In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach Ricotta Stuffed Shells! A pasta recipe to print and save forever!

This is an absolutely delicious vegetarian pasta dish! The stuffing is prepared as fast as it takes to preheat the oven and bring water to the boil to cook the pasta shells. It’s a quick weekday dinner. Yesss! I know you are all about the super quick and easy recipes after a hard day at work. So many people have asked me to create a category for quick and easy recipes on the blog. I really, really have to do this soon. That way it’ll be easier to identify the recipes that are perfect for busy weekday evenings. I promise I will do this … eventually!



  • 16 large shells
  • 3 small shallots
  • 4 cloves garlic
  • 2 cups ricotta
  • 1 cup freshly grated Parmesan
  • 1/2 cup heavy cream
  • 4 cups fresh baby spinach
  • 1 large zucchini
  • 1 large tomato
  • 1 1/4 tsp sea salt
  • Pepper


  1. Preheat oven to 350 F.
  2. Bring about 3 liters of water to the boil in a big pot.
  3. Heat a large pan over medium heat.
  4. Peel and finely chop shallots and garlic. Set aside.
  5. Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  6. Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  7. The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  8. Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.

You can find complete recipes of this SPINACH RICOTTA STUFFED SHELLS in greenhealthycooking.com



Picture this: two toddlers running around the family room in underwear, shooting each other with Nerf guns, one ten year old chasing after said toddlers with a foam sword, and one hungry, bored teenager listening to music asking “how much longer until we eat?”.

And then picture a frazzled mom trying to make a healthy dinner and make it snappy because we need to run to Scouts and piano lessons in 45 minutes.

That poor, frazzled mom? It’s me. Ha!

It’s no surprise that I tend to despise dinnertime. Cooking for kids can be a challenge. They all like different things and can be very picky when they want to be. There’s always so much going on at that time of day, which can make cooking dinner stressful. I don’t know about you and your family, but when mine is ready to eat, they want to eat NOW! This means no messing around in the kitchen. I need to make quick meals that are easy to prepare and that everyone will enjoy.

Let me introduce you to my new favorite product: Campbell’s Oven Sauces. I’m pretty picky when it comes to pre-made sauces, but I am so impressed with all of these sauces from Campbell’s! They make my life so much easier. All you need are a few simple ingredients, a baking dish and you have a delicious meal your whole family will love!

The Creamy Garlic Butter Chicken is one of my favorites. First, you cut up your potatoes. Place your chicken in a baking dish and put potatoes around the outer rim of the baking dish. Then, top with green beans. I used fresh but you can also use any frozen variety or even canned green beans.



  • 4 boneless, skinless chicken breasts
  • 2 cups potatoes, cut into ½ – 1 inch pieces
  • 12 ounces fresh green beans or 1 (14-oz) bag frozen vegetables, any variety
  • 1 (12-oz) pkg. Creamy Garlic Butter Chicken Campbell’s Oven Sauce


  1. Preheat oven to 400º F. Place chicken breasts in a 9×13″ baking dish. Arrange potatoes around the chicken and then top with the green beans. Spread Campbell’s Oven Sauce over the top of the green beans.
  2. Bake for 40 minutes in preheated oven, or until chicken juices run clear and potatoes are fork-tender. Let stand 5 minutes before serving. Serve up on plates and enjoy!

You can find complete recipes of this ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES in yummyhealthyeasy.com



I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.

So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.

We’ll start with the sauce.  I wanted something creamy without, well, the cream.  So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy.  I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible.  I then added 2 Tbsp of extra virgin olive oil.  The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough.  If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency.  Finish with a dash of salt and pepper to taste.



  • 1 avocado, ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchini, spiralized or cut into ¼ inch wide strips


  1. In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  2. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  3. Add a dash of salt and pepper to taste.
  4. Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.

You can find complete recipes of this ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO in liveeatlearn.com

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan

Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe.

It doesn’t get any more Italian-American than a delicious chicken parmesan recipe. Mama Mia! YUM! I’ve been making this simple recipe for YEARS and had every intention to share it YEARS ago but for some reason every time I made it I either screwed it up, kids were screaming for it, or I forgot to take pictures. You think my kiddos would know by now that I need to photograph all food prior to it being consumed. Umm, hello?

Also, I never had a recipe for my chicken parmesan. I just dipped in breadcrumbs, slathered it with sauce and cheese, and then threw it in the oven. Easy. Well my chicken parmesan is da bomb (yup I say that) and since want to share this recipe I decided to pay attention and take notes while I made my chicken parmesan last week. I suggest a glass of red dry wine with this. Not that I drink wine during the day…well sometimes…but only on Sundays 🙂

Let’s get right to the recipe. I think you will be very happy to see this is a very easy recipe.

Over the years I’ve experimented with different breadcrumbs for the chicken. Actually, let me back up. Let’s talk about the chicken first. I use thinly sliced cutlets for chicken parmesan. I purchase them already prepared into cutlets because I’m lazy and don’t like handling chicken more than I need too. If the chicken breasts you buy are on the thicker side then pound it out using a meat mallet. When I do this I put the chicken in a ziploc bag or in-between two pieces of plastic wrap. Or if the breasts are really big you can cut in half using a sharp knife. Regardless, you want the chicken breasts to be on the thinner side.

Back to the breadcrumbs. When you are creating a healthier version of a classic, flavor is everything. In the past I used seasoned italian breadcrumbs but now I prefer to use plain and season myself. Yes, you can certainly use seasoned breadcrumbs and this recipe would work just fine. However, I do recommend stirring a little parmesan cheese into the breadcrumbs but if want seasoned breadcrumbs go ahead and use it. My absolute favorite seasonings to use in breadcrumbs for chicken parmesan are Italian seasoning, granulated garlic, onion powder, salt, pepper, and parmesan cheese. YUM!

I do not recommend using Panko breadcrumbs. In my experience, they don’t coat the chicken completely and the coating falls off as it bakes.

Healthy Baked Chicken Parmesan
Healthy Baked Chicken Parmesan


  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese


  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.

You can find complete recipes of this Healthy Baked Chicken Parmesan in organizeyourselfskinny.com

Baked Lemon Chicken & Brussels

Baked Lemon Chicken & Brussels

I suggest doing South Beach with a friend or a significant other. That way you can torture yourself each day when you get on the scale to find that your partner is losing more weight and losing it much faster than you. My fiance steps on the scale every morning first thing every to find that somehow, somewhere the day before a pound of fat has lost it’s way. Then it’s my turn to step on the scale. Grrrrr…. that’s the sound I’ve been making while my fiance just stands there grinning. Men! They always lose weight faster than women.

I must disclose that I lost 25 lbs. on South Beach in three months. Now I’m trying to lose 10 more pounds. This is the last 10 pounds that will put me back at the weight I maintained all through my twenties. You know back when we really didn’t appreciate how skinny we actually were. So obviously this is going to take some patience on my part, and I’m willing to do it.

So far my fiance has lost 3 lbs. That’s a pound a day! Me? The scale says I’ve lost 1 pound! Nine more to go!

Even if you’re not on South Beach, you have to whip up this recipe! It packs lots of lean protein and tons of flavor!

Baked Lemon Chicken & Brussels
Baked Lemon Chicken & Brussels


  • 1 lb. chicken breasts
  • 1/2 onion
  • 3 cloves garlic
  • 1 cup chicken stock
  • 1 lemon
  • 1 lb. brussel sprouts
  • 2 tbsp. olive oil
  • salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. In large cast iron skillet (or oven proof skillet) heat 2 tbsp. olive oil on medium-high. Salt and pepper the chicken breasts and add to the skillet. Once you add them, don’t touch them. Let them brown 3 to 4 minutes per side. Then flip once and let them brown the same amount of time on the other side. Then remove from skillet. You will continue cooking them in the oven.
  3. Turn the heat down to medium, and add chopped onions to the skillet. Let saute a few minutes then add the garlic. Add brussel sprouts (I like to chop them in half) and let saute and begin to get nice color on them. Add 1 cup chicken stock and zest and juice of one lemon. Stir to combine.
  4. Add chicken breast back to the pan moving them around until they are sunk into the bottom of the pan.
  5. Place entire skillet in oven and bake 12-15 minutes depending on how large of a chicken breast. Once the juices run clear the chicken is done.

You can find complete recipes of this Baked Lemon Chicken & Brussels in bootsupyall.blogspot.co.id

Avocado Caprese Skillet Chicken

Avocado Caprese Skillet Chicken

The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things get totally crazy. When I make a Caprese dish, more often then not lately you’ll also find some perfectly ripe avocados in the mix of things, because why not? Avocados are healthy, they’re creamy, they have a mellow yet incredible flavor, and they pair perfectly with tomatoes, basil and mozzarella. Pile all of that over some garlicky skillet chicken and finish it of with a generous drizzling of balsamic glaze and you’ve got an chicken dish worthy of a holiday meal…yet it’s easy enough for a weeknight meal! You can have this chicken ready in 20 – 25 minutes (especially if you slice the toppings while the chicken cooks)! Does dinner get any better? Really, I’m not sure it does. I was savoring each and every bite of this delicious chicken!
Of course you can also grill this chicken as well, simply brush the chicken with the olive oil first, then sprinkle on the seasonings (garlic, powder, onion powder, Italian seasoning, S & P) then grill over medium-high heat on lightly oiled grilled grates until cooked through – adding on the cheese, avocados and tomatoes during the last minute of cooking. I do love the simplicity of doing this in a skillet though, and of course in the warmth of my home right now. Plus it’s nice not to have to wait for a grill to preheat, the skillet only takes a minute or two.

Of course this is definitely a repeat recipe! It’s so good and so easy it will likely become a regular on your menu!

Avocado Caprese Skillet Chicken
Avocado Caprese Skillet Chicken


  • 2 (10 – 11 oz each) boneless skinless chicken breasts, butterflied and halved
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 6 oz fresh mozzarella, cut into 8 slices
  • 4 avocado slices (from a firm but ripe large avocado)
  • 2 medium vine ripened tomatoes, sliced
  • 3 Tbsp balsamic glaze (I used Bertolli)
  • 1/3 cup chopped basil ribbons


  1. In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat.
  2. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 – 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 – 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 – 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 – 2 minutes longer until cheese has melted and chicken registers 165 in center.

You can find complete recipes of this Avocado Caprese Skillet Chicken in cookingclassy.com

Chicken Burgers + My First Lettuce Harvest!

Chicken Burgers + My First Lettuce Harvest!

Don’t you love it when you make something that tastes so incredibly good and you don’t feel bad about it because its healthy?!  I love when that happens.  No doubt this would be “cleaner” if I had omitted the cheese, but….who the heck wants to omit cheese.

Chicken Burgers + My First Lettuce Harvest!
Chicken Burgers + My First Lettuce Harvest!


  • 4 oz. wilted spinach
  • 1/2 small onion
  • 1 clove of garlic
  • 2 green onions, roughly chopped
  • 2 T. balsamic vinegar
  • 2 t. soy sauce
  • 1 t. lemon juice
  • 1/2 t. chili powder
  • 1/4 c. shredded cheddar cheese


  1. Throw into a food processor
  2. Try not to drool into the food processor when your kitchen becomes overwhelmed with the smell of fresh garlic and onion.  Then, stir this mixture into 1 lb. ground chicken
  3. Then, I added about 1/2 c. of Panko (NO EGG!), mixed it all together, and formed them into patties

You can find complete recipes of this Chicken Burgers + My First Lettuce Harvest! in soleforthesoul.wordpress.com

Spicy Kimchi Quinoa Bowls

Spicy Kimchi Quinoa Bowls

Spicy kimchi quinoa bowls. Best. Meal. EVER.

I’ve been kind of loving kimchi lately. It’s spicy, tangy, sour and has a slightly wacky flavor that surprises my taste buds every time. And I love that each batch is just a tiny bit different. If you’re not familiar with kimchi, it’s a traditional Korean side dish that’s made from a variety of fermented veggies typically seasoned to be spicy. The main ingredient is usually napa cabbage – and I’m using usually as a fairly loose term because it can really be made with any vegetables that you like.

While I haven’t personally made my own kimchi yet, I know that it’s not hard to make at home. That’s on my list next because a little jar at my grocery store is pretty darn expensive.

This recipe makes a great lunch or an easy dinner. You can whip it up in less than 15 minutes or reheat when you get to the office. It’s filled with protein, fiber, greens and good bacteria, so you’ll feel full, healthy and your tummy will be smiling. And if eggs aren’t your thing, just swap them out for your favorite lean protein – chicken, shrimp, tofu and chickpeas would also be a lovely choice.


Spicy Kimchi Quinoa Bowls
Spicy Kimchi Quinoa Bowls


  • 2 teaspoons toasted sesame oil
  • ½ teaspoon freshly grated ginger
  • 1 teaspoon minced garlic
  • 2 cups cooked quinoa, cooled
  • 1 cup kimchi, chopped
  • 2 teaspoons kimchi “juice” (the liquid from the jar)
  • 2 teaspoons gluten-free tamari
  • 1 teaspoon hot sauce (optional)
  • 2 cups kale, finely chopped
  • 2 eggs
  • ¼ cup sliced green onions for garnish (optional)
  • Fresh ground pepper for garnish (optional)


  1. Heat the oil in a large skillet over medium heat. Add ginger and garlic and saute for 30 – 60 seconds until fragrant. Add the quinoa and kimchi and cook until hot, about 2 – 3 minutes. Stir in kimchi juice, tamari and hot sauce if using. Turn to low and stir occasionally while you prepare the other ingredients.
  2. In a separate skillet, cook the eggs on low until the whites have cooked through but the yolks are still runny, about 3 – 5 minutes.

You can find complete recipes of this Spicy Kimchi Quinoa Bowls in simplyquinoa.com



Baked garlic parmesan potato wedges oven roasted to golden tender perfection!

Fries are my weakness. Many a time my sky-high metabolism younger self and brother made midnight french fry runs to the local Wendy’s/Carls Junior/Mickey-Ds/whoever is open at that unsightly hour. I’ve tried to get a handle on my addiction in my adult years by ordering fries on the side only here and there when eating out, instead of going with the fries-with-everything motto I endorsed for 20 years.

When my siblings and I went to iHop for breakfast, I ordered chicken strips and fries. Pancakes are great but they just can’t win out over deep fried potatoes and ketchup.

These days, like I said, I try to order fries less frequently – for obvious health reasons. Often times I’ll just share with the husband, he doesn’t mind giving up a few. Or 60%. He’s awesome like that.

And when I’m craving some variety of fry while at home in my sweats, I usually make my own instead of heading out for a to-go order.

“A medium fry, please”.

“Yes, that will be all”.

This latest semi french fry is sort of blowing my mind. So crispy and loaded with yummy garlic and Italian flavors. I could never turn down garlic and cheese. On french fries nonetheless!

I dipped these beauties in blue cheese dressing with freshly chopped parsley. Oh my heaven. Wendy’s natural cut fries have nothing on these baked garlic parmesan potato wedges. And like I said, I’m a sucker for those. So when I say these are worth making, I really mean – GO MAKE THESE!



  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping


  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

You can find complete recipes of this BAKED GARLIC PARMESAN POTATO WEDGES in lecremedelacrumb.com



Garlic Butter lends an amazing flavor to this speedy and incredibly delicious meal with Shrimp and Rice.

Garlic Buttah! Like more PLEASE!

Hi Hi!

Do you own a Thigh Master? How about a FlowBee? A ShamWow?!? Oh my Gosh, you have a ShamWow, don’t you?!

We had all three. Yeppers, we did. Those 1990s infomercials really struck a chord with my parents. Anything that was “$19.99 AND you get all these attachments for FREE!!!” was delivered to our door.

ASK me just how many times they used those items. I’ll tell you. ONE time.

The FlowBee was just a funny disaster. I mean, come on…cutting your hair with a crazy hose. That’s nuts.

The Thigh Master? Well, I just don’t know. A few months back, I found it in my parent’s garage still in its original box. No one even gave it a go. Money well spent…

Then there’s the ShamWow. According to my mom, she used it two times and she didn’t like it, saying that her Dollar Store sponges were “so much better!”

Moral of the story? Don’t watch TV past your bedtime and don’t be wasteful. That $60+ dollars they wasted could have gone toward a new Nintendo Game Boy or a new pair of Z. Cavaricci’s!

Also? Speaking of not being wasteful… Let’s not throw away the leftover shrimp from the weekend, and let’s use the rest of our Minute Rice from last week to make this, Garlic Butter Shrimp and Rice!

Sometimes you just need an easy dinner. A dinner that will practically make itself while you paint your nails and help your lil’ ones with homework.

This is one of my go-to recipes when I have zero time to think and absolutely no time to prepare. THIS is that. It takes just twenty minutes, if that, and there’s very little clean-up. Besides, garlic and butter. I mean, duh! Thank you beautiful flavors for making me love dang good food.



  • 1 cup dry rice (I use Minute Rice)
  • 6 tablespoons butter
  • 3 to 4 garlic cloves, minced
  • 1 bag (12-ounces) extra large, cooked, peeled, deveined shrimp
  • 1/4-cup shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper, to taste
  • shredded parmesan cheese for garnish, optional


  1. Prepare rice according to the directions on the box.
  2. In a large skillet, melt butter over medium-heat.
  3. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.
  4. Stir in the shrimp and cook for 1 minute, stirring frequently.
  5. Add prepared rice to the skillet and mix until well combined.

You can find complete recipes of this GARLIC BUTTER SHRIMP AND RICE in diethood.com