Posts made in May, 2016

Simple Baked Chicken, Green Beans, and Potatoes

Posted on May 19, 2016 in Chicken, Cooking, Dinner, Featured, Veggies


Here is a great meal for those busy weeknights!  It is so simple but tastes great and is very versatile.  I don’t think I’ve ever had green beans baked like this and they were so good!  They were also the first things my kids ate, which is a good sign. :)  I think you could easily use chicken strip pieces or breast halves, but I was late getting dinner together and needed it to cook fast!  If you’re in the same late boat as me, simply dice your chicken prior to cooking.  One thing I’ll say, is make sure your potatoes are not too big if you chop the chicken.  My pieces of chicken were smaller so they actually cooked faster than the potatoes.  Feel free to add your own seasonings and spices to suit your taste!

(Here’s a picture before I baked it.  You can see how much seasonings I put on etc!)



Simple Baked Chicken, Green Beans, and Potatoes

(serves 4-6)

Olive oil or coconut oil

4 chicken breasts (or 8 thin sliced breasts or strip pieces.  Chop them up into nugget size pieces if you like!)

1 1/2-2 cups of fresh green beans (don’t forget to trim the ends!)

1 1/2-2 cups of mixed red,yellow, & purple potatoes

salt & pepper, Italian seasoning, Parmesan cheese, season salt, whatever else sounds good!

Preheat oven to 375 degrees and drizzle about a tablespoon of olive oil over a cookie sheet.

Arrange the green beans, chicken, and potatoes on the cookie sheet and make sure they are lightly coated with the oil.  You may need to drizzle a little more oil on but don’t go too crazy or everything with taste oily!

Sprinkle salt, pepper, seasoning salt, italian seasoning, and grated parmesan generously over everything.

Bake for 25 minutes then check to make sure the chicken is cooked through and the veggies are done.  If you are using large pieces you may need another 5-10 minutes depending on what size your chicken and potatoes are.  Serve immediately!



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Peanut Butter & Jelly Baked Oatmeal Cups

Posted on May 11, 2016 in Breakfast, Cooking, Featured, For kids


When my 5 year old son tried these he said, “Mommy, with this you will win Chopped champion!” I’m not so sure about that, but these are a quick and tasty breakfast or after school snack!  You can bake them on the weekend and have breakfast all week, but they are also pretty quick to whip up on a weekday morning!


I used simply fruit strawberry jam because I didn’t want a bunch of added sugar, but any jam would work.  Add some fun toppings or mix ins like; chopped peanuts, coconut flakes, mini chocolate chips, fresh/frozen fruit, and anything else that sounds good to you!  I topped ours with another small scoop of jam, some melted peanut butter, and a tiny bit of honey!  I hope you enjoy them!

Here they are before I baked them!


Peanut Butter & Jelly Baked Oatmeal Cups

(makes 12-15 cups)

2 cups of old fashioned oats

3 heaping teaspoons of peanut powder (look for one without added sugar)

1/2 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1 cup of almond milk

1/2 cup of unsweetened applesauce

1 egg or 2 egg whites

1/3 cup of peanut butter

1/3 cup of low sugar or no sugar added jam (I used simply fruit strawberry!)

1 tsp of melted coconut oil

*optional 1 cup of chopped fruit (I used fresh strawberries) or any other mix ins you’d like!

Here they are fresh out of the oven!



Preheat oven to 350 degrees and prepare a muffin tin.  I just used coconut oil spray because I was out of liners, but I think the foil liners would work great!

In a large bowl combine all ingredients and stir.  (yes, it’s that easy!)

Scoop evening into prepared tin.  If you’d like, add some chopped peanuts, coconut, fresh fruit, or whatever topping you like on top!

Bake for 14-17 minutes depending on how big you made them etc.  Let cool then remove from pan.  Store in the fridge and eat cold or heat up!



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