If you’re not a Spicy food person, I wouldn’t recommend this dish. Or you can tone down the heat by adding less Sriracha and More Honey <3  I love all of Eat Yourself Skinny’s recipe. When I came across this one I had to make it!

I actually cut this recipe time in half  by buying the pre-made turkey meatballs from Trader Joes. I personally Love them, you could also use Vegan Meatballs, or make your own which the recipe below will include.

Also Served on Brown Rice. Also can be bought at Trader Joes, and ready in 3 minutes.

Honey Sriracha Glazed Meatballs

It was super easy to make, more prep than anything else. I love casseroles, mainly because I rarely make side dishes with casseroles, and casserole for me is even better as left overs the next day. Just allowing all the yummy ingredients to sit and marinade..nom! Perfect make ahead meal, or Meal Train meal. This recipe is  Paleo/ Whole 30 IF you use a Whole30 compliant Ranch Dressing. I did NOT, I only have the OG hidden ranch right now.  I ALSO cut the Reds sauce in half (1/2 cup), because my hope is that my kids will eat it, and it is a spicy dish if you use the entire 1 CUP Reds Sauce.

I will serve it with a little side of ranch for the kids to cut the spicy…. enjoy. <3

Ingredients

• 1 large spaghetti squash, cooked and shredded
• 1 large onion, diced
• 1 cup diced carrots, about 2-3 medium size
• 2 pounds cooked chicken
• 1 cup Frank’s Red Hot*
• 1/4 cup ranch dressing
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt to taste (about 1/4 teaspoon)
• 3 eggs

Instructions

1. Preheat oven to 400° and line a 13×9 pan with parchment paper and set aside.
2. I Microwave my squash for about 1-2 minutes so I can cut it easier, Use a long sharp knife, cut the squash in half. Make sure you scoop out all the seeds and guts. Season each half with some salt (kosher) a generous amount. Place each half cut side down on the parchment paper, bake at 400 for 35-  40 minutes. NOTE: you can also pressure cook your squash in about 8 minutes if you have one handy. (Youtube has instructions)
3. While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
4. Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn’t have to be super dry, but this helps make the casserole not too watery.
5. Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
6. Add the eggs, mix well, and pour mixture into the prepared pan.
7. Bake for 30-35 minutes.
8. Serve with additional ranch if desired.

recipe: JaysBakingMeCrazy

This was our first time we all were able to go on a little vacation together, which for me was so exciting!

We booked our campsite well in advance about 3 months ago. Its recommended to booked even longer out for certain campsites, but we got lucky and were able to get a spot that was good in my opinion.

We also rented an RV from RVshare.com. this is the exact RV we rented a nice Class C 23 footer! It was also our first time renting an RV off RVshare, which was a positive first time experience, and would do it again.

Unfortunately we had to take a LONG route up to Limekiln bc the Highway 1 is still closed from the mud slides last year.

The long way for us was taking the 101 North up to Carmel cutting over onto the Highway 1 and making our way back down to Limekiln it added about 2 hours extra to the distance, but we didn’t have a choice.

Its a beautiful drive down the HWY 1 but SCARRRRRRRY AF in an RV. I was a nervous wreck. I am pretty certain if we camp there again we will not bring an RV, I don’t personally recommend anything over 23ft on that road PERIOD. We will probably use Nicks Sprinter Van and tent camp.

Enjoy our camping photos <3

Kicking off 2018 with this SUPER Yummy Stuffed chicken breast.

Recipe ( serving for 2)

• 2 Chicken breasts  (Filet them down the middle, and hammer them out some for more even cooking, and makes it easier to wrap up.
• Preheat oven to 375
• Mince/chop roughly 4-5 cloves of garlic add to a frying pan with some oil (I use avocado oil) let those heat up for about 2-3 minutes
• Add in handfuls of baby spinach, I used roughly 2 cups of spinach (feel free to add or make less depending on your love for greens -lol-) Let it wilt down with garlic, sprinkle with some salt & pepper and remove from heat and set aside.
• Lay out your chicken place cheese on top ( i used provolone, use whatever cheese you prefer) follow with placing your spinach and garlic on top of the cheese.
• Roll up your chicken breast ( basically fold over to cover the filling )
• Roll your chicken in some flour, follow with egg wash to bread (You don’t HAVE to bread your chicken if you’re trying to eat lower calories to make gluten free), follow with your breading ( I use Sprouts herb seasoned bread crumbs). I use toothpicks to hold the fold down and keep the chicken closed.
• Place your stuffed breasts on a parchment paper lined baking pan, or wire rack over a pan. Bake at 375 for 35 minutes.

IMG_4972

note these are “MINI” Nilla wafers not original size

Ingredients posted bottom on the page.

“Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.**( NOTE I was able to buy thin sliced pork loins to, which I did NOT have to mallet them down in size) Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.

Finely crush the butter crackers in a large plastic resealable bag.

In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.

Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.

Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.

Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. About 4 min each sideRepeat with the remaining pork and serve”.

This easy pork chop recipe with a sweet-and-savory Cider Dijon cream sauce might sound a wee bit fancy, but I assure you it’s not! I don’t do fancy…

I opted to make my cream sauce with Greek Yogurt but you can also substitute with Heavy Cream, if you are not a greek yogurt fan or count calories ;P

I served along side my favorite side, pan fried brussel sprouts. I always fry up some bacon in my cast iron prior to cooking my brussels. The bacon fat give the brussels so much flavor, I like to lie mine in halves and brown up both sides. I put them in the oven to finish cooking them through. Season with some 21 Season Salute seasoning from Trader Joes.

Ingredients

• 4 small boneless pork chops (about 1.3 lbs. total)
• 1 half diced up white onion
• 2 teaspoon minced garlic
• 1 whole apple of your choice (I used a Gala bc thats what I had here in my kitchen)
• ½ cup apple cider
• 1 tablespoon wholegrain Dijon mustard
• 1/4 cup Greek Yogurt
• Salt and Pepper

Instructions 

1. Season pork chops with salt and pepper on both sides.
2. Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic, apple slices, onion, and cook, stirring constantly, for about 1 more minute. or until they are softened up nicely.  remove from pan
3. Add chops to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove chops to a plate and set aside.
4. Pour cider into pan and scrape up the bits as you stir. add in your sautéed garlic,onion, and apples. Let the cider simmer for about 1 minute, then add mustard and stir in greek yogurt.
5. Cook sauce for a few more minutes, then pour over chops and serve. Garnish with fresh rosemary, if desired.

I’ve noticed backyard chickens becoming more and more popular, I figured I’d share some backyard chicken egg facts and how to make use out of your egg.

I have a small flock of hens, 5 right now.  1 Americauna, 1 Maran, and 3 Lavender Orpingtons.  I typically get 4 eggs a day, my Maran is no longer laying. Most hens will lay eggs for approx. 5-7 years. Although, they can live up to 20 years!

Here are some Egg facts:

• As a general rule, eggs should not be washed immediately after collecting them. There is a natural bloom on the surface of the shell that keeps out air and bacteria.  Its important to leave the bloom intact in order to keep your eggs fresh.
• Eggs don’t need to be refrigerated but one day out on the counter at room temperature is equivalent to about a week in the refrigerator, so if you aren’t planning on eating your eggs for awhile, it is best to refrigerate them.  They will keep about seven times longer. The decision to refrigerate or not is a personal one.
• Eggs should always be stored with the pointy end down and the blunt end up. The air sac in the blunt end helps keep additional moisture from being lost. Since eggshells are porous and will absorb odors, they should be stored in a carton or covered container
• If you are in doubt as to how old an egg is, just do the ‘Float Test’.  Drop the egg into a glass of water.  A fresh egg will lay on the bottom of the glass. An egg that is two to three weeks old will start to rise up off the bottom of the glass. It is still perfectly good to eat, just not quite as fresh.
• UNwashed eggs will last at least two weeks UNrefrigerated and three months or more in the refrigerator.

Info provided by Fresh Eggs Daily

ALWAYS steam fresh backyard chicken eggs, it works like a charm to have have 43959043000 tiny shell fragments stuck to your hard boiled egg!

You can also save your egg shells and given them to your hens, egg shells are high in calcium!

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I don’t typically like cooking with foil…. but every now and then sometimes you gotta bust it out.

I want to add a couple notes BEFORE you turn to the recipe.

• I quartered and boiled my potatoes prior to packing them up with the steak. There is nothing worse then uncooked potatoes
• Recipe calls for 20-25 minutes to cook the meat through, I like my meat more rare to medium rare, so I took out of the oven right at 20 minutes, turning my broiler on at the 18 min. mark to crisp up the ends of my meat.
• Following pulling the cooked packs out of the oven, I set up my strainer over a bowl and dumped all the steak and potatoes into the strainer.. there was a lot of juice in the bottom of the foil which would be a huge mess on the plate. Plate your meat and potatoes and then pour some of the juices over the meat.

I also highly recommend Five Marys Farm Rub, its so yummy on all meats

I added ground turkey to my recipe to add protein and little more substance, seasoned with whole 30 taco seasoning.

“This Cauliflower Rice Casserole is:

• An easy skillet meal, requiring just 30 minutes of hands-on preparation
• Slightly spicy, which you can adjust to your tastes as you go
• Loaded with healthy vegetables
• Vegetarian, but you can make it vegan if you omit the eggs and cheese or you can add meat, if you prefer. Make it your own!
• Higher in protein, thanks to the addition of protein-rich eggs, without becoming a frittata. (They pretty much go undetected in this dish.)
• A delicious cross between taco filling and a Mexican Lasagna”

RECIPE BY:  DETOXINSTA