Archive of ‘Recipes’ category

Clean Eating Chicken Enchilada Bake

Omgosh! You will not BELIEVE how delicious my dinner was tonight!


You know when you really want to eat healthy, but then you really want Mexican food?!?!


I just found the answer, White Chicken Enchilada Bake. This recipe was so easy, delicious, and fits within the clean eating standards! That’s a win for me and my family!!


You HAVE to try this recipe!!!


White Chicken Enchilada Bake


2 1/2 cups shredded cooked chicken breast

1 cup canned petite-diced tomatoes, diced

3/4 cup plain nonfat Greek yogurt

1 (4 oz) can chopped green chilies

1 teaspoon taco seasoning

1/2 cup low-fat cottage cheese

1 cup white beans (such as great Northern)

6 high-fiber tortillas, cut into quarters

1 cup low-fat shredded mozzarella cheese

2 green onions, chopped


Preheat the oven to 375 degrees. Spray a 9 x 9 -inch baking dish with cooking spray. In a medium bowl mix the chicken with the tomatoes, yogurt, green chilies, taco seasoning, cottage cheese, and the beans. Place two of the cut tortillas on the bottom of the prepared baking dish, followed by the chicken mixture. Repeat the layers and end with the tortilla layer. Top with the mozzarella. Bake for 25 to 30 minutes or until the cheese is melted. Top with green onions.


Yields 8 servings

Nutritional Info Per Serving: 252 calories; 8 grams fat; 28 grams carbohydrates; 11 grams fiber; 4 grams sugar; 28 grams protein

Loaded Chicken or Tuna Salad – Clean Eating Style

I came across this recipe while scrolling Pinterest one day and I knew I had to make it! The hardest meal for me when it comes to eating clean is LUNCH! I am never inspired by any lunch recipes. So when I saw this I thought it would be the perfect lunch.


Trust me it tastes as good as it looks!




You must go HERE and check out the recipe!!

Baked Oatmeal Cups

We are always looking for new recipes for breakfast that can double as a snack. These baked oatmeal cups are the perfect solution! I usually take the word oatmeal right out of the title since my kids think they don’t like oatmeal.. 😉 I just call them muffins and they are a HUGE hit! Plus my kids love that they can choose what toppings they like.


You can eat them like a muffin for an easy grab-and-go breakfast or you can eat them like oatmeal by simply putting in a bowl and stirring in a little warm milk. I store leftovers in the freezer, take one out the night before to thaw in the fridge and reheat in the microwave for about 60 seconds.

makes 12 servings

1 egg
1 teaspoon vanilla extract
1 cups applesauce, unsweetened
1 banana, mashed
1/4 cup honey
2 1/2 cups, Old Fashioned rolled oats
1/8 cup chai seeds (optional)
1 tablespoon ground cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
Optional toppings: blueberries, raisins, walnuts, chocolate chips, pomegranate seeds.

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, chai seeds (if using), cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Line a 12 cup muffin tin with paper liners.
Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Add the toppings…
We like strawberries, blueberries, chocolate chips, bananas or a mixture.

Southwest Stuffed Peppers

I have an awesome new recipe for you today!! Southwest Stuffed Peppers!! Mexican food lovers will especially like this recipe!!


This recipes is super easy and really makes a lot of filling!!


photo 2


Brown the turkey then add taco seasoning and salsa.


Next, add corn and black beans


Combine together and cook until heated through


Clean and slice peppers. Coat with olive oil and bake for 25 minutes.


Add cooked brown rice to filling mixture.


Fill each pepper with filling and top with shredded cheddar cheese. Bake until cheese is melted.


Messy, but good!!!

Southwest Stuffed Peppers

Olive Oil
1 lb lean ground turkey breast
1 cup chopped onions
1 package taco seasoning
2 cups of cooked brown rice
4 organic bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

While peppers are in oven, cook the ground turkey and chopped onions over medium-high heat. Once cooked, add taco seasoning, black beans, corn, cooked rice and jar of salsa; mix well. Cook an additional 10 minutes.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.


1 2 3 4