Veggie, Feta & Shrimp Linguine

Prep Time: 10 minutes, Cooking Time: 35 minutes

Makes 2 servings


  • 16 pieces of shrimp
  • 1 green pepper
  • 10 Brussel sprouts
  • 2 medium tomatoes
  • Garlic powder
  • Onion powder
  • Sea salt
  • Feta cheese
  • Parmesan cheese
  • Extra virgin olive oil
  • Whole grain linguine


Preheat the oven to 350 degrees. Drizzle 2 teaspoons of EVOO on bottom of baking dish.

Slice the pepper, cut the bottom of the Brussel sprouts off then cut in half, dice the tomatoes and place in baking dish.  Top with seasonings.  Place 1/4 cup feta cheese and 1/4 cup Parmesan cheese over veggies.  Drizzle 2 teaspoons of EVOO over mixture.  Place in the oven for 30 minutes.


We always start to prep dinner then excercise, tonight’s workout was Pilates which is 32 minutes so perfect timing for the veggies to really bake and absorb all the flavors!  With 20 minutes left, we boil the water for the linguine and cook according to the package directions.  Once we were done working out, we placed the shrimp on top of the mixture for approx 2 minutes, the longer you let them cook the more gummy they get so only do it for like 2 minutes.




Next, the noodles can be drained, placed on the plate; veggie mixture can be divided into half on each of the plates and dinner is served…ENJOY!!!


Clean Smothered Chicken

Are you tired of eating chicken the same old way and looking for a recipe?!  Look no further, I got you covered!!!

Total time approx 45 minutes


  • 7 pieces of chicken tenderloins
  • 1 medium onion
  • 4 cups baby Bella mushrooms sliced
  • 1/2 cup shredded cheddar cheese
  • Minced garlic
  • Sea salt
  • Black pepper
  • Oregano
  • Garlic powder
  • Dijon mustard


  • 2 sweet potatoes
  • 2 teaspoons almond butter
  • Cinnamon
  • 10 Pecans


If you are opting to have the sweet potatoes (they are AMAZING so I would opt in🙌🙌😉) with your meal, preheat oven to 425 degrees.  Clean the sweet potatoes, poke holes in both of them and place on the oven rack (be sure to put a price of foil on the rack below to catch the drippings – I forgot to do that and made a big mess😏)

While that was baking we decided to get our workout out of the way and finish the rest of dinner after that.  The excercise happened to be lower fix, which is approx 30 minutes – perfect for the sweet potatoes to bake.

Once we were done exercising, drizzle some EVOO on the bottom of a pan, place the chicken in and sprinkle each of the seasonings,


Once you turn them do the same to the other side, cook until no longer pink.


In a different pan, the sliced onions and mushrooms can be sautéed and topped with seasonings as well.




Everything is just about done and time to assemble!

Brush some Dijon mustard over the chicken.  (It’s a freebie so use as much as you wish😉)


Top with onions, mushrooms and cheese.


Once the cheese is melted,


The sweet potatoes can be removed from the oven, cut in half.  Place 1 tsp of almond butter,


cinnamon (as much as you like gotta love the freebies) and 5 crumbled pecans on top of the potato and dinner is served.  I hope you enjoy this dish as much as I did, this will definitely be added to the dinner mix!



Stuffed Mini Peppers


  • 24 mini sweet bell peppers
  • 6 slices turkey bacon
  • 3/4 cup light ricotta cheese
  • 1/3 cup grated Parmesan
  • 1/2 cup chopped spinach


Preheat oven to 350 degrees, spray cookie sheet with spray and set aside.

While the bacon is cooking until crisp, I cut the tops off and cleaned out the insides of the pepper.


Once the bacon is cooled, crumble into pieces; add ricotta cheese, parm cheese and spinach…mix well!

Stuff those babies!!

Cook for approx 15 minutes for filling to get hot.  If you like your peppers crunchier pull them out earlier.  Let cool and serve…these made an awesome snack on Christmas!  ENJOY!!!