Sriracha Beef Lettuce Boats

Lettuce wraps don’t just have to be an appetizer you get at fancy Asian restaurants! This recipe is the perfect low-carb dinner that even picky eaters will enjoy and want seconds. And thirds! Totally guilt-free…

Spicy Sriracha sauce, beef, and potatoes come together to make an absolutely mouthwatering low-carb dinner. I love love Sriracha sauce. It packs the perfect punch of spice and can be added to just about any dish to instantly add flavor and heat. This instantly became a favorite in my house. I made this dish for my dad and grandparents, somewhat picky eaters, and they could not stop raving about these lettuce boats. This recipe will definitely be in my dinner rotation!

This recipe is super easy to make and can be whipped up in no time in the kitchen for a fast dinner option. It is also budget friendly. What more could you ask for in a dinner? You will love these lettuce boats because they are healthy, light but very filling, and are packed with flavor. 

Sriracha Beef Lettuce Boats
Serves 4
An easy low-carb dinner packed with color and flavor!
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  1. 1 lb ground beef
  2. 6-7 small potatoes, diced
  3. 2 tablespoons Sriracha
  4. 2 tablespoons soy sauce
  5. 1 tablespoon sesame oil
  6. 1 tablespoon fresh garlic
  7. zest and juice of 1 lime
  8. handful of fresh cilantro, washed
  9. 10 romaine lettuce boats, washed
  1. Heat oil in a large pan and add potatoes.
  2. Cover with lid and cook for 5 minutes, stirring occasionally.
  3. Add beef, salt and pepper to taste.
  4. Once beef is cooked through, add Sriracha, soy sauce, garlic, lime and sesame oil.
  5. Cook on medium heat until potatoes are soft.
  6. Lay out lettuce boats and add a generous filling of the beef and potato mixture.
  7. Top with fresh cilantro and more Sriracha sauce.
  8. Enjoy!

Stuffed Bell Peppers

Oh my goodness. I never knew how much I could loved stuffed bell peppers until these ones came into my life. You guys. I was really missing out on a deliciously healthy mouthwatering dinner. If you are missing out on the joys of stuffed bell peppers, you gotta hop aboard the healthy veggie train and make these to wow your family and friends.

I used red, yellow, and red peppers because they are so colorful and summery! This dinner was perfectly fresh and a delight to my whole family. Stuffed with couscous, more veggies, and topped with chicken and cheese, these peppers are sure to please carnivores and vegetarians alike (sans meat of course & stuffed with more couscous). These peppers were truly so fun to make because I felt like I could get as creative as I wanted. You can truly add anything to these peppers to make a delicious and healthy dinner. You can even stuff peppers with those leftovers you just don’t know what to do with! 

I love couscous, so I chose to be very generous and put a thick layer at the bottom. I also made chicken in the crockpot the morning of, so assembly was very easy and clean up was simply. Who doesn’t love an easy clean up?! 

Packed with tons of flavor, these versatile peppers MUST be on your menu for dinner this week! 

Stuffed Bell Peppers
Yields 6
This healthy dinner is so versatile and is sure to please the whole family.
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  1. 6 bell peppers
  2. 1/2 lb. chicken
  3. 1 tablespoon chili powder
  4. 1 tablespoon olive oil
  5. 1/2 c. green salsa
  6. 1 box pearl couscous
  7. 1 c. mushrooms
  8. handful of spinach
  9. salt and pepper
  10. mozzarella cheese
  1. Preheat oven to 375 degrees.
  1. In a crockpot, add chicken, chili powder, salt, pepper, olive oil, and green salsa.
  2. Cook on low heat for 6-8 hours.
  3. Shred chicken using a for.
  1. Add chopped mushrooms to a pan and sauté with 1 tablespoon olive oil.
  2. Mix in a handful of spinach.
  3. Next, stir in couscous and cook until couscous is golden.
  4. Add water according to box and cook until all water is absorbed. About 15 minutes.
Bell Peppers
  1. Add 1/2 cup water to the bottom of a casserole dish.
  2. Cut the tops of the peppers off and remove seeds.
  3. Place the peppers standing up in the casserole dish.
  4. Add a generous layer of couscous to the bottom of the peppers.
  5. Next, place shredded chicken to the top of the pepper.
  6. Top with desired amount of cheese, salt, and pepper.
  7. Bake for 45 minutes until cheese is golden.
  1. Substitute chicken with black beans or garbanzo beans to make this dish vegetarian!

The Best Classic Egg Rolls

Whenever I go to an Asian restaurant I have to get egg rolls. I absolutely love their crispy outside and their flavorful inside filled with tons of veggies and Asian flavors. I decided to bring one of my favorite appetizers home for dinner. And boy did I not regret it! This recipe is SO easy. I had dinner made in no time, and I had lots of left overs. 

These are the best homemade egg rolls filled with ginger seasoned ground beef and fried in olive oil to crispy golden perfection. I would argue these egg rolls are even better than takeout; they quickly became a family favorite! Serve with a side of jasmine rice and a yummy soy dipping sauce, and you’ve got yourself a better-than-takeout homemade meal that’s easy and oh so scrumptious! 

Making homemade egg rolls can seem a little bit intimidating. But my friends, let me tell you. This recipe is SO easy. Even a beginner can whip these up and seem like a gourmet chef. They are so crunchy on the outside and the filling is oh so yummy! I seasoned the ground beef with lots of ginger and garlic and sautéed the fresh vegetables in olive oil, so I would say this is a healthy homemade meal that everyone in the family will love! I promise you won’t want to order takeout egg rolls ever again! They are classic and simple but loaded with Asian flavor.  

Classic Homemade Egg Rolls
Yields 20
These crispy and delicious egg rolls are way better than takeout! A quick and easy meal your whole family with love.
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  1. 1 package egg roll wrappers
  2. 1 lb ground beef
  3. 1 tablespoon ground ginger
  4. 2 c. shredded cabbage
  5. 2 c. shredded carrots
  6. 1 c. chopped scallions
  7. water
  8. 1 tbsp. flour
  9. olive oil
  1. 1/4 c. soy sauce
  2. 1/4 c. rice vinegar
  3. 1 tablespoon honey
  4. pinch of chili flakes
  1. In a medium pan, cook ground beef until no pink remains.
  2. Season with ginger, salt, and pepper.
  3. Remove meat from heat and place in a separate bowl.
  4. Add cabbage, carrots, and scallions to the same pan and drizzle with olive oil.
  5. Cook veggies until soft.
  6. Return meat to the pan and mix everything together.
  7. Remove from heat.
  8. Mix water with flour to make a paste to whole the egg rolls together.
  9. Lay an egg roll wrapper on the counter.
  10. Place about 1/3 c mixture in the center of the wrapper.
  11. Fold 2 sides of the wrapper in toward each other, then fold the bottom towards the center and roll.
  12. Seal the egg roll with the water and flour mixture.
  13. Heat olive oil in a medium pan and add the egg rolls.
  14. Cook for about a minute on one side or until golden and flip the egg roll to cook the other side.
  15. Turn the egg roll occasionally until the whole thing is crispy and golden.
  1. Add all the ingredients together and mix until well combined.
  2. Use to dip your egg rolls in!

Whole 30 Barbecue Chicken Sweet Potatoes (crockpot)

This quick and easy crockpot recipe is perfect for those busy weekday nights! Throw some chicken and barbecue sauce in the crockpot in the morning, and bake the sweet potatoes in the oven when you get home from work. Voila! It’s that easy! You got yourself an easy peasy dinner that’s hearty and full of flavor, so even your pickiest of eaters will enjoy. The chicken marinates and cooks in the barbecue sauce in the crockpot on low for 6 hours, making the chicken oh so tender and oh so full of that delicious barbecue flavor. The sweetness of the sweet potato combined with the smokiness of the BBQ sauce is truly just amazing. This recipe can be enjoyed on those busy weekday nights, but trust me, you won’t only love this recipe for its convenience, easy clean up, and quick assembly. You will love the flavors found in this recipe and the “mmmmm’s” you get around the dinner table. 

Oh and did I mention this recipe is Whole 30 approved?! I LOVE the Whole 30 eating plan. It makes you feel great and the food is amazing. What’s not to love about that?! My husband and I did the Whole 30 a few months back, and this was one of our go-to recipes. The first time I made this recipe, my husband and I were sitting at the table eating and I remembered my husband doesn’t like BBQ sauce!! I immediately became concerned, asked him why he didn’t say anything, and insisted on making him something else to eat. To my relief, he was loving the meal. It quickly became a household favorite, and we continue to enjoy this meal even when we aren’t on the Whole 30. We currently aren’t on it, but we are wanting to do it again soon, so I will have MANY more recipes coming your way soon! 

Roll up your sleeves and get to eating this tasty (but kind of messy) Whole 30 approved crockpot barbecue chicken stuffed sweet potatoes! 

Whole 30 Barbecue Chicken Sweet Potatoes
Whole 30 approved and oh so delicious! The hearty crockpot meal is super fast and easy for a weeknight meal.
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  1. 1 lb. boneless chicken breast
  2. 4 sweet potatoes
  3. Olive Oil
  4. Salt and pepper
  5. Barbecue sauce (I recommend Top Sellers Pack)
  1. Place your chicken in your crockpot and add a pinch of salt and pepper. Generously pour barbecue sauce to cover your entire chicken (about 1 cup).
  2. Cook chicken on low for 6 hours.
Sweet Potatoes
  1. Preheat oven to 400 degrees.
  2. Bake sweet potatoes in the oven for 45 minutes or until soft.
  1. Shred chicken in the crockpot and stir so all is entirely covered in barbecue sauce.
  2. Allow sweet potatoes to cool for a while so you can open them up without burning your fingers!
  3. Place a generous amount of shredded chicken in the sweet potato and drizzle with extra barbecue sauce.
  1. I used a barbecue sauce I found at Trader Joe's, but it is NOT whole 30 approved. For whole 30 barbecue sauce I LOVE Tessemae's! You can find their top sellers here---> Top Sellers Pack

Easy Trader Joe’s Dinner

I LOVE TRADER JOE’S. You guys. I’m not kidding. I L-O-V-E Trader Joe’s. And then I love it some more. 

I love walking into beautiful fresh flowers and herbs. I love seeing the bright colors of fruits and vegetables. I love there variety of exotic pastas and olive oils that I’ve never seen. And I absolutely love the delicious samples of sweet treats and coffee that they offer in the back of the store. I mean really, walking around drinking coffee and eating an almond danish, could my grocery shopping experience get any better? I don’t think so my friend. I do not think so.

Grocery shopping is a highlight of my week. I know, a lot of you might be thinking I’m crazy. Most people don’t like grocery shopping, especially if they have kids. However, I am an exception. I can spend hours walking around Trader Joe’s looking at the variety of cheeses, baked goods, and vegetables. I enjoy when my husband goes grocery shopping with me, but I have to be honest, sometimes I prefer to go alone so I can aimlessly walk the store with no worry in the world. 

I’m usually pretty good about meal planning and knowing exactly what I need to buy at the store. But sometimes, I like to go to Trader Joe’s, no plan in mind, and walk around until ingredients pop off the shelves. This meal was inspired by one of the aforementioned shopping trips. 

My friends, this meal is so easy. Dinner was ready in no time. And let me tell you. It was delicious. The Lemon Pepper Pappardelle Pasta is absolutely perfect. There is a hint of lemon that makes this dish irresistible and so fresh. All I did was toss this pasta with fresh thyme and olive oil. The Les Petites Carrots are just adorable. I saw them in the store and immediately placed them in my cart, knowing something delicious would come from them. Again, all I did was toss the carrots in olive oil, thyme, and salt.

Voila! Easiest Trader Joe’s dinner ever and oh so delicious.   

Trader Joe's Dinner
Serves 4
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
  1. 1 package TJ's Lemon Pepper Pappardelle Pasta
  2. 1 package TJ's Les Petites Carrots of Many Colors
  3. 4 tablespoons extra virgin olive oil
  4. 2 tablespoons fresh thyme
  5. salt and pepper
  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix 2 tablespoons olive oil and 1 tablespoon thyme together.
  3. Add carrots and salt and pepper to taste.
  4. Spread evenly on baking sheet.
  5. Bake for 20 minutes until carrots are soft.
  1. Bring water to a bowl in medium pot. Add a pinch of salt.
  2. Add pasta and cook for 7-8 minutes (al dente).
  3. Drain pasta and return to pan.
  4. Add 1 tablespoon thyme, 2 tablespoons olive oil and salt and pepper.
  5. Stir to combine and enjoy along side the Les Petites Carrots.


Orzo Pasta with Goat Cheese

Orzo is one of my favorite little pastas. This dish is simple, fresh, and oh so delicious. I love that it is a light meal that is packed with Mediterranean flavors. I whipped this dish up on a lazy, cozy, and rainy Sunday afternoon. My husband and I savored it with whole wheat bread dipped in olive oil. Pasta and bread-my kind of meal! 

I love goat cheese. It’s one of my favorite cheeses. If goat cheese is on it, in it, sprinkled on top, stuffed inside, I don’t care I’m gettin’ it and I’m eatin’ it. Okay, so this pasta dish is already a winner in my book because of the goat cheese. 

But wait there’s more! Capers, artichoke hearts, shallots, oh my! This dish has a Mediterranean flair that I simple cannot resist.

And oh my goodness fresh thyme!  This dish is loaded with fresh thyme that perfectly compliments the Mediterranean flavors found in this pasta. I am obsessed with fresh herbs. They are so delicious, they spruce up any dish, and they are also beautiful to look at! It is my dream to have an herb garden. I was watching Fixer Upper (my favorite show EVER!), and Joanna designed the most beautiful and elegant herb garden that she hung in her client’s kitchen. (check it out–>

I gotta get my husband to build me one of those. (;  

Care to join me for some pasta and possibly and episode of Fixer Upper? Alright, let’s dig in!

Orzo Pasta with Goat Cheese
Serves 4
A fresh and simple orzo pasta meal perfect as a side dish or main entree!
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  1. 1 c. dry orzo (Garofalo Orzo Pasta, 16-Ounce (Pack of 4))
  2. 1/2 shallot diced
  3. 1 tablespoon minced garlic
  4. 1/2 c. artichoke hearts
  5. 1/3 c. capers
  6. salt and pepper
  7. goat cheese
  8. fresh thyme
  9. extra virgin olive oil
  1. Bring 4 cups water to a boil.
  2. Add orzo and cook 8-9 minutes until al dente.
  3. Meanwhile, dice shallot on cook with 1 teaspoon olive oil until soft. Add garlic and cook for 1 minute.
  4. Strain orzo (don't add cold water).
  5. Return orzo to a pan and drizzle with olive oil.
  6. Add shallot and garlic to the orzo and stir.
  7. Add artichoke hearts and capers with some juice and stir to combine.
  8. Sprinkle with salt, pepper, and lots of thyme.
  9. Divide the orzo into dishes and top with desired amount of goat cheese.
  1. Serve with fresh bread and olive oil for dipping to make an amazing healthy meal for lunch or dinner!



Puff Pastry Wrapped Salmon

Oh my goodness you guys. I am SO excited about this recipe. So I had some leftover puff pastry and let me tell you my friends- I LOVE puff pastry. You really just can’t go wrong. I knew whatever I topped, layered, or stuffed with this puff pastry it was gonna be delicious.  And boy oh boy was that an understatement!! Inside this flaky, crispy, golden puff pastry is one of my favorite foods, salmon. I love salmon! Not only does it have amazing health benefits, but it is so delicious with a fresh lemon squeezed on top. It’s also such an easy and refreshing dinner that I frequently make at home. Sometimes I make a side of orzo pasta or crispy golden potatoes. 

However, last night I decided to get real creative with the salmon. Me the artist and the salmon my blank canvas. I decided to mix things up. Go a little crazy in the kitchen. Since I started my blog, I have been feeling extra confident in the kitchen. Like I am on top of the world! My moments in the kitchen have been extra special and rewarding. I love knowing that my recipes are being seen and cherished by many. I wish I could make my recipes for all my friends and family and you every day, but since that isn’t possible, having a blog and sharing my creations is the next best thing! 

Okay so back to this salmon. Hidden beneath that crispy layer of puff pastry is fresh salmon topped with sage, rosemary, and thyme. I also squeezed fresh lemon juice on top to add a little zest and keep the salmon moist. To top it all off I added a handful of parmesan cheese. Cooking this up made the whole house smell irresistible! 

Puff Pastry Wrapped Salmon
Yields 2
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  1. 1 sheet puff pastry thawed
  2. 2 pieces of salmon
  3. 1 c. parmesan cheese
  4. juice of a lemon
  5. handful of rosemary, thyme, sage
  6. salt and pepper
  7. extra virgin olive oil
  1. Preheat the oven to 375 degrees.
  2. Lay out puff pastry on a lightly greased baking sheet.
  3. Cut down the middle.
  4. Place salmon in the center of the puff pastry.
  5. Top with salt, pepper, herbs.
  6. Squeeze desired amount of lemon juice on top.
  7. Fold over puff pastry.
  8. Drizzle with olive oil.
  9. Bake for 30 minutes or until the top is golden.

Loaded Sweet Potato Nachos

Ooey gooey mozzarella cheese, fresh avocado, red onion, chives, and golden chicken sit atop a bed of crispy sweet potato fries. Drizzle salsa on top and voila! This quick and easy dinner is sure to be a hit for the whole family! And the best part…easy clean up!! This meal requires one baking sheet. Who doesn’t love an easy peasy clean up after dinner?

Nachos are the best. They are truly a classic American favorite. But let’s face it. Our bodies can’t always afford to eat those delicious crispy tortillas chips smothered with a not-so-healthy cheese sauce. But we can’t just say goodbye to nachos forever can we?! Certainly not. That’s why I created this easy and healthier version of nachos for you and your family.  As an added bonus, I feel like this version of nachos is more filling than regular nachos so you can eat less and still be full. Whether you’re cooking up your own fries from a  sweet potato or cheating like I occasionally do and picking up a bag of frozen sweet potato fries they’re full of tons more nutrients than fried corn tortilla chips. Topped with black beans, onions, avocado, and chives-these nachos are truly satisfying and a perfect dinner option! 

My favorite part of this meal…the cheese of course! While in the oven, some of the cheese turns golden on top and other pieces fall onto the baking sheet and turn into a delicious crispy mozzarella goodness! 

Okay..I’m already hungry for more! We better get cooking in the kitchen. Grab your apron and let’s get started!

Loaded Sweet Potato Nachos
Serves 4
A healthier version of nachos the whole family will love!
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Total Time
30 min
Total Time
30 min
  1. 1 bag frozen sweet potato fries
  2. 1 chicken breast
  3. 1 can black beans
  4. 1/4 red onion
  5. 1/2 cup mozzarella cheese
  6. 1/2 avocado
  7. handful of chives
  8. salsa
  9. salt and pepper
  1. Preheat the oven to 425 degrees.
  2. Drizzle olive oil on a baking sheet and evenly spread out the fries.
  3. Bake for 20 minutes.
  4. While baking, chop chicken into little cubes and cook in a pan until golden. Sprinkle with salt and pepper.
  5. Chop onion, chives, and avocado.
  6. When fries are done, move them all to the center of the baking sheet.
  7. Top with black beans, onions, chicken, and cheese.
  8. Bake for 10 more minutes until fries are crispy and cheese is melty and golden on top.
  9. Let cool for 5 minutes. Top with a handful of chives and avocado.
  10. Drizzle salsa on top and enjoy!
  1. You can substitute any of these ingredients and make these nachos truly your own! Try adding green chilis, bell pepper, or cheddar cheese for a different take on these healthier nachos.