Strawberry Overnight Oats

It’s been a long time since my last post, mostly because life happens and I have been trying to find the motivation to get back to cooking and writing about it.

One thing I have needed is a quick, healthy breakfast that both my husband and I like. This is where overnight oats step in. I know many have been making and sharing this recipe but I decided to share the recipe I made and love the most. One of the questions I get most is what type of oats to use, I recommend any quick oats that you prefer. I find that quick oats tend to get good flavor and also texture when they sit over night.

1/4 cup milk

1/2 cup nonfat Greek yogurt plain

1/3 cup of low fat milk

1/4 cup chia seeds

1-2 tablespoons of honey

1/4 cup sliced almonds

1 cup of chopped fresh strawberries (or as desired)

I like to layer my ingredients and then in the morning shake it all together. I prepare these a night before or over the weekend. I also include a bit of milk and drizzle it on top to help soak the oats. The recipe is for one jar which I end up eating half in the morning and the other as an afternoon snack if needed. Jake can eat the whole thing for breakfast but also mentioned that it keeps him full right up to lunch!

Make sure to seal up your jars and pop them in the refrigerator overnight, wake up give them a shake and enjoy! This truly is an extremely easy on-the-go recipe and good for you!



Philly Cheese Steak Sandwiches


One night Jake and I got a huge hankering for Philly Cheese Steak Sandwiches. We were going to order from Taste Of Philly which is pretty popular and delicious in Colorado. Instead I remembered we had some steak that needed to be cooked- you will see below in the picture I have two types of steak, bottom round and a skirt steak- you of course can pick and choose which cut you prefer. Anyway I took upon the task to make my own delicious sandwiches and be able to enjoy them just the way I like it! Let me tell you, the odds of us ordering again are slim to none because not only is this recipe so easy but it is inexpensive- especially if you use bottom round steak.



  • 1 ½ small onion, thinly sliced
  • 1 green pepper, thinly sliced
  • salt, pepper for seasoning
  • 1 and 1/4 pounds top sirloin steak (you can see I have two different cuts- skirt and round. Totally up to you!)


  • 1-2 tablespoons of vegetable or canola oil
  • 4 rolls- I used hot dog buns because it is what we had left over but you may want to use hoagie rolls
  • Cheese-Whiz amount to your liking
  • Mayo- also optional


  • When you’re ready to start cooking, pre-heat your oven to 400 degrees.
  • Drizzle 1 tablespoon of oil in a large skillet over medium heat. Cook veggies half way through. I like to put in the onions first for about 2 minutes and then add the peppers so they keep their crisp


  • While the veggies are cooking slice your steak (trick to the trade freeze your steak for about 20 min before for easy slicing)
  • Next add your sliced beef to the partially cooked veggies- I like to do this all in one pan so that the flavors really meld together. ( you can also cook this in batches so you don’t over crowd and end up steaming your beef) This will cook for about 7 minutes or until cooked through.


  • Season your mixture with salt and pepper to taste
  • While your veggie and beef mixture cook place rolls in the oven to toast up to your liking.


  • If using Cheese-Whiz melt some in the microwave until creamy
  • Remove rolls from the oven and add a little mayo if you would like
  • Divide the meat among the 4 hoagie rolls.
  • Top with the creamy cheese to taste

This recipe could serve about 4 people easily, as always Jake and I had them for lunch the next day!


I hope you enjoy! Salud!


Nutrition per serving:
Calories: 142
Fat: 8g
Sodium: 92mg
Protein: 9 g

Chicken Coconut Soup

There is a restaurant in the Cherry Creek area called Sweet Ginger that quite frankly I am slightly obsessed with! They have some of the best spring rolls I have ever eaten and the best chicken coconut soup. I dare say that I seek out spring rolls (not fried but the rice paper with shrimp and peanut sauce for dipping kind) and I tell you now my friends Sweet Ginger is yet to be beat. So one day I set out to copy their chicken coconut soup recipe and I really did try my best with this recipe. Sweet Ginger’s soup is the perfect combo of mushroom, red onion (which I just eat around because I don’t like them), chicken and sweet from the coconut and just a tiny bit of chili kick. So here is my attempt to at least meet the goodness that Sweet Ginger offers.

Chicken Coconut Soup (28)


1 can (14 oz.) coconut milk

1 can (14 oz.) reduced-sodium chicken broth

2 tablespoons Fresh grated ginger

1 stalk fresh lemongrass, cut through the center long ways

2 cups sliced mushrooms

Chicken Coconut Soup (4)

1 bell pepper chopped

Chicken Coconut Soup (7)

1 pound boned, skinned chicken breast cut into 1-in. chunks

Chicken Coconut Soup (8)

1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese oyster sauce (nuoc mam or nam pla)

1 teaspoon Thai chili paste (I used Thai seasoning that also had lemongrass in it)

1/2 teaspoon Sriracha

Chicken Coconut Soup (15)

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

Olive Oil for cooking

Optional: 3 teaspoons Soy Sauce


Heat the oil over medium heat. add chicken so that the outsides brown and begin the cooking process. The chicken will continue to cook as you add the other ingredients. Cook for 7 minutes

Chicken Coconut Soup (13)

Add in your peppers, mushrooms and ginger and cook for 7 minutes so that flavors begin to meld together.

Chicken Coconut Soup (17)

Add in your sriracha,  oyster sauce and chili paste and coat the veggies and chicken, cook for 2 minutes.

Chicken Coconut Soup (20)

Add in the lemon grass stalks.

Chicken Coconut Soup (19)

Add the coconut milk, broth and soy sauce if you choose to use it and bring to a slow boil. Add in your basil (you can use some of it fresh to garnish as well but I think adding it in gave it some great flavor).Chicken Coconut Soup (23)

Reduce the heat and simmer for about 10 minutes. Remove the lemongrass and discard. Serve up and garnish with fresh cilantro.

Chicken Coconut Soup (28)

So in the end my version of coconut soup was fantastic! Yes I feel great about it, was it as good as Sweet Ginger’s? I am not sure it was at the same level because it had a different flavor, but I will for sure be making this soup again!


Pasta Chicken Bake

I love meals that can be made easily and that are one whole meal in one casserole. Not only did this meal come together easily but I had all the ingredients in my pantry and fridge and it was ready quickly. I put this one together on one of those night when we weren’t exactly sure what to eat and it was already going to be a late night.

casserole final


  • 2 Chicken Breasts, chopped and cooked (or 2 cups of rotisserie chicken from the store)
  • 12 oz. noodles of your choosing ( I used penne noodles)
  • 1 1/2 cup shredded cheese ( I used Colby Jack Cheddar blend)
  • 1 1/2 tablespoons minced garlic
  • 1 small onion chopped
  • 2 tomatoes chopped
  • 1 tablespoon butter
  • 3 tablespoons of flour
  • 1 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Chicken pasta bake ing


  • Cook pasta according to box directions and set aside
  • Preheat your oven to 375
  • In a large skillet melt butter and add onion and garlic, Cook the onions until they are translucent.
  • Add in flour and whisk- let it brown slightly
  • Slowly add in milk and cook on medium low until the mixture begins to thicken. Remove the mixture from the heat.
  • In a separate bowl coat your chicken, noodles and tomatoes with the milk mixture and 3/4 of the cheese and season with salt and pepper.

cheese into chicken

  • Add all ingredients into a casserole and top with remaining cheese

casserole before oven

  • Bake for 20-30 minutes and then broil on high to add a yummy crisp to the casserole

You are now ready to dish up and enjoy!

Casserole corner


Bone In Pot Roast

Starting my day off by putting a pot roast into the crock pot is a beautiful thing! When I know I will be coming home to a fully cooked meal ready to go and all I need to do is prepare a salad to go with it I feel like I’ve already had a huge win in my day! I found this Bone In Pot Roast on sale at the market the other day and I planned ahead. I also used a Fat Tire Amber Ale to add a little caramel flavor and also juiciness to the recipe.

Bone in Pot Roast plated (1)


1 Bone in Pot Roast (you could also use boneless)

1 Fat Tire Amber Ale


2 tablespoons BBQ seasoning (You could also switch this up or go with salt pepper and garlic powder)

1 pepper chopped (I used red but its up to you)

2 fresh tomatoes chopped (you could also used 1 can diced tomatoes)

1 small yellow onion diced



Season your pot roast on both sides and place it in the crockpot


Top the roast with the veggies

Bone in Pot roast (2)

Pour the fat tire around the roast.

Bone in Pot roast (3)

Cook the roast for 8 hours on low or about 4 hours on high.

Bone in Pot roast (5)

Like I mentioned before we ate the roast with a salad and we were good to go! The peppers and onions were the perfect side as well. The nice thing about this meal is we had left overs for lunch the next day and we later used the bone to make some beef broth!

Bone in Pot Roast plated (4)


BBQ Pork Tacos

Tacos Tacos Tacos!

two tacos pork watermark

I think Jake would potentially eat tacos and pizza everyday of his life if he could. In fact when I am out of town I think he may do that. So in the end I have to find ways to mix things up a little when I make tacos because I on the other hand do not ejoy eating the same types of tacos over and over again.

So on this particular day I decided to take out my trusty crockpot and also pull out a pork loin and throw it in before I went to work. Thank goodness I did because it turned out great! I happened to add in some barbeque sauce and we had a delicious meal that I know I will repeat!


1 1/2 cups bbq sauce of your choice

bbq sauce

1/2 cup of water

3 green onions sautéed in salt and pepper and evoo (pictured)

1 yellow onion chopped sautéed in salt and pepper and evoo (pictured)

green onion satay

1-2 pork center cut loins (mine were pre seasoned but we like things with a lot of flavor so we added the onions for extra flavor)


Taco fixings -tomatoes, lettuce, avocado, beans, shells etc.


Put your pork loins, water, onions, bbq sauce (reserve 1/2 for later)  in the crock pot on low for 8-10 hours or high for 4 hours. I really felt that the sautéed onions gave the pork extra flavor and tang because they infused the pork with extra flavor as they cooked throughout the day.

pork in crockpot

The pork will become tender enough that you will be able to shred it with two forks.

cooked pork in crockpot

Remove the pork from the crockpot and put it in a serving platter drizzle remaining bbq sauce on top.

(At this point you can also take the green onions and roughly chop to add to your tacos if you didn’t already add them to the crockpot before, this is up to you.)

This recipe is quick and easy and also a crowd pleaser!

I hope you enjoy


taco pork