I bet you didn't know what you were getting into, when you asked me for more quick and easy weeknight meals? Hold on tight, because I'm about to whip out 100 crock pot recipes. Here's another house favorite. This is such an easy one to whip up. Perfect for a simple weeknight dinner, but also works if you need something quick and easy for a crowd. I actually made it for the neighbors on Halloween night and it was a HUGE hit. This one is pretty healthy too. I don't use any cream or heavy dairy products. I love to add veggies to recipes when I can, and this one has yellow zucchini hidden inside. Hey, you've got to squeeze them in where you can, right? 

Side Note: I mentioned this in my Hey Landyn post from Monday, but I am absolutely obsessed with my crockpot. It truly is one of the most used appliance in my kitchen, outside of my coffee maker of course! So, if you plan on sticking around for quick + easy recipes, you'll need this. 

I hope this one makes it into as heavy of a rotation at your house, as it is at mine. Let me know what you think!



  • 2 tablespoons olive oil 
  • 1 small white onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow zucchini, diced
  • 32 oz Pacific Foods Low Sodium chicken broth
  • 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
  • 1 can northern beans
  • 1 can pinto beans
  • 1 can cannellini beans
  • 1  carton (12oz) Pacific Foods Organic Cream of Chicken Soup
  • juice of one lime
  • 1 tablespoon cumin, or to taste 
  • 1 1/2 teaspoon white pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes, optional. I like it spicy :) 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper


  • sour cream
  • tortilla strips
  • fresh cilantro 
  • lime wedges 
  • pepper jack cheese 
  • sliced avocado 
  • diced jalapeno 


  1. Place removable cast aluminum insert from your crockpot to the stove top.
  2. Heat on medium, add olive oil.
  3. Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
  4. Add chopped zucchini. 
  5. Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well. 
  6. Drain and rinse beans under cold water, then add to crockpot. 
  7. Add chicken tenderloins whole. You'll shred at the end of cooking. 
  8. Set your slow cooker to LOW setting. Cover and cook for 6-8 hours. 
  9. Before serving, shred chicken while in crockpot. Use two forks to do so. 

Serve with suggested toppings above. 




I totally made this one up, like I do with most all my recipes. It turned out really good, so I had to share. I'm always trying to incorporate new grains and get creative. I love quinoa, but my hubby always says it's so bland.. yadda yadda. I was on a mission to make him love it! Guess what, he loved it! The other thing I love about this one, is it's a ONE pot meal. Which means less dishes for momma. 



  • 6 oz fresh salmon filets, skin off
  • 1 large can of artichoke hearts, quartered and drained
  • 1 jar of roasted red peppers, drained and sliced
  • 1 bunch of dinosaur kale, chopped
  • 1 medium onion, diced
  • 4 cloves of garlic
  • 32oz of low sodium chicken stock
  • 1 cup of Lundberg Farms quinoa
  • 1 lemon
  • olive oil


  1. In a dutch oven or deep pot, add a few tablespoons of olive oil and bring to medium heat. 
  2. Salt + pepper salmon filets and sear for about 1 minutes on one side. Remove from pot and set aside. 
  3. Turn the heat down to low/med and add olive oil and onion and sautee until translucent. 
  4. Add chicken stock and chopped kale. Cover and simmer for 15 minutes. 
  5. Add quinoa, artichokes and sliced red peppers, and lemon juice, stir. 
  6. Place salmon filets in pot. Carefully nestle them down into the broth and veggies. 
  7. Place a lemon slice of each filet *pretty choices*
  8. Cover and cook for 12-15 minutes or until salmon is cooked to desired temp. 






If you're a LEMON LOVER like me, than this dish is for you. Even if your not, you must give this easy one pot meal a try this summer. Most of my recipes are off the cuff. Often times when I have too much of one item. And on this particular day it was lemons. Lot's of lemons, and I happened to be drinking wine too. So here it is and it was DELICIOUS. My daughter licked her bowl clean and my son asked to have it again, and he's a picky eater. So when Luke says it's's DAMN GOOD! 


  • 2 packs chicken thighs, skin on + bone in 
  • juice of 5 lemons
  • 3/4 cup white wine 
  • pinch of fresh parsley or dehydrated 
  • garlic paste, in the squeeze tube or 4-6 cloves of garlic, minced
  • olive oil
  • salt + pepper to taste 


  1. Rinse and pat dry chicken thighs. Leave skin on. 
  2. Sprinkle with salt + pepper.
  3. Heat your cast iron skillet to med/ high heat. 
  4. Add 2 tablespoons of oil of your choice.
  5. Once oil is hot, place chicken thighs, skin side down and brown for 2-3 mins.
  6. Turn off the heat.
  7. Remove chicken from cast iron pan and set aside. 
  8. In a mixing bowl, squeeze the juice of 5 lemons. Add wine, garlic and parsley. Whisk together. 
  9. Place chicken back in cast iron, pour lemon + wine mixture all over the top. Nestle already squeezed lemon halves in between chicken for color and flavor. 
  10. Put cast iron skillet into a 375 degree oven and cook uncovered for 25 minutes or until internal temp reaches 165 degrees. 



Well, my kids favorite meal I make is Turkey Baked Ziti and it's SO good. But when you're trying to stay away from the pasta you have to get creative. This is not anything that hasn't been done before, but it was one I made many years ago and remains on constant rotation. Even that BIG hubby of mine loves this one and walks away from the table satisfied every time. 



  • 2-3 spaghetti squash, halved and scooped out
  • 1 cup chicken stock
  • 1 lb ground lean turkey, browned
  • 1 jar of Rao's Sensitive Formula Marinara 
  • 1 tsp garlic powder
  • 1 stp onion powder
  • fresh basil 
  • 1/2 shaved parmesan cheese for garnish
  • olive oil  


  1. Pre-heat your oven to 375 degrees.
  2. Slice squash in half lengthwise. Be careful not to cut off your hand! LOL They can be tough to cut. 
  3. Scoop out the seeds + insides of squash. Drizzle with olive oil and season with salt + pepper. 
  4. Place squash face down in a baking dish. Pour 1 cup of chicken stock around squash and seal baking dish tightly with foil. 
  5. Bake at 375 degrees for 1 hour. 
  6. In a medium pan, ground turkey and season with garlic + onion powder. Add jar of sauce and stir set aside. 
  7. Remove squash from oven and carefully remove insides with a fork, scraping it out. It will look like spaghetti noodles, hence the name. Try to keep the shell in tact. You will be filling with the turkey mixture. 
  8. Add squash noodles to the turkey and marinara. Add grated parmesan cheese, and mix well. 
  9. Fill empty shells of squash with mixture and top with parmesan cheese. 
  10. Place back into oven and bake for 15-20 minutes. Cheese should be melted. 


Good morning guys!  I don't know if you remember several months ago that I talked about my friend Heidi, the TOTAL BABE behind Body by Heidi. She is the genius who helped me get my eating back on track.  She has the most delicious recipes, and honestly I never thought clean eating could taste so good.  I do not adhere strictly to this plan anymore {I am looking at you Nutter Butter wafer cookies}, but she really did so much to change my diet for the better!  If you want to check out my entire series on her and her recipes, you can find them all here.

yes, that's really her. 

yes, that's really her. 

Today I am excited to show you guys this delicious Caribbean Jerk Pork Tenderloin.  This recipe is so freaking easy to make and that pineapple salsa is EVERYTHING. I know you ladies all have fun tropical vacations coming up, so it is never too early to start eating clean in preparation for your beach bod! 



  • 3-4 lb Pork Tenderloin
  1. Rub pork loin with olive oil.
  2. Apply rub on entire loin.
  3. Grill on med-high temp for about 5-7 mins per side or to your preference.
  4. Internal temperature should be 160°.
  5. Remove from grill and let rest for 5 minutes before slicing. 



• 1  1/2 tbsp Allspice
•6 tbsp Kosher salt
•5 tbsp garlic powder
•6 tbsp coconut palm sugar
•1 tbsp chipotle chili powder
• 1 1/2 tsp ground cloves
• 2 tbsp dried thyme
• 2 tbsp black pepper
• 1 tbsp cinnamon


  1. Mix all together and store in an air tight container in spice pantry.

This is a large recipe, making enough for the summer grilling season. Also great on grilled chicken + fish. 



• 3 ripe mangos, peeled and diced
• 1  red bell pepper, diced
• 1/2  small red onion, minced
• 2  Serrano or jalapeno peppers (depending on spice level) serranos more mild
• 6 scallions chopped
• 1  handful cilantro, chopped
• 2 tbsp fresh lime juice, fresh squeezed

  1. Combine all ingredients in an air tight container to save leftovers. 


• 1 can organic light coconut milk
•  1  1/4 cup water
•  pinch salt
•  1  1/2 cup brown jasmine rice

  1. Rinse rice.
  2. Bring all ingredients to a boil.
  3. Turn down to a simmer and cook with lid on, until rice is cooked through, about 20-25 minutes. 

*serves 4 


Here's a weeknight dinner that's sure to be a hit amongst the entire family. It satisfies all of those Chinese food cravings without leaving the house. This meal gets rave reviews in our home. My son is pretty much obsessed with soy sauce and would put it on his cereal if I let him. Same goes for my daughter. She requests this one quite often, and it's hearty enough for the hubs. So, that pretty much covers everyone in our house, and what I like the most about this meal, is how darn easy it is. You throw this one all together in your crockpot in the morning and go on about your day. Only thing left to do is boil some jasmine rice or set your rice cooker timer and you're D O N E. 

doesn't photograph well, but it's DELISH. 

doesn't photograph well, but it's DELISH. 


  • 2lbs skirt steak, not flank 
  • 2 tbs olive oil
  • 8 cloves of garlic, minced
  • 3/4 cup Tamari (gluten free soy) or soy sauce
  • 3/4 water
  • 1/2 cup brown sugar
  • 3-4 bunches green onions 


  1. If you have a cast aluminum insert that comes out of your crockpot, remove and heat to medium high on the stovetop. If not, take a large size skillet and heat to medium high heat.
  2. Add 2 tablespoons of olive oil.
  3. Sear each side of the skirt steak. About a minute or so on each side.
  4. In a medium-size bowl mix together Tamari, water, minced garlic and brown sugar. 
  5. Place seared skirt steak in crock pot and pour Tamari + brown sugar mixture over top. 
  6. Place bunches of green onions on top of meat and cover. 
  7. Set your crock pot on the low setting and cook for 6 to 8 hours. 

*Serve with brown or white rice. Makes enough to feed six. 



scallions + sweet potato + baby red potatoes + portabella mushroom + lemon + baby carrots 

scallions + sweet potato + baby red potatoes + portabella mushroom + lemon + baby carrots 


So you've got the main course. But, the question still remains.....what shall I serve with it? Often times this may feel like the hardest part. It's not. It's simple really and healthy too. I started doing this many years ago and now there's really not a week that I don't. I love that it's so customizable and there's something on the pan for everyone. Even the those hard to feed kiddos. Yes, I have one of those. Allowing everyone to pick off the tray what they like. 

They require little effort and not much prep. Which for a weeknight dinner, that's a must. All you'll need is a large sheet pan + parchment paper and an oven. The rest will be up to you and a little inspiration from me. Here are a few questions before you plan your SPS. {sheet pan side} What's your favorite color? What's in season? What do you have leftover in the fridge? 


There are a million and one combinations you could throw together. It really is about what your family loves, what's on SALE, what you have left over in the fridge or what colors jump out at you in the produce section. Have fun with it! The only thing you need to add is a drizzle of olive oil, kosher salt + cracked pepper. And a little sprinkle of parmesan cheese if you like.  Roast 425° for 35 to 40 minutes. Turning them about the halfway point, making sure then are evenly golden brown. It's quite possibly the most delicious way to eat your veggies. Roasting brings out all the flavor, and is good for your waistline. 


brussel sprouts + acorn squash + onion + zucchini + yellow pepper 

brussel sprouts + acorn squash + onion + zucchini + yellow pepper 

red pepper + mushroom + purple onion + butternut squash 

red pepper + mushroom + purple onion + butternut squash 

fennel + purple onion + scallions + celery 

fennel + purple onion + scallions + celery 

kale + red pepper + purple onion + mushroom + butternut squash + mushroom + garlic 

kale + red pepper + purple onion + mushroom + butternut squash + mushroom + garlic 


  • 1 bottle of Badia Mojo Marinade
  • 4 chicken thighs
  • 4 chicken legs
  • 1 small bag red potatoes
  • 2 lemons
  • 1 large sweet potato 
  • portabella mushroom slices
  • carrot slices 
  • scallions 


  1. In a ziploc bag, place chicken and pour marinade over top, seal and refridgerate for 2-6 hours.
  2. Pre-heat oven to 450° on ROAST setting.
  3. Cut vegetables and place in a single layer onto a parchment lined baking sheet.
  4.  Add chicken to sheet pan, discard marinade. 
  5. Roast uncovered for 20 minutes.
  6. Reduce oven temp to 350° and continue cooking for another 15 minutes or until veggies are tender and chicken is cooked through. 

Serve with spinach pasta + rice or couscous. 


  • 1 lb boneless skinless chicken tenderloins 
  • 3 carrots, peeled into ribbons or cut
  • 9 oz bag broccoli florets 
  • 1/2 cup creamy peanut butter 
  • 1/2 lime, juiced
  • 1 tsp sesame oil
  • 1/4 cup cashews 
  • 1/2 teaspoon ginger powder
  • 2 tbs brown sugar
  • 1/2 tsp chili paste
  • 1 cup coconut milk
  • 1/2 tsp sriracha sauce


  1. Preheat oven to Roast setting at 425°
  2. microwave peanut butter in a medium size bowl for 30 seconds or until melted down a bit. 
  3. Add ginger powder, browns sugar, sesame oil, chili paste, sriracha and coconut milk, stir well. Set aside and allow to cool.
  4. Place chicken tenderloins in a ziploc bag and add 1/2 of peanut sauce mixture.
  5. Refrigerate and allow to marinate for 1-4 hours. 
  6. Line a baking sheet with parchment paper. 
  7. Use a vegetable peeler to make carrot ribbons or cut into 1/4 strips.
  8. Arrange veggies in a single layer. 
  9. Sprinkle cashews over veggies. 
  10. Add chicken to veggie filled sheet pan.
  11. Roast for 25 minutes or until chicken is cooked and veggies are tender. 

Serve with remaining sauce + a squeeze of lime. Delicious over brown rice or rice noodles. 


Ahhhhhh, the long awaited Chicken Tender recipe. Here she is, in all her glory. Seriously... this is my kids FAVORITE thing I make. Adults too. I mean, who doesn't love chicken tenders? And like I said, not just for kids. These crispy delicious strips are perfect for toping a salad, making chicken parmesan and just when you need a quick weeknight dinner idea. Make them once and I guarantee they'll be on your menu quite often! 



  • 12 boneless skinless chicken tenderloins (about 2 packages)
  • 3 cups panko bread crumbs
  • 1 cup fresh grated parmesan cheese
  • 1  1/2 cups all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 eggs, beaten 
  • olive oil for pan frying


  1.  Set out 3 bowls of equal size on your counter. Fill one with flour + onion powder + garlic powder and salt & pepper to taste, mix well. 
  2. Add eggs to second bowl and beat together. 
  3. In the third bowl mix panko bread crumbs and parmesan cheese.  
  4. Take chicken tenderloin and cover with flour, then dip in egg on both sides and cover with panko, using your fingers to make sure every part of chicken is covered. 
  5. Set aside on a plate and repeat steps with each piece of chicken. 
  6. Once all the chicken is coated by steps above, heat a large skillet to med-high heat and add olive oil, covering a majority of the bottom of pan. 
  7. Pre-heat oven to 350° and line a baking sheet with parchment paper. 
  8. Pan fry breaded chicken for about 1-2 minutes on each side or until golden brown. *chicken will be raw in the middle*
  9. Transfer chicken to parchment lined baking sheet.
  10. Bake the tenders for 20-25 minutes, or until done. 


Makes 4 servings, that's 3 tenders each. Or 3 servings, that's 4 tenders each. I'm thinking they'll want more. Basically.... make a bunch. Ha! 



Looking for an easy dinner idea that the entire family will love? Duh! Aren't we all? This is such good one to keep in your back pocket on those busy week nights, yet perfect for company too. I rotate this one in my weekly dinners quite often. It's also really good the next day in a bowl by itself. Prepare to be asked for this one over and over. 

Here's what you'll need....

In a medium-size bowl, mix together Good Seasonings packet, plus juice from jar of Pepperoncini Peppers. Whisk together, making sure seasoning mix is well dissolved. Keep remaining peppers from jar to serve on the side.

Rub garlic on the inside of slow cooker, * I'd DIE with out my All Clad Slow Cooker. BEST purchase ever!* then toss. Place chuck roast in crock pot. Poor seasoning and pepper juice mixture overtop. Cover with lid and cook on HIGH for 6-7 hours.

During the last hour shred meat with fork. Cover, and continue cooking.

In a medium size pot boil 6 cups of water, or enough to cover pepper slices. Add peppers and boil for 2-3 minutes, or until tender. After boiling peppers, drain completely and fold in with shredded meat. Sometimes, I would put peppers in with the meat and allow to cook together for 6-7 hours, but what I found was soggy peppers that basically disintegrated before serving. No good. Cooking them separately and then adding them back into the meat, I found works the best.

Find yourself some good crusty hoagie rolls. I like the ones fresh from the bakery best. The bread often times makes or breaks the sandwich, so make sure you find some good ones. The reason for the crusty type is the meat is very juicy and you'll find that it will make the bread very soggy if you don't have something that can stand up to all that liquid.

Slice your hoagie rolls open. But not completely cut through. *This is the optional part- line the insides with two slices of provolone cheese and warm in a 350° oven for about 3-5 minutes or until cheese is melted. It almost makes like a liner for the bread and keeps the juice from leaking through. Then with tongs fill your hoagie roll with the Italian beef. The juice is so delicious, that you just might want to ladle a small ramekin with it for dipping. Almost like a French dip. 

I'm certain these will be a hit. Seriously, so good. Somewhat messy, but that's the fun of it! 






This is one my mom used to make when I was younger and I always loved it, but haven't had in well over 20 years. It dawned on me the other day while perusing the isles at Publix. I was searching for a salad dressing and my eyes glanced over Russian Dressing and all those delicious memories came rushing right back. I quick called her up for the recipe. Yep, that was it, and simpler than I thought. As a matter of fact, It's THREE ingredients. Now, because my mom had more time back then than I do these days. {She'll probably beg to differ, and rightfully so. She raised 4 kids, I've got two. But who's complaining. Well, me most days. I'm a workin' momma now} She marinated and baked her chicken, which you can do too. But, who LOVES a crockpot? THIS GIRL! So I tweaked it a little and here she is. It's like if BBQ and Chinese food had a baby.  


  1. In a bowl mix soup packet + dressing and preserves together. 
  2. Pour 1/2 the mixture in the bottom of your crockpot.
  3. Place chicken breast in crockpot. In a single layer. 
  4. Pour remaining mixture on top.
  5. Cover and cook on LOW for 6 hours.
  6. Remove lid and shred with fork. 

*serves 4-6

I served it over rice. It would even be yummy on slider buns. I thought too, what about adding sliced green peppers the last hour of cooking? Have fun with it! My crew loved it, kids too.