I love tarragon. I had it in a Blue Apron recipe one time and fell in love. I had a bunch of eggs to use from my egg CSA through Ley Creek Farm, so I figured I would meal prep a batch of fancy egg salad for my lunches. Instead of having it on a sandwich or wrap (which you totally could do), I had mine just over plain arugula, with some multigrain crackers for dipping. Egg salad is awesome and versatile - you can really do a lot with it!Read More
Air fryer buffalo chicken wings are crispy and delicious and don’t use any extra oil! Cooking chicken wings in an air fryer instead of deep frying them makes them healthier - and clean up is easier! They are ready in just 30 minutes and are so simple to make! These wings are sure to be a hit are your Super Bowl party - and no one will even know that they weren’t deep fried!Read More
This recipe has become a weekly staple in our house lately. It’s based off a recipe I found online, but both my husband and I agreed that it needed some sort of cream sauce to really work. So together, he and I created a lime crema cucumber topping (made with Greek yogurt!) to bump up the deliciousness of this awesome blackened tilapia. Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 tilapia fillets
2 tsp olive oil
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
⅛ tsp pepper
1 cup of plain Greek yogurt
1 tablespoon fresh lime juice
1 cup diced cucumber
1 tsp finely minced jalapeno, seeds and ribs removed
1 tsp cilantro, chopped
Prepare the lime crema cucumber topping: add the Greek yogurt, lime juice, cucumber, jalapeño, and cilantro into a medium bowl. Stir together. Set aside in the fridge while preparing the fish.
Stir the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper together in a small bowl to make the blackening seasoning.
Lay out your tilapia fillets on a plate and season each side with approximately 1 teaspoon of blackening seasoning. Rub the seasoning around with your hands so that it evenly coats both sides of each fish.
Heat a pan over medium-high heat with 2 teaspoons of olive oil
When the pan is hot, add your fish. Let it cook until both sides are blackened and the fish is cooked through.
Place your fillets on serving plates (over brown rice, quinoa, or cauliflower rice is a great option!) and top each fillet with about 1/3-1/2 of the lime crema cucumber mixture. Sprinkle with additional cilantro.
Makes 2 servings.
Portion Fix Containers: 1 red, 1/2 green, & 2 tsp. (& 1 additional yellow/green if serving over rice, quinoa, cauliflower rice, etc.)
My husband and I call this “Awesome” Pasta because it’s soo good! It’s something I used to make in college and one of the first dishes I ever cooked for Sawyer when we were first dating! I based it off a dish I used to have at an Italian restaurant back at home. I love it because it’s budget-friendly and easy to make. You can also meal prep a bunch for the week or even freeze parts of it for a freezer dump meal. I personally love it because it’s 80 Day Obsession friendly and makes an awesome pre-workout or post-workout meal When I do this, I often make it over brown rice instead of whole wheat pasta. I can’t wait to hear what you do with it!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Approx. 1 1/2 cups of dry whole wheat pasta (I was trying Banza chickpea penne here)
2 mild Italian sausage patties
1 cup of grape tomatoes
2 cups fresh spinach (chopped) or 1 cup frozen spinach
OPTIONAL: 2/3 cup crumbled goat cheese (not pictured)
Bring a large pot of salted water to boil and prepare 2 servings of pasta according to the directions on the package.
As the pasta cooks, slice your grape tomatoes in half. I did not do this in these photos, but it really is much better. Otherwise, they’re kind of like hot little explosions after cooking.
Heat a large pan on the stove top. When it’s hot, place your sausage patties on it. Break the patties up as they cook. The Pampered Chef Mix N Chop is perfect for this!
After about 10 minutes, when the sausage is no longer pink and is cooked through, remove the ground sausage from the pan.
Add your sliced grape tomatoes and fresh chopped spinach to the pan and sautée for about 5 minutes. If you’re using frozen chopped spinach, follow the directions on the package to heat and just sautée the tomatoes alone in the pan.
Drain the pasta and add everything you’ve prepared into a large bowl. Mix together the pasta, tomatoes, spinach, and sausage. Divide evenly into two servings.
OPTIONAL: Top each serving with 1/3 cup of crumbled goat cheese!
Makes approx. 2 servings - I will often make huge batches of this to meal prep for the week. We have also made the “filling” before (the spinach, tomatoes, and sausage) in large quantities and have frozen it for future meals. We just make the pasta, heat up the “filling”, and voila!
Portion Fix Containers: 1 yellow, 1 red, 1 green, & 1 tsp. (& 1 blue if using got cheese)
A friend showed me this salad last year and I originally thought it was gonna be SO WEIRD. Peach and pesto? Those didn't seem to go together to me. But I made it and OH MY GOODNESS, was it amazing. This is such a wonderful summer salad - the chicken thighs are tender and delicious and the fresh summer peaches bring such a nice brightness of flavor. Topped simply with olive oil and balsamic vinegar, this is a quick salad that is perfect for a fast & healthy weeknight meal!Read More