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.


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.

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.

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.


Nutritious Cornbread




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).

Freezer Burritos: Lunch Edition

  • 3-4 chicken breasts
  • 1 jar salsa verde
  • 1 T cumin
  • 1 bottle of beer (I used Corona)
  • whole wheat tortillas
  • pepper jack cheese, shredded (again, go easy on this one!)
  • a slow cooker
  • a freezer
  1. Add chicken, salsa, cumin, and beer to the slow cooker.  Cook on low for 3.5-4 hours.  Shred chicken with two forks.
  2. Pour cooled mixture into a strainer.
  3. Put mixture into tortillas, add cheese, roll up into burritos, and wrap in foil.
  4. Freeze.
  5. When you are ready to eat, remove foil and wrap burrito in a paper towel, then pop in the microwave for 2.5ish minutes (again, this time is approximate and you’ll have to play around to see how your microwave cooks these!).  The husband will put two of these frozen into a small plastic container and take them to work for lunch and they work just fine!

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