A delicious new way to enjoy chicken covered in a scrumptious glaze! Ready in under 60 minutes, this meal will fill you up and also still leave you time to enjoy the rest of the night.

Serves: 6 (approx. 1⁄6 chicken each) | Prep Time: 15 min. | Cooking Time: 50 min.

Ingredients:

• 1⁄3 cup Dijon mustard
• 3 Tbsp. honey
• 1⁄2 tsp. garlic powder
• 1⁄2 tsp. onion powder
• 1 (31⁄2-lb.) raw whole chicken
• 1⁄2 tsp. sea salt (or Himalayan salt)
• 1⁄2 tsp. ground black pepper

Directions:

1. Preheat oven to 425° F.
2. In a small mixing bowl whisk together mustard, honey, garlic powder, and onion powder. Set aside.
3. Place chicken breast-side-down on a cutting board, locate the backbone, and remove it by cutting along either side with kitchen shears.
4. Turn chicken breast-side-up and press down with your palms until chicken lays flat.
5. Season both sides of chicken with salt and pepper. Rub mustard mixture over entire chicken, including under the breasts, with clean or gloved hands, until chicken is evenly coated.
6. Place chicken skin-side-up on a roasting rack and cook for 15 minutes until skin is golden brown.
7. Lower oven to 325° F and roast an additional 35 minutes, or until the thickest part of the breast reaches an internal temperature of 165° F.
8. Allow chicken to rest 10 minutes before carving into 6 equal servings.
9. Serve immediately, or store refrigerated in an airtight container for up to 3 days.

A delicious treat to make and surprise the kids or a whole party of friends! Tasting just like a peanut butter cup, but served on a stick for quick and easy snacking!

Ingredients:

• 1 cup all-natural smooth peanut butter
• 1 Tbsp. cornstarch (preferably GMO-free)
• 3⁄4 cup coconut flour
• 2 Tbsp. pure maple syrup
• Hot water
• 8 oz. semisweet chocolate, 62% cocoa or higher, chopped
• 2 tsp. extra-virgin organic coconut oil, unrefined

Directions:

1. Line a large baking sheet with parchment paper. Set aside.
2. Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl; blend well with a spatula until mixture forms a uniform dough.
3. Using clean hands, shape dough into twenty-four 1-inch balls; place a toothpick in the center of each ball. Place on prepared baking sheet. Refrigerate for 20 minutes.
4. Fill small saucepan with 2 inches of water; bring to a boil over high heat. Reduce heat to low.
5. Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir for 2 to 3 minutes, or until just melted. Make sure water does not splash into the bowl.
6. Remove balls from refrigerator. Hold a ball by the toothpick and dip into chocolate, swirling to completely coat. Return to baking sheet. Repeat with each ball. (For any uncoated areas, coat carefully with a spoon dipped into chocolate.)
7. Refrigerate for at least 1 hour, or until chocolate has hardened.
8. Store in airtight container in the refrigerator.

Chicken, pesto and cheese?!? Sign me up!! This was exactly what my family needed to warm us up on our first chilly night in South Carolina. This quick, easy and clean recipe will have everyone, young and old, asking for more!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto, we used Trader Joes Trader Giottos Pesto Alla Genovese
• 1/2 cup grated mozzarella cheese

Directions:

1. Preheat oven to 375 and cut chicken breasts into 2 or 3 pieces.
2. Spray a baking pan with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.
3. Spread chicken over pesto, then spread 1/4 cup more basil pesto over the chicken.
4. Cover with aluminum foil and bake for 25 minutes.
5. Remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.
6. Place back into the oven without foil and cook 5 minutes more, just until cheese is melted.
7. After 5 minutes, switch to broil for 5 minutes more, to toast the cheese.

If you follow me anywhere on social media, you know how much I love my Parmesan Green Beans! They are super easy to make and are so good!

What you need:

• Aluminum foil
• Cooking spray
• Green beans (frozen tend to work the best, but raw work too)
• Parmesan cheese

Directions:

• Preheat grill to 500 degrees
• Spray aluminum foil with cooking spray
• Spread green beans
• Sprinkle parmesan cheese
• Grill for 20 mins, flipping occasionally and adding additional parmesan cheese as desired

Check out the video for yourself to see how easy they are! Enjoy!

Need a quick and easy breakfast for on the go or a midday snack on those days when you know you are working extra hard? I stumbled across the quick and easy life hack on TikTok and wondered why it had taken me so long!

INGREDIENTS:

• Two eggs
• Salt and pepper (for taste)
• 1/4 cup Mexican cheese
• Two pieces of turkey bacon
• One whole wheat tortilla

Special Equipment:

• Olive oil cooking spray
• Small Pan

DIRECTIONS:

1. Crack and mix two eggs in a small bowl
2. Add salt and pepper as desired
3. Heat pan on medium heat on stove top
4. Spray pan with cooking spray
5. Pour egg, salt and pepper mix in pan
6. Cook turkey bacon, set aside
7. Top cooked eggs with tortilla and flip in the pan
8. Sprinkle cheese on one side, bacon on other side and the fold
9. Cut in half and enjoy!

I love quick and easy meals! From cooking in a crock pot to baking or broiling something in the oven while I play with my kids after a long day of work. On of my favorite meals to is Spaghetti Squash when I can get them fresh and locally. Being able to recreate one of my favorite meals with a healthier spin on it even has the kids getting excited for it when they hear what we are having. We usually serve ours with pasta sauce with ground turkey.

Total Time: 40 min
Prep Time: 5 min
Cooking Time: 35 min
Yield: 2-4 servings

Ingredients:

• 1 spaghetti squash
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

***Mom Pro Tip*** Cook the spaghetti squash before dinner time comes so that you can easily serve it up when you are ready! I have cooked it and then stored it in my refrigerator for when it is time to eat and have even cooked it and left it in the oven while we run to sports practices.

Just another fun way to make clean eating fun in our house! These mini burger bowls were perfect for everyone in our house!

Yields: 12 Servings | Prep Time: 10 Minutes | Total Time: 40 Minutes

INGREDIENTS:

• 8 slices cooked bacon, crumbled
• 2 1/2 Cups shredded cheddar
• 2 Pounds lean ground beef
• Kosher salt
• Freshly ground black pepper
• Ranch dressing, for serving
• Chopped chives, for serving
• Bread and butter pickles, for serving

DIRECTIONS:

1. Preheat oven to 400°. In a medium bowl, toss the bacon with the cheddar cheese.
2. Coat a 12-cup muffin tin with cooking spray. Season beef with salt and pepper. Add a small handful of beef to each muffin tin, then press up the sides to create a cup. Divide the bacon-and-cheese mixture evenly among the cups. 
3. Roast until beef is cooked through and cheese is melted, about 15 minutes. Let cool slightly.
4. Using an offset spatula, release hamburger bowls from muffin tins. Drizzle with ranch dressing, sprinkle with chives, and serve with pickles.

Not all shrimp needs to be steamed or fried! We cooked these right on the grill in a foil pack and the flavor was perfect! Topped with a delicious mix of lime juice, cilantro and a few extras it was the perfect way to end the day! Next time you are grilling out, consider these for a fun new spin on a classic dinner idea.

INGREDIENTS:

• 1 1⁄2 tsp. olive oil
• 2 cloves garlic, crushed
• 3/4 tsp. ground cumin, divided use
• 1⁄2 tsp. ground chili powder
• 1 lb. raw medium shrimp, cleaned, deveined
• 1⁄4 cup nonfat plain Greek yogurt
• 1 tsp. lime peel, finely chopped
• 2 Tbsp. fresh lime juice
• 2 Tbsp. cilantro, chopped
• 8 corn tortillas (or 6-inch whole-wheat tortillas)
• 1 cup red and green cabbage, shredded
• 1 medium tomato, chopped
• 1 medium avocado, sliced
• Fresh cilantro sprigs (for garnish; optional)
• Fresh lime wedges (for garnish; optional) 

DIRECTIONS:

1. Combine oil, garlic, 1⁄2 tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining 1⁄4 tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.