Below are some of my favorite recipes. They are easy, healthy, quick to prep and taste delicious. 


Healthy Tangy Chicken Balsamic Salad


Let’s be honest- I don’t create wonderfully delicious salads on a daily basis. But when I find a new recipe that includes ingredients I’m fond of and willing to mix together into one light, crisp, fresh, delicious ensemble of love on a calorie budget – I share it with my friends. Because that’s what friends do.

I don’t have much else to say other than this salad was DELICIOUS and I stored in the fridge to eat for leftovers the next day. Note – I stored the chicken in a separate container and did not put dressing on the salad until I was ready to eat so the lettuce wouldn’t get soggy. Here’s the recipe and some shots of prep/ingredients:

  • 1 package of chicken tenders (boneless, skinless)
  • Olive Oil
  • Salt, pepper, lemon pepper seasoning
  • 1/2 cup chopped green apple
  • 1/2 cup seedless red grapes, cut in half
  • 1/3 cup sliced almonds
  • 2 green onions, sliced
  • 1 tablespoons chopped fresh basil (I used freeze-dried basil)
  • A drizzle of balsamic vinaigrette salad dressing (see below)
  • 8 cups shredded romaine lettuce

Cook the chicken tenders in olive oil on medium heat in a skillet with the lid shut. Add the salt, pepper and lemon pepper spices after turning the chicken once. Let simmer for about 10 minutes, flip 3-4 times. Once the chicken is not longer pink in the middle, pull out and set on a plate with a paper towel to soak up some of the excess olive oil. For the best texture, be careful not to overcook the chicken. I was able to pull apart the chicken tenders with a fork as if it were rotisserie chicken. While the chicken was cooking, I washed and chopped the lettuce and put in a large bowl. Then I sliced the apple, grapes, green onion and basil. Toss all chopped/sliced ingredients into the bowl and add the almonds. Let the chicken cool for about 5 minutes. Add chicken to the top and drizzle on the salad dressing-whichever dressing you desire and as much as you want. I chose balsamic vinaigrette, but the recipe called for a light honey mustard (pic of my dressing below – only 30 calories per serving). You can refrigerate the chicken for an hour and serve on top of the salad cold – either way works, whichever you prefer. I ate mine while the chicken was still warm and it was simply fantastic.


Garlic Turkey Spaghetti Squash

Wow it’s been a long time since I’ve posted a recipe! About dang time. I decided to try something new today and I must say – I feel like a new woman! I have always been a picky eater when it comes to vegetables and seafood. Now that I’m dating again, it’s always awkward when I’m on a first date and while looking at the menu, the question “Are you a picky?” comes up… I have to think of a different answer every time. And believe me.. it takes effort! Because I have been picky, not by choice, it’s just how I am. But I am here today to tell you I am trying new things and going down crazy vegetable roads I’ve never been down before. And it feels great! So here’s a step by step of what I made for dinner tonight, the delicious AND healthy Garlic Turkey Spaghetti Squash.


-1 Large Spaghetti Squash

-2 turkey burger patties


-Minced Garlic

-Olive Oil

-Spaghetti Sauce (I used Classico Spicy Tomato & Pesto)

-Salt, Pepper, Italian Seasonings


1. Preheat the oven to 375 degrees. Take that big ole squash and cut that baby in half the long way. This was a real b$*ch, I think I need new knives. Once you get it cut in half, scoop out all the seeds. The consistency and texture reminded me of a pumpkin. Lay both pieces face down on a metal cookie sheet (be sure to spray olive oil Pam first). Then add about 1/4 cup of water to the pan and cover the squash with foil. Throw it in the oven for 45 minutes.


2.I would suggest starting the sauce process about 20 minutes before the squash is done cooking. Put a large pan on low-medium heat. Throw in the olive oil, minced garlic, and parsley. Let it simmer for a few minutes.


3. After a good simmer gets a going, throw in the turkey meat. This is when I added the seasonings. Turn the heat to medium and add a little more olive oil so the meat doesn’t dry out.


4. Once the meat is close to done, add in the spaghetti sauce. I used about 2/3 of the can of sauce, but it’s up to you if you want more or less. Once the squash is done, all ingredients should be in the pan. Pull out that fat boy and simply take a fork to the inside of the squash. After gathering a large clump of “spaghetti”, scoop it into the pan. Let the pan simmer for about 5-10 more minutes once you get all of the squash into the pan.


5. Enjoy with a little mozzarella or parmesan cheese and a nice glass of cabernet! Only 30 calories per cup of squash. With the meat and sauce added, I can’t imagine it being more then 250-300 calories per serving at max. Super low calorie and guilt free way to enjoy spaghetti. Loved it! Will do it again. One disclaimer- I will say it took more time than I normally spend on cooking…I like to spend my days free of control and free of things that take time away from the more fun and selfish things in life. But today I felt like learning a new recipe in hopes that one day I will get to spoil that health-conscious, super ripped/fit special someone with this garlicy spaghetti squash recipe. #MaryGetsDomesticated2015


Lo-Carb Chicken Noodle Soup

This recipe is far from gourmet, but I am currently obsessed with my crock pot! Last night I diced the carrots, celery and cilantro. I also cut the bad parts off the chicken breast. And that was the hardest part of this whole recipe.. so here it is:

-2 chicken breasts

-1 Box of chicken stock

-1 Bag of carrots (peeled and diced)

-1/2 Stalk of celery (cut into small pieces)

-Fresh cilantro (I just pulled off a handful and cut into small pieces)

-Dreamfield Spaghetti* (a lo-carb pasta, for more info click here.)

-1 cup of water

-Seasoning of choice (I used sea salt, pepper, Tony’s, garlic salt and a weber’s grill chicken-flavored seasoning.)

I put all the ingredients listed above in the crockpot this morning and let it cook on HIGH for 4 hours. I came home for lunch and it was PERFECT!! I have to admit, I did mess up. I set the crockpot on low after I ate lunch and didn’t turn it off until 5 hours later. Now the noodles are way over-cooked. So make sure if you decide to cook it on high that you don’t leave it on too long. But, I still ate it for dinner as well. I love it! Can’t wait to enjoy it for lunch the rest of this week!




Chipotle Chicken Salad

A few weeks ago, I attempted to recreate my favorite salad in the world: a chicken salad from Chipotle. Thanks to Pinterest, I found a recipe that mimicked the “fast food” chain’s chicken and cooked up a pretty similar rendition.

I added romaine lettuce, cilantro-lime brown rice, black beans, pre-made pico de gallo from Market Street, white corn, fat free sour cream and topped it with salsa. It was absolutely scrumptious. AND I had leftovers for 3 more lunches! I will definitely make this again.

Link to full recipe.