Chicken Italiano

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Props go to my friend Megan for the combination of this stacked flavorful chicken. Oh my goodness, it is seriously fantastic. My mouth thanks her for inspiring this dish and for inspiring a love of food in my life. Whenever I go to a restaurant with her she orders and it is always the best they have to offer! This girl likes to read menus in her spare time people! She has for sure inspired my love for food. Thank you my friend!


Parmesan shake & bake

3/4 c panko bread crumbs

2 lbs chicken


Sun dried tomatoes

Fresh mozzarella

Balsamic reduction sauce

Preheat oven to 400 degrees.

Add 1 package shake & bake to bag that comes with it. Also add pankp bread crumbs and mix well. Trim chicken and cut to even thickness. Wash chicken and add wet chicken to the bag and shake. Place on foil lined cookie sheet. Cook for 18 min.

Take out of oven and check the status of the chicken. At this point you want the chicken just barely cooked. Top each chicken piece with pesto, sun dried tomatoes and slices of fresh mozzarella. Place back in the oven for a couple minutes until the cheese melts.

Plate the chicken and drizzle with balsamic reduction sauce. This should taste nothing short of AH - MAZING! You can serve with a side of your favorite veggie and a little pesto pasta if desired. Enjoy my friends!

Veggie Feta WOW Bowl


It’s a complete meal, packed with nutrition, crazy tasty and all in one bowl. Wow! 


Veggie Feta Wow Bowl


3/4 cup brown rice

1 cup black eyed peas, rinsed

4 3/4 cups water

3 cups diced carrots 

3 cups chopped kale

1/2 red onion

1/2 tea sea salt

1/4 tea white pepper

1 1/2 cups feta cheese

Add rice, black eyed peas and water into a large pot. Bring to a boil. Then cover and simmer for 40-50 minutes until tender.  Walk away for about 20 minutes then come back to start with the veggies.

Peel and dice carrots.  Add them and 1/4 cup water to a large skillet. Cook for about 10 minutes. Meanwhile prepare kale and onion.  Add in kale and onion to the carrots and cook until the kale starts to wilt.  Add in the beans & rice, salt, pepper and feta cheese.

Inspired by Whole Foods

Avocado Crunch WOW Bowl

Seriously I have a thing for this dish!  It is so great! I hope you love it! 



¾ cup dry kamut

2 cups soaked almonds

3 large tomatoes

3 bell peppers; red, yellow or orange

6 stalks celery

4 green onions

1 cup cilantro

¼ cup fresh lemon juice

2 tsp coconut nectar

1½  Tbl natures seasoning (celery salt, Mortons)

2 Tblnutritional yeast 

 2 to 3 avocados

Soak almonds in water for 12 hours or more.

Bring 4 cups of water and kamut to a boil.  Then place a lid on, turn down the heat and let simmer for 30 to 45 minutes. 

Chop the almonds, tomatoes, peppers, celery, onions, and cilantro.  Add lemon juice, nectar, seasoning and yeast and mix all together.

Last add chilled kamut and avocados and gently stir.  Bon appetit!

*Recipe adapted form Green Smoothie Girl

OK guys!  This recipe might have some things that are new to you.  TRUST me, try it!

1- KAMUT is one of the oldest grains on the earth and is virtually untouched by GMO's.  It is so good for you.  AND it tastes great.  It reminds me of little pine nuts but minus the nut flavor.  Oh. My.  I think it is my favorite grain.  I seriously think you should try it.  You can buy it below or at your health food store.

2- COCONUT NECTAR, picture agave but good for you.  Apparently agave is getting some pretty bad rap for being next to high fructose corn syrup, in other words, bad for you.  So the alternative is coconut nectar.  One heads up is that it is more potent than agave.  So keep that in mind if you add it to a smoothie or something.  

3- NUTRITIONAL YEAST is a non-active yeast grown on molasses and then dehydrated. I use the flakes not the powder. If you are using the powder you need half as much.  It adds a savory flavor to food.  Some say it adds a nutty, cheesy or creamy flavor.  I say nutritional yeast is to salads what bullion is to soups.  It is delicious and adds a few more vitamins to your dish!

4- SOAKED ALMONDS see this post to learn more.

White Sauce for Fish Tacos

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I swear its all in the sauce!  I have seriously turned into a bit of a fish taco snob.  I don't really like to order fish tacos from restaurants anymore because it is rare that they make a good sauce!  Is anyone with me on that???? However, I am a girl who adores flavor, I like my food hot and couldn't care less to eat something if it seems "dry" to me. 

With that said, if you are a little like me, you might enjoy this sauce with all the flavor over hot fish tacos!  Plus this is something that is really simple to do.  The sauce has 5 ingredients.  Warm your corn tortillas, make some fish, pico and cut thin strips of cabbage and some fresh lime wedges. 

A note on the fish.  You can you any type of fish for this.  My boys caught strippers in Lake Powell and we made fish tacos with them and they were great.  I have used tilapia, cod and whatever I can get my hand on that I feel good about. Last night I used some halibut that some friends brought us from Alaska mixed with a few of the salmon burgers from Costco.  If I were cooking for a large group, especially teenage boys, I would just grab a bag of fish sticks from Costco. Not as healthy, but simple for large groups.  The best part is no matter what version you choose for your fish the tacos, they always taste great.

A word about the pico.  Just dice white onion, cilantro and tomatoes.  Squeeze some lime and sprinkle a little garlic salt over the top and mix! 


White Sauce for Fish Tacos


¾ cup sour cream

¼ cup mayo

2 tea cumin

1 tea garlic salt

Juice from one lime 


Mix together, add more cumin and garlic salt if want it a little stronger.  Warm corn tortillas, add blackened fish, cabbage, pico, white sauce and fresh limes on the side – Yummy!

Blue Cheese, Pear and Arugula Chicken

Blue Cheese, Pear and Arugula Chicken


2 Tbl garlic

1 Tbl butter

2 cups chicken broth

½ lb blue cheese

2 Tbl cornstarch


Grilled / Rotisserie chicken, shredded 

Pears, diced

Arugula, washed, dried and chopped

Balsamic reduction sauce


Sauté garlic in butter, add chicken broth and blue cheese, let simmer. While simmering make a paste with cornstarch and a little bit of water.  Add this to the mix and allow sauce to thicken. Salt to taste.

Pour sauce over the top of rotisserie chicken. Serve with pears, arugula and balsamic reduction over-the-top. Get ready for your taste buds to dance!

Just a note on the chicken. Rotisserie chicken from Costco is fast, but not very good for you. (I still pick them up sometimes, how can I help it!?!) Another option is grilling your chicken and then put all your breasts in the kitchen aid and mix. It shreds the chicken like a champ, even while it is steaming hot! Be careful not to over mix or you will end up with chicken burger! 

Enjoy it! So. Crazy. Delicious.