A southern girl's cooking on a skinny girl's lifestyle

Corn and Chicken Bowls

This is super easy with minimal ingredients and it turned out SO GOOD!  The boys actually ate it in less than the usual 4.5 hours it takes them to eat dinner. Y’all feel me?!  Anyone else’s kids not entertained by eating and have to be convinced that they need food to live?  I know when they turn into teenagers I’ll be eating my words, but for now I’ll just stick to these delicious and cheap meals!

  • 1 whole family size rotisserie chicken, meat removed and shredded
  • 3 zucchini, chopped
  • 1 package Seeds of Change Quinoa and Brown Rice with garlic
  • 1 12 oz package of steamable corn, steamed
  • lemon pepper seasoning
  • splash of chicken broth (maybe 1/3 cupish?  I keep a carton in the fridge for freak accident cooking moments like this one when everything gets a little too dry)
  1. Saute zucchini and lemon pepper to taste in grapeseed oil until tender, while microwaving the quinoa mixture and the corn.
  2. Add everything else to pot, stir to combine and cook until heated through.

This would be a very easy meal-prep on Sunday meal!  Or you could even freeze it in bulk, thaw, and heat through.


Snickerdoodle “Blondies”

When it comes to desserts, healthier options tend to suck.  The texture will be off.  The taste is almost there, but not quite.  They smell funny.

Well, my pregnant taste has inhaled half the pan of these since making them yesterday, so if that tells you anything…

  • 1 can chickpeas, drained and rinsed
  • 1/2 cup cashew or almond butter
  • 1/4 cup old fashioned oats
  • 2/3 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1.5 T cinnamon
  • 1 t vanilla extract
  • 1/4-1/2 t butter extract
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 1 packet stevia+extra cinnamon for sprinkling on top
  •  handful of cinnamon chips (like chocolate chips, but…not.  They’re cinnamon)
  1. Preheat oven to 350.
  2. Add all ingredients except the last two to blender.  Blend until smooth.
  3. Pour mixture into a greased 8×8 baking pan. Top with stevia+cinnamon and cinnamon chips.
  4. Bake for 30 mins or until edges start to come away from the sides of the pan.

I ate one as soon as they came out of the pan, but they’re actually better after having cooled completely.



Microwave Tacos

All microwavable food is totally bad for you, right?  Well, this isn’t.  And sometimes you get busy and don’t have time to “cook” and need something that is preppable and microwavable.  This sprung from my 15-weeks-pregnant-and-go-from-not-hungry-to-ravenous-in-zero-to-sixty.

  • corn tortillas
  • 1 can black beans, rinsed- after rinsing, put into a small plastic container
  • 1 can Mexicorn- put in a separate container
  • cheddar cheese- shred yourself and then put into another container
  • Aidells Carmelized Onion chicken meatballs- in another container
  • Mrs. Dash Spicy Jalepeno seasoning
  1. Take 3 corn tortillas per person and wrap in a paper towel.  Microwave for 30 seconds to steam them so they won’t break open and make you go all Hulk Smash when you dribble black beans all over your lap while trying to eat and watch How I Met Your Mother.  Hypothetically, of course.
  2. Place tortillas on a plate.  Sprinkle cheese, black beans, corn, seasoning, and 1 chopped meatball per tortilla onto tortilla.
  3. Microwave for 60 seconds or until steamy.
  4. Since your ingredients are prepped into containers, you can easily keep this in the fridge if you have leftovers (or double or even triple the recipe) to be able to make all week.  This would also be great for college dorm meals or when wife goes out of town so husband doesn’t eat frozen waffles for a week straight.


Blackened Catfish and Grits

  • catfish fillets (our Sams Club out here in Kansas had them and I about flipped my you know what when I saw them)
  • blackened seasoning (I used Old Bay.  It was surprisingly lower in sodium than the others I checked)
  • quick cooking grits (not instant)
  • smoked cheese- gouda, edam, etc., shredded (use good judgement.  this isn’t pizza)
  • Tastes Like Fried Okra
  1. Preheat oven to 375.  Rub seasoning into fish and place on a foil lined baking dish with non-stick spray.  Bake until an internal temperature of 150.
  2. Make the okra.
  3. Cook grits according to label. Add cheese.

This is a pretty basic recipe, but it was really good.  There’s not too much sweet tea out here in the Midwest, so it’s always nice to have a taste of home.  Also check out Lipton Southern Style Sweet Tea.  It is our FAVORITE- and it’s calorie free.  Winning.

Grilled Skewers

I stole this recipe from my parents- its one they made last summer while we were camping in Branson, MO and we have made it a few times now at home because it’s easy and the kids love it!

  • wooden skewers
  • 2-3 chicken breasts, cut into small chunks
  • 1 lb turkey sausage
  • 1 can pineapple chunks in 100% juice
  • 1 green bell pepper, cut into slices
  • optional: purple onion, sliced
  • 1 bottle Italian dressing- we like Ken’s steak house Lite Northern Italian
  1. Add all that delicious to the skewers, then cover in Italian dressing.
  2. Grill until chicken is done.


Grilled Chicken and Pineapple Sandwiches

I found this recipe about a year ago on Clean Eating magazine’s website, and we loved it- but like usual, I had to go make some changes to better fit our tastes.  Here ya go!

  • 2 chicken breasts, beaten with a meat tenderizer until all thin and sandwich-fit-into-your-mouth-able
  • fresh pineapple or canned sliced pineapple (be sure it is in 100% juice and not in “lite” syrup.  gross)
  • chile powder
  • tomatoes
Avocado Sauce
  • Ezekiel bread hamburger buns (freezer section)
  • 1 avocado, peeled, pitted, and mashed
  • 1 TBS lime juice
  • fresh cilantro
  1. Sprinkle chile powder on chicken.  Grill the chicken until it’s dunzo.  Cut pieces into two pieces (so they fit onto the bun).
  2. While it’s grilling, mix the avocado, lime juice, and cilantro in a small bowl. (NOTE:  I didn’t measure the cilantro.  I cut it into little pieces using scissors and mix it until the bowl smells like cilantro. The husband LOVES this stuff.)
  3. Add the pineapple slices to the grill to add grill marks.
  4. Assemble the sandwich- spread the avocado sauce on the bun, then add the rest of the ingredients.  We had this with frozen broccoli that I steamed in a steamer basket.

I had to eat the sandwich with only one piece of chicken and I saved the other half for lunch the next day.  Boom.

3 ingredient taco meat

  • 1 lb lean ground beef, turkey, or chicken
  • 1 TB cumin
  • 1 jar low salt picante sauce
  1. Brown meat, drain.
  2. Stir in cumin and picante sauce.

This is our kids’ FAVORITE taco meat, served on crunchy corn tortillas with some lettuce and cheddar.  Super easy and SUPER cheap!

Naked Pasta with Chicken Sausage and Spinach

  • 1 box whole wheat or vegetable pasta
  • 3-4 spinach and chicken sausages (we get these at Sam’s.  They’re incredible.  You could use any kind but these specific ones are our favorite.
  • 6 oz box of baby spinach (I think they’re called clamshells?)
  • olive oil
  • garlic salt
  • red pepper flakes
  1. Cook pasta according to directions.  Heat sausages in a pan (or according to directions).
  2. Put spinach leaves into colander in the sink.  When pasta is finished cooking, pour pasta and water into the colander and let sit for a minute or two, then stir to help wilt the spinach (best kitchen hack ever.  Because health.)
  3. Pour pasta and spinach mixture into a large bowl and add olive oil, garlic salt, and pepper flakes to taste.  Add sliced sausage and voila- balanced meal.



This may seem very basic (because it is) but these flavors work really well together and the best part- this is CHEAP and it makes tomorrow’s lunch too.  Boom.

Mexican Stuffed Sweet Potatoes + meal prep leftovers

  • 2 chicken breasts, cooked and shredded (I put them in the crock pot with enough chicken broth to cover them, and cooked on high for 3.5-4 hours.  Take out and shred with forks.  Super easy.)
  • 1 can of black beans, rinsed (rinse them in a colander until they stop foaming.  This doesn’t make any sense unless you’ve done it before.)
  • 1 can of Mexicorn
  • 1/2 TB each of garlic salt, chili powder, cumin, lemon pepper, oregano
  • 5-6 chile peppers in adobo sauce, diced (about half of the can- freeze the rest)
  • 1 large sweet potato per person
  • optional toppings: diced jalepenos (the sweetness of the potato softens this a lot and it’s AMAZING), shredded cheese (again, in moderation.  Don’t be gross.), greek yogurt
  1. Preheat oven to 400 degrees.  Cover a baking dish with foil and place sweet potatoes in dish. Bake for one hour or until softened.
  2. Cut potatoes in halvsies and scoop out most of the potato.  Save for meal prep.
  3. Preheat the oven back to 430 degrees, spritz the potato skins with a bit of coconut oil spray and bake for 15 mins to crisp them up a little.
  4. Meanwhile, mix all that other stuff together.  When the skins come out, fill with the filling and bake for 30 mins or so until heated through.  If adding cheese, add it 5 mins out.
  5. Inhale.

For meal prep, mash the potato guts and divide them into 4-5 plastic containers.  Divide the leftover meat mixture on top.  Eat for lunch the rest of the week.  Boom.

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