Chili Onion Crunch Salmon

This may or may not be the prettiest dinner I ever made. It is colorful, full of textures, flavors, nutrients and it is DELICIOUS. This Chili Onion Crunch Salmon took only 15 minutes to make (yes, including the sides) and it was gone in 3 minutes. I was craving salmon tonight and totally forgot about green beans until I had them them on my salad at a Greek restaurant near by (Mark even had them AND liked them) so I knew I had to make them! I made the green beans by sauteing them on medium heat in olive oil, fresh garlic, salt and pepper and added some pine nuts! I then paired the baked salmon and green beans with roasted Japanese sweet potatoes with a balsamic glaze (slice thinly and bake on 425 for 15 minutes with olive oil, salt and pepper). EVERYTHING on this plate came together perfectly and it was such a yummy summer dinner. SO, here is how you make the baked salmon, I promise it is beyond EASY.

Ingredients:

  • Fresh Atlantic Salmon, boneless filet (I get mine at Trader Joe’s pre cut BBQ style)
  • Chili Onion Crunch, from Trader Joes
  • Fresh lemon juice
  • Olive oil
  • Salt and pepper

Directions:

  1. Preheat the oven to 375.
  2. Place the salmon on a baking sheet and drizzle olive oil and add salt and pepper.
  3. Spread as much chili onion crunch as you want over the top, I LOVE a lot of it!
  4. Bake for 15 minutes on 375 until fully cooked.
  5. Squeeze lemon juice over and enjoy!

Yup, that is IT! This is a super quick and easy recipe and takes barely any time to make. Mark is not home yet, but I am so curious to hear his thoughts and see if he actually eats the veggies..hehe…Tag me on instagram if you make this! You will LOVE it if you love salmon.

xo Jamie

Baked Buffalo Chicken Taquitos

You guys loved this one so much on insta, I had to make it a blog post! These Baked Buffalo Chicken Taquito’s were so delicious and I wish we had left overs for today! They were the perfect amount of spicy and baked to perfection with some cheddar cheese on top to get extra crispy! Let’s not waste any time, here is the recipe! Tag me on instagram if you make it, can’t wait to hear your thoughts!

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 1/2 cup of buffalo wing sauce
  • 1/2 cup of cream cheese
  • 1/2 cup of shredded cheddar cheese
  • 6 almond flour (or your choice) tortillas
  • Handful of chives
  • Olive oil spray

Directions:

1) Combine shredded chicken, buffalo sauce, shredded cheddar cheese, cream cheese and a handful of chives.

2) Place a scoop on a tortilla (I used almond flour ones, but choose whichever ones you want) and roll them up and place on a cooling rack on top of a baking sheet. Spray the tops with olive oil.

3) Bake on 400 for 15 minutes and then add some cheddar cheese on top. Broil for another 2 minutes until brown.

Enjoy with blue cheese or ranch and celery and carrots!!!!

I hope you love this recipe as much as we did! It is a winner for sure and can be served as an appetizer or for dinner with some sides!

PEACH, PROSCIUTTO & BURRATA PIZZA

I kind of have no words for this one. I AM SPEECHLESS. I was craving something extra summery because it is sooooo hot in NJ right now and I wanted something refreshing! I did a 5 mile walk today, and when I got home I cranked up the air condition and made this for us to enjoy for dinner! Mark got home from work right when I was finishing that balsamic glaze drizzle and this was gone in about 4 minutes of him being home. We finished this one off so fast because it was that good. I realized Mark usually picks off the veggies of my meals, but fruit? He loves it! So his plate was licked completely clean (except for a few arugula pieces, as always). I love the arugula part and actually added more to mine! Anyways, enough with the chatting, let’s get into the recipe. This took about 25 minutes total from start to finish! Now go make some pizza!

Ingredients:

  • Cauliflower (or any kind you like ) crust pizza (I used Trader Joe’s)
  • 4 pieces of prosciutto
  • 3/4 cup of shredded mozzarella cheese
  • 1 ball of burrata (or fresh mozzarella cheese)
  • 1 yellow peach, sliced
  • Handful of arugula
  • Thyme
  • Balsamic glaze
  • Honey
  • Salt, pepper, red pepper flakes

Directions:

  1. Turn on your oven to 400 degrees.
  2. Place your pizza crust on a pizza stone or on top of a baking sheet and lightly drizzle olive oil all over it.
  3. Add your mozzarella cheese, then small pieces of prosciutto, sliced peaches and then finally add burrata pieces all over. Sprinkle with salt and pepper
  4. Bake on 400 degrees for 20 minutes, or until turning brown. Broil on HI for 3 minutes for a crunch!
  5. Take your pizza out of the oven and top with arugula and thyme. Drizzle balsamic glaze and honey and top with red pepper flakes.
  6. ENJOY!

Now, its time for you to go get all these ingredients and make this ASAP. If you make this, tag me on instagram! I can’t wait to see all the peach pizzas you guys make! Have a great week coming up and stay cool.

xo Jamie

Zoodles & Noodles Sausage Bowls

Hi all! I feel like I am on a roll this week with cooking and I am not mad about it. I have been feeling like I finally have a working, time with Mark, self-care and social media routine going and its feeling great! I was craving Banza pasta but also had some zoodles waiting to be used up, so I combined them to make a nutritious and flavorful mix which left me feeling totally satisfied. I had taken out ground Italian spicy sausage the night before to defrost and this made for the perfect combination! It is topped off with vegan cashew pesto from Trader Joe’s, sun dried tomatoes, basil, parm cheese and red pepper flakes (of course). It hit the spot tonight and we both ate our entire bowls. I hope you make this one, it took about 15 minutes tops! Enjoy!

Ingredients:

  • 1 lb of ground Italian sausage (I like the spicy one)
  • 1/2 box of Banza Pasta, penne
  • 2 cups of zoodles
  • Olive Oil
  • Pesto
  • Basil
  • Sun dried tomatoes
  • Parm cheese
  • Salt, pepper, red pepper flakes

Directions:

  1. Boil your water for the Banza pasta and then add it in when ready. Banza usually takes about 7-8 minutes for the perfect texture (in my opinion)
  2. While the pasta is boiling, sautee your ground sausage in olive oil with salt, pepper on medium-high heat until browned and completely cooked. Remove from heat.
  3. In the same pan, sautee zoodles for about 5 minutes until cooked.
  4. Combine your pasta and zoodles in the pan and then serve in your bowls. Top the bowls with the cooked sausage.
  5. Add the pesto, basil, sun dried tomatoes, parm cheese and red pepper flakes (Mark added some marinara sauce to his, which was yummy!)

And that’s it! This is a super easy recipe that is full of flavor and is filling but not too much, it was the perfect combination! If you make this recipe, be sure to tag me on instagram, I would love to see it. I am feeling motivated, so I will keep the recipes coming. Have a good night!

xo Jamie

Jalapeno Popper Chicken Quesadilla

Okay guys, this recipe is so good that I just finished it two minutes ago and had to type up this recipe ASAP. I need to share this taste with others, it was a spicy & cheesy explosion of the taste buds, in the best way possible. I was craving jalapeno poppers but knew I wanted to do something a little different, so I made one of my fave foods into a quesadilla and added chicken! Aka protein, win win! I have been seeing people usethe siete almond flour tortillas and ran to Whole Foods to pick them up (oh, and some coffee ice cream since it is national ice cream day!) They are 16 grams of net carbs for two of them, if you’re counting carbs. I am trying not to count anything, but hey- I still love me a lower carb option and gluten has not really been my friend lately, so these worked perfectly! Okay, so imagine a jalapeno popper with shredded grilled chicken in a buttery and flakey yet soft tortilla shell-can you taste it yet? Yup, you need to go make one for yourself! Here is the recipe. Tag me on instagram if you make it. You will NOT be disappointed in this one!

Ingredients:

  • Siete almond flour tortillas (or any tortilla of your choice)
  • 2 thinly sliced chicken breasts (baked and shredded)
  • 2 fresh jalapenos (chopped)
  • 4 tablespoons of cream cheese
  • 1/4 cup of shredded cheddar cheese
  • Butter (for the pan)
  • Toppings and dips: Avocado, chives, sriracha and ranch

Directions:

  1. Take out your tortillas and smear cream cheese on the bottom half of one, covering as much as you can of it.
  2. Add your shredded chicken on top of the cream cheese.
  3. Top with chopped jalapenos, spreading evenly.
  4. Finally, finish with shredded cheddar cheese and place the other tortilla shell on top.
  5. Heat up butter in a sauce pan on medium. When hot, add one quesadilla and pan fry for about 2 minutes on each side until golden brown. Repeat.
  6. Add your toppings of choice! I chose avocados, chives and more jalapenos and sides of sriracha and ranch.
  7. ENJOY!

Now go enjoy this recipe! It is a goodie and I think I will repeating it this week again. Mark, better hurry home from work or I am about to eat his portion….Have a great week and feel free to chat with me on instagram if you have any questions or just want to say hi!