Search

Mississkinny

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

Month

January 2016

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.

 

Advertisements

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.

DSCN0246.JPG

DSCN0248.JPG

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.

Cajun Shrimp and Asparagus

DSCN0237(1).JPGI originally found this recipe on emeals when we were following the paleo plan (if you are in a busy stage of life and need someone to just hand you a grocery list and meal plan, it’s great.  I’m not sure it benefitted our budget at all, but it was easy).  The meal itself was delicious, but it was heavy on the salt, so I lightened it up a bit.  Here ya go!  This goes great with cornbread.

  • 1-1.5 lbs large shrimp, peeled
  • 1 TB coconut oil
  • 1/4 cup lemon juice
  • 2 cloves minced garlic
  • 1-1.5 TB Cajun seasoning (if using Tony Chachere’s, I recommend only 1 TB)
  • 2 TB coconut aminos
  1. Preheat oven to 400 degrees.
  2. Place shrimp in a baking dish.
  3. Mix all ingredients together and pour over shrimp, toss to combine (don’t, like actually toss this.  Just mix it.) NOTE: I mixed this all together, including the shrimp, and put it in a covered bowl earlier in the day to make cook time a little easier.)
  4. Bake 10 minutes or until shrimp turn pink.
  • 1 clove minced garlic
  • 1 TB coconut oil
  • 1-1.5 lb asparagus, trimmed and cut into little pieces
  • 1 TB balsamic vinegar
  • 1 TB coconut aminos
  1. Heat coconut oil in a pan.  Add garlic and asparagus, and saute until asparagus is still crunchy but not raw (I think that’s called tender-crisp?  That doesn’t make any sense to me.)  That takes about 7-8 minutes-ish.
  2. Add in balsamic and aminos, cook another minute.

NOM.

Nutritious Cornbread

 

 

DSCN0235

It’s always bothered me seeing recipes that people call “healthy.” That is such a subjective term.  I won’t go as far as to say that this cornbread recipe is “healthy” but I did change up my southern great grandmother’s recipe and lightened it up and added some protein.  And it turned out pretty durn good.  Note:  this is a sweet cornbread, not a regular one!  I know everyone has their own preferences (I don’t discriminate.  I heart cornbread in all of its delicious forms.)

  • 1 AdvoCare Vanilla Meal Replacement Shake
  • 1.5 cups white self-rising corn meal
  • 2 eggs
  • 1 cup unsweetened almond milk
  1. Pour some grapeseed oil into a cast iron skillet or muffin pan.  Place in a cold oven and then preheat to 400 degrees. (Note:  If you’re not using cast iron, it won’t get that delicious crunchy outside.  But, if you still refuse to get one, skip the whole add-it-to-the-oven-before-preheating part.)
  2. Mix all ingredients.  When the oven is preheated, give it 5 more minutes and then pour batter into the skillet or pan.  It should sizzle.  Like fajitas at a Mexican restaurant.  Or like bacon.  Whichever you prefer.)
  3. Bake for 10-12 minutes (my muffins were done in 10).

I’m baaack!

Slide11Hey y’all!  I logged back into this thing after TWO YEARS of inactivity.  I kept the site because I kept saying, “I’ll get back to the blog…next week.”  Which turned into next week, which turned into next month, in the New Year, when I have time…blah, blah, blah.  That’s life, right?  Living on Someday Isle… (Someday Isle is straight from Brian Tracy-great author)

“Someday I’ll get to the gym.”

“Someday I’ll lose weight.”

“Someday I’ll get out of debt.”

“Someday I’ll teach my kid how to tie his shoes.” (GUILTY)

“Someday I’ll quit smoking/drinking cokes/wasting time.”

It’s easy to get there.  It’s also easy to get out, but which is more comfortable?

Well, guess what?  Comfortable isn’t going to get you any closer to any of those “someday I WILL” things you need to do to live a long, happy, productive, and fulfilling life.

So what is it that you’ve been putting off because your fear of actual success at it is just too scary?  Do it.

What is it that you’ve been putting off because you “always have tomorrow” or because you “don’t have time?”  Your time is spent how you choose to spend it.  What you allow to continue is what will continue.  Want more time?  Make more time.  Simple as that.

<steps off soapbox>

So, now that my two-year trip to Someday Isle has come to a close, I have to admit- Someday Isle Stop Eating Red Velvet isn’t a real place.  So I made these.  Enjoy.

1908092_10101787231859886_620092619866207689_n

Red Velvet Protein Fudge Balls

Add all of this to a Ninja and turn it on. Mix, then let sit in the fridge for 30 mins. Shape into balls, store in the fridge.
1 cup coconut flour
1/2 cup almond flour
4 scoops chocolate AdvoCare Post Workout Recovery
4 TBS cocoa powder
1 cup cashew butter
Package of medjool dates, pitted
1/4 cup pure maple syrup
1/4 cup coconut oil
Tsp butter extract
2 TBS red food coloring

Optional icing: 1/4 cup coconut butter, TBS pure maple syrup, half scoop vanilla AdvoCare Muscle Gain

 

 

 

Blog at WordPress.com.

Up ↑