Tuscan Bean Skillet

Hi! It's been awhile since I shared a recipe; and I'll be honest: it's because I haven't been really making anything new. When the pandemic first hit, I had even stopped my weekly meal prep because I was home so figured I'd just prepare each meal as the time came.

...That started turning into me just grabbing whatever was handy for a lot of my lunches, and I started feeling sluggish and bloated.   BACK TO meal prep I went! However, like I said, I went back to my standbys because they are easy and the family (for the most part) likes them.

I pulled out this recipe at the recommendation of a friend and WOW it is so flavorful! Now, I didn't have any kale on hand so I subbed zucchini. I also double-batched the recipe to make 6 lunch portions and enough for my family of 4 to have it for dinner.

Hope you enjoy!

TUSCAN BEAN SKILLET

~1/2 cup low-sodium chicken broth 

~1/2 tsp unflavored gelatin

~1 1/2 lbs lean ground turkey

~4 cloves garlic, finely chopped

~1 Tbsp ground paprika (+ 1 1/2 tsp)

~1 Tbsp cold water

~3/4 tsp ground black pepper (+ 1 dash)

~3/4 tsp fennel seeds

~3/4 tsp red pepper flakes (optional)

~1/2 tsp sea salt or Himalayan salt (+1 dash)

~1 Tbsp olive oil

~6 cups shredded kale, stems removed

~3 cups canned cannellini beans drained, rinsed

~1/4 cup grated pecorino Romano cheese (or Parmesan) (+ 2Tbsp)

~6 lemon wedges

Sprinkle broth with gelatin; set aside. To make sausage, combine turkey, garlic, paprika, water, 3/4 tsp pepper, fennel, pepper flakes and 1/2 tsp salt in a medium mixing bowl;  mix well with hands until sticky and well blended. Set aside.  Heat oil in large skillet over high heat until fragrant. Add sausage; cook, breaking up into small pieces, for 5-7 minutes, or until cooked through.  Add kale; cook, stirring frequently, for 3 minutes or until slightly crispy. Reduce heat to medium.  Add beans, broth mixture, remaining dash salt and pepper; cook, stirring frequently, for 2 minutes or until pan is almost dry.  Divide into 6 servings. Top each with 2 Tbsp cheese. Serve each with a lemon wedge.

The Best Roasted Veggies Ever

Hey everyone! As I was planning my meal prep this weekend, I really needed something quick and easy. It's too beautiful outside to spend all your time over a hot stove. 

A lot of you have heard of the "undiet" that I'm following and the main component of it is LOTS & LOTS of veggies.  Roasting veggies is so very easy and they make them taste like CANDY :) 復復復 Who knew?

Check out my how-to below:

1. Preheat the oven to 400°.


2. Prep two cookie sheets with aluminum foil. I spray the aluminum foil covered cookie sheets with olive oil spray.


3.  Wash and cut your veggies to the size you prefer and arranged on your cookie sheet. Do not crowd the veggies. Give them room to breathe.  Spray the veggies lightly with olive oil spray lightly salt and pepper the veggies. You could also put your favorite low salt or no salt seasoning on the veggies.


4. Set your timer for 6 minutes and pop the veggies in the oven.


5. When the timer goes off, flip the veggies over and pop back in the oven for another five or six minutes. Some veggies will require less time such as kale chips. Some foods that you roast will require more time such as baby potatoes. The key is to monitor closely and check frequently So that they cook but don’t burn.


6. Happily enjoy!!!

Sunrise Orange Pomegranate Clean Eating Muffins

I make clean eating muffins every week... but really wanted to try something new & fresh this week.

Have you ever tried pomegranate in a muffin before?

Me either!!

But it's amazing :)

凌 Carrots, pomegranate, orange   creates one yummy muffin, that is for sure.

Would you consider trying this recipe in your meal prep this week?!

I hope you do :)

Here's the recipe!

Sunrise Orange Pomegranate Clean Eating Muffins

Preheat oven to 350 degrees

1. Blend Dry Ingredients:
~2 Cups Whole Oats
~1/2 tsp Salt
~1 tsp Baking Soda
2. Pour Dry Ingredients into a separate mixing bowl
3. Blend Wet Ingredients:
~2 Ripe Bananas
~1/2 cup applesauce (unsweetened)
~1/2 cup Plain Greek Yogurt
~2 eggs
~3T Honey
~1tsp Vanilla

3. Pour Wet Ingredients into Dry and Combine

4. Fold in:
~1 cup of shredded zucchini
~1/2 cup of chopped carrot sticks
~1/2 cup of pomegranate seeds
~Zest and Juice of one navel orange

5. Spray a 12 count muffin pan with olive oil spray. Spoon in batter until each
muffin is about ¾ full. This will ensure that the muffin puffs up over the top giving
the muffin a nice muffin top.

Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife
inserted in the center of a muffin comes out clean. Allow to cool and Enjoy!

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