09-30-2015

Cajun Pasta with Tyson® Grilled & Ready® Chicken

This is a sponsored conversation written by me on behalf of Tyson®. The opinions and text are all mine.

When Tyson reached out to me to try out their Tyson® Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast, I was really excited because I already use their fully cooked chicken strips.

During marathon training, I don’t get home until 7 pm or so, and then am in no mood to cook, especially something that will take an hour or more. I’m all about the simply and easy meals. Well, Tyson® Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast makes that possible!

Since it’s fully cooked, all you have to do is warm it up, and cook your other ingredients. You can find these at WalMart, as well as their other Tyson® products.

Just a shot of my doing my WalMart shopping ;)

Just a shot of my doing my WalMart shopping ;)

Initially, I didn’t know what recipe I would create for this post, but then saw the perfect idea on the Tasty Facebook page (check it out for so many awesome recipe ideas).

This recipe is a one-pot cajun pasta recipe. I’ve never made a one-pot recipe, so decided to try and re-create it, though I did modify it a bit. I honestly did not expect it to come out like the video at all, but it was TRULY delicious and I will be including this into my dinner routine. Because the chicken was already cooked, it was quick and easy to make. Next time I just need to make more for leftovers!

Let’s go through the steps:

Try this quick and easy cajun chicken pasta recipe!  Perfect for busy nights.  #everydayeffortless

1. Throw in the chicken. I used about half of the package.

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2. Add in your cajun seasoning, onions, peppers and garlic. Cook for a few minutes and stir consistently.

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3. Add in your pasta (I used whole wheat), and enough chicken broth to cover everything. The recipe called for 5 cups, but I did probably around 3-4 then added water. I used Progresso Unsalted Chicken Broth. Bring to a boil, then lower the heat and let it simmer for 10 minutes.

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4. Drain the broth/water to your liking, I took it all out. Then add in parmesan cheese and stir it well.

And voila, you’re done! I sprinkled some green onions on top and then devoured this meal ;)

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Cajun Chicken Pasta
Quick and easy one-pot meal!
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. Tyson® Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast
  2. Cajun Seasoning
  3. Onions
  4. Peppers
  5. Garlic
  6. Pasta of your choice
  7. Chicken broth
  8. Other seasonings of your choice
Notes
  1. I'm not sure how much of the onions and peppers I used because I buy them pre-cut and eyeball my measurings.
Reach Your Peak http://reach-yourpeak.com/
I am excited to try other one-pot recipes. I liked the quickness of it AND not having a million dishes to wash.

If you like quick meals, I highly suggest you try out Tyson® Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast. The options are endless for what you can use it in, and it really is a time-saver when it comes to cooking dinner. Their hashtag is #everydayeffortless and it is true!

Another one of my go-to meals using this chicken is pasta + chicken + add-ins of your choice (I use onions and peppers) + pasta sauce. Simple and delicious.

Have you tried Tyson® Grilled & Ready® Fully Cooked Refrigerated Oven Roasted Diced Chicken Breast?

Do you have a “go-to” dinner recipe for busy nights?

Comments submitted may be displayed on other websites owned by the sponsoring brand.

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11-19-2014

Health & Fitness Links To Get You Through The Day

I am starting to get nervous about the Philly Half this weekend. I usually LOVE tapering (less miles woohoo) but this is the first time I’m feeling kind of anxious about the drop in mileage. I know I can do this but then I’m also like “omg what if only running 3 times this week isn’t enough?!” Crazy thoughts, I know ;)

Here are this week’s links!

Featured: Loaded Philly Cheesesteak Potato (Skinny Taste)

Philly-Cheesesteak-Baked-Potato
I had to feature this because I made it last night and it was delicious. I found it yesterday when someone on Twitter suggested I check out Skinnytaste for recipe ideas. Even the BF loved it – and he’s a picky eater!

  • Running & Weightloss (Run To The Finish) – A shameless plug for a guest post I wrote for Amanda of Run To The Finish today. Go check it out if you’ve had issues with running more and more but hitting a weightloss plateau.
  • 20 Delicious Thanksgiving Day Side Dishes (Jessie Loves 2 Run) – Thanksgiving is almost here! I am bookmarking this for myself in order to make something new this year. Can’t wait to eat!
  • 15 No Equipment At-Home Workouts (Ex Sloth) – Winter time means less motivation to go to the gym or exercise outdoors. No excuses with this list of workouts you can do right in your own living room.
  • How To Mobilize & Stretch Hip Muscles with Tennis Ball (TriDosha Wellness) – I love using a tennis ball as opposed to a foam roller. Gets in deeper and you’re able to move around on it more. 

Do you use a typical foam roller? Or one of those rollers with the grooves or ridges (I love the RumbleRoller too!)

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10-09-2014

Quick & Easy Tuna Lunch Idea

Are you looking for something quick to make for lunch? I always am. I usually pack my lunches in the morning as I’m rushing out the door, so I like things that are fast and easy to make.

And that’s where this recipe comes in. I remember seeing a recipe on Pinterest that combined tuna with rice, but I wanted to spin off of that and add some vegetables as well. I mean, how delicious and filling does this look?

Quick Lunch Recipe
It took me less than 5 minutes to put together. Here’s how you do it:

Quick & Easy Tuna Lunch
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. Rice
  2. Can of tuna
  3. Pinto beans (or beans of your choice)
  4. Plum tomatoes
  5. Scallions (optional)
Instructions
  1. Cut tomatoes in half if you wish & cut scallions as well.
  2. Layer tuna over rice, top with veggies.
  3. Done!
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I did also add a bit of mayo to the rice just to make it less bland. You can feel free to add in any sort of dressing you’d like. This really was filling, and is a great way to get in your protein and some veggies!

Do you have recipes that use tuna (other than salad)? Please leave a comment below because I am always looking for new lunch ideas!

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03-28-2014

Quick & Easy Quinoa Salad

Quinoa Salad Recipe

Okay so I know I’m not the best food photographer, but I had to share this quinoa salad recipe.

I made this last night as a side for some chicken my mom made. I was inspired by this Mediterranean Quinoa Salad recipe by Skinny Taste.

I love quinoa as an alternative to pasta and rice, and it’s so quick to cool – only takes about 15 minutes.

quinoa

I wanted to add some stuff to it though, as we usually just have plain quinoa with chicken and some sauce. So that’s when I resorted to Google.

All you need is 3 main ingredients! Here’s the recipe:

Quinoa Salad
A quick and easy way to spice up quinoa!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. Quinoa
  2. Cucumber
  3. Tomato
  4. Olive oil
  5. Lemon
Instructions
  1. Rinse the quinoa first for about 2 minutes.
  2. Bring water to a boil, then add quinoa. Cook for 15 min.
  3. Once quinoa is cooked and drained, cut up your cucumber and tomatoes.
  4. Mix cucumber and tomatoes into the quinoa.
  5. Add in olive oil and lemon drizzle.
  6. Add salt & pepper or other seasonings to taste.
Adapted from Skinny Taste
Adapted from Skinny Taste
Reach Your Peak http://reach-yourpeak.com/
If I had red onions, I’d definitely add those as well. Skinny Taste also added feta cheese to hers, which sounds delicious, but I didn’t have any so I sprinkled some Parmesan cheese.

How often do you eat quinoa? Please share some quinoa recipes with me in the comments!

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01-23-2014

Tuna Cakes Recipe

Yesterday, I was scrolling through my Instagram feed before getting ready to go to work. I saw this recipe by Leigha of Minou Girl and immediately wanted to try it. So I decided to make it right then and there for my lunch.

tuna cake recipe

Not the best picture but I doubt there is a good way to capture creamy hummus :). It’s super quick and easy to make, and I plan on making this on a regular basis. Some days I get sick of just canned tuna in my salads, so this is a great way to spice it up!

Here’s her recipe, and my modifications/comments are in bold.

Ingredients:

  1. 1 5 oz can of tuna
  2. 1/4 cup oats
  3. 1 tbsp brown spicy mustard (I didn’t have this)
  4. 1 egg
  5. 1/8 tsp salt
  6. 1/8 tsp pepper
  7. 2 tsp dried onion (I didn’t have this)
  8. 1 tsp garlic powder (Forgot to use this)

Directions:

  1. Heat a pan over medium heat and spray with nonstick oil.
  2. Mix the tuna, oats, egg, mustard, and spices in a bowl.
  3. Either form by hand or use a pancake mold like I did. Cook for about 4-5 minutes and then flip. (I don’t have a pancake mold so I just threw 2 chunks on there then molded with a spoon. Didn’t want my hands to smell like tuna!)
  4. Make the sauce by combining greek yogurt with dill spice and lemon juice.
  5. Top cakes with the sauce and serve!

Sauce Ingredients (she made a greek yogurt dill sauce)

  1. 1/4 cup plain greek yogurt
  2. 1/2 tsp dill
  3. lemon juice

I made a hummus dip-only 1 step:

  1. Combine 2 teaspoons of hummus with 1 tablespoon of water and mix. Add more water to make it less thick.

I served them over spinach, artichoke hearts, canellini beans, and cucumbers. It was so good! Now I’m hungry…

Have you made tuna cakes before? Any other creative ways to serve canned tuna? Let me know if you try this!

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12-17-2013

Crockpot Almond Butter Chicken Recipe + Giveaway Winner

Last night, I decided to whip out the good ol’ crockpot again. I bought it last year on Black Friday for like five bucks, but only ended up using it a handful of times. I really need to use it more often.

So anyway, I decided to try a recipe inspired by Hummusapien’s Almond Butter Broccoli Stir-Fry. I googled almond butter crockpot chicken, and found a recipe by Rachel Schultz. Her pics made it look delicious, so I figured why not.

crockpot almond butter chicken

Here are her ingredients and instructions, with what I did and used in bold.

Skinny Crockpot Thai Chicken

Serves: 3-4
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced (Didn’t have this)
  • 1 onion, chopped (Used garlic instead, didn’t have onions)
  • ½ cup creamy peanut butter (Used almond butter)
  • 1 lime, juiced
  • ½ cup vegetable broth (Did not use this)
  • ¼ cup soy sauce
  • ½ tablespoon cumin (Didn’t have this, used basil instead)
  • Brown rice
  • Chopped scallions (Didn’t have this)
  • Crushed peanuts (Didn’t have this)
  • Cilantro

*So basically I didn’t have anything, but whatever.

Instructions
  1. Place chicken in the base of crock pot. Top with red pepper and onion.
  2. In a bowl, mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin. Pour sauce over chicken. (Didn’t really come out as a sauce for me, so I used a brush to spread it evenly over chicken.)
  3. Cook on low for 3-4 hours. Remove from slow cooker and serve over brown rice. (I served with rice and a lot of sauteed broccoli slaw inspired by Hummusapien’s dish above! Try it!)
  4. Top with scallions, peanuts, and cilantro. (Didn’t do this)

Goes to show, even if you don’t have all the ingredients, you can still make a delicious dinner. Everyone loved it!

Giveaway Winner

The winner of a custom-made make up bag is……..

*drum roll*

Alison from The Fit Chronicles!

I used a random picker tool to pick a winner:

Capture

 

You can pick from the available swatches (and that pink chevron fabric is available too). Email me once you decide and we’ll set everything up!

Thanks to everyone who entered and commented…I appreciate your support! To show my appreciation, I’m offering a 10% off discount on all items in my store  until Saturday at 12AM. Just use the code THANKYOU upon checkout.

I actually just added this new item yesterday.

large tote bag

It’s a large tote bag that’s perfect for the gym or for travel-and water resistant inside! There is only 1 available with this fabric pattern, so it will be exclusive ;)

Thank you for your support, especially in helping the children of Paraguay with each purchase. My mom and I truly appreciate it, and can’t wait to add more bags to the shop! Please feel free to let me know if you have any questions at all.

What’s your favorite pattern style?

Do you use a crockpot? Please share some recipes!

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10-01-2013

Vegetarian Chili Recipe

A few weeks ago, a friend sent me a video called “Meet Your Meat.” I knew I shouldn’t watch it but I did…and I won’t subject you to it by posting it here because it’s rather graphic, but you can google it if you want!

Anyway, the video inspired me to try to eat LESS meat each week. I don’t think I can ever be a full vegetarian, but I’m trying to do what I can. Which is how I found this recipe!

vegetarian chili recipe

Now that it’s fall, it’s the perfect weather for chili! You can make this in a crockpot too if you don’t buy your beans pre-cooked like I did. I found this recipe on allrecipes.com. Here are the ingredients and instructions, with my notes in bold.

Serves 4
  • 1 medium red onion, chopped (I used a yellow onion)
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped (I used pre-chopped garlic and put in 2 heaping teaspoons)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin (I didn’t have this available)
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • kosher salt and black pepper
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15.5-ounce can black beans, rinsed
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
  • sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving (served with rice and tortilla chips, didn’t have sour cream, scallions, or radishes)

Directions

  1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

*I obviously didn’t use a slow cooker, so here’s how I did it, in case you don’t have a slow cooker.

1) Saute your onions.

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2) Add in the chopped green peppers.

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3) Add in the rest of the ingredients (cinnamon, cocoa, garlic, chili powder, beans). Also add in sliced sweet potato (not shown).

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4) Add in chopped tomatoes. I also added in a bit of Bertoli pasta sauce. Lastly, add in 1 cup of water.

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5) Let simmer on low for 30-60 minutes depending on how you like the consistency of your chili (or how long it takes for the sweet potatoes to get tender).

*Enjoy!*

My family loved this dinner…it was delicious! A great way to get in protein by going meatless, and a good amount of fiber too. Feel free to add any other ingredients you would like in your chili, and let me know what they are so I can try it too!

Do you like chili in the fall?

Do you use a crockpot or slow cooker? What are your favorite recipes for it? I need ideas!

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03-05-2013

Spaghetti Squash Chicken “Alfredo”

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This dinner was delicious! I got the inspiration from Tasty Kitchen but modified a lot of it.

This was my first “Whole30″ dinner of the week. My mom and I planned out all of our meals for the next few days and it’s hanging on our fridge. Who would have thought this would make eating healthier so much easier than just winging it! Common sense, I know…but I had never thought to do this!

Anyway, here is how I made this great, healthy dish:

1. Cut up chicken breast and cook in a pan. I used coconut oil to grease the pan. Add spices. I used garlic, thyme, basil and pepper.

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2. Cut up your veggies while the chicken cooks, then add to the chicken mix and cook on low. I used broccoli, mushrooms, and cherry tomatoes.

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3. I had to move the chicken and veggies to a pot because it got too crowded. I poured 1 can of coconut milk into the previous pan so it would soak up the leftover spices. I let it simmer on low for 5 minutes, then added to the pot with the chicken and veggies. Let it simmer again for 5-10 minutes on low.

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4. Now it’s ready to serve over spaghetti squash! Enjoy!

Ingredient list (serves 4-5)

  • 1 package of chicken breast
  • 1 head of broccoli
  • 2 teaspoons of minced garlic
  • basil
  • thyme
  • 1/2 a packed of diced mushrooms
  • 1 package of cherry tomatoes (cut in half)
  • 1 can of coconut milk
  • 1 medium spaghetti squash

Please let me know if you try this out!