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Thai Chicken Pizza
Jerk Pork Tenderloin
Saucy Mama Jambalaya
Southwest Spaghetti Squash

Jerk Pork Tenderloin with Mango Chutney and Coconut Basmati Rice

Prep Time: 30 minutes / Cook Time: 4 hours 30 minutes / Servings: 4


  • 1 cup Basmati Rice 

  • 14 oz. (one can) Lite Coconut Milk 

  • 2 Mangoes, peeled, seeded and chopped

  • 2 Red Bell Peppers, seeded and chopped 

  • 4 chopped Scallions 

  • 1/2 cup Freshly Squeezed Orange Juice 

  • 1 lb. pork tenderloin 

  • 1/4 cup Golden Raisins 

  • 1/4 cup Cilantro 

  • 1/2 cup crushed Macadamia nuts 

  • 1 1/2 cups low-sodium chicken broth 

  • 2 tablespoon Extra Virgin Olive Oil 

  • 3 tbsp. Apple Cider Vinegar 

  • 1 tsp fresh grated ginger (I used my zesting tool) 

  • 1 1/2 tsp Pumpkin Pie Spice 

  • 1 tbsp ground allspice 

  • 1/2 tsp Cloves (ground) 

  • 1/2 tsp. red chile flake 

  • salt and pepper



  1. In a medium saucepan, heat 1 Tbsp olive oil on high heat. Add 1 cup Basmati rice and toast the rice for 2-3 minutes, stirring constantly. Stir in 1 cup light coconut milk, and 1/2 cup water. Season with salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Remove from heat and set aside.

  2. In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. red chile flake and 1/2 tsp. Pumpkin pie spice.  Season with salt and pepper and stir until all ingredients are combined. Cook on medium heat until fruits and vegetables are soft, and juices are reduced, about 25 minutes. Stir in golden raisins and Macadamia nuts in last 2-3 minutes of cooking.

  3. Cut the pork tenderloin into cube size pieces. In a large skillet, heat 1 Tbsp olive oil on medium heat. Add pork and season with salt and pepper.  Brown the meat for about 3 minutes on each side.  Transfer the meat to a crock pot and add 1 cup low-sodium chicken broth, 1 Tbsp. ground allspice, 1/2 tsp. Ground cloves, 1 tsp. pumpkin pie spice and 1/4 tsp. red chile flake. Stir until ingredients are combined. Cook the meat on high in the crock pot for about 3 hours, until meat is ready to be shredded with a fork.

  4. Remove the meat from the crock pot, shred with a fork and transfer it back to the crock pot. Adjust seasoning and add another 1/2 cup chicken broth if necessary. Continue to cook in crock pot for an additional 30-40 minutes. 

  5. To serve: shape 1/2 cup coconut rice in a 1/2 cup measuring cup. Place on plate. Spoon the shredded pork tenderloin onto the plate over rice. Spoon the mango chutney on top of the pork.  Garnish with chopped cilantro.

Healthy Saucy Mama Jambalaya

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 4 


  • 1 cup brown rice, uncooked

  • 2 cups Roasted Red Pepper & Tomato Soup (Trader Joe's)

  • 2 cloves garlic, minced or pressed 

  • 12 oz. large shrimp, peeled and deveined (about 2 dozen shrimp)

  • 9 oz. pre-cooked chicken Andouille sausage (3 sausages) 

  • 2 stalks celery, chopped into 1" pieces on a bias

  • 3 green onions, chopped (green ends separated for garnish)

  • 1 cup Saucy Mama Orange Habanero Wing Sauce, divided

  • 1/2 green bell pepper, seeded and sliced

  • 1/2 yellow, orange or red bell pepper, seeded and sliced

  • 1 cup mini heirloom tomatoes, different colors, quartered

  • non-stick cooking spray ( I used a coconut oil spray)

  • salt and pepper to taste


  1. Heat an outdoor grill to high heat.

  2. Soak about 5 wooden skewers in water for about 10 minutes so they don't burn on the grill. 

  3. Heat a large saucepan to medium heat.  Spray it generously with cooking spray, add the brown rice and stir until coated with the spray.  Toast the rice for about 2 minutes, add the tomato soup, minced garlic and 1/4 cup of Saucy Mama Orange Habanero Wing Sauce.  Season with salt and pepper to taste.  Stir until combined, bring to a boil and then cover, reduce to a simmer and cook for another 30 minutes, until the rice is soft.

  4. Skewer the shrimp onto the soaked wooden skewers, about 4 or 5 to a skewer.  Place them flat in a glass baking dish and pour about 1/2 cup of the Saucy Mama Orange Habanero Wing Sauce on the shrimp, making sure to coat the shrimp completely on both sides.

  5. Place the shrimp skewers and the chicken Andouille sausages on the grill and cook for about 3 minutes on each side, until the shrimp is cooked through and the sausages are slightly browned (I like my sausages with lots of char on them, so I left them on the grill a bit longer!).   Remove from the grill and allow to cool for a minute.

  6. Slice the sausages into 1" pieces on a bias. 

  7. Remove the shrimp from their skewers and set aside.

  8. Heat a large saucepan to medium heat.  Spray it generously with cooking spray and add the celery, bell peppers, chopped green onions and heirloom tomatoes.  Season with salt and pepper to taste. Stir and cook on medium heat for about 5-7 minutes, until veggies are fairly soft.   

  9. To serve:  Stir ALL the ingredients in with the cooked rice.  Stir until combined.  Transfer to four separate serving dishes, garnish with the remaining green onions and serve.

Southwest Spaghetti Squash

Prep Time: 20 minutes / Cook Time: 40 minutes / Servings: 6


  • 1 large spaghetti squash

  • 1 lb. lean ground turkey or beef

  • 2 medium Roma tomatoes, chopped

  • 1 red bell pepper, seeds removed and chopped 

  • 2 ears of white corn

         (kernels removed and ears discarded)

  • 1 can black beans, rinsed and drained 

  • 3 scallions, chopped 

  • 1/4 cup chopped fresh cilantro

         (plus a few sprigs for garnish)

  • 1 avocado, peeled, seeded and thinly sliced

  • juice of 1 lime

  • 3 tbsp. olive oil

  • 2 tsp. garlic powder

  • 1 tbsp. ground cumin

  • 2 tsp. chili powder

  • 1 tsp. paprika

  • 1/4 tsp. cayenne pepper (optional)

  • salt and pepper



  1. Preheat the oven to 400 degrees. 

  2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.  Use a spoon to remove the seeds and center strings.

  3. Drizzle the two halves with 2 tbsp. of olive oil and then sprinkle with salt, pepper and 1 tsp. garlic powder.

  4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.  Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it's too hard to remove, cook for another 10 minutes.   Remove from the oven, scrape and fluff the stringy squash with a fork. Transfer the spaghetti squash to a large mixing bowl, but reserve the shells.

  5. Heat a large skillet with 1 tbsp. olive oil on medium heat.  Add the ground turkey, scallions and red bell pepper.  Season with salt and pepper, 1 tsp. garlic powder, cumin, chili powder, paprika and cayenne powder.  Stir to combine and continue to cook on medium heat until the veggies are soft and the turkey is browned and cooked through, about 7-10 minutes.  Remove from the heat and set aside.

  6. In the large mixing bowl with the spaghetti squash, add the turkey mixture, tomatoes, corn, black beans, cilantro and lime juice.  Stir with a fork to mix until all ingredients are combined.  Adjust seasoning if necessary.

  7. Fill the two squash shells evenly with the mixture, garnish with the avocado slices and a few more sprigs of cilantro.

Thai Chicken Pizza

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 8-10 slices


  • 1 ready-made pizza dough (I love Trader Joe's brand)

  • 1/2 cup dark, sweet barbeque  sauce 

  • 1 tsp. Sriracha chili sauce (optional)

  • 2 tbsp. natural peanut butter

  • 3/4 cup shredded four cheese Italian blend 

  • 4 boneless, skinless chicken breast tenders, chopped

  • 2 tbsp. fresh cilantro, chopped

  • 2 tbsp. red bell pepper, chopped

  • 2 tbsp. fresh basil, chopped

  • 2 scallions, chopped

  • 1/4 cup shredded carrots

  • zest of 1 lime 



  1. Prepare the oven and pizza dough according to package directions. 

  2. In a medium mixing bowl, combine the BBQ Sauce, Sriracha and peanut butter.  Mix vigorously with a spoon until smooth and combined, set aside.

  3. Remove 3 tbsp. of the sauce and heat it in a large skillet on medium heat.  Add the chicken and stir, continuing to cook on medium heat for 5-7 minutes, until the chicken is browned and cooked through.  Remove from the heat and set aside.

  4. Spoon the remaining sauce onto the prepared pizza crust.  Top with the shredded cheese, then top with the chicken, cilantro, red bell pepper, basil, scallions and carrots.  Heat in the oven for 7-10 minutes, until the cheese is melted.  Remove from heat, top with lime zest, slice and serve.

Greek Yogurt Chicken Curry

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4


  • 6 chicken breast tenderloins, chopped

  • 2 medium carrots, peeled and sliced

  • 15-20 thin asparagus spears, ends trimmed and chopped into 2" pieces

  • 3 stalks celery, chopped

  • 3 scallions, chopped

  • 1/2 cup frozen green peas 

  • 1/2 cup Greek Yogurt 

  • 1 tsp. garlic powder

  • 1 tsp. Jamaican jerk seasoning

  • 2 tsp. curry powder 

  • salt and pepper

  • olive oil cooking spray


  1. Heat a wok or large skillet to high heat and coat with olive oil cooking spray.  Add the chicken, jerk seasoning, garlic powder and curry powder. Season with salt and pepper to taste. Stir until combined and cook for 2-3 minutes.

  2. Add carrots and celery, cook for about 4 minutes, stirring frequently, until chicken is just cooked through.

  3. Stir in scallions, asparagus and peas. 

  4. Turn off heat, stir in Greek yogurt and just a bit of water to deglaze the bottom of the pan.  Adjust seasoning and stir until all ingredients are coated with the yogurt curry sauce.  Allow the veggies to steam for about 2-3 minutes before serving.  Serve with basmati or jasmine rice.

Veggie Bacon Wrapped White Lasagna Rolls

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 8


  • 8 lasagna noodles

  • 8 oz. fresh ricotta cheese

  • 8 strips veggie bacon (I used Morningstar), thawed

  • 8 ounces frozen chopped spinach, thawed

  • 10 ounces baby bella mushrooms, sliced

  • 1 cup 2% low-fat milk

  • 1/2 cup heavy cream

  • 2 cups of four cheese Italian blend, shredded

  • 1/4 tsp. ground nutmeg

  • 1/2 tsp. crushed red pepper flake

  • salt and pepper, to taste

  • 2 tbsp. olive oil

  • 1-1/2 tsp. garlic powder



  1. Preheat oven to 400 degrees.

  2. BOIL THE LASAGNA NOODLES: Fill a large pot with heavily salted water. Bring to a boil and add the lasagna noodles. Stir and boil on high heat for about 7 minutes, until the noodles are soft. Drain and set aside.

  3. COOK THE MUSHROOMS AND SPINACH: Heat the olive oil in a large skillet on medium heat. Add the mushrooms and season with 1 tsp. garlic powder. Season with salt and pepper to taste. Stir and cook on medium heat for about 7 minutes, until the mushrooms are browned and liquid is absorbed. Stir in the spinach and cook for an additional 2 minutes, until the spinach is warm.

  4. MAKE THE SAUCE: In a small saucepan combine the low-fat milk, heavy cream and 1 cup of the shredded cheese. Stir and cook on medium heat. Season with the nutmeg, crushed red pepper flake and the remaining 1/2 tsp. garlic powder. Add salt and pepper to taste, stir and cook until the cheese is melted and the sauce thickens slightly, about 5 minutes.

  5. BUILD AND BAKE THE LASAGNA ROLLS: Lay the lasagna noodles out on a flat surface. Spoon and spread about 2 tbsp. of the ricotta cheese on top of each of the noodles. Divide the mushroom and spinach mixture up evenly and spread it on top of the ricotta and noodles. Sprinkle about 1 tbsp. of the remaining shredded cheese on top of each of the noodles. Roll them up tightly, wrap one piece of veggie bacon around each of the rolls and place them upright in a loaf pan. The eight rolls should fit snug in the loaf pan. Pour the white sauce over the rolls and top with the remaining shredded cheese. Bake them in the oven, uncovered for about 20 minutes. Raise the heat to broil and brown the tops of the rolls for the last five minutes. Use barbeque tongs to remove each roll carefully. Spoon the remaining sauce over the rolls and serve.

Easy Crock Pot Chicken Machaca

Prep Time:  30 minutes / Cook Time: 6 Hours / Servings:  8


  • 1 lb. boneless, skinless chicken thighs

  • 1 lb. boneless, skinless chicken breast

  • 1 green pepper, seeded and chopped

  • 1 Roma tomato, chopped

  • 6 scallions, chopped

  • 2 tbsp. olive oil 

  • 3 cups low-sodium chicken broth

  • 2 tbsp. cumin powder

  • 1 tbsp. garlic powder

  • 1 tbsp. paprika

  • 1 tbsp. chili powder

  • 1tsp. cayenne pepper



  1. Heat the olive oil in a large skillet.  Add the chicken, season with salt and pepper and sear on high heat for 3-5 minutes per side, until browned.  Remove the chicken from the pan and transfer to the crock pot.

  2. Add 1 cup of the chicken broth to the skillet, deglaze the pan with the broth, lower heat to medium, add scallions, peppers and tomatoes and cook for 3-5 minutes, until veggies are soft.  Remove from heat and transfer entire mixture to the crock pot.

  3. Add the rest of the chicken broth and remaining spices to the crock pot.  Cover and cook on low heat for 4 hours.

  4. Shred the chicken with a fork, adjust seasonings to taste, stir and cover.  Cook on low heat for another two hours.

  5. To Serve:  Stir well and spoon chicken onto serving dish with slotted spoon, draining some but not all of the juices before plating.  Serve with warm tortillas, rice, beans and/or salsa.

Baked Ono Tacos

Prep Time: 30 minutes / Cook Time: 15 minutes / Servings: About 6 tacos

For the Tacos:


  • 4 Hawaiian Ono Fish fillets (about 4 oz. each) 

  • 4 tbsp. Southwest seasoning or rub 

  • 6 Corn Tortillas 


  1. Rub the seasoning on both sides of the fish fillets. Place the fillets on a cookie sheet and broil in the oven for 10-12 minutes, until the fish is just cooked through. Break the fillets up into bite size pieces. 

  2. Warm the tortillas in the oven for 3-4 minutes. Place a few of the fish pieces into the center of each tortilla. Garnish with salsa slaw, roasted corn and red pepper chutney and mango avocado cream (recipes below). 

Salsa Slaw:

  • 1/4 head green cabbage, finely shredded

  • 1 medium tomato, chopped

  • 3 scallions, chopped

  • 1 medium serrano chile, membrane and seeds removed, chopped

  • juice of 1 lime

  • salt and pepper to taste


  1. Combine all ingredients into a large mixing bowl and stir well. 

Roasted Corn and Red Pepper Chutney:

  • 1 ear of yellow corn

  • 1 whole roasted red pepper (from a jar)

  • 2 tbsp. finely chopped fresh cilantro

  • 3 tbsp. apple cider vinegar

  • 2 tbsp. garlic infused olive oil (or 2 tbsp. olive oil and 1/2 tsp. garlic powder)

  • salt and pepper to taste 


  1. Place the corn in the oven and broil for about 5 minutes.  Turn over and broil for an additional 5 minutes.  Remove from heat, allow to cool for about 10 minutes.  Remove the husks and with a large knife,  cut straight down the ear of corn, removing the kernels.  Transfer the kernels to a large mixing bowl and discard the ear.

  2. Chop the roasted red pepper into small bits.  Transfer to the mixing bowl with the corn.

  3. Add the cilantro, vinegar and olive oil to the mixing bowl.  Stir until all ingredients are combined.  

  4. Season with salt and pepper, stir again until combined.

Mango and Avocado Cream:


  • 2 avocados, peeled, pitted and chopped

  • 1 medium mango, peeled, seeded and chopped

  • 1 tsp. Southwest seasoning or rub

  • salt and pepper to taste


  1. Combine all ingredients in an immersion blender or food processor.  Mix on high speed for about 30 seconds, until mixture is smooth and creamy.  

Meaty Marinara Acorn Squash

Prep time: 15 minutes / Cook Time: 1 hour  / Servings: 2


  • 1 large acorn squash 

  • 1/4 cup olive oil

  • 1 lb. lean ground turkey

  • 1/2 cup shredded four cheese Italian blend 

  • 1 jar (16 oz.) tomato basil marinara sauce 

         (I use Trader Joe's)

  • 1 green bell pepper, chopped

  • 1/4 medium yellow onion, chopped

  • 2 tbsp. brown sugar

  • 1/4 tsp. pumpkin pie spice

  • 1/2 cup California red wine

  • 1 bay leaf

  • 1 tsp. Italian Seasoning

  • 1 tsp. garlic powder

  • salt and pepper to taste 



  1. Preheat the oven to 400 degrees. 

  2. Cut the acorn squash in half so that the top and bottom rest flat on a cookie sheet.

  3. Remove the seeds from the inside of the squash and rub with 1 tbsp. each of olive oil.  Season with salt and pepper to taste. 

  4. Lay the acorn squash yellow side down on the cookie sheet.  Leave it uncovered and place it in the oven to bake at 400 degrees for about 30 minutes, or until the flesh is soft when pierced with a fork.  Remove from the heat, flip them over on the cookie sheet (yellow side up) and set aside.

  5. Heat a large skillet on high heat with 2 tbsp. olive oil.  Add the bell pepper, onion and ground turkey. Season with salt, pepper and garlic powder.  Continue to cook on medium heat, stirring occasionally for 7-10 minutes until the ground turkey is cooked through and the veggies are soft.

  6. Add the marinara sauce and reduce the heat down to a simmer.  Add the brown sugar, pumpkin pie spice, red wine, bay leaf, and Italian seasoning. Stir well until combined.  Allow the sauce to simmer, stirring occasionally, until there is almost no liquid left in the sauce.  Adjust the seasoning, stir, and remove from the heat.

  7. Spoon about 1/2 cup of the marinara into the center of the acorn squash.  Top with shredded cheese and place the stuffed squash back in the oven for about 5 minutes, until the cheese is melted and bubbly.  Allow them to cool for 5 minutes before serving.

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Greek Yogurt Chicken Curry
White Lasagna Rolls
Chicken MAchaca
Baked Ono Tacos
Marinara Acorn Squash
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