What's For Dinner Tonight: Turkey Soup

It's the dead of Winter and there's nothing better than curling up on the couch, watching a great chick flick, and enjoying a homemade bowl of Soup! And this Turkey Soup is not only yummy and filling, it is also extremely healthy and super cheap to whip together! I had used left over Turkey from dinner the night before so I only needed to buy the Veggies and Broth, which was less than $8.50! You could also use Chicken, if you have some left over or prefer Chicken to Turkey. (Just bake the Chicken for 20 minutes at 450 degrees.) Overall I highly recommend this Soup for multiple reasons, you won't be disappointed, I can promise you that!
Happy Cooking and Eating!


Ingredients:
1. Turkey - 2 Breasts Shredded
2. White Potato - 4 Chopped
3. Carrots - 4 Chopped
4. Celery - 4 Stocks Chopped
5. Kale - 1 Cup Chopped
6. Onion - 1 Chopped
7. Diced Tomato - 1 28oz Can
8. Chicken Broth - 5 Cups
9. Salt & Pepper - To Taste

Directions:
1. Bake Turkey Breasts in the Oven at 350 degrees for 20 minutes per pound.
2. Chop up all Veggies and Shred Turkey Breasts once finished baking.
3. Mix together all Veggies, Chicken Broth, and Diced Tomato, and bring to a boil. Add Salt and Pepper to taste. Then turn down heat and let simmer for 15-20 minutes.
4. After you let simmer for approximately 20 minutes add in Shredded Turkey Breasts and continue to simmer for another 20-30 minutes.
5. Plate and Enjoy!

Asian Inspired Chicken + Broccoli

I am back to cooking again! After a long hiatus of simply being too lazy, it feels so good getting back in the kitchen and eating healthy homemade meals. Also, going to Dominican Republic for my Bestie's Wedding in less than 2 weeks is motivation enough, but adding no working-out to the mix (because of having my Appendix removed) doesn't help. However, both reasons are giving me great excuses to start doing something I love again! And this meal was definitely a great reminder why I love to cook so much! To say this meal was flavorful doesn't even do it justice. This was possibly the best Chicken I have ever tasted and to think I made it and it was so easy puts a massive smile on my face, and a happy Boyfriend to-boot! The Chicken was so juicy and the Marinade was tasted throughout, then paired perfectly with the 'sauced-up' (if you may) Broccoli, it makes my mouth water just thinking about it! You NEED to make this for Dinner, like this week!

Ingredients and Directions are below!

 

Ingredients

1. Broccoli - 3 Heads

2. Chicken Breast - 3

3. Olive Oil

4. Asian Inspired Marinade 

Marinade Ingredients

1. Ginger - 1/2 Tsp Grated

2. Garlic - 5 Cloves Grated

3. Soy Sauce - 3 Tbsp

4. Oyster Sauce - 1 Tbsp

5. Honey - 2 Tbsp

6. Sesame Oil - 2 Tsp

7. Pepper - 1/2 Tsp

8. Sriracha - To Taste

9. Salt - Small Pinch

Directions

1. Mix together all Marinade Ingredients in a large Ziploc bag. Place Chicken Breasts in and cover completely with Marinade. Put in fridge for at least 30 minutes before cooking. (I Marinaded the Chicken for approximately 1 hour and 30 minutes.)

2. Pre-heat Oven to 450 degrees.

3. Chop Broccoli into Florets.

4. Prep baking sheet with Aluminium Foil and Olive Oil. Place Marinaded Chicken on one side and Broccoli Florets on the other.

5. Pour remaining Marinade over Broccoli Florets and mix to cover all pieces. 

6. Place in Oven for 20 minutes.

7. Once cooked, remove from Oven, let sit for a couple of minutes, and plate.

8. ENJOY!

What's For Dinner Tonight - Salmon Quinoa Stir-Fry

With my Bestest Friend's wedding only weeks away, working out and healthy eating is top of mind, even though all I want during this time of year is carb-loaded comfort foods, so what's healthier than Veggies and Salmon! Ok ok I admit, I desperately need to go to the grocery store and that was all that was in my fridge/freezer and it is WAY better than scrambled eggs. But, on another note, this meal was beyond easy to whip together, taking less than 30 minutes, and anything topped in Sriracha is GOLD. The Ingredients and Directions are below and if these Veggies or Protein aren't for you I encourage you to pull together those stragglers in your fridge and get creative.

 

Ingredients:

1. Salmon Fillet

2. Red Pepper - 1/4 or 4 Slices

3. Orange Pepper - 1/4 or 4 Slices

4. Yellow Pepper - 1/4 or 4 Slices

5. Mushroom - Sliced

6. Red Onion - 1/4 Sliced

7. Garlic - 3 Cloves Pressed

8. Quinoa - 1/4 Cup Cooked

9. Sriracha

10. Seasoning Salt (For Salmon) - 1 Tsp

11. Salt and Pepper - To Taste 

12. Olive Oil (For Cooking)

Directions:

1. Pre-heat oven to 400 degrees.

2. While oven is pre-heating, prep baking sheet by drizzling Olive Oil on some tin-foil and place Salmon on top. Drizzle Salmon with Olive Oil then sprinkle on Seasoning Salt and press in. Also, chop all Peppers, Mushrooms, Red Onion, and Garlic.

3. Place Salmon in the oven for 15-20 minutes, depending on thickness of fillet.

4. Once Salmon has approximately 10 minutes left, mix together Peppers, Mushrooms, Red Onion, and Garlic in a heated frying pan with Olive Oil. 

5. When Veggies are cooked through mix in Quinoa and as much Sriracha as desired. Cook for another 3-5 minutes or until Salmon is finished in the oven. (Note: I had made Quinoa in my fridge, if you need to make Quinoa follow instructions on package before adding to the Veggies.)

6. Remove Salmon from oven and place on top of a bed of the Veggie and Quinoa mixture.

7. ENJOY 🍴😋

Tortilla-less Chicken Enchiladas

This is comfort food at its finest, and especially on a cool Fall evening! I had left over Enchilada Sauce and couldn't let it go to waist, so off to Pinterest I went to get some inspiration. First thing that obviously popped up was Chicken Enchiladas, however you know I try to avoid carbs so why not just scrap the tortillas entirely. To add that extra filling I took literally whatever veggies I had in my fridge chopped them up and threw them in. Just thinking about it now and looking at the picture below is making me want to remake this dish. So delicious. So easy to make. Ingredients and Directions, as well for my homemade Enchilada Sauce, are below.

Ingredients:
1. Chicken Breast - 3 Shredded
2. Enchilada Sauce (Ingredients and Directions HERE)
3. Cheese - Shredded
4. Green Onion - 1/2 Chopped
5. White Onion - 1 Chopped
6. Red Pepper - 1/2 Chopped
7. Yellow Pepper - 1/2 Chopped
8. Jalapeno - 1/4 Finely Chopped
9. Garlic - 3 Cloves Pressed
10. Salt and Pepper - To Taste
11. Olive Oil - 1 Tbsp

Directions:
1. Pre-heat oven to 450 degrees and bake Chicken Breasts for 20 minutes. Season Chicken with Salt and Pepper to taste.
 2. While Chicken is baking, place Olive Oil in a frying pan to cook White Onion, Red Pepper, Yellow Pepper, Garlic, and Jalapeno. Season with Salt and Pepper to taste and cook until soft, approximately 8-10 minutes.
3. Remove from Chicken from oven, let sit, and then shred.
4. In a baking dish place shredded Chicken at the bottom, layering Onion, Peppers, Garlic, and Jalapeno on top, then spoon Enchilada Sauce over top (ensuring all Chicken and Veggies are covered with sauce), top with shredded Cheese and chopped Green Onion.
5. Put the baking dish in the oven until Enchilada Sauce has warmed and Cheese has melted, approximately 5-10 minutes.
6. Remove from oven and let cool for a couple of minutes. Then serve and ENJOY!

Zucchini + Beef Lasagna

Lately I have been extremely unmotivated to cook and have found myself resorting daily to Uber Eats or my local Subway across the street from me, which as delicious as they are it isn't the same as a yummy, healthy home cooked meal. I am hoping that this Post will not only encourage you but myself as well to get back into the Kitchen and start having fun again! With that being said, today's What's For Dinner is as yummy as it is healthy, and who doesn't love that! I am all about low or no carb meals and this Zucchini Lasagna not only falls under that category but also fulfils any carb cravings. The Veggies below don't need to be 100% followed, as you can substitute your favourite veggies instead, same with the Beef choosing any kind of Ground Meat. However, whatever Veggies or Ground Meat you choose this is definitely a scrumptious dinner not to be missed.
Ingredients:
1. Zucchini - 2 Thinly Sliced
2. Lean Ground Beef - 1 Package
3. White Onion - 1 Chopped
4. Red Pepper - 1/2 Chopped
5. Yellow Pepper - 1/2 Chopped
6. Jalapeno - 1/4 Chopped
7. Spinach - 2 Handfuls
8. Garlic - 3 Cloves Pressed
9. Tomato Sauce - 1 Bottle (Any Flavour)
9. Ricotta Cheese - 1 Cup
10. Mozzarella Cheese - 2 Cups Shredded
11. Parmesan Cheese - 1 Cup
12. Olive Oil - 2 Tbsp
13. Salt and Pepper - To Taste

Directions:
1. Pre-heat Oven to 325 Degrees.
2. Thinly slice Zucchinis, about 1/4 inch thick.
3. Heat Olive Oil in large Frying Pan, once heated put Onions, Red and Yellow Peppers, Garlic, and Jalapenos in Frying Pan and let fry for 3-5 minutes. Then put in Ground Beef and let cook fully, approximately 10 minutes.
4. When Ground Beef is almost cooked put in Spinach and let wilt for the last couple of minutes.
5. While Veggies and Ground Beef cook, in a small bowl place Ricotta Cheese and whisk until smooth, you may need to add Milk to help, depending on the type of Ricotta purchased.
6. Now it's time to assemble your Lasagna. In a Baking Dish put a thick layer of Tomato Sauce, then a layer of Zucchini, followed by Ground Beef mixture, Ricotta, and sprinkle with Mozzarella and Parmesan Cheeses. Then repeat starting with a thinner layer of Tomato Sauce.
7. Once you have filled the Baking Dish, leaving 1/2 inch at the top, finish off with a layer of Tomato Sauce and sprinkle remaining Mozzarella and Parmesan on top (if needed add additional Cheese).
8. Place in Oven and let cook for 45 minutes.
9. Once cooked, remove from Oven and let sit for 10 minutes before serving.
10. Plate and Enjoy!

Stuffed Chicken + Garlic Asparagus

There's nothing better to spice up a boring chicken breast then some stuffing, and there are literally limitless possibilities. Whether you have planned your dinner or are using whatever you have left in your pantry/fridge, stuffing chicken is super easy. However, if you want to make this Recipe tonight for dinner you'll have to do some planning to ensure you have all the necessary ingredients, but there's only 7 ingredients, so it shouldn't be too hard to whip together. If you're interested in making this for dinner tonight the Ingredients and Directions are below:

Ingredients:
1. Chicken Breast

2. Asparagus

3. Garlic - Pressed

4. Spinach - Chopped

5. Roasted Red Peppers - 2 Inch Long Slices
6. Feta - Cubes

7. Olive Oil

Directions:

 1. Pre-heat oven to 450 degrees.

2. In a small bowl mix together Olive Oil, Spinach, Roasted Red Peppers, Garlic, and Feta and let sit for 10 minutes to marinade. Then place in a frying pan and let cook/reduce for 3-5 minutes.

3. Cut a pocket in the Chicken Breast and stuff with Spinach, Roasted Red Pepper, Garlic, and Feta mixture and then place remaining on top.
4. Once oven has heated put the Stuffed Chicken Breast in, and let bake for 20 minutes.

5. In the same frying pan put the Asparagus and Pressed Garlic in and fry for 10 minutes or until cooked through. Tip: Try to time the Asparagus and Chicken Breast to be finished at the same time.

6. Plate and Enjoy!

Zucchini Lasagna

Oh my goodness, you guys have no idea how badly I was craving Pasta last week, all week. I finally had to do something about it and after spending an hour on Pinterest I finally decided on making a Zucchini Lasagna, and boy I was not disappointed. It was delicious, easy to whip together, and completely satisfied my Pasta craving, tricking myself or not it worked! The recipe for the Lasagna itself is my girlfriend's, because it is the best and I cannot make Lasagna any other way, so it was really just figuring out how to incorporate and cook the Zucchini, which was super simple! Substituting Zucchini for the Noodles is a great way to add more veggies into your dinner, cuts carbs and therefore calories, and allows you to indulge without feeling guilty afterwards! It may be a little late to make for dinner tonight but it would definitely make the perfect dinner tomorrow. Ingredients and Directions below:

Ingredients:

1. Zucchini - 2 Thinly Sliced

2. Extra Lean Ground Beef- 1 Package

3. White Onion - 1 Chopped

4. Bell Peppers - 1 Chopped

5. Spinach - 2 Hand Fulls

6. Hot Pepper - 1/4 Chopped

7. Garlic - 3 Cloves Pressed

8. Tomato Sauce - 1 Bottle

9. Mozzarella Cheese - Shredded

10. Parmesan Cheese - Shredded

11. Ricotta Cheese

Directions:

1. Thinly slice Zucchinis into 1/4 inch thick pieces. Place on a sheet of paper towel and sprinkle with salt, this will help remove additional moisture, then let sit for 10-15 minutes. Note: Use paper towel to bloat excess moisture from Zucchinis before layering into Lasagna.

2. Heat Olive Oil in a frying pan, once hot put in Extra Lean Ground Beef and let cook for approximately 5-7 minutes. Then add in Onion, Bell Peppers, Hot Pepper, and Garlic. Once all Ingredients are cooked through add in Spinach and mix together for a couple of minutes.

3. In a baking dish spread a layer of Tomato Sauce, then an even layer of Zucchini, then the meat and veggie mixture, finish with a layer of Ricotta Cheese, then sprinkling both the Mozzarella and Parmesan on top. 

4. Repeat beginning with the Tomato Sauce, until baking dish is full, ending with a layer of Tomato Sauce, Mozzarella Cheese, and a generous amount of Parmesan Cheese.

5. Place in the oven at 400 degrees and let cook for 30-35 minutes.

6. Once finished, remove from oven and let cool for a couple of minutes, then plate and enjoy!

Fajita Chicken + Spaghetti Squash Enchilada Bowl

Why head to a Mexican Restaurant when you can bring the Restaurant home with this yummy, healthy, and easy Mexican Inspired Meal. Yes, this recipe may take longer than most of mine however it requires limited Ingredients and minimal steps, making this recipe still extremely easy to make. It is also a great alternative for that Pasta Craving, Spaghetti Squash can literally have any type of Sauce placed on top of it and it will be absolutely delish! So grab your Sombrero and pour yourself a Margarita or Cerveza and enjoy a Mexican Fiesta from the comfort of your own kitchen!

Ingredients:

1. Spaghetti Squash - Halved

2. Chicken Breast

3. Mozzarella Cheese - Shredded

4. Enchilada Sauce (Recipe and Directions Below)

5. Fajita Marinade (Recipe)

6. Olive Oil

7. Salt + Pepper - To Taste

Enchilada Sauce Ingredients:

1. Olive Oil - 1/4 Cup

2. Flour - 1/4 Cup

3. Crushed Tomatoes - 28 oz Can

4. Chili Powder - 2 Tbsp + 2 Tsp

5. Oregano - 1 1/2 Tsp

6. Cumin - 1 Tsp

7. Garlic Powder - 1 Tsp

8. Onion Powder - 1 Tsp

9. Brown Sugar - 1 Tbsp

10. Salt & Pepper - To Taste

11. Water - 1 Cup

Enchilada Sauce Directions:

1. Heat Olive Oil in a saucepan over Medium-High heat. Mix in Flour until well combined.

2. Stir in Tomatoes, Chili Powder, Oregano, Cumin, Garlic Power, Onion Powder, Brown Sugar, and Water, season with Salt and Pepper (to taste). Bring Enchilada Sauce to a light boil, then reduce heat and let simmer until slightly thickened, approximately 10 minutes.

NOTE: This sauce will stay good for up to 2 weeks in an air-tight container in the fridge.

Directions:

1. Pre-heat oven to 400 degrees. Cut slits into the Spaghetti Squash and place in Microwave for 8-10 minutes to make cutting in half easier.

2. Once out of the Microwave cut Spaghetti Squash in half (stem to tail) and scoop out seeds. Brush Olive Oil and sprinkle with Salt and Pepper.

3. Place Spaghetti Squash face down on a foiled baking sheet and place in the oven. Let bake for 35-45 minutes, until inside is tender.

4. Place Marinated Chicken into a baking dish and when the Spaghetti Squash has about 5 minutes left put the Marinated Chicken in the oven and let bake for 20 minutes. Also, up the oven temperature to 450 degrees.

5. Use a fork and scrap the flesh into Spaghetti-like strands. Spoon Enchilada Sauce onto the Spaghetti Squash then sprinkle a healthy amount of shredded Mozzarella Cheese on top. Place back in the oven for another 10 minutes.

6. Remove both the Marinated Chicken Breast and Spaghetti Squash from the oven and let cool for a couple of minutes.

7. Plate and Enjoy!

Broccoli Cauliflower Soup

It may be weird making Soup when it is still 25+ degrees outside but honestly there is nothing better than a homemade Soup with fresh Ingredients, regardless what time of year it is. I am also notorious for buying too many vegetables at the grocery store and needed to figure out how to use up my Broccoli and Cauliflower before it going bad, and this Soup was the perfect Recipe to have stumbled upon. In total this Soup took about 45 minutes to prepare and serve, making it perfect for dinner or to make and freeze for later. Please don't let the colour fool you, it is super delicious, easy to make, and extremely healthy. Make this soup for dinner tonight, the Ingredients and Directions are below.

 

Ingredients:

1. Broccoli - 1 Head Chopped

2. Cauliflower - 1 Head Chopped

3. Yellow Onion - 1.5 Onions Chopped

4. Chicken/Vegetable Broth - 4 Cups

5. Water - 8 Cups

6. Olive Oil - 1 Tbsp

7. Butter - 1 Tbsp

8. Garlic - 4 Cloves Chopped

9. Mozzarella - 1/4 Cup Shredded

10. Oregano - 1/2 Tbsp

11. Thyme - 1/4 Tbsp

12. Parsley - 1/4 Tbsp

13. Salt and Pepper - To Taste

Directions:
1. Pre-heat oven to 450 degrees. Place chopped Broccoli and Cauliflower on a baking sheet, drizzle with Olive Oil, sprinkle with Salt and Pepper, and place Garlic evenly. Bake for 25 minutes or until lightly browned.

2. In a large pot melt Butter over medium-high heat, place chopped Onions, and saute until soft.
3. Remove Broccoli and Cauliflower from oven and place in pot, along with Water, Chicken/Vegetable Broth, Oregano, Thyme, Parsley, Salt, and Pepper. Bring mixture to a boil and let simmer for 5 minutes.
4. Puree mixture. Once at the desired consistency add in Mozzarella and stir until well incorporated. Note: Mozzarella may not completely melt, however will soften.
5. Ladle into a bowl and enjoy!

Blackened Tilapia + Collard Greens

Once again Blackened Tilapia makes an appearance, it is so delicious that I don't even care that I'm a Recipe Repeat! This time I paired it with Collard Greens, which before this Recipe I had never had, cooked, or even heard of, however I was pleasantly surprised! Although they are on the bitter side, like Kale, I cooked them with some Garlic and Red Pepper Flakes, which helped cut the bitterness and add some flavor to a fairly tasteless superfood. With Vitamins such as Vitamin A, Vitamin C, Vitamin K, Magnesium, Calcium, and Vitamin B6 this veggie may become a staple in my house! Check out the Recipe below:

Ingredients:

1. Tilapia Fillet

2. Blackening Seasoning (Recipe Here)

3. Collard Greens - Chopped

4. Olive Oil - 2 Tbsp

5. Garlic - 4 Cloves Pressed

6. Red Pepper Flakes - 1 Tbsp

7. Water - 1/2 Cup

Directions:

1. In a Frying Pan heat up half the Olive Oil then mix in pressed Garlic, letting cook for a couple of minutes or until fragrant.  Then mix in Red Pepper Flakes until fragrant. 

2. Place Collard Greens in Frying Pan and mix together with Olive Oil, Garlic, and Red Pepper Flakes. Then add in Water, put Frying Pan Lid on, and let steam for approximately 10 minutes on Medium-Low Heat.

3. In another Frying Pan heat other half of Olive Oil.

4. While Olive Oil is heating up, rub the Blackening Seasoning into both sides of the Tilapia Fillet.

5. Once Olive Oil is heated place the Tilapia in the Frying Pan, frying for 3-5 minutes per side.

6. Once both the Collard Greens and Tilapia have finished cooking, plate, and ENJOY! 😊

Cheesy Salmon, Broccoli, and Cauliflower Bake

Quite possibly my all time favourite Salmon Recipe to date. It was kind of a last minute meal, literally seeing what I could make out of what I already had in my fridge, also needed to incorporate Broccoli and Cauliflower so I didn't have to throw them out. I don't know what it is but Broccoli and Salmon go together so well, definitely my favourite Fish/Veggie Combo.

Ingredients:

1. Salmon 

2. Broccoli

3. Cauliflower

Veggie Sauce:

1. Olive Oil

2. Garlic - Pressed

3. Parmesan Cheese - Grated 

4. Bacon Bits

Salmon Crust:

1. Laughing Cow - 4 Triangles

2. Almond Milk - 1/3 Cup

3. Grated Parmesan Cheese - 1/4 Cup

Directions:
1. Pre-heat oven to 450 degrees F.
2. In a baking dish mix together Veggie Sauce Ingredients, before placing Broccoli and Cauliflower pieces in dish. Incorporate together, then sprinkle more Parmesan Cheese on top. Let sit while oven is pre-heating.
3. Place Veggies in oven and bake for 30-40 minutes, depending on size of Veggie pieces.
4. Mix together Salmon Crust Ingredients on stove top (medium heat) until creamy consistency, adding in more almond milk if needed.
5. Using a spoon, scoop and press mixture onto non-skin part of Salmon. Sprinkling more Parmesan Cheese on top of mixture to create a crust-like finish.
6. Salmon needs approximately 4-6 minutes per 1/2 inch to fully cook. Therefore, depending on the thickness of your Salmon Fillet, place in oven when Veggies have that much time remaining in oven. This way both Veggies and Salmon will finish baking at approximately the same time.
7. Let sit and cool for a couple of minutes before plating. Then ENJOY :)

Asian Inspired Salmon and Veggies

Another incredibly simple yet scrumptious meal that is uber healthy without sacrificing taste. Fish is one of my favourite proteins to cook, however it can get boring after eating it 2-3 times a week, that's why I was super excited when I found this Asian Inspired Sauce on Pinterest. And even better this Sauce would be great with other proteins such as chicken, beef, and even tofu (for all you vegetarians out there). So what's for dinner tonight... I think I just made that decision that much easier for you. Ingredients and Directions below:

Ingredients:

1. Salmon

2. Broccoli 

3. Red Onion

4. Mushrooms
5. Sesame Seeds (Optional Garnish)

Sauce:

1. Soy Sauce - 1 Tbsp

2. Rice Wine Vinegar - 1 1/2 Tbsp

3. Sriracha Sauce - 1 Tbsp

4. Honey - 1 Tbsp

5. Sesame Oil - 1 Tsp

6. Crushed Red Pepper - 1/4 Tsp

Directions:

1. Pre-heat oven to 450 degrees.
2. Mix together Sauce Ingredients (using half for Salmon and half for Veggies).
3. In a large frying pan on medium-high heat start to cook Broccoli and Red Onion.
4. Once oven has heated place Salmon in and cook for 12-15 minutes.
5. Once Broccoli and Red Onion are tender mix in Mushrooms and Sauce cooking for approximately another 5 minutes, until Mushrooms have slightly browned.
6. Remove Salmon from oven and let cool for a couple of minutes while Veggies finish cooking.
7. Plate Salmon on top of Veggies and sprinkle with Sesame Seeds and more Sriracha (Optional).
8. ENJOY :)

Not Your Average Chicken and Asparagus

Here's the quickest, the simplest, the yummiest chicken and veggie recipe EVER! This can be "What's For Dinner" tonight in only 3 steps - Marinade, Bake, and Plate!
Ingredients and Directions below:

Ingredients:

1) Chicken Breast

2) Asparagus 

3) Marinade (Click HERE for Ingredients)

4) Grated Garlic - 3 Cloves

5) Olive Oil - 2 Tbsp

6) Parmesan Cheese - 1 Tbsp

7) Red Pepper Flakes - 1 Tbsp

Directions:

1) Mix all Marinade Ingredients together in a zip lock bag, put Chicken in, and let sit for 1 hour.

2) Mix Olive Oil, Garlic, Parmesan Cheese, and Red Pepper Flakes together in a baking dish, adding Asparagus, and let sit for 30 minutes.

3) After Chicken has had enough time to Marinade place in oven at 450 degrees for 20 minutes.

4) Once Chicken has cooked for 5-10 minutes, place Asparagus in the oven and cook for the remaining 10-15 minutes.

5) Remove both Chicken and Asparagus from the oven, plate, and ENJOY!

Better Than Take-Out Chicken Stir-Fry

This is currently the most loved and requested dinner, and not just by me but also my boyfriend. It is super easy to throw together, cuts cravings for take-out, and does not break the bank. I always serve it with some sort of salad, coleslaw and kale mix seen in the picture below, however you can make it your own and serve your favourite side dish. All I know is that you definitely won't be disappointed by this delicious dinner, maybe you should make it tonight? 

Ingredients and Directions Below:

Ingredients:

1. 2 Chicken Breasts - Cubed

2. Broccoli - 6 Cups

3. Sliced Mushrooms - 4 Cups

4. 1 Small Onion - Sliced

5. Vermicelli Noodles - 1/2 Package

6. Flour - 1/4 Cup

7. Chicken Broth - 1 Cup

8. Honey - 1/4 Cup

9. Soy Sauce - 1/4 Cup

10. Grated Ginger - 1/2 Tbsp

11. Grated Garlic - 2 Cloves

12. Sesame Oil - 2 Tbsp

13. Olive Oil - 2 Tbsp

14. Sesame Seeds (optional)

Directions:

1. Cut Chicken into cubes and place in a bowl with Flour, coat chicken evenly. Remove Chicken, shaking off any excess Flour, and place on a plate. Leave remaining Flour in the bowl for the Sauce.

2. To make the Sauce: Add Chicken Stock, Honey, Soy Sauce, Ginger, Garlic, and Sesame Oil to Flour and stir until smooth.

3. Heat skillet on medium-high heat, adding 1 Tbsp of Olive Oil. Once Olive Oil is hot add Chicken and spread out evenly. Stir-fry Chicken until browned and cooked through. Remove and set aside.

4. Add 1 Tbsp of Olive Oil to the same skillet. Once Olive Oil is hot add Broccoli, Mushrooms, and Onions and stir-fry for approx. 5 minutes, or until Mushrooms have softened and Broccoli is crisp.

5. While the Chicken and Vegetables are cooking, boil water for the Vermicelli Noodles. Once water has boiled follow cooking times on the package.

6. Stir the Sauce again then pour it over the Vegetables. Bring Sauce to a boil, stirring constantly. Simmer for another 2 minutes or until Sauce thickens. Add Chicken and Vermicelli Noodles, mixing them together with the Vegetables and Sauce. Cook until heated throughout.

7. Plate, garnish with Sesame Seeds, and Enjoy!

Tacos Without The Tortilla... Sign Me Up!

Who doesn't love tacos? They're not only delicious but extremely easy to make and with so many  varieties they can be put together with ingredients already in your fridge and pantry. I kept things simple with basic veggies, however I really amped-up the flavor with the Fajita Marinade on the Chicken, I have been literally using this recipe as often as I can! Once again super easy and uses ingredients most already have.

Ingredients:

1) Roman Lettuce

2) Tomatoes - Finely Diced

3) Red Onion

4) Black Beans - Canned

5) Corn - Frozen or Canned

6) Fajita Marinated Chicken - Sliced (Ingredients/Recipe Below)

7) Vinaigrette (Ingredients/Recipe Below)

Directions:
1) Mix all Marinade Ingredients together in a ziplock bag, put Chicken in, and let sit for 1 hour.
2) After Chicken has had enough time to Marinade place in oven at 450 degrees for 20 minutes.
3) While Chicken is baking mix together Vinaigrette Ingredients and let rest in fridge.
4) Chop up Salad Ingredients and plate.
5) Remove Chicken from the oven, let sit for a couple minutes before slicing and placing on Salad.

Lemon Garlic Salmon + Asparagus

With my upcoming trip to Peru in a couple of days, cooking dinner has been a little random since I am literally cleaning out and using anything and everything in my fridge. However, I was lucky enough to have both Salmon and Asparagus, which pair together like Peanut Butter and Jelly, added some Garlic and Lemon to them and VOLIA! Another easy-peasy meal, that honestly took me 15 minutes, prep and cooking time included, and only needed 5 ingredients. 

Ingredients (2 Servings)

1) Salmon - 1 Fillet Halved

2) 2/3 Bunch of Asparagus

3) 1 Lemon

4) Garlic - 4 Cloves

5) Olive Oil

Directions

1) Pre-Heat oven to 375 or 400 degrees

2) While oven is pre-heating, mix together a little Olive Oil, Juice from 1/2 a Lemon, and 2 Cloves of Garlic in a bowl, placing the Salmon Fillets skin up and let marinade

3) Line a baking sheet with tin-foil and place Asparagus and Salmon Fillets on sheet

4) Sprinkle some Olive Oil, Lemon Juice, and 2 Cloves of Garlic over the Asparagus and place Sliced Lemon over the Salmon Fillets

5) Bake for 10-12 minutes, depending on temperature of oven (I did 375 degrees for 10 minutes)

6) Plate and ENJOY!

Poached Eggs + Asparagus + Lemon Vinaigrette

Over the past couple of months I have really started to enjoy cooking and experimenting with new recipes, which I'm sure you've noticed with my last couple of Blog Posts plus on Social Media. I am all about quick healthy meals that don't compromise flavour, honestly you don't have to sacrifice sauces and dressings, just make them yourself, that way you know exactly what's going into them! This meal is the perfect lunch or light dinner and you literally need less than 10 ingredients (in which at least half you probably already have in your kitchen) and 15 minutes, who doesn't love that. Check out the Ingredients and Directions below:

Ingredients (2 Servings)

1) Asparagus - 1 bunch

2) Eggs - 4 Eggs

 3) Olive Oil - 1 tbsp

4) Garlic - 2 Cloves Minced

5) Hot Sauce - Optional

Vinaigrette

1) Lemon Juice - 2 tsp

2) Olive Oil - 4 tsp

3) Dijon Mustard - 1/4 tsp

Directions

1) Saute Asparagus in Olive Oil and Garlic - Approx 10 minutes

2) Boil Water and Poach Eggs - 5 minutes

3) Whisk together Lemon Juice, Olive Oil, and Dijon

4) Plate Asparagus, place Eggs on-top, lightly drizzle Lemon Sauce over everything, and add Hot Sauce, if desired, on-top of Eggs.

5) Voila! ENJOY :)

What's for Dinner Tonight - Stuffed Salmon

I am a huge Fish lover and tend to eat it 2 - 3 times a week, but after a while it can become boring and repetitive, which makes me start wanting to eat out more or reach for something unhealthy. After spending hours on Pinterest trying to find ways to spice up my Fish Fillets, I pulled ingredients from 3 different recipes and my Stuffed Salmon was born! Now I have a uber-delicious meal that is super easy to make and takes approximately 45 minutes to prep and cook.

Ingredients (2 Servings)

Salmon Fillet - 4 Oz (X2)

Spinach -3 Cups

Basil - 1 Cup

Sun Dried Tomatoes - 1/3 Cup

Feta (Cubed) - 1/2 Cup

Garlic (Minced) - 2 Cloves

Olive Oil  - 1 Tbsp

Directions

1) Pre-heat oven to 375 degrees.

2) In a heated pan mix Olive Oil, Garlic, Sun Dried Tomatoes, Spinach, and Basil together. Once Spinach/Basil have wilted and Sun Dried Tomatoes are fragrant remove from heat and mix in Feta.

3) Take your Salmon Fillets and slice through the middle stopping just before the other edge.

4) Spoon the mixture into the middle of the Fillet, then cover with the top flap of the Salmon and carefully place in a lightly oiled baking sheet/dish. 

5) Bake in the oven for 20-30 minutes, depending on the thickness of your Salmon Fillet.

6) Remove from the oven and serve with your favourite side, I made a simple Spinach Salad, which you can see below, but quinoa/rice or any vegetable would be equally as delish! 

7) ENJOY!

 

DIY Blackening Seasoning + Tilapia Recipe

This restaurant quality Blackening Seasoning is super easy to make, a fraction of the cost of purchasing pre-made, and is delicious on Fish, Chicken, Steak, or whatever your favourite protein is. The best part is that it is made with everyday spices found in most pantries, and trust me if I had them all then most is an understatement. 

 Here's what you need:

Chili Powder

Cumin

Garlic Powder

Onion Powder

Paprika

Salt

Pepper

For 1 serving of protein you need 1/2 tsp per spice, totaling approx 3.5 tsp of mixed seasoning, or like me you can make a larger batch to keep on hand for future use (remember to use equal parts of every spice). Mix all spices together and your seasoning is ready to be rubbed onto your protein.

 

 

 

Now that you have the tools to blacken your favourite protein, I have the quickest and tastiest Tilapia Recipe that takes literally 3 Steps and less than 15 minutes from prep to table. All you need is a Tilapia Fillet, your seasoning, and whatever side you want to serve with it. I served a red cabbage slaw beside it, but roasted veggies, rice, or on-top of a spinach or kale salad would be equally as yummy! 

 

Instructions:

1) Using 2 tsp of Oil Olive, oil frying pan and let simmer

2) While waiting for your frying pan to heat, rub approx. 1.75 tsp of seasoning per side with your hands, totaling approx. 3.5 tsp of seasoning per fillet

3) Once frying pan is hot, place tilapia in pan - fry until seasoning is crusted then flip over and cook the other side (approx. 3-4 minutes per side) 

4. ENJOY!