Tuesday, July 11, 2017

Tuscan Garlic Chicken- Healthy Version

So we have all 5 kids with us for a few weeks and we are so excited to have everyone together!! This is by far the hardest part of having a blended family is the distance between my husband and his kids not seeing each other often, and it gets harder for me and the boys not seeing them a lot.  So while we are together, we are going to make the most of it!!

My goal is to have family dinner EVERY night between 5-6… so far, its day 2 and I am on a winning streak lol! On day 2, I decided to make something new because I had a bag of frozen chicken breasts and didn’t feel like making anything that I already had on my blog! So I did some researching and came up with a perfect meal!

So my kids (my oldest I should say) can be very picky… when they see green (spinach or kale), they get nervous lol… well, I thought, I am cooking for 7 people every day, they are going to eat what I make!!! lol

So as I made this meal, I was so proud! It looked amazing to me, and smelled sooooo good!! I had dinner on everyone’s plate and the big barn door table ready!! Kids came down and 2 of them threw a fit and said they didn’t like it… BEFORE TRYING IT! UMMMMM excuse me?!??!?! You didn’t even try it!!!!! Do any of you moms have to deal with this?!!? I mean come on already! Feeding 7 people and you can’t even try it?? So mommy got a defensive and the words that came out of my mouth were, “You are going to say you don’t like it and you have not even put it in your mouth yet? Are you aware of the thousands of kids who are in other countries and WISH they had this meal sitting in front of you who do not have the ability to eat anything? You are going to sit here and eat your food and if you decide not to, you will not eat the rest of the night.” Yup, I said it… that may be harsh, but I am NOT willing to cook more than 1 meal for a meal if you know what I mean!

So the 2 boys got scared of me lol… and changed there attitude… gave it a try and GUESS WHAT?!?!?!

4 of the 5 kids (2 kids who threw a fit are included in this 4) GOT SECONDS because it was so good!!!!!!

BOOM!!! And all you need to do is give it a shot!!!

Lol, so there is my story! A bag of chicken used, a box of gluten free pasta used…. and 2 servings of this sauce WAS COMPLETELY GONE after our dinner with a family of 7! Everyone made happy plates and they were pretty proud of themselves for making happy plates too!! PS. A happy plate is when they eat everything off their plates!! They look forward to saying they made this!

Ok, so let’s get to how to make this yummy dinner that tastes like your eating a Pasta from the Cheesecake factory or Olive Garden!

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INGREDIENTS

  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons extra virgin olive oil
  • 1 cup coconut milk (or if you don’t want the healthy version, you can use heavy cream, but you cannot taste coconut at all!)
  • ½ cup low sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped
  • 1 cup raw kale
  • ½ cup sun dried tomatoes

DIRECTIONS

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the coconut milk, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the sundried tomatoes and let it simmer . Add the raw spinach and kale to bottom of baking dish. Add chicken on top of spinach and kale and pour cream mix on top.
  3. Bake for 20 minutes.
  4. Let cool and you can enjoy with your favorite pasta! I used gluten free spaghetti from Aldi!

Deidra Penrose Mangus, Creamy Tuscan Garlic Chicken, healthy dinner recipes, low carb healthy meals, sun dried tomatoes, kale recipes, spinach recipes, clean eating tips, healthy family tips, healthy new mom, cooking for 7, military fitness, healthy pregnancy, weight loss journey, healthy cheese sauce recipe, healthy cream sauce with pasta

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Friday, June 9, 2017

Taco Lasagna- Healthy Version

My kids have been asking for lasagna and I am trying hard to make good choices with food and stay healthy for this pregnancy, so I decided to make a different type of lasagna and have fun with it!

The kids LOVE soft tacos, so we took it to another level!

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TACO LASAGNA IT IS!!!

Ingredients:
  • 1 lb lean ground meat
  • 1 lb lean turkey meat
  • 1/2 frozen bag corn (I use steam fresh)
  • 4 small whole wheat soft tacos
  • 1 can black beans (rinsed with water)
  • 1 packet low sodium taco seasoning
  • 2 cups shredded Colby cheese (or Mexican)
  • Greek yogurt (to top off)
  • Lettuce (to top off)
  • Tomatoes (to top off)
  • Avocado (to top off)

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Cook both meats together in large pan for 5 min. Add taco seasoning and cook for 1 minute.
  3. Using a glass dish, layer ingredients accordingly:
    1. Bottom thin layer of meat
    2. Thin layer of corn
    3. Thin layer of black beans
    4. Thin layer of cheese
    5. 2 of the soft wraps (I cut 1 in half to cover the top)
  4. Repeat step 3 again.
  5. Bake in oven for 20 minutes
  6. Serve and enjoy with your favorite toppings!!
  • Plain Greek Yogurt replaces sour cream as a healthy alternative
  • Lettuce and tomato to top off

21 DAY FIX APPROVED:

1 red, 1 yellow

*If adding Greek Yogurt, 1/4 red, lettuce and tomato 1/2 green, 1/2 blue if adding avocado

 

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Wednesday, May 10, 2017

Skinny Chicken Enchiladas

Cinco De Mayo was here and I have been wanting to make some sort of healthy alternative to a Mexican meal… because we all know not all Mexican food is healthy despite having some veggies on top!

So I put together this dish that was so so good!! Very simple to make, and it’s a healthy dish that the whole family will love!

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Ingredients:
  • 1 cup cooked brown rice or quinoa
  • 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
  • 14 oz. your favorite salsa (I prefer fresh if possible)
  • ½ cup corn kernels, frozen, canned or roasted
  • ½ cup canned black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic salt
  • salt & pepper to taste, as needed
  • 1 cup shredded cheese, divided (I used a block of Kolby Jack and shredded it myself since shredded cheese has some extra ingredients that are not so healthy).
  • Optional garnish; diced avocado, tomato and fresh cilantro

Directions:

  1. Preheat oven to 375 degrees F. and prepare an 8×8 or 2 to 2½ quart baking dish with nonstick cooking spray.
  2. In a large bowl, combine brown rice or quinoa, chicken, soup or salsa, corn, black beans, cilantro, cumin, chili powder, garlic salt and ½ cup shredded cheese.
  3. Spread mixture into the prepared baking dish. Top with remaining ½ cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
  4. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

Feel free to eat all by itself in a dish and if you like sour cream, add 1 tbsp of plain Greek Yogurt as a healthy alternative! You can also use this as a dip with whole grain tortilla chips!

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Monday, March 20, 2017

Thai Sesame Patties- Healthy Version

Deidra Penrose Mangus, healthy dinner recipes, sweet chili sauce healthy, thai chili patties, healthy thai turkey patties. bragg liquid aminos, healthy family diner recipes, military family and fitness, military wife, healthy new mom, nutrition tips, weight loss journey tips, successful beachbody coach PA

Ingredients:

  • Deidra Penrose Mangus, healthy dinner recipes, sweet chili sauce healthy, thai chili patties, healthy thai turkey patties. bragg liquid aminos, healthy family diner recipes, military family and fitness, military wife, healthy new mom, nutrition tips, weight loss journey tips, successful beachbody coach PA1/4 yellow onion, chopped
  • 1 cup parsley, finely chopped
  • 4 cloves garlic, diced
  • ¼ tsp garlic powder
  • ½ tsp Sea salt
  • ¼ tsp ground pepper
  • ½ tsp red pepper flakes (or more to taste)
  • 1 lb lean ground turkey
  • 2 tbsp toasted sesame seeds
  • 1.5 tbsp soy sauce (I use Bragg Liquid Aminos)
  • 1 egg white
  • ½ tbsp sesame oil
  • 1/2 tbsp EVOO

Directions:

  1. Combine all the ingredients except for the oils in a medium sized bowl, mixing completely.
  2. Divide the turkey mixture into 5 round patties.
  3. Refrigerate for at least one hour.
  4. Heat the oils in a large skillet. Add the patties and cook for 10 minutes, turning every so often to achieve a golden color.
  5. Serve with a sprinkling of extra soy sauce on the top or with Thai sweet chili sauce

Thai Sweet Chili Sauce

  • 1/4 cup pure maple syrup
  • 2 tbsp sweet chili garlic sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp cornstarch
  • 1 tbsp Bragg Liquid Amino
  • 1/4 tsp sea salt

Directions:

  1. In a small sauce pan, whisk ingredients together and bring to a boil.
  2. Reduce heat and simmer until thickened (about 5 min).
  3. Let cool and use to dip with Thai Patties.
  4. ENJOY!!

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If you are looking for more healthy recipes to cook for you and your family and would also like to be a part of my exclusive fitness challenge group with daily motivation, accountability, and fitness and nutrition tips, please fill out the application below. Spaces are limited, so please be sure to fill out ONLY if you are ready to commit to your fitness journey!

 

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Tuesday, February 28, 2017

Asparagus and Ham Spaghetti Squash

I am so sorry I didn’t post all last week!! Getting married and having some other things going on took my mind off of my blog… but don’t worry, it won’t happen again!!

So I am excited for this new recipe, because it was made with the help of my HUSBAND!! He definitely knows how to get to my heart! He is helping me so much with taking care of our home, kids, and cooking meals and cleaning up!  I know you may be thinking this is what husbands are suppose to do, but keep in mind, I’ve been a single parent and use to doing it on my own! I can totally get use to this! <3

Last night, Brent made this meal for me, but I added just a couple ideas to make it our own!! I changed the spaghetti noodles for spaghetti squash, and added mushrooms too!

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Ingredients:

  • 1 Spaghetti Squash (medium size)Deidra Penrose Mangus, Spaghetti squash recipes, asparagus recipes, healthy dinner recipes, military wife, military and fitness, healthy military family, ham recipes, chicken broth recipes, clean eating recipes, top beachody coach PA, online health and fitness coach PA, elite beachbody coach PA,  healthy mom and nurse, healthy lifestyle tips, lose 10 lbs, easy healthy meals
  • 1 bushel fresh asparagus (remove the stems and use the green part and the tree looking part)
  • 6 slices of low sodium 97% fat free ham (get it as fresh as possible)- Cut into small cubes
  • 4 oz Gouda cheese (cut into small cubes
  • 1/2 cup mushrooms (sliced)
  • 1/4 cup chopped onion
  • 2 Tbsp EVOO
  • 1 tsp minced garlic
  • 14 oz can chicken broth (99% fat free) and low sodium

Directions:

  1. Place asparagus on cookie sheet. Add 1 tsp Himalayan Salt (or sea salt)  and 1 tsp EVOO on top. Cook for 12 minutes at 350 degrees.
  2. Cut spaghetti squash in half length wise (with a fork, take out seeds and middle) and turn upside down on plate (round part up) and cook in microwave for 12 min. Let cool for a couple minutes after taking out of microwave.
  3. In a small pan, add 1 tsp EVOO, ham, onion, mushrooms, and garlic and cook for 5 minutes or until onion slightly brown.
  4. In larger pan, add chicken broth and bring to a boil. Then turn down to medium.  Fork out spaghetti squash and add squash to pan with broth.
  5. Add asparagus, and ham mixture to large pan with broth and squash. Cook for 5 minutes. Mix every minute or so.
  6. Add Gouda cheese to mixture. Stir and cook for 1 minute.
  7. Let cool and serve!

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Wednesday, February 15, 2017

Cashew Chicken

Deidra Penrose, Deidra Mangus, Healthy Cashew chicken, healthy dinner recipes, healthy spicy dinner recipes, broccoli recipes, healthy chicken recipes, easy healthy dinner recipes, chili sauce, Bragg liquid amino's, Healthy eating tips, weight loss recipes, carb free recipes, gluten free recipes, rice vinegar, sriracha, elite beachbody coach PA, top fitness coach online pa, military wife, military fitness, beachbody challenge groupIngredients:

  • 3 tablespoons cornstarch
  • 1/2 teaspoon sea or Himalayan salt
  • 1/2 teaspoon pepper
  • 1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 heaping cups broccoli floret
  • 1 cup red bell peppers, diced
  • 2 cloves garlic minced
  • 1 cup unsalted dry-roasted whole cashews
  • 3 tablespoons low-sodium soy sauce (I use Bragg liquid Amino’s- found in organic section of grocery store)
  • 2 tablespoons raw honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce

 

Directions:

  1. Add cornstarch, salt, pepper, chicken to a gallon size zip lock bag. Seal and shake to coat chicken evenly.
  2. In a large skillet on medium-high heat, add the oils, chicken, and cook for about 4 to 5 minutes. Stir every minute or so, so all sides cook evenly. Chicken should be about 80-90% cooked through.
  3. Add the broccoli and bell peppers and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce
  4. To a medium bowl add the soy sauce, garlic, honey, rice wine vinegar, chili-garlic sauce, and whisk to combine; set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  7. Let cool before eating!
  8. Enjoy

 

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Monday, February 6, 2017

Sweet Chili Chicken and Cauliflower Stir-fry rice

 Deidra Penrose, elite beachbody coach, top beachbody coach PA, healthy Sweet chili chicken recipe, healthy cauliflower rice, healthy stir fry rice recipe, cauliflower recipes, sriracha, Bragg liquid amino's, weight loss journey, beachbody coach christian, military fitness, beachbody coach military wife, healthy mom weight loss, clean eating tips, healthy dinner recipes

Sweet Chili Chicken

Ingredients:

  • 1 lb boneless chicken breasts

The Marinade:

  • 5 garlic cloves, coarsely chopped
  • 2 tablespoons Sriracha
  • 4 tablespoons olive oil
  • 2 tablespoons Bragg Liquid Amino’s (find in the organic section at grocery store)  or reduced-sodium soy sauce
  • Juice of 1 lime
  • 1 tablespoon light brown sugar
  • 1 tsp cornstarch

Directions:

  1. In a medium bowl, combine the ingredients for the marinade until smooth and allow to marinate chicken in this mixture for 1 hour minimum in the refrigerator. When ready to cook, bring chicken at room at room temperature. Meanwhile, preheat your oven to 425°F (200°C).
  2.  Transfer chicken and the sauce to a baking dish. Bake at 425°F (200°C) for 25-30 minutes. Meanwhile reduce the remaining marinade a little bit in a saucepan on the stove while chicken is cooking, then drizzle the sauce left in dish over cooked chicken and broil for 5 minutes.
  3. Let cool before serving! Garnish with cilantro if desired, and serve immediately.
  4. ENJOY this dish with my Healthy Chinese Cauliflower stir-fry rice! Recipe below!

 

Healthy Chinese Cauliflower Stir-fry Rice

Ingredients:

  • 1 head cauliflower chopped into small pieces
  • 3 tbsp Extra virgin Olive Oil
  • 2 eggs
  • 1/4 medium onion chopped
  • 2 garlic cloves chopped fine
  • 1 small bag steam fresh veggie mix (peas, carrots, beans) or you can use 4 oz of your favorite veggie to go in your stir-fry.
  • 2 tbsp Bragg Liquid Amino’s

Directions:

  1. In large pan, add 1/2 tbsp Olive Oil and 2 eggs. mix eggs, breaking yoke and cook fully, continuously mixing and tossing. Set aside.
  2. In same pan, add 1/2 tbsp Olive oil, add onion and garlic and cook on medium high until slightly brown and sautéed. Set aside with eggs.
  3. Next, with same pan, add 1/2 tbsp EVOO (Olive Oil), add veggies and cook until cooked through lightly. Set aside with other cooked ingredients.
  4. Lastly, in same pan, add 1.5 tbsp EVOO and add in cauliflower. Cook on medium for 5 minutes, stirring and mixing every 1-2 minutes. After 2 minutes, add in Bragg Liquid Amino’s.
  5. Add in all other cooked ingredients and cook for 3 more minutes, mixing every minute.
  6. Serve after cooling.
  7. ENJOY!

If you make this, I would love to hear how you like it!!! Comment below!!

If you are looking for daily support and motivation along your fitness journey, please fill out the application for a spot in my next fitness challenge group! This is held via online, so I am accepting participants from all over the US and Canada! Please only fill out if you are ready and committed to reaching your goals!

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Monday, January 23, 2017

Crock Pot Quinoa and Chicken Salsa Casserole

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Ingredients:

  • 1 lbs shredded Rotisserie Chicken
  • 2 cups of low sodium Chicken broth (1 cup put off to side)
  • 1 cup uncooked quinoa
  • 1 15 oz. can black beans (rinse before adding in)
  • 1 bag frozen corn (I get steam fresh)
  • 2 cups fresh salsa (or favorite brand)
  • 8 oz. Mexican Cheese blend
  • 5 oz Queso Fresco crumbled
  • 1 tsp ground cumin
  • 1 tsp ground pepper (or cracked)

Additional Toppings of your choice:

  • Greek yogurt (in place of sour cream– don’t worry, it tastes just fine) 🙂
  • Olives
  • Salsa
  • Chopped tomatoes
  • Avocado
  • Cilantro

Directions:

  1. Combine all the ingredients from first list – except 4 ounces of shredded cheese and 1 cup of chicken broth – in a 4 to 5-quart slow cooker.
  2. Add the remaining broth and shredded cheese over the ingredients.
  3. Cover with a lid and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, or until the quinoa is fully cooked.
  4. Enjoy and serve with your favorite toppings!

 

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Thursday, November 10, 2016

Loaded Steak Nachos

Deidra Penrose, healthy nacho recipe, fresh salsa, guacamole, greek yogurt, sour cream replacement, steak recipes, healthy dinner recipes, top beachbody coach PA,successful online fitness coach, clean eating tips, healthy mom ideas,

If you know me, you know I am slightly addicted to nachos!! I just can’t help myself sometimes!! So today I was in the mood, but instead of going and having a big cheat, I decided to make a healthier, cleaner version of my steak nachos!!

PS.. This takes about 5 minutes to make if you go George Foreman route!

Ingredients:

  • 2 cups organic blue corn tortilla chips
  • 2 cups lean steak cubes (I cooked on George Foreman)
  • 1/4 cup fresh salsa
  • 1/4 cup fresh guacamole (purchase at the grocery store or make your own! CLICK for home made guacamole recipe)
  • 1/8 cup jalepenos
  • 1/8 cup Plain Greek Yogurt- Use this as a healthy alternative for sour cream!

Directions:

  1. Place chips on bottom of plate
  2. Add ingredients according to how you like
  3. ENJOY!!

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Sunday, October 30, 2016

Gluten-free Lasagna Roll-ups

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I found a similar recipe on the internet just searching for dinner ideas, but was not so healthy.  So I made a few adjustments, and here we are!!

This Lasagna Roll-up was AMAZING!!!! And yes, its even gluten-free!!Deidra Penrose, gluten free lasagna roll ups, spinach recipes, ricotta cheese, healthy dinner recipes, healthy lasagna recipes, healthy mom tips, clean eating recipes, healthy family recipes, top beachbody coach PA, successful online fitness coach, healthy mom and nurse, healthy new mom tips

Ingredients:

  • Gluten free lasagna noodles (cook according to package directions)
  • 1/2 lb lean ground turkey meat
  • 1/2 lb lean ground beef
  • 8 ounces fresh spinach chopped
  • 16 ounce 1 % ricotta cheese
  • 1/4 cup Parmesan cheese (grated)
  • 1/2 c 1% Mexican style shredded cheese
  • 28 ounce organic tomato sauce
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp Himalayan salt (or Sea salt)

Directions:

  1. Pre-heat oven to 350 F degrees.
  2. With a large rectangle dish, spray Pam or Olive oil to cover bottom of dish.
  3. Add tomato sauce to bottom of dish.Deidra Penrose, gluten free lasagna roll ups, spinach recipes, ricotta cheese, healthy dinner recipes, healthy lasagna recipes, healthy mom tips, clean eating recipes, healthy family recipes, top beachbody coach PA, successful online fitness coach, healthy mom and nurse, healthy new mom tips
  4. In a small mixing bowl, add ricotta cheese, parmesan cheese, chopped spinach, gar
    lic, pepper, and salt and mix together with spoon
  5. In another medium mixing bowl, put both turkey meat and ground beef together and mix.
  6. On a separate plate, take cooked noodle and lay flat, add 1 tbsp of cheese mixture onto noodle and spread on top of noodle.
  7. Add quarter size pieces of mixed meats on top of cheese mixture over noodle.
  8. Roll up noodle and place inside dish over top of sauce
  9. Continue until all noodles are used. Add Shredded cheese over top of roll ups.
  10. Bake for 35 minutes or until meat is cooked throughly.
  11. Cool before eating.

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Deidra Penrose, gluten free lasagna roll ups, spinach recipes, ricotta cheese, healthy dinner recipes, healthy lasagna recipes, healthy mom tips, clean eating recipes, healthy family recipes, top beachbody coach PA, successful online fitness coach, healthy mom and nurse, healthy new mom tips

For more healthy tips, ideas for keeping the family healthy while being a rockstar busy momma, and daily accountability, motivation, and support, please fill out the application below for a spot in my upcoming online fitness challenge!

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