This chicken is Mind-blowing amazing! And soo ridiculously easy!

So lately, I’ve been feeling rather tired (and lazy) so I haven’t been cooking at all. So we’ve been living off lean pockets and cereal… But that’s ok because Mr. Picky is on a diet! Yes, I know shocking! He is trying to get in excellent shape for the summer and he has his pt test for the army coming up so he has forbidden me to make anything indulgent. And after he spend $150 at a general nutrition store on vitamins and protein shake mix, I knew I had to get my money’s worth and make him some healthy dinner especially since we could’ve bought something more important like a new pair of shoes… So this chicken is really easy to make, very flavorful and soo moist, ahh soo good! Make it tonight, you won’t be sorry!

Jack Daniel’s BBQ Chicken

Serves 2

Ingredients:

  • 3 tbsp Jack Daniel’s BBQ sauce – Brown Sugar
  • 1/4 tsp garlic powder
  • 1/2 tsp Worchestire sauce
  • 1/4 tsp chilli powder
  • salt and pepper to taste
  • 2 medium chicken breasts (about 6oz each)

Directions: Preheat oven to 350F. Combine the first 5 ingredients in a small bowl. With a pastry brush distribute the bbq sauce all over the chicken breasts. Transfer chicken to a baking sheet lined with aluminium foil and sprayed with cooking spray and bake for 30 mins! Serve with brown rice if desired :)

These pancakes are soo good! You won’t even know they are healthy, I promise! They are light, fluffy and naturally sweetened :) Seriously though you really can’t taste the sweet potato and to make them just a bit naughty add some chocolate chips, yum! :) You can definitely make the batter the night before and stick it in the fridge so when you wake up in the morning your breakfast is almost ready :) Here’s how to make them:

Whole Wheat Sweet Potato Pancakes

Serves 2-3

Ingredients:

  • 1 cup milk + 1 tbsp (1% or nonfat)
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup sweet potato puree*
  • 1 tsp cinnamon
  • 1 cup whole wheat flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt
  • chocolate chips or fruit, optional

Directions: In a measuring cup, measure the milk. Add the egg and vanilla and whisk to combine. In a bowl, combine the cinnamon, flour, baking powder and salt. Add the wet ingredients to the dry and stir to combine. Continue to mix just until there are no more dry spots, but don’t overmix. Heat a skillet over medium-high heat and coat with cooking spray. Pour 1/4 cup batter to the hot skillet. When the edges begin to set add the fruit or chocolate chips. Flip the pancake and repeat with remaining batter.

Idea from:

Adapted from:

* Sweet potato puree- roast a sweet potato whole at 400F for 50mins. Scoop the flesh out with a spoon into a food processor and blend with a tsp of water for 2 mins or until smooth.

Variation: You can omit the sweet potato puree and substitute with 1 tsp of sugar for still delicious whole wheat pancakes! :)

I teased you yesterday with this, well today I get to share it :) Cauliflower Mac n Cheese. Yes, you got that right! This recipe is beyond awesome! It’s on the lighter side of mac n cheese but it’s soo good! Cauliflower is really a great ingredient. It has a very mild flavor yet it’s soo good for you! And I have to admit, this is the best and simplest mac n cheese I’ve ever had! Sooo tasty! :)

Here’s how to make it:

Cauliflower puree: Cut the cauliflower into florets and discard the core. Bring a saucepan with 1/2 in of water to boil and steam, covered, for 8-10 mins or until tender. Drain and transfer to a food processor. Blend for 2mins or until smooth. To make it creamy just add a tsp of water to the food processor :)

Cauliflower Mac n Cheese

Serves 2 or 4 as a side

Ingredients:

  • 3/4 cup elbow macaroni
  • 1/2 tbsp canola oil
  • 1/2 tbsp flour
  • 1/4 cup milk (I used 1%)
  • 1/4 cup cauliflower puree
  • 3/4 cup shredded sharp cheddar (reduced fat)
  • 2 oz cream cheese
  • 1/4 tsp salt
  • 1/8 tsp paprika
  • pepper to taste

Directions: Cook pasta according to package. Drain and set aside. Spray the same pod with cooking spray and heat over medium heat. Add the oil and then flour and stir constantly for about a minute until the mixture resembles a thick paste but don’t let it brown! Add the milk and let it cook for 3-4 mins until it thickens up (stirring occasionally). Add the cauliflower puree, cheeses and continue to stir until everything is melted and the sauce is smooth. Add the pasta and serve :)

Recipe from:

Tagged ,

These are sooo good! And once again, hiding vegetables :)

I’m a pretty impatient person. Like extremely impatient. Except when it comes to cheesecake or cinnamon rolls, I can wait for that as long as needed, but anything else-not so much. So I’ve never given sweet potato a chance before since they take good 50mins in the oven and to be honest with you, sweet potatoes freak me out, I don’t know why- they just do. But since I’m all for trying new things, I decided to give it a go. After it was all roasted, it actually smelled really inviting so when I saw this recipe in , I knew I had to try it. And I must admit it was actually really good! These lighter enchiladas are really easy to make, take very little time and you can definitely make them ahead of time! So give them a go, you won’t be sorry! I served them with an Ahhmazing mac n cheese which I will share tomorrow, but all I’m gonna say is Ohhh My! It’s fabulous!!!

To make sweet potato puree: Grab a sweet potato and roast it at 400F for 50 mins. Scoop the flesh with a spoon into the food processor. Add a little water (1tsp or so) and blend for 2 mins or until smooth. You are ready to use it!

Sweet Potato Chicken Enchiladas

Serves 4 (with a side dish)

Ingredients:

  • 1 tbsp canola oil
  • 2 boneless chicken breasts, cubed (about 14oz)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp red chilli pepper
  • 1/8 tsp cayenne pepper
  • salt and pepper
  • 1/2 cup sweet potato puree
  • 1/4 cup fat-free sour cream
  • 3/4 cup shredded cheddar (reduced fat)
  • 4 flour tortillas (I used soft taco size)
  • 1/4 cup salsa

Directions: Preheat oven to 350F. In a saucepan warm the oil. Add the chicken, garlic powder, paprika, red chilli pepper, cayenne pepper, salt and pepper and cook for about 5mins or until the chicken is no longer pink. Turn the heat off and add the sweet potato puree, sour cream and 1/2 cup cheddar cheese. Fill each tortilla with the chicken mixture and roll up. Top with salsa and remaining cheese and bake for 35-40mins or until heated through and the cheese is melted. Serve :)

Adapted from:

Now, these are not just like your ordinary brownies, no way! They are packed with well Vegetables! Yes, you heard this right veggies! But you can’t taste them, I promise, you won’t even know they are there :)

Since you all know, I’m pretty much a toddler and resent all vegetables, I’ve been trying to find different ways to hide them into stuff. So the other day, I was browsing the library trying to find some inspiration when I stumbled upon by Jessica Seinfeld. Yes, that is Jerry Seinfeld’s wife. But basically this book is about pureeing vegetables and hiding them in anything imaginable! Pretty neat, I must say. I’ve already made a couple of things from the book and with adjustments they are all pretty good! So you must try these brownies, they are packed with spinach and carrots so it’s a great way to trick your kids (and yourself) into eating more veggies!

Here’s the recipe:

To puree vegetables here’s how:

For the carrots puree: Grab some carrots and peel them. Pour 1/2 in of water in a saucepan and bring to boil. Add the carrots and cover with lid. Steam for about 10-12 mins. (Watch the water level, the water evaporates quickly!) Blend in food processor for 2mins with a little bit of water so its smooth. Cool and use!

For spinach puree: If using baby spinach, just rinse and steam in a little bit of water for about a minute. If using adult spinach, remove stems first and then steam. Blend in food processor until smooth!

Easy and Delicious Brownies (with Spinach and Carrots)

Makes 12 brownies

Ingredients:

  • 3 oz dark chocolate (melted and cooled)
  • 1/2 cup of carrot puree
  • 1/2 cup spinach puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp soft tub margarine spread (trans-fat-free)
  • 2 tsp vanilla extract
  • 2 tbsp Bailey’s
  • 2 large egg whites
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 salt

Directions: Preheat oven to 350F. Coat 8×8 baking pan with cooking spray.

In the bowl of electric mixer, combine melted chocolate, vegetable purees, sugars, cocoa powder, margarine, vanilla and Bailey’s and mix to combine. Whisk in the egg whites. With the mixer on low, add in the flour, baking powder, and salt and beat until just combined. (Don’t overmix) Pour batter into prepared pan and bake for 35-40 mins. Cool completely before cutting!!! If desired, top with powder sugar.

Adapted from:

So I’ve been seeing this salsa all over the internet since it comes from the one and only and since it got great reviews I decided to give it a go. It was great! I like it just like her smooth and no chuncks, but of course Mr. Picky had different ideas. He tasted it and the first thing he said was “Where are the chunks?” so because of the sad look on his face I had to modifiy it. Sorry PW! And to me it did taste even a little better than the original, more fresh tasting perhaps. So give it a go, you won’t be sorry! And although I’ve been doing really well and eating better we did go to Ihop today (we were there 2times last week, yikes!) so it’s really time to hit the gym, or move to a land without Ihop!

Restaurant Style Salsa

Serves 8

Ingredients:

  • 1 can (15 oz) whole tomatoes with juice
  •  1 can Rotel diced tomatoes and green chilies (original)
  • 1 large tomato (quartered)
  • 1/8 cup chopped onion
  • 1 clove garlic (minced)
  • canned jalapeno slices (I used 10 slices and it made it pretty spicy just the way I like it, but you can use less or more if you like)
  • 1/8 tsp sugar
  • salt to taste
  • 1/4 cup cilantro
  • 1 small lime

Directions: Combine all ingredients in a blender and pulse until it reaches the consistency you like. Try with a tortilla chip and adjust seasonings, if needed. Refrigerate for at least 2hrs and enjoy :)

Adapted from:

You have nooo idea how delicious this is. Out-of-this-world! Not the prettiest dish I’ve ever made, but the flavors are undeniably there. It’s spicy, but not overpowering so, cheesy, meaty, and the rice gives a nice different texture, just awesome! I had a bite and decided that it was The Best-Most Flavorful dish I’ve had in a little while. It’s extremely affordable to make, it takes no time and it’s pretty healthy,so what’s stopping you! You need to make it tonight! And according to caloriecount.about.com it has only 341 calories per serving! It doesn’t get much better than this :)

Spanish Rice Bake

Serves 6

Ingredients:

  • 1 pound ground turkey
  • 1 garlic clove, minced
  • 2 cup finely chopped onion
  • 1/2 red bell pepper (chopped)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/2 cup shredded Cheddar cheese

Directions: In a large saucepan over medium high heat, brown the ground turkey with the garlic until no longer pink. Add the onion, bell pepper, diced tomatoes, water, rice, chile sauce, salt, pepper, brown sugar and Worcestershire sauce and simmer (covered) for 30 mins. Transfer to a 9 x 13 baking dish, press down firmly and cover with cheese. Bake at 375F for 15mins or until the cheese is melted and golden brown. Cool down for 5 mins before enjoying :)

Adapted from:

Yes, I know I am addicted to Nutella! I simply love it! On toast, in cookies, in croissants, on my finger and in this grilled sandwich, especially in this sandwich, it’s soo good! The warm crunchy bread, the gooye Nutella and the soft bananas just create the perfect breakfast, lunch or breakfast-for-dinner. Just make it, you know you want to! And by the way tonight dinner is going to be Ahhmazing! But more about that tomorrow. Right now I should really go do the dishes, they’ve been in the sink for 2 days now and since I’m pretty sure they are not going to  clean themselves I should get to it…ahh.. and then go run…yes I really should…but for now I am just going to finish this sandwich and drink some milk! :)

Nutella & Banana Grilled Sandwich

Makes 2

Ingredients:

  • Nutella
  • 4 slices of bread (honey-oat will be great, I used multi-grain)
  • 1 banana (thinly sliced)
  • little bit of butter

Directions: Spread Nutella on each bread slice. Top two slices of  bread with bananas and top with another slice of bread to create the sandwich. Spread a little bit of butter on the top slices. Spray a skillet with cooking spray and cook each sandwich (buttered side down) for 3 mins (medium heat) or until golden brown. Gently butter the other side and flip the sandwich. Cook for another 2 mins. Slice in half and enjoy!

Every now and then, I get sick of chocolate and I crave lemons and oranges. So since I already ate all my oranges, I figured why not make some lemon cookies!? I am a total cheater though, if you haven’t noticed already I have a basic cookie recipe that I use (every time!) that just makes the most fabulous cookies and depending on what you add in it makes your cookies either chewy, crispy, caky, light or fluffy! So versatile :) So I should totally have a book called “1 recipe, 100 cookies”!lol And I’m sorry that I’m giving you another cookie recipe, but last night after work, me and Mr. Picky were starving. My stomach was about to eat itself, so I have to get food right away. Plus it was a really good excuse to get some Cane’s Chicken (my guilty pleasure), but I did make dessert! Cookies, that’s pretty much my go-to easy dessert, and I am certain I can bake a batch in my sleep. But these lemon yummy cookies are out-of-this-world! To me the texture is just like the muffin top of a muffin, and that is the best part anyway! They are super light and fluffy and the lemon flavor is there, but it’s not overpowering and they are sort of refreshing, just amazing! I ate 5 right after they came out of the oven soo soon enough I too will have a muffin top!

Here’s how to make them!

Lemon Muffin Top Cookies

Makes a dozen

Ingredients:

  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp lemon extract
  • 2 lemons
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  •  1/8 tsp salt
  • yellow food coloring, optional (i used about 20 drops I wanted mine to scream “Lemon!” but you can leave it out or add as little or as much as you’d like! It’s just for color, it doesn’t affect the taste.)

Directions: In the bowl of electric mixer, cream butter, sugar, egg and lemon extract until fluffy. Grate the lemon zest from the lemons and add to the mix. Squeeze the lemon juice (from both lemons) in the butter/egg mixture. Stir to combine. Add in the flour, baking soda and salt and mix on medium low-speed until the dough forms. Add the yellow food coloring (if using) and beat to combine. Refrigerate for 2+ hours or in the freezer for at least 30 mins but preferably 1hour. Scoop the dough on a pregreased (parchment paper lined) baking sheet and bake at 350F for 10-12 mins. Let cool for 5 mins and enjoy :)

This cookies rock! They are extremely easy to make and soo absolutely divine :)

So we haven’t been eating at home lately so that’s why I haven’t had too many new posts, oops! But no worries, I will make up for that starting with these glorious cookies! nom, nom, nom… and by the way I had the weirdest dream ever last night, I think I am going crazy, maybe, well most likely. So I’ve been trying to actually grow out my nails, I have the weakest nails ever and brake by just looking at them, seriously, but lately for some unknown reason they have become a bit stronger and actually growing (gasp!), so my dream was that I broke a nail! How bizarre! I woke up and first thing I did was look down and see if it was true, what can I say I am a little obsessed! So with that being said Mr. Picky is on dish duty, I am not taking any chances lol! And speaking of Mr. Picky he was totally in clean-mode last night! I was laying in bed all afternoon reading a book being super lazy while he was cleaning lol! He was vacuuming, scooping the litter box (for the first time EVER!), dusted and did the dishes! And he actually enjoys doing it himself and yells at me when I attempt to clean anything “You missed a spot”, “You call that clean”, “Just let me do it!” lol! By all means go ahead please!

But enough of that, you seriously need to make these cookies they are awesome!

Here’s how:

Super Chocolate Nutella Cookies

Makes a dozen

Ingredients:

  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup cocoa powder
  • 4 tbsp Nutella
  • 1/2 cup dark chocolate chips

Directions: In the bowl of electric mixer, cream butter, sugar, egg and vanilla until fluffy. Add the flour, baking soda, salt and cocoa powder and beat until mixture starts coming together. Add the Nutella and beat until smooth. Fold in the chocolate chips. Refrigerate for 2+ hours or put in freezer for at least 30mins. Scoop out with an ice cream scoop on a pregreased baking sheet covered with parchment paper. Bake at 350F for 10-12 mins.