I Eat Therefore I Cook

Effortless Cooking for Busy Lives


Huevos Rancheros Pizza

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 refried 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.




Crispy crust topped with seasoned refried beans, cheese, onion, egg, jalapeno, chorizo, tomatoes, cilantro, and avocado.
Author: Meagan {I Eat Therefore I Cook}
Serves: 4


  • 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


  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 an even crust around the edges.
  3. Cook the chorizo in a large frying pan over 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.


Bahn Mi Meatball Sub

Down the street from my dorm in college was a small Vietnamese restaurantt. Up to this point, I had never experienced Vietnamese cuisine, but that changed quickly. As most of you will understand, when you are in college, anything that is cheap (or free) is amazing. And Bahn Mi Sandwiches were only a couple of dollars, so they ended up being my lunch quite a bit. My love for Bahn Mi and all Vietnamese food has grown ever since then. I tried to elevate the classic Bahn Mi with my take on it.

The meatballs are made from ground pork and all sorts of spices and herbs. This gives it the authentic Vietnamese flavor. I know the cinnamon sounds odd, but trust me, it is essential to the dish.

Roll the meatballs into a 1-inch diameter. When you put them in the pan make sure they do not touch.

The meatballs all done.

Make the sriracha lime sauce. This is made with Greek Yogurt to lighten up the sandwich. It also gives it a great tang.

Slice the jalapeno, make thin slices of carrot with a vegetable peeler. You can leave the cilantro whole.

Bahn Mi Meatball Sub

Bahn Mi Meatball Sub

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 6
Juicy Pork Meatballs made with Spices, Basil, Garlic, and Onion Placed in a Fresh Baguette with a sriracha lime sauce and sliced veggies.


  • 2 Ground Pork
  • 2 Teaspoons Ground Pepper
  • 1 Teaspoons Ground Cinnamon
  • 1 Tablespoon Sriracha Sauce
  • 2 Teaspoons Ground Ginger
  • 4 Cloves Garlic, Minced
  • 1/2 White Onion, Finely Chopped
  • 1 Lime, Juiced
  • 1/2 Cup Basil, Roughly Chopped
  • 2 Tablespoons Hoisin Sauce
  • 1/2 Tablespoon Soy Sauce
  • 2 Large Carrots, Trimmed and Peeled
  • 3 Jalapenos
  • 1 Cup Cilantro, leaves removed
  • 1 1/2 fresh baguettes
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/2 Lime, Juiced
  • 2 TSP Sriracha Sauce


  1. Preheat the oven to 400 degrees Fahrenheit. Make the meatballs. Mix the meat with the spices, garlic, onion, lime basil, hoisin and soy sauce until evenly distributed. Roll the meatballs into 1-inch diameter meatballs. Place in multiple glass baking dishes, making sure the meatballs do not touch. Cook until done all the way through, about 20 minutes.
  2. Meanwhile, prep the veggies. Thinly slice the jalapeno. Using a vegetable peeler, make thin ribbons of carrot.
  3. Make the sauce. In a small bowl, mix yogurt with sriracha and lime. Cut the baguette into about 6-inch pieces. Cut those pieces in half horizontally.
  4. Plate the sandwich. Spread about 1 TBSP of sauce on a baguette. Place slices of carrot, jalapeno and some cilantro on inside bottom of baguette. Place 3 meatballs on top. Repeat for each sandwich. Serve and enjoy!



As I was eating this burger I had a hard time coming up with one that could top my tex-mex burger. It was just that good. What I really enjoyed was that it was not your typical burger but it also didn’t taste like a taco. The flavors just made it taste very fresh and juicy. If you need something different for burger night, this is definitely a winner.

tex-mex burger recipe

Mix ground beef with salsa and spices. These patties are about 1/2 lb. The salsa does not overwhelm the beef if just adds a tang and quite a bit of flavor to the burger. If you are making the patties ahead of time, take them out the fridge about 15 minutes before you plan to cook them so they can come to room temperature. This allows the burgers to cook evenly.

Add burger to a hot pan, then after about 3 minutes 30 seconds flip over and add cheese. Cook for another 3 minutes and 30 seconds. Make sure to resist the temptation to press down on the burgers. Just let them be! If you squish them, you will push out all the juices.

Assemble the burger: Place the patty on a toasted bun. Quickly toast the buns either on the grill or under the broiler. They get done fast to make sure to watch them.

tex-mex burger

Add salsa on top of the patty. You may be thinking that this may be too much salsa, but I assure you it is not. The flavors will be very balanced.

Top with red onion. The sweet red onion will add some crunch, color, and sweetness to the burger.

Place cilantro inside the red onion. This gives the burger the fresh flavor that it needs.

Add avocado to the bun. The creamy avocado replaces any mayonnaise and unhealthy fats.  Get that creamy texture without filling out your waistline.


Juicy Burger Mixed with Salsa and Topped with Red Onion, Cilantro, and Avocado
Author: Meagan {I Eat Therefore I Cook}
Serves: 4


  • 2 lb 90% Lean Ground Beef
  • 4 TBSP Your Favorite Jarred Salsa
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • 2 TSP Cumin
  • 1 TSP Pepper
  • 1 TSP Salt
  • 4 Hamburger Buns, Toasted
  • 8 thin slices red onion
  • ¾ cup cilantro, chopped
  • 4 TBSP Salsa
  • 4 Slices Pepper Jack Cheese
  • 1 avocado, thinly sliced


  1. Preheat broiler. Heat large frying pan over medium-high heat. Make patties: Take the ground beef, add salsa and spices. Mix together till evenly distributed. Place patties on frying pan and cook for 3 minutes and 30 seconds.
  2. Flip over and place 1 slice of cheese on each patty. Cook for another 3 minutes and 30 seconds. Meanwhile, get out all toppings and toast buns. Once done, let burger rest for 5 minutes on a plate.
  3. Assemble burger: Place patty on a bun. Top with 1 TBSP Salsa, then 2 slices of red onion. Place ¼ of the cilantro on red onion and then place avocado on top bun. Add bun to the burger and serve with some fresh corn and potato wedges.



Kabobs are a great money saving the meal. You can spread out two chicken breasts to feed four people. It also encourages the kids and a picky eater to finally eat their veggies with all the fun colors and who doesn’t like food on a stick? This is a great low-fat, healthy dish that is perfect for weeknight meals or a family bbq.


Prepare your assembly station:

Assemble the skewers with 3 pieces of chicken on each skewer:

chicken skewers

Make the sauce:

Glaze the skewers:


Chicken breasts with zucchini, red onion, and oranges with a garlic orange glaze
Author: Meagan {I Eat Therefore I Cook}
Serves: 4


  • 2 boneless skinless chicken breasts
  • ¾ red onion
  • 1 navel orange
  • 1 medium zucchini
  • 2 TBSP Olive Oil
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Chili Powder
  • 1 TSP Paprika
  • ½ navel orange, juiced
  • 1 TSP Orange Zest
  1. Preheat broiler.Slice zucchini into ¼ inch pieces.Peel orange and slice orange into bite-sized pieces. Slice red onion into small wedges.Slice chicken breasts into ½ inch slices and then slice those pieces in half.
  2. Assemble skewers: Add onion, zucchini, chicken, orange and then repeat, having a total of 3 pieces of chicken per skewer. This should make a total of 8 skewers. If you have more chicken and veggies, add it onto the end of the skewers. Place skewers on a baking sheet.
  3. Make the glaze: Add ingredients together and mix. Brush glaze over skewers. Move oven shelf to the highest position. Place skewers under the broiler and cook for 20 minutes, flipping the skewers over after 10 minutes. Serve and enjoy!



I was so excited when I finally got the boyfriend to enjoy eating Lebanese food. That meant I could finally start cooking my favorite type of cuisine. These chicken shawarma bowls are extremely healthy, filling and have a great depth of flavor.

Peel baby carrots:

Slice chicken breasts into 1/2 inch pieces:

Season carrots:

Season chicken:

Saute onions and garlic with spices:


Add rice and chicken broth:

chicken borth

Chicken breasts finished:

All finished:

chicken shawarma


Spiced Chicken and Carrots with Turmeric Rice and Taziki.
Author: Meagan {I Eat Therefore I Cook}
Serves: 4


  • 3 boneless skinless chicken breasts
  • 1 TBSP Turmeric
  • 1 TBSP Cumin
  • 1 TBSP Onion Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Ground Pepper
  • 1 TSP Salt
  • Juice of ½ a lemon
  • 8 small carrots
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Turmeric Powder
  • 1 TBSP Olive Oil
  • 1 cup long grain rice
  • ½ TBSP Olive Oil
  • ½ onion, minced
  • 4 cloves garlic, minced
  • 2 TSP Turmeric
  • 2 TSP Cumin
  • 2 TSP Ground Pepper
  • 2 Cups Low Sodium Chicken Broth
  • Juice of ½ a lemon
  • Pita Chips, Naan Bread or Pita Bread
  • ½ cup Hummus
  • ½ cup Parsley, roughly chopped
  • 16 Cherry Tomatoes, halved
  • ½ cup Greek Yogurt
  • 1 TBSP Fresh Dill
  • 1 TBSP Garlic Powder
  • 2 TSP Pepper


  1. Preheat oven to 400 degrees. Peel carrots. On a baking sheet toss carrots with olive oil. Add spices and toss. Place in oven and cook for 30 minutes, flipping at 15 minutes.
  2. Meanwhile, slice chicken breasts into ½ inch bite-sized pieces. On a separate baking sheet, place chicken. Squeeze juice over chicken. Add spices and toss until evenly distributed. Place chicken in the oven and bake till chicken is cooked through for about 23 minutes. Once done, set aside and let rest.
  3. As the chicken and carrots are cooking, prepare rice. Add olive oil to a medium pot on medium-high heat. Add onion and garlic, stirring so garlic does not burn, and cook about 2 minutes. Add spices and stir to distribute evenly. Add rice, chicken broth an lemon juice. Bring to a boil and then cover and reduce to a simmer till rice is thoroughly cooked through about 20 minutes.
  4. Make Taziki: Stir together yogurt with dill, garlic powder, and pepper. Place in refrigerator till ready to serve.
  5. Serve: Place rice on the bottom, then chicken. Add dollops of hummus and taziki on top of chicken.Sprinkle parsley and tomatoes on top. Scoop up with pita chips, naan or pita bread.
  6. ENJOY!



I am always looking for salads that don’t make you feel like you are eating a salad, but an actual meal.This does the trick. Not only that, but it makes you feel summer is coming with the basil and char on the steak and peppers. I can feel my feet in the sand now and the waves crashing on the beach….oh wait I don’t live in California anymore. Scratch that. I can feel the extreme Texas heat and bugs everywhere, but hey, summer anywhere is still summer.

Prep the veggies to be charred:

Cook the steak:

All Done:



Smoky Steak tops crisp lettuce and sweet veggies
Author: Meagan { I Eat Therefore I Cook}
Serves: 2



  • 4 Cups Romaine Lettuce, Shredded
  • 8 oz skirt steak
  • 1 TBSP Olive Oil
  • 2 Bell Peppers
  • 3 Shallots
  • 2 TBSP Grated Parmesan Cheese
  • ¼ Cup Basil, Shredded
  • 4 TBSP Red Wine Vinegar
  • 2 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Cayenne Pepper
  • 1 TBSP Salt
  • 1 TBSP Ground Pepper


  • 2 Ciabatta Rolls
  • 1 TBSP Garlic Powder
  • 1 TBSP Onion Powder
  • 1 TBSP Olive Oil


  1. In a small bowl, combine the chili powder, brown sugar, paprika, cayenne pepper, salt, and pepper. Mix together. Rub on both sides of skirt steak. Place in a container and place in the fridge for at least 40 minutes to overnight.
  2. Preheat the broiler and grill pan on high. Chop bell pepper into ½ inch slices. Slice shallot into thin ¼ inch rings. In a large bowl, toss with 1 TBSP olive oil and place on baking sheet. Slice ciabatta into bite-sized pieces. On a separate baking sheet, toss ciabatta with 1 TBSP olive oil. Sprinkle garlic and onion powder on bread.Place in oven, with veggies on upper rack and bread on lower and cook for 15 minutes.
  3. Reverse trays with the bread tray on top and the veggie tray below and cook for 2 more minutes. Cook the bread until it is golden brown. Cook the veggies until they are soft and slightly charred.
  4. Meanwhile, cook a steak by placing on a hot grill pan for 3 minutes per side.
  5. Serve salad. Place romaine on the bottom, then half the veggies on each plate, then the croutons, basil, Parmesan cheese, and steak. Drizzle red wine vinegar over top.
  6. ENJOY!