Easy skillet meal that reheats well for a nourishing lunch.Read More...
Anybody eat tacos for breakfast? I personally feel like breakfast tacos don’t get enough love. These are one of the easiest things to add to breakfast to have a quick, nutritious start to the day. All of the components can be made in advanced so you don’t even have to think about cooking breakfast in the morning. These can also be turned into burritos and frozen! This is quicker than the wait in line at your fave fast food place on the way to work!
Is chicken sausage better for you than pork sausage?
Debatable. Both chicken and pork are considered lean cuts of meat. Sausage can have added fat, sodium and other additives regardless of it being pork, turkey, or chicken. If you are monitoring sodium, look carefully at the ingredients and label on the brand you prefer. As far as calories, pork sausage typically has a higher calorie count than the others. However, more calories should not always be considered a bad thing. A product could have more calories but the ingredient list is more natural. I make sure to buy sausage without any added nitrates or nitrites, preservatives or artificial additives. Remember that both chicken and pork can fit healthfully into your diet if you choose to consume either of these products. My philosophy when eating meat is to have double to triple the amount of veggies/fruit with the meal. These tacos def meet that!
How to get crispy roasted sweet potatoes?
The key is NOT overcrowding the pan. This is essential with roasting anything. If there are too many potatoes on the pan, they will release too much water and not crisp up. Any leftover sweet potatoes can be paired with a dinner meal or thrown into some chili. Yum!
The good in this? Sweet potatoes contain fiber, Vitamin C and Beta Carotene. Check out this https://destinationmoderation.com/2019/07/15/vegetarian-philly-cheese-stuffed-sweet-potatoes/ for more about sweet potatoes!
Roasted Sweet Potato and Chicken Sausage Breakfast Tacos
2 cups medium diced sweet potatoes
1 tablespoon coconut oil (or oil of choice)
1/2 teaspoon salt
8 oz package of chicken sausage
10 oz bag of baby spinach
6 corn or flour tortillas
Pico de Gallo
Preheat oven to 425. In medium bowl, toss sweet potatoes with oil, salt and cayenne pepper. Spread evenly on baking sheet and roast for 20-25 minutes, stirring halfway through. While potatoes are roasting, chop chicken sausage and sauté in non-stick skillet for 5 minutes or until cooked through. Add spinach and sauté and additional 2-3 minutes. Remove from heat. Once potatoes are cooked, build tacos. Warm tortillas in oven if desired. Add about 1/4 cup of potatoes to tortilla and top with sausage and spinach mixture. Top with Pico, sliced avocado and cilantro. Serve warm.
French toast never disappoints.Read More...
Hey y’all! Football season will be here very soon which means tailgates, parties and tasty food! Add this super easy recipe to the appetizer menu. It’s a great way to get in veggies and still get that delicious Buffalo flavor that we all love. And the best part is that it only takes 15 minutes to make!
I added celery and carrots because every time I eat buffalo wings, it always comes with celery and carrot sticks. I was really going for the full effect here. You can always use shredded chicken here which would be perfect! Another option is to throw everything in a bowl and eat it as a salad. That works too. Any type of lettuce can be used here so choose your favorite.
The good in this? Since this is basically a salad….all of the veggies provide fiber which aid in digestion and helps keep our gut bacteria in check.
Crunchy Buffalo Turkey Lettuce Wraps
1 tablespoon oil of choice
1 lb 85% lean ground turkey
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 cup buffalo sauce
8 lettuce leaves
2 stalks celery, diced
1 1/2 cup shredded carrots
sliced grape tomatoes
ranch dressing (optional)
Heat 1 tablespoon of oil in non-stick skillet. Add ground turkey and cook 5-7 minutes until browned. Add garlic powder, onion powder, cayenne pepper and salt. Add buffalo sauce and remove from heat. Add mixture to lettuce leaves and top with shredded carrots, celery, tomatoes, and ranch dressing (optional).
Notes: If the lettuce leaves are jumbo, the recipe makes about 8. Smaller lettuce leaves will make more.
The Pineapple Pico is so good in these taco cups.Read More...