How is it already February? I don’t think I’ve even been able to process the fact that we’ve past the holiday season and Valentine’s Day is next weekend. Holy heck!
Since my schedule has been so busy lately, I’ve been going after really quick lunches so I can focus on cleaning, walking Nella, getting in a quick workout, or running an errand over my lunch hour. Today I’m sharing three of the three quick lunches I’ve been eating like crazy lately. I try to get in a good portion of protein for my lunches so I’m full through the afternoon and can avoid cravings.
Lunches from Left to Right:
Scrambled Eggs & Turkey: Brown up about 1/2 cup of ground turkey with 21 Season Salute from Trader Joes. When the turkey is almost fully cooked, add in two stirred up eggs – scramble in the pan all together. Place in a bowl and top with salsa.
Ground Chicken Salad: Brown up about 1/2 cup of ground chicken in a pan with 21 Season Salute from Trader Joes. Place over butter lettuce, 1/8 cup shredded Mexican Cheese, & 1 spoonful of Plain Greek Yogurt.
Pasta & Green Beans: Pictured is the Birds Eye Veggie Made Mac & Cheese (but all of these pastas are super delicious) with crushed red pepper. Side of 1 can Green Beans with a slice of Pepper Jack Laughing Cow Cheese.
These are my current go-to lunches that only take about ten minutes to whip up because I’m always about being super productive through my day and maximizing my time. If you have quick lunches that you love, I’d be happy to hear & try them out.
If you enjoy food ideas, you can find more from me daily on Instagram at @ashraeeining where I share a lot of different meals, snacks, and drink ideas on stories! Let’s be best friends on social 🙂
I’ve just started to explore the instapot craze since my partner owns one and let me tell you guys, I am hooked! I totally understand what everyone is raving about now. It is so simple & easy to make quick yet delicious meals.
I’m a huge fan of home cooking and dabbling with new recipes but can be turned off by the time it takes to make a well thought out meal so the instapot definitely solves that pain point. We threw whipped up some juicy chicken for tacos the other night & I thought I would share. We choose this recipe since all the ingredients are basic that you would more than likely already have on hand (win!).
2 Chicken breast
1 cup chicken broth
1 cup salsa
1/2 small Yellow Onion
Plain Greek Yogurt/Sour Cream
Combine all ingredients (minus toppings) in instapot, close lid, and cook for 15 minutes.
Release steam, remove chicken from pot, shred, and return shredded chicken back to pot with the sauce. Can let it sit in the sauce for a bit to absorb or immediately serve.
Build tacos or salad bowl and enjoy!
So simple, am I right! That’s why we’re all such a fan of tacos 🙂
I took a bit of time to step away for some self-growth work through reading, education, and movement and girl, do I feel good now. It also might be these amazing chicken enchiladas recipe I enjoyed over the weekend. Let’s make this one simple so you can get right into the beef (or chicken) of this post.
8 Flour Tortillas
4 cups cooked + shredded Chicken
2 cups shredded Monterey Jack Cheese
1 (10-ounce) can red Enchilada Sauce
2 tbsp Taco Seasoning
1 tbsp Onion Powder
2 tsp Cumin
1/8 tsp Garlic Powder
3 tbsp Butter
3 tbsp Flour
1 cup Plain Greek Yogurt
1 large Yellow Onion, diced +sauteed
1 (7.5 ounce) can diced Green Chilies
Preheat oven to 350 degrees
Grease a 9×13 baking pan. Mix chicken, sauteed onion, seasoning, cumin, onion powder, garlic powder, and 1 cup cheese. Add enchilada sauce.
Spoon mixture into tortillas, dividing evenly throughout the 8. Roll up tortillas and place in pan seam side down.
In a sauce pan, melt butter, stir in flour, and cook for one minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly; stirring constantly with a whisk. Stir in greek yogurt, 1 cup cheese, and chilies. Do not bring to boil; you do not want the yogurt to curdle. Pour over enchiladas and top with remaining cheese.
Bake for 24 minutes and broil for final 3 minutes or until cheese on top begins to brown.
You might be thinking… this doesn’t sound very healthy? And it isn’t, but it’s delicious and sometimes that’s all that matters!
How many times have I shared this dish on my Instagram? Way too many, that’s for sure. So it’s about time I give more details on how to make it since I’m so obsessed. It started with a Hello Fresh meal which I have a tendency to start up when I’m going through a slump with new cooking ideas. This recipe just stuck, clearly.
The Mediterranean Chicken Couscous dish is very filling with refreshing, nuritioning ingredients. It’s a meal I have about once a week if I know I have a big day the next day and will need to feel energized. It also makes good left-overs if you eat within the following 2-3 days.
1 Chicken breast
2 tsp Balsamic Vinegar
1 tsp Zatar Seasoning
2/3 cup Coucous
3/4 cup Cherry Tomatoes
2 cloves Garlic
1 tsp Dill
1 tbsp Plain Greek Yogurt
1 tsp Lemon Juice
Preheat over to 350 degrees
Line a pan with a piece of foil, slice tomatoes in half, place in pan topped with olive oil, garlic, and half the dill. Cook in the oven for ~15 minutes.
While roasting tomatoes, boil chicken in a medium pot on high on top of the stove.
In another medium pot, heat a drizzle of olive oil on high. Once hot, pour in coucous and let cook until browned. Boil with 1 1/2 cups of water until couscous is thoroughly cooked.
Once chicken is thoroughly cooked through, take out of the pot and shredded. Pour out water and rinse pan. Place shredded chicken back in the pot cook on medium for 4-5 more minutes with balsamic vinegar and zatar seasoning.
In a small bowl, combine greek yogurt, 1 tsp water, remaining dill, and lemon juice. Stir until consitency is creamy.
Place cooked couscous, chicken, and tomatoes in bowl and top with feta cheese and yogurt creama.
I’m a sucker for quick + simple recipes that call for items I already have around my place. So when I came across 2 ingredient Blueberry Cinnamon Rolls on Instagram last week, I knew I needed to try it out. Disclaimer: this recipe always had more than 2 ingredient – they aren’t tricking anyone.
I attempt the baking exactly as the recipe directed yesterday and than did my small tweaks today to test making it more to my own preferences. The original recipe calls for you to roll out the dough, add the blueberries and cinnamon, and then roll up the dough to create “cinnamon rolls”. This did not work for me, so instead I place the mixture directly into the pan and bake as bars. Below, I write out the original recipe as is and then I explain what I’ve changed to the recipe.
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 cup plain Greek yogurt
Handful of blueberries
Preheat oven to 350 degrees and spray a glass 8×8 pan.
Mix first three dry ingredients together in a bowl. Add in yogurt and mix, creating a dough. Mix in blueberries and cinnamon.
Bake for 25-30 minutes or until dough is thoroughly cooked through.
The first attempt tasted too bitter to me so this morning I switched out the plain greek yogurt with Two Goods brand Vanilla yogurt. Since it calls for a cup, all you need to buy at the store for 1 batch is two small individual vanilla yogurt cups. I’m not a fan of having a lot of excess ingredients left over so this worked out perfectly.
I also added about 3 teaspoons of brown sugar and a splash of vanilla extract to the dough to provide a bit more flavor. Then to top it off, I used Trader Joe’s Coconut Whip Cream as an icing alternative.
This was definitely a winner in my book. It’s simple and doesn’t provide too much of a sweet taste early in the morning. I love me some french toast or a good decadent muffin but if an item is too sweet it normally leaves my stomach not so happy (cue the sugar gram counting). Also, if you noticed, we don’t add any sugar or sugar alternative (except the brown sugar) so if you stick with the original recipe than you’re still on track for the added-sugar detox!
Let me know if you try this one out and of course, enjoy!!
You can’t go wrong with a good smoothie. I enjoy the fact that you can cram in a ton of good fruits & veggies into one glass. Also there is such a variety that there are endless opportunities for a new flavor every day.
Over the years, I’ve definitely done my fair share of experimenting with different concoctions of smoothies and have nailed down my favorite blend of ingredients. Don’t get me wrong, I still do some new mixing every now and then to keep things spicy but this is, for sure, my tired and true smoothie recipe that I keep coming back to and it hardly ever fails that I don’t have these ingredients on hand.
I prefer to blend my smoothies in a Nutribullet (not sponsored but wouldn’t mind being ;). It’s the perfect kitchen gadget to blend everything in one cup and then drink straight out of that same cup. Who doesn’t like less dishes? I also like to use my Nutribullet to blend my homemade Ranch Dressing. (Not going to lie, I do have my eye on a Vitamix too).
I prefer a blend of strawberries, blueberries, and blackberries but also grab blends with mango, banana, and peaches often.
Make sure to check the back of the package for any added sugar. Unnecessary ingredients are sometimes added to make the berries sweeter – but we don’t need that 😉