“I Will Be With You”

Whatever you may be going through today, the Lord promises to never leave you nor forsake you! He is closer than your own brothe/sister, just trust in Him and He will direct your very path! Be encouraged today as you head into a new week! 

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Skillet Spaghetti 

What’s for Dinner???
With our program we teach you how to eat healthy for the rest of your life! 

Here is an amazing recipe that is great during the weight loss phase and maintenance too!!! Contact me for more information!

 Skillet Spaghetti 

 Ingredients:

 1 spaghetti squash 

 1 tsp extra virgin olive oil

 2 lbs lean ground Beef -OR- lean ground Turkey

 1/4 cup yellow onion, diced

 3 cloves garlic, minced

 1/4 cup diced green bell pepper

 1 cup sliced mushrooms

 3 cups canned low sodium organic diced tomatoes, -OR- 3 cups fresh diced tomatoes

 1 (15 oz) can organic crushed tomato

 2 Tbsp fresh parsley

 2 tsp dried basil

 1/2 tsp dried oregano

 ¼ tsp sea salt

 ½ tsp freshly ground black pepper

 ¼ cup freshly grated parmesan cheese

 ¼ cup freshly shredded basil

Instructions:
Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.

Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
Garnish with fresh chopped basil and a touch of parmesan, serve warm. 
 Makes 5 servings
 Per serving

 1 Lean protein

 3 vegetables

Happy Mother’s Day


Happy Mother’s Day!!! A special blessing and prayer for continued strength, peace and joy! 💕

She is clothed with strength and dignity!” Proverbs 31: 25

Zucchini Enchiladas

Makes 5 servingsPer serving

1 Leaner protein

3 vegetables

3 condiments

1 fat


Ingredients 
1 tbsp. extra-virgin olive oil

1 cup leeks chopped

¼ tsp kosher salt

1 clove garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

18 ounces Shredded chicken breast

1 c. red enchilada sauce or green 

2 1/2 pounds zucchini, halved lengthwise

1 c. Shredded low fat Monterey Jack

1 c. shredded low fat Cheddar

2 Tbs Sour cream or fage Greek yogurt for drizzling (or fresh cilantro leaves for garnish)

Directions
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add leeks and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 3/4 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/4 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until melty, 20 minutes. Garnish with sour cream/yogurt or cilantro and serve.

Commit—->Goal


As a wife, mom of 3, teacher, health coach and blogger–the timing never seems to be just right to start anything new! If you are anything like me–I love to have my ducks in a row and have everything just right! 

But real life doesn’t always allow for that scenario–sometimes you just have to COMMIT so you can be one step closer to your GOAL! 

Spinach Mushroom Chicken Recipe

Who says eating healthy has to be boring? Wake up those taste buds with this delicious balanced meal! 


Spinach Mushroom Chicken
Makes 6 servings

Per serving                  

1 Leaner protein, 1 vegetable, ½ condiment, 1 fat

6 chicken breast thinly sliced   

1 ½ cups low fat plain greek yogurt

8 ounces fresh mushrooms sliced

4 cups fresh baby spinach

1/2 teaspoon garlic powder

½ teaspoon pepper

1/2 teaspoon onion powder

2 Tbs. olive oil

1/2 cup chicken broth

8 ounces mozzarella cheese

In 9×13 pan line chicken in single layer, top with spinach and then mushrooms. Sprinkle with seasonings. Whisk greek yogurt with oil and broth. Pour over mixture. Lay foil over top of pan but do not seal. Cook at 375 for 20 mins, remove foil and cook uncovered for another 25 mins. Add mozzarella and cook uncovered additional 10 mins.

Cute and Easy Ideas for Teachers Appreciation Week!

I have three little ones and having to figure out what to get for all their teachers can become not only time consuming, but also a little heavy on the pockets. 

I took some time to scour Pinterest as most of us love to do and I thought these ideas were super cute and easy enough for anyone to try!

(The detailed instructions for the super cute and easy ideas below can be found on No Biggie; It’s Always Autumn

Nothing says lovin than some home-made goodness!

Teachers can never have enough hand/ antibacterial soaps–take it from me I’m constantly washing my hands!

Who doesn’t like to pamper themselves? 

A calming scent sure will help your teacher with much need R&R!

For the teacher who loves to plant and/or garden!

A teacher takes a hand, opens a mind and touches a heart!

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