Pollo Fundido

My husband loves Mexican food…who doesn’t?! His favorite meal at our favorite Mexican restaurant is Pollo Fundido. I decided to try to replicate this meal and make it a smidge healthier than what you can get in a restaurant. I like to serve this with quinoa or brown rice, Amy’s Refried Black Beans, and chips with salsa and guacamole. Disclaimer: The picture looks a little gross, but it’s hard to make cheese and beans look appetizing! Here ya go, ole’!pollofundido


Pollo Fundido

1 lb chicken boneless, skinless chicken breast (beat until thin)

1 onion, finely chopped

Mexican cheese dip (I use Newman’s Own white queso dip)

Chili Salt (Mix together in small bowl: 1 tbsp salt, 1 tbsp chili powder, 1/8 tsp cayenne, 1/8 tsp oregano)

Saute the onions and then set them aside in a bowl.
Rub the chicken with the chili salt on both sides so the seasoning really sets in.
Over medium heat, cook chicken in large skillet until cooked through (about 6 minutes per side).
After the chicken has been cooked on both sides, add the onion on top of the chicken.
Pour the cheese dip on the chicken and onions and cook until well melted and heated.
Serve over rice.

Roasted Veggies & Sausage

As my pregnancy is in it’s last month, I’m starting to think how hard it is to lose this pregnancy weight if I don’t start eating more whole foods. While I typically do a good job, I’ve had my fair share of pasta and bread during this pregnancy. I know I can’t keep this up after the pregnancy, so I’m trying to go more towards more protein and veggie based meals. This one is so simple and delicious.

Roasted Veggies & Sausagesweet potatoes

1lb of chicken or turkey sausage (andouille style) cut into 1-inch slices
2 sweet potatoes cut into 2-inch chunks
2 large carrots, chopped into small rounds
1 red pepper, cut into large chunks
1/2 red onion, peeled and cut into large chunks
1 tsp garlic powder (or 3 cloves)
2 tbs of olive oil
1 1/2 tbs of Italian seasoning
Pinch of Cayenne pepper
Salt & pepper to taste

Preheat oven to 375-degrees F.
In a large mixing bowl, add all sliced veggies and cut sausage links.
Next, add olive oil, seasonings, and toss to coat.
Grease a baking sheet with coconut oil and spread out the veggies and sausage.
Place uncovered in oven and bake 35-45 minutes turning once during cooking.
Bake a total of 35 to 45 minutes, turning veggies and sausage twice during cooking.

Sweet Garlic Baked Chicken Wings

I made these for the Super Bowl and I’m just now getting around to post em – par the course for me! These are such a great alternative to the usual chicken wings you can order at the bar. These are baked, not fried, and have a deliciously sweet homemade sauce. So, next time you’re having friends over to watch the big game, whip up some of these bad boys and you’ll be sure to impress.

Sweet Garlic Baked Chicken Wings

3 lbs chicken wings (antibiotic & hormone free)
1/3 cup honey
Juice from 1/4 lemon
¼ cup water
2 tablespoon tamari (soy sauce)
2 tablespoon apple cider vinegar
2 teaspoon garlic powder
¾ teaspoon ground ginger

In a sauce pan, heat oney, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool.
2. Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better).
3. Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy!

Chicken Pot Pie

The arctic chill is moving in here in Charlotte and chicken pot pie seemed to be the perfect comfort food to warm us up! I have never made scratch out chicken pot pie, so this was an adventure to be had in my tiny kitchen. I have to preface this recipe article by saying that you could totally make this a vegetarian (not vegan) dish by using potatoes in place of chicken…and I believe it would be just as delicious!

A while back I had picked up a can of Dancing Deer Baking Company‘s Pie Crust Mix – it was on the discount rack at work, so I had to snag it and all along I had the intention of using it to make chicken pot pie.When I turned the can of pie crust mix over to read the directions, I saw that I needed 2 sticks of butter….YOWZA! I decided to use 1 stick and 2 heaping tablespoons of coconut oil. It turned out beautifully delicious! You can definitely use a pre-made pie crust and it would cut the prep time in half! So, let’s begin.

chicken pot pie1

Chicken Pot Pie

1 lb boneless, skinless chicken breasts – cubedchicken pot pie1 cup diced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
1 3/4 cup chicken broth
2/3 cup milk
2 (9 inch unbaked pie crusts)

Start by slicing and dicing your veggies. Then, cube your chicken.

Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add enough water to cover the chicken and veggies and boil for 15 minutes.

Remove from heat, drain and set aside. In the same saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, garlic powder and celery seed. SLOWLY stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust and seal edges with your fingers. Brush with an egg wash for a flaky crush.

Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chia Pudding

I love love love Chia Pudding! It is perfect to mix with your favorite fruit, nuts or just eat alone. Sometimes I even throw in a little cocoa powder to get my chocolate fix! It keeps nicely in a sealed container in the fridge for up to a week, so I typically enjoy it as my sweet treat at night all week.

Chia seeds are high in quality protein – significantly higher than other plant foods. Protein is the most weight loss friendly macronutrient and can drastically reduce cravings.

Chia seeds can seem expensive. However, you can buy them in the bulk section at your local health food store like Earth Fare ($13.99/lb) – 1 lb of chia seeds goes a long way! There are many places to buy chia seeds online, but I really encourage you to support your local health food store – vote with your dollars to keep them in business!


Chia Pudding

1 (13.5oz) can full-fat coconut milk
1/4 cup chia seeds
1 tbsp. honey (or more to taste)
1 tsp. vanilla

Mix all ingredients together. Keep in a sealed container in the fridge overnight.
*This will seem very liquidy, but it will thicken overnight.

Vegetarian Chili

If I were to make this chili for my husband he would say, “where’s the meat?” It is rare that I get to enjoy a meal made solely of vegetables until he isn’t around for dinner. Now, don’t get me wrong, I’d much rather have him here for dinner, but I do love when I get to make vegetarian dishes. I love it even more when I get to whip out my beautiful blue dutch oven!

This chili is so flavorful and filling! I will no doubt make it for my man piece…but I will add some ground beef just for him.

chili 4

Vegetarian Chili
(Serves 2 – make double for leftovers!)
2 tbsp coconut oil
1 small butternut squash, peeled and cut into cubes
2 medium carrots, peeled and cut into 1/4-inch pieces
1/2 large onion, chopped
1 tbsp chili powder
1 tsp minced garlic
1 (14oz)can diced tomatoes
1 jalapeno, seeded and minced
1/2 cup vegetable broth
1/2 tbsp honey
1 tsp sea salt
1 can black beans, rinsed and drained
1/2 cup fresh cilantro

In a dutch oven or a large pot, heat 1 tbsp oil over medium-high heat. Add squash and cook, stirring occasionally, until golden. Transfer squash to a bowl and set-aside.

chili 1

In the same dutch oven, heat 1 tbsp oil. Add carrots and onion and cook, stirring occasionally, until tender. Stir in chili powder and garlic.

chili 3

Add tomatoes, jalapenos, broth, honey, and salt; heat to boiling over medium-high heat. Add beans and squash, stir and heat to boiling. Reduce heat to low. Cover and let simmer for about 30 minutes until squash is tender.

chili 5

Remove from heat, stir in cilantro, and enjoy! I topped mine with goat cheese and cayenne pepper – such amazing flavor!

Oven Fajitas

I’ve now fixed these 2 weeks in a row. I can’t get enough! These fajitas are maybe the best I’ve ever fixed and by far the easiest. You can stick them in the oven and do something else while they’re cooking instead of standing over a skillet.

I can’t take all the credit for this recipe because I got the original recipe from Budget Bytes. She has some really great recipes that help make cooking easy for those of us that are trying to stick to a budget. They’re easy to tweak to make a little bit healthier or adaptable to whatever diet you’re trying to stick to.


Oven Fajitas

Seasoning Mix
1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
½ tsp salt

1 large onion, cut into thin strips
2 bell peppers (any color), cut into thin strips
1 lb boneless, skinless chicken breast, cut into thin strips
1 tbsp butter, melted
Honey, to drizzle
1 lime
8 (6-inch) corn tortillas
Ideal toppings: salsa, cilantro, sour cream


Preheat the oven to 400 degrees. In a small bowl, mix all of the ingredients for the fajita seasoning  and set aside.

Place the onions and peppers in a large 9×13 inch casserole dish. Add the chicken to the veggies. Sprinkle the seasoning over the meat and vegetables. Drizzle the melted butter over everything and then use your hands to toss the ingredients until all is well coated in butter and seasoning. Drizzle honey over the mixture (about 2 tbsp).

Bake for 30-35 minutes, stirring once half way through. Squeeze the lime over the mix once it comes out of the oven. Scoop a small amount of fajita mix into the center of each tortilla**.


**I’ve discovered that heating the tortillas on the stovetop is the BEST way. I just heat up a pan (do not grease it), cook tortilla for 10 seconds then flip and cook the other side for 10 seconds. DONE!

Easy Teriyaki Chicken

One of the many reasons that I love any type of Asian food is because you can throw so many different veggies in to make it a complete meal! Typically, I make a lot of Thai food, but last night I thought I would switch it up a bit. This was so easy to prep before heading out to the gym and then it was ready to throw in the wok to cook when we got in. Beyond chicken, you could use flank steak, shrimp, salmon, or just veggies! It is a very versatile dish.

1-2 lb chicken breast, cut in cubes
2 cups fresh broccoli
2 cups snow peas
2 garlic cloves or 1 tsp minced garlic
4 carrots, sliced
1 tbsp coconut oil

Teriyaki Sauce

2 Tbsp ginger, chopped
1/3 cup aminos or soy sauce
1/3 cup cold water
2 teaspoons tapioca starch or cornstarch
1/3 cup honey


In a small bowl mix the Teriyaki sauce ingredients. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Then remove from heat until adding to chicken mixture.

In a large wok or skillet, over medium to high heat, add coconut oil. Add the chicken and carrots and cook stirring occasionally until almost tender. Add the garlic and cook further for another minute.

Reduce heat to medium and add broccoli and snap peas and stir for 2 minutes.

Add the Teriyaki sauce to the chicken mixture and stir until it thickens. Serve over quinoa, brown rice, or rice noodles.

Chicken & Quinoa Casserole

Quinoa and rice are almost always interchangeable. I prefer to use quinoa instead of rice because it is a source of complete protein and has been called a superfood. It contains essential amino acids like lysine and a good source of fiber, magnesium and iron. It has been said that it is easier to digest than other carbohydrates like rice. For that reason, I took what was a Chicken & Rice Casserole and made it into a Chicken & Quinoa Casserole…


Chicken & Quinoa Casserole


2 cups cooked quinoa
2 cups shredded Monterrey Jack cheese
2 large chicken breasts
1.5 cups milk (any kind)
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1 can rotel, drained
1/4 cup finely chopped cilantro
2 tablespoons butter, melted
1 tablespoon (or more) diced jalapeños

Preheat oven to 350F.
Cook and prepare chicken: Season chicken with salt, pepper, onion powder, garlic powder. Heat coconut oil in a skillet, cook chicken for 4-5 minutes per side. Dice chicken into small cubes.
Combine rice, cheese, chicken, milk, onion, eggs, rotel, cilantro, butter, salt and jalapeños in prepared casserole dish, stir well.
Bake 45 to 50 minutes. Enjoy!

Chicken with Avocado and Mozzarella = Mozz-a-Cado Chicken!

Chicken can get so boring, but with a few random ingredients you can make some pretty delicious combos. I’m so excited to share this recipe with you all, so hopefully you can add some excitement to your chicken! The key to this recipe is to use fresh mozzarella – you know, the kind that comes in a ball and then you slice it. So, here ya go…

avocado balsalmic chicken1
Mozz-a-cado Chicken
1 cup balsamic vinegar
4 chicken breasts, pounded to an even thickness
extra virgin olive oil
salt & pepper
1/2 cup pre-made bruschetta topping
1 avocado, sliced
4oz fresh mozzarella cheese, sliced
baby spinach, sauteed


In a small saucepan, bring balsamic vinegar to a boil. Reduce heat to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. Set aside to cool and thicken.
Preheat broiler. Brush chicken breasts with EVOO then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side.
Transfer chicken to a baking sheet sprayed with olive oil or smeared with coconut oil then top with 2 tablespoons bruschetta mixture, 3-4 slices avocado, and 1 slice mozzarella each. Broil until cheese has melted.
While broiling, saute the spinach with some olive oil and garlic powder. Take out chicken and serve over spinach and drizzle with the balsamic vinegar reduction.