Stylish, Stealthy & Healthy.

Tag Archives: easy


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Misjudged

So today is kind of a big day… but first… a recipe.

I love when you realize that something you always thought you hated, turns out to be so much better than you remembered it, or ever thought it would be.  Brussels sprouts, for example.  Who knew those little green leafy balls of vitamins would grace my plate no less than once a week in my adult life?

And omigosh, wine.  How good is wine?? Remember that first sip you took of something that wasn’t Arbor Mist or a raspberry Bartles & James, and you literally wanted to spit it right back out?  Now that wine is my favorite wine.  And the sweet stuff?  Blech.  I’m all set, thanks.

But seriously, back to food.  I remember always thinking cauliflower was like an insult to veggie trays.  Why even put it on there?  It tastes like nothing!  (These are all thoughts that ran through my head when faced with a veggie tray situation.  Along with um, where the hell is the hummus?)  But now… now cauliflower is my homey.  I throw it in everything from soups to mac and cheese and now… into a delicious casserole.  Forgive me cauliflower.  For I have misjudged you.

Ground Turkey and Cauliflower Gratin Casserole
(Inspired by Kalyn’s Kitchen)
You’ll Need:
1 lb lean ground turkey
1/4 tsp poultry seasoning
2 frozen bags of cauliflower flowerets (or 1 large head, cut small, stems removed)
4 oz 1/3 less fat cream cheese, softened
3/4 cup fat-free Chobani plain Greek yogurt (or light sour cream)
1/2 cup reduced-fat shredded cheddar cheese
2 T grated Parmesan cheese
2 T Frank’s RedHot hot sauce
1 tsp. dijon mustard
1/2 cup panko seasoned bread crumbs
Salt & pepper
Small bunch of green onions

Directions:  Preheat oven to 350.  In a large pot, bring enough water to cover the cauliflower to a boil,  and cook for 20 minutes, or until cauliflower is soft.  Drain and then mash with a potato masher until a medium consistency (still some pieces of cauliflower.)
While cauliflower is cooking, sautee ground turkey in pan, coated with cooking spray, until browned, and sprinkle on poultry seasoning.  Meanwhile, combine cream cheese, Greek yogurt and Parmesan cheese in a large bowl, then mix in hot sauce and mustard.  When the turkey is finished browning, drain excess liquid from the pan and mix the cooked turkey into the cheese mixture, along with 1/4 cup of chopped green onions.  Than mix in mashed cauliflower, and stir to combine.  Salt and pepper to taste.
Spoon the mixture into a coated baking dish.  Sprinkle the panko and the shredded cheese on top, and bake in the oven for 30-35 minutes, or until top is crispy and golden brown, and cheese has melted.  You can even broil it for a minute or two to get a really crispy top.

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Originally I thought this would be a great side dish, but we ended up eating it as the main course.  It’s really filling and definitely a perfect wintry comfort food.  And Brandon didn’t believe me when i told him it was mashed cauliflower.  (POW! Stealth points.)

So I admit it.  I misjudged you, cauliflower.  You are pretty great.  And no hard feelings, but you should know I will still go for the bell peppers and carrots every time when faced with a veggie tray situation.   You got that casserole game on lock, though.

So why is today so special, you might be asking… well, today my little blog is 1 year old.  I know I’ve mentioned this before, but I honestly cannot tell all of you how much your comments and friendships mean to me.  When I wrote my first post, I was terrified.  I didn’t think anyone besides my mom would ever read this.  (Hi Mom!)  Having this little space to put all my random thoughts, and the amazing people I’ve gotten to know and call friends, well it’s more than I hoped for when I stared at that “publish” button for the first time 365 days ago.  So thanks for reading, making me laugh and making me feel a little less crazy on a daily basis.  Love you all x’s infinity.


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Eggs-cellent.

Yesterday I mentioned my love for the rotisserie chicken (which I don’t think I’ll ever spell right on the first try), and how it’s a great in-a-pinch item to pick up when you want to save time.

My other favorite I-don’t-have-a-lot-of-time-or-resources-so-let’s-make-something-easy dinner?

Sweet sweet breakfast.  God I love eggs.  It’s a shame I’m  not really a morning person, because if I was, it would be straight omelet parties, every day.  Seriously.  If you can tell me one thing more delicious than a dippy egg, I’ll give you the stink eye.  Because you’d be wrong. There’s nothing more delicious than a dippy egg.

Oh just kidding.  Yes there is.  A dippy egg over a bed of home fries and Canadian Bacon.  I stand corrected.

Breakfast Skillet
Cook time: 35 minutes
Serves: 4
You’ll Need:
2 T canola oil
1/4 bag frozen home fries (shredded and diced potatoes will both work)
3 slices Canadian bacon, diced
1/2 cup diced green pepper and onion (I used frozen)
4 eggs
1/4 cup reduced-fat shredded cheddar cheese
Salt & pepper

Directions:  Preheat the oven to 400.  In a cast iron skillet (or regular skillet), heat oil over med-high heat.  Add home fries and cook for about a minute until starting to thaw, then cover and reduce to medium-low heat, and cook for about 15 minutes, stirring occasionally.  Once softened, increase heat back to med-high and stir in peppers, onions and bacon, cooking until hash browns start to crisp, about 5-8 minutes.  Be careful not to let it burn to the bottom of the skillet.  Sprinkle cheese over the mixture.  Then, with a large spoon, make 4 indents in the potato mixture for your eggs to rest in, and crack eggs right on top, into the “holes” you created.  Sprinkle with a pinch of salt and pepper, but not too much salt since the bacon is fairly salty.  Place the whole skillet in the over (if not using cast iron, cover your handle with foil and that should work) and bake for 15 minutes, so yolks are still runny.

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If you’re not into a dippy egg, well we can no longer be friends.  Jk, we cool.  Just bake it a few minutes longer.

Bonus points if you douse it in sriracha.

Oh and by the way, remember yesterday how I was all “waaah, Phase 3 is soooo hard, I’m gonna die!”  I should slap that girl.  For she had no idea of the world of pain she was in for on day 2.  Not only was I at the gym just shy of 2 hours, but I did sprints, people.  SPRINTS.  I swear by the Beard of Zuess that this is the hardest thing I’ve ever done.  Though I’m not gonna lie, it does make me kind of feel like a BAMF.

What’s your favorite way to make breakfast for dinner?


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Crockpot Chicken

I know I’ve done the mouth-watering, aromatic roast chicken on here before, but there’s a new chicken in town, friends. And this guy is easier than a Hilton sister. Ok a Hilton sister who’s name rhymes with shmaris.

Last time I posted a whole chicken recipe, there were a few comments from people who had never done one before, and that’s totally cool. I get it. Roasting a whole bird for the first time can be daunting. Reaching inside to grab all it’s giblets and jiblets… (Scary Move 2, anyone?) Totally a reasonable fear. But listen y’all. You gotta just get all Nike on this bitch and just do it.

Not only will you get enough chicken for more than one meal, but if you wanna get real Martha Stewarty up in here, you can save the little presents from inside the bird, along with the juice in the crockpot, the bones and some veggies and make your own chicken stock.

I had planned to do just that… but forgot. And then when I randomly discovered a chicken heart sealed tightly inside a ziplock bag residing in my fridge a few days later, I wondered for a second if Brandon was a witch… or is it a warlock? Either way, it freaked me out. Creepy black magic…

Speaking of magic, crockpot chickens are the thing dreams are made of. Ridiculously tender, bursting with flavor, and lucky for you, it falls off the bone and onto your plate.


How are you gonna not serve it with roasted Brussels sprouts?

Whole Crockpot Chicken
Cook Time: 5-7 hours, depending on size of bird (Internal temp should reach 165)
Serves: 4-8 (again, depending on size)
You’ll Need:
1 whole chicken (I used about a 4lb bird), innards removed
1 tsp. poultry seasoning
1/2 tsp. paprika
1 tsp. parsley
1/2 tsp salt
pinch ground black pepper
lemon, halved, placed inside cavity (optional)

Directions: Once innards are removed, rinse chicken under cool running water and pat dry. Season with salt and pepper, then place into your crockpot or slowcooker. Sprinkle seasonings on top, cover, and cook for 5-7 hours, or until internal temperature reaches 165. Once fully cooked, carefully remove form crockpot and set on a platter to rest for about 10 minutes, covering with foil to keep in heat until ready to serve.

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See how easy? Definitely one of my new favorite cook-while-I’m-at-work meals. So throw your inhibitions away and tackle this bird head on.

Bet you thought I was going to say “don’t be chicken”, didn’t you. What do I look like? I may have thought my husband was a witch for a second but give a girl some credit…

Seriously though, if i find any locks of hair or voo-doo dolls, I might send for help.

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