Time Flys

We have been having so much fun watching Riley grow and this past month she has really really made some big changes. She is so alert, active, and full of personality. She smiles and laughs all the time now! She is finally sitting up good enough to be in her jumper and walker without being propped up with a blanket. She also discovered her feet the other day....she thinks they are just EVERYTHING. She has been teething so she has had a few fussy days here or there and has not been sleeping very well but her newly developed personality makes up for all of that hehe. I dont think she is capable of seeing her daddy without smiling. She just adores him. With all of that being said...here are some updated pictures. 

Lemon Pepper Tilapia & Quinoa Stuffed Bell Pepper

Made this last night! It was my first time cooking with quinoa but I was told its a lot like rice just with more protein so I figured I would give it a try. I LOVED it. We tilapia frequently so this is just an example of how I cook it from time to time....super easy....takes about 10 minutes total. I hope you enjoy!

Bell Pepper Ingredients: 

5 Large Bell Pepper

1 Cup Uncooked Quinoa

1 lb. Lean Ground Turkey

1/2 Zucchini

1/2 Squash

Ms. Dash Seasoning

Bell Pepper Instructions:

1. Put 1 cup uncooked Quinoa in pot with 2 cups water & boil until Quinoa has absorbed all of the water.
2. Put 1lb. lean ground turkey (99% lean 1% fat if you can find it) in a greased skillet, cook until done.
3. Wash bell pepper, cut tops off, clean out inside, and trim excess pepper from around the stem to use inside your stuffing. 
4. Cut up any additional vegetables you would like to add. I had 1/2 of a zucchini and a squash in the frig so I added that but you could add any vegetables you like.
5. Mix Quinoa, turkey, and vegetables in skillet and cook on med-low covered until vegetables are tender.
6. Season GENEROUSLY with Ms. Dash. 
7. Using spoon, begin filling bell peppers with stuffing mixture.
8. Once full place in pan, cover with foil and cook on 350 degrees for 40 minutes or until bell peppers are tender.

Lemon Pepper Tilapia Ingredients:

Tilapia Fillets

Lemon Pepper Ms. Dash

Lemon Pepper Tilapia Instructions:

1. Place Tilapia fillets in greased skillet.
2. Season with Lemon Pepper Ms. Dash.
3. Cook covered on medium-low heat until fillets are cooked throughout.  

Carb Free-Cheddars Inspired Chicken Alfredo

What You'll Need:

3-4 Zucchini

1 Pack- Simply Organic Alfredo Mix

1lb. Frozen Cauliflower

3-4 Chicken Breasts

1. Cup Baby Carrots

2 Cups Broccoli Florets

Ms. Dash Seasoning

Pepper

Steps:

1. Pour frozen cauliflower into pot, cover with water, put to boil until soft (easy to poke through with fork)
2. Season chicken breast with Ms. Dash seasoning. I used Garlic and Herb & Table Blend. Put in greased skillet on med-low heat, covered. (cooking chicken on a lower heat, covered and only flipping it once helps to keep it VERY moist)
3. Using a Vegetable-Spaghetti-Maker or a Julienne Peeler , turn your washed, whole zucchini into noodles, place in greased skillet on low and cover. Cook until zucchini is soft like noodles. 
4. Put carrots and broccoli in small pan with small amount of water, cover, and steam on high until tender. 
5. Once cauliflower is tender: drain water, pour into blender and liquefy. (add 1/2 cup water if your blender has trouble) 
6. Pour liquefied cauliflower back into empty pot and add half the packet of your Alfredo mix. Add water and season with pepper to taste and consistency you desire. 
7. Once chicken is cooked, cut into small cubes and add to sauce.
8. Add steamed broccoli and carrots to sauce
9. Add tender zucchini noodles and mix combined ingredients until cauliflower sauce has coated everything completely.
10. Serve in bowl

Prep Time & Serving:

This recipe took me about 30min to prepare & served TJ and I both large bowls full. I would double or triple if I was serving more than two people. 

Healthy Shepherds Pie

Becoming a mom has lead me to experimenting with different recipes in the kitchen. I am trying to come up with a lot of healthy versions of classic dishes so that when Riley is old enough for table food we are not always having a lean meat and a veggie. That gets old. So, here is my take on the classic Shepherds Pie. 

First, you're going to put your cauliflower on to boil. I used two small bags of frozen cauliflower because its easier and less time consuming than chopping a head of cauliflower. Let the cauliflower boil until it is tender (check by stabbing with a fork). 

Second, browning your meat. I use two pounds of 99% lean (HEB brand) ground turkey. I seasoned it with Ms. Dash Table Blend (we only use Ms. Dash seasonings because they have no sodium). When your meat is brown dumb it in a mixing bowl. 

Then its time for your vegetables. The good thing about it is that you can use whatever you like. We like virtually everything so I grabbed a bag of mixed frozen veggies, cut up some zucchini, squash, and bell peppers. Put all of your veggies in the skillet and cook them until they're tender. We tend to like things a little spicy so I added two spoon fulls of Rotel to mine just to give it the extra kick. I do not recommend using much Rotel because of the high sodium content. I seasoned the veggies with the Table Blend as well. 

Next, you're going to mix your vegetables in with the meat you have set aside in the mixing bowl and pour them into your baking dish. 

Once your cauliflower is tender, drain the water and put it into your blender or food processor. My personal preference is the blender, even though you may have to do a little at a time, because it makes it much creamier than the food processor. If you have trouble getting the cauliflower to blend do not hesitate to melt some "I cant believe its not butter" and pour a little in to help. Once your cauliflower is all blended into the constancy of creamy mashed potatoes, spread it over the top of your vegetables in the baking dish. I topped mine with fat free cheese just because I felt like it but cheese is optional. 

Bake on 350 degrees until the cheese is melted then take out and serve. 

Very low in calories, carbs, and fats. High in fiber and protein. 

2014 "The" Year

Hey Guys! Happy New Year!

I am super excited for 2014 for so many reason. First of all, Riley is now four months old.

She is growing up so fast.

2014 is especially an exciting year because it is the year that we set ourselves up for our future. TJ is starting school, he will be attending the fire academy until August. Since the hours at the academy are 7:30am-5:30pm, we will be a one income household until he graduates. My philosophy is that I would rather have him home in the evenings to spend time with Riley than have the little extra income that a part time job would provide. I am oddly very excited about cutting way back and learning to be frugal. New Years also marks the ten week point till TJs fitness competition which means our household is on a strict eating/training regimen. I will be dieting with TJ to provide some support & it will help me be more understanding of days where he's just in a "mood" since I will be having those days too. Plus, contest preparation will help me reach my pre baby weight, hopefully. My parents will be finishing their beach cabin around spring break time so I would love to feel good in my swim suit by then. I know that sounds like a long shot but you would be amazed what your body can do with hard work and dedication in just ten weeks. 

Well, thats most of what the New Year is bringing to the Williams' family. I hope all of you have an amazing year. 

xoxo