Teriyaki Salmon & Mexican Meatloaf Muffins

Cooking is one of my favorite activities and I have loved making it a priority over the last few weeks!  Trying new recipes, making my own recipes, and getting to share them with you!

Here are a couple recipes I wanted to share with you from this week!  Hope you enjoy them as much as I did!

Teriyaki Salmon



-1/2 cup reduced sodium soy sauce

-2 Tbsp water

-1 Tbsp minced garlic

-1 Tbsp honey

-1 lb salmon, cut into 1 inch cubes


Preheat oven to 375 degrees

Combine soy sauce, water, garlic, and honey together in a bowl.

Place salmon cubes into mixture and make sure they are coated.

Pour salmon and mixture into a baking dish.

Bake for 25 minutes.

–Salmon great for use on salads, over rice, and on its own! I added mine on top of a mason jar salad and the juice from the teriyaki sauce was a great dressing!–

(Servings 3 – each serving is one 1 Red container)

Mexican Meatloaf Muffins


-1 pound ground beef

-1 egg

-1 Tbsp chili powder

-2 tsp cumin

-1 tsp garlic powder

-1/2 tsp oregano

-1 tsp sea salt

-1/3 cup salsa

-1/4 cup cheese


IMG_7370Preheat oven too 375 degrees

Spray muffin tin with non-stick spray

Mix all ingredients together and separate into 8 portions

Place one portion into each IMG_7371muffin tin and bake for 25 minutes.

(Servings 4 [2 muffins each] – – each serving is 1 Red and 1
Blue container)

Let me know if you try these recipes! I would love to hear what you think of them!


Mustardy Salmon with Roasted Lemon Garlic Asparagus

I love to cook and I love to cook new things and since I have been on a journey to better health and cleaner eating, I have discovered some new foods and some old foods that I had only eaten when my mom or other people had fixed them.  Two of these things are salmon and asparagus.  I loved when my mom grilled salmon for us when I was a kid and one of my favorite things she fixed was an italian dressing asparagus.  I decided to tackle these two items on my own last week and let me just say I think they turned out wonderfully!

Here are the recipes for you!


Enjoying my Salmon and Asparagus on the porch while getting some work done.

Roasted Lemon Garlic Asparagus


3 TBSP extra virgin olive oil

½ tsp. sea salt

½ tsp. fresh ground pepper

2 TBSP finely chopped fresh garlic

¼ cup lemon juice

2 bunches of asparagus

2 tsps. grated lemon zest


Preheat oven to 400 degrees Fahrenheit.

In a mixing bowl mix garlic, lemon juice, salt, pepper, and lemon zest, set aside.

Peel or cut the bottom of the asparagus off, getting rid of the tough outer layer. Lay the asparagus on a non-stick baking sheet with rimmed sides.

Pour lemon juice mixture over the asparagus.

Roast asparagus for about 15 minutes, until tender, shaking the pan halfway through.

Remove from oven & enjoy!

[Yields about 6 servings]

Mustardy Salmon


4oz salmon filet

2 tsps. Dijon mustard

6 wheat thins, crushed

½ a lemon

ground pepper


Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with foil and spray down with cooking spray.

Squeeze half of the lemon over the salmon filet and let it marinate for 10-15 minutes.

Place the salmon on the middle of the baking sheet.

Grind some pepper onto the salmon, then spread mustard on top of the salmon and press the cracker crumbs into the mustard.

Bake for 15 minutes (if desired broil for 2 additional minutes to crisp up the cracker toppings).

Plate with some asparagus and you have a delicious dinner!

[Yield 1 serving]

Are you interested in clean eating or getting in better shape?  If so let me know!  I would love to help you get started!

Chili & Cornbread

So since my accident on Monday (to be posted about soon) I have been at my parents house recovering and waiting on insurance stuff before heading back to work.  I have had lots of free time with  no car and all and in that free time I have been looking at lots of different recipes that I want to try in the future.  So today I decided to try out a couple, while in turn making my parents lunch.  Here are the recipes I tried today – White Chili & Skillet Cornbread.  I took basic recipes and made them my own.  I wish I had taken pictures or that I could let you try a bite, because they were oh so yummy!


White Bean Chili


2 containers Chicken Broth

2 cans Cannellini Beans – drained

6 tbsp butter

1-1/4 cup white onion – diced

2 lbs boneless, skinless chicken breasts, grilled & shredded

2 tbsp ground cumin

2 tbsp dried oregano

3 tsp ground black pepper

dash crushed red pepper


3 cans chilies

2 tbsp minced garlic


-Place your beans and broth into a large sauce pan and bring to a boil over high heat.

-In a medium saucepan, heat the butter over medium heat.  Add your garlic, onion & chilies and saute for 5 minutes.

-Add chili mixture to beans along with your spices.  Lower heat to medium and cook, stirring occasionally for about an hour.

Serve warm with sour cream and shredded cheese if desired.


Skillet Cornbread


2 boxes Jiffy corn muffin mix

1 egg

1 cup sour cream

1 can cream corn

3 tbsp butter


-Place butter in cast iron skillet and place in oven while preheating to 375 degrees.

-Meanwhile, mix all other ingredients in a medium sized bowl.

-When oven is ready, remove skillet and add cornbread mixture on top of melted butter.  Replace pan to oven and bake for 30-35 minutes.

Serve warm.

Goes great with white chili, regular chili, soup beans, or just warm with butter.


Hope you all enjoy these dishes!  Update on life to come soon!

Paula Deen’s House Seasoning

Seasonings can be one of the keys to a good dish and let me tell you, this one is amazing!  I use it on grilled chicken, veggies, & burgers the most, but I would try it on pretty much anything that I grill.  Paula Deen is one of my favorites and even though she doesn’t always have the healthiest recipes, they have never failed me.  So here it is, her famous house seasoning.

*Disclaimer: this is not an original recipe. I do not deserve the credit. It is a Paula Deen recipe*

1/2 cup salt
1/3 cup ground black pepper
1/3 cup garlic powder

Mix together in a bowl and then put in your favorite shaker or tightly sealed container.

Use as a seasoning for meats, veggies, or whatever you would like.

My Twist:
I like to add a little bit more garlic powder and black pepper.

I don’t remember where I found this recipe exactly, but it was one I quickly memorized.  You can probably find it in many of her cook books/magazines.
*Disclaimer: this is not an original recipe. I do not deserve the credit. It is a Paula Deen recipe*


This is the beginning of what I hope becomes many posts on cooking, baking, and recipes.

Here are two smoothie recipes that I love and created on my own.

Banana, Strawberry, Orange Smoothie

I love smoothies and wanted to create one that was healthy and lower in calories than something you can buy at Panera or you can make out of a package from the store.  So this is my attempt.  Try it out and feel free to let me know what you think.

3/4 cup of ice
1 small banana (cut in slices)
1 cup fresh strawberries (approx 7-8 medium sized cut in half)
3/4 cup orange juice
6 oz of vanilla yogurt

Blend ice, banana, and strawberries in a blender until smooth.
Add orange juice and yogurt to mixture and blend together.
Pour into your favorite glass and enjoy.

Makes 3 servings, of approximately 8 oz.

[I use Kroger Calcium Orange Juice and Kroger Lite Vanilla Yogurt]

PB&J Smoothie

Don’t let the title fool you, there is actually no jelly or bread in this smoothie, but it does taste a lot like a PB&J.  This smoothie was inspired by my friend Ellen from work.  She asked me one day to make her a PB&J smoothie and I looked at her with a very confused look.  She explained that if you took our strawberry smoothie puree and added peanut butter it tasted like a PB&J. I made it for her, but was very skeptical until I actually tried it for myself a few weeks later.  It was amazing!  But I am on kind of a health kick and thought I would try to make something similar at home.  Here is my healthier attempt at a PB&J smoothie.

-8 medium fresh Strawberries
-1-6 oz container of lite vanilla yogurt
-3 Tbsp of Peanut Butter
-Spash of apple juice

-Remove tops of strawberries and cut into fourths and add to blender
-Blend with a splash of apple juice until it creates a smooth liquid
-Add in yogurt and peanut butter and blend for about 30 seconds (make sure you scrape down sides if peanut butter has become stuck to them)
-Pour into your favorite glass and enjoy.

Best if chilled before enjoying.

Yields approximately 2-7 oz servings

You should try this recipe!

I love to cook almost as much as I love to eat and salads are one of my favorite dishes.  So here is a recipe curtesy of my aunt Rochelle of my new favorite salad and thing to eat.


-Lettuce: I use Romaine or Spinach, but you could use whatever you like best
-Sunflower Seeds
-Dried Cranberries
-Blue Cheese Crumbles: I know most people don’t like blue cheese so you could omit or add Feta or some other kind of cheese.
-Croutons: This is something I added in for a little bit more texture.
-Poppy Seed Dressing
I put it all in a bowl and toss it. It makes a great salad or meal!  I love it so much!