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Grilled Flank Steak with Black Beans, Corn and Tomatoes — July 30, 2013

Grilled Flank Steak with Black Beans, Corn and Tomatoes

I have a few days off in between summer school and the regular school year so I am trying really hard to get our Italy scrapbook done. We will be married for one year this Sunday and I would like to have our honeymoon scrapbook ready to look at. (Key word TRY)

It is so much easier to stay on track with my healthy food choices when I am busy. Today I had to convince myself to walk away from my scrapbook room and eat lunch. This same thing happened tonight for dinner. Luckily this was a very simple meal to make and went right along with my healthy choices. I sliced my steak up and put it over a bed of baby spinach leaves to make a salad. I’m looking forward to having this as quick leftovers tomorrow. Happy Eating!

Grilled Flank Steak with Black Beans, Corn and Tomatoes


Grilled Flank Steak with Black Beans, Corn and Tomatoes

Recipe thanks to Skinny Taste


1 1/2 lb flank steak

1/2 tsp cumin

2 garlic cloves, crushed

1/2 tsp kosher salt

fresh cracked pepper to taste
For the black bean, corn and tomatoes:

3 tbsp red onion, minced

1 tsp olive oil

1/4 cup fresh squeezed lime juice

2 medium vine ripe tomatoes, diced

1 cup canned black beans, drained and rinsed

1 cups frozen corn kernels (fresh is fine)

2 tbsp finely minced cilantro

kosher salt and fresh pepper to taste

Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.
Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.

Add tomatoes, black beans, corn, cilantro and set aside.

Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.

Hummus Crusted Chicken with Roasted Veggies — July 29, 2013

Hummus Crusted Chicken with Roasted Veggies

When we have people visit, the healthy rules pretty much all go out the window. In theory I should still keep up with my good choices, but when it comes down to it it never happens. Starting with Monday I’m back to good choices. The great thing about this dish, besides it being healthy, is that there is a main dish and a side dish all in one pan. I’m not a huge fan of hummus, but I’m trying to make myself eat it more and more until my taste buds start liking it. Having this warm and on top of chicken was a great way to trick my taste buds into liking it. Happy Eating!

Hummus Crusted Chicken with Roasted Veggies


Hummus Crusted Chicken with Roasted Veggies

Recipe thanks to Gimme Some Oven

Yield: 4 Servings


4 boneless, skinless chicken breasts

salt and pepper

1 zucchini, chopped

1 yellow squash, chopped

1 medium onion, chopped

1 cup hummus, homemade or storebought

1 Tbsp. olive oil

2 lemons

1 tsp. smoked paprika or sumac


Preheat oven to 450 degrees.

Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper.

In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer.

Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered.

Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender.

Serve immediately.

Dessert Quesdillas — July 28, 2013

Dessert Quesdillas

These are called Dessert Quesadillas, but I made them into breakfast quesadillas. I took out the chocolate chips and used strawberries, blueberries, and bananas. The peanut butter got some melty, gooey, yummy. It was very filling so I could only eat half of it.


Dessert Quesadillas

Recipe thanks to Zip List


Peanut butter




Banana, sliced


Spread the peanut butter onto one tortilla.

Spread out that sliced bananas, strawberries, and blueberries.

Spray a flat iron skillet with cooking spray. Fold the tortilla in half and brown each side of the tortilla until it’s crisp and the peanut butter is melted.

The Greatest Queso that Ever Lived —

The Greatest Queso that Ever Lived

One of my roommates from college and her boyfriend visited us this weekend. Knowing my friend well I knew I had to make cheese dip at least once this weekend. Our weekend has been full of adventure including line dancing at the country bar, white water rafting and hiking. After a day of rafting we were beat and decided to grill out, hang out in the hot tub and eat cheese dip.This cheese dip was perfect for our schedule. I put everything in the crockpot when we got home from rafting and it melted while we hung out at the hot tub. Happy Eating!

The Greatest Queso that Ever Lived


The Greatest Queso that Ever Lived

Recipe thanks to Tasty Kitchen


1 block (32 Oz. Block) Velveeta Cheese

1 package (8 Oz. Package) Cream Cheese

1 can (10 Oz. Can) Rotel

1 can (10.75 Oz. Can) Cream Of Mushroom Soup

1 pound Ground Beef OR Sausage (or A Combination Of Both)


Brown ground beef or sausage (or both) in a pan over medium heat and set aside.

Cut up the Velveeta and cream cheese into cubes and place into a crock pot.

Pour in the Rotel and the cream of mushroom soup and stir ingredients together.

Place the crock pot on low setting for an hour, letting the ingredients meld.

After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.


Utensils Used:

Smoky Citrus Shrimp with Parsley and Sweet Potato Fries — July 25, 2013

Smoky Citrus Shrimp with Parsley and Sweet Potato Fries

After eating out last night after our softball game I was determined to eat healthy tonight. I read that if you want to eat clean you should give up white flour and white potatoes so I’m trying out sweet potatoes. I have had sweet potato fries in restaurants before, but I feel like it’s safe to assume they aren’t healthy. I was afraid the spices on these fries was going to be too much, but it was perfect. Be careful with the cayenne, I put half the amount and they were still spicy.

These shrimp are perfect for the “On the go Family.” I marinated and cooked them all within ten minutes. The recipe called for way more garlic than we could handle so I cut it down by quite a lot and it still was pretty garlicky. We just ate the shrimp by itself, but it would be good on salad, bread, or in a tortilla. Happy Eating!

Smoky Citrus Shrimp with Parsley


Smoky Citrus Shrimp with Parsley

Recipe thanks to Food and Wine



2 pounds large shrimp, shelled and deveined

3/4 teaspoon chipotle powder

Kosher salt

2 tablespoons extra-virgin olive oil

6 garlic cloves, very finely chopped

1/2 cup fresh orange juice

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1/2 cup flat-leaf parsley leaves, minced

Lightly toasted baguette slices, for serving


In a medium bowl, toss the shrimp with the chipotle powder and 1 teaspoon of kosher salt.

In a large skillet, heat the olive oil. Add the shrimp and cook over high heat, stirring frequently, until they begin to turn pink but are still raw in the center, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate.

Reduce the heat to moderately high. Add the garlic to the skillet and cook until lightly golden, about 1 minute. Add the orange, lemon and lime juices and boil until slightly thickened, scraping up any brown bits from the bottom of the skillet, about 2 minutes.

Return the shrimp to the pan and toss to coat with the sauce.

Cook until the shrimp are white throughout, about 1 minute.

Stir in the parsley and season with salt.

Transfer to bowls and serve with baguette toasts.

Sweet Potato Fries


Sweet Potato Fries

Recipe thanks to Gimme Some Oven


2 medium-sized sweet potatoes, rinsed and dried

2 Tbsp. vegetable oil

2 tsp. smoked paprika

1 tsp. coarse salt

1 tsp. garlic powder

1 tsp. freshly-cracked black pepper

1/2 tsp. cumin

1/4 tsp. cayenne (optional)


Preheat the oven to 450 degrees.

Carefully cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. 

Then place in a large bowl, and toss with the remaining ingredients (oil and spices) until potatoes are evenly coated.

Then spread out the potatoes evenly on a baking sheet prepared with parchment paper or silicone baking sheet.  (Try not to overcrowd the sheet, or have multiple layers of fries — you want them to be roasted, not steamed.)

Place in oven and cook for 20-25 minutes, turning the fries once or twice during that time to cook evenly. 

Remove once the edges slightly begin to brown and fries begin to crisp.

Grilled Pork Loin Chops with Summer Salsa — July 23, 2013

Grilled Pork Loin Chops with Summer Salsa

You doesn’t love grilling in the summer. It’s usually pretty healthy to grill and it just seems right to grill a bunch of meat this time of year. I didn’t have mesquite seasoning so I just used Chipoltle chile and it worked great! I wasn’t sure what this summer salsa was going to be like, but it went perfect with the pork. I don’t have any sauces I can use that aren’t processed so this was perfect as a sauce.

Grilled Pork Loin Chops with Summer Salsa


Grilled Pork Loin Chops with Summer Salsa

** Thanks to whoever made this recipe. (I can’t remember where I got it)

Tip: let meat stand at room temp for 30 minutes before grilling

Makes: 4 servings


4 (3/4 pound) center cut bone in pork loin chops

2 tbsp mesquite seasoning, McCormick Grill Mates

1 cup whole blueberries

1cup chopped blueberries

1 cup raspberries

¼ cup lemon juice

3 tbsp chopped fresh cilantro

½ tsp sea salt


Spray grill rack with nonstick grilling spray.

Preheat grill to medium-hight heat (350-400 degrees).

Rub chops evenly on both sides with mesquite seasoning.

Grill, covered with grill lid, for 4-6 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees.

Let stand for 10 minutes.

In a medium bowl, gently stir together blueberries, raspberries, lemon juice, cilantro, and salt.

Serve over grilled pork chops.

Almond Herbed Salmon and Baked Corn on the Cob — July 22, 2013

Almond Herbed Salmon and Baked Corn on the Cob

I loved the crust on this salmon. The flavor is amazing and the crunch goes perfect with the flakiness of the salmon.

I always hate waiting for water to boil, it takes forever! So I looked for a different way to make corn on the cob and this was the perfect solution! I just preheated the oven while I prepped the salmon and popped these babies in there. Scotty is the connoisseur of corn on the cob and he said he couldn’t tell a difference between this and what he’s used to, steamed. Happy Eating!

Almond Herbed Salmon


Almond Herbed Salmon

Recipe thanks to Recipe.com


Nonstick cooking spray

1  slice whole wheat bread, torn

1/4  cup sliced almonds

2  tablespoons snipped fresh basil

2  tablespoons chopped shallots

1  tablespoon chopped fresh parsley

1/2  teaspoon salt

1  clove garlic, minced

4  5 ounces salmon fillets, cut 1 inch thick

2  tablespoons lemon juice

1/4  teaspoon ground black pepper

Lemon wedges and/or fresh basil leaves (optional)


Preheat oven to 400 degrees F.

Lightly coat a shallow baking pan with cooking spray; set pan aside.

In a food processor or blender combine bread, almonds, basil, shallots, parsley, 1/4 teaspoon of the salt, and garlic. Cover and process or blend until coarsely chopped.

Place salmon in prepared baking pan; drizzle with lemon juice.

Sprinkle with the remaining 1/4 teaspoon salt and the pepper. Gently pat some of the bread crumb mixture on top of each salmon fillet.

Bake, uncovered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. If desired, serve with lemon wedges and/or basil.

Baked Corn on the Cob


Baked Corn on the Cob

Recipe thanks to Bread Plus Butter


corn on the cob

butter or margarine


Corn toppings (optional)
grated parmesan
chili powder


Preheat your oven to 350˚F

Remove the husks and silk from the corn and rinse with water. Pat them dry and spread a little butter or margarine on the corn before wrapping them individually in foil.

Place on the middle rack in the oven and roast them for 30min.

Spread as much or as little of the topping as you like.

Note: If you plan on leaving the husks, Just remove the silk. Spread a little of the butter and refold the husks back into place. Put them directly on the oven middle rack and roast for 30 min.

Orange Smoothie —

Orange Smoothie

Any time we walk into a mall or any Dairy Queen for that matter Scotty and I immediately want an Orange Julius. I think my obsession comes from memories of getting a giant Orange Julius to share as a family when we went shopping once in awhile. Usually whoever got to hold the cup got to sip the most so I always wanted to hold it! Scotty and I recently went through an Orange Julius phase and we would justify getting one after we went hiking.

Well you Julius lovers out there I have found a healthy, clean Orange Julius Recipe. I made one of these for breakfast this morning and it was such a great surprise to taste the familiar Julius taste. I might try putting strawberries and a banana in it tomorrow morning. Happy Eating!

Orange Smoothie


Orange Smoothie

Recipe thanks to Fitness Magazine


1 peeled seedless orange

1 cup ice cubes

1/2 cup low-fat milk

1 teaspoon honey

1/2 teaspoon vanilla extract.


Blend all ingredients together.

Stove of Shame- Cheesy Quinoa —

Stove of Shame- Cheesy Quinoa

I have been hesitant to get on the quinoa bandwagon, but I finally did it. There are so many enticing recipes out there, but it was foreign territory for me so I’m late to the game. Umm I think I will stay out of the game. I wasn’t too impressed with this. The name says cheesy and the blog promised, “Tastes like Macaroni and Cheese.” Uh Uh! I’m glad I tried it, but I was also glad to throw it in the trash.

Stove of Shame- Cheesy Quinoa

Pinterest’s Photo


My Photo


Stove of Shame- Cheesy Quinoa


1 1/2 cups quinoa, rinsed and drained

Veggies of your choice (optional)

good pinch of salt

a few grinds of seasoning salt

2 cloves garlic, minced

2 large eggs

1 cup soy milk or non-fat milk

1 1/2 cups grated Cheddar cheese, more for sprinkling

Optional- Crushed Red Pepper, Panko Bread crumbs for topping

Toppings (optional)- salsa, hot sauce, sour cream, scallions


Preheat oven to 350 F

Lightly sauté any veggies you would like in this dish.

Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)

Coat 13×9 inch dish with cooking spray.

Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. 

Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

Chocolate Covered Banana Split Bites — July 21, 2013

Chocolate Covered Banana Split Bites

I haven’t had the opportunity to make appetizer like food in awhile. I love opportunities to make finger food for people. One of Scotty’s friends from college was turning 25 today so he had people over to his house last night. We played fun games all night and it brought back many college memories. These were completely gone by the end of the night. Choose these for an easy thing to make and something that everyone will love. Happy Eating!

Chocolate Covered Banana Split Bites


Chocolate Covered Banana Split Bites

Recipe thanks to Food Doodles

Makes about 24


24 – 1″ pieces from about 1/2 small pineapple

2 large bananas, sliced into 24 bite sized pieces

12 small to medium sized strawberries sliced in half

150g(5oz) good quality dark chocolate(I used 72%)(this is between 3/4 – 1C if using a cup measurement for chocolate chips)

2 tsp coconut oil

chopped nuts or coconut for rolling in(optional)


Chop fruit and assemble into stacks. 

Press a popsicle stick through the fruit and freeze until solid.

Prepare a baking sheet with parchment paper, wax paper or a silicone mat. 

Melt the chocolate either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning. 

Once completely melted, remove the frozen fruit from the freezer. 

Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. 

If desired, dip the chocolate covered side immediately in chopped nuts or coconut  before placing on the sheet to harden. 

Once the chocolate is completely hardened(you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve.

When ready to serve, remove them from the freezer and let sit at room temperature for 5 minutes before serving – if you can wait that long

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