Shrimp-Smoked Sausage Foil Packet Dinner

It’s summer in PA, which means we spend a lot of time outdoors! This mom doesn’t want to be cooped up in the kitchen missing out on the giggles or chasing lighting bugs with her kids. I’m all about a meal that the entire family can eat and has a lot of flavor with little preparation time.

INGREDIENTS YOU WILL NEED:

  • 2 pounds of uncooked shrimp, peeled and de-veined (**uncooked shrimp is preferred over using the cooked shrimp)
  • 4 ears of corn on the cob, husked
  • 14 ounces of smoked sausage
  • 2 pounds of baby red potatoes
  • 3-6 TBSP Old Bay seasoning
  • Salt and pepper, to taste
  • 6 TSP minced garlic
  • 1 lemon
  • 6 TBSP butter, melted
  • Fresh parsley, chopped

WHAT YOU NEED TO DO:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Fill a pot (half-way) with water. Chop corn into thirds, then chop each third in half lengthwise. It is easiest to stand each third of corn on end to cut. Chop the potatoes into 2 inch pieces – skin can remain on the potatoes. Place corn and potatoes into the pot and bring to a boil for 10 minutes. Drain water and set aside. Shrimp-Smoked Sausage Foil Packet-4Shrimp-Smoked Sausage Foil Packet-5Shrimp-Smoked Sausage Foil Packet-6
  3. In a large bowl, combine the shrimp, smoked sausage, corn, and potatoes. Stir together melted butter, Old Bay Seasoning, garlic, juice from half a lemon, and salt and pepper. Next you will pour the mixture over the shrimp, smoked sausage, corn, and potatoes. Stir to coat – might be easier to coat using hands to mix.
  4. Divide between 6 (12 by 12 inch) sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.Shrimp-Smoked Sausage Foil Packet-2
  5. Place the foil packets onto a baking sheet (as precaution to catch any juices if there was a hole in the foil packet) and bake in to the oven at 400 degrees Fahrenheit for 15-20 minutes until corn is tender and shrimp is fully cooked.Shrimp-Smoked Sausage Foil Packet-1
  6. Serve shrimp-smoked sausage foil packets topped with fresh parsley, more fresh lemon juice, and optional melted butter.Shrimp-Smoked Sausage Foil Packets
  7. Enjoy!

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form! Please email me at Melissa@LLHealthyFit.com to participate in my next virtual accountability group!

Shrimp-Smoked Sausage Foil Packet-7

Shaun T Week: Get Back on Track!

Y’all when I started my journey in 2015, Focus T25 was the first program that I reached for to start shredding the pounds/inches! I’m beyond excited to share with you one week of brand new Shaun T workouts! Shaun week is coming exclusively to my Beachbody On Demand customers beginning June 12th. If you want 1 week to challenge yourself and get back on track, this is the time to do join me. Don’t be too quick to count yourself out – this week of workouts is for all fitness levels (each workout includes a modifier). Please email me at Melissa@LLHealthyFit.com to participate in Shaun Week!

WHAT IS SHAUN WEEK?

  • A 7-day intensive full body boot camp developed by Shaun T to motivate you and to dig deeper than you ever thought possible.
  • 7 workouts that are Insanity and Focus T25 inspired and will be a combination of cardio, strength conditioning, and core work.
  • The workout length varies from 24 minutes to 40 minutes.

Shaun T Week, LLHealthyFit

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!

 

 

Cookie Dough Energy Balls

My goodness – AMAZING! I’m guilty of making an entire batch of chocolate chip cookies and eating the entire bowl of cookie dough (over a few days).

I’m sharing one of my secret tips with you! These balls right here are gluten free, dairy free, and use my favorite line of vegan powder that gives me my vitamins and protein. It is nice to enjoy a sweet treat without putting me into a post sugar crash!

INGREDIENTS YOU NEED:

  • 2 1/2 scoops of Vegan Vanilla Shakeology
  • 1/2 cup almonds, chopped
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 2 TBSP chocolate chips (Enjoy Life brand)

WHAT YOU NEED TO DO:

  1. In a medium bowl, combine Shakeology and almonds – mix well.
  2. Add in almond butter. You may find that using your hands to mix is easier!
  3. Add in honey – mix well.
  4. Add in chocolate chips.
  5. Roll into 13 balls (1 inch in diameter each). I prefer to use a stainless steel cookie scoop.

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!

This recipe makes approximately 13 servings. 21 day fix portion for this recipe is 1 yellow containerand 1 1/2 tsp. The color coded containers are available for purchase in my fitness shop.

If you’re interested in this recipe and do not yet have Shakeology and/or haven’t yet tried the NEW Vegan Vanilla and you’re interested in giving it a try and don’t already work with a coach – you can fill out the Get Support form and I will get back to you within 24 hours!

Cookie Dough Energy Balls, Protein Sweet Treat

 

 

 

 

 

 

Chicken Breast over Spinach/Tomatoes

Meal planning can seem like a struggle and overwhelming; however, I’m here to help by providing you with simple, healthy recipes. All of the recipes on my blog are ones that I make for my family and friends. These are recipes that I have incorporated in my own health and fitness journey. Let me know what you think and be sure to browse the other delicious recipes – Nutritious Recipes.

INGREDIENTS YOU WILL NEED:

  • 2 – 3 boneless chicken breast
  • 2 TBSP tomato paste
  • Sea salt, dash
  • Pepper, dash
  • 1/2 cup ricotta cheese
  • 3 oz. fresh mozzarella
  • 3 cups spinach, packed
  • 1 cup of cherry tomatoes
  • 1 1/2 cups of marinara sauce
  • 1/2 cup of parmesan cheese, shredded

WHAT YOU NEED TO DO:

  1. Pre-heat oven to 400 degrees Fahrenheit. Line baking sheet with non-stick pan lining paper. This makes for easy clean-up.
  2. Prepare the chicken breast 1 of 2 ways.
    • Place your knife at one end of a chicken breast, parallel to the cutting board. Cut into the middle of the chicken breast and slice from one end to the other, almost all the way through. Open the chicken breast up so that it’s one long, thinner piece. Once “stuffed” with the remaining ingredients, the chicken breast can be closed; the upper half of the chicken breast over the top of the topped lower half.
    • The other option is to use a mallet to thin the chicken breast and then top with the remaining ingredients.
  3. Season the chicken breasts with sea salt and pepper.
  4. Spread the tomato paste on the chicken breast.
  5. Spread the ricotta on top of the tomato paste and then lay the mozzarella on top of the ricotta.Chicken Breast over Spinach - Tomatoes-pic4Chicken Breast over Spinach - Tomatoes-pic3
  6. Spread spinach and cherry tomatoes on the baking sheet.
  7. Place the chicken breasts on top of the spinach and cherry tomatoes on the baking sheet.Chicken Breast over Spinach - Tomatoes-pic2
  8. Pour the marinara over the chicken breasts.
  9. Sprinkle with parmesan cheese.Chicken Breast over Spinach and Tomatoes
  10. Bake for 25-30 minutes until the chicken is cooked through.
  11. Enjoy!

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!

This recipe makes approximately 2 servings. 21 day fix portion for this recipe is 1 green container, 1 blue container, 1/2 purple, and 1 red container. The color coded containers are available for purchase in my fitness shop.

Chicken Breast over spinach and tomatoes

 

Cookie Dough Yogurt

This recipe was a hit with my family. Simple to make with ingredients you probably already have at home. I buy plain yogurt in a large container and then portion out, which saves some money. Be sure to check the ingredients on your peanut butter – all the added ingredients beyond peanuts and sea salt isn’t necessary for your body.

INGREDIENTS YOU WILL NEED

  • 1 cup plain Yogurt (*I use the Fage brand – plain greek yogurt)
  • 1-2 spoons of Peanut Butter (*I found organic peanut butter at Aldi’s with two ingredients – peanuts and sea salt.)
  • 1 TBSP Honey (*I prefer to use honey made local.)
  • 1 TSP Vanilla Extract
  • 1 TBSP mini Semi-Sweet Chocolate Chips or 1 spoon of regular size Semi-Sweet Chocolate Chips
  • Optional: a pinch of Sea Salt

WHAT TO DO

1. Portion out 1 cup of plain yogurt using the red container from the portion control color coded containers.Cookie Dough Yogurt

2. Add peanut butter, honey, and vanilla extract to the plain yogurt. Make sure ingredients are mixed well together.

3. Add chocolate chips and stir.

4. Enjoy!

Cookie Dough Yogurt-1

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!

The color coded containers are available for purchase in my fitness shop.

Share this recipe with someone who might enjoy it! Post in the comments if you have tried it!

No Bake Bites – Better Than a Candy Bar

It’s that time of month and all you want to reach for is a candy bar. Alright, I know many of you can relate and I’m excited to share a no bake recipe that is going to leave you wanting to lick the bowl! My sweet girl and I whipped up these no bake bites. The ingredients are simple, but healthy! Yes, the recipe consists of ingredients you can recognize compared to the long list mentioned on a candy bar wrapper.

no bake recipe, chocolate chips, peanut butter, unrefined coconut oil, vanilla extract, walnuts, rolled oats

INGREDIENTS YOU WILL NEED

  • 1 cup of Peanut Butter
  • 1/2 cup Honey (*I prefer to use honey made local.)
  • 1/2 cup Unrefined Coconut Oil
  • 2 cups Rolled Oats (*do not use instant oats)
  • 1/2 cup Walnuts or Pecans, chopped
  • 1 1/4 cup Semi-Sweet Chocolate Chips
  • 1 tsp Vanilla Extract
  • Optional: Top with toasted coconut or coconut crunch

WHAT TO DO

  1. In a medium bowl, combine peanut butter, honey, and coconut oil. Melt ingredients in the microwave for 5-10 seconds and then stir the mixture until it melts. If necessary, place in the microwave for an additional 5 seconds.No Bake Bites -6
  2. Add the chocolate chips. Stir the mixture until the chocolate chips begin to melt. You might need to place the mixture in the microwave for 5-10 seconds; continue to stir the mixture until the chocolate chips are all melted and the consistency is smooth.No Bake Bites -5
  3. Add the vanilla extract, rolled oats, and chopped walnuts.No Bake Bites -4
  4. Pour into an 8×8 pan that has been lined with wax paper.No Bake Bites -3
  5. Refrigerate until the chocolate hardens; at least 3-4 hours. *Optional topping is coconut; shown in the picture below.No Bake Bites -2
  6. Slice into 1″ – 2″ square pieces.
  7. Store in the refrigerator.
  8. Enjoy!

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!

No Bake Bites -7

 

Ham & Veggie Egg Muffins

I’m on a mission to make good use of all the produce in my refrigerator. Also, I was looking for a twist on my Veggie Egg Muffins. Typically, after a holiday gathering, there is excess food. These egg muffins are simple to make and are a great alternative to cereal in the morning when breakfast is often grab and go. You will either see me eating these egg muffins or with my multi-vitamin in hand – Shakeology.

INGREDIENTS YOU WILL NEED:

  • 10 to 12 eggs
  • 1 cup of cooked ham, cubed (*I used the left over smoked ham from Easter)
  • 1 (10 oz) bag of baby spinach, chopped (*Chop half the bag and use the rest for a salad or another dinner (Wedding Soup – FIXATE) depending on how much spinach you want; only need a couple handfuls, chopped, for the 12 muffins)
  • 5 small to medium mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 1/4 cup of mild banana peppers, finely chopped
  • Ground pepper and salt (optional) to taste

Tip: You can add cheese to this recipe. If you use cheese, try to keep cheese to about a 1/4 cup per day for balanced eating.

WHAT YOU NEED TO DO:

  1. Heat oven to 375 degrees Fahrenheit
  2. Lightly coat a twelve-cup muffin tray with spray (*sometimes the ham & veggie egg muffins can stick in the tray)
  3. Place eggs in a large bowl and whisk to blend. Season with pepper and salt, if desired.Ham and Veggie Egg Muffins-2
  4. Add ham, spinach, mushrooms, onions, banana peppers; mix wellham and veggie egg muffins, breakfast, eggs, muffinsHam and Veggie Egg Muffins-3
  5. About a 1/4 cup or more in each muffin cupham and veggie egg muffins, eggs, ham, egg muffins, breakfast
  6. Bake for 15-20 minutes or until a tooth pick inserted into center of cups comes out clean. I will place muffin cups on a cooling rack before storing in the refrigerator.Ham and Veggie Egg Muffins-5Ham and Veggie Egg Muffins-7

    Ham and Veggie Egg Muffins-6

    All pictures associated with this blog post are copyrighted by http://www.LLHealthyFit.com

  7. Enjoy!

For the 21 Day Fix, 2 veggie egg muffins would be 1 green container and 1 red container.

The color coded containers are available for purchase in my fitness shop.

For more tips, support, recipes, meal planning, and other health and wellness assistance, please apply here by completing my get support form!