Monster Meatloaf



I got the original recipe for this meatloaf from Jamie Eason on (link below) for some different seasoning ideas because i was getting pretty bored with my normal meatloaf recipe :/ My meatloaf is pretty delicious but sometimes I’m in the mood to step outside of the box! This meatloaf is made healthy with ground turkey, oats, egg whites and some veggies. I did my own personal spin on this one as I was 1. feeling too lazy to chop veggies and 2. I didn’t have all the ingredients (3lbs turkey, ketchup, green peppers)…oops! So my adaption is below along with the link to the original. Hope you enjoy! 


  • 2lbs lean ground turkey
  • 1/2 cup oats
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp thyme 
  • 3 egg whites
  • tomato paste for topping


  • Preheat oven to 325 degrees and spray a 9×13 baking dish with nonstick spray
  • In a large bowl, mix all ingredients together until mixed well.
  • Spoon into baking dish and smooth until even.
  • Spread tomato paste evenly over the top of meatloaf.
  • Bake for 1 hour.

No Noodle Lasagna


My life is a constant battle between my love of carbs and having a normal sized stomach. My stomach is super sensitive to most things so anytime I can substitute noodles or pasta for something healthier, I get super excited! This lasagna recipe uses grilled zucchini and eggplant in place of lasagna noodles and honestly I don’t even notice them missing!
This is also a pretty versatile recipe. Skip the ground turkey to make it vegetarian and/or use tofu mixed with Italian seasoning in place of cottage cheese and mozzarella to make it vegan! Ta-da!! The perfect lasagna recipe for everyone 🙂

1lb ground turkey
1 45oz jar of spaghetti sauce
15 oz cottage cheese
1 large egg
1 12oz bag grilled zucchini
1 12oz bag grilled eggplant
Garlic powder
Fajita seasoning or salt and pepper
Italian seasoning
Mozzarella cheese

Preheat oven to 350 degrees

In a large skillet, brown ground turkey and season with garlic powder and fajita seasoning to taste. Add spaghetti sauce to pan and combine.

While meat is cooking, mix together cottage cheese and egg in a medium bowl. Sprinkle with fajita seasoning.

In a baking dish, spoon a small amount of sauce into the bottom of the pan. Layer zucchini, cottage cheese mixture, and sauce. Repeat the next layer with eggplant. Keep repeating layers until all ingredients are used up ending with sauce on top. I usually get 2 layers! Sprinkle top layer of lasagna with mozzarella, garlic powder and Italian seasoning.

Cover pan with foil and bake for 45 minutes then uncover and bake for another 15 minutes. Let sit 10 minutes before serving. Enjoy!

I used frozen zucchini and eggplant that has already been grilled (to take the water out of it) out of convenience.

If you choose to use fresh, slice vegetables into long strips with a mandolin, layer strips onto paper towels and sprinkle with salt. After 10 minutes, blot water from zucchini and eggplant, flip over and salt the other side. Blot with paper towels then grill slices to take extra water out.

That’s a lot of extra work huh? The first time I made this I used fresh zucchini and this step alone took me about an hour. EXHAUSTION. Needless to say I didn’t make this again until I found already grilled zucchini and eggplant in my freezer section at HEB. But don’t let the extra work scare you away! Try this recipe and I promise you won’t be let down! And leftovers the next day are awesome 🙂

Quick and Easy Chili


I felt like something warm and cozy for dinner again tonight (maybe I can force fall into coming early this way?? :D) and chili was on my menu plan this week so I went with it! I feel kinda guilty posting this recipe because its sooo easy and people usually take their chili recipes pretty seriously…but not this girl! I’m all about cheap, fast and easy recipes that are healthy and still taste amazing. This one is so easy, it’ll blow your mind 😉

1 lb lean ground turkey
1 28 oz can diced tomatoes (with chilis for added heat!)
1 28 oz can black beans (organic, low sodium)
1 28 oz can pinto beans
1 28 oz can kidney beans
1/2 cup diced onion
Chili powder
Garlic powder
Fajita seasoning or salt and pepper

In a large pot cook ground turkey and onions until done. Season with fajita seasoning to taste.

Add canned items to pot and stir to combine. Add chili powder, garlic powder and cumin to chili until desired taste is achieved.

Turn heat to low and simmer for at least 30 minutes, stirring occasionally.

Chili is great alone or served with chips and cheese or cornbread!

Serves 4 people

Blew your mind didn’t it?!

Easy Roasted Chicken and Veggies


I haven’t been feeling too well the past few days and as a result my poor hubby has had to eat gas station food while he’s out working 😦 I still wasn’t back to my usual self today so I needed something fast and yummy that wasn’t too time consuming on the preparation end. This one pan meal is all of the above! Triple win! I usually use a 4 pack of chicken thighs (super cheap!) but HEB was out and all I could find was a 2 pack of ginormous bone-in chicken breasts. So use whichever kind of chicken you have on hand or prefer.

2 bone-in chicken breasts
3 large potatoes, peeled
5 carrots, peeled
Olive oil
Salt and pepper
Seasoning of choice for chicken (I used mrs.dash lemon pepper seasoning)

Preheat oven to 375 degrees

Cover a baking sheet in foil and lay chicken breasts in middle of sheet.

Chop potatoes and carrots into larger chunks and place around chicken.

Drizzle olive oil over veggies and chicken. Season veggies with salt and pepper and toss to coat. Next season chicken with Mrs. Dash Lemon Pepper Seasoning.

Cook for 45 minutes to 1 hour. Pierce chicken with a knife…it’s done when juices run clear.

This is great with steamed green beans!

Roasted Root Vegetable Soup


I’ve really been in the mood for fall/winter lately so I was feeling like something cozy for dinner tonight even though it was 90+ degrees outside 🙂 My mom actually made this soup for me when I went down to visit a while back…I’m not sure of her exact recipe but I knew the basic idea behind the soup and did my best to recreate it! My friend Jenn raved about this recipe so I hope y’all enjoy it too!

For The Soup
4 large potatoes, peeled (sweet potatoes may be substituted)
4 large carrots, peeled
1 butternut squash
Chicken or vegetable stock
Minced or chopped garlic
Olive oil
Salt and pepper to taste

For The Bread
French bread, sliced

Preheat oven to 400 degrees

Chop potatoes and carrots into chunks and put on a foil lined baking sheet.

For the butternut squash I chopped it into several pieces, deseeded it and then peeled it but it’d be much easier to cut in half length wise, scoop seeds out then just roast the whole thing on the baking sheet with the other veggies. I didn’t think of it until too late :/

Drizzle olive oil over chopped vegetables and sprinkle with salt and pepper.

Roast vegetables for 1 hour or until soft. Keep oven on to toast your French bread!

In a large pot over medium heat, drizzle olive oil in the bottom and add garlic. Sauté until beginning to brown.

Remove vegetables from the oven and put in the pot with the garlic. With an immersion blender, slowly add in stock and blend together until reaching your desired consistency. I like mine a little thicker so I ended up using 1 26 oz can of chicken stock (all I had on hand) and 1 can of water.

After soup has reached desired consistency, add salt and pepper as needed then turn heat under pot to low.

Spread pesto over French bread slices and put into oven until edges begin to turn golden brown. At this point I turned my broiler on to speed up the process. After 2-4 minutes bread should be toasted and ready to eat!

Spoon soup into bowls, top with French bread and enjoy!

Other Options
*add onions to sauté with the garlic for added flavor.
*parsnips, sweet potatoes, acorn squash also wild work well in this soup!

Steak Salad

Steak Salad

I grew up as more of a meat and potatoes kinda girl and my husband is the exact same way. Salad never makes its way onto my menu plan for the simple fact that it never gets eaten :/ but after watching The Pioneer Woman on The Food Network I decided to try this “manly” salad for dinner and surprisingly, my hubby loved it!! I absolutely love watching cooking channels to get ideas for meal options but most of the time I end up making it “healthy” to fit my family’s eating style. Nothing wrong with improvising!! Her recipe includes instructions for the fried onion strings but I left those out as I was trying to keep it healthy! For her exact recipe click here: 

My variation is as follows!


  • 2 ribeye steaks or your preferred kind of steak.
  • Lettuce mix
  • 1 zucchini
  • 1/2 package of sliced mushrooms
  • Fresh tomatoes, chopped
  • Cheese (optional)
  • Fajita seasoning

For the dressing:

  • 3/4 cup olive oil
  • 3 Tbs red wine vinegar
  • 1 Tbs balsamic vinegar
  • 1 Tbs Worcestershire sauce
  • 2 Tbs soy sauce (I used gluten free, low sodium)
  • 2 Tbs lime juice
  • 2 Tbs sugar
  • 1 Tbs minced or chopped garlic
  • 1 tsp salt
  • pepper


  • To make the marinade, combine all ingredients in a bowl, jar or ziploc bag and mix/shake vigorously until well combine. Taste and adjust seasonings if needed.
  • Put steak into a ziploc bag and pour HALF of the marinade into the bag, refrigerate and marinate for at least 2 hours.
  • Saute zucchini and mushrooms over medium high heat in olive oil and fajita seasoning. When cooked, set aside.
  • Grill the steak in the pan that the vegetables were cooked in until cooked as desired. We usually eat ours medium to medium rare (about 2-3 minutes per side).
  • Remove the steak from the heat and allow to cool. Once cool enough, slice across the grain into thin strips.
  • In a large bowl or serving dish, add lettuce mix, cheese, tomatoes, sauteed vegetables and add dressing to taste. Toss to coat.
  • Add steak to top of salad and enjoy!!