by Kristen Norton | Dec 3, 2025 | Recipes and Meal Ideas
Ingredients
- 1 1/2 lb chicken breast skinless and boneless
- 1/2 cup cilantro fresh, chopped
- 1/2 cup lime juice
- 1/4 cup Dijon mustard
- 1 Tbs olive oil
- 1 Tbs chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Prep
Preheat oven to 350°F.
Rinse chicken breasts, pat dry, and pace in a 7 x 11 inch baking dish.
Make
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor.
Pulse until ingredients are well combined.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Bake at 350°F for 22 minutes uncovered, or until an instant read thermometer reads 165°F.
Serve with extra sauce spooned over top.
Nutrition Facts: Calorie 286 Total Fat 11g Saturated Fat 2g Cholesterol 136mg Sodium 900mg Total Carbohydrates 7g Dietary Fiber 1g Total Sugars 1g Protein 35g
by Kristen Norton | Dec 2, 2025 | Recipes and Meal Ideas
As the temps dip and the evenings get darker, our bodies start craving dinners that feel like a hug in a bowl. The good news? Cozy doesn’t have to mean complicated. With a little planning, you can end your day with something warm, nourishing, and stress-free.
Here are three weeknight favorites that deliver comfort without the chaos.
Shredded Chicken Vegetable Stew
Some nights call for a one-pot wonder that takes the edge off a long day. This stew does exactly that. Tender chicken, white beans, carrots, and spinach come together in a rich tomato base seasoned with garlic and herbs. It’s hearty, flavorful, and loaded with nutrients.Even better, everything cooks in the same pot. Fewer dishes, more comfort. A win for busy weeknights.
Check out this recipe
Ultimate Minestrone Soup
This one is a go-to when you want big flavor and barely any prep. With healthy grains, veggies, and beans, our Ultimate Minestrone Soup is nourishing, filling, and surprisingly quick to pull together. Just fifteen minutes of chopping and you’re off and running.Serve it on a cool evening and watch how fast it resets everyone’s mood. It’s that good.
Check out this recipe
Slow Cooker Beef Stew
There’s something magical about walking into your home and smelling dinner ready to go. This Slow Cooker Beef Stew brings that moment to life. It’s hearty and deeply savory, the kind of meal that warms you from the inside out.One little technique makes a big difference: don’t skip the sauté. Browning the beef and aromatics before everything hits the slow cooker gives the stew that slow-simmered flavor you’d swear took all day.
Check out this recipe
When weeknights feel hectic, these recipes remind you that nourishing meals don’t have to be complicated. Pick one, set the mood with a cozy bowl and a soft blanket, and let warmth do its thing.
by Kristen Norton | Nov 24, 2025 | Recipes and Meal Ideas
Ingredients
- 1/2 yellow onion chopped
- 1 sweet potato peeled and diced
- 1 red bell pepper chopped
- 1 clove garlic minced
- 1/2 cup green beans chopped
- 1 zucchini chopped
- 1/2 cup fresh cilantro chopped
- 1 Tbs olive oil
- 2 Tbs red curry paste
- 1 1/2 cup pumpkin purée canned
- 1 1/2 cup coconut milk full-fat
- 4 cup spinach fresh leaves
- 1 lime cut into wedges
Prep
Chop the onion, sweet potato, garlic, pepper, green beans, zucchini, and cilantro.
Make
Heat olive oil in a large skillet. Add the onion, sweet potato, garlic, and pepper, Sauté for 3-5 minutes or until onion begins to soften. Cover and let steam generate to soften sweet potatoes for 5 minutes.
Add in the green beans and zucchini. Continue to sauté until zucchini begins to soften.
Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer. Cook for 3 minutes.
Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.
Serve over cauliflower rice and top with a squeeze of fresh lime juice and chopped cilantro.
Nutrition Facts: Calories 303 Total Fat 22g Saturated Fat 17g Sodium 64mg
Total Carbohydrates 27g Dietary Fiber 8g Total Sugars 8g Protein 6g
by Kristen Norton | Nov 20, 2025 | Recipes and Meal Ideas
Ingredients
- 1/2 lemon juiced and zested
- 2 Tbs tahini
- 1 clove garlic crushed
- 1 1/2 cup canned white beans drained and rinsed
- 2 Tbs olive oil
- 1/2 oz pumpkin puree
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 tsp sage fresh, chopped
- 1 bell pepper red, chopped
- 2 Tbs pumpkin seeds toasted
- 12 romaine lettuce leaves
Prep
Zest and juice lemon.
Drain and rinse beans.
Chop pepper.
Make
Place the lemon juice, lemon zest, tahini, garlic, white beans, olive oil, pumpkin puree, cayenne pepper, salt, and sage in a food processor. Pulse until smooth.
Transfer to a bowl and allow to sit for 15 minutes before garnishing with pumpkin seeds and serving.
For romaine wraps, fill each romaine leaf with 2 tablespoons of dip and garnish with pepper and pumpkin seeds.
Nutrition Facts Calories 283 Total Fat 12g Saturated Fat 2g Sodium 666mg Total
Carbohydrates 36g Dietary Fiber 5g Total Sugars 3gProtein 12g
by Kristen Norton | Nov 20, 2025 | Recipes and Meal Ideas
Ingredients
- 1 lb chicken breast cooked and shredded
- 2 Tbs olive oil
- 1 small white onion diced
- 3 carrots peeled and diced
- 4 cloves garlic minced
- 1 28 oz. can crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 15 oz. can cannellini beans, drained and rinsed
- 2 cup spinach
- salt to taste
- pepper to taste
Prep
Dice onions. Peel and chop carrots. Mince garlic.
Drain and rinse cannellini beans.
Make
Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Cover the chicken with 1 inch of water. Place the pot on the stove and bring water to a boil. Once the pot on the stove is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes. Remove the chicken from the water and let rest until cool enough to handle and shred.
In a large pot, heat oil over medium-high heat. Sauté onions, carrots, and garlic until tender.
Add crushed tomatoes, vegetable broth, dried basil, oregano, and parsley. Let sauce come to a simmer and simmer for 5 minutes.
Stir in cannellini beans, spinach, and shredded chicken. Cook until spinach has wilted and chicken has warmed through.
Garnish with fresh basil and parmesan cheese (if using).
Nutrition Facts Calories 269 Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 45mg Sodium 636mg
Total Carbohydrates 28g Dietary Fiber 8g Total Sugars 10g Protein 25g
