How was your weekend, friends? Ours was pretty laid back and consisted of a movie night at home, lots of errand running and a fun night out to celebrate our friends’ wedding. I’m looking forward to having a three-day weekend for James’ birthday in April because Saturday and Sunday always go by way too quickly!

As Im getting ready for the work week to start, I always try to make sure our pantry and fridge are stocked with a couple different healthy breakfast options. James has been on a major granola kick the past couple of months, which means we’ve been buying two or three boxes a week. Even when buying in bulk, it’s much more cost effective to make your own batch of granola. You can control the mix-ins and the sugar content, which is a big benefit. One of the reasons granola tastes so good is it’s often loaded with sugar.

I skip the refined sugars in this recipe and instead use honey to give the granola its sweetness. And, is there a more perfect combination than peanut butter and strawberries? I think not.

Granola is ridiculously easy to make, so save yourself some money and take 15 minutes to throw a batch together. If your family eats granola everyday, double this batch to make sure it lasts you through the week.

PB&J Granola

[ingredients title=”Ingredients”]

• 1/2 cup natural creamy peanut butter
• 2 Tbsp. coconut oil
• 1/4 cup honey
• 1/2 tsp. cinnamon
• 1/2 tsp. pure vanilla extract
• 2 cups old-fashioned oats
• 1/2 cup freeze-dried strawberries

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
2. Place peanut butter, coconut oil and honey in a large, microwave-safe bowl. Microwave on high for 30 seconds, until peanut butter just starts to melt. Stir mixture with a rubber spatula until smooth. Add cinnamon, vanilla and oats and stir until oats are coated in peanut butter mixture.
3. Spread granola evenly across baking sheet and bake for 10 to 15 minutes, until golden brown, flipping granola halfway through.
4. Remove granola from oven and stir in strawberries. Allow granola to cool completely before storing in an airtight container.
   [/directions]

The post PB&J Granola appeared first on The Broadcasting Baker.

We’re halfway through the week — hooray for that! You’ve probably noticed my posts the past few weeks have been less consistent and feature fewer recipes. I’m going through one of those periods where life doesn’t seem to slow down for anything. Most nights consist of me coming home from work, cooking dinner, working out and then heading straight to bed. I’m feeling a bit rundown, so I’ve been neglecting the blog a bit. I’m hoping life will slow down a bit soon so I can spend more time in the kitchen testing recipes. It’s my happy place!

Despite how hectic life is right now, I’m trying really hard to cook at least five nights a week. We usually take leftovers for lunch and knowing we have healthy meals to grab on busier days means there’s one less thing to be stressed about. These five dinners are recipes I find myself making again and again because they’re simple, but delicious. The last thing I want to do at the end of a long day is spend an hour in the kitchen. Hopefully these recipes will make your life easier, too!

Slow-Cooker Pork Carnitas

This is one of my all-time favorite meals. You can prep the pork the night before or in the morning and then throw it into the slow cooker while you’re at work. You’ll come home to an amazing smelling house and will only have to shred the pork before you dig in!

 Spicy Peanut Butter Drumsticks

This is one of my favorite meals to throw together when I’m craving takeout. These drumsticks are slightly spicy with just a hint of peanut flavor. I like to serve them with naan and salad or on top of jasmine rice.

Weeknight Chicken Sausage Pasta

Is there anything more comforting than a warm bowl of pasta? This lighter pasta dish is one you can feel good about digging into and takes less than 30 minutes to whip up.

Chicken Sausage Sheet Pan Dinner

This healthy meal comes together in just 30 minutes. Sausage, potatoes and carrots get thrown together and cooked on one pan, making for a delicious dinner that couldn’t be easier.

Mini Turkey Meatloaves

I’m saving the best recipe for last. These mini meatloaves are full proof and so darn good! Friends and family request them repeatedly. If I know I’m going to have an especially busy day, I’ll put the meatloaves together the night before so all I have to do is pop them in the oven when I get home from work.

What’s your go-to recipe on busy nights?

The post Five Easy Weeknight Dinners appeared first on The Broadcasting Baker.

Happy Monday! How was your weekend? We made a quick trip to Illinois to visit my family. We always love going home because we usually don’t make any plans ahead of time and instead spend the weekend relaxing. It was so much fun to catch up with my parents and uncle, but our trip was too short!

Every time we come back from being out of town for the weekend, I do feel a bit frazzled. I like to head into the week with our meals planned out so we don’t feel tempted to grab unhealthy options when work gets hectic. Although it was about the last thing I wanted to do on a Sunday night, I threw together this easy sheet pan meal to pack up for lunches for the first part of the week. Preparation is the key to success, right?

I love this meal because it’s not only easy, but extremely satisfying. The protein from the sausage and fiber from the potatoes will keep you full well past that 3 p.m. slump. And, I think the easy cleanup isn’t a bad selling point, either.

James and I both loved digging into this dish for lunch today, so I plan to add this recipe to my weekly meal prep rotation. It would be so easy to tweak based on what veggies are in season. I’m already planning on recreating this next week with brussels sprouts!

Chicken Sausage Sheet Pan Dinner

[ingredients title=”Ingredients”]

• 4 chicken sausages (I love Aidells)
• 3 parsnips, peeled
• 3 carrots, peeled
• 8 red potatoes
• 1 Tbsp. olive oil
• 1 tsp. thyme
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
2. Cut parsnips and carrots into 1/4-inch thick slices. Dice potatoes into 1/4-inch pieces. Pour vegetables and potatoes onto baking sheet and drizzle with olive oil. Toss with thyme, garlic, salt and pepper.
3. Push vegetables and potatoes aside to make room for chicken sausages in the middle of the pan. Bake for 25 to 30 minutes, until potatoes and vegetables are browned and tender, flipping everything once halfway through cooking.

[/directions]

The post Chicken Sausage Sheet Pan Dinner appeared first on The Broadcasting Baker.

There are some foods that you never grow out of — mac and cheese, pizza, ice cream.

And, for me, chicken fingers.

My parents always joke about how my brother and I used to order them every time we went out to eat as kids. We could be at a fancy, special occasion restaurant and we would still, without fail, choose the chicken fingers. Eventually our palettes matured and we got more adventurous with our food, but our love of chicken fingers never faded.

These chicken fingers are a grownup version of my childhood favorite. They’re coated in my absolute favorite crackers, Nut Thins. The crackers are made out of almonds, making them gluten free and packed with protein. They’re super crunchy and delicious, which makes for the perfect breading. If you don’t have a food processor to grind them up in, let out some tension by breaking them into crumbs with your hands.

This breading is more delicate than traditional breadcrumbs, so be gentle when transferring the chicken fingers to the baking sheet and flipping them.

Sweet And Smoky Cracker-Crusted Chicken Fingers

[ingredients title=”Ingredients”]

• 1 lb. chicken breasts, cut into strips
• 2 cups Nut Thins Smokehouse Crackers
• 1/2 cup almond flour
• 2 Tbsp. dijon mustard
• 2 Tbsp. honey
• 1 tsp. salt
• 1/2 tsp. pepper

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. While oven is preheating, place crackers in a food processor and pulse until they resemble breadcrumbs. Place in a large, shallow bowl and stir in salt and pepper. Set aside.
2. In a shallow bowl, whisk together mustard and honey. Set aside.
3. Lightly dredge each chicken strip in almond flour, then honey mustard, then cracker crumbs, being sure to coat the entire piece of chicken.
4. Place chicken strips on a large baking sheet coated in cooking spray and bake for 25 to 30 minutes, flipping the strips over once halfway through cooking.

[/directions]

The post Sweet And Smoky Cracker-Crusted Chicken Fingers appeared first on The Broadcasting Baker.

If my body doesn’t have lots of fruits and vegetables on a consistent basis, I can tell a huge difference in how I feel. I get cranky, crave junk food and have absolutely no energy. I love eating fruits and veggies, but I’ll only reach for them if they’re easy to grab when I’m running around. It’s not like chopping veggies takes an hour, but it’s easy to prioritize other tasks when you’ve got a never-ending to-do list.

That’s where this salad comes in handy. I like to make this on Sunday or Monday nights to go with whatever we’re having for dinner. Because it’s just the two of us, there are always plenty of leftovers to take for lunches or afternoon snacks throughout the week. And, this salad is so much more satisfying than scarfing down a tempting cookie at the coffee shop near my office.

For me, great salads are like great fro-yo: the more toppings, the better. I tend to switch a few ingredients out depending on what’s in season and what looks good at the farmer’s market each week. But, this combination is my go-to. It makes for a hearty side dish or a satisfying meal when topped with some protein. My favorite meat to throw on top for lunches is spicy chicken Italian sausage — it complements the artichoke, tomatoes and pepper perfectly.

And, have you ever had homemade croutons before? Once you try them, you’ll never want to buy those bagged imposters again. Homemade croutons are ridiculously easy to make and infinitely more delicious. This recipe makes a large batch, so store any extras in an airtight container for up to one week. Then try not to eat them all while binge watching Gilmore Girls. 

I think the only way to eat this salad is tossed in a little garlic lover’s vinaigrette, but it’s great no matter what the dressing. You should serve the dressing on the side if you plan on having leftovers. It will help you avoid a sad, soggy salad the next day. Enjoy!

Everyday Salad With Homemade Croutons

[ingredients title=”Salad Ingredients”]

• 1 large head red-leaf lettuce, torn into bite-size pieces
• 1 cup cherry tomatoes, quartered
• 1/2 cup red, orange or yellow bell pepper, chopped
• 1/4 cup canned artichoke hearts, rinsed and chopped
• 1/4 cup red onion, chopped
• 1/8 cup green olives, sliced
• 1 Tbsp. parmesan cheese, freshly grated

[/ingredients]

[ingredients title=”Croutons Ingredients”]

• 4 oz. sourdough bread
• 1 Tbsp. olive oil
• 1/2 Tbsp. parmesan cheese, freshly grated
• 1 tsp. garlic salt
• 1/2 tsp. pepper
• [/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 375 degrees. While the oven preheats, toss all the salad ingredients together in a large bowl. Refrigerate while you make the croutons.
2. Cut bread into half-inch cubes. In a medium bowl, whisk together oil, cheese, garlic salt and pepper. Add bread to the bowl and stir until bread is coated in the oil mixture.
3. Spread bread cubes onto a large cookie sheet lined with parchment paper, giving them plenty of room to breathe. Bake for 10 to 15 minutes, until edges start to turn golden brown.
4. Remove croutons from the oven and cool completely. Place croutons on top of salad and serve with your favorite dressing on the side.

[/directions]

The post Everyday Salad With Homemade Croutons appeared first on The Broadcasting Baker.

I haven’t spent much time in the kitchen this week, thanks to a nasty head cold I caught a couple of days ago. I usually throw together a pot of this soup when I get sick because the spiciness seems to help with congestion, but I haven’t had the energy. Thank goodness for Rush Hour Station’s Anger Management soup — it instantly made me feel a bit better.

I did get a chance to test out a new zoodles recipe earlier this week and I was really happy with the results. Have you hopped on the zoodles bandwagon yet? I’d had them before but hadn’t ever served them to James because I was worried he wouldn’t be able to get past the fact that he was eating zucchini. I was pleasantly surprised when he cleaned his plate at dinner and demolished some leftovers at lunch the next day. He kept calling this “zughetti,” which cracked me up.

I’m not going to tell you zoodles are just as good as regular pasta because that would be a lie. I’m a pasta lover and, in my opinion, you just can’t beat the real thing. But, because life is all about balance, I try to opt for zoodles more often than classic spaghetti. They’re delicious, but in a different way.

For me, the key to making zoodles a hit is in the sauce. The meatballs cook in the marinara instead of in the oven, giving them more flavor and reducing the number of dirty dishes.

I use this OXO hand-held spiralizer to make my veggie noodles. It’s easy to use and much easier to store than some of the larger, countertop spiralizers. You can usually find them at Bed Bath and Beyond and sometimes TJ Maxx.

Zoodles With Meatballs

Zoodles:

[ingredients title=”Ingredients”]

• 3 large zucchini
• 1 tsp. salt
• 1 Tbsp. olive oil

[/ingredients]

Meatballs:

[ingredients title=”Ingredients”]

• 1/4 cup Italian breadcrumbs
• 1/4 cup parmesan cheese, finely shredded
• 1 egg
• 1/4 cup skim milk
• 1/2 Tbsp. fennel seed
• 1/2 tsp. garlic salt
• 1 lb. lean ground beef or turkey
  [/ingredients]

Marinara sauce:

[ingredients title=”Ingredients”]

• 1 Tbsp. olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp. crushed red pepper
• 1 28 oz. can crushed tomatoes with basil
• 1/2 Tbsp. dried basil
• 1/2 Tbsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. salt
  [/ingredients]

[directions title=”Directions”]

1. Use a spiralizer to cut zucchini into noodles. If the zoodles are longer than regular spaghetti, cut them in half. Place zoodles on top of paper towels and sprinkle with salt. Place another paper towel on top of the zoodles, press down and let zoodles sit for 15 minutes. This will ensure your zoodles don’t end up soggy.
2. While zoodles are resting, make the meatballs. Place breadcrumbs, parmesan, egg, milk, fennel and garlic salt in a large bowl. Whisk until combined. Add meat to the bowl and use your hands to mix until just combined.
3. Roll meat mixture into 24 1-inch meatballs. Set aside.
4. To make the sauce, heat olive oil in a large pan over medium-high heat. Once the oil is warm, add garlic and red pepper and stir constantly until garlic turns slightly golden, about one minute. Add remaining ingredients and bring the sauce to a boil.
5. Once sauce is boiling, carefully place meatballs in the pan. Reduce the heat to simmering and cover. Let meatballs cook for ten minutes before flipping them over, then allow them to cook while covered for five minutes more. Remove from heat once the meatballs are cooked through.
6. To cook zoodles, heat olive oil in a large pan over medium heat. Once oil is hot, add zoodles to the pan and cook for three to five minutes, stirring occasionally, until the noodles reach your desired tenderness. Remove from heat and top zoodles with meatballs and sauce.
   [/directions]

The post Zoodles With Meatballs appeared first on The Broadcasting Baker.

Happy Monday, friends! How was your weekend? Ours contained the perfect balance of productivity and fun. We walked down to the farmer’s market and spent some time out on Lake Monroe when we needed a break from getting settled into the house.

And, my goodness, it is hot out there. I don’t mind the heat, but the humidity kills me. By the time we got home from walking downtown on Saturday, we looked like we’d run a marathon. When it’s this hot out, there’s no reason to turn the oven on. All I want to eat is something that’s nice and cool — enter the smoothie bowl.

I’ve been living on smoothie bowls this summer. They’re an easy weekday breakfast that I can throw together in a matter of minutes and take to work with me on hectic mornings. I also love mixing one up as a healthy snack after intense workouts or when I’m craving ice cream.

The smoothie bowl combinations are endless, but I find myself coming back to this one over and over. It doesn’t get much better than the classic combo of peanut butter and jelly! If you don’t have strawberries or bananas on hand, you can substitute any other frozen fruit; blueberries are especially delicious in this smoothie.

The only thing better than the actual smoothie is the toppings! Like with fro-yo, the more toppings the better. You can use anything you have on hand, but I love topping my bowls with nut butter, fresh fruit and some unsweetened coconut.

Here’s to keeping cool during another hot week!

Peanut Butter Jelly Smoothie Bowl

[ingredients title=”Smoothie Ingredients”]

• 1/2 cup frozen strawberries
• 1 large frozen banana, cut into large pieces
• 1 cup unsweetened vanilla almond milk
• 1 heaping Tbsp. natural peanut butter
• Ice (optional)

[/ingredients]

[ingredients title=”Topping Ingredients”]

• 1 Tbsp. natural peanut butter
• 1 large banana or 1/2 cup fresh strawberries
• 1 Tbsp. flaked, unsweetened coconut

[/ingredients]

[directions title=”Directions”]

1. Combine strawberries, banana, almond milk and peanut butter in blender. Blend until smooth, stopping to scrape down the sides of the blender occasionally. If smoothie doesn’t appear thick enough, add additional frozen fruit or ice cubes and blend until smoothie is thick enough to eat with a spoon.
2. Pour smoothie into a medium-sized bowl and top with more peanut butter, sliced fresh fruit and coconut.

[/directions]

The post Peanut Butter Jelly Smoothie Bowl appeared first on The Broadcasting Baker.

It’s officially the weekend — cheers to that! I’m spending the morning getting a few things cleaned up around the house before my family gets into town this afternoon. We’re celebrating my brother’s birthday in Bloomington and then heading to Cincinnati to see the Cubs face the Reds Sunday. Crossing my fingers for another no-hitter!

Whenever we have guests in town, I try to make sure our pantry and fridge are stocked with a variety of healthy and delicious snacks for their visit. We love taking people out to our favorite local restaurants, but I also like to have ingredients on hand to whip up quick meals if we feel like staying in.

Having a few breakfast items ready is especially important. Nothing is worse than waking up earlier than everyone else and having to wait around to eat breakfast when you’re starving. I usually get some English muffins or bagels, fresh fruit and yogurt that guests can help themselves to. And, I like to whip up this homemade granola, too!

I love throwing some granola into my yogurt or fruit because it makes me feel satisfied for longer. I only recently started making my own after looking at the sugar content of my favorite brands. Making the granola myself allows me to control the sugar content and throw in whatever I’m craving that week.

This combo featuring almond butter, nuts and coconut is my go-to recipe lately. It’s just slightly sweet and has the perfect amount of crunch. The great thing about granola is it only takes about ten minutes to make — so easy!

I’ll serve this up Sunday morning with some vanilla yogurt, fruit and Bloomington bagels before we hit the road for Cincy. What are your plans for the weekend?

Almond Butter Coconut Granola

[ingredients title=”Ingredients”]

• 2 cups rolled oats
• 1/4 cup unsweetened, flaked coconut
• 1/4 cup cashews or almonds
• 1 tsp. cinnamon
• 1/4 cup almond butter
• 2 Tbsp. honey
• 1 Tbsp. coconut oil

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees.
2. Combine oats, coconut, nuts and cinnamon in a large bowl.
3. Place almond butter, honey and coconut oil in a small, heatproof bowl and microwave for 30 seconds, or until melted. Stir until combined.
4. Pour melted almond butter mixture over oat mixture and stir until well-coated.
5. Place a large piece of parchment paper on a cookie sheet. Carefully spread granola across parchment paper. Bake 6 to 8 minutes, or until golden brown.
6. Cool granola at room temperature before storing in an airtight container.

[/directions]

The post Almond Butter Coconut Granola appeared first on The Broadcasting Baker.

This week, I’m determined to turn that around and make myself a priority. Because my work schedule is often unpredictable, I have to plan ahead in order to stick to any sort of routine. I’ve marked all of my workouts on my calendar, right alongside all my work meetings. I also made a giant grocery list yesterday and planned out five meals I’ll make for dinner this week. Because it’s just the two of us, we always have plenty of leftovers to take for lunches.

I got started yesterday  by making a batch of Italian sausage spaghetti sauce and this life-changing Chimichurri Roasted Chicken from Love and Olive Oil. Here’s what else I’m putting on the table this week:

Monday: Tacos (using leftover roasted chicken)
Tuesday: Speedy Shepherd’s Pie
Wednesday: Slow Cooker Ropa Vieja 
Thursday: Mini Turkey Meatloaves
Friday: Chinese Chicken Lettuce Wraps

I’m prepping all of the meals the night before by chopping any ingredients and mixing any sauces I can ahead of time. Hopefully it will make life easier and help me feel like myself again. Here’s to a great week ahead!

The post On The Table appeared first on The Broadcasting Baker.

There are some meals that stay with you forever. Tastes you’ll always remember, smells you’ll always savor. And, often, it’s not what’s on the table — but who’s around it — that makes those memories so delicious.

This recipe is simple. Some may call it unsophisticated. But, it will always be one of my favorites.

When James and I first started dating, I waited a long time before letting him step foot in my apartment. At the time, I was a single girl working a nightside reporting shift. I’d often go out after work with friends then come home and spend a couple hours on my latest kitchen experiment. As a result, my sink was almost always full of dirty dishes and my apartment was frequently a mess. I knew if James was going to come over, I had to get it together. 

After a few weeks, I finally gave in and invited him over. The night before, I stayed up until 5 a.m. deep-cleaning my apartment. That wasn’t even the hard part.

I told James I’d cook him dinner. I’ve always been confident in the kitchen, but I was terrified when it came to making that meal. We were just getting to know each other and I wasn’t even sure what kind of food James liked. I’d typically whip up something fancy and exotic to impress someone, but what if he was picky?

I decided to go with an old standby: mini turkey meatloaves. I’m pretty sure the recipe came from a kids cookbook my mom bought me in first grade. It’s so easy, but everyone I’ve made the recipe for loves them. I figured it was a tasty, but safe option.

When we sat down to eat that night, I barely touched my food. I wanted more than anything to impress James and was worried I’d fall short. I served the meatloaf alongside my grandmother Cattaneo’s green bean casserole — to this day James’ mom says she’s shocked I got him to eat something green.

It wasn’t long into our dinner before James asked for seconds. And then thirds.

I was so relieved. I’d like to think this meatloaf played a role in sealing our fate.

So, next time you’re looking to impress that special guy or gal, whip up this meatloaf. I can’t promise it will get you a husband, but at least you’ll have a great meal.

Turkey Mini Loaves

[ingredients title=”Ingredients”]

• 1 lb. ground turkey
• 1 egg
• 2 Tbsp. dried parsley flakes
• 1/4 cup Italian breadcrumbs
• 2 Tbsp. milk
• 1 tsp. salt
• 1 Tbsp. dried minced onion
• 1/4 tsp. Italian seasoning
• 2 oz. cheese, cut into four pieces about the size and width of your pinky
• 1/4 cup barbecue sauce
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray
2. Using a fork or whisk, beat together egg, parsley, breadcrumbs, milk, salt, onion and Italian seasoning.
3. Add turkey to the mixture and mix with hands until just combined.
4. Divide meat into four, equal portions. Wrap each portion of meat around one slice of cheese.
5. Place mini meatloaves on cookie sheet, seam side up. Bake for 25 minutes.
6. Brush meatloaves with barbecue sauce and bake for an additional five minutes.

[/directions]

The post Mini Turkey Meatloaves appeared first on The Broadcasting Baker.