turn the temp down to 375 and cook for another 20 minutes with the remaining ingredients and last cracking and placing the eggs on top.

Check to make sure the eggs are cooked and serve & eat!
**Variations:
Using sweet potatoes or yams in place of butternut squash
Using acorn squash in place of butternut squash
Adding in other vegetables such as zucchini, peppers, carrots would also be tasty

Pesto!

PESTO!2 cups fresh basil leaves (or 1 cup basil leaves, 1 cup spinach leaves)
1/2 cup Parmesan Cheese (or Romano or Reggiano cheese)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or sub walnuts as pine nuts are stupid expensive)
3 Tbsp minced garlic
Sea salt  & pepper

In you food processor, place basil/spinach and pine nuts in and pulse for 3-5 times. Add in the garlic, cheese and pulse again until it has been mixed into a fine sized mixture. Then turn on the food processor and slowly pour in the olive oil.

It’s that simple and it’s crazy delicious!
Ideas to use it with or on:
Grilled chicken
Baked salmon
Turkey lettuce roll-ups
Cucumber, ham “sandwich”
Flank steak

Sautéed Cinnamon Peaches

Peaches are happening! Yum! I’d like to think this is almost as good as a freshly baked peach pie. It is warm and gooey and very simple to make for yourself or as a quick after dinner bite if you are so … Continue reading