Baked Sweet Potato Fries (the healthy kind!)

You will need...

• 2 Medium Sweet Potatoes, washed, sliced thin
• 1 Tbsp Olive Oil
• Salt and Pepper to taste

Preheat oven to 400*. Toss together sliced sweet potatoes, oil, salt and pepper. Spread out over a cookie sheet and bake for 15 minutes. After 15 minutes, turn/flip potatoes and bake another 15 until golden brown and crispy. Wicked easy, huh!? Enjoy!

Tuesday Dins: Chicken Quesadillas

Keeping it simple tonight. This rain is bringing me down, man. Time to brighten up my evening with some yummy, healthy chicken quesadillas. Easy and totally satisfying.

White for the Mr. / Whole Wheat for me

I guess they were good, huh?

You Will Need...

• skinless chicken breast, fat trimmed
• cumin
• oregano
• garlic powder
• salt and fresh pepper
• cooking spray
• 1/2 small onion, cut into strips
• 1 bell pepper (red or green) cut into strips
• 1 clove garlic, minced
• 1 tbsp oil
• 1-1/3 cup Weight Watchers Mexican blend shredded cheese
• 1 cup medium salsa
• 1 avocado
• Maria and Ricardo's Tortilla Factory Multigrain Tortillas

Start by seasoning the chicken generously with salt, pepper, cumin, oregano and garlic powder. Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside. Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream and sliced avocado for the most perfect Mexican dish!

Inspired by SkinnyTaste.com

What's Cookin' ??

So, I guess we'll stick with food this week. I'm kind of liking weekly themed posting (must be the teacher in me). Tonight for dinner I prepared roasted chicken and broccoli with farfalle/bow tie pasta (cute, cute). Those who know me well enough know my overall dislike for pasta (sorry, pasta people out there). I don't know what it is, I've just never been a fan of it. I've always been more of a meat and potato kind of girl (thanks to my mom, she makes THE BEST mashed potatoes you would ever want to eat). This pasta dish seems to be the only pasta I can eat and actually enjoy! And not for nothin'...it's a skinny girl recipe...even better, huh!? I mixed together two recipes (Chicken Piccata/Roasted Broccoli w Garlic/Oil) to come up with this tasty dish. Perfect for the start of a busy work week! Enjoy.

Ingredients

• 8 oz high fiber or low carb pasta
• 3 Chicken Breasts, cut into chunks
• 1 1/2 lbs broccoli florets
• 6-8 cloves garlic, smashed
• 2 tbsp extra virgin olive oil
• kosher salt and fresh pepper
• 1/4 cup fresh grated Pecorino Romano
• 1 tbs light butter
• juice of 1 lemon, lemon halves reserved
• 1/4 cup dry white wine
• 1/2 cup fat free chicken broth

Preheat oven to 450° (hotness, I know). In a baking dish combine broccoli, chicken, olive oil, garlic, salt and pepper. Roast broccoli and chicken about 25-35 minutes, tossing half way, until both are browned and tender.

Meanwhile, boil salted water in a large pot. Cook pasta according to package directions for al dente.

For the sauce, prepare a saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth, the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves. Mix together the broccoli, chicken and pasta. Pour the sauce over bowl of pasta and mix well. Serve with a slice of lemon, a sprinkling of fresh parsley and a glass of Perrier sparkling water and you are good to go!

Stickin' to it

I am happy to report that my healthy lunch plan has been working! Yayy! So far, so so good. I have been looking forward to my lunches each and every day and have been pretty satisfied with my healthy choices. Here is a sneak peek into tomorrow's lunchbox. Have a great week everyone!

Chobani Pineapple Greek Yogurt with 1/2 cup of Fiber One Cereal and freshly sliced pineapple chunks

Lettuce, sliced red pepper, tomato, broccoli slaw, salsa...I will wrap these with a Weight Watchers Pita

Sound good? Try it!

Inspired by Taralynn of Undressed Skeleton

Clean Eating

Pictures via Pinterest/Undressed Skeleton/Taralynn Mcnitt

Yes, friends...clean eating. This girl right here, ME. The hamburger loving, fast food visitor (okay more like a member), daily coffee chugger has been eating "clean" over here the last couple of days...and I am so proud of myself! Haha! Things have been busy with my never ending school to do lists and I have been finding myself eating things that are just plain BAD for my body because they seem to be so much more quick and easy. Not good. I have been lacking energy and needed a quick switch from my unhealthy everyday diet plan.  So, as I was researching some yummy lunch recipes I fell upon this blog.  Taralynn of Undressed Skeleton has some pretty amazing breakfast/lunch/dinner/snack ideas and well-balanced grocery lists that I have fallen in love with (not to mention her amazing, inspirational story...phew, you go girl). Sure, lunch has taken me a couple more minutes (15 mins or so...uh huh) to prepare, but they have left me feeling so much more balanced and healthy overall. Feeling good so far...hopefully this will last. Buh-bye burgers and fries...there's a new, healthy girl in town. ;)

Easter Weekend

 Saturday painting projects...still need some more work on the fish tank

but loving the difference so far!

I hope everyone had a wonderful Easter weekend! The Mr. and I sure enjoyed it. Saturday, I tackled some serious house cleaning and laundry, while my love jumped into some painting projects around our home. We accomplished a lot and boy, does it feel good. All I wanted to do today was come home and get comfy-cozy (this weather doesn't help..brrrrr)! I just love when our home is so organized, neat, and tidy.

Above is just a quick sneaky peek from our Easter Sunday. It sure was busy (didn't really get many pics...too busy eating)! We enjoyed a delicious brunch at my Mum and Dad's, dinner with DJ's family, and ended the night with some dessert with some of my extended fam. All in all it was such a great day! I was definitely in need of some high quality family time. I love holidays. xo

Chicken Fajita Nachos

The hubs is working late tonight so I planned a simple dinner that was going to be quick, easy, and satisfying. These nachos were just what I was in the mood for. I posted them on Facebook and many of my lovely friends asked for the recipe. Your wish is my command! I can't take all the credit...You can find it here! Enjoy!

Ingredients

1 tablespoon extra virgin olive oil

2 large cloves garlic, minced

1 small red bell pepper, cut into small strips

1 small green bell pepper, cut into small strips

1/2 sweet onion, sliced

1 large cooked chicken breast, shredded (approximately 1 1/2 cups)

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt

Freshly ground black pepper

Assorted tortilla chips (You can use blue corn, chili lime, and/or plain white corn)

6 ounces mozzarella cheese, shredded

2 ounces pepper jack cheese, shredded

2 plum tomatoes, diced and/or medium salsa

Handful cilantro leaves

Directions:
Preheat the broiler. Prepare a baking sheet with aluminum foil, and spray with cooking spray. Heat the olive oil and garlic in a skillet over medium heat. Add the bell peppers and onion, and saute for 5-6 minutes, until the vegetables are tender. Add the shredded chicken, spices, salt, and pepper. Saute for an additional 2 minutes. Spread the tortilla chips in an even layer on the prepared baking sheet. Top with the bell pepper, onion, and chicken mixture. Sprinkle with cheese. Broil for 5 minutes, until the cheese is golden and bubbly. Transfer to a platter, and top with the diced tomatoes/salsa and cilantro.

a new favorite

I recently fell upon the blog Roost. Thank goodness I did. The recipes, the photos, the videos...oh my! I am in love with all it has to offer. If you are a foodie like me, you will most definitely appreciate the yummy goodness.

All photos via Roost: A Simple Life