Thursday, July 16, 2015

Buffalo Chicken Meatloaves

Do you love buffalo chicken wings but hate all the fat? No, you love fat? Me too! But, that's not what this is about. I recently started Weight Watchers again and have been trying to find ways to incorporate my favorite flavors into healthier meals. I saw these mini buffalo meatloaves on an Instagram I follow and thought to myself this was the best idea ever! So, I made them the next day, adding and omitting a few things and voila! You can have 2 of these babies for only 4 points. Jackpot! You can also make this in a traditional loaf pan, I just like to make the individual ones so I can control the portions. 

  • 2/3 cup old fashioned oats
  • 1/2 cup fat free milk
  • 1 lb ground turkey or chicken breast 
  • 1 large carrot or 6 mini, chopped
  • 1 celery stalk, chopped
  • 1 small or 1/2 medium onion, chopped
  • 1/3 cup buffalo wing sauce (I used Franks) 
  • 2 large egg whites

Preheat oven to 350°. 

Combine oats and milk and let sit for 3 minutes or until oats are slightly soft. Add the meat, veggies, buffalo sauce and eggs. Mix gently to combine. 

Transfer mixture to a greased (with cooking spray) loaf or muffin pan. Smooth out the tops so they are flat. Bake for 40-45 minutes, until thoroughly cooked. 

Serve with extra buffalo sauce, light ranch or blue cheese dressing. 


Thursday, June 4, 2015

Protein Packed Chocolate Overnight Oats

So, I recently tried overnight oats, and they were amazing! I know I am late for the party but I just couldn't imagine this would actually be GOOD when I read about it. Amazingly, the oats get super soft and the best part is there's a million ways to make them! This is the perfect breakfast to stay on track because even if you're running late, it's ready and you won't grab a bagel or some fast food because you don't have time to make something healthy to eat. 

When I first made them last week I just added oats, almond milk, some nuts, cranberries and a little sugar free maple syrup. They came out really good, but I read somewhere someone used protein powder and I was like whaaaa? Great idea! My favorite protein powder is the EAS Lean 15 because it only has 100 calories per scoop and 15g of protein. I also keep ripe bananas in my freezer so they are ready to use when I want them. Just thaw for a few minutes on the counter and voila! 

The base is just 1/2 c oatmeal, 1/2 any type of milk you like, then add whatever you want. Let sit overnight and wake up to a nutritious, ready made breakfast!  

  • 1/2 cup old fashioned or steel cut oats
  • 1/2 cup almond milk (or any milk you like)
  • 1/2 scoop chocolate protein powder
  • 1 ripe banana smashed 
  • 1 tbs slivered almonds 


Combine oats, milk, protein powder, and banana. Stir until smooth. Cover and place in the fridge overnight. In the morning, add slivered almonds and enjoy!

Monday, April 27, 2015

Garlicky Kale Pasta Salad

Anyone who follows on me Facebook or Instagram knows Scott and I started a garden this year and it has EXPLODED! We have a ton of lettuce, kale and herbs. Our beans, peppers, tomatoes, squash and watermelon are almost ready and I can't wait for those! We planted waaaay too much lettuce and kale, next year we will only need half as much! So I am basically putting kale in everything. I made my all time favorite Kale and Quinoa Pilaf but that only took one bunch of about 5! I saw this kale pasta salad on the Pioneer Woman, and of course I can't follow a recipe to save my life, so I adjusted it to what I like. I added goat cheese instead of Parmesan and also added some balsamic. You can add whatever cheese you like, even can switch up the nut type. If balsamic isn't your thing, you can leave it out and it will still be delicious. 

1 lb bow tie pasta
1 bunch kale
1/4 cup extra virgin olive oil
6 cloves garlic, minced 
3 tbs pine nuts 
1/2 tsp salt
1 tsp pepper 
2 tbs balsamic vinegar 
4 oz goat cheese 


Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain pasta, rinse with cold water and pour into a large bowl. 

In a small skillet, toast pine nuts on low heat for about 8 minutes, stirring periodically, making sure they don't burn. Remove from heat and set aside. 

Heat olive oil and garlic on medium-low heat until so the garlic slowly infuses the oil. When the garlic starts to sizzle, stir it around so it does not burn. Once golden brown, add salt and pepper then remove from the heat. Allow to sit and cool for 5 minutes.

Pour the garlic/oil mixture and the balsamic over the cooked pasta and toss. 

In the same skillet, without cleaning, add kale and cook over medium heat until slightly wilted. 

Add kale and pine nuts to pasta and toss.

Crumble goat cheese over the top, lightly toss again and serve. 

Wednesday, April 15, 2015

Crispy Baked Potato Chips

Ahhh, I haven't posted in forever! I have thought about posting about a dozen times and been taking lots of pictures, I just haven't had the time to write up a full post. Things are getting busy for me in the Real Estate world (whoo hoo!) which hasn't left me much time, but, I need to getting better at time blocking for blogging. 

Anywho, I recently made these baked potato chips and they were awesome! We have been growing a ton of stuff in our garden (check it out!) 

and I wanted to use some of our herbs. I used rosemary and garlic on these but any fresh herbs would be great and I plan to try out different varieties. 

This recipe is enough for 2, for more chips, just use more potatoes :) 

  • 3 large baking potatoes, scrubbed 
  • 1 tbs olive oil
  • 2 large cloves of garlic, smashed and peeled 
  • salt
  • pepper
  • rosemary 

Heat oven to 350°. Slice potatoes thin, about 1/16 of an inch. 

Brush 2 baking sheets with 1/2 tbs olive oil each. Rub 1 clove of garlic over the surface of each of the baking sheets, pressing hard to release the juices. 

Place baking sheets in oven to heat for 5 minutes. Meanwhile mince the garlic gloves and chop the rosemary finely. Remove from oven and place potato slices, side by side on the baking sheets. Sprinkle with garlic, rosemary, salt and pepper.

 Return to the oven and bake 10 minutes, then rotate the baking sheets for even baking. Bake another 10 minutes, flip, and bake another 10, or until brown. Remove and cool on paper towels. Sprinkle with more salt if desired and serve. 

Friday, January 30, 2015

"Diet" Turkey Meatloaf

I first got this recipe from my friend Tianna when we were in college. She was training for a bikini fitness competition and would eat this frequently as part of her meal plans. I started doing it with her and got in really good shape! Although I won't be competing in a bikini competition like ever, I am trying to get back in shape (other than round) so I busted this oldie but goodie out! It's great to eat for a quick protein punch or as part of meal planning. It's way tastier then plain old chicken or turkey which is basically all you're allowed to eat on those sort of things, and just as good for you.  Of course it doesn't taste exactly like a home-style meatloaf, but you're definitely not going to feel deprived eating this.


  • Lean turkey - at least 93% lean
  • 1/2 packet meatloaf seasoning
  • 2 egg whites
  • 1/4 cup old fashioned oats
  • 1/2 can Rotel, drained
  • Ketchup


Spray a meatloaf pan with non-stick cooking spray. In a large bowl, mix all ingredients together until combined. Place mixture into greased meatloaf pan.

Bake at 375° for 30 minutes, remove from oven and top with ketchup to make a thin top layer. Bake an additional 15 minutes. 

Note: I noticed that every time with this recipe, you will get a bit of a layer on top when you first remove it from the oven, that is normal and does not affect the taste. The ketchup will cover it for aesthetic reasons. Also, I always pour the excess liquid from the bottom of the pan, if any, once I remove it from the oven for the final time. 

Wednesday, January 7, 2015

Split Pea Soup

I love re-purposing ingredients, it's kind of my thang. I don't like to waste anything and it's also a real money saver. Since starting my new career in Real Estate, money has been extra tight so I try and do this as often as I can. We made a ham for our Christmas party and had SO much leftover. We made breakfasts, sandwiches, etc. Then came the best part, the hambone! Now, you're not always going to have a ham bone just laying around (I don't think) but some butchers sell them or you could just wait until Christmas and Easter to make this recipe when you have one. I made the stock the night before and saved it in the fridge to make the soup the next day. You could do it all in the same day, but it's a little easier to split it up since you want to allow the stock ample time to simmer to get the most flavor out of the bone. This soup has so much flavor, it's really worth taking the time to make!

3 slices thick sliced bacon, diced
1 lb (1 bag) dried split peas
8 cups ham stock*
2 cups ham bone meat*
1 large onion,diced 
2 stalks celery, diced
​2 carrots, peeled and diced
2 cloves garlic, minced
2 medium golden potatoes, about 1 1/2 cups, cubed
1/4 tsp thyme 


*For the hamstock: 
Put ham bone in large dutch oven with one quartered onion, 2 bay leaves and a handful of whole peppercorns. Cover with water. Simmer on the stove for 2-4 hours, the better the longer. You can do this part ahead of time and save the broth in the fridge or freezer for when you are ready to make the soup. ​It should make about 10 cups. Remove the meat from the bone to use in the soup. 

For the soup:
Add bacon to large dutch oven or sauce pot, cook until crisp, remove from pan and set aside. 

In the same pan, without draining the bacon fat, add onion, celery, and carrot. Cook for 5-7 minutes until soft but not brown. Add garlic, split peas, potatoes and thyme. Cook for 
another 1-2 minutes. 

Add ham stock and simmer for an hour or until the peas are tender.

Scoop about 3/4 of the mixture into a blender and puree until smooth (you can also do this with an immersion blender if you have one, just be sure to leave some texture).

Add the pureed mixture back to the pan, add reserved ham from the hambone. 

Serve and garnish with the bacon and a little extra ham. 

Monday, December 29, 2014

Neiman Marcus Dip

I have made this dip several times over the last couple of months. Not only is it super easy to make, it makes a ton and is a huge crowd-pleaser. You can also make it a day in advance, so it's a great option when you are short on time. You can of course cook and chop your own bacon, but with so many flavors mixed in, you can't really tell the difference, so I just use the jarred stuff (real bacon, not bits!). This is supposedly called Neiman Marcus dip because it is so "rich," which it is. The original recipe calls for all mayo, but I found that to be too thick and gloopy, so I cut it with a little sour cream. Beware, if you have leftovers after your party, you will not be able to stop eating this stuff, it's addicting! 

  • 6 green onions, chopped 
  • 8 oz (1 bag) shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jar Hormel Real Bacon Bits 
  • 1 package (1/2 cup) slivered almonds, toasted
  • Salt and Pepper to taste 


To toast almonds: place almonds in small dry skillet over medium-low heat, stirring constantly, careful not to burn. Do not walk away, they will burn quickly. You will then have to start over because there is no saving burnt nuts! (ha) 

Mix the mayonnaise, sour cream, cheese, bacon bits, green onions and almonds. Season with salt and pepper and place in the fridge for at least 2 hours to let the flavors meld. As mentioned above, this will keep well in the fridge for a few days.

Serve with club crackers. 

© 2013-2014 Doughmestic Diva • All Rights Reserved