Chicken and Tofu with Italian Roasted Potatoes

Hey! An abundance of activities have been keeping me from really documenting some of my meals but that's a great thing as a whole. It means that my Writing and Photography are moving steadily on the right tracks. I did manage to grab camera to share this meal with you just before I attended another Webinar.

Thursday's Treat...Chicken and Tofu with Italian Roasted Potatoes!

Ingredients:
-chicken (your preference is fine I just tenders because of the size)
-potatoes (I feel red cook faster)
-olive oil
-Italian seasoning
-oregano
-salt
-brown sugar
-Sazon accent
-sweet peppers
-firm tofu
-onions
-Sazon criollo
-parm cheese

I first prepped the chicken with pinch of salt, 2tbsps of Brown sugar, 2tbsps of Sazon Accent & Sazon Criollo and mixed in a large bowl. Set aside and cut up 1 pack of Firm Tofu into 1/2 inch cubes, 6/8 small sweet peppers into 1/2 in pieces, 1/2 inch slice of red onion chopped into 1/4's. In a large skillet add 2tbsps of Olive oil to medium heat once ready add your chicken pieces and cook for 15 minutes then add your tofu, peppers and onions cover and cook for another 20 minutes. You add your Tofu last 20 minutes because you don't want them to break down if they cook too long.

As that is cooking I took 5 large potatoes and cubed 1/4 inch pieces, 1/4 cup olive oil, 1tbsp of oregano, 3tbsps of minced garlic, 1/2 cup Parmesan Cheese, 3tbsps of Italian seasoning and mixed all up in another large bowl till fully coated. I set my Toaster Oven to 400 and used my baking tray with a sheet of aluminum foil for easy clean up and laid out my potatoes. I cooked them in two batches because they all wouldn't fit for even cooking but that was fine because not everyone was home at the same time. I let the potatoes cook for 15 minutes turned them over and cooked for another 15 minutes and done!

The mix in flavors was really pleasant and the Tofu soaked it all in delish!!!

Always stress free xo,

Mari

Baked Chicken w/ Grilled Sweet Potatoes & Cilantro Vinaigrette

Happy Thursday everyone hope all is good. Came across this recipe while at the office on Tuesday. I wanted to make something tasty for me and lil mama to have before our Summer Pretty Little Liars season premier. I tweaked to my liking and what was available here goes...

Thursday's Treat...Baked Chicken w/ Grilled Sweet Potatoes & Cilantro Vinaigrette

Ingredients:
-chicken breasts
-sweet potatoes
-olive oil
-cilantro
-lemon juice
-honey
-garlic powder
-sazon accent
-sea salt
-oregano
-adobo

I was so excited to try this I didn't take a full picture of tray with all of what I used but list def provides the info I started by prepping the meat as usual. In a large bowl with my 4 pieces of chicken breasts I added 2tbsps honey, 2tbsps adobo, packet of Sazon accent, 2tbsps oregano, 1tbsp of olive oil and a pinch of sea salt and I mixed it very well making sure every inch of the chicken pieces were coated. I set it aside.

I boiled some water in a medium pot added another pinch of salt and 4 pieces of medium size sweet potatoes and boiled for 25 minutes. At the same time I turned on my toaster oven and set to 350 degrees for an hour. I used a baking tray, aluminum foil and sprayed some Pam on sheet layed out the pieces and got those going. Once the sweet potatoes were soft I removed them from the water and let cool for a few minutes before I cut them into 1/4 inch circular slices.

In a medium boil I mixed 2 tbsps of olive oil and a pinch of sea salt mixed well and used a cooking brush to coat all the slices of sweet potatoes so they would not stick on the grill. I turned my George Foreman grill on, spray some Pam and set to 325 for 8 minutes or when grill marks are visible.

By this time my chicken was done, I had checked with my meat thermometer and had it set on warm.
In a medium plastic cup I mixed 2 tbsp chopped cilantro, 2tbsps honey, 1tbsp lime juice, 1tbsp olive oil, 1/2 tbsp garlic salt. This was my vinaigrette. Removed my sweet potatoes, served and done!

The blended flavors were music to my mouth, the cilantro and honey mix was delish! The sweet potatoes were tender and also very flavorful was happy I had leftovers for a salad to take to work the next day. A hit with lil mama and just in time for another exciting episode of PLL. Enjoy.

Always stress free xo,

Mari

Penne w/ Eggplant & Tomatoes

Good Morning everyone! I found this recipe online and tweaked it to fit what I had available last night so here's my share.

Thursday's Treat...Penne w/ Eggplant & Tomatoes!

Ingredients:
-penne pasta
-eggplant
-plum tomatoes
-olive oil
-garlic
-Parmesan cheese

6 servings

Cook pasta as normally would I did 1 whole box of small Penne on med heat for 10 minutes. As that cooked I cut 1 large Eggplant into slices than into 1/4 pieces, 2 handfuls of small plum tomatoes cut in halves and set aside. When my pasta was done I removed from heat reserved 1 cup of the pasta water and drained rest and transferred to a large bowl. I wiped down the skillet added 1/4 cup olive oil to medium heat when hot added the chopped Eggplant and cooked for 8 minutes, sprinkled 2 tbsps of garlic powder added the tomatoes mixed and covered cooked for 7 minutes or until tomatoes softened. Add your pasta back to skillet mix add some of reserved water mix again and done. I reserved cup just in case but you don't need to use the whole cup. Use enough to avoid dryness.
I served and added some Parm cheese on top, done delish, enough for 5 people and some leftovers Enjoy!

Always stress free xo,

Mari

Shrimps & Roasted Cauliflower

Happy Thursday! Is everyone ready for Mother's Day weekend? I just want a nice quiet day with no responsibilities. I made sure I took care of my grandma's needs last night and this is what I came up with before I headed out.

Thursday's Treat...Shrimps & Roasted Cauliflower
Ingredients:
-shrimps
-cauliflower
-fav herbs or seasoning
-sweet peppers
-cucumbers
-olive oil
-salt

Cut your Cauliflower to nice bite sizes in a bowl add 1/4 cup of olive oil, 3 tbsps of your fav herbs or seasoning and a pinch of salt add your add your sweet peppers cubed at this time as well. The amount depends on your preference, mix well coat all your pieces, place them on baking sheet and set aside. I use my toaster oven and turn to bake @425 for 25 minutes.

I always make sure I have a bag of large or medium shrimps already cooked and deveined in my freezer at all times. It comes in handy for any type of meal you want to make in a jam. I pick them up at BJ's when on sale.
This time around I had the medium ones and used 3 handfuls and seasoned with Adobo and Lemon Pepper boiled them for about 10 minutes till nice and pink. I start this when my Cauliflower has 10 minutes left as well so both done at same time.

When done I served with some cucumbers on the side and some Balsamic Vinaigrette. Tasty, quick & easy healthy delish! Was off to grandma duties in no time. Enjoy.

Always stress free xo

Mari

Baked String Potatoes & Carrots with Steamed Brussel Sprouts

Happy Thursday!

I wanted to share this meal with you guys but was so busy prior to making it I didn't take as many pictures as I usually do. I was on grandma duty and just headed straight to the kitchen when I walked in.

Thursday's Treat..,Baked String Potatoes & Carrots with Steamed Brussels Sprouts!

Ingredients:

-medium size potatoes

-carrots

-brussels sprouts

-honey

-lemon pepper

-salt

-herbs & spices

-Pam / olive oil

I washed 6 medium potatoes and used my handy slicer to cut them into strings I took 5 medium carrots and did the same. In a large bowl I added pinch of salt, 3 tbsps of honey, 2 tbsps of my fav Adobo spice you can use what you like, 1/2 tbsp of lemon pepper mixed it up added my potatoes and carrots till coated very well sprayed some Pam on my baking tray and placed my veggies on the tray.I made sure to spread them out evenly. I baked them in regular oven for 30 minutes at 350.

At the last 12 minutes I took my medium pot filled with 2 cups of water added pinch of salt and 1/2 tbsp of seasoning again bought to a boil and added a handful of my sprouts for about 10 minutes till they were tender when poked with fork. I didn't have my regular steaming tool handy but dropping them in the boiled water worked pretty good too. 

I had some left over chicken breasts I chopped up and heated in Microwave cut up half of an Avocado and done....delish, healthy quick and fun. Lil mama also enjoyed it when she walked in from   school. I was happy that even though I had a very long day I didn't cave into eating take out. Enjoy

Always stress free xo

Mari

Seafood Pasta

Happy Thursday! 

Working on some fun DIY projects can't wait to share in the meantime lets enjoy a nice meal.

Thursday's Treat...Seafood Pasta!

Ingredients:

-bag of Shrimps

-bag of Seafood Medley

-box of spaghetti

-plum tomatoes

-sweet peppers

-butter

-salt

-parsley

-garlic powder 

I always try to make things simple and quick so when I do use bags of Seafood I grab the ones that are already cooked and ready to go. I washed half bag of shrimps and half of medley in cold water then in a large pot I added seafood and pinch of salt and placed on medium heat. Cook for 10/12 minutes or until shrimps and seafood start to turn pinkish in color, add 3tbsps of butter, 11/2 tbsp of garlic powder mix and cook another 5 minutes adding handful of plum tomatoes cut in halves and handful of sweet peppers cut in slices mix well till tender.

As this is cooking prep your pasta (I used Spaghetti #8 this time but you can use what you like or what you have already in your pantry) as you normally would 10/12 minutes, drain water and add to seafood pot, mix well and done. Depending on how many servings of course is amount you use from your box I used whole box I had several people over.

Quick & easy tasty treat plates were bare when everyone was done. Semi healthy I'd say if you turn blind eye to the butter part lol, enjoy! 

Always stress free xo

Mari 

Stuffed Eggplants

Love stuffed shells? My lil mama loves them they are one of her favorite dishes. Today I am sharing another variety I came across on a great dish.

Thursday's Treat...Stuffed Eggplants

Ingredients:
-medium size Eggplants
-ricotta cheese
-olive oil
-parm cheese
-mozzarella cheese
-sauce
-parsley
-pepper

I used 2 medium sized Eggplants to serve 3 people. I cut the ends then sliced a little less than 1/2 inch
set aside and in a large skillet added 3tbsps of olive oil the placed my slices of eggplants for about 5 minutes on each side enough for them to be soft enough to roll. Half way through I had to add a little bit more oil to cook because I always find that eggplants soak up the oil pretty quickly.

As that was cooking I took a large bowl added 1 24oz tub of ricotta cheese,  1/2 cup parm cheese,

1/2 cup mozzarella cheese(cut into small slices) and a pinch of pepper. I mixed it all together and set aside. I turned my toaster oven to 350 degrees and set timer for 30 minutes. Took baking tray and poured 1/2 jar of my fav Ragu sauce you can of course use your own fav. Set aside, took my slices of Eggplant out of skillet and placed on plate to prep for rolling.

I scooped 1 tbsp of ricotta mix in the center and folded 1 end and rolled over to the other end. I did this with about 12 slices then topped with mozzarella cheese and a little more ricotta (we just like cheese lol). Placed each roll on tray and 30 minutes later...Viola!                  

This was so delish I wish I had made more but it was totally filling and it wasn't totally a just healthy dish but once in a while a cheese party isn't so bad not to mention you can always substitute some things to work for you and your fam. That's the joy of cooking right plus moderation is key no need to deprive yourself of what you love. I find that if you have a tough customer with Eggplant taste this is good starter because the texture is soft. I'm glad I found this recipe and gave it a try, enjoy!

Always stress free xo

Mari

Broccoli Stir Fry mix & Roasted Garlic Potatoes

Happy Thursday!

Frozen veggies and fruits have become a life saver lately. I try to visit farmers markets often to grab "fresh" food but I somehow always end up wasting more than I use. I still haven't mastered how to store food in fridge so it lasts longer. Looking at plenty of how to videos for sure so let's see what happens.

In the meantime like I said frozen has come in very handy and last night when I was tired and wanted nothing to do with the kitchen this is what I put together...

Thursday's Treat...Broccoli Stir Fry mix & Roasted Garlic Potatoes

Ingredients:

-potatoes

-bag of frozen veggies

-salt

-pepper

-onion powder

-garlic powder

-olive oil

I used 4 large potatoes for 3 people, cut into cubes and placed in a large bowl. Added 1/4tsp pepper, 1/4 tsp onion powder,1/2tsp  garlic powder and 1/2 cup olive oil mixed and let sit for a few while I got toaster oven ready. Great thing about cooking is you get to play around with taste so if you want to add or remove to suit your taste you totally can :)

I sprayed baking tray with Pam turned oven to bake on 425 for 30 minutes and laid the cube potatoes on the baking tray.

Half way through I turned the potatoes a bit just for color on both sides and dropped the veggies in the bowl with remaining seasoning from potatoes. Sometimes time doesn't allow us to thaw things out but I find with frozen veggies its totally fine especially if your steaming or cooking in low water for several minutes in my case 1/2 cup water, pinch of salt medium heat 10 minutes. I checked for flavor and added another pinch of garlic powder but you can adjust seasoning to desired taste. What was left in bowl was fine as well.

Total of 30 minutes I had great delish meal, easy cleanup and healthy. Lil mama was very happy she walked threw the door from school and the food was done. Enjoy!

Always stress free xo

Mari 

Grilled Salmon with Roasted Almonds, Cranberries & Avocado

Happy Thursday! 

Everyone getting ready for Valentine's Day? I hope for most its just a day for extra treats and not just the only day you go all out for those you love. Every day is Valentine's Day as far as I am concerned if you really love someone. So to help you out I thought I'd share this nutritious gem that is quick & easy and leaves plenty of time for "other things" lol. You will be full but tummy won't be uncomfortable.

Thursday's Treat...Grilled Salmon w/ Roasted Almonds, Cranberries & Avocado!!!

Ingredients: 

-salmon fillets

-bag of cranberries

-brown sugar

-bag of roasted almonds

-avocados

-salt

-pepper

-your fav seasoning

-cheese (optional)

-green salad

Adjust these measurements to amount of fillets you are making I was feeding four people so I used 8 fillets, 3 tbsps brown sugar, pinch of salt, 11/2 tbsps of Adobo, 1tbsp of pepper and mixed it all up in a medium bowl. The brown sugar becomes like a syrup which I love! I let it sit for about 10 minutes.

I plugged my George Forman handy grill (love this kitchen gadget!!!) warmed it up for 5 minutes it does it automatically then I set it for 6 minutes at 325. I sprayed grill with cooking spray and layed my pieces out. I added another three minutes and turned them over just because but you don't have to they were flaky and tasty at 6 minutes in.

I layed out some greens, then Salmon, handful of cranberries, handful of crushed roasted almonds, 1/2 slice of avocado cubed and handful of cubed mozzarella cheese. I drizzled some balsamic vinaigrette and done!!!

Tasty with some healthy elements and easy clean up. I made this the other night just in time to sit and watch Pretty Little Liars with my lil mama & friends. Hope you enjoy!

Always stress free xo

Mari

Shrimps w/ Mixed Veggies & Roasted Cauliflower

Happy Thursday!

This has to be one of those meals that you put together when you are debating Take Out or staying on track with your health needs and budget.

I chose the later...Thursday's Treat...Shrimps w/Mixed Veggies & Roasted Cauliflower!

Ingredients: 

-shrimps

-cauliflower

-mixed veggies (can or bag)

-lemon juice

-olive oil

-garlic powder (or knots minced)

-black pepper

-parm cheese

1tsp lemon juice, 1 tsp black pepper, 1 tbsp of garlic power (more if you like stronger garlic taste), 2tbsps of parm cheese ( I used Italian flavor), 2tbsps olive oil mix in a bowl and add chopped cauliflower till fully coated. Set aside and turn toaster oven on to bake at 425 degrees.

Spray your baking pan and lay out your florets and bake for 25 minutes. I turned them once midway just to be safe.

3 cups large shrimps (cleaned obviously :), 3 cups frozen mixed veggies. I thawed these out in around 5 minutes by running cold water on them in a bowl. 

1tbsp garlic powder, lite sprinkle of black pepper, sprinkle of parm cheese coated thoroughly and added to medium pot with a little bit of water to cook for about 10 minutes. Adjust your cooking time to desired tenderness.

Done!!!

Healthy, quick & easy, fun & tasty. Clean up was no hassle and was able to sit down and enjoy some on demand shows. Have a great day enjoy!

Always stress free xo

Mari

Everything Baked Bassa fish & Plantains

Hey loves! Happy Thursday I keep hearing about this storm that's coming to NYC I just hope it isn't too bad. Anyways :) been a minute since I posted any treats from my kitchen but todays share is a nice one I came across in my web travels that I tweaked to my liking. No greasy pots, pans or skillets.

Thursday's Treat...Everything Baked Bassa fish and Plantains!!!

Ingredients: serves 2 people

-bassa fish fillets

-green plantains

-olive oil

-lemon juice

-honey

-mustard

-salt

-cheese (optional)

Heat toaster oven at 425 degrees, in a large bowl mix 1tbsp of olive oil, 3tbsps of honey, 2tbsps of mustard, 1tsp of lemon juice mix well set aside and clean your fish fillets then place in mixture making sure you coat both sides thoroughly. Cut pieces of aluminum foil big enough to make a pouch like seal around your fillets, wrap up and put aside. Don't discard left over sauce you can drizzle on top of your fish once done.

Take 2 plantains (was making dinner for 2 so adjust recipe to your serving size) rinse and cut off the ends. Make 2 slits top to bottom on each of the plantains this will make it easier to peel of the skin. Place in microwave on high for about 6 minutes, depending on your microwave. Skin should turn black and center should be semi soft to touch. Remove from microwave be careful it will be very hot!

Peel off skin carefully, place on cutting board or a flat plate and cut pieces a little over an inch slightly slanted so when you flatten them out they don't crumble. I use what in Spanish we call a Tostonera but you can use the bottom of a glass or cup just make sure you cover with wax paper or something that will allow it to slide off or else you will have a mess.

Once you have smashed down your plantains, place them in a lightly oiled baking sheet, I used some olive oil and I sprinkled the plantains with some salt. I baked both dishes at the same time for 20 minutes then each separately for another 10 minutes. The fish should be soft and flaky and plantains a nice golden color all around.

I served with mixed plum tomatoes, baby Spinach and cubes of Mozzarella cheese. You can combine with any variety of salad ideas. Delish, healthy and fun to make. I never had Bassa fish before so it was a nice surprise. Any fillet type fish will do, Enjoy!

Always stress free xo

Mari

Quick & Easy Pizza is never out of style

Hello my lovelies! I have been slacking on my food shares lately and I apologize. It isn't that we aren't eating because of course we are lol but it just has been a crazy last few months. The holidays always mess with my routine as I am sure it does with most of us. You are making these large meals, visiting friends or eating out so sitting a preparing food posts unless that is truly your routine just isn't a priority.

So I thought I would go back in my vault and share a quick, simple and tasty treat that I go to when I am in a rush but want some Pizza in my life! I shared this some time ago so it will also serve as my Throw Back Thursday!!! Hope you enjoy :)

Ingredients:
-muffins or bagels
-pasta sauce
-mozzarella cheese
-any toppings you like

Thursday Reveal....

So my reveal today is I love Pizza, yeah who doesn't? I love Pizza but I don't want to order it, pick it up or make it from scratch that is unless it is easy and stress free.

When a girlfriend of mine shared with me a way that I could make Pizza  at anytime for under 20 minutes I was hooked. She said she couldn't believe I had never tried it. I explained to her I had never thought of it actually. Can you believe that? Please do, its the truth I never thought of it or even heard of what I am about to share....

Here goes

1- Slices of bread, English muffins or bagels (depends on your liking and amount depends on family size).

2- Sauce, whatever flavor or brand you like. I use Ragu Traditional when I want to keep simple.

3- Mozzarella Cheese already shredded is best saves you time but if you want to cut your on slices go right ahead!

4- Toppings, this time I used Pepperoni for my added topping but as always I say use what works best for you.

Lay out the slices, spread the sauce, add toppings and cheese. Place on a tray toast till cheese is melting and bread is crisp....DONE!!!!!

I got home tonight at 6:15 and by 6:35 we were eating. 

This is my idea of quick and easy. Here are some pics!!

Always stress free xo

Mari

Everything Roasted Shrimps w/ Candied Carrots

Happy Thursday to all my lovelies a bit humid around my way but as long as I wear my hair up in a nice tight bun we good to go. Yesterday was humid as well but I got in a nice walk around the park. My grandma duties have me a bit unsettled so walking and exercising helps, I'll share my latest struggles soon. Before I headed out I made something quick and lite for me and lil mama. I had some carrots I picked up on Sunday I didn't want to go to waste.

Thursday's Treat...Roasted Shrimps w/ Roasted Candied Carrots!

Ingredients:
-shrimps
-carrots
-honey
-olive oil
-lemon pepper

Since I was so involved in wanting to use my carrots I didn't really think ahead of what I would make with it luckily I always have a bag of ready to go Shrimps so I grabbed 2 handfuls of the large shrimps that were frozen and placed them in a bowl with cold water for 10 minutes while I washed and cut up my carrots. I had 5 and cut them in 1/2 then into 2 inch pieces.

In a separate bowl I mixed 2 tbsps olive oil, 4 tbsps of honey and 1 tbsp of lemon pepper all with my carrots till they were coated thoroughly. Trick I like is to use Olive oil first so other ingredients just slide off. Once my shrimps were semi defrosted I changed the cold water again and removed the tails. I usually buy the bag with no tail all clean ready to go but this large bag was on sale so I compromised. Once the tails were removed I drained the water, rinsed again and added 1 tbsp of olive oil and 1 tbsp of lemon pepper.

Turned toaster oven on bake at 450, sprayed baking sheet with Pam and laid the carrot pieces out first let them cook for 20 minutes and the remaining 10 I moved the carrots to the side and added the shrimps. I drizzled some of the remaining sauce from the carrots on the Shrimp just not to be wasteful lol. Delish!

Served mine with some Spinach and a glass of water, lil mama had hers with a mixed Spring salad. Quick and easy clean up and out the door for my walk I went. Enjoy.

Always stress free xo.

Baked Eggplant W/ Cheese and Shrimp

Happy Thursday! I thought I had shared this with you last week my bad. My days are all starting to blend. I wrote this last Tuesday, hope you enjoy :)

Hey loves, so my lil mama will be officially going away for the first time on her very own vacation. No parents all her doing and planning. She is headed to Montreal for a few days. So as a bonding meal to chat and share I decided to make this dish. I am continuing to enjoy this summer as best I can as well so after my meal prep I'll be off on a nice walk. I got home at 5 tonight so was able to invest more time in the kitchen which this meal actually needed. It's about an hour start to finish but I think worth it. If someone has easier way to handle the Eggplant please let me know I prefer 30 minutes or less.
Ok here we go....

Thursday's treat Eggplant w/Cheese and Shrimps!
ingredients:
-Eggplant
-shrimps
-pram cheese
-salt
-pepper
-parsley
-olive oil
-onions
-all purpose flour

Use 1 large Eggplant cut into slices pat down with a paper towel to remove moisture. Some people use salt and papers towels routine I think it's way to much effort involved. I pour 1/3 cup of flour in a bowl, turn heat on medium use a large skillet and add 2 tbsp of Olive oil. I dip my slices in the flour on both sides and when oil is ready I place a few pieces at a time till lightly golden each side about 4 minutes each. This is the part I didn't like because it's time consuming. Eggplants tend to soak up the oil and I ended up having to drizzle more oil several times.

While the Eggplant cooked I turned toaster oven on bake @400. In a separate bowl I mixed 1 cup of baby salad shrimps (you can use what you like), 1/4 tsp salt, 1/4 tsp pepper, 1/3 cup onions (I prefer red), 1 tbs of Parm cheese. Mixed well and set aside. I sprayed a baking sheet with Pam and removed my Eggplants from skillet.

I placed them on bake sheet, took a spoonful of my Shrimp mix and placed in the center. I baked these for 20 minutes. Once done I set them all on a plate, cut up some Avocados on the side. Can you tell we love these things for real lol.
I served mine with some extra Parm cheese and sprinkled some parsley but you can tweak to your preference.
It wasn't quick but sure was yummy. We chatted, laughed and caught up on our PLL finale lol.
Enjoy!

Always stress free xo.

Baked Teriyaki Chicken

Hey my sweets! Hope you are all doing well this August day wow yes we are already in August.

Things are beginning to slow down for me on my grandma end which is a blessing. I actually was able to cook something in my kitchen this week AND remember to document so I could share with you.

Thursday's Treat! Baked Teriyaki Chicken

Ingredients:

-chicken (I used cutlets & tenders for faster cook time in the kitchen)

-Teriyaki sauce/marinade

-garlic

-sugar

I always do a quick wash per say of lemon juice and cold water on any type of poultry or meat I plan to cook so of course that's what I did first. Then I rinsed one last time with cold water and in a bowl I added 1/3 cup of Teriyaki sauce, 2 tbs of garlic powder and 2 tbs of sugar mixed well and added my chicken pieces. I add the sugar for a kick of sweet but if you don't want that kick you can totally just remove.

I let it sit for about 20 minutes while ran an errand and came back. Normally I just season and move on. Turn toaster oven on, set to bake @425 degrees. Place aluminum foil on bake sheet spray some Pam and place chicken pieces leaving some space between. Bake for 30 minutes, done!

I served mine with Spinach and Sweet Peppers my lil mama ate hers with Avocado and Kale. I loved the coloring the sauce gave it while it baked nice golden brown! I am taking some leftovers to work tom so I will make a wrap. However you want to serve it works well with numerous things.

Quick and easy, nice clean and always the best part healthy option.

Always stress free xo.

Salmon and Steamed Veggies w/ a Glaze and Herbs

Hey lovelies today I want to share something I made a few days ago in a matter of 30 minutes while I paused a new find on Netflix. I must say I am really leaning towards cancelling my cable for good. I mean I am finding so many other ways to catch the shows I actually watch and it hasn't been through my cable.
The new show I found that has me on a marathon?...DareDevil!!! Yes I said it, not the movie version with Ben Affleck though I enjoyed that one too, this is a new series on Netflix. It's awesome very dark and it sucks you in and it has Rosario Dawson and Vincent D'Onofrio just to name a few. If you haven't seen it go give it a try.

Anyway I am so into my marathon that when I got up to make this I totally left my phone in living room so I only took pic of finished product, please give me a pass this time xo.

Thursday's Treat...Salmon and Steamed Veggies w/ a Glaze and Herbs!

Ingredients:

-salmon

-broccoli medley bag

-thyme

-rosemary

-olive oil

-salt

-pepper

-honey

-mustard 

-garlic powder

-parm cheese

This was super easy and fast. I took half a bag of Broccoli Medley mix I bought at Western beef and placed in medium pot added 1 tsp of salt and 1 tbsp of Olive oil mix and put flame on low, covered for about 7/10 minutes.
In another bowl I mixed 1/2 tsp of the following...thyme, rosemary, pepper, garlic powder and salt. I added 1 tbsp of honey and 1 of mustard. I mixed it all together till well blended then dipped my Salmon fillets till fully covered.

I broiled the Salmon in toaster oven for about 10 minutes, I love the outside to get nice color and crispy like coating from the honey. I used aluminum foil to catch any droppings and easy clean up.

My last sprinkled treat was a bit of Parm cheese over the veggies...done.
Yummy, easy peasy, healthy and fun, enjoy!!!

Always stress free xo.

Broiled Salmon and Tomatoes with Kale Salad

Wow already in the middle of July. I can't believe it, I almost feel short changed on Summer being its been a little odd here in NYC. Today though the sun is out and I am off so I plan to make the most of my day. As I type away I hear the birds chirping outside so I think I will join them for a walk.

BTW...grandma update is she's coming along nicely, still a bit sore of course the rib fracture will take some time to heal as I said she's 91 but she is moving about a bit quicker and her spirits are high and the soft food diet we have her own seems to be helping her strength and efforts in breathing and chewing. My feisty viejita is back!

Anyway, Summer is truly my favorite time of year and I really want to get away from the kitchen but I still want to eat healthy, save money and bring homemade lunch to my office every now and again. I'm really liking this broil button on my toaster oven I can whip anything up in such a short time. I saw this dish in an article I read, added my own twist and made it the other night just before my volunteer date with my kids.

Thursday's Treat...Broiled Salmon and Tomatoes with Kale Salad

Ingredients:
-Salmon
-tomatoes
-kale
-olive oil
-salt
-pepper
-paprika
-thyme
-scallions
-garlic cloves

Serves 4

Season the Salmon fillets(4) with 2 tbsp of olive oil, 1/2 tsp of salt, paprika, pepper and thyme mix well. Let sit for a few minutes. On the side cut up 2 strips of scallions and 2 garlic cloves.
Cut 2 large tomatoes in 4 or 2 plum tomatoes in half depends on who likes tomatoes. In my case only 2 of the 4 that were eating were broiled Tomatoes fans.

Sprinkle a small amount of olive oil in a baking sheet place your Salmon pieces and Tomatoes halves sprinkle the scallions and garlic evenly and broil for 10 minutes, done.

I served this dish with Kale salad drizzled in balsamic vinegar. Total of 15 minutes another 10 for clean up. Delish, healthy and quick.

Enjoy!
Always stress free xo.

Salmon and Corn with Tomatoes Grill Fest

It's my favorite time of year and I'm using 

my favorite kitchen tool my George Foreman Evolve Grill.

Thursday's treat, Salmon & Sweet Corn with Tomatoes Grill Fest!

Ingredients:
-salmon
-can of sweet corn
-plum tomatoes
-pepper
-basil
-salt
-olive oil
-balsamic vinegar

For apartment living this gadget is an awesome tool. One of my fondest memories of nicer times with my family was watching my mom preparing foods to cook in that metal grill everyone dragged out of their apartment closets in the summertime. The joy in her face, she loved to grill all sorts of stuff. Think of her and those yummy meals bought me to this. 

Mix 1/4 tsp of pepper and 1/4 tsp of salt in a bowl add drained can of corn. Spray Pam on grill plates heat for 5 minutes. Spread corn evenly on plate increase time to 15 minutes at 300 degrees.

While that's on the grill take 1/2 pint of plum tomatoes, wash and cut in halves. In a bowl mix 2 tbsp of olive oil, 2 tbsp of balsamic vinegar, 1/4 tsp pepper, 1/4 tsp salt and 1/2 tbsp of basil. Add the tomatoes.

Season your Salmon fillets with 1/4 tsp pepper and 1/4 tsp salt mix place pieces on grill at 300 degrees for 12 minutes.

Place cooked Salmon on a dish spoon the corn and tomatoes on top serve with a green salad on the side I choose Kale delish! 

Happy eats enjoy!

Always stress free xo.

Penne w/ my so called easy Creamy Alfredo Sauce

Happy Thursday lovelies! Hope everyone is well sure some of us are in the process of end of the school year events. I took the day off today to run some errands and rest my head, been dealing with some grandma stuff that's got me a bit unsettled. I want to cook early so I can just clean up and do nothing later on so I opened my fridge and cabinets took a mental picture and this came out...

Thursday's Treat

Penne w/ my so called easy Creamy Alfredo Sauce

Ingredients:

-penne pasta

-cream cheese

-sweet peppers

-Italian flavor Parmesan cheese

-plum tomatoes

-milk 

I have tried a variety of ways to make Alfredo sauce but they always have something I don't like or that I don't use or that I know will be bad for my skin. We are what we eat even if we want to ignore that fact. So I decided to stick to stick to two things for cream effect and one thing for seasoned flavor.

I used half a box of Penne so we can have leftovers, cut 1 plum Tomatoes into cubes, 1/2 cup of yellow & 1/2 cup of orange sweet peppers. You can adjust measure to amount of servings you will have or crunch taste you desire. Cook pasta to desired tenderness, drain water put back on the flame. Add 3 tablespoons of cream cheese and 1/4 cup of milk (not pictured) sorry got distracted, mix well if not creamy enough for you add another tablespoon of cream cheese. Add the tomatoes and peppers, mix some more turn off flame and done.

Serve and sprinkle some Italian flavored Parmesan cheese Enjoy!

Feel free to sprinkle regular Parm cheese if you wish I just had this sample size and wanted to try it. Cooking is about trail and error and lots of fun so don't forget that. I'm done, kitchens cleaned up as well. I'll serve myself shortly and relax.

Always stress free xo.

Stuffed Chicken Thighs

All day at work yesterday I kept thinking about stuffed foods. I kept picturing biting down on something yummy filled with more yummy stuff. I left some chicken thighs out in the morn thinking I would just make rice with it but when I got home I saw some peppers and cheese and decided to put them all together. 

Thursday's treat! 

Stuffed Chicken Thighs 

Ingredients:

-chicken thighs

-sweet peppers

-shredded cheese

-lemon pepper

-parsley 

-sage

-saźon clasico (any other seasoning that compliments above)

Prep your chicken pieces as you normally would. In a large bowl add 1 tbs lemon pepper, parsley, sage and saźon clasico (or any other complimentary herb/seasoning) blend together mix well. Let it sit for a few minutes while you cut 1 large sweet pepper into slices then halves.

Spray Pam or drizzle a little olive oil on a baking tray and set your oven / toaster oven to baking setting at 350 degrees.
Place your chicken pieces on the tray and with a culinary scissor or small sharp knife cut slits on thicker part of meat deep enough to stuff. Group your pepper pieces into 4, stuff into slots add 1 tbs of shredded cheese on top. I used a Mexican blend bag from Western Beef but you can use your fav cheese of course. I then used toothpicks to close slit so stuffing didn't spill out as it cooked.

I cooked these thighs for about 35 minutes when juices ran clear and meat temp hit 165 degrees. It wasn't very quick and easy in and out the kitchen but it was healthy and filling. I served ours with some Spinach Spring salad but next time I want to try mashed potatoes! Total time with clean up was about an hour.

If more than 4 pieces please double the recipe and enjoy!

Always stress free xo.