Cream Cheese & Chive Omelet

This is a great quick breakfast for dinner meal. I love the creamy texture the cream cheese gives it but you could use cheddar instead if you like. Add some avocado & toast and you have yourself a meal! This recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 15 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 7 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Spatula for flipping egg

The Recipe

Time: 15 min. prep

Servings: 2

Calories/serving: ~ 305

Ingredients:

  • 1 tablespoon olive oil
  • 4 large eggs
  • 2 tablespoons minced chives
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces cream cheese, cubed
  • Salsa

Directions:

  1. In a large non-stick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

Greek Salmon & Zucchini

This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 10 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 13 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl/spoon
  • Measuring spoons/cups
  • Baking sheets

The Recipe

Time: ~10 min. prep

Servings: 4

Calories/serving: ~ 534 – 636

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill or 1 tsp dried
  • 2 tsp paprika
  • salt & pepper
  • 1 small russet potato
  • 1 small zucchini
  • 4 (6-8 ounce) salmon fillets
  • 1 lemon
  • feta cheese (for sprinkling)
  • crushed red pepper flakes

Directions:

  1. Preheat oven to 400F
  2. In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
  3. Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
  4. To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
  5. Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.

BALSAMIC CHICKEN SALAD

This salad is so so good! and EASY! I can’t rave enough about it! With a little over 20 minutes prep work you can’t beat it. Balsamic sauce with fresh tomatoes, chicken and basil… yummm… I like to add goat cheese or feta for a little extra 😉 This recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 21 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Mixing spoon

The Recipe

Time: ~21 min. prep

Servings: 4-6

Calories/serving (6): ~ 226

Ingredients:

  • 6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
  • 4 tablespoons olive oil, divided
  • 1/2 – 1 teaspoon minced garlic
  • 1/4 cup balsamic vinegar
  • 1-1/2 cups halved cherry tomatoes (or grape)
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups torn mixed salad greens

Directions:

  1. In a large skillet, sauté chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
  2. In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Weekly Meal Plan – 8/9/20

I have attached below a Weekly Meal plan for those of you who are interested. You can get the groceries from the list and walk through it with me this week! I’m starting on Sunday, August 9th! All of the meals are simple and under 30 minutes! The servings are true to the recipe but I have planned it out for the week for 2 people so we can eat the leftovers for lunch. You can change the serving size in each recipe based on the size of you family and it will recalculate it for you. Most of the recipes comes from Taste of Home and the link is included for the directions. I tried to do a fun theme based on the day of the week, Sizzle & Sear Saturdays, Slow-Cook Wednesday etc. A lot of them also just happen to be gluten free! I hope you guys will follow along and I’ll try to do videos on social media when I can!

Meals of the Week

  • Skillet Sensation Sunday: Balsamic Chicken Salad
  • Oven Monday: Greek Salmon and Zucchini
  • Breakfast Tuesday: Cream Cheese & Chive Omelet
  • Slow-Cook Wednesday: Slow-Cooked Southwest Chicken
  • Thirty-Minute Thursday: Black Bean Taco Salad
  • Five Ingredient Friday: Simple Shrimp Scampi
  • Sizzle & Sear Saturday: Balsamic-Glazed Beef Skewers


Strawberry Biscuit Cookies

These cookies from Sally’s bake blog taste like strawberry shortcake in cookie form. They are sooo good! Go check them out! They are a great recipe for strawberry season.

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 10
    • Rating: Difficult
  • Involvement
    • 1 hour. prep
    • Rating: Moderate
  • Ingredients & availability
    • 10-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Whisk or food processor
  • Mixing bowls
  • Mixing spoon or spatula
  • Baking sheets

The Recipe

Time: 1 hour prep + 15 min. bake + 45 min. chill time = 2 hours total

Servings: 30 cookies

Calories/cookie: ~ 96

Ingredients:

  • 3/4 cup (120g) chopped strawberries (I used frozen pre-chopped strawberries)
  • 2 cups (250g) all-purpose flour 
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
  • 1/3 cup (80ml) whole milk, cold
  • 1 large egg, cold
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for topping

TOPPING:

  • 1 cup (120g) confectioners’ sugar
  • 2–3 Tablespoons (30-45ml) milk or heavy cream
  • 1/4 teaspoon pure vanilla extract
  • optional: 1 heaping Tablespoon strawberry jam

For directions see her blog HERE.


Tropical Muffins

These muffins are delicious! If you are looking for a new and unique muffin recipe this is fantastic. The muffins are so moist you don’t need to add anything to them. One bite and this muffin will take you back to that sunny, breezy island you once went to for vacation. Enjoy!

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Muffin pan
  • Muffin cups (optional)
  • Stand mixer or mixing bowl with hand mixer
  • Can opener
  • Spoon
  • Measuring spoons/cups

The Recipe

Time: 20 min. prep + 22 – 25 min baking = 45 min.

Servings: 12

Calories/serving: ~ 225

I got this recipe from Taste of Home.

Ingredients:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 cup sour cream (I used plain Greek yogurt)
  • 1-1/2 teaspoons rum extract (you could use vanilla extract instead)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (227 ml) crushed pineapple, drained
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup chopped pecans

Directions:

  1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract.
  2. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened.
  3. Fold in the pineapple, coconut and pecans.
  4. Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.