Salmon Burgers

Salmon cakes? Salmon burgers? Salmon patties!? Whatever you want to call them, here's my new favorite recipe. I've scrolled right past these SO MANY TIMES but decided to finally give them a try. Why did we wait so long!? Mark asked the same thing after the first time I made these. We are loving these lately! The flavor is great and if you don't love that fishy flavor you are in luck because these burgers are super mild. 

It turns out that canned salmon is a thing and it's much less scary than it sounds. You could certainly use fresh salmon, cook and form into patties, I love the quick and easy route when using the stuff right out of the can. Bonus points because this also makes it a very budget friendly meal. Cannot get enough of these and they make for the BEST lunch the next day. Serve them on top of a salad with a side of sweet potato wedges and a squeeze of fresh lemon juice. 

Thanks to my friend Allison for sharing this recipe with me! 


Salmon Burgers

2 6oz. cans wild salmon, drained
2 eggs, beaten
2 Tablespoons minced shallots
2 cloves garlic, minced
2 Tablespoons green onions, finely chopped
1 tsp. salt/herb mix (I used salt + herbs de provence)
2 tsp. whole grain or brown mustard
2-3 tsp. coconut flour
1/4 cup coconut oil

Combine all ingredients except coconut flour and oil in a mixing bowl. Add coconut flour in 1 tsp. increments until the mixture isn't "wet". 

In a large pan over medium heat, melt coconut oil. Form salmon mixture into patties and place in the pan of hot oil. Allow patties to brown before flipping- about 5-6 minutes on each side. Cook all the way through and serve. 

Paleo Asian Lettuce Wraps

Another Instagram post, another recipe. I love scrolling through all of the delicious dinner posts I see on Instagram and I've been posting our dinners on my stories more. I seriously get so many questions when I post pictures of our dinners so why not post them here with the recipes included!

These Asian Lettuce Wraps are from 2011 and were a favorite staple dinner in our Illinois kitchen. I loved the PF Changs version so much that I found a copycat recipe online years ago and always found myself wanting to make them. They are easy, fairly healthy and full of flavor. The addition of Hoisin sauce adds wonderful flavor but unfortunately, lots of added sugar and sodium. 

Several years ago, I cleaned up my lettuce wrap recipe for what I'm posting here. Lean turkey, lots of veggies and coconut aminos make this a wonderful Paleo and Whole30 alternative! Ground chicken and lean beef work equally as well with this recipe- I used good quality ground turkey this week and it was delicious. You can also add whatever veggies you have on hand! We love the combo of onions, carrots, mushrooms and water chestnuts. Iceburg lettuce used to be my go-to for the wraps but lately I've been buying Boston bibb and it works so much better! If you want that slightly nutty flavor that you miss without the Hoisin sauce, a Tablespoon or two of almond butter in here gives it just that! 

These are delicious on their own, or served with an asian cucumber salad on the side! Just toss the cukes with some coconut aminos, rice wine vinegar and sesame seeds (another PF Changs recipe replica!)

Enjoy!

Paleo Asian Lettuce Wraps

1 lb. lean ground turkey
1 cup chopped carrots
1/2 yellow onion, diced
1 cup chopped mushrooms
1 can chopped water chestnuts
2 cloves garlic, minced
1 Tbsp. ground ginger
1/4 cup coconut aminos 
Olive Oil
Bibb lettuce, for serving

Coat the bottom of a large skillet/saute pan with a few swirls of olive oil and place on medium heat.

Add garlic, onions, carrots and ground ginger and saute until the vegetables start to get soft and fragrant, about 5 minutes. Adding the ground ginger early on allows for the flavor to get nice and toasted and really amplifies it! Add mushrooms and cook for an addition 5 minutes. Season with a little bit of salt and pepper and transfer cooked vegetables to another bowl. 

Keep heat at medium and add ground turkey. Break up the turkey as it cooks. Once meat is cooked through, add the vegetables back in and add the can of water chestnuts. Add coconut aminos and toss it all together. 

Remove from burner and serve in lettuce cups! 

Summer Chicken Parmesan

I've gotten into the habit of trying at least one new recipe a week which has added a ton of new favorites to our ever expanding dinner rotation. Fast and fresh is my favorite in the Summer, so that we can maximize our time outside after naps!

This lightened up Chicken Parmesan is comforting and totally Summer-fied. The original recipe inspiration came from this Cooking Light recipe here, but I cleaned it up even more swapping out the panko for almond meal. I also added a layer of marinara on top of each chicken breast to brighten it up and, if I'm being honest,  because my kids love anything with a little sauce! Everyone in the Moore house loved this meal. Swap out milk for almond milk and leave out the cheese for a Paleo/Whole30 approved dinner.

Summer Chicken Parmesan
recipe adapted from Cooking Light

1 cup almond meal
1 large egg, lightly beaten
1/4 cup milk
3 chicken breasts, filleted
salt + pepper
olive oil
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 cup cherry or grape tomatoes, halved
handful fresh basil, chopped
2 cloves garlic, minced
1 cup marinara sauce
shredded mozarella cheese

Preheat Broiler and place oven rack in the middle.

In a small bowl, beat the egg and 1/4 cup of milk. Place the almond meal in a pie dish and season with a little salt and pepper, and mix up with a fork. Season chicken on both sides with salt and pepper. 

Create a dipping station, and dredge each piece of chicken in egg, then the almond meal mixture. 

Add about 2 teaspoons of olive oil in a large skillet on medium high heat. Cook each chicken breast for about one minute on each side, transfer to a baking sheet prepped with cooking spray or parchment paper. Top each chicken breast with a layer of marinara sauce and a sprinkle of mozzarella cheese. Broil for 3-5 minutes.

In the skillet, heat a little more oil and add garlic, zucchini, tomatoes and basil. Saute for 5 minutes until the vegetables are starting to get soft. Serve chicken with veggies on top and more fresh basil if desired. 

Nicoise Salad, Take Two

Ugh. I love this salad. My friend Sophie and I ate these together when we were both planning our weddings and it always reminds me of that magical, newly engaged time. #25forever. Mark fondly refers to dinner salads as single girl meals, but he happily eats them and for that I am thankful. Of all the salads we do for dinner, this one is my favorite. It had been awhile and I was craving this giant bowl of goodness. I first posted this recipe back in 2013 but I'm back again with it- mostly because I'm obsessed, but also because this version looks a little prettier. This is a great adult meal that works well deconstructed as a meal for the tiny humans in your house. You're welcome. 

I did a little research, and discovered that this salad originated in the city of Nice, France. Traditionally, it's made with tomatoes, hard boiled eggs, Nicoise olives and anchovies and dressed with olive oil. I think I'll give this a whirl someday.

I used my Lemon Garlic Salmon recipe and built our salads around that. The warm salmon on top of the greens wilts them ever so slightly which I love. Arugula stands up well to this and is my favorite to use right now. I always always add a few roasted potato wedges to my Nicoise salads, giving them a little comfort factor. Same with the roasted green beans. SO SO GOOD. 

Pour yourself a glass of white wine and it's almost like you're on a European vacay. 

Nicoise Salad

Lemon Garlic Salmon
Arugula/Baby Greens mix
Grape tomatoes, sliced in half
Roasted potato wedges
Roasted green beans
Kalamata olives
Capers
Red onion, thinly sliced

Dijon Vinaigrette:
1/2 cup olive oil
1 Tbsp. dijon mustard
1/4 cup red wine vinegar
1 clove garlic, minced
salt + pepper, to taste

For perfect roasted potatoes and green beans:
Preheat oven to 425 degrees. Cut small redskin potatoes into wedges and wash and snip beans. Toss both the potatoes and beans separately with a little olive oil and season with salt and pepper. Spread each evenly on two separate baking sheets. Potatoes will cook in 20-25 minutes and do the green beans for about 10-15. 

Follow my salmon recipe HERE.

To assemble the salads, Fill bowls with greens and top with all of the salad toppings. Finish with warm salmon and drizzle with dijon vinaigrette. 

Cauli Crust Skillet Pizza with Sausage, Mushrooms + Peppers

Pizza is our FAVORITE. Normally, I'm all about eating the real thing and just going all in on Fridays when we either make homemade pizza or venture out to one of our favorite local spots. But sometimes, I just can't wait until Friday and the craving hits hard. I'm all about clean and healthy eating but I've never really been into healthy pizza alternatives. If I'm going to eat pizza, I'd rather EAT PIZZA. 

I did, however, have a change of heart last week when my friend posted a picture of her cauliflower pizza crust on Instagram. My mouth was seriously watering and I saved the recipe. I've had cauli crust on my radar for quite some time and I was eager to give it a whirl. 

This cauliflower crust is AMAZING! I'm not saying that this should replace your weekly (real) pizza night, but I am saying that you should give this a try for when the pizza craving hits but you're trying to stay healthy. Mark was a skeptic and I totally won him over with this! If you're expecting this crust to hold it's own and act like a real pizza, it just doesn't do that. Know that you'll be eating it with a fork and just load on the toppings. 

Now, you can make this crust as easy or as complicated as you want. I ended up pulsing mine in the food processor and cooking for 15-20 minutes, then squeezing out some of the liquid, but I certainly don't think it's necessary. Next time I'm going to try just pulsing and mixing it raw, then cooking it in the oven before topping with my toppings. Skp the cheese (in the crust and on top) to make this Paleo and Whole 30 friendly! 

Make your Monday taste like a Friday. Kind of.

Cauliflower Pizza Crust

recipe adapted from ifoodreal.com

1 small head cauliflower

1 egg

1/4 cup grated parmesan cheese

1/4 tsp. salt

1/2 tsp. pepper

1 tsp. oregano

Preheat oven to 275 degrees.

Wash and chop cauliflower into florets. Place in the bowl of a food processor and pulse until the cauliflower is finer than you would when making cauliflower rice.

In a bowl, combine cauliflower, egg, cheese and seasonings. Mix until combined. 

Form "dough" in a cast iron skillet or on a baking sheet, pressing it together. Bake for 15-20 minutes.

Top with toppings of choice. (I did Italian sausage, peppers and mushrooms with marinara and mozzarella) Bake until cheese is nice and bubbled. Cut and serve!

Buffalo Chicken Stuffed Sweet Potatoes

I'm running a 21 Day Holiday Meltdown for our gym right now and it's been to motivating and encouraging as the holiday season is in full swing. We do daily check-ins, post our workouts and share recipes and healthy eating. This time of year is SO HARD for so many of us to stick to our health and fitness goals and this has been a great way to keep everyone accountable! What good is a bunch of hard work if you are going to let it go because you can't say no to ALL THE CHRISTMAS TREATS. 

This recipe has gotten the most response so far and it's become a favorite here over the past couple of months. I love the sugary sweetness of the baked sweet potatoes coupled with the tangy and spicy buffalo chicken. The cilantro and scallions on top are the perfect finishing touch. We love this meal! This chicken would also be delicious in a lettuce wrap for lunch or as protein on top of your favorite dinner salad!

Buffalo Chicken Stuffed Sweet Potatoes

3 boneless skinless chicken breasts
1/3 cup Frank's Red Hot (or other hot sauce)
3 Tbsp. liquid aminos or Tamari
2 Tbsp. olive oil
1 tsp. garlic powder
sweet potatoes, baked (400 for one hour)
cilantro, chopped
scallions, chopped

In a small bowl, mix red hot, liquid aminos, olive oil and garlic powder. Place chicken breasts in a crock pot and pour sauce over. Cook on low for 3-4 hours. Shred chicken and toss in the remaining liquid from the crock pot.

Serve over baked sweet potatoes and top with chopped scallions and cilantro.

Butternut Cauliflower Coconut Chicken Curry

File this one under things unlike anything else I've ever made. I love trying new recipes and mixing it up a bit. This dish is FULL of flavor and has so many different flavor dimensions. The base is creamy and coconutty with a giant punch of that unmistakable curry flavor. I found the original recipe in this month's issue of Cooking Light, but tweaked a few things to clean it up and added chicken to make it a protein packed, complete meal. The roasted chick peas and peas are the perfect crunch on top! 

This meal is perfectly fine as is, which is how we ate it, but it would also be delicious over quinoa or even jasmine rice! The roasted chick peas and peas on top create the most perfect crunchy bite. We loved this dish! 

Butternut Cauliflower Coconut Chicken Curry

1 (15 oz.) can unsalted chick peas, rinsed and drained
3 Tbsp. olive oil, divided
1/2 cup frozen green peas, thawed
1 small chopped yellow onion
2 Tbsp. fresh minced garlic
1.5 Tbsp. curry powder
3 cups peeled and cubed butternut squash
1/2 head cauliflower, cut into florets
2 cups unsalted vegetable stock
1 tsp. pepper
1/2 tsp. kosher salt
1 cup full fat canned coconut milk
6-8 chicken tenderloins

Preheat oven to 450 degrees. 

Place chickpeas on a rimmed baking sheet and toss with 1 Tablespoon of olive oil. Spread chickpeas in an even later and bake for 30 minutes. Add peas to pan and bake for another 5 minutes, or until peas and chick peas are crisp. 

Reduce oven heat to 375 degrees. 

Line baking sheet with parchment paper. Arrange chicken tenderloins on sheet. Drizzle with olive oil and season with a little salt and pepper. Bake for 20-25 minutes, or until juices run clear.

While the chicken is cooking, heat a large dutch oven over medium heat. Add remaining 2 Tablespoons of olive oil with the onion and garlic. Saute for 5 minutes. Add curry powder and cook for another minute or so. Add butternut squash and cauliflower, as well as the stock, salt and pepper. Bring to a boil over medium heat. Reduce heat to medium low and simmer for 15-20 minutes, or until vegetables are tender. 

Remove pan from heat and stir in coconut milk. Slice chicken and add it to the vegetables. Serve with roasted chick peas and peas on top! 

Lemon Garlic Salmon

This is the easssiesttttt and also my favorite way to make Salmon. It takes literally no time at all and comes out of the oven perfectly every single time. There's something so satisfying to me about only using a few ingredients. Gourmet cooking at home doesn't need to be complicated! Salmon is a food that my body craves and I start to go a little crazy if we haven't had it in a couple of weeks. It's one of those things that just makes me feel healthy and good after I eat it. Bonus points because, call me crazy, but I always swear it gives my skin a little extra glow. 

I kept it simple on Monday night and paired our salmon with sauteed broccoli rabe. Broccoli rabe has become one of our favorite greens. The bitterness isn't for everyone, but we honestly love it. You can blanche it in water for a minute or two prior to sauteing, as this takes out a little bit of the bitter taste. I have done this before but I usually just wash, chop and cook! 

And as pesky as that salmon skin is...I find that the skin on salmon has better flavor.

Enjoy!

Lemon Garlic Salmon

1 lb. wild salmon
2-3 cloves garlic, minced
1 lemon, sliced
a few thin slices of unsalted butter
salt and pepper

Preheat oven to 350 degrees. Prepare a baking sheet with tin foil or parchment paper.

Top Salmon fillet evenly with garlic. Season with salt and pepper and place a few thin slices of butter on top. Finish with lemon slices lined up on the fillet. Bake for 20-25 minutes, until salmon is cooked through and flakes easily. You will need more or less time, depending on how thick your fish is. 

Oven Fajita Quinoa Bowls

My love for Mexican food and margaritas runs deep. When we go out for Mexican I want to go ALL OUT. But add in lots of chips, queso, tortillas and a few drinks and it quickly turns into the biggest splurge meal of life. I make a lot of Mexican inspired things during the week and have found I can still satisfy that craving with the same flavors yet a lot less of the bad stuff. 

These fajitas are a favorite around here. I've been making them for years and they do not disappoint. This is truly an express meal because it takes all of 10-15 minutes to prep and can be cooked and on the table in under an hour. Quinoa is a great base for this as it soaks up all of the tasty cooking juices, but cauliflower rice is another healthy option! Add some chopped avocado and cilantro for a little something extra. 

Go ahead. You can't mess this meal up.

Oven Fajita Quinoa Bowls
recipe adapted from Budget Bytes

1 lb. boneless skinless chicken breast (about 2 large), cut into small strips
2 green bell peppers, sliced
1 red bell pepper, sliced
1 large yellow onion, sliced
2 Tbsp. olive oil
lime for garnish
1 cup quinoa, cooked

Seasoning:
1 Tbsp. chili powder
1/2 Tbsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
pinch of cayenne pepper

Preheat oven to 400 degrees.

In a large baking dish, combine chicken, peppers and onions. Toss with olive oil and seasoning, making sure everything is evenly coated. Bake for 35-40 minutes, stirring once about halfway through. 

Serve on top of quinoa with a wedge of lime. 

Burger Bowl

The burger craving comes on hard in the Summer. I love gourmet burgers with strange toppings and flavors, but in the Summer, there is nothing like a juicy grilled burger with the classic all American toppings. 

Because I really hate soggy bread, I actually really like burgers without buns. I can pile on toppings and not worry about everything falling apart and spilling onto my plate. Bonus points for skipping out on the extra carbs and making it healthier.

We are LOVING burger bowls this Summer. They are so simple to put together and I almost always have everything on hand. Pickle drizzled on top of it all is a necessary step...it's strange but good! This is far from a recipe and more of a here's what you need and just pile it all together type of post. Enjoy!

Burger Bowls

Lean ground beef burgers- grilled inside or out
Iceberg lettuce, chopped
Tomatoes, sliced
Hamburger dill pickles with some juice reserved
Salt + pepper
Mustard
Ketchup

I start with my bowls and fill with a pile of chopped iceberg lettuce. Layer on sliced tomatoes, pickles and even onions or mushrooms- whatever else sounds tasty to you! Finish with a warm burger and drizzle it all with a little pickle juice. Add mustard and ketchup and devour it all! I also sometimes serve mine with oven roasted potatoes. 

Chopped BLT + Roasted Corn Salad

One of our local breweries already has their pumpkin beer on tap and I am just not ready for that. I love Fall and everything that comes with it, but we have plenty of Summer left and I intend to enjoy it fully. I can't even really get on board with pumpkin madness until the month of October hits. We all want Fall to hurry up so that we can cozy up in our blanket scarves and drink pumpkin spice lattes and cheer on our favorite football teams but we rush it so much that once it's actually here, it rushes by us at an even faster pace. 

If I have learned anything from having kids, it's to savor every moment, big and small and focus on being present. Not wishing for the next holiday, the next event, the next big thing, but rather sitting back, being mindful and just enjoying where you are right now. 

And right now, I'm savoring Summer. I love the hot lazy days with my kids, relaxing at the pool, playground dates and iced coffee in the afternoon. 

This is the ultimate Summer salad and so perfect to whip up on a hot night! I love the addition of roasted corn and this basil vinaigrette tied it all together nicely. And Speaking of roasted corn, did you know that you can roast your corn on the cob, right in the husks in the oven!? Neither did I until this Summer and it's my new favorite way to make it. I don't think it adds any crazy extra flavor, but it's just so easy! Radishes are a new favorite around here and we are loving the extra crunch in our salads. With so many veggies in season right now, you can really add anything you want! I made this salad for lunch today and swapped out the corn for creamy avocado. I didn't hate it.

Enjoy! 

Chopped BLT + Roasted Corn Salad 

2 ears corn, roasted and cut off the cobb

Chopped romaine hearts

Cherry tomatoes, chopped

English cucumber, chopped

Radishes, chopped

Bacon, cooked and crumbled

Basil vinaigrette, recipe below

Preheat oven to 400 degrees.

Prep the corn by simply peeling back the husk without removing it, removing the silks, then pulling it back up over the corn. Place cobbs in the oven and cook for 30 minutes. Let them cool for a few minutes after cooking before removing the husks. Cut the kernels off the the cobb.

While the corn is cooking, cook your bacon and chop up the salad ingredients. Pile them high in your salad bowls! Add corn and top with basil vinaigrette. 

Basil Vinaigrette

recipe from Against All Grain

1/4 cup balsamic vinegar

1 tsp. dijon mustard

1 Tbsp. honey

1/3 cup extra virgin olive oil

2 garlic cloves, crushed

6 basil leaves, chopped

salt and pepper

Place all ingredients in a mini food processor or blender and and process/blend until combined.

Warm Balsamic Steak + Veggie Salad

I am OBSESSED with this salad. My friend Rachel shared the recipe with me and it was just so ridiculously delicious! Healthy eating at its best and bonus points for taking hardly anytime at all in the kitchen on a weeknight. Everything cooks together on one pan, making cleanup a breeze. We love to grill our steak but since it takes time to fire up the Joe, it was nice to be able to stick this under the broiler and have it ready in under 20 minutes! 

With so many fresh vegetables in season right now, you could add whatever you like! Brussels sprouts, mushrooms, zucchini and corn would be great additions. 

This is light and summery but still filling enough for a meal. And salad for dinner means we didn't have to feel guilty about popcorn and wine to enjoy during Jojo's FINAL ROSE on Monday night! 

Warm Balsamic Steak + Veggie Salad
recipe adapted from Host the Toast

1 lb. skirt steak or flank steak
1 bunch asparagus, ends trimmed
1 cup cherry tomatoes
1/2 red onion, sliced
a couple handfuls of baby greens
olive oil, for drizzling
2 Tbsp. balsamic vinegar
handful chopped walnuts
salt and pepper, to season

Adjust rack to the highest spot in the oven and turn oven on to broil. Prepare a baking sheet with parchment paper. 

Place steak in center of baking sheet and surround with the vegetables. Drizzle vegetables and steak with olive oil and season with salt and pepper. Make sure to salt and pepper both sides of the steak. 

Place steak and veggies in the oven. Cook for 5 minutes, then flip the steak and cook for another 5 minutes. Remove tray from oven and place steak on a cutting board and cover with tin foil. Let it sit for 10-15 minutes. 

Transfer roasted vegetables and remaining juices to a medium bowl. Toss with balsamic vinegar and walnuts and season with salt and pepper as needed. 

To assemble the salads, start with a handful of baby greens, then layer on the warm vegetables. Slice steak thinly, against the grain, and place on top. 

Mexican Quinoa Stuffed Avocado

Stuffed avocados are my current favorite food trend. They are popping up on menus everywhere and they are SO FUN. Thet perfect little hole where the giant avocado pit is!? I mean it's the perfect spot to stuff with some goodness. And when I say stuff I mean pile that thing high! 

One of my favorite fast-casual restaurants here in Charlotte, Viva Chicken, has a stuffed avocado and it is beyond delicious. I grabbed it as a side last week and was immediately inspired to create my own version. 

Presentation is everything, and while you could just chop up the avocado and mix it with this flavorful filling, stuffing it inside of the avocado is that little something extra! This couldn't have been easier to put together. I grabbed some fresh veggies that I had in the fridge, sauteed them up, and mixed them with organic quinoa and lean beef seasoned with Joe's Stuff (my favorite creole blend EVER). I finished these off with some Cholula and I totally want to make them again this week. And the week after that. Sub out the quinoa for cauliflower rice and you have a Whole30/Paleo approved meal! 

Mexican Quinoa Stuffed Avocados

2-3 ripe avocados, cut in half with outer skin removed
1 cup quinoa, cooked
1 lb. lean ground beef
1/2 red onion, chopped
1 small zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
Cajun or mexican seasoning
salt + pepper, to taste
olive oil, for sauteeing
fresh chopped cilantro, for garnish
Cholula, for serving

Cook quinoa according to instructions on bag/box.

Heat some olive oil in a medium saute pan. Add meat and cook until cooked through, breaking apart with a spatula while cooking. When the meat is about 3/4 way done cooking, add your favorite Cajun or Mexican seasoning, about 1 Tablespoon. 

In a separate pan, saute peppers, onions and zucchini until soft, about 10-12 minutes. Season with salt and pepper as needed.

In a medium bowl, mix together quinoa, meat and veggies. Prepare avocados by cutting in half and scooping out each half with a spoon. Top each avocado with as much filling as your heart desires and serve with Cholula on top!

Sausage + Veggie Stuffed Sweet Potatoes

This is hardly a fancy dinner post and the photo doesn't do dish justice, but easy and healthy dinners are worth documenting- and sharing! I made these sausage + veggie stuffed sweet potatoes the night before I did a weekly grocery shopping haul so this dinner really came from nothing! I surveyed the kitchen to see what I had and this is what I came up with. Baking sweet potatoes and stuffing them with a protein and some veggies is a great way to use up your produce from the week. I almost always have some sort of sausage in the freezer so I pulled that out, too. A little cheese on top is a tasty addition when you place the stuffed potatoes under the broiler but you can leave that off to make this a Paleo/Whole 30 compliant meal! We loved this!

Sausage + Veggie Stuffed Sweet Potatoes

2 Sweet potatoes, baked
2 cups broccoli, chopped (fresh or frozen)
1 cup bell pepper, chopped
1/2 red onion 
2 cloves garlic, minced
2-4 links mild Italian sausage 
1/2 cup marinara sauce

Preheat oven to 400 degrees. 

Wash potatoes, dry and poke holes all over with a fork. Place on a baking sheet and bake for 1-1.5 hours, or until potatoes are soft. 

In a large skillet, heat some olive oil (a few swirls of the pan). Cook sausage and break apart while cooking. Once sausage is cooked, add garlic and onions and saute until translucent, about 3-5 minutes. Add remaining veggies and cook for another 5-7 minutes. Add marinara and stir to combine.

Cut potatoes down the middle and mash the inside with a fork. Drizzle with a little olive oil and season with salt and pepper. Top with sausage and veggies and a sprinkle of shredded mozzarella. Place under the broiler for 3-5 minutes, until cheese is melted and bubbly.

Shawarma- Spiced Grilled Chicken with Garlic Yogurt

I snapped this photo and posted it on Instagram the night I made it. I tagged Skinnytaste, hoping she would see it and what do you know...I was her regram of the day! Giada replied to a tweet once and you know what? This was just as great! A social media shining moment for sure and a fun way to connect with one of my favorite bloggers! That's the fun thing about social media.

Skinnytaste never fails me and is one of the very first food blogs that I ever started reading. Her recipes and fresh and mostly simple and perfect for weeknight dinners. This recipe is packed with TONS of flavor and the chicken marinade will be one of my new go-tos when we grill chicken. This would be the perfect chicken to grill a lot ahead of time and eat throughout the week on salads for lunches! 

I cannot express my love for this recipe enough. The spices are complex and great for Summertime grilling. I topped my chicken on a bed of chopped romaine, cucumbers and grape tomatoes and served baby roasted red potato wedges and grilled onions on the side, with a friendly helping of the garlic yogurt on top! 

Shawarma- Spiced Grilled Chicken with Garlic Yogurt
recipe from Skinnytaste

1 lb. boneless skinless chicken breast, cut in half lengthwise
1 Tbsp. extra virgin olive oil
juice from 1 lemon
3 cloves garlic, minced
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. cinnamon
pinch of red pepper flakes
1 tsp. kosher salt
freshly ground black pepper, to taste

Garlic Yogurt-
1 7oz. container of 2% Plain Greek Yogurt
2 tsp. fresh lemon juice
2 cloves garlic, finely minced
1/8 tsp. kosher salt
chopped parsley, for garnish

Place chicken breasts in a ziploc bag.

In a small bowl, combine olive oil, lemon juice, garlic and spices and pour into the bag with the chicken. Move the chicken around in the bag to coat it in the marinade. Refrigerate and marinate for 3 hours, up to overnight. 

Over medium- high heat, grill the chicken for 3-4 minutes on each side. Let the chicken sit for 5 minutes after cooking before serving. 

Greek Turkey Meatballs

Meatballs are a weeknight dinner staple around here. I love throwing in different flavors and they make for delicious lunch leftovers. Bonus points because Will almost always eats them. These Greek Turkey Meatballs are so fresh and light for Summer. The lemon zest is an incredible addition to the meatballs and makes all the difference I think! Thanks to my friend Faith for passing along this yummy recipe! 

I prepped the chopped ingredients during naptime and just mixed the meat in and popped them in the oven, making for a dinner that was ready in 30 minutes. I served these on top of my favorite salad (arugula, romaine, green onions, feta and kalamatas with roasted lemon vinaigrette) and it was bright and delicious! Minus the small amount of crumbled feta in our salad, this meal was entirely Paleo and Whole 30 friendly. 

If I wasn't Italian, I would want to be Greek. 

Greek Turkey Meatballs
recipe adapted from Primally Inspired

1 lb. lean ground turkey breast
1/2 red onion, chopped
2 cloves garlic, minced
zest of 1 lemon
1 tsp. dried oregano
1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. fresh ground pepper
drizzle of olive oil

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Mix all ingredients in a bowl. Form meatball mixture into 1-1/2 inch balls. Line up  on prepared baking sheet and bake for 25-30 minutes, or until meatballs are firm and cooked through.

Chicken Gyro Bowls

I'm a huge fan of dinner bowls right now. It's so easy to find whatever fresh veggies I have on hand, throw some chicken or fish on the grill/grill pan, and come up with a pretty presentation in a bowl. They have become a new go to on weeknights and so easy to recreate for quick lunches as well. In this month's issue of Cooking Light, there is an entire section devoted to "the bowl", and the elements that make them up. Their "Bowl Building Blueprint" is exceptional- it's a great guide and source for inspiration if you are in need of some. 

These Chicken Gyro bowls were perfect. As the weather warms up, we love lighter meals and this was delightful. I used a baby arugula blend as the green base and layered tomatoes, cucumbers, onions, chick peas and Kalamata olives. I made a quick tzatziki to go on the side which was perfect as a chicken dipper!

Chicken Gyro Bowls
recipe adapted from Cooking Light

2 cups quinoa, cooked
2 Tbsp. olive oil. divided
1 cup baby arugula
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 skinless, boneless chicken breasts
1 tomato, chopped
1 cup cucumber, chopped
1/2 can chickpeas, rinsed and drained
A few slices of red onion
handful Kalamata olives, thinly sliced

Quick Tzatziki
1 cup Greek yogurt
1/4 cup finely chopped cucumber
juice of 1 lemon
1 clove garlic, minced
splash of red wine vinegar
salt to taste

Cook quinoa according to instructions on package.

Combine dry spices in a bowl. Rub all over chicken tenders. Grill on medium-high heat for about 4 minutes on each side, or until done. 

Layer up all of the goodness in a bowl. Top with a dollop of Tzatziki. 

Curried Chicken Salad

I hope everyone is enjoying the weekend! I'm in the midst of my typical Sunday food prep for the week and popping in with a quick and easy recipe that we are loving right now. 

Chicken salad has been my go-to lunch lately. I buy a rotisserie chicken from my grocery store on Sunday and make a big batch of chicken salad to enjoy for lunches all week. I usually wrap mine in butter lettuce for a crunchy bite. I love adding whatever fresh vegetables and herbs I have on hand, as well as a little mayo and olive oil. Sometimes I skip the mayo all together and just do olive oil and a little vinegar. 

This curried chicken salad is my favorite. My mom has made a similar recipe for years and I always loved when she made it. It's even better leftover! This is the perfect chicken salad to munch on all week long. 

Curried Chicken Salad

1 Rotisserie chicken, shredded
handful of mini sweet peppers, diced (or one whole bell pepper)
1/4 yellow onion, finely chopped
3 scallions, thinly sliced
1 can water chestnuts, chopped
3 hearts of palm, sliced
1/3 cup mayonnaise (I use Hellman's made with olive oil)
1 Tbsp. Curry powder, or more if desired
salt and pepper, to taste

Start with the shredded chicken in a large bowl, and mix all other ingredients. Season with salt and pepper. Serve on top of a bed of mixed greens or in butter lettuce as wraps.

Butternut Squash Mac + Cheese

 

When I get a craving for a big bowl of macaroni and cheese, I always head straight for my family's recipe. It's not too rich, extra cheesy and is Italianized by adding tomatoes to the base and using Italian breadcrumbs as the crispy topping. It's OMG SO GOOD and always, always hits the spot. I have so many delicious mac and cheese recipes saved and I haven't once ventured into new territory.

I changed that over the weekend when my sister and I cooked up this delicious Butternut Squash Mac and Cheese. Butternut squash in your beloved macaroni and cheese may sound like a strange combo but trust me, it works in all of the right ways. This dish is perfect for the chilly months, especially when butternut is abundant and in season. It's slightly sweet with a hint of spice and every bite is perfectly creamy thanks to a sauce that is made with roasted and pureed butternut squash. I wanted to eat the entire top crispy layer because it was what (comfort) food dreams are made of. 

Snuggle up on a snowy night with a bowl of this butternut goodness.

Butternut Squash Mac + Cheese
Recipe adapted via Two Peas and Their Pod

1/2 medium butternut squash, peeled, seeded and chopped
1 Tbsp. olive oil
Kosher salt and freshly cracked pepper
1/2 lb. cavatappi pasta
2.5 cups milk, divided
2 Tbsp. unsalted butter
2 cloves garlic, minced
3 Tbsp. flour
1/8 tsp. ground nutmeg
1 Tbsp. fresh chopped rosemary
1 cup aged white cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup panko breadcrumbs

Preheat oven to 400 degrees and prepare a baking sheet lined with parchment paper. In a large bowl, drizzle butternut squash chunks with the olive oil, season with salt and pepper and toss. Arrange evenly on the baking sheet. Roast for 20-30 minutes, or until tender.

While the squash is cooking, cook pasta according to instructions on box until al dente. Drain and set aside.

When the butternut is done roasting, transfer to a food processor. Puree until smooth. Add in 1/2 cup of the milk and pulse until the milk and squash are combined. 

In a large skillet or french oven, melt the butter over medium heat. Once the butter has melted, add the garlic and saute for 2-3 minutes, or until fragrant. Add the nutmeg and whisk in the flour, whisking constantly. Add the remaining two cups of milk and whisk until smooth. Turn the heat up to high and continue whisking until the mixture comes to a boil. Once the sauce is thick, turn the heat back down to low and whisk in the butternut squash mixture. Stir in the rosemary, then add the pasta and toss until it is evenly coated. Season with salt and pepper.

Brush an 8x8 baking dish with olive oil. Add half of the pasta mixture to the bottom of the pan. Top with 1/2 cup the aged cheddar and 1/2 cup of the sharp cheddar. Add the remaining pasta on top of that, and sprinkle the remaining cheese on top. Sprinkle the panko in an even layer on top. Drizzle with olive oil. 

Bake mac and cheese for 25- 30 minutes, until it is nice and bubbly. 

Mozzarella Stuffed Turkey Meatballs

Winter has definitely made it's way into Charlotte. Christmas may be long gone, but Jack Frost is certainly nipping at everyone's noses. On a chilly night, something warm and comforting always sounds best for dinner, but, when you're in holiday detox mode, it always requires a bit more creativity to make sure you keep it healthy at the same time. 

I always love taking our favorite comfort meals and giving them a healthier spin. It's such a misconception that eating healthy isn't as delicious, but I think that is completely untrue! The fresher the ingredients, the tastier the food and the less items that come in a package, the better they are for you!

These meatballs are full of flavor and stuffed in the center is a tiny little surprise- a ball of fresh mozzarella! I have used ground chicken breast as well and they have been equally as good. They are extra delicious served with fresh pasta, but most of the time, we eat these over zucchini noodles or just by themselves with a simple salad on the side. 

Mozzarella Stuffed Turkey Meatballs
recipe adapted via 

1 lb. ground turkey breast
1/2 cup grated parmesan 
1 egg
3/4 tsp. salt
3/4 tsp. freshly cracked pepper
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/2 tsp. red pepper flakes
Bocconcini mozzarella balls
1/2 cup olive oil
Marinara Sauce
Handful fresh basil leaves, cut into chiffonade

In a large bowl, combine turkey parmesan, egg and spices. Combine everything with your hands until the ingredients are evenly mixed. 

Form the turkey mixture into golf ball sized meatballs. Insert a small bocconcini ball into each meatball, making sure the meatball is reformed around the mozzarella. The cheese should be completely hidden.

Preheat oven to 350 degrees.

Heat the olive oil in a large, heavy bottom skillet (I use my French oven) over medium heat. Once the oil is hot, add the meatballs (you may need to do this in two batches). Turn them as they cook so that they all brown evenly. 

Once all meatballs are browned, add the marinara sauce to the skillet and transfer the meatballs to the skillet as well. Transfer the skillet to the oven and continue to cook the meatballs for 10-15 minutes, or until cooked through. 

Remove the skillet from the oven and garnish with basil and the extra bocconcini.