Huevos Rancheros Pizza

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So I know this recipe sounds kind of odd. But seriously, this is one of the best things I have made in a while. Re-fried beans replace pizza sauce and then it is topped with cheese, jalapeno, chicken chorizo, onion and egg. Once you take the pizza out of the oven, you add fresh tomatoes, cilantro and avocado. Super satisfying and perfect for a quick weeknight dinner.

Mix re-fried beans with diced tomatoes and jalapeno. Make sure you get quality re-fried beans, since they are one of the main components of the pizza.

Spread the beans on a pre-made crust. I used Rustic Pizza Crust that I got from Sprouts. It is super yummy.

Add cheese, onion and jalapeno. Make wells inside the onion for the eggs.

Cook the chorizo in a frying pan. I used chicken chorizo, but use any type you want.

Crack the eggs into the onion and add the chorizo.

4.0 from 1 reviews
Huevos Rancheros Pizza
 
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Crispy crust topped with seasoned refried beans, cheese, onion, egg, jalapeno, chorizo, tomatoes, cilantro and avocado.
Author:
Serves: 4
Ingredients
  • 1 pre-made pizza crust ( I used Rustic Crust Pizza)
  • 1 13.5 oz can refried beans
  • 4 oz diced tomatoes with jalapeno
  • 1 cup cheddar cheese
  • ½ jalapeno sliced
  • 4 large slices of onion
  • 4 eggs
  • ½ lb. Chicken Chorizo
  • 12 cherry tomatoes, halved
  • ¼ cup cilantro, chopped
  • 1 avocado, sliced
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Place pizza crust on a greased cookie sheet.
  2. In a small bowl, mix refried beans with diced tomatoes. Spread bean mixture evenly over pizza, leaving a even crust around the edges.
  3. Cook the chorizo in a large frying pan on medium high heat. Remove from pan and set aside.
  4. Sprinkle cheese on the pizza. Place onion and jalapeno on top of the cheese.
  5. Make wells inside on the large onion rings. Crack one egg inside each ring. Add chorizo to the pizza.
  6. Place in oven and cook for 15 minutes. Turn on broiler and cook until eggs are the desired doneness , about 2-3 minutes.
  7. Once done, top with fresh tomatoes, cilantro and avocado. Serve and enjoy.

 

Sausage Ravioli Bake

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When plain old pasta won’t cut it, this ravioli bake will satisfy that craving. Perfect for that transition into fall, this bake combines summer veggies with the heartiness of cheesy ravioli. And the great part is this reheats wonderfully and makes a fantastic work lunch. So make your co-workers jealous and bring some for lunch.

Cut up the veggies.

Cook and drain the ravioli.

Cook the sausage and slice into bite sized pieces.

Toss the ravioli, sausage and veggies. Top with cheese and place in the oven.

Sausage Ravioli Bake
 
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Cheesy ravioli with roasted veggies, sausage, lemon and Parmesan cheese.
Author:
Serves: 4
Ingredients
  • 24 oz. Frozen or Fresh Ravioli
  • 12 cherry tomatoes, halved
  • 1 cup rainbow chard, chopped
  • 4 chicken sausages
  • 1 lemon, juiced
  • ½ cup fresh grated Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees Farenheight. Place sausages on a baking sheet and roast until fully cooked, about 15 minutes. Let rest and then slice into bite sized coins.
  2. Cook ravioli according to package instructions. Drain and set aside.
  3. Turn oven up to 400 degrees Farenheight. In a 8 by 8 baking dish, combine ravioli, sausage, tomatoes and swiss chard. Squeeze lemon juice over the top. Toss together until evenly distributed. Top with grated Parmesan cheese. Place in oven until cheese is melted, about 15 minutes. Serve and enjoy!

 

Peach Pulled Pork

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With the peach season coming to a close, I wanted to incorporate those last sweet and juicy peaches into a savory dish. The peaches give the BBQ sauce a slight sweet and floral flavor without overpowering the BBQ flavor. Add some slaw with a crunchy tang and you have  a great and easy meal. I put the pork in before I left for work and came how to a tender, fall off the bone meat. This is truly a meal that is easy to make during the busy school week.

Add pork, peaches, onion, garlic and spices to the crock pot.

The peaches and onion after 8 hours.

The peaches and onions pureed with the broth.

Add the shredded pork back to the sauce and add 1/2  of a cup of BBQ sauce. You can use a pork butt, shoulder, pork chops, or a pork loin like I used here. It is up to you!

Make the quick coleslaw with vinegar, honey and yogurt.

Peach Pulled Pork
 
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Tender, Fall Apart Pulled Pork with a Sweet and Tangy Peach BBQ Sauce and Crunchy Slaw.
Author:
Serves: 6
Ingredients
  • 6 Rolls, Sliced
  • FOR THE PORK:
  • 2- 2.5 lb Pork Loin
  • 5 peaches, sliced
  • 1 onion, quartered
  • 4 cloves garlic, peeled and smashed
  • 2 TSP Chili Powder
  • 1 TSP Pepper
  • 1 TSP Paprika
  • 2 TBSP Apple Cider Vinegar
  • 2 Cups Low Sodium Chicken Broth
  • ½ cup BBQ Sauce
  • FOR THE SLAW:
  • 1½ Cups Green Cabbage, shredded
  • ¼ cup Nonfat Plain Greek Yogurt
  • 1 TSP Apple Cider Vinegar
  • 1 TSP Honey
  • ½ TSP Pepper
Instructions
  1. Place Pork, peaches, onion, garlic, vinegar and chicken broth in the slow cooker. Sprinkle chili powder, pepper and paprika on top of the pork. Cover and set to low for 8 hours.
  2. Once done, take pork out and shred. With a hand blender, blend peaches, onion and juices leftover in the slow cooker.
  3. Place the shredded pork back in the crock pot. Add the BBQ sauce to the crock pot and stir. Turn to warm until ready to serve.
  4. In a medium bowl, add cabbage, yogurt, vinegar and honey. Stir until combined.
  5. Toast rolls. Place pork on rolls and top with slaw. Serve and enjoy!

 

Texas BBQ Beef Rib Sandwich

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I have never had a McRib, but if there were a gourmet version of it, I imagine it would taste like this sandwich. The boneless beef ribs and cooked with hatch chilies, bbq sauce and salsa. I threw this in before work and came home to some extremely tender beef. Toast some buns and your meal is complete.

Throw all the ingredients in the slow cooker and turn it on low for 8 hours.

 

Texas BBQ Beef Rib Sandwich
 
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Tender beef cooked with chilies, bbq sauce and salsa. Served on a toasted bun for a satisfying meal.
Author:
Serves: 4
Ingredients
  • 4 boneless beef ribs
  • 4 hoagie rolls
  • 2 hatch chilies, quartered
  • ½ cup Your favorite jarred salsa
  • 1 cup BBQ Sauce
Instructions
  1. Add beef, chilies, salsa and bbq sauce to the slow cooker. Turn it on low and cook till beef is tender, about 8 hours.
  2. Toast rolls and place 1 rib on each roll. Serve and enjoy!

 

Lemon Herb Stuffed Chicken Thighs

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These are one of the easiest things you can make and they are so juicy. I have made a version of this with bone in chicken breasts, but the thighs are much easier to cook and you can finish a thigh in one sitting. This is a perfect weeknight meal for the whole family. Throw these in the oven when you get home from work and in 40 minutes you will have a great meal.

Lemon Herb Stuffed Chicken Thighs
 
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Juicy chicken thighs stuffed with bread crumbs, lemon, herbs and seasoning.
Author:
Serves: 4
Ingredients
  • 8 chicken thighs
  • 1 Lemon, Juiced
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • 1 TSP Paprika
  • FOR THE STUFFING:
  • 2 TBSP Lemon Zest
  • ½ cup Italian breadcrumbs
  • 2 TBSP Grated Parmesan Cheese
  • ¼ cup fresh parsley, chopped
  • 1 TSP Chili Powder
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix all the stuffing ingredients together.
  2. Loosen the skin of a chicken thigh. Take some of the stuffing and push it under the skin, forming a mound. Fill the skin with stuffing until full. Repeat with the other chicken thighs. Place in a large glass baking dish. Squeeze lemon juice over the chicken thighs. Sprinkle the garlic, onion and paprika powders over the chicken thighs.
  3. Bake until chicken is cooked all the way through, about 40 minutes, rotating halfway.
  4. Let rest for 2 minutes and then enjoy!

 

Creamy Roasted Red Pepper Pasta

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One of my weaknesses has always been creamy alfredo sauce, but it is so unhealthy that I have not eaten it in years. This pasta replicates that creamy flavor and texture without all the fat and sodium. There are also so many veggies in this pasta that you don’t even need a side salad. The kiddos will enjoy it because of all the bright colors and you will enjoy serving them a healthy meal.

Cut up roasted red peppers and add to frying pan with garlic.

Add milk, chicken broth, spices and a bit of butter.

Transfer to a large pot and puree with a stick blender.

Add the pasta and the spinach. Finish up by adding the roasted veggies and toss together.

Creamy Roasted Red Pepper Pasta
 
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Roasted vegetables with a creamy, low fat roasted red pepper sauce. A healthy and delicious meal.
Author:
Serves: 4
Ingredients
  • FOR THE SAUCE:
  • 1 13 oz. Jar Roasted Red Peppers, stored in water
  • 1 cup Low Fat (1%) Milk
  • 1 cup low sodium chicken broth (or veggie broth)
  • 1 TBSP Unsalted Butter
  • ½ cup Plain Nonfat Greek Yogurt
  • 4 cloves garlic, minced
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • 1 TSP Pepper
  • 1 TSP Italian Spice Mix
  • 1 TSP Red Pepper Flakes
  • FOR THE VEGGIES:
  • 2 bell pepper, sliced
  • 24 cherry tomatoes
  • ½ onion, thinly sliced
  • ½ TBSP Olive Oil
  • 1 TSP Pepper
  • 1 TSP Garlic Powder
  • 1 cup fresh spinach
  • 1 16 oz box whole wheat linguine
  • ½ cup Grated Parmesan
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Add fresh bell pepper, cherry tomatoes and onion to a baking sheet. Toss with olive oil, pepper and garlic powder. Roast until veggies are tender, about 20-25 minutes.
  2. Meanwhile, bring a large pot of water to boil and cook pasta according to package instructions.
  3. Make the sauce. In a saucepan on medium heat, add butter, once melted, add roasted red peppers and garlic. Stir until garlic becomes fragrant, about 30 seconds. Add milk and chicken broth. Stir until evenly combined. Add onion powder, paprika, pepper, Italian spice mix and red pepper flakes. Once at a simmer, stir frequently until the liquid is reduced by about ½. This should take about 15 minutes.
  4. Using a hand blender, puree the mixture until smooth. You can also use a regular blender as well.
  5. In a large frying pan over medium heat, add the sauce. Toss in pasta and fresh spinach. Let cook until spinach is wilted. Add roasted veggies and turn heat to low. Toss together and let everything warm through, about 5 minutes. Add Parmesan and greek yogurt and toss with pasta. Serve and ENJOY!

 

Prosciutto Scramble with Potato Hash

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This is an easy and healthy breakfast. We had this for a Sunday Brunch. I had a bunch of leftover ingredients from my paninis I made a few days ago, so the consensus was to take all the extras and make a hearty breakfast. We didn’t need to eat until dinner after consuming all of this awesome goodness. Perfect for large crowds or just for yourself, serve the scramble on top of some roasted potatoes and peppers for a great meal.

Cut up red potatoes, peppers and onion. Toss with some olive oil and pepper. Roast for about 25 minutes.

Chop up all of your ingredients.

Add the mix ins into your frying pan till the spinach in completely wilted.

Add the egg and mix together as it cooks.

 

5.0 from 1 reviews
Prosciutto Scramble with Potato Hash
 
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Salty Prosciutto with cherry tomatoes, spinach, chives and provolone cheese mixed into scrambled eggs. Place it on top of roasted red potatoes with bell peppers and onions.
Author:
Serves: 2
Ingredients
  • FOR THE EGGS:
  • 6 eggs, beaten
  • 2 TBSP Chives, finely chopped
  • 10 cherry tomatoes, halved
  • 6 slices of Prosciutto
  • 3 slices of provolone cheese
  • ½ TBSP Olive Oil
  • 1 cup fresh spinach
  • FOR THE POTATOES:
  • 4 red potatoes, cut into bit sized pieces
  • ¼ onion, roughly sliced
  • 1 bell pepper, sliced
  • 1½ TBSP Olive Oil
  • 1 TSP Pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Place potatoes, onion and bell pepper on a baking sheet. Add olive oil and toss. Spread evenly over baking sheet. Sprinkle pepper over
  2. the top. Bake for 15 min until one side is golden brown. Flip over and bake for another 10 minutes.
  3. Meanwhile, make the eggs. In a large frying pan at medium high heat, add olive oil. Once hot, add chives, tomatoes prosciutto and spinach. Once spinach is wilted, add eggs. Stir eggs until just slightly underdone ( they will continue to cook). Add cheese and remove from heat.
  4. Place a layer of potato hash on your plate. Place ½ of the egg mixture on top of the eggs.
  5. Repeat for other plate. ENJOY!

 

Spice Rubbed Steak with Chimmichurri

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Steak is the reason I could never be a vegetarian. Seriously. I wanted to make a steak that would be different than just a regular everyday steak (if there is such a thing). The chimmichurri is so easy to make and gives the steak an acidic kick. You could use any type of steak you want. I used a ribeye steak.

Mix the spice rub. Add garlic, onion, chili, cumin, coriander and paprika powders.

Rub the spices on both side of the steaks.

Place on the a grill pan or grill.

Make the chimmichurri by blending spices, garlic, olive oil and vinegar.

Spice Rubbed Steak with Chimmichurri
 
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Juicy steak rubbed in spices and served with a fresh herb chimmichurri.
Author:
Serves: 2
Ingredients
  • FOR THE STEAK:
  • 2 1.2 lb steaks ½ inch steaks
  • ½ TSP Chili Powder
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ¼ TSP Cumin
  • ¼ TSP Ground Coriander
  • ¼ TSP Pepper
  • ¼ TSP Salt
  • FOR THE CHIMMICHURRI:
  • 1 TBSP Chives
  • 2 TBSP Cilantro
  • 2 TBSP Parsley
  • 3 Cloves Garlic, roughly chopped
  • ¼ Shallot, roughly chopped
  • 2 TBSP Red Wine Vinegar
  • 1 TBSP Olive Oil
Instructions
  1. Preheat grill pan or grill to medium high. Preheat oven to 400 degrees. In a small bowl, combine all the spices. Rub spices evenly on both sides of either steak.Once grill pan is hot (smoking slightly), place both steak on for 3 minutes per side (6 minutes total).
  2. Once steak is seared, place on a baking sheet and in oven for 3 minutes ( for medium rare steak). If you want a more medium to medium well, keep in oven for 5 minutes total. Let rest for 5 minutes before serving.
  3. Meanwhile make chimmichurri. Add all ingredients to a food processor and pulse until evenly combined.
  4. Serve chimmichurri over the steak. ENJOY!

 

Tex Mex Salad

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I know this recipe is a fairly simple one, but I have a hard time coming up with quick salad side dishes. Instead of having tortilla chips or rice with a Mexican entree, you can throw this easy salad together for a healthy and fresh side. If you wanted to make this an entree, you could quickly cook some ground beef and make it a taco salad. Either way it is delicious.

Tex Mex Salad
 
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Fresh Salad with avocado, tomatoes, cheese, lime and salsa. Toss it together for a quick side.
Author:
Serves: 2
Ingredients
  • 2 cup romaine lettuce, torn into bite sized pieces
  • 15 cherry tomatoes
  • ½ avocado, diced
  • ½ lime, juiced
  • ¼ cup cheddar cheese
  • ¼ cup salsa
Instructions
  1. In a large bowl, toss lettuce, cherry tomatoes, avocado, lime juice, cheddar cheese and salsa.
  2. Serve immediately.

 

Quick Quesadillas

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When you have those days that you don’t feel like cooking, but want something satisfying for dinner, try these quesadillas. You can use any meat you want and use your favorite salsa. Combine what you have in the fridge to make your family a satisfying meal.

Cook ground beef with spices until no longer pink.

Spread cheese on a tortilla. I used cilantro tortillas from Whole Foods. But use whatever you like.

Place about quarter cup of ground beef  on top of the cheese.

Add salsa on top of the ground beef.

Place a few cherry tomato halves on top of the ground beef.

Quick Quesadillas
 
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Creamy Cheese and Hearty Beef combine with spicy salsa and fresh tomatoes for a great meal.
Author:
Serves: 2
Ingredients
  • FOR THE QUESADILLAS:
  • 4 tortillas
  • ½ Cup Cheese, Divided
  • ¼ Cup Cherry Tomatoes, Halved
  • 6 TBSP Salsa, Divided
  • FOR THE GROUND BEEF:
  • ½ cup Ground Beef, Divided
  • 1 TBSP Olive Oil
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ½ TSP Chili Powder
  • ½ TSP Pepper
  • ½ TSP Cumin
  • 1 Lime, Juiced
  • FOR THE GARNISH:
  • Avocado Slices
  • Light Sour Cream
  • Salsa
Instructions
  1. In a large frying pan, heat olive oil over medium high heat. Add ground beef, spices and lime juice. Stir until the beef is no longer pink. Once done, remove from heat and set aside.
  2. Preheat broiler. Lay 2 tortillas on a baking sheet. Place ¼ cup of cheese on each tortilla. Divide ground beef and place ½ on each tortilla. Place ½ of the salsa and cherry tomatoes on each quesadilla.
  3. Top each quesadilla with a tortilla and place in the broiler. Broil until cheese is melted and quesadilla is crisp.
  4. Cut into quarters with a pizza cutter and garnish with avocado slices, more salsa and sour cream. ENJOY!