Texas Pete Salad

One of our favorite summer dishes is Texas Pete Salad. Dave actually came up with this recipe, a twist on a pizza his mom makes (one of my all time favorite pizzas!) I thought I had posted the recipe for the pizza as well, but I am not seeing it, I will share that as well soon! It's so good!

This salad is super easy and super versatile. You can add tons of veggies, whatever you like really.

We like;
Lettuce (obviously)
Tomatoes
Peppers
Red onions
Mushrooms
Green onion
Avocado
Bacon
Corn
Black beans

For the chicken, I just sautee chopped chicken over medium high heat, and once it's almost fully cooked, coat it all in Texas Pete Buffalo sauce. Make sure to buy the buffalo wing sauce, not the hot sauce, so it's not too hot! I like to let my chicken cool before topping it on the salad, so this is when I start prepping all my veggies. Once I have everything chopped up the chicken is cool enough, add everything together for your salad, and top it with a little more Texas Pete Buffalo and we also toss it with a homemade creamy cilantro dressing.

For the dressing;
1 packet of Ranch
1 cup of milk
1 cup of sour cream or mayo
1 bunch cilantro
1 jalapeno (optional)

Add everything to a blender and chill until ready to serve! So easy! I love having a bottle of this dressing in the fridge. It only lasts about a week, but I will put it on anything and everything!

That's it! It's one of my favorite meals that is ready in under 30 minutes and is so flavorful!

Enjoy!

Mahi Mahi "Rice" Bowl

Every time I go to Costco I consider buying their big bag of frozen Mahi Mahi. It's a bit pricey, so I always decide against it, but this time I actually grabbed it. Dave had sent me this Paleo Mexican Burrito Bowl recipe that he requested I make. The original recipe called for beef, but I figured I could easily sub in whatever other protein I would like. Obviously, you don't have to use Mahi. Beef, as the original recipe calls for would be great, or chicken too! The base of this recipe is riced cauliflower, something we have wanted to try for a while! To me, it wasn't anything similar to rice, but it was still pretty yummy! I simplified the recipe a bit. I've learned how to make shortcuts in recipes making them a lot quicker and easier, but just as yummy! Hopefully you enjoy! 

Here's what you will need;

For "rice";

Cauliflower (I used 1/2 of a head)

3 garlic cloves, minced

1/2 an onion, diced

1/2 a jalapeno, diced (optional)

2 tablespoons olive oil

For protein; 

Protein of your choice (Mahi, tilapia, shrimp, beef, chicken)

1/4 tsp ground cayenne pepper
1/2 tsp ground paprika
1/2 tsp sea salt
1/2 tsp dried oregano
1/4 tsp dried cumin

1/2 tsp chili powder

1 tablespoon olive oil

Toppings of your choice;

Avocado

Pico 

Cabbage 

Cilantro

Lime

Cilantro Lime Dressing (optional)

1 packet dry ranch dressing

1 cup milk

1 cup greek yogurt (or mayo)

1 bunch cilantro 

1/2 jalapeno

1 juiced lime

For the cauliflower rice, first you will need to chop and wash your cauliflower. To make "rice" I threw it in my food processor and hit the chop button a few times until it was the texture I wanted. You can also use a blender, just using the pulse button so it doesn't get blended too finely. heat 1 tablespoon olive oil over medium-high heat, adding onions and garlic. Sautee until browned. Add cauliflower "rice" and 1 tablespoon olive oil. Cook till slightly browned, stirring occasionally, about 5 minutes.

In a small bowl, combine all seasonings and add to protein. If using fish or chicken like I was, I just patted it into both sides of the fish. Heat a pan with olive oil over medium-high heat, and add protein. Cooking times will vary depending on what you are cooking. For the Mahi, I seared both sides, once seared I lowered the heat to medium, and continued to cook another 5 minutes.  

For the cilantro lime dressing, just throw all the ingredients in the blender and chill until ready to serve! We usually have a jar of this stuff in the fridge. It's similar to the dressing you would get at Cafe Rio, and is so yummy over anything!

Serve protein over "rice" base and top as you would like (see suggested toppings above).

And that's it! Pretty simple! This recipe is so versatile, you could add so many things, totally change the flavors, and it would still be really yummy! I think next time I will add some chipotle seasoning and add black beans and maybe grilled corn! You will have to let me know of any yummy adjustments you make!

Adapted from Whitty Paleo

Enjoy!

Pesto Zoodles

We have become rather obsessed in our house with zoodles = zucchini noodles! I considered buying a spiralizer for a long time, and finally decided to buy one off Amazon. Since I wasn't sure I would like it, I just bought a small, cheap one. But we love it so much! I certainly recommend on getting a bigger one that is a bit more heavy duty (like spiraling sweet potatoes! Next on my, to try list!).

For my first time trying out zoodles, I was really pleased at how easy and yummy they are. I have made many different dishes now using the spiralizer that I can't wait to share. I have always been pasta obsessed, but after trying pasta this way, I can honestly tell you that I would be okay never have normal noodles ever again! That really is shocking for me to say! But it's true! 

I can't say that this dish is exactly healthy, but certainly healthier than if it was just made with noodles! 

What you will need;

Zucchini (about 2 per person)
1 pint Cherry Tomatoes, roasted (or store bought sun dried tomatoes) 
Pesto (I am on the hunt for a good homemade version. Store bought will do for now!)
Chicken Breast (1 per person)
Olive Oil (about 2 tbs)
1 cup Heavy Cream
1 teaspoon Rosemary (optional)
1/2 cup Parmesan Cheese (optional)


First you will need to spiralize your zucchini. The one I bought provided pretty clear directions and was quick and easy to use.

Now if you are pinched for time, or just feel lazy (I'm not judging!) you can substitute sundried tomatoes. But roasting your own tomatoes is really pretty easy, and so yummy! Just chop your cherry tomatoes in half, coat lightly in olive oil, and roast in the oven for about 15 minutes, at 400 degrees, tossing them about half way through.

Next, begin cooking your chicken breast. I like to follow TheKitchn.com's easy directions for moist and tender BSCB. 

Once your chicken is fully cooked, add the heavy cream, pesto, and rosemary to the same pan. Simmer on low for about 5 minutes while the sauce thickens up. Lastly, add the Parmesan and zoodles to the same pan with the chicken and sauce, tossing your zoodles in the sauce. Simmer on low, about another 3-5 minutes. 

Serve topped with roasted tomatoes, sprinkled with Parmesan cheese. Yum! 

So easy! And a big hit with everyone who I have served it to! 

Enjoy! 


adapted from Closet Cooking

Quick & Healthy Greek Chicken - 30 Minute Meal

This has become one of our favorite recipes as of late. Inspired by delicious gyros, this meal is easy to throw together, ready in 30 minutes or less, yummy and healthy, making it the perfect light summer meal. 

What you need;
(measurements for 2 people)

4-5 Chicken breasts
1 tablespoon Greek or Italian Seasoning (they have fairly similar ingredients)
1 tablespoon olive oil (enough to coat pan) 
Approx. 1/4 cup Tzatziki 
Approx. 2 tablespoons Feta Cheese (I like less, Bear likes more!)
1 Tomato
1/2 Cucumber

I love these Perdue brand chicken breasts that are all fairly thin and can be cooked without needing to be deforested. Bonus! I do really love to make this recipe with lamb as well. We are lamb obsessed! But obviously I don't always have that on hand, and it's quite a bit more expensive. 

Heat pan over medium high heat with olive oil, Once the pan is hot I add the frozen breasts and top them with the seasoning I have on hand. I allow each side to cook about 8 minutes and then turn the heat down to low, and cover, cooking for another 5 minutes until chicken is fully cooked.

While the chicken is cooking I prep my toppings. 

You can certainly make your homemade tzatziki which is really quite easy. Here is a link to a great healthy recipe. While it's not quite as healthy I do have a bottle of the stuff in the fridge. Makes the meal much easier when I am making it last minute and am feeling lazy or am crunched for time! Bear loves to use it as a dipping sauce when snacking on veggies. He can eat that stuff by the spoonful!

I then slice up my veggies.

Our chicken should be ready by this time. I like to give it a minute to rest, as I don't like it to heat up my toppings too much, but that's just my preference. 

Spread a little of the sauce, top with veggies, and finally, cheese.

Can be served with fresh pita bread or a greek salad (click here for a crazy quick and healthy greek salad recipe that pairs perfectly with this!) 

And there you have it! 

Enjoy!

Coconut Lime Chicken

I swear I had shared this recipe before, but I couldn't find it! So here I am, sharing it, or sharing it again. Either way, it's a great easy recipe that everyone loves! Pretty much everything in this recipe are things I usually have on hand, so it's great for me in a pinch. Quick, flavorful, and easy to make for big groups. Always a hit! 

2 lbs boneless, skinless chicken (I like to use chicken tenders but it really doesn't matter)
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
1/2 teaspoon cayenne
2 tsp curry powder
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
1 can coconut milk
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

- Place chicken in a ziplock bag. If using breasts, even out each piece with a meat mallet.
- In a bowl mix together all above ingredients except coconut milk, cilantro and lime wedges. Whisk together. 
- Add 1/2 cup coconut milk to seasonings and whisk together. 
- Pour seasoning mixture over chicken in the zip lock bag and marinate, refrigerated for at least two hours.
- I start cooking my rice about 20 minutes before I start cooking my chicken. I particularly love Basmati rice, which you can find at any grocery store, but any rice will do.
- Remove chicken from marinade and sear over medium high heat. (Also great to grill it!) 
- Pour marinade into saucepan and bring to boil, stirring occasionally. Boil for at least 2 minutes. Turn heat to low and add remaining can of coconut milk and stir together. Allow to simmer until it has thickened, about 3-5 minutes. 
- Once chicken is fully cooked, top with chopped cilantro and fresh lime juice. Serve over rice with sauce made from the marinade. 

Adapted from Chaos in the Kitchen

Enjoy! 

Easy Oven Baked Fajitas

Today I share with you a lazy day favorite; easy oven baked fajitas! This is the perfect meal to make when I need something quick, it's usually done in about an hour! It's easy, can feed a lot of people, and is always a hit! 

When I first started making this I made my own Fajita seasoning, but I have yet to find a recipe for the seasoning that I find to be really flavorful. If you have a good one let me know! But until I find a good recipe for the seasoning, I just use a Fajita seasoning packet. Not exactly healthy, but so easy! And really flavorful!

All you need;
8 large chicken breasts
1 green pepper
1 red pepper
1 onion
1 fajita seasoning packet (I always buy the low sodium)
Tortillas
Toppings of your choice

Chop the chicken, peppers and onions and toss in the seasonings. Bake in a 9x13 pan at 400 degrees for about 40 minutes. 

Serve and each person can top as they wish! I like to top them with salsa, cheese, guacamole, and sour cream. 

And that's it! So easy! 

Enjoy!