Favorite recipes

I'm so excited to share some of my favorite recipes with you all! Many of you ask for recipes from food I post on Instagram so this is an easier way to share then replying to each one of you. I hope you enjoy these recipes as much as our family does:)

Moist & Healthy Banana bread

2 eggs, ½ C melted coconut oil, ⅓ C honey, ¼ C greek yogurt, 1 tsp vanilla extract, 1 C mashed ripe bananas (about 2-3 medium bananas), 1¾ C whole wheat flour, ½ tsp ground cinnamon, 1 tsp baking soda, ½ tsp salt, ½ C dark chocolate chips (or chopped walnuts, raisins)

Directions: Pre-heat oven to 325F. Grease a 9x5 inch loaf pan and set aside. In a medium bowl, whisk the flour, cinnamon, baking soda and salt. In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes. Stir in the bananas, flour mixture and chocolate chips. Pour into pan, sprinkle with some more cinnamon. Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy! 

ENERGY Balls (I usually double the recipe because we eat them so quickly)

1 cup oats, 2/3 cup coconut flakes, 1/2 peanut butter (I usually do half peanut butter, half almond butter), 1/2 cup ground flaxseed, 1/2 cup dark chocolate chips...or raisins etc!, 1/3 cup honey, 1 TBS chia seeds, and I sometimes add a scoop of my favorite Isagenix whey protein powder for more protein.

Directions: First, stir honey and peanut butter and then add remaining ingredients and mix. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and enjoy! I keep mine in the freezer.

Dinner recipes...

Healthy Crunch Wrap Supreme

2 TBS olive oil, divided, 1 lb ground beef, 1 (1.25-ounce) package taco seasoning, 4 (12-inch) flour tortillas (we use whole wheat), 4 tostada shells, 1/2 C sour cream (Adam uses plain greek yogurt), 2 C shredded lettuce, 1 tomato, diced, 1 C shredded Mexican blend cheese

Directions: Heat 1 TBS olive oil in a large skillet over medium high heat. Cook ground beef, then stir in taco seasoning. Drain excess fat; set aside. One at a time place ground beef mixture in the center of each tortilla. Top with cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and a little more cheese (or whatever toppings you want). Repeat with remaining tortillas. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible. Heat remaining 1 TBS olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Poppy seed Chicken

3 C chopped cooked chicken, 1 (10 3/4-oz.) can cream of chicken soup, undiluted, 1 (16-oz.) container sour cream (I mix sour cream with plain greek yogurt to make it a little healthier), 3 tsp poppy seeds, one sleeve of ritz crackers, crushed, 1/4 cup butter, melted

Directions: Preheat oven to 350°. Mix first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish. Stir together cracker crumbs and melted butter and sprinkle over casserole. Bake for 35 to 40 minutes or until hot. I like to make sweet corn for a side and eat together. Enjoy!

Buffalo Chicken Enchiladas

9 tortillas (I use whole wheat), 3 4-ounce boneless skinless chicken breasts, cooked and shredded, 1 C red enchilada sauce, 1/3 cup buffalo wing sauce, 1 C 2% shredded cheese, 2 green onions chopped, 1/2 C fresh cilantro, coarsely chopped

Directions: Preheat oven to 375. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and whisk in 1/2 cup buffalo wing sauce. Add shredded chicken to a seperate bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Pour a drizzle of enchilada/buffalo sauce in the bottom of baking dish. Fill each tortilla with a heaping TBS of the chicken mixture. Roll up and place in baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

Southwest Chicken Bake

3-4 chicken breasts, cooked and diced, Salsa( I use hot picante), 1 C sour cream, 2 C shredded cheddar cheese, 2 C tortilla chips, crushed

Directions: Spray 9x13 pan with cooking spray. Mix chicken, salsa and sour cream in a bowl. Spread layer of chicken mix on bottom. Sprinkle with 1 C of crushed tortilla chips. Sprinkle with 1 C of shredded cheese. Repeat one more time. Bake at 425 degrees for 12-15 mins or until cheese is bubbly.

Crockpot recipes...

Crockpot Pulled Chicken

 2 1/2 - 3 lbs boneless skinless chicken breast, 3/4 C ketchup, 1 1/4 C of your favorite bbq sauce (I use Sweet Baby Ray's, Original), 1 TBS apple cider vinegar, 1 TBS Worcestershire sauce, 1 TBS soy sauce, 1 TBS light brown sugar, 1/2 C onion chopped, 2 large cloves of garlic, minced ( I sometimes don't even put garlic in and the chicken is still amazing), 1/4 - 1/2 tsp red pepper flakes 

Directions  Spray crock-pot with non-stick cooking spray. Place chicken in crock-pot. Mix the rest of the ingredients in a bowl, pour mixture over chicken. Cook on low for 7 to 8 hours. When ready, shred chicken. Discard any excess sauce you don't want. We usually enjoy on wraps or buns with shredded cheese and lettuce, so yummy! 

Crockpot Chicken tacos (love this one...super easy!)

3-4 boneless skinless chicken breasts, 1 C of salsa (we used hot picante because we like spicy foods), 1 TBS taco Seasoning 

Directions: In a crockpot, place chicken breasts (frozen) in the bottom. Sprinkle with the seasoning. Top with the salsa. Cook on low for 6 hours, or high for 3 hours. Shred the chicken and serve with your favorite taco toppings

Beer & Bean Chili (8 servings)

1 large onion, 1 lb lean ground beef, 1 lb jimmy dean ground sausage, 4 tsp olive oil, 2- 8ounce cans tomato sauce, 1-6 ounce tomato paste, 2-14 or 16 cans ounce diced tomatoes, 2- 14 or 16 ounce cans Bush's Chili beans, 1 package fresh diced mushrooms, 2 stalks celery diced, 1 small jar chunky salsa, 1-12 ounce V8 juice, 1-12 ounce beer, 3 tbsp chili powder, 3 tsp salt, 1 tsp black pepper, 2 bay leaves, 1 tsp cayenne pepper, red pepper flakes if you want more heat

Directions: Brown beef & sausage in 2 tsp olive oil in heavy 4 quart sauce pan. Sautee celery, onion, mushroom in 2 tsp olive oil. Pour in 1/2 beer (drink the rest). Simmer until onions & celery become soft. Drain grease from meat. Add all ingredients together in 4 quart pan. Simmer 1.5 hours. Add flakes and tabasco if desired. Serve with sour cream, shredded cheese, and crackers/chips. This recipes freezes super well! 

Amazing Queso (not the healthiest but it's super good)

1 and 1/2 lbs lean growing beef, 2 can original rotel, 32 oz velveeta, 2 tsp onion powder, 2 tsp garlic powder, 1 tsp cayenne pepper, 1/2 TBS cumin, 1 tsp paprika 

Directions: In large skillet, brown beef and sprinkle with salt/pepper. Drain fat then toss cooked beef in a large crockpot. Chunk up velveeta and add to the crockpot. Add cans of undrained Rotel and various spices. Mix well. Cook on high 3-4 hours stirring occsssonaly, enjoy with your favorite chips!

Peanut butter protein rice crispy treats

4 C Gluten Free Rice Krispies Cereal (or brown rice cereal, 1/2 C honey, 1/2 C peanut butter, 1/2 C protein powder (I use Isagenix Isapro whey protein), Dark chocolate chips (I just estimate how many)

Directions: Pour rice krispies, honey, peanut butter, protein powder, and salt into large bowl. Spray a spatula with non-stick spray, and stir until everything is well combined. Spoon batter into 15 by 10 baking dish, and spread batter evenly into pan. Melt chocolate with a little coconut oil in a microwave safe bowl for 30 second intervals, stirring in between, until chocolate is melted. Pour the melted chocolate over the batter and spread evenly. Place rice krispy treats in the freezer for about 30 minutes, until they firm up. Keep them in freezer or place them in fridge and enjoy!

Desert recipes...

Healthy Avocado Brownies

1 large avocado, 1/2 C unsweetened applesauce, 1/2 C maple syrup, 1 tsp vanilla extract, 3 large eggs, 1/2 C coconut flour (I've used whole wheat and it's worked just as well) , 1/2 C cocoa powder, 1/4 tsp sea salt, 1 tsp baking soda

Directions: Preheat oven to 350 degrees F. In a blender combine avocado, applesauce, maple syrup and vanilla. Add these ingredients to a large bowl and whisk in eggs. Add in (whole wheat) coconut flour, cocoa powder, sea salt and baking soda and stir until well-combined. Grease an 8 x 8 inch baking dish with coconut oil and add batter. Bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies). Allow to cool for 20 minutes before cutting into 16 brownies, enjoy!


I also wanted to quickly share a little bit about Lets Dish. My mom and I go once every few months and make meals (all ingredients included) that we can freeze. I love these meals and they are perfect for busy moms/families...we especially love them during the busy football season. It's so nice to have full meals that you can easily thaw out the day before and then follow easy instructions when you are ready to make it. It's hard to come up with meals every night of the week so these are perfect to add in!