Kicking off the start of my work week with a Meal Prep that will make your lunch break exciting! A few months ago, I made Stuffed Chicken with Asparagus & mentioned that using full breasts would be easier to keep the chicken together. I used that technique this time around and it held together perfectly. I also found a trick to making the stuffing thick enough to stay put, while keeping it moist during the cooking process. You’ll find out below! The great thing about this recipe, is how versatile stuffed chicken can be. The stuffing possibilities are endless!


Serving: (3 chicken breasts)


3 full chicken breasts

2 tbsp of olive oil

1 tbsp of Simply Organic paprika

1 tbsp of McCormick Spice salt free garlic herb blend

1 packet of Simply Organic fajita seasoning

1/2 onion

1/2 tomato

1/2 cilantro bunch

1/2 green bell pepper

1/2 red bell pepper

2 tbsp of Kite Hill dairy free chive cream cheese

1 cup of Organic Valley Mexican blend shredded cheese



Set oven to 375 & drizzle 1 tbsp of olive oil on non-stick baking sheet.

Slice chicken breasts down the side (creating a little pocket).

Rub 1tbsp of olive oil over chicken breasts.

Sprinkle/ rub in fajita seasoning + paprika all over chicken. Then set on baking sheet.

Rinse veggies. Dice tomatoes, bell peppers & onions into small cubes. Remove stems & chop cilantro into small pieces.

Combine veggies, cilantro, garlic herb seasoning & chive cream cheese in a mixing bowl. Mix until the cream cheese evenly coats veggies. We’ll call it “stuffing” now.

Using a tablespoon, scoop the stuffing & place inside chicken breasts. Since I used cream cheese in the stuffing, it made it thick enough to stay put inside the chicken. No need for toothpicks!

Cover baking sheet with aluminum foil.

Place chicken breasts in oven & bake for 30 minutes.

During the last 5 minutes, take the chicken out of the oven & remove aluminum foil. Sprinkle the shredded cheese inside or on top of the chicken breasts. Either way is good! Then place back into oven for 5 minutes (uncovered).

Let cool before placing them into Meal Prep containers.

These would be great with a side of sliced avocado. Yum!

Chipotle Shrimp Tacos



You ever make something so simple, yet it tastes amazingly delicious. You’re wondering “how is this so good”? That’s how I feel about these Chipotle Shrimp Tacos. It’s #tactotuesday over on the Gram & seeing so many taco posts inspired me to write up this long overdue recipe for you guys. As I write this, I’m getting tempted to go the store to pick up what I need to make this again. Hope you enjoy this simple recipe & let me know what you think! Xoxo


1 package of Wild Caught raw shrimp (large or medium)

1 tbsp of minced garlic

1 tbsp of Old Bay seasoning

1 tsp of paprika

1 tbsp of organic butter

Chosen Foods chipotle ranch

1 package of Dole cole slaw mix

Annie’s Home Grown ceasar dressing

1 roma tomato

1/2 bunch of cilantro

Fiesta southwest tortillas (from Whole Foods)

1 Avocado (optional)



Peel and detail defrosted shrimp

In a skillet on medium heat, add 1 tbsp of butter. When butter starts melting, stir in minced garlic & shrimp. Then sprinkle Old Bay & paprika seasoning over shrimp. Continue to stir shrimp around until they turn pink. When shrimp are pink all over, take skillet off heat.

On a cutting board, dice tomato into small cubes & chop up cilantro.

Add 1/2 of Dole cole slaw mix into a bowl & mix in 4 tbsp of ceasar dressing.

Heat tortillas on a griddle or pop them in the microwave for a seconds.

Load your tacos, starting with cole slaw on the bottom. Then layer with shrimp, tomatoes, cilantro & drizzle a generous amount of chipotle ranch. Optional topping: sliced avocado.

Hope you enjoy this fiesta!









Turkey Taco Stuffed Peppers

Turkey Taco Stuffed Peppers

Stuffed bell peppers are probably the tastiest way to eat low carb Mexican food. Love making these because first, they’re easy to make & the topping possibilities are endless. You can use any meat of your choice too (chicken, turkey, beef). I love to stuff mine with a lean ground turkey. I season it up real good and it tastes like you’re eating beef, but less greasy. Then I top mine with all my favs: cilantro, salsa & of course guacamole. Guacamole is a must in all taco situations. Hope you enjoy this simple recipe. Let me know if you make it! Xoxo



1lb Jennie O lean ground turkey (85% lean)

Simply Organic mild taco seasoning 1 packet

Or you can season with 1tbsp garlic powder, 1tbsp chili powder, 1tbsp paprika, 1tbsp onion powder and 1tbsp red pepper

6 whole bell peppers

1/2 diced bell pepper

1/2 diced white onion

1/2 chopped bunch of cilantro

1 can of Rotel

Mexican shredded cheese blend



Set oven to 400

Using a cutting board, cut the tops off of the 6 bell peppers, then remove the core. If you need help on removing the core, here is an easy tutorial on how to cut a bell pepper for stuffing. Then dice 1/2 bell pepper & 1/2 white onion into small cubes. Chop cilantro into small pieces.

Place the 6 bell peppers upright on a baking sheet. Place in oven & bake for 20 minutes or until slightly charred.

In a skillet on medium heat, add in ground turkey. Using cooking utensil, break up the meat into small pieces. Continue to do so, as meat starts browning.

After meat starts browning, add in taco seasoning & stir to cover all of the meat with seasoning. Stir in diced bell peppers, onions & cilantro. Lower heat to medium low, cover and let cook for 5 minutes.

Then stir in 1/2 can of drained rotel. Continue to stir meat and rotel together for 2 minutes.

After bell peppers are done, fill them with meat & top with cheese.

Place back into the oven for a few minutes to let the cheese melt.

Then remove from oven & top with your choice of toppings! (I love to add salsa, more cilantro & guacamole)