Skinny Mango Peach Blueberry Cobbler ♥

So….It’s been a while!

I have been incredibly busy helping the roommates move out and making
our house
our home.

After the moving session last Saturday, Matt decided he would put together the kitchenette table I bought from Amazon that came in 3 very large boxes.

I was so happy to have him tackle that project because it gave me anxiety just looking at it!

After he was almost done he asked me how many tables I had bought.

One. Duh.

Well apparently Amazon decided to ship me 3 table and chair sets, rather than just one. So I had to go through that fiasco to get those back to them.

But now, I am super pleased with the end result.  Especially having taken a huge risk buying online.

I absolutely love this table! It’s totally affordable at $142 and it is perfect for our little space.
Here are the details if you are interested!

My friend & coworker gave me a mango from her tree in her yard this week. Last time she did this, I devoured the damn thing before I could make a dessert out of it!

This time, I told myself I would do something a bit more creative.

Voila…enter Skinny Mango Peach Blueberry Cobbler.

To be honest, I kind of threw it together. That’s my style usually. I like to experiment.

I received a two thumbs up from Matt. So I guess it’s another winner for the recipe book!

Did you try the cobbler? Let me know what you think in the comments below!!

xoxo, Robyn ♥

Skinny Mango Peach Blueberry Cobbler

Ingredients:

Filling:
1 Mango – peeled and cubed2 Peaches – cubed
1 cup blueberries
4 tbsp lemon juice
2 tsp whole wheat flour
1/4 cup agave nectar

Crumble Topping:
1 cup Old Fashioned Oats
1/2 cup whole wheat flour
1/3 cup white sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, melted

Directions:

1. Preheat oven to 375º F.
2. In a non-greased cast iron skillet at all ingredients for the filling a mix well until fruit is completely coated.
3. Combine all ingredients for the crumble topping in a bowl and mix well.
4. Top the filling mixture with the topping mixture.
5. Bake for approximately 40 minutes.
6. Top with low-fat whipped cream or low-fat ice cream. Enjoy!

Meal Prep ♥ Week One ♥ Mason Jar Salads

Okay, vacation is over. Time to get back to work tomorrow. Boo.

Although, I do love my job – it was nice to get away for a bit!

So to start the week out, I decided to try Mason Jar Salads for a quick lunch during the week.

I did a bit of research and found a site called Organize Yourself Skinny! Love this site!
She has a specific post that goes into detail on how to layer your mason jar salad and even provides some recipes that I ended up trying.
You can find her post here called The Ultimate Mason Jar Salad Tutorial.

As I get used to this meal prep process, I hope to create my own recipes to post here just for you all too!

Anywho, the first recipe I used was from Organize Yourself Skinny which is her Greek Salad recipe. I changed some of the ingredients to what I preferred from the store.  However, this was definitely a basic recipe with only a few ingredients. I put my change in ingredient below the recipe original:

• 5 quart size wide mouth mason jars
• 10 tablespoons Newmans Own Olive Oil and Vinegar Dressing
  • I used Organicville Olive Oil & Balsamic Organic Dressing
• 1 pint cherry tomatoes, halved
• 1 cucumber, sliced
• 1 cup pitted greek olives, sliced or chopped
• ¾ cup crumbled feta cheese
• 2 cups chopped or shredded rotisserie chicken
  • I used 1lb Publix Chicken Tenderloins cooked
• 5 cups chopped romaine lettuce
  • I mixed romaine and spinach lettuce

I layered the ingredients in the mason jars as listed & here you go folks! A delicious salad that I am so ready to have for the week!

Now for the next salad.

Shrimp Feta Cobb Mason Jar Salad.

Yep. It had me at Shrimp & Feta.

I found the link to this delicious salad from Organize Yourself Skinny, but the original recipe came from Savoring the Thyme.

Let me just say, the ingredients to this salad are absolutely delish! I used the same dressing as the previous recipe, but kept all the original ingredients (minus the onions – because Matty does not like onions).

• 5 large quart mason jars
• 10 tablespoons of your dressing of choice
• 8 grape tomatoes, halved
• 1/2 red onion, chopped (held – this is a Matty no no)
• 1 cucumber, chopped
• 2 large avocados, chopped
• 3/4 cup of chopped reduced-fat feta
• 5 boiled eggs, chopped
• 1 lb cooked shrimp, peeled & deveined
• 10 slices of cooked bacon, chopped
• 5 cups of romaine lettuce and baby spinach

Layer all the ingredients in the mason jar as listed. And you a have quite the salad!

Now I have to add, I will probably shake the salad and pour it out into a bowl. It just seems too packed in the mason jar to eat and get all the flavors.

However, love the fact that all the ingredients are in one container….ready to go!

I hope this helps you to jump start your meal prep too!

Do you have  any meal prepping suggestions? Did you try the recipes? Let me know how you liked them below!

Have a great week guys!

xoxo, Robyn ❤

Baked Egg, Turkey Sausage, and Multi-colored Potato Breakfast Skillet ♥

Since I have decided that this year will be a bunch of firsts for me, I figured I would share this lovely photo of me holding a fairly large snake over the holiday weekend. I definitely give credit to the couple of mimosas that gave me the liquid courage to hold that thing. However, (no worries Mom!) I was being supervised by the Gatorland Snake Operator standing nearby.  I’m pretty sure he said I looked like Britney Spears while the picture was being taken – okay I will take that Mr. Snake Man.

Photo Credit: Mr. Matthew.

I also had LASIK done last Thursday. Let me just say, if you have ever thought about doing it or want to do it, DO IT. After wearing glasses since 4 years old and contacts since 11 years old, this is like seeing a whole new world and I absolutely love it! Now the price, don’t really love, but hey – comes with the territory. I also wasn’t too keen on not being able to wear eye makeup for a few days, because let’s face it – mascara is a must have daily! Right ladies?

Now, this breakfast skillet recipe I am about to share with you. Well that is not a first for me. In fact, I make it quite often! So, I figured I would share it since I made it yesterday 🙂

I used celebration blend potatoes and added a sweet potato in there that just seemed very lonely on my counter. I love sweet potatoes as they are low glycemic and a good carb for you – yet so filling. After cutting them up and putting them in the cast iron pan, I loved seeing all of the healthy colors mixed together.

The way I cook the potatoes in the pan makes it quick and easy. I usually get very impatient while cooking potatoes because I feel like they. take. forever.

However, the process for this breakfast skillet is easy and in the end…quite tasty too! Oh, and did I mention that it’s healthy? As long as you aren’t watching your carb intake at the moment ladies! I also have a very hungry man to feed in my house that majority of the time requires eating for two all on his own.

Try the recipe below!

Be sure to like my post or leave a comment to let me know what you think!

Enjoy your breakfast, brunch, or even brinner (my fave!)

xoxo, Robyn ♥

Baked Egg, Turkey Sausage, and Multi-colored Potato Breakfast Skillet

Ingredients:

1/2 bag of Potato Inspired Celebration Potatoes, cubed
1 medium sweet potato, peeled and cubed
2 tbsp olive oil, divided
1 cup water
1 tsp garlic powder
1/2 tsp italian seasoning
salt & pepper, as desired
1/2 cup turkey sausage crumbles, optional (I used Jimmy Dean Fully Cooked)
3-4 large eggs
dried parsley, to taste

Instructions:

1. Preheat oven to 350 º F. Place cast iron skillet or oven safe skillet on stove and set to high heat.
2. Place potatoes in skillet with 1 tbsp olive oil and stir to coat. Pour in water and cover. Bring to a boil and allow to cook for about 5 minutes until all water has disappeared.
3. Remove cover and stir potatoes with a wooden spoon. Add another 1 tbsp of olive oil and garlic powder, italian seasoning, salt & pepper. Cook potatoes uncovered for another 5-6 minutes until fully cooked.
4. Add turkey sausage to skillet. With wooden spoon, create 3-4 holes within the potatoes. Add the eggs to where the spaces were made and top with parsley.
5. Place skillet in oven for about 5-10 minutes until eggs are cooked as desired. Enjoy!

Picante Provolone Stuffed Turkey Burgers with Skinny Watermelon Margaritas! Happy Fourth of July!

After a fantastic night with friends watching fireworks nearby on Sunday evening, we started our Fourth of July with a trip to New Smyrna Beach to visit with Matt’s brother and his girlfriend. We had an amazing time, but it was incredibly hot!

After a couple of hours, we had to head back home. But of course we couldn’t leave NSB without visiting The Dolphin View Restaurant for some delicious mahi sandwiches!

During the drive home, I was trying to figure out what to have for dinner that would be Fourth of July festive, but still somewhat healthy. I decided to go for the good ol’ turkey burger with some baked sweet potato fries!

Of course, as I started to make my turkey burger I figured it would be way better with cheese stuffed in the middle rather than your typical “melted on top” version.

So….voila! I came up with Picante Provolone Stuffed Turkey Burgers with Sweet Potato Fries.

Yes. It was as good as it looks.

Matt gave me his “I could have this every night” comment. When I get that, it means it’s a recipe for the books.

Oh….and Matty helped me create this skinny Watermelon Margarita!

My Fourth of July was complete….yum.

We finished the evening walking the neighborhood watching fireworks and lighting our own sparklers! It was such a nice evening!

I hope everyone had a safe and happy fourth!

See the recipes below!

Like what I made? Did you try it too? Let me know in the comments below!

xoxo, Robyn ♥

Picante Provolone Stuffed Turkey Burgers

Makes 3 large burgers

Ingredients:

Turkey Burgers:
1 lb Ground Turkey
1 large egg
1/4 cup chopped onion
1 clove garlic, minced
4 tbsp panko crumbs
3 slices of Boars Head Picante Provolone Cheese (or cheese of choice)
Olive Oil (Spray or Liquid)
Hamburger Buns of choice (or lettuce cups for an even healthier option!)

Tomato Salsa:
6 cherry tomatoes (cut into fourths)
1 tbsp olive oil
1 tbsp hot sauce of choice (I used Texas Pete’s)
Salt & Pepper, as desired

Toppings:
Lettuce of Choice
Mustard of Choice (I used yellow, Matt used spicy)

Instructions:

1. Cut tomatoes and mix with olive oil, hot sauce, salt & pepper in a small mixing bowl. Set aside.
2. Mix ground turkey, egg, chopped onion, garlic, and panko crumbs in mixing bowl with either a wooden spoon or clean hands. Take a small portion of ground turkey in your hand and flatten it. Place a piece of picante provolone cheese folded into a triangle in the center and cover with another small portion of ground turkey. Shape the ground turkey with cheese to your desired hamburger size and place about 1-2 inches apart on an oiled grill pan.
3. Heat grill pan to medium-high heat. Cook the turkey burgers for about 5 minutes on one side and then flip. Cook the burgers for another 5-7 minutes on the opposite side until fully cooked.
4. Place turkey burgers on your bun of choice and top with lettuce, tomato salsa, condiments.
5. Enjoy with a side of sweet potato fries, potato salad, regular salad, whatever you choose!

 

Refreshing Watermelon Margaritas

Ingredients:

1 cup of seedless watermelon, cubed
2 ounces of orange juice (I used Simply Orange Pineapple – my favorite!)
2 ounces of lime juice
3 ounces of tequila silver
1/4 tsp of agave nectar (or sweetener of choice)
4 ice cubes
1 ounce Cointreau

Instructions:

1. Pureé watermelon in blender until no more chunks appear.
2. Place pureéd watermelon, orange juice, lime juice, tequila, and agave nectar with ice cubes in tin shaker.
3. Shake until well blended.
4. Serve in your favorite margarita glass and top with 1 ounch of Cointreau. Drink with a straw. Enjoy!