Very Verde Chicken Enchiladas


  • 2 lbs boneless, skinless chicken breast
  • 12oz jar salsa verde
  • 1 can (15.50z) cannellini beans
  • 10oz verde enchilada sauce
  • 3/4 cup reduced fat Mexican cheese
  • 10 Tumaro wraps*

*I like Tumaro’s wraps because they are low calorie, super high in fiber, soft and tasty. To make these enchiladas super verde, I used a package of green garden veggie wraps. (And two 9 grain chia wraps. There are only 8 wraps in a package.)


  1. Add the chicken breasts and jar of salsa to a crockpot. (Did I mention this is involved a crockpot? I hope you have a ton of time.)
  2. Cook on low for 8 hours.
  3. Once the chicken is done, remove it from the crockpot and shred it.
  4. Place the remaining liquid in the crockpot and put in a saucepan. Simmer until reduced into a thick sauce.*
  5. In the bowl with the shredded chicken, add the reduced salsa, can of drained white beans, 1/4 cup of cheese, and 1/3 of the enchilada sauce. Mix until combined.
  6. You should probably turn on the oven around this time. 375F is the magic number.
  7. In a 9×13 pan, add 1/3 the enchilada sauce. Swirl to evenly cover the bottom of the pan.
  8. Evenly distribute the chicken mixture among the wraps.**
  9. Roll and nestle into the pan, seam side down.
  10. Cover the rolled and stuffed wraps with the remainder of the enchilada sauce.
  11. Sprinkle the rest of the cheese on top.
  12. Bake until cheese melts. (About 20 minutes.)

*I buy my chicken from a regular grocery store and the breasts are usually pumped with water and all of that water comes out in the crockpot. I’ve read on the internet that if you buy chicken from an actual butcher, you don’t have these problems. So, if you buy fancy chicken, you can probably skip this step.

**To do this, I placed ALL the wraps on the counter and added the chicken. It helped to make sure they were mostly even. I THOUGHT I took a picture, but alas, it’s nowhere to be found.

Calories: 480
Carbs: 42
Fat: 13
Protein: 57
Fiber: 17

Serves 5

Tuna and Salmon Kimchi Pasta

I really want to call this a noodle casserole, but it’s not really a casserole because it didn’t go in the oven. And I also didn’t actually use a noodle shaped pasta either. Buuuuut tuna noodle casserole is totally the vibe of this dish. Or maybe it reminds me more of Tuna Helper.

I was originally going to make this with just tuna, but I live on the east coast and snow storms happen, so you just wind up grabbing what you have. Sometimes, I’m not down to take a trek in the snow for canned tuna. The other bomb thing about the combo is I love tuna and salmon. When I get sushi, I’m always torn if I should get a spicy tuna roll or a spicy salmon roll. Now, I can have it all.


  • 1/2 pound of orecchiette
  • 2 cubes of frozen garlic or 2 garlic cloves smashed
  • 3T EVOO
  • 1t red pepper flakes
  • 3 cans of tuna (15oz total)
  • 4 pouches ready to eat salmon (10oz total)
  • 1 15oz can peas
  • 8 servings of kimchi, chopped* (240g)
  • 2T gochujang chili paste

*I believe you can buy it chopped. If your knife skills are a little weak, you can quickly cut it with meat scissors. Worked like a charm for me.


  1. Add pasta to a pot and cover with water. Sprinkle salt and cook until al dente.
  2. Drain pasta, saving a few tablespoons of pasta water.
  3. In a 12in skillet, heat EVOO over medium-high heat and add red chili flakes and garlic. Cook until fragrant.
  4. Lower heat to medium and add kimchi to skillet.
  5. Add tuna and salmon to skillet and mix until the fish is fully flaked/broken apart.
  6. Stir in peas.
  7. Add pasta and mix. By now, this kimchi is looking kind of pale. But there’s an ingredient to help get us a nice hue.
  8. Stir in gochujang chili paste. You may need to add the reserved pasta water to help blend in the chili paste.
  9. Once everything is uniformly coated, you’re done!

Calories: 448
Carbs: 49
Fat: 11
Protein: 34
Fiber: 6
Sugar: 10

Serves 5

Gnocchi, Chicken Sausage and Asparagus


  • 1 package of gnocchi
  • 1 package Trader Joe’s Smoked Andouille Chicken Sausage, sliced
  • 1.5T salted butter*
  • 2 cubes of frozen garlic or 2 garlic cloves smashed
  • 85g chopped onion
  • 1lb asparagus, cut – ends discarded
  • 130g kale
  • black pepper
  • red pepper flakes
  • seasoning mix**

*I was extra fancy and used European salted butter. Highly recommend it since the butter taste plays a big role in this recipe.

**I used McCormick’s salad supreme which contains cheese(!!!), salt, sesame seed, paprika, poppy seed, celery seed and garlic. Another seasoning mix with paprika also work well.


  1. Prepare gnocchi as directed on package.
  2. Drain and save a bit of the water.
  3. Melt butter in skillet.
  4. Once the butter is melted, add garlic and onions and cook until nice and fragrant.
  5. Next, add the asparagus and cook until it starts to soften.
  6. Now add kale a small handful of kale. As it wilts and creates more room in the pan, add more kale. If the kale isn’t wilting, add a bit of the saved gnocchi water.
  7. Add chicken sausage and cook until hot.
  8. Finally, stir in the gnocchi.
  9. Sprinkle a few shakes of black pepper, red pepper flakes and your seasoning mix. Taste and add more seasoning as necessary.

Calories: 454
Carbs: 55
Fat: 13
Protein: 28
Fiber: 6
Sugar: 6

*Serves 4

Roasted Cranberry Greek Yogurt Cake



  • 12 oz fresh cranberries*
  • 1/2T coconut oil
  • 3 large eggs
  • 1 cup non-fat plain Greek Yogurt**/li>
  • 1t vanilla extract
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1.5 cups all-purpose flour
  • 2t baking powder
  • 1/2t kosher salt

*Basically the entire bag. I used slightly fewer because I may have used a few as a garnish for a few cocktails I made earlier.
**I used Dannon Oikos Triple Zero yogurt. It has fiber and is much sweeter than regular fat-free greek yogurt. If you didn’t use this, I recommend using a full cup of sugar and tasting the batter to make sure it’s sweet enough. And you’re welcome for giving you a legitimate reason to eat cake batter.


  1. Heat oven to 400F.
  2. Melt the coconut oil. (About 45 seconds in the microwave)
  3. In a bowl, toss cranberries with melted coconut oil to coat.
  4. Place cranberries on a foil lined pan and roast for 15 minutes. You’ll know they’re ready when they soften (duh) and the most amazing smell comes out the oven when you open it.
  5. Mix the eggs, greek yogurt, vanilla extract and vegetable oil until blended.
  6. Add sugar and continue to blend.
  7. In another bowl, combine flour, baking powder and salt.
  8. Fold the dry ingredients into the wet. Mix until just blended.
  9. Stir in cranberries.
  10. At some point, your cranberries should be done. At this point, drop the oven temp to 375F.
  11. Spray your pan with oil, and add the batter.
  12. Bake at 375F for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. I used a pan that makes 4 mini loaves.


Calories: 373
Carbs: 49
Protein: 8
Fat: 16
Fiber: 4

*Serves 8, but I really like cake, so half a loaf works for me. Maybe for a regular person, it would be 16 servings and you can divide everything by 2.

Spicy Pork Burrito Bowls


  • 1.25 lb shredded pork tenderloin*
  • 8t taco seasoning
  • Trader Joe’s Cowboy Caviar
  • 15oz can of black beans
  • 8T Trader Joe’s Spicy Black Bean Dip
  • 1 cup reduced-fat shredded Mexican cheese
  • 4 pouches Calavo spicy guacamole
  • .5 cup basmati rice
  • Adobo sazon

*I made my pork tenderloin following a recipe for enchiladas on Super simple. 5lb pork tenderloin + 4oz beer + 3 hours on high in the crockpot +2chainz playing in the background + 1 hour to sit and think of what to do with all your leftover pork. Because you wind up with 4x the amount you need for this recipe. I used mine for bbq pulled pork sandwiches, these enchiladas and froze the rest. Shred.


  1. Prepare rice according to instructions. When you add the rice to the boiling water, sprinkle in some Adobo sazon. This is necessary for some next level rice.
  2. While the rice is cooking, combine taco seasoning and pork.
  3. In a skillet, combine seasoned pork, cowboy caviar, black beans and the black bean dip.
  4. Stir over medium heat until combined and heated through.
  5. For meal prep, divide rice into containers. Add 1/4 of the spicy pork mixture to each container.
  6. Sprinkle 1/4 cup of shredded cheese on top. It’ll melt beautifully when you reheat.
  7. Add guac right before serving. Enjoy green guac all week long!


Calories: 550
Carbs: 55
Protein: 49
Fat: 16
Fiber: 15

*Serves 4

Crock Pot Mongolian Beef


I spent too much time debating whether to call this “Crock Pot Mongolian Beef” or “Slow Cooker Mongolian Beef”. I finally decided that since I own an actual Crock Pot, I’d stick with that. If you’ve got, flaunt it. I should spend more time figuring out why my Instagram food photos look fine on my phone, but awful on my computer. I wind up using the originals for here. I might need to lay off the filters for awhile.

Anyways, on to the recipe! I’ve noticed the most hectic grocery store in my area frequently has lean cuts of beef for under $4/lb, so now I feel I can afford to eat red meat! This recipe is inspired by my friend Faith who made a Mongolian Beef Soup in college that was the most amazing thing in the world. Every few years I ask her about the recipe, but crazy enough, as time goes on, she does not gain recollection of the ingredients! I’m hoping if I bug her enough, she’ll be inspired to recreate it and write it all down this time.


  • 1 lb London broil
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 3 cloves of garlic
  • 1/2 tsp ginger*
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 pound frozen stir-fry vegetables**
  • 1 cup Basmati rice

*I used Trader Joe’s Ginger Stir-In Paste
** I used the Birds Eye Snap Pea Stir Fry with Sugar Snap Peas, Carrots, Onions, Mushrooms


  1. Slice the London broil into strips
  2. Put the steak, brown sugar, soy sauce, garlic, ginger, sesame oil and water into the Crock-Pot. Stir everything together and cook on low for 3 hours. (You could also cook on high for 90 min)
  3. After the Crock-Pot is done, add the frozen vegetables and cook on LOW for 30-45min.
  4. While the vegetables are in the Crock-Pot, make the rice. Just follow the directions on the bag. I like to toss in a sprinkle of Sazon Complete Mix Seasoning. I was looking on the Goya website and could not find a picture of my seasoning to find the exact name, so I got up and looked in the cabinet. To my horror, I have generic sazon which is why I couldn’t find a picture on the Goya website. And after I talked all that shit about having a Crock-Pot and not a slow cooker.

Plate and serve!

Calories: 439
Carbs: 57
Protein: 29
Fat: 9
Fiber: 3

*Serves 4

Skinny Chocolate Pumpkin Cheesecake Muffins



  • 1 box chocolate cake mix
  • 1 can (15oz) pumpkin puree


  • 8oz reduced-fat cream cheese
  • 12g Truvia Baking Blend
  • 1 egg
  • 1 tsp vanilla extract


    1. Pre-heat oven to 350F.
    2. Line muffin pan.
    3. Mix the cake mix with pumpkin. The batter will be super thick and sticky.
    4. Divide batter among 18 muffins. Since the batter is thick, it won’t pool and fill the muffin cups like you’d expect for cupcakes. This is fine, just do the best you can.
    5. In a bowl, combine all of the cheesecake ingredients. Mix on medium-high until the batter is smooth.
    6. Divide the cheesecake batter amongst the muffins. The cheesecake batter will fill in any weird gaps from when you put in the muffin batter.
    7. Take a knife and try to swirl the cheesecake with the muffin batter. It doesn’t marble nicely, but it’ll still look pretty once it’s baked.
    8. Bake 20-25 minutes. It’s done when you insert a toothpick in the muffin and it comes out clean.

And you’re done!


Calories: 135
Carbs: 22
Fat: 4
Protein: 2
Fiber: 2

*Serves 18