Southern Comfort Poppyseed Chicken

Zeta’s cooks Mrs. Kim and Mrs. Alicia  know that when they make poppyseed chicken at the house there wouldn’t be a drop left. When I first had this recipe at Zeta I about died… I was skeptical at first because the poppyseed thing threw me for a loop. My friend Taylor had me over for dinner and guess what she made… POPPYSEED CHICKEN. I was so excited to finally make this dish. To make things even quicker I used a rotisserie chicken instead of cooking/boiling the chicken before you make the dish. Taylor always uses a rotisserie and hers was divine so…

Make this….. I promise you will LOVE it.


1 Rotisserie Chicken- deboned and shredded

1 Can of cream of chicken soup (10 3/4 oz)

1 16oz container of low fat sour cream

2 Teaspoons of poppyseeds

1 sleeve of ritz crackers

1/4 cup butter melted (half a stick)

Directions:  Pre-heat oven to 350

Debone your rotisserie chicken and place the meat into a big bowl

Combine the soup, sour cream and poppyseeds with the chicken and mix well

Crush one sleeve of ritz crackers and combine and mix well with the melted butter. (Melt the butter in the microwave for 35-40 seconds)

Evenly spread the chicken mixture into a casserole dish and top with the ritz cracker/butter mixture.

Bake for 35-40 minutes or until bubbly

1 Can

Zestyyyyy Chicken with Brown Rice


You know the nights where you cannot decide on anything to have for dinner because your fridge is empty? It was one of those nights.  I knew  I wanted something quick and healthy as well as something that would make multiple meals for the week. I ran to the store grabbed a few items and threw this together. It was awesome.. I know the recipe calls for chili sauce but Walmart didn’t have “natural”so I went with 1/2 cup of tomato sauce. I served it over brown rice with a side roasted asparagus.  I added Tony C’s seasoning to the tomato sauce to give it some zest. (I feel like I should be in Louisiana eating this dish btw) ENJOY!!!




Yields: 4 servings

2 Tbsp. olive oil, divided use
1 cup dry brown rice
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch strips
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup all-natural chili sauce OR Tomato Sauce
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper

1. Heat 1 Tbsp. oil in large saucepan over medium heat.
2. Add rice; cook, stirring frequently, for 1 to 2 minutes, or until rice starts to crackle.
3. Add water and salt. Bring to a boil, covered. Reduce heat; cook for about 30 to 35 minutes, or until rice is tender and fluffy.
4. While rice is cooking, heat remaining 1 Tbsp. oil in another medium nonstick skillet over medium-high heat.
5. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
6. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
7. Reduce heat to medium. Add tomatoes, chili or tomato sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes. — If you used tomato sauce and not chili then add Tony C’s.
8. Divide rice between four serving plates; top evenly with chicken mixture.

capture1 Beachbody Recipe

Crockpot Or Pressure Cooked Mississippi Roast

When I say this is the BEST ROAST RECIPE in the world….. I am dead serious.

Mississippi roast is just about the only roast I will eat. It has always been a long time favorite in my family. My sisters and I prefer it over any other kind. The flavor is so much better than a traditional roast. Its tangy but yet hearty and the ranch and gravy combo plus the peperoncini’s add that kick. When butter, ranch and gravy are involved you know its gotta be good. I made this roast in my instantpot pressure cooker but it usually is always made in a crockpot. I will give the directions for both. This easy dinner will be a family favorite I can promise you that. If you have a pressure cooker I encourage you to use it. Its a game changer when it comes to pot roasts in a short amount of time.

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1 2-3lb Beef Chuck Roast (go up in lbs if serving a bigger family)

1 package of ranch dressing mix

1 package of au jus DRY gravy mix

1 jar of peperoncini’s

1/2 stick of butter

Olive oil (if using a pressure cooker)

1 cup of beef broth (if using pressure cooker) or 1/4 cup if using crock pot

1 yellow onion chopped into big chunks

1/2 bag of baby carrots

Directions for Crock pot***

-Add 1/4 cup of  beef broth to your crock pot. Place the chuck into the crock pot.

-Sprinkle the packet of ranch and au jus gravy all over the chuck roast and rub it in (careful to not let the liquid rub off the seasoning.

-Pour a bit of the peperoncini juice into the crock pot (NOT ON THE CHUCK… it will wash away seasoning) place peperoncini’s on top of chuck roast (how ever many you want)

-Place 4-6 TBS of butter ON TOP of roast.

-Surround the roast with the onions and carrots.

Cook on low for 8 hours.

Serve with the gravy made from the roast (thicken if needed by dissolving corn starch in water then adding it to the juice)

Pressure Cooker Directions***** 

-Press the Saute button on your cooker and wait until it says “hot”

-Dry rub the ranch and dry gravy packet all over both sides of roast.

-Once the pot says hot place a TBS of butter and some olive oil into the cooker and wait for it to begin to sizzle.

Brown both sides of the roast in the cooker.

-Pour juice from the peperocini’s around the roast then place peppers on top.

-Pour 1 cup of beef broth into the cooker around the roast.

-Place 2 TBS of butter on top of roast with the peppers


-Place lid on cooker and press the manual button, high pressure for 35 minutes.

-When finished cooking release the steam and open the cooker placing the veggies into the juice surrounding the cooked roast.

-Set the cooker manually on high for 5 minutes for the veggies.

-Once the 5 minutes is up release the steam and open the lid.

-Strain out all the roast and veggies and set aside.

-Dissolve corn starch into water and pour into the juice. Press the saute button heating up the juice to thicken into gravy. Once it has reached your desired level of thickness turn off cooker and serve immediately.

Serve the roast and veggies with your favorite side. I served mine with Cauliflower Creamed Faux potatoes.


Crock Pot Apple Bourbon BBQ Pulled Pork

I have been beyond busy the past couple of weeks. This month I turned the big 22.. and I know what popped in your head, TAYLOR SWIFT. Even though that song is not one of my favorites from her I admit to blasting it all day on my birthday. I am wrapping up my last semester of college and I feel like these four years have flown by… if I could start it over, I would. Christmas time is almost here and I could not be more excited. Who doesn’t love hot chocolate, christmas lights, music and family? The holidays always get me when it comes to dieting.. I can’t turn down pie or food in general. I will be posting healthy alternatives to our holiday favorites to help you on and me stay on track!

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This recipe came about when I was wondering what in the world to make for dinner.. ever have those days? I had this campbell’s crock pot sauce that I had bought a while back but never got around to using. I thought it would be an easy dinner to serve with cauliflower mash and veggies. I loved it… and it made plenty of leftovers that I can throw on a salad or have again for dinner.

Ingredients for pulled pork

-2.5 lbs of plain pork tenderloin

-1 packet of campbells crock pot sauce “Apple Bourbon BBQ”

Place pork tenderloin in the crock pot and cover with sauce, cook on low for 7 hours or on high for 3-4. Take the pulled pork out and hour before serving (6 hours) and shred the pork and place back in sauce. Serve on a bun or by itself.

Cauliflower mash (If you have not tried this…. do it) 

-1 head of cauliflower

-1/3 cup of buttermilk or half and half

-1 Tbs of butter

– 2 cloves of garlic

-Salt and pepper

Steam the cauliflower  florets in a veggie basket or in the microwave. Place the steamed cauliflower into a food processor or blender and add the butter, half and half, salt and pepper and garlic. Blend until it is the consistency of mashed potatoes.

*I will be honest and say it does not ever get smooth like potatoes but you do not it chunky. Some say it has the consistency of grits.

I served my Pork and Mash with roasted carrots (a bag of baby carrots at 450 degrees for 20 min) and roasted asparagus (450 degrees for 15 min)

Enjoy =]

Nutritional Information Serves 6

3/4 cup of cauliflower mash – 60 calories  (Fat- 2.4 Carbs- 8.6 Protein- 3.7)

Pulled pork- 168 calories ( Fat- 3.3  Carbs- 15g Protein- 19.2)

Taco Lettuce Wraps

Who doesn’t love Mexican food? Cheese dip, guacamole, salsa and margaritas! I could eat mexican food probably everyday of the week if I could. Giving up the tortilla on my usual taco was not something I wanted to do! I usually eat my hamburgers without a bun and make it into a lettuce wrap and of course P.F chang’s lettuce wraps are TDF.. So why not tacos? I love this recipe because I can eat WAY more for just a few calories. I don’t know about you but I’m down for food 🙂



1.5lbs lean ground turkey or beef
1 small onion
4oz of medium salsa
1 Tsp cumin
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp paprika
1/2 Tsp oregano- if you don’t have it don’t worry
(I sometimes sprinkle some cayenne In it for added spice)
3/4 cup of water
8 large lettuce leaves

Optional additions
-Sour cream (I use Plain greek yogurt)

-brown turkey or beef on medium heat breaking it into small ground pieces.
– after its no longer pink add the dry seasoning mix it well
-add onion, water and salsa to the meat mixture stir well
– simmer on low covered for about 20 minutes until it has thickened.

Place taco mixture in center of lettuce wrap and top with your favorite taco toppings!
Serving size is 2 lettuce wraps
-255 calories per 2 wraps (calories will be higher with additions ex: cheese, sour cream etc.)
This makes 4 servings (8 tacos)


Stuffed peppers

I was having company over for dinner and I had a major craving for Mexican without all the calories! This recipe is one of my favorites for tex-mex and can feed a hungry crowd. Let’s just say there were absolutely no left overs and for dessert we had easy banana foster caramel cakes!


3 Red bell peppers
1 teaspoon of minced garlic
1 cup chicken broth low sodium divided
1.2 pounds of lean ground turkey
1/2 cup of minced white onion
1/4 cup of tomato sauce
Dash of chili seasoning
1 tsp cumin
1tsp garlic powder
Salt and pepper to taste
1 TBS of fresh cilantro (I use the tube)
Reduced fat cheddar cheese for topping

Sauté the onion and garlic for a minute or two then add in turkey and salt and pepper as well as cumin and garlic powder and brown until cooked.
Once cooked add in 1/2 cup of chicken broth and the tomato suave and let simmer for 3-5 min. Add cilantro and mix well then scoop mixture into each half of the pepper that has been de cored and cut into Halves (makes 6 halves) pour remaining 1/2 cup of broth into baking dish and cover with foil bake at 400 degrees for 30 minutes. 5 minutes before the peppers are ready top with reduced fat cheddar cheese and melt on top.
Serve with a side of rice and some sour cream for a delicious meal.

140 calories per half