easy Archives - Ari's Menu

Pizza Grilled Cheese

November 2, 2015 · by Ari ·

This post is sponsored by Prego^®. All opinions are my own.

All the flavors of a pepperoni pizza in an easy, cheesy, melty pizza grilled cheese. Get your pizza fix in minutes any night of the week!

Today someone asked me what kind of food I like. I started naming off all the broad categories I love: Mexican, contemporary American, sushi, etc., but then he was like “Nooooo…what specific dishes?”. Ummm…pizza? Literally all I could think of. What can I say? I’ve always been pizza obsessed.

I’ve done my fair share of making pizza at home, but let’s just say I am also naturally lazy when it comes to cooking. In fact, I’m pretty sure I lived on grilled cheese all throughout college. Even now, I’m known to have soup and cheese toast for dinner for days on end.

That is why you always need some 10 minute dinners in your back pocket. And I’m not talking about something from a box. I’m talking something with all the taste of a perfectly home cooked meal with just a little extra help to make your life easier.

All you need for this guy is some whole grain bread, sliced mozzarella, turkey pepperoni and, of course, your favorite red sauce!

Confession: I hardly ever make my own red sauce. Yes, I totally can, but at 6pm after waking up at 4am, working out, going to work and coming home, I just want a delicious dinner that doesn’t take me an hour to prepare.

So you just grill this little guy up like your normal grilled cheese. You do not, I repeat, you do not put the sauce inside the sandwich. I’ve seen it. I’ve tried it, and you end up with soggy bread. Soggy bread is not good. Don’t do that to yourself. Pour that sauce on the side and dip!

Then enjoy the heck out of that melty, gooey pizza in your sandwich!

Pizza Grilled Cheese

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2

All the flavors of a pepperoni pizza in an easy, cheesy, melty, pizza grilled cheese. Get your pizza fix in minutes any night of the week!

Ingredients

4 slices whole grain bread (whole wheat, whole grain gluten-free, etc.)
Olive oil for brushing
4 slices part skim mozzarella
Pinch basil (fresh or dried)
Pinch oregano (fresh or dried)
18 turkey pepperonis
Your favorite Prego red sauce for dipping

Instructions

Heat a large grill pan, griddle or nonstick pan over medium-low heat. Brush one side of each piece of bread with a little bit of olive oil. Assemble your sandwiches layering a slice of cheese, a pinch of basil and oregano, a layer of pepperoni and the last slice of cheese.
Place the sandwiches on prepared grill pan and grill until the bottom is browned, about 5-7 minutes. Flip and continue cooking until both sides are browned and cheese is fully melted, about an other 5-7 minutes. Serve immediately with Prego red sauce.

Pretzel Crusted Chicken Nuggets

January 1, 2014 · by Ari ·

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Happy New Year! I think I’ve mentioned before that I’m not really into New Years as a whole, but I do like that everyone seems to be more focused on health in general, and after way too many Christmas cookies, I have to say I am ready to have some healthy food back in my life.

I have to say, I probably lived off McDonald’s chicken nuggets (with ranch dressing of course) for a good portion of my life. In fact, the only time I would usually choose chicken was in the form of deep-fried nuggets.

I went on a group ride a couple of months ago and someone was telling me about how they had made chicken coated in crushed pretzels, and I was immediately intrigued. I decided to give it a try using my go-to chicken nugget recipe. Yes, I have a go-to chicken nugget recipe, and you should too. If you ask me, it should be this one. 😉

I have been a huge fan of Glutino’s pretzels since long before we started eating gluten-free (and no, this isn’t sponsored…pretty sure they have no idea I exist). They are so.much.better. than regular pretzels, and everyone I’ve offered them to at home agrees with me. They taste light and buttery, and have a perfect crunch that you can taste even when they’re baked onto this chicken.

I added a whole bunch of spices because we all know I like my food bold and flavorful, but they are more suggestions. Use whatever you like–add extra cayenne and make them spicy, or some rosemary and basil for an Italian feel. Dry herbs will work best, but have fun with it and come up with a flavor combo that you love most!

Pretzel Crusted Chicken Nuggets

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 servings

Pretzel Crusted Chicken Nuggets

Super easy, fast and healthy gluten-free pretzel crusted chicken nuggets with a creamy nonfat Greek yogurt maple mustard dipping sauce. The perfect dinner to get your entire family eating healthy!

Ingredients

2 heaping cups pretzels (I used Glutino), crushed into fine crumbs
1/3 cup finely grated parmesan cheese
1 tsp dried oregano
1 tsp lemon pepper
1 tsp Spike seasoning (opt. or replace with seasoning of choice)
pinch cayenne pepper
4 large boneless, skinless chicken breasts, chopped into 1" cubes
2 eggs (or 3 egg whites), lightly beaten

For the Maple Mustard Dipping Sauce

1 heaping cup plain nonfat Greek yogurt
2 tbsp mustard (I used a sweet and spicy honey mustard)
2 tbsp maple syrup

Instructions

Preheat oven to 375. Place wire rack inside of a large baking dish and spray with nonstick spray. Set aside.
In a large shallow bowl, combine crushed pretzels, parmesan cheese, and seasonings. Place beaten egg whites in a separate shallow bowl. Dip each piece of chicken in egg whites, then coat completely in pretzel mixture. Place on prepared baking sheet (on the rack so that the bottoms will cook evenly).
Bake until golden and chicken juices run clean, about 25-30 minutes. Meanwhile, in a medium bowl, whisk together all ingredients for your dipping sauce. Chicken is best served immediately, but leftovers may be refrigerated in an airtight container for up to 1 week.

Notes

All spices may be changed/altered to suit your tastes, and whatever you already have at home.

https://arismenu.com/pretzel-crusted-chicken-nuggets/

Easiest Crockpot Curry Chicken

November 2, 2013 · by Ari ·

Bold, flavorful curried chicken in your crockpot has never been so easy–the perfect weeknight meal that anyone can put together.

Most of the time I truly enjoy cooking. I love being creative in the kitchen, and putting together a bunch of things that make my husband make that face where he raises an eyebrow and the rest of his face gets all scrunchy, only to end up admitting his unfounded skepticism when he tastes the deliciousness that ensues.

But sometimes getting in the kitchen after a long day sounds like the worst thing everrrrr. This is when I love my crockpot. And even more, I love crockpot recipes that literally require zero effort on my part. If I have to brown meat first, it usually never even ends up happening because that means I actually have to remember to cook at 7am.

This is the easiest recipe you will ever make. And you want to know a secret? Usually when I make it, I use a bag of broccoli that steams in the microwave and boil-in-a-bag rice. Sometimes I remember to set up my rice cooker which is also super hands off, but I like the option of being 100% lazy.

As easy and simple as this recipe is, it doesn’t taste like it! The flavors are bold, and it’s one of those dishes where you look forward to eating the leftovers all week long. In fact, sometimes Steve and I even fight about who gets to take them to lunch. 😉

Easy Crockpot Curry Chicken

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours, 5 minutes

Yield: 4 servings

Easy Crockpot Curry Chicken

Bold, flavorful curried chicken in your crockpot has never been so easy--the perfect weeknight meal that anyone can put together.

Ingredients

2 large chicken breasts
3 cups green curry sauce (use gluten-free and/or dairy-free sauces is desired)*
Brown rice and steamed broccoli for serving**

Instructions

Place chicken in slow cooker. Cover with curry sauce. Cook on low for 5-6 hours.
Remove chicken from slow cooker and shred. Return to sauce. Serve with brown rice and steamed broccoli.

Notes

*Curry sauce needs to cover chicken. Depending on the size of your slow cooker and chicken breasts, you may need more or less sauce. **I serve about half a chicken breast with 1/2 cup brown rice and 1 cup broccoli. Feel free to alter as desired, or serve with something totally different.

https://arismenu.com/crockpot-curry-chicken/

Drink & Dish: Jalapeno Popper Hot Dogs

August 29, 2013 · by Ari ·

So…apparently it’s football season? Or it’s about to be? To be honest, I have absolutely no idea. Sometimes people post things about it on facebook, and as soon as I even read the word football, I immediately think “Ewww” and scroll away.

I went to school at the University of Idaho (yes….Idaho), and football was a BIG deal. We had some big rivalry with Boise State, but our football team was terrible, and I’m pretty sure we never won a single game.

I’m sure it comes as no surprise that I’ve never been a sports person. Like, at all. I was always the un-athletic artsy kid, and even now that I have a tumultuous love affair with endurance sports, I have to admit that I still don’t really enjoy watching any of them. I’ve always said the only reason I wanted to go to any sporting event was for the hot dogs. I’ve never had any problem getting excited about food.

I knew I wanted to create a delicious hot dog for our tailgating episode of Drink & Dish, but I wasn’t quite sure where I wanted to take it, until I had a little brainstorming sesh with one of my favorite foodies, and before I knew it, I was sold on these jalapeno popper dog. I mean, let’s get real here–it’s a hot dog wrapped in bacon topped with jalapeno cream cheese, then topped with more cheese and fresh jalapenos. It is every bit as delicious as it sounds–the flavors, the textures!–and shockingly light in the calorie department. I mean, it’s no green smoothie, but pair it with some veggies, and it is a delicious meal for any occasion.

The cream cheese mixture is easy to make ahead and take with you to your tailgating event, and the hot dogs come together in minutes! They pair perfectly with Nicole’s game day beer punch. Nicole and I both agreed that this episode of D&D has to be one of our favorites. Check it out!

Drink & Dish: Jalapeno Popper Hot Dogs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2 hot dogs*

Serving Size: 1 hot dog

Drink & Dish: Jalapeno Popper Hot Dogs

Ingredients

1/4 cup reduced fat cream cheese
2 tbsp plain Greek yogurt, nonfat or low-fat
1/2 jalapeno, ribs and seeds removed (+ extra for topping)
1 clove garlic
2 low fat all beef hot dogs (or turkey dogs)
2 slices center cut bacon
2 hot dog buns, preferably whole grain (whole wheat, any whole grain gluten-free option, etc.),
Approx 2 tbsp freshly shredded reduced fat cheddar cheese

Instructions

Place cream cheese, Greek yogurt, 1/2 jalapeno and garlic in food processor. Pulse until well combined.
Wrap a bacon slice around each hot dog and grill over medium heat until hot dog is warmed and bacon is fully cooked, about 4-6 minutes.
To serve, place cooked hot dog inside a hot dog bun (I always toast mine a little on the grill first). Top with cream cheese mixture, a pinch of cheddar cheese and a few jalapeno slices if desired. Serve immediately.

Notes

*Depending on how much cream cheese mixture you like, you may have enough to top a 3rd hot dog if desired.

https://arismenu.com/drink-dish-jalapeno-popper-hot-dogs/

Vanilla Bean Coconut Butter

July 23, 2013 · by Ari ·

So, if it weren’t for other blogs, I wouldn’t even know coconut butter was a thing. Coconut is, like, the next big thing in the food world it seems. Coconut milk, coconut oil, coconut butter, COCONUT EVERYTHING!

I didn’t even have an idea what it would actually taste like, but one day I just threw some coconut in my food processor, and decided to give it a try. I do love anything with the word ‘butter’ in the name, so I figured there was no way it could be bad…

In fact, you could tell me that broccoli butter is a thing, and I’d probably be convinced I needed to get in the kitchen and make it rightthatsecond.

Turns out, coconut butter is good. Like, really good. It’s like a combination of creamy, drippy homemade peanut butter with chewy coconut flavor and texture. It’s great on toast, bananas, and especially smoothies. It’s actually kind of magical in smoothies.

The coconut is already slightly sweet, so you don’t need a lot of sugar. I used 1/2 tbsp, and I probably would have REALLY loved it with 1-2 tbsp, but I wouldn’t use more than 2. Also, if you don’t like to add sugar, you can totally leave it out. Either way, you are in for a creamy, drippy jar of deliciousness.

Vanilla Bean Coconut Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Scant 1/2 pint

Serving Size: 2 tbsp

Vanilla Bean Coconut Butter

Creamy, simple and delicious coconut butter with bold vanilla bean and lightly sweetened with brown sugar.

Ingredients

2 cups unsweetened shredded coconut
1 vanilla bean (or 1 tbsp vanilla bean paste)
1/2 tbsp brown sugar*

Instructions

Blend coconut in your food processor until a creamy, peanut-butter-like texture forms, about 5-7 minutes. Split vanilla bean length wise and scrape seeds into coconut mixture. Add brown sugar and continue to pulse until well combined, about an other 1-2 minutes. Store in an airtight container at room temperature, or in the refrigerator. Stir before serving.

Notes

*You can omit the brown sugar if you wish, or if you like things sweeter, add up to 2 tbsp. I would add it 1/2 tbsp at a time, and taste as you go.

I've had my jar for over 2 weeks and it is still going strong. If it will last you longer than that, you may wish to keep refrigerated.

https://arismenu.com/vanilla-bean-coconut-butter/

Turkey Sloppy Joes

July 4, 2013 · by Ari ·

The first time I ever heard of sloppy joes was when I was watching that movie with the Olsen twins. I think it’s called It Takes Two? With Kirstie Alley and they go to summer camp and find out that they were twins separated at birth, then they switch places? There’s a scene in the cafeteria where they have sloppy joes and then they have a food fight. Food fights always look fun in the movies, but the idea of being literally covered in food in real life is surprisingly unappealing to me. As much as I love food, I do not love it on my body instead of in it.

Sloppy joes were just never something my mom made, so when I did finally have one, it seemed like a special treat and I fell in love. I tried to make them once before with no ketchup (I used tomato sauce) and no sugar. It tasted like bad meat sauce. It was a total failure, and I’m pretty sure I threw a temper tantrum during the time Steve ate his entire serving and went back for seconds. Anyway, I knew I needed to try again.

This time, I stuck to the simple and traditional, and ended up with a total treat that made me feel like a little kid again. It was totally messy, and got all over my face and clothes in the best way possible. It had that sweetness you imagine with a sloppy joe without any refined sugar, and the sriracha adds a little kick that I love. But then again, I put sriracha on just about everything.

This is one of those perfect healthy meal for anyone who has kids (or lives with people that act like kids), or just likes simple, delicious foods. It’s healthy, nutritious, super filling and so easy to make that you will be making it over and over again!

Turkey Sloppy Joes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Turkey Sloppy Joes

Ingredients

1 tsp olive oil
1 sweet onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 lb lean ground turkey (I used 93%)
3/4 cup reduced sugar ketchup
2-3 tsp molasses
pinch each salt and pepper
dash worcestershire sauce
dash sriracha or other hot sauce, optional
whole grain buns for serving (whole wheat, brown rice, etc.), optional

Instructions

In a large pan over medium heat, saute onion, bell pepper and garlic in olive oil until tender and fragrant, about 7-10 minutes. Add ground turkey and brown until cooked throughout.
Stir in ketchup, molasses, salt, pepper, worcestershire and sriracha. Bring to a light boil. Reduce heat and simmer until thickened, about 30 minutes.
Serve immediately on buns, or over a salad, or any way you like.

https://arismenu.com/turkey-sloppy-joes/

Fro-yo Malt

July 2, 2013 · by Ari ·

I love to bake, but my #1 hands down favorite dessert will always be anything involving ice cream or fro-yo. In fact, sometimes if I get fro-yo as an afternoon snack, I find myself still eating some after dinner for dessert. I can’t even keep ice cream in the house, or it’s bad news.

One of my favorite ways to eat ice cream is a thick and creamy malted milk shake. What is it about malt powder that automatically makes things delicious?? I love sitting down at an old school diner and ordering a vanilla malt. I haven’t had one in years because shakes have more calories than almost any dessert out there. I never stopped craving them, so I made my own smaller ones using nonfat fro-yo and almond milk. Let me tell you, they taste exactly like the real deal!

I made them for my mom and she told me they were her favorite thing I’ve ever made! They are definitely on my favorites list also. Thick, creamy and perfect for the summer (not that I don’t drink shakes in December…), these are sure to cool you off and take you back in time without giving you the gross ate-too-much-ice-cream feeling. You can make these whatever flavor you want–chocolate, caramel, the possibilities are endless! Also, this makes a fairly small shake (about 1 cup). You are free to double the portions if desired. I kept it closer to what I consider (and what do I even know? 😉 ) to be a healthy-ish dessert portion, but I’m not going to tell you how much fro-yo to eat. 😉

Fro-yo Malt

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 servings

Serving Size: Approx 1 cup

Fro-yo Malt

Ingredients

2 cups nonfat vanilla frozen yogurt (or chocolate, or any flavor you like), I used Stoneyfield
1 cup unsweetened almond milk
1/4 cup malted milk powder
Light whipped cream and sprinkles for topping, optional

Instructions

Blend frozen yogurt, almond milk and malted milk powder in a blender until smooth, about 1 minute. Serve topped with whipped cream and sprinkles if desired.

https://arismenu.com/fro-yo-malt/

Turkey Pastrami Melt

June 13, 2013 · by Ari ·

Helllloooo sandwich. Do you guys ever go to Schlotsky’s? When I was in high school, I would always drive over to my best friend’s house and pick up Schlotsky’s sandwiches for us. My staple? White bread, pastrami, swiss and thousand island. Kinda like a rueben, but with only the good parts.

I have missed that sandwich. These days, I’m much more of a hummus, veggies and goat cheese sandwich girl, but every once in a while I crave that salty pastrami, melty cheese, and sweet and creamy thousand island. It’s like sandwich heaven.

It’s one of those things that I just can’t seem to justify at a restaurant when I know I can make it 10x healthier myself. Not to mention, it takes about 15 minutes, including the time it took to make the dressing.

I definitely don’t have the patience for anything time consuming around lunch time. I just want the quickest and most delicious way to get a sandwich to my face, and this baby tastes like the real deal–just like that big, juicy sandwich I remember, but with a list of healthy, protein-packed ingredients that will keep you full until dinner time!

Turkey Pastrami Melt

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 sandwich

Serving Size: 1 sandwich

Turkey Pastrami Melt

Ingredients

2 slices whole grain bread (whole wheat, Ezekiel, brown rice, etc.)
2 tsp dijon mustard
1 tbsp fat free thousand island
3 oz sliced turkey pastrami (I used Boar's Head found at Fry's/Kroger)
1 slice reduced fat swiss cheese
1/2 roma tomato, sliced
small handful mixed greens

Instructions

Heat a medium grill pan (or regular sautee pan) over medium-low. Spray with nonstick spray.
While your grill pan heats, spread dijon mustard on one slice of bread. Spread your thousand island on the other. Top the dijon side with turkey pastrami, followed by tomato. Top the thousand island side with cheese.
Cook sandwich open faced until bread cheese begins to melt and bread is golden brown on the bottom. Add mixed greens on top of tomato and place your other slice of bread on top, cheese side down. Grill for an additional 1-2 minutes on each side. Serve immediately.

https://arismenu.com/turkey-pastrami-melt/

Fat Free Thousand Island Dressing

June 11, 2013 · by Ari ·

Does anyone actually eat thousand island on a salad? I mean, don’t get me wrong, I find it delicious, and I absolutely love it on sandwiches, burgers, and as a dipping sauce, but on a salad? I don’t think I’ve ever seen anyone eat it like that.

I told Hermano I made my own thousand island, and he told me I needed to recreate the big mac. I had totally forgotten that thing even exists, but I feel like now I have to tackle it. Especially since I’m apparently obsessed with burgers lately.

I used to get thousand island on my sandwiches all the time, but I kicked the habit to the curb when I started my weight loss journey. There aren’t a lot of options at the store if you want a healthier version, and most of them are filled with ingredients I don’t want to go anywhere near, so I figured I’d try my hand at my own version.

You guys…making your own salad dressing (or sandwich dressing, or dipping sauce) is SO EASY. Seriously. There is no reason to buy this stuff. It only requires a handful of ingredients, and about 5 minutes of your time.

Nonfat plain Greek yogurt is the secret to making it thick and creamy without any fat. From there, I just added a little bit of reduced sugar ketchup (available at most grocery stores), some sweet relish, honey for added sweetness, vinegar, and some seasonings. Aside from the relish, I had all of the ingredients in my house already! And with hardly any added time, I had a delicious sandwich with sweet and creamy thousand island in minutes *hint hint*.

Fat Free Thousand Island Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3/4 cup

Serving Size: 2 tbsp

Fat Free Thousand Island Dressing

Ingredients

1/2 cup nonfat plain Greek yogurt
2 tbsp reduced sugar ketchup
1 tbsp white vinegar
1-2 tsp honey (depending on desired sweetness)
2 tsp sweet pickle relish1 teaspoon white onion, finely minced
pinch onion powder
dash each salt and pepper

Instructions

Whisk all ingredients together in a medium bowl. Store refrigerated in an airtight container for 7-10 days. Serve completely chilled.

https://arismenu.com/fat-free-thousand-island-dressing/

Guacamole Chicken Salad

May 30, 2013 · by Ari ·

My name is Ari, and I have a chicken salad problem.

There, I admit it. I just…I get on these kicks, and I have to make something every way humanly possible until I decide I’m bored, then I move on to the next best thing. Right now, I enjoy about 3 meals. Burgers, hot dogs (just you wait…so many are coming), and chicken salad (duh). At least my tastes seem to be seasonal?

So I actually realized I’ve been holding out on you guys. I’ve never actually posted my guacamole recipe. That’s probably because, until now, I had absolutely no idea what it was. I always just messed with a few key ingredients until it tasted the way I wanted. That’s the best part about guacamole–mess it up? Oh, just add more of something else, and it’s sure to even out eventually.

So for the first time in my life, I measured out every single ingredient for my guacamole. Because I didn’t think using instructions like “Add salt until it’s salty enough” really counted as “quality content”. And I don’t mean to brag, but my guacamole is AWESOME! Spicy, fresh and creamy–it gets requested all.the.time.

So I made it, then I added a rotisserie chicken, some tomatoes, and after all the photography was done, I had the brilliant idea to add dried cranberries. Oh Em Gee. ADD THE DRIED CRANBERRIES!!! I’m sorry they’re not in the picture. Add them anyway. You’re welcome.

This is legit the best chicken salad I have EVER tasted. It lasted about 3 days, and Steve and I were fighting each other for it. It’s perfect for all you dairy-free folk, and anyone who loves guacamole, or chicken, or food in general.

Guacamole Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Guacamole Chicken Salad

Ingredients

2 large (or 3 small) avocados, peeled and pitted
1 lime, zest & juice
small handful fresh cilantro
3 cloves garlic, finely chopped
1/2 jalapeno, finely chopped (remove stems and heat for less heat)
1 tsp cumin
generous pinch each salt and pepper
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/3 cup dried cranberries (optional, but recommended)
10-12 oz cooked and shredded chicken (I used one rotisserie)

Instructions

In a large bowl, combine avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, salt and pepper. Use an immersion blender to blend all ingredients together until smooth and creamy, about 1 minute. Blend for less time if you like a thick and chunky consistency.
Stir in onion, tomatoes, cranberries and chicken. Serve immediately, or store in an airtight container with half a lime (this prevent browning) for up to 5 days.

https://arismenu.com/guacamole-chicken-salad/

Want more chicken salad options? I have lots (and none of them have mayo)!

Curried Chicken Salad

Buffalo Chicken Salad

Cranberry Apple Chicken Salad

Jalapeno Popper Chicken

May 27, 2013 · by Ari ·

I don’t know about you guys, but I am living in a haze of my post-long-weekend-fun. Did you guys do anything exciting for memorial day? I helped my brother move into his first apartment, celebrated my mom’s birthday, and had an awesome day at Lake Pleasant with Nicole. Oh, and then I spent actual Memorial Day creating recipes, meal planning, grocery shopping, and attempting productivity. Now? I just want to lay around and be lazy.

It’s always those lazy nights that I feel like throwing in the towel and hitting up Chipotle (honestly, does Chipotle EVER not sound good?) that I end up coming up with some of my favorite recipes. A quick survey of the fridge and pantry, throw a few things together in about 5 minutes, stick it in the oven and hope for the best.

I know you guys love recipes like that too. Who wants to cook healthy food if it means spending your entire life in the kitchen? Umm, I love cooking, and that sounds awful even to me! This chicken is breaded and crispy and filled with cheese and jalapeno creating the unmistakable flavor of a jalapeno popper (one of my favorite bar food appetizers) in a healthy, simple dinner. I fell in love with it at first bite, and you better believe it will become one of my I-don’t-feel-like-cooking staples.

Jalapeno Popper Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings

Serving Size: 1 x 6oz chicken breast

Jalapeno Popper Chicken

Crispy, breaded chicken breast stuffed with roasted jalapeno and cheese. It tastes like a jalapeno popper for dinner!

Ingredients

1 cup whole grain bread crumbs (brown rice, whole wheat, etc.)
dash cayenne pepper
generous pinch each salt and pepper
1 jalapeno, ribs and seeds removed
2 cloves garlic
1 tsp olive oil
2 x 6 oz chicken breasts, butterflied
1 oz goat cheese (or cream cheese)
2 egg whites, beaten

Instructions

Preheat oven to 375. Place a cooling rack inside of a cookie sheet and spray lightly with nonstick spray. Set aside.
Combine bread crumbs, cayenne, salt and pepper in a large shallow bowl. Set aside.
Place jalapeno and garlic on a small piece of tin foil. Lightly drizzle with olive oil. Broil until softened, about 10 minutes. Keep an eye on it to make sure the garlic doesn't burn. Roughly chop jalapeno, and finely chop garlic.
Divide cheese, jalapeno and garlic between the center of the two chicken breasts. Fold chicken back over on top of the fillings. Secure with a toothpick.
Place beaten egg whites in a large shallow bowl. Drench chicken in egg whites, then coat completely in bread crumb mixture and place on prepared baking sheet. Repeat with remaining chicken.
Bake until cooked throughout and juices run clear, about 30 minutes.

https://arismenu.com/jalapeno-popper-chicken/

10 Minute Taco Salad

April 24, 2013 · by Ari ·

You know that go-to outfit that you can always count on when you don’t know what to wear? The one that always looks cute, is super comfortable, and always makes you feel like a million bucks? This salad is like that. Except, I wouldn’t wear it. That would be such a waste of so much deliciousness.

It doesn’t require much explanation. What I can tell you is I have made this more often than any other meal. Ever. I never thought to photograph and post it because it seems so simple and straight forward, but it’s easy to forget that it is those easy and straight forward recipes that I didn’t have back in the day, and those exact recipes that helped me finally be able to lose weight and kick my Taco Bell habit for good.

You can add/subtract whatever you want really. You can use a store bought taco seasoning or make your own, and you can include whichever fresh veggies make your heart happy. I always use romain hearts as the base for crunch, and add cucumber and tomatoes. A lot of times I add chopped carrots, and tons of extra cilantro. Some avocado pieces never hurt, either. Really, there’s no wrong way to make this salad.

Okay, there is ONE wrong way–inside a greasy, deep-fried taco shell. I mean, what is even the point of that thing??? Oh, and also, don’t omit the cinnamon. I know it sounds crazy, but it will take the flavor of your taco salad to the next level. It will become your taco salad secret weapon. Like a ninja. Okay, I’m done.

10 Minute Taco Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 6 servings

10 Minute Taco Salad

Ridiculously easy, healthy and delicious taco salad. My go-to meal that I continue to make over and over again.

Ingredients

1/2 sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1/2 tbsp olive oil
20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
pinch cinnamon
1/2-3/4 cup water
16 oz can black beans, drained and rinsed
2 romain hearts, chopped
1 cup cherry tomatoes, halved
1 large or 2 persian cucumbers, sliced

Optional Toppings:

Reduced fat cheddar cheese
Nonfat plain Greek yogurt
Fresh cilantro
Sliced avocado
Salsa

Instructions

Heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
Meanwhile, heat beans in a small sauce pan over medium heat until fully warmed.
Place chopped romain in large serving bowls. Layer with cooked meat, beans and fresh veggies. Add any desired toppings.

https://arismenu.com/10-minute-taco-salad/

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