Tag Archives: real food

Day 2 of 7 Day Challenge-Turkey Burgers!


Day 2 of our 7 day challenge went very well! But we are only getting started! I’m sure by the end I will want to eat every Christmas cookie in sight especially since I will have a million of them in my house. I am the designated Christmas Cookie gal for my family and my husband’s family which means I make over 20 different cookies, mostly double and triple batches, and have to store them until our celebration day! It can be extremely hard to not taste test! But, I must say, so far so good! I will be extremely proud of myself if I get through these 7 days and have zero cookies. Alright enough about the cookies…

For dinner I made Turkey Burgers served with a salad and steamed broccoli. It was delish and the whole family like them. Here’s the recipe… Enjoy!

Turkey Burgers

turkey burger

1 lb lean ground turkey

1 tbsp. 21 spice seasoning from Trader Joe’s (if you don’t have this, you can use a Mrs. Dash seasoning blend or make up your own!)

1/4 cup shredded co-jack cheese

salt and pepper

Mix all together, form into 4 patties and grill on grill pan 3-4 min each side on medium heat



Skinny Chicken Parmesan


skinnytaste chicken parmesan

I’m Italian so I obviously LOVE Italian cuisine. However, with all the pasta and carbs it can get quite heavy for me. This baked chicken parmesan from skinnytaste.com was absolutely awesome and a lot lighter. I loved it, the hubby loved it and all the kiddos loved it. It will be back on the menu soon! I served it with no pasta (I know, I know, but it was a good portion and didn’t need pasta), garlic green beans and a tossed salad. Delish! Click the link for the recipe so you can enjoy it too! Enjoy!


chicken parmesan with garlic grean beans


Bailee’s Lunches 10/21 through 10/25


Now that I am back from vacation and my kids are back on a schedule and routine, we are back to making healthy lunches! So here we goooooo…….

10-21 and 10-22

Monday Oct 21: Bailee took a tuna salad sandwich (she would eat these every day if I let her!), carrots and cucumbers with dip, grapes and a homemade pumpkin larabar cookie. For snack: a banana and a homemade chocolate chip granola bar. Bailee also took this exact same lunch to school on Tuesday Oct 22 because she didn’t eat any of it on Monday. Evidently she claims she didn’t have any time to eat, but I think she was probably being to chatty. Either way, no food goes to waste, she took it on Tuesday and it all!!


Wednesday Oct 23: Peanut Butter banana pancake sandwich, string cheese, carrots with dip, cantaloupe and a pumpkin larabar cookie. For snack: a banana and Yoplait yogurt (that I rarely ever buy because of the artificial color and flavor).


Thursday Oct 24: Bailee forgot to bring her lunch bag home Wednesday night so today she had to paper bag it. No fun lunch when you forget your bag at school! So she got a peanut butter and jelly sandwich, pretzels, and an apple. For snack: a banana. She was pretty disappointed with this lunch, so I have a feeling she won’t be forgetting her lunch bag again anytime soon!


TGIF!! Today Bailee got the other half of her tuna salad from Monday with Ak Mak crackers, salad, cantaloupe and pumpkin larabar cookie. For snack: homemade chocolate chip granola bar and an apple.

Baked Chicken and Green Beans



I recently saw a recipe on Pinterest that looked great, but had some negative reviews regarding flavor and being bland. So I decided to take the ingredients and concept of the recipe and make it my own. It turned out fabulous! The whole gang liked it! The chicken was juicy and the beans were super tender! Enjoy!
Baked Chicken and Green Beans
1 lb chicken (whichever you prefer, I used boneless skinless breasts)
1 lb fresh or frozen green beans
1/2 cup chicken broth
1 tbsp dried chopped onion (or a chopped fresh onion, I was out of onions so I just added dried and it was good)
1 tsp dried minced garlic or fresh
1 tsp Italian seasoning
2 tbsp butter
Salt and pepper

Preheat oven to 350 degrees. Spray a baking dish was olive oil. Add chicken and green beans. You could also add some potatoes chopped small if you like. I had some leftover mashed potatoes I served with this meal.
Pour broth over chicken and beans. Sprinkle with salt and pepper. Sprinkle with onion, garlic and Italian seasoning. Cube butter and place on top. Cover with foil and bake for 45-50 minutes.

Zucchini, Granola and Chocolate Chip Cookies


My garden produced an abundant amount of zucchini, which is great! With so much zucchini I had to get creative with how I used it. There’s the obvious zucchini bread, adding it to red sauces, muffins, cakes, frying, roasting and of course freezing what you don’t get through in time. So in my attempt to be creative, I found a recipe for zucchini cookies and made it my own. They turned out fabulous and were a big hit with the rest of the family! Enjoy!

zucchini and granola cookies

Zucchini Granola Chocolate Chip Cookies

3/4 cup butter, softened

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla

zest of one orange

3 cups of shredded zucchini (with skin)

3 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups homemade granola (recipe will follow)

1 11-12 oz bag chocolate chips (even butterscotch or peanut butter would be great!)

Preheat oven to 350 degrees. Cream butter and sugar in mixer. Add egg, vanilla, orange zest and zucchini. Mix on low until combined. Add flour, soda, salt and granola. Mix on low. Add chocolate chips, mix on low. Drop by small spoonfulls on a greased cookie sheet (I use a scoop for perfect sized cookies). Bake for 12 to 15 minutes (only took 12 minutes for my oven). Cool on rack. Makes approx. 90-100 cookies.

Homemade Granola

3 1/2 cups old fashioned rolled oats

I cup raw walnuts (or your favorite nut, mine is walnuts)

1 cup raw cashews

1 cup unsweetened coconut (found at whole food stores)

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds (or pepitas)

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

6 tablespoons butter

1/2 cup honey

2 teaspoons vanilla extract

Preheat oven to 250 degrees. Mix oats, nuts, seeds and spices (first 9 ingredients) in a large bowl. Heat butter and honey in a small saucepan until butter is melted. Remove from heat and add vanilla. Pour over mixture and stir until evenly coated. Line baking sheet with parchment paper and spread mixture on pan in an even layer. Bake for 1 hour and 15 minutes. Break up and store in air tight container or Ziploc bag.

Use granola for these fabulous cookies, a yogurt topping or you can simply enjoy it as a bowl of cereal with milk.

Granola recipe adapted from 100daysofrealfood.com

And school begins….




School has once again started!!! I have a 4th grader, preschooler and a 2 year old! Only have to pack for Bailee since maverick is home for lunch after preschool. Today Bailee had, ak mak crackers, ham, muenster cheese, hard boiled egg white, cucumbers, banana, pistachios and a piece of chocolate for dessert. For snack she has a z bar and an apple. I think her eyes might have been bigger than her stomach today! Also water in her thermos and a cute lil lunchbox note!

7 Day Challenge, Day 4!!! Pork and Broccoli!!!


Day 4! I was busy busy busy today in the kitchen. I did some canning and made homemade pickles and peach preserves. Lots of fun with my grandma here to help! After all that, I still made an elaborate dinner. I love Chinese food but sometimes it can get too high in calories with all the sugar, sauces, rice and noodles (even though I love rice and noodles…) I decided to try and make some myself. This was an easy recipe to start with. I knocked it out of the park!!! My grandma and the kiddos loved it! I did make some rice with peas for the kids and I just had a salad with mine. It will definitely be going on the menu often now! It’s versatile too, you can change the meat or vegetable to whatever you’re in the mood for. I’m going to try chicken and cabbage next time I think! Anywho… here’s the recipe!

pork and broccoli

Pork and Broccoli

1/3 c soy sauce

1/2 teaspoon sesame oil

1 tablespoon honey

1/2 tsp garlic powder

1/2 tsp ginger powder

1 tsp corn starch

1 tsp water

1 lb 8 oz (24 oz) pork tenderloin, sliced into 1/2 in medallions

1 package 14 oz broccoli (fresh or frozen)

3 tsp vegetable oil

Mix together the soy sauce, sesame oil, honey , garlic and ginger together. Pour half of mix into Ziploc bag and add the meat. Turn bag to coat the meat. Marinate in fridge for at least 20 minutes, but can be as long as overnight.

Mix corn starch and water together. Add to leftover sauce. Add 2 tsp of oil to Wok or pan and heat to medium. Add meat and sauté for 4-5 minutes. Transfer meat to a clean bowl. Add the other tsp of oil and broccoli. Saute for 2-3 minutes. Add meat back. Make a well in the middle of the pan and add the extra sauce. Mix all together and cook until sauce is thickened and food is heated through.


Recipe adapted from weelicious.com