Egg muffins

Back to basics meal prep breakfast edition.

GET A SILICONE MUFFIN BAKING PAN! It will change your life forever. I can now easily make egg muffins without paper cups sticking to the sides and they come out perfect every time.


This particular egg muffin blend is our favorite and because there’s more substance they make 16 instead of 12. You can do whatever you want though.

Effort level: Some. You have to cook the sausage before cooking the muffins. More cleaning.

Time: 50-80min (30 min prep, ~20-25 min per pan)

Amount: 12-16 muffins


You need this:

12 eggs

1 cup shredded cheddar cheese

1lb ground country sausage

1 bag frozen broccoli

1 onion

1 tsp butter


Do this:

1.) Preheat oven to 375F

2.) Dice the onion

3.) Melt the butter in a pan over med-high heat. Add onions and saute for about 5 min.

4.) Add the country sausage and cook until fully cooked through

5.) Thaw the broccoli in the microwave for 4 min.

6.) In a large mixing bowl add eggs and cheese. Beat with fork until smooth.

7.) To the bowl, add the sausage/onion mix and broccoli. Mix.

8.) Scoop the mixture into your muffin pan.

9.) Bake for 20-25min or until fully cooked through. If you press in the middle and it juices you need more time. It should be springy.

10.) Let cool and you have a great grab-n-go breakfast.






Antipasta salads for week

Let’s get back to basics with my first post back in a while. Meal prep.


Every week I make lunches for my husband and myself so we don’t eat out and can eat well. Lately we’ve been obsessed with antipasta salad. This is under 300 calories (not including grapes).

Effort level: Some. Meal prepping for a week isn’t fun to me but necessary.

Time: 20min

Amount: 8-10 salads (depends on how much you want to stretch it.

You need this:


2 heads of iceberg lettuce. You may not use all of it depending on size.

1/4lb sliced provolone

1/4lb salami

1/2lb capicollo hot or mild

Cherry tomatoes

Italian dressing


Do this:

1.) Chop the lettuce and add approximately 1 cup to each container.

2.) Chop up your meats and cheese and split evenly between containers.

3.) Add cherry tomatoes

Always keep your dressing separate and add right before eating. Otherwise you’ll have a horrible time.

These stay good for the week. I find iceberg lettuce keeps the best. Bag lettuce and spinach tend to go bad quicker.






Crockpot Peruvian Chicken with Green Sauce

Peruvian Chicken with Green sauce

This was easy and tasty. The recipe originally calls for it to be baked in an oven for over an hour. This would probably create an amazing crispy and juicy chicken…Ain’t nobody got time for that. This cooks just fine in a crockpot and its tender awesome. If you want crispy I’m sure it can go under the broiler for a few minutes too.

I got this from:

Time: 8 slow cooker hours and about 20 minutes for prep (night before). The green sauce takes about 5 minutes or less.

Effort Level: Medium-ish. If you do the crockpot it’s less effort. An immersion blender is nice to have for the sauce so you don’t have to get out the big blender.

Amount: Depends on how big your chicken is! 2-4 servings


For the marinade and chicken:

  • 1 whole chicken – no guts and stuff
  • 3 Tbsp olive oil
  • 1 Tbsp lime juice
  • 2 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/2 Tbsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 Tbsp ground paprika
  • 1 Tbsp ground cumin

For the green sauce: (I didn’t use cilantro. I upped the jalapeno count.)

  • 2 (or more) jalapenos, seeded or unseeded depending on your spice tolerance
  • 2 cloves of garlic
  • 3/4 cup fresh cilantro
  • 2 Tbsp olive oil
  • 1/3 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1/2 tsp kosher salt
  • 1 Tbsp lime juice


  1. Combine all of the marinade ingredients in a blender or use an immersion blender to create a smooth paste.
  2. Rub the paste all over the inside and outside of the chicken.
    1. Place in a crockpot on low for 8 hours (or high for 4-6)
    2. OR place in a 400F oven for 70 minutes or until the internal temperature of the meat reads 165F.
  4. To make the green sauce, combine all the ingredients in a blender or use an immersion blender to blend until smooth.
  5. Serve the green sauce over the chicken and ENJOY!






Jalapeno Cauliflower Casserole

jalapeno cauliflower casserole

I love this.So much so I’ve already made it again. Which means, not only did I find it very tasty but it’s easy to do!

I found this recipe here:

You will be seeing more from this site too! I highly recommend checking it out and searching the recipes.

*This meal can be made ahead of time and cooked later!

Time: ~45minutes

Effort level: Easy-medium. Multiple steps, and you need a blender so more effort is required on the cleaning side than anything.

Amount: 3-4 servings.



  • 1 head of cauliflower
  • 2 Tbsp heavy cream
  • 1 Tbsp butter
  • 1/4 cup sharp cheddar cheese, shredded
  • 2 or more jalapenos, seeded or not depending on spice tolerance.
  • 1/2 tsp garlic powder
  • Pepper to taste

Cream cheese layer:

  • 6oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1 can fire roasted diced tomatoes, drained


  • 4 slices of cooked bacon
  • 3/4 cup colby jack cheese, shredded
  • 1-2 jalapenos, sliced


Cook bacon now if not already cooked.

Preheat oven to 375F.

For puree:

  1. Clean and trim the cauliflower, breaking it into medium sized pieces and place into a large microwave safe bowl.
  2. Add heavy cream.
  3. Add butter.
  4. Microwave, uncovered, on high for 10 minutes.
  5. Stir to coat cauliflower and microwave for another 7-8 minutes.
  6. Remove from microwave and place into a blender along with cheese, jalapenos, garlic powder, and pepper to taste.
  7. Blend until smooth.

For cream cheese layer:

  1. Place the cream cheese into a microwave safe bowl and cook for 30 seconds to soften.
  2. Add the shredded cheese and tomatoes.
  3. Mix thoroughly.

Assemble Casserole:

  1. In an 8×8 casserole dish, spread out the cauliflower puree in an even layer.
  2. Spread the cream cheese mixture out on top in an even layer.
  3. Top with shredded colby jack cheese, bacon, and sliced jalapenos.
  4. Bake at 375F for ~20 minutes or until cheese is completely melted.
  5. Optional – Place under broiler for 3-4 minutes to crisp up.





Basil Moscow Mule

THIS POST IS FOR 21 AND OLDER ONLY. I DO NOT CONDONE UNDERAGE DRINKING. PLEASE DRINK RESPONSIBLY.                                                                                                           

basil moscow mule

This is my new favorite drink. I love love love it. 

Time: 2 minutes

Effort level: The lowest. Can you pour without spilling?

Amount: One drink

You need this:

  1. Fresh basil. FRESH
  2. Ice cubes
  3. Vodka
  4. Ginger beer
  5. Lime juice

Do this: 

  1. Add 5-6 basil leaves to the cup depending on size
  2. Fill cup 1/3 way with ice
  3. Add desired level of vodka
  4. Squirt in approximately 1tsp lime juice
  5. Fill to top with ginger beer.
  6. ENJOY!


Jalapeno Popper Chicken Casserole

Jalapeno popper chicken casserole

This was spicy, creamy, and wonderful. Everything I crave when I want comfort food. My mouth like it more than my stomach the next day but well worth it.

I got this off a reddit post from r/ketorecipes

Orginal link here:

Time: 1hr 20min

Effort Level: Low. You need to be able to chop and shred

Amount: 6-8 servings? I kind of pigged out on this so I’m not sure what it should be. If you like it as much as I did plan on 4 servings.

You need this:

  1. 3 chicken breasts
  2. 6 or more slices of bacon
  3. 4-5 jalapenos – sliced
  4. 12oz cream cheese
  5. 1/4 cup mayonnaise
  6. 4-6oz shredded cheddar
  7. 1/4 cup Frank’s Red Hot
  8. Salt and pepper to taste

Do this:

  1. Preheat oven to 400F
  2. Line a pan with aluminum foil and spray with non-stick spray
  3. Salt and pepper the chicken breasts and place on pan
  4. Cook for ~40mins or until chicken is 165F
  5. While chicken is cooking, chop the bacon and fry in a pan over medium heat.
  6. Once the bacon is almost done add all but one jalapeno to pan and cook until softened.
  7. To the pan add the cream cheese, mayo, and frank’s red hot. Mix together.
  8. Remove pan from heat.
  9. Remove chicken from oven and shred apart.
  10. Place shredded chicken in casserole dish (9x11ish)
  11. To the chicken add the jalapeno mixture and most of the cheddar cheese and mix thoroughly.
  12. Top with remaining cheddar cheese and raw jalapenos.
  13. Bake at 400F for 15 minutes.
  14. Optional – Broil for 3-5 minutes to crisp up.
  15. ENJOY!





Crispy Lemon and Thyme Chicken


Good weeknight meal. Quick and easy to make along with being delicious.

Whenever cooking chicken I prefer chicken thighs. Dark meat is harder to overcook. I always have a more tender and juicy piece of chicken than if I used breast meat.

This was a Pinterest find. Original link with step by step pictures here:

Effort: Low. Specially if you used boneless skinless thighs

Time: 30-40 minutes

Amount: 3-4 servings depending on how many thighs you use. 


You need this:

  • 6-8 thighs. Either boneless skinless (I recommend) or boned and then bone removed.
  • 1 Tbl freshly chopped thyme
  • 1 lemon – juiced (the original recipe calls for lemon zest but I didn’t use it. It’s already lemony enough)
  • 2 cloves garlic minced (I have a big container of pre-minced garlic in my freezer and estimate what 2 cloves would be.)
  • 2 Tbl olive oil
  • 2 Tbl butter
  • 1 tsp salt
  • 1/4 tsp pepper

Do this:

  1. Place the chicken thighs in a large bowl along with the thyme, lemon juice, garlic, oil, salt and pepper.
  2. Mix thoroughly.
  3. Melt the butter in a large skillet over medium-high heat.
  4. Place your thighs in the pan (One layer please. No overlap.)
  5. Cook for 7-8 minutes.
  6. Flip and cook for about 3 more minutes or until chicken is fully cooked.
  7. Serve with broccoli or any side you like.
  8. Enjoy!