Favorite Recipe Friday: Easy Enchilada Skillet

Here’s a great low carb substitute for chicken enchiladas.


1 tsp. olive oil
2 c. cauliflower rice
½ c. diced green pepper
2 c. chicken, cooked and diced
2 Roma tomatoes, diced
1 4-oz. can of chilies
2 tsp. chili powder
1 tsp. cumin
½ tsp. garlic
½ tsp. oregano
½ c. black olives, thinly sliced
2 c. cheddar cheese, grated, divided


  1. Add oil to pan and heat on medium-high.
  2. Add cauliflower and green peppers and sauté about 2 minutes.
  3. Add all other ingredients except the cheese. Stir to combine and cook 3-5 minutes.
  4. Stir in 1 c. cheese and cook for 1 minute.
  5. Add the rest of the cheese on top and turn the burner off. Cover and let cheese melt for about 2 minutes.



Favorite Recipe Friday: Mediterranean Cabbage Steaks

I love this easy vegetarian Mediterranean recipe. The melty cheeses with pesto and the artichokes… so mouth-watering.

Play around with the ingredients –Kalamata olives and mozzarella might be tasty, too!

1 small head of cabbage, sliced into steaks
3 oz basil pesto
½ c. shredded Parmesan cheese
2 oz crumbed feta cheese
Approximately 8 grape tomatoes, sliced in thirds
1-14 oz. can of artichoke halves

1. Preheat oven to 400 and cover two baking sheets with aluminum foil.

2. Arrange the cabbage in a single layer on the sheet pan so the edges are all touching. Spread pesto on the steak halves.

3. Top with cheese, and tomato, and artichokes. Bake about 20 minutes.

Favorite Recipe Friday: Creamy Potato Kale Soup

This Whole30 friendly soup makes a creamy, filling meal.

I did another round of Whole30 with a friend over the last few weeks (mine was Whole20 this time). It was fun to experience this diet at a different time of year with different kinds of foods.

This soup really hit the spot. These are some of my other favorite Whole30 recipes.

2 tsp. olive oil
1 lb ground turkey
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. Italian seasoning
1 tsp. crushed red pepper
4 c. chicken broth
3 medium russet potatoes, roughly cubed
Approx. 4 c. chopped kale
13.5 oz. can coconut milk


1. Heat oil in a large pot. Add ground turkey and cook on medium-high until browned.

2. Add the onion, Italian seasoning and crushed red pepper and sauté for 3 minutes.

3. Add the garlic and stir.

4. Add the chicken broth and potatoes. Bring soup to a boil. Reduce heat, cover and simmer 10 minutes.

5. Stir in kale and coconut milk. Simmer for another 5 minutes.

Favorite Recipe Friday: Mozzarella Turkey Meatloaf

I’ve been meaning to share this recipe for awhile, but we always eat it up before I remember to take a picture of it! It’s so delicious and filling.

A side of roasted vegetables pairs nicely with this cheesy loaf.


1 lb ground turkey
1 c. bread crumbs
2 tsp. Italian seasoning
1 Tbsp. Worcestershire sauce
4 oz. mozzarella sliced
3/4 c. ketchup
1 Tbsp. red wine vinegar
2 cloves garlic, crushed
½ tsp. cayenne pepper


1. Preheat oven to 350 degrees. Lightly coat a 9×13 glass baking pan with nonstick cooking spray.

2. In a large mixing bowl, combine ground turkey, bread crumbs, and Italian seasoning.

3. Place one half of the meat into prepared pan and shape to form bottom half of the loaf. Place mozzarella slices down the center, leaving a little room around the edges of the loaf. Place remaining half of meat on top of the bottom half of the loaf, and seal the edges.

4. In a small bowl, mix together ketchup, Worcestershire sauce, red wine vinegar, garlic, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the other half for later.

5. Bake in the preheated oven for 45 minutes. Then, remove loaf from oven and pour remaining sauce on top. Increase oven temperature to 400 degrees and bake for another 15 minutes.

Favorite Recipe Friday: Easy Roasted Vegetables

Roasting vegetables will change your life!

I tossed some of my favorite veggies together with some spices and oil and popped them in the oven. Magic happened, and in 40 minutes I had crispy-tender, decadent morsels of nutrition.

1 sweet potato, peeled and cut into small cubes
1 c. mushrooms, sliced
2 carrots, peeled and sliced
2 c. baby Brussels sprouts
½ small head of cauliflower, cut into small florets
1 large head of broccoli, cut into small florets
¼ c. olive oil
1 Tbsp. Italian seasoning
1 tsp. garlic powder
½ tsp. salt
1 Tbsp. black pepper

1. Preheat oven to 400 degrees F.
2. Cover large baking sheet with aluminum foil.
3. Place all ingredients in a large bowl and toss.
4. Evenly spread the vegetables on the baking sheet.
5. Bake for 40 mins.
Optional: Scramble eggs separately and add on top of vegetables. I drizzled a little hot sauce on mine, too!


Favorite Recipe Friday: Cranberry Balsamic Chicken

Do you have some leftover cranberries from your Thanksgiving dinner? Use them up in this sweet and tangy chicken recipe.

This chicken is great in a sandwich, in a salad, or alongside some roasted fall veggies.

2.5 lbs chicken breasts
1/2 c. fresh cranberries
1 Tbsp. dried Italian herbs

For the Marinade:
1/3 c. cranberries
2 Tbsp. olive oil
2 Tbsp. maple syrup
1/4 c. balsamic vinegar
1/4 tsp, black pepper
2 garlic cloves


  1. Spray baking dish with non-stick spray. Place chicken inside baking dish.
  2. Make the marinade: Blend all the marinade ingredients in a food processor or blender.
  3. Pour marinade over the chicken, coating evenly.
  4. Cover and place in fridge to marinate for 30 minutes or up to 24 hrs.
  5. Once marinated, preheat oven to 375F.
  6. Add extra 1/2 cup cranberries and Italian herbs to the chicken dish. Spread it out evenly on and around the chicken.
  7. Bake for 40 minutes, or until chicken is done.

Favorite Recipe Friday: Orange Pomegranate Salad

Need to take a dish to pass to Thanksgiving this year? This salad makes a light, sweet and tangy side. It looks like a lot of steps, but it really doesn’t take long at all!

And look at how pretty and colorful it is!


For almonds:
1 tsp. butter
2 tsp. honey
½ c. sliced almonds

For dressing:
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 tsp. dried ginger
¼ c. olive oil
1 tsp. poppy seeds
pinch of salt
pinch of freshly ground black pepper

For rest of salad:
4 c. mixed greens (spinach, arugula, etc.)
3 medium oranges, peeled and cut into eighths
½ c. pomegranate seeds


For the almonds:
1. Melt butter in a medium size, non-stick skillet over medium heat. Add honey and stir to combine.
2. Add the almonds and cook for 3-5 minutes, stirring frequently until almonds are golden brown.
3. Spray a piece of aluminum foil with non-stick cooking spray, and spread almonds out onto foil to cool.

For the dressing:
Mix dressing ingredients together.

For the salad:
Place greens in a large salad bowl. Top with orange slices and pomegranate seeds. Drizzle with dressing (you don’t need all of it) and sprinkle almonds over the top.

Favorite Recipe Friday: Lemon Chicken Soup

Rick and I both had colds this week, and this lemon chicken soup really hit the spot.

The orzo seems to make it a little thicker and comforting. I’ve also made this soup without the orzo, which is still a tasty option if you’re watching the carbs.


1 Tbsp. olive oil
1 onion, diced
2 carrots, thinly sliced or diced
2 stalks celery, diced
2 cloves garlic, chopped or crushed
1 Tbsp. Italian seasoning
4 c. chicken broth
2 c. cooked chicken, shredded or cut into small pieces
1 c. orzo
Pepper to taste
1 lemon, zest and juice
1 tsp. dried parsley


  1. Heat oil in a large pot over medium-high heat. Add the onions, carrot and celery and cook about 6-8 minutes.
  2. Add the garlic and Italian seasoning and cook for a minute.
  3. Add the chicken broth, chicken and orzo. Bring to a boil, reduce the heat and simmer for 5 minutes.
  4. Season with pepper to taste and mix in lemon juice, zest, and parsley.

Favorite Recipe Friday: Taco Pie

This is one of my favorite recipes from childhood. Such a comfort!



1 frozen pie crust, baked according to package directions
1 lb. ground turkey or beef
1 tsp. olive oil
2 tsp. chili powder
1/4 tsp. cayenne
1/2 tsp. cumin
1 tsp. garlic powder
1/2 c. salsa
1 1/2 c. shredded cheddar cheese


Shredded lettuce
diced green pepper
chopped jalapenos
diced tomatoes
sliced black olives
extra shredded cheddar cheese


  1. Preheat the oven to 400 degrees.
  2. Brown turkey or beef in oil in large skillet over medium heat.
  3. Once the meat is browned, add seasonings and salsa. Stir to combine and heat for 1-2 minutes more.
  4. Pour the meat mixture into the pre-baked pie crust and top with shredded cheese.
  5. Bake for 15 minutes.
  6. Top the pie with lettuce and then any additional desired toppings.


Favorite Recipe Friday: Broccoli Chicken Cauliflower Casserole

I love it when you can make a complete healthy meal in one casserole dish. Soooo easy.

This casserole is a cheesy mix of vegetables and chicken with a little crunch from some water chestnuts. Healthy comfort food!


2 pounds skinless boneless chicken breasts, halved
1 tsp. ground black pepper
2 10-oz. bags frozen cauliflower rice
1 12-oz. bag frozen broccoli florets
2 large eggs, whisked
4 c. shredded mozzarella cheese, divided
2 tsp. garlic powder
2 tsp. onion powder
2 Tbsp. butter, melted
1 8-oz. can of sliced water chestnuts


  1. Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray and set aside.
  2. Season chicken breasts with pepper. Spray baking sheet with non-stick spray and place chicken breasts on sheet. Place chicken in the oven for 20 minutes.
  3. Heat the cauliflower rice and broccoli according to package instructions.
  4. Remove chicken from oven. Chop baked chicken into bite-sized pieces.
  5. In a large bowl, add cauliflower rice, broccoli, chicken, eggs, 3 cups of mozzarella cheese, garlic powder, onion powder, butter and water chestnuts. Toss together until fully combined.
  6. Transfer casserole mixture to the prepared baking dish and top with the remaining mozzarella cheese. (You could also use Parmesan cheese or an Italian blend. I used mozzarella and a little cheddar because that’s what I had on hand.)
  7. Bake for about 30 minutes, until the cheese on top has melted and starts to turn a light golden brown color. Let cool for 10 minutes and serve.