Category: Food

I’m finally sharing my two secret ingredients that make this french toast recipe a game changer. The recipe that I’m sharing is guilt-free, but you can definitely modify or make substitutions. This recipe makes about 6-7 slices of french toast.

The first secret ingredient is sugar free french vanilla coffee creamer. The best french toast that I’ve ever had said in the menu that it was custard dipped. The vanilla coffee creamer helps give it that custard taste, but in a guilt-free way.

The second secret ingredient is the Hawaiian Keto bread. You can definitely make this recipe with any kind of bread. However, in my opinion the Hawaiian is key and the Keto makes it guilt-free! It’s 0g net carbs, 8g fiber, 0g sugar, 5g protein, and only 35 calories per slice.

Ingredients:

• 6 slices of Hawaiian Keto bread
• 3 large eggs
• 4 tbsp. sugar free french vanilla coffee creamer
• ~1 tbsp. cinnamon
• Sugar free syrup
• ~3 tbsp. olive oil
• Optional: powdered sugar and fruit to top

Directions:

1. Heat oil in skillet
2. Mix eggs, coffee creamer, and cinnamon
3. Dip both sides of bread in mixture & add to the oil
4. Cook until golden & a little crispy on both sides
5. Top with sugar free syrup
6. Optional: top with powdered sugar and fruit

Let me start by saying, I LOVE CHICKEN SALAD! I love it with celery, onions, grapes, dried cranberries, etc. I tried this recipe for a little bit of a different option and have been loving it! I know some of you aren’t going to like it when you read “I don’t measure” below, but it’s the truth. Everyone has their personal preference when it comes to the consistency that you prefer your chicken salad to be. My mom likes a little more mayo then me, so it’s really just up to you! I recommend adding a little mayo at a time, stirring, and adding more until you find the consistency you like!

There are multiple ways I eat my chicken salad. Sometimes I will eat it as a snack with crackers or chips. Sometimes I will eat it as a sandwich on bread. Sometimes I will add it to a salad for some extra protein. The possibilities are endless!

Ingredients:

• 2 12.5oz cans of chicken breast
• 2-3 slices of bacon (crumbled)
• 1 large jalepeño (diced)
• Duke’s mayo ( I don’t measure, but normally do around 3 big spoonfuls)
• Salt & Pepper to taste

Directions:

1. (Optional) Heat a drizzle of olive oil in a skillet over medium-high heat, add diced jalapeño and saute until soft and lightly brown.
2. Drain the cans of chicken & add to a bowl
3. Shred the chicken into little pieces
4. Add jalapeño, bacon, mayo, and salt & pepper
5. Mix well & store in refrigerator until ready to eat

Enjoy!

Making traditions during the holidays are so special. This is a recipe that is super easy to make and perfect to make with the family and kids every year. I love making a big batch and giving it as gifts. It’s perfect to give to grandparents, teachers, neighbors, etc.

The key ingredient in this recipe is the Skinny Dipped Chocolate Covered Almonds. I prefer chopping them up a little, but you can also put them in whole. Don’t forget to grab some Christmas themed sprinkles to give this recipe a little holiday cheer!

 

Ingredients:

• 5 cups of Rice Chex cereal
• 2 cups of pretzels (any kind/shape will work)
• 2 bags of Skinny Dipped Dark Chocolate Covered Almonds (chopped)
• 2 cups of shredded sweetened coconut
• Christmas red & green sprinkles
• 1.5 cups of Light Corn Syrup
• 1 stick of butter
• 1.5 cups granulated sugar

Directions:

1. Add chex, pretzels, almonds, and coconut to a large mixing bowl. Spread out onto wax paper.
2. Melt butter over medium heat. After butter has melted, add corn syrup and sugar. Stir and bring to a boil. Once outside edges begin to boil, set a timer for 2 minutes.
3. After 2 minutes, remove from heat immediately. Pour mixture over the chex mix.
4. Glenty stir to coat the entire mixture. Toss on some sprinkles to add a little Christmas cheer.
5. Let cool for about 15-20 minutes before digging in. It’s normal for it to be a little sticky!

Enjoy!

This is a traditional salad recipe that’s simple and easy to make. It’s the perfect healthy meal for lunch or dinner that’s full of fresh ingredients and protein.

You can make this salad your own and measure each ingredient to your liking. I add bacon, hard boiled eggs and chicken for lots of protein. I prefer shredded chicken in mine, so I usually bake a chicken breast and shred it up. However, to make it easier, you can just grab a rotisserie chicken at the grocery and shred that up!

I’m not a huge cheese person, so I opt to leave that out. If you’re a cheese lover, feel free to add whatever kind you’d like. You can also add avocado to this salad for a healthy fat. I use the Boathouse Yogurt Based Ranch Dressing for a healthier ranch dressing option.

Ingredients:

• Romaine Lettuce
• Spinach
• Chicken
• 2-3 Bacon Slices
• Grape tomatoes
• Red onion (diced)
• Hard Boiled Egg (diced)
• Boathouse Yogurt Ranch Dressing

Directions:

1. Wash and dry produce. Cut grape tomatoes and dice the red onion and egg.
2. Crumble bacon and shred chicken.
3. Add all ingredients into bowl. Add dressing, salt & pepper.

Enjoy!

Fall is here and so is soup and chili season! I made this chili recipe my own. I added small touches that make it a little healthier and a little spicier than your normal chili recipe.

This recipe is super easy to make! You can even make it in the crockpot if you need or want to, just make sure you brown the meat first. I use ground turkey instead of ground beef for a more lean option. I use jalapeños instead of a green pepper for a spicer option. If you want a more traditional chili, just use the ground beef and green pepper instead. However, I prefer it with ground turkey and jalapeños!

Ingredients:

• 2 lbs. ground turkey
• 1 package of chili seasoning
• 1 sweet onion (diced)
• 3 jalape˜nos (diced)
• 1 tbsp minced garlic
• 1 46 fl oz. can tomato juice
• 1 can black beans
• 2 cans kidney beans
• 1 can chili beans (or bean of choice – I do cannellini beans)
• 1 cup of water
• Drizzle of oil

Directions:

1. Heat a drizzle of oil in pot and add ground turkey breaking it up into small pieces as it begins to brown.
2. Add package of chili seasoning, garlic, onion and jalape˜nos. Cook until onion & jalapeños have softened.
3. Drain and rinse beans.
4. Add beans, tomato juice, and 1 cup of water.
5. Bring to a boil. Cover and reduce heat. Simmer for 1-2 hours.
6. Optional: top with shredded cheese, green onion, sour cream, corn chips, etc.
7. Enjoy!

This post has been sponsored by Ratio . All thoughts and opinions are my own.

I’m always searching for more ways to add protein into my diet and anytime I find a delicious and easy snack, I have to share it with you all! The Ratio™ Protein Strawberry Yogurt and Ratio™ Keto Friendly Dairy Snacks, Strawberry are such a good option and they have so many benefits! 

KETO Friendly: 

• 1G sugar, 2G carbs, 15G protein, 15G fat 
• KETO Friendly* dairy snack that is creamy & delicious 
• Available in 5 flavors – vanilla, strawberry, black cherry, coconut and mango  

PROTEIN:

• 25G protein. 3G sugar. 
• The most protein in the yogurt aisle in a single serve cup 
• 4X the protein of the leading traditional yogurt*

Traditional yogurt contains 6G of protein per 6 oz.; :ratio PROTEIN contains 25G of protein per 5.3. You can shop both products here! 

I found both products at Meijer. Trust me when I say that I stock up now when I find them! Meijer makes the yogurt so easy to find and they also carry more flavors than just the Strawberry. Meijer has everything else I need and the other products I add to the :ratio yogurt to make it even more delicious!

Ingredients: 

• Ratio™ Protein Strawberry Yogurt 
• Ratio™ Keto Friendly Dairy Snacks, Strawberry
• Nuts – Any kind will work, but I used Glazed Honey Cinnamon Pecans.
• Sweetened Coconut Flakes 
• Fruit – I used strawberries and raspberries. 

Instructions: 

1. Add nuts to one side of Protein yogurt and KETO-friendly dairy snack. 
2. Add coconut flakes to the middle, next to the nuts. 
3. Add fruit to the opposite side, next to the coconut. 
4. Enjoy! 

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Whether you are looking to incorporate more protein into your diet or just looking for more KETO-friendly snacks, the :ratio options are perfect! The creamy yogurt topped with the nuts, coconut, and fruit gives it the perfect amount of creamy & crunchy!

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These Chicken Lasagna Roll Ups may look complicated, but they are super easy! The ingredients are so simple and you probably already have most of them in your pantry.  I use a crockpot to cook the chicken during the day. That makes this meal so much easier when you’re ready to start dinner!

 

Ingredients:

• 8 lasagna noodles
• 2 boneless chicken breasts
• 1 cup of pasta sauce
• Pepperoni
• Grated parmesan
• Shredded mozzarella
• 1 tablespoon butter
• 1 teaspoon minced garlic
• Salt & pepper to taste

 

Directions:

1. Add chicken, butter, garlic, 1/2 cup of pasta sauce, salt and pepper to crockpot and cook on high for 3 hours or low for 6 hours. Once cooked, shred the chicken.
2. When ready to start dinner, preheat oven to 350 degrees.
3. Cook lasagna noodles according to package instructions. Once the noodles are finished, drain and line each noodle on a flat surface.
4. Add a thin layer of pasta sauce to the bottom of the baking dish.
5. Take a small amount of the shredded chicken and spread it on top of each noodle. Add a layer of pepperoni on top of the chicken. Shake grated parmesan on top of the pepperoni. Tightly & carefully roll up each noodle and place the seam side down.
6. Once all are rolled up and placed in the baking dish, add additional pasta sauce on top of each noodle. (I use about 1/2 cup.) Top with shredded mozzarella and a little extra parmesan.
7. Bake for about 30 minutes.

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ENJOY!

Fun fact about me…I LOVE making up random recipes! I made this one up tonight and absolutely fell in love with it! Oh, and did I mention that it’s healthy and super easy to make? It’s a WIN WIN in my book.

Please note that you can use whatever meat you’d like on this. This is a great recipe to make if you have some leftover meat in the fridge that you need to use. I had some leftover ground turkey, but you could just grab a rotisserie chicken at the store and shred that up. Make it easy on you! I hope y’all enjoy it just as much as I do!

Ingredients:

• 10 oz. Shaved Brussel Sprouts
• 1 pound Whole Carrots – cut diagonally
• 2 cups Brown Rice
• Ground turkey (You can use whatever meat you have on hand, leftover, or grab a rotisserie chicken.)
• 1/2 Red Onion
• 2 Tbsp Olive Oil
• Salt, Pepper, & Italian Herb seasoning to taste
• Lite Soy Sauce

Instructions:

1. Preheat oven to 375 degrees
2. Add shaved brussel sprouts, carrots, & onion to baking sheet
3. Drizzle 1 tbsp olive oil on brussel sprouts & 1 tbsp over carrots & onion. Mix to make sure all veggies are coated in oil.
4. Season brussel sprouts & carrots with Italian Herb seasoning and all veggies with salt & pepper.
5. Bake for 20-25 minutes.
6. While veggies bake, cook your rice. (I use the bagged Organic Brown Rice that you can just pop in the microwave.)
7. Once done, layer your bowl! Shaved brussel sprouts, ground turkey, brown rice, roasted carrots, red onion, & soy sauce.

This will make approximately 2 servings. As always, make sure you tag me if you try this recipe!

Enjoy!

Need a quick, healthy, and super easy dinner? These taco salads are perfect! I always opt for ground turkey instead of ground beef and always try to grab the leanest percentage. The easiest way to make this recipe is by getting a bagged salad and using that as the base instead of spending lots of time cleaning and chopping lettuce. I love the southwestern chopped salad for this recipe because it comes with green onion, cilantro, and tortilla strips. You can also add any items you have on hand that you think you might like in this salad.

Ingredients:

• Southwestern Chopped Bag Salad
• Ground Turkey
• Taco Seasoning
• Roasted Corn
• Tomatoes
• Onion
• (Any additional toppings of your choice: cheese, sour cream, avocado, salsa, taco sauce, etc.)

Instructions:

1. Brown ground turkey in skillet over medium high heat, breaking up the meat while it cooks. (I love this kitchen tool for this step!)
2. Add in taco seasoning and 1/4 cup of water. Let it simmer on low heat.
3. While the meat is cooking, fix the roasted corn in skillet per package instructions.
4. Assemble your salad in the following layers: lettuce, taco meat, corn, tomatoes, onion, & tortilla strips.
5. Drizzle with salad dressing or taco sauce.

Enjoy!

Tag me on Instagram @sara.j.baker if you try any of my recipes!

This is one of the easiest and fastest recipes to make! It would also be a fun recipe to make with your kids during the holiday season. Don’t want to make homemade cookies for Santa, but still want an easy recipe to make with your kids? Don’t have the time to make an extravagant recipe for a holiday party, but still want to take something homemade? This is the perfect recipe for you!

Ingredients:

• 9 cups of Rice Chex
• 1 cup semisweet chocolate chips (I used Ghirardelli)
• 1/2 cup creamy peanut butter
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups powdered sugar
• 1 bag Christmas M&M’s (I use the peanut butter ones)
• 1/2 bag pretzels

Instructions:

1. Melt chocolate chips, peanut butter, and butter in a large bowl. Once melted, add in the vanilla and salt.
2. In a large bowl, combine the mixture with Chex.
3. Once coated, add in the powdered sugar and shake until evenly coated. (I used a large bowl that had a lid. However, you can use a gallon sized bag as well.)
4. Add in M&M’s and pretzels.

You can store in individual containers to give as gifts or one big bowl to munch on!

Enjoy!