Once again I found an amazing-looking recipe on Pinterest and finally decided to make sloppy joes tonight. This is one of Todd’s favorite meals, and I loved the idea because I knew it was a great opportunity to get a boatload of vegetables in to our meal.

We served them with parmesan roasted squash and broccoli and it was a very easy, healthy, and super-delicious meal!

I am thinking this will be making its way in to our somewhat regular meal rotation.

Stephanie's sloppy joes

2013-05-21 21:02:41

Serves 10

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

259 calories

10 g

70 g

15 g

21 g

6 g

157 g

115 g

8 g

1 g

6 g

Nutrition Facts

Serving Size

157g

Servings

10

Amount Per Serving

Calories 259

Calories from Fat 132

% Daily Value *

Total Fat 15g

23%

Saturated Fat 6g

30%

Trans Fat 1g

Polyunsaturated Fat 0g

Monounsaturated Fat 6g

Cholesterol 70mg

23%

Sodium 115mg

5%

Total Carbohydrates 10g

3%

Dietary Fiber 1g

5%

Sugars 8g

Protein 21g

Vitamin A

12%

Vitamin C

88%

Calcium

4%

Iron

14%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 small yellow onion, diced

2 T minced garlic

2 T coconut oil

4 stalks organic celery, sliced thin

1 red bell pepper

1 yellow bell pepper

2 pounds organic, grass fed ground beef (90/10)

1 can organic tomato sauce

1 can organic diced tomatoes, drained

1/4 cup light brown sugar

1/4 cup tomato paste

2 T cider vinegar

1 T djion mustard

sea salt + cracked black pepper to taste

Instructions

Chop the onion and deseed and chop the bell peppers. Heat the coconut oil in a large, very deep skillet over medium heat. Add the garlic, diced onion, bell peppers, and celery and sauté, stirring occasionally, until softened, about 5 minutes.

Add the ground beef and cook until browned.

Add the tomato sauce, diced tomatoes, brown sugar, tomato paste, vinegar, mustard, salt and pepper. Bring to a low boil then simmer for 20 minutes. To serve, divide sloppy joe mixture evenly among over toasted bread, rolls, or rice - or just serve right on the plate alongside your favorite vegetables like we do. :-)

By Stephanie Schnick

beta

calories

259

fat

15g

protein

21g

carbs

10g

more

Only the Good Notes http://www.onlythegoodnotes.com/

When I was a child we went to another family’s house for dinner one night and they served lemon chicken. I have never forgotten that dinner I loved it so much! 

As an adult I tried to remember how it looked and tasted so I could recreate it, and this is what I’ve come up with. It’s super easy and absolutely delicious! Serve it with a vegetable or two and you have a light and very healthy and satisfying meal.

Lemon thyme chicken

2013-05-20 15:23:23

Serves 4

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

166 calories

4 g

73 g

4 g

27 g

1 g

130 g

103 g

1 g

0 g

3 g

Nutrition Facts

Serving Size

130g

Servings

4

Amount Per Serving

Calories 166

Calories from Fat 39

% Daily Value *

Total Fat 4g

7%

Saturated Fat 1g

5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 73mg

24%

Sodium 103mg

4%

Total Carbohydrates 4g

1%

Dietary Fiber 1g

5%

Sugars 1g

Protein 27g

Vitamin A

1%

Vitamin C

38%

Calcium

3%

Iron

7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

4 organic boneless, skinless chicken breasts

2 organic lemons

1 T extra virgin olive oil

1 T chopped fresh or dried thyme

sea salt and cracked black pepper to taste

Instructions

Preheat oven to 350 F.

Drizzle a baking dish with olive oil and place chicken breasts in a single layer. Cut one lemon in two and squeeze the juice over the chicken breasts.

Sprinkle with thyme and your salt and pepper.

Slice the remaining lemon and place on top of chicken breasts. Bake for 25-30 minutes; just until chicken is cooked through but still tender and juicy.

By Stephanie Schnick

beta

calories

166

fat

4g

protein

27g

carbs

4g

more

Only the Good Notes http://www.onlythegoodnotes.com/

going in to the oven…

dinner is served!

Food Babe put this graphic together and I think it’s brilliant and very helpful.

I found this recipe on Pinterest originally, and for once in my life I followed the recipe word-for-word.

I served it over rice with a dollop of organic sour cream on top, and while we definitely liked it, I felt it was a bit dry and overdone. I think the chicken cooked too long (about 7 hours) and I also felt that it needed more “sauce.”

So, below is how we’ll be making it going forward!

Slow-cooking cilantro lime chicken

2013-05-19 20:28:01

Serves 8

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Prep Time

15 min

Cook Time

6 hr

Total Time

6 hr 15 min

Prep Time

15 min

Cook Time

6 hr

Total Time

6 hr 15 min

249 calories

9 g

101 g

9 g

34 g

2 g

212 g

966 g

4 g

0 g

5 g

Nutrition Facts

Serving Size

212g

Servings

8

Amount Per Serving

Calories 249

Calories from Fat 77

% Daily Value *

Total Fat 9g

13%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 101mg

34%

Sodium 966mg

40%

Total Carbohydrates 9g

3%

Dietary Fiber 2g

10%

Sugars 4g

Protein 34g

Vitamin A

15%

Vitamin C

10%

Calcium

4%

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

24 oz organic salsa or pico de gallo

1.25 ounce dry taco seasoning mix

1 lime, juiced

3 tablespoons chopped fresh cilantro

2 pounds skinless, boneless chicken breast cut in thick strips or tenders

Instructions

Place the chicken, salsa, taco seasoning, lime juice, and cilantro into your slow cooker. Cover, set to low, and cook until the chicken is very tender; about 6 hours. Shred chicken with 2 forks to serve.

Notes

I served over rice and topped with a dollop of organic sour cream and it was delish!

By Stephanie Schnick

beta

calories

249

fat

9g

protein

34g

carbs

9g

more

Only the Good Notes http://www.onlythegoodnotes.com/

Todd’s parents are in town visiting us for a few days, and while they’re here we’re celebrating Mother’s Day (today) as well as their 50th wedding anniversary (tomorrow).

Today’s been a tough day for me…so many reminders that Addison is not here with us. She’d be about 15 months old by now. So hard to believe. So, it’s been really helpful that Todd’s parents came in town. Lots of fun time with them to distract me from the sadness.

Tonight Todd and I made a slightly modified version of Gwyneth Paltrow’s fajitas, roasted tomato + chipotle salsa, and guacamole (Todd has recently mastered the art of making the perfect guac!)

When we had the fajitas for the first time a couple of weeks ago they were really messy, so tonight we served the fajita mixture over rice instead of in tortillas.  It was not only much less messy, but really good!

Chicken fajitas over rice

2013-05-12 19:04:40

Serves 4

A delicious chicken and vegetable fajita mixture served over rice.

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

230 calories

6 g

73 g

10 g

28 g

2 g

164 g

138 g

2 g

0 g

8 g

Nutrition Facts

Serving Size

164g

Servings

4

Amount Per Serving

Calories 230

Calories from Fat 91

% Daily Value *

Total Fat 10g

16%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 73mg

24%

Sodium 138mg

6%

Total Carbohydrates 6g

2%

Dietary Fiber 2g

8%

Sugars 2g

Protein 28g

Vitamin A

15%

Vitamin C

45%

Calcium

3%

Iron

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

4 boneless, skinless chicken breasts, thinly sliced

Coarse sea salt to taste

Freshly ground black pepper to taste

1 tablespoon chili powder

1 teaspoon ground cumin

2 tablespoons extra virgin olive oil

1 green bell pepper, stem and seeds discarded, thinly sliced

1 large onion, peeled and thinly sliced

Your favorite rice, cooked

Instructions

In a large mixing bowl, thoroughly combine the chicken with large pinch of salt, the black pepper, the chili powder and the cumin. Set the chicken aside while you get your vegetables started.

Heat the olive oil over high heat in the largest nonstick skillet you’ve got. Add the peppers and onion, and cook, stirring now and then, until they’re beginning to soften, about 5 minutes. Add the seasoned chicken to the pan and cook on medium heat, stirring now and then, until the chicken and vegetables are cooked though and nicely browned, 15 minutes,

Meanwhile, cook the rice.

Serve topped with the chicken and vegetable mixture, and all the toppings (we served with salsa, guac, and organic sour cream) and let everyone mix and match.

By Stephanie Schnick

Adapted from Gwyneth Paltrow's It's All Good

beta

calories

230

fat

10g

protein

28g

carbs

6g

more

Adapted from Gwyneth Paltrow's It's All Good

Only the Good Notes http://www.onlythegoodnotes.com/

Fresh + easy guacamole

2013-05-12 19:12:03

Serves 6

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

116 calories

8 g

0 g

10 g

2 g

1 g

103 g

32 g

1 g

0 g

8 g

Nutrition Facts

Serving Size

103g

Servings

6

Amount Per Serving

Calories 116

Calories from Fat 83

% Daily Value *

Total Fat 10g

15%

Saturated Fat 1g

7%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 0mg

0%

Sodium 32mg

1%

Total Carbohydrates 8g

3%

Dietary Fiber 5g

20%

Sugars 1g

Protein 2g

Vitamin A

6%

Vitamin C

22%

Calcium

1%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

2 ripe avocados

2 tablespoons diced white onion

3 tablespoons roughly chopped cilantro

1 lime

1 vine tomato with seeds removed, diced

Coarse sea salt

Instructions

Cut each avocado in half, remove and discard the pits, and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork - you don’t want it to be completely smooth. Stir in the onion, tomato, and cilantro. Cut the lime in half and squeeze in the juice, cut side up so as to prevent any seeds from falling in. Season the guacamole to taste with salt, and serve!

By Stephanie Schnick

Adapted from Gwyneth Paltrow's It's All Good

beta

calories

116

fat

10g

protein

2g

carbs

8g

more

Adapted from Gwyneth Paltrow's It's All Good

Only the Good Notes http://www.onlythegoodnotes.com/

Gwyneth Paltrow's roasted tomato + chipotle salsa

2013-05-12 19:21:30

Serves 4

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

62 calories

7 g

0 g

4 g

1 g

1 g

156 g

47 g

4 g

0 g

3 g

Nutrition Facts

Serving Size

156g

Servings

4

Amount Per Serving

Calories 62

Calories from Fat 32

% Daily Value *

Total Fat 4g

6%

Saturated Fat 1g

3%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 3g

Cholesterol 0mg

0%

Sodium 47mg

2%

Total Carbohydrates 7g

2%

Dietary Fiber 2g

8%

Sugars 4g

Protein 1g

Vitamin A

22%

Vitamin C

38%

Calcium

2%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

4 vine ripe tomatoes, cores removed and roughly chopped

1 small yellow onion, roughly chopped

1 tablespoon extra virgin olive oil

1 chipotle pepper (or more or less, depending on your heat tolerance - a whole pepper makes this salsa quite hot!) from a can of chipotles packed in adobo sauce

3 tablespoons cilantro

2 tablespoons freshly squeezed lime juice

Coarse sea salt

Instructions

Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with tin foil and toss, directly on the sheet, the tomatoes and onion with the olive oil. Broil, stirring now and then, until the tomatoes have collapsed and the onions have softened a bit and everything is slightly charred, about 10 minutes. Place the tomatoes and onions in a food processor with the chipotle, cilantro and lime juice, and blitz until everything is puréed. Remove the salsa to a bowl and season to taste with salt.

By Gwyneth Paltrow

Adapted from It's All Good

beta

calories

62

fat

4g

protein

1g

carbs

7g

more

Adapted from It's All Good

Only the Good Notes http://www.onlythegoodnotes.com/