Pizza Chicken

Pizza Chicken

When I say this recipe is simple, I mean this recipe is SIMPLE. No need to measure and oh so delish! I love pizza, and making pizza chicken just seemed logical. Doesn’t it seem logical to you?

Pizza ChickenPizza Chicken

Pizza Chicken

Recipe by: Amy Clevenger, fitfunandfantastic.com

Ingredients:

- Boneless Skinless Chicken Breasts

- Italian Seasoning

- Salt and Pepper

- All-Natural Marinara

- Sliced Olives

- Cheese

Directions:

Preheat the oven to 350 degrees Fahrenheit. Place the chicken on a baking sheet and sprinkle with italian seasoning, salt and pepper. Then place the marinara on top of each breast. Cook for approximately 35 minutes. Once the chicken is cooked top with olives and a sprinkle of cheese. Place the chicken back in the oven until the cheese is melted.

NOTE: This would be great with any pizza toppings. Like mushrooms? Add them! Sky is the limit! :)

NOTE: I get all my non-perishable items, such as the Italian Seasoning, Olives and Natural Marinara in this recipe from vitacost. Click the photo below to save $10 off $30

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Peanut Butter Banana Pancakes

PB Banana Pancakes

As I’ve mentioned MANY times Weekends = Pancakes. This particular recipes is extra amazing because it is a peanut butter lovers dream and I am a peanut butter lover! Hopefully you are too!

PB Banana Pancakes

Peanut Butter Banana Pancakes

Recipe by: Amy Clevenger, fitfunandfantastic.com

Serves 2

-1/2 cup Old Fashioned Oats

- 1/2 cup Peanut Flour

- 1/4 cup Unsweetened Apple Sauce

- 1 tablespoon Non Fat Greek Yogurt

- 1 Whole Egg

- 1/4 cup Unsweetened Almond Milk  (start with 1/4 cup may need to add more for desired texture)

- 1 teaspoon Baking Powder

- 1/4 teaspoon Vanilla Extract

- 1/4 teaspoon Butter Extract

- 1/4 teaspoon Banana Extract

- 1 Stevia Packet

Top with: Syrup, Cinnamon, Banana and Peanut Butter!

Directions

Blend all the ingredients together and pour on a griddle or pan sprayed with non-stick spray. Cook on medium heat flipping halfway through. Top with syrup and banana!

NOTE: I get all my non-perishable items from vitacost.com. Click the photo below to save $10 off your first purchase of $30 or more.
 

Vegan Sweet Potato and Black Bean Enchiladas

Vegan Enchiladas

I was craving Mexican food, but for some reason wanted it to be meat free and dairy free. I told my hubby I was going to try and make vegan enchiladas. His first response of course was “NO.” See he loves himself some meat. However, these enchiladas made him a believer in having some meat free dinners. So, give them a shot whether you are a meat eater or not. :)

Vegan EnchiladasVegan EnchiladasVegan Enchiladas

Vegan Enchiladas

Recipe by: Amy Clevenger, fitfunandfantastic.com

Makes 10 Enchiladas

Ingredients:

- 10 Small Ezekiel Sprouted Grain Tortillas (or small tortillas of choice)

- 1 Medium Sweet Potato

- 1 Small Red Onion, sliced

- 2 Bell Peppers, sliced (I used yellow and red)

- 1/2 teaspoon Minced Garlic

- 1 cup packed Spinach

- 1 can Black Beans, drain a little of the juice from the top of the can

- 1-2 teaspoons Taco or Mexican Seasoning

- Salt and Pepper, to taste

- 3/4 cup salsa

- Nutritional Yeast

Directions:

Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and microwave it for 2 minutes to soften, then chop into small pieces. Take a pan with a bit of coconut oil and saute the sweet potatoes until they start to soften. Then add the onion, bell pepper and garlic. Allow this to cook until the onion is clear and the sweet potatoes are fully cooked. At this point add the spinach and pour in the black beans, mexican seasoning, salt and pepper. Let it simmer for a few minutes.

Spray a non-stick 2 quart baking dish with non-stick spray. Spoon approximately 1/4 cup of the sweet potato mixture in each tortilla. Fold the tortilla over the filling and place the 10 enchiladas in the pan with the seam side down. Top with salsa and nutritional yeast. Cover with aluminum foil and bake for approximately 20 minutes.  Chow down!NOTE: Don’t mind dairy? Top with cheese instead of nutritional yeast and serve with greek yogurt or sour cream.
 
 
NOTE: Can easily half the amount of enchiladas by using a smaller baking dish.
NOTE: I get all my non-perishable items from vitacost.com. Click this photo

to save $10 off your first purchase of $30 or more.

 

 

Banana Coffee PB Overnight Oats

Banana Coffee PB Overnight Oats

Yes this name is a mouthful! But how else should I describe all the amazingness that is in these overnight oats?! I love to start out the morning with coffee so why not include it in my breakfast? These overnight oats are perfect for pick me up to get your day started right!

Banana Coffee PB Overnight Oats

Banana Coffee PB Overnight Oats

Recipes by: Amy Clevenger, fitfunandfantastic.com

Serves 1

Recipe:

- 1/3 cup Old Fashioned Oats

- 1 tablespoon Peanut Flour

- 1/2 tablespoon Chia Seeds

- 1/4 cup Brewed Coffee

- 1/4 cup Unsweetened Almond Milk

- 1/2 teaspoon Vanilla Extract

- 1/2 Banana, mashed

- Optional: Stevia to taste

- Optional: Layer with other half of banana

Directions:

Mix all ingredients together and refrigerate overnight in a closed container. Layer with other half of the banana.  Eat cold the next day!

NOTE: I get all my non-perishable items from vitacost.com. Use this link to save $10 off your first purchase of $30 or more.

 

 

Spicy Peanut Sauce Stir-Fry

Spicy Peanut Sauce Stiry Fry

This recipes is sooo great! I love it because I use the kitchen sink method with my veggies. Any vegetable that is going to go bad soon gets thrown in this stir-fry. And lets not forget the peanut sauce… oh man is it good! It has a little kick to it, but is not too spicy!

Spicy Peanut Sauce Stiry FrySpicy Peanut Sauce Stirfry

Spicy Peanut Sauce Stir-Fry

Recipe by: Amy Clevenger, fitfunandfantastic.com

Serves 4-6

Ingredients:
- 1.25 lbs Extra Lean Ground Turkey
- Veggies of Choice: this time I used zucchini, snap peas, bell pepper, carrots and onion, chopped
- Herbamare seasoning
- 1 cup Braggs Liquid Aminos (could use low sodium soy sauce)
- 2 tablespoon Sriracha
- 2 tablespoon Peanut Flour

- Optional: Add Unsweetened Almond Milk to make it a creamier sauce.

Directions:
Chop veggies, sprinkle with herbamare and saute in coconut oil until soft. While the veggies are cooking cook the turkey on a pan with coconut oil, also seasoned with herbamare. In a separate bowl mix together the Braggs liquid aminos, sriracha and peanut flour until fully combined. Mix the turkey and veggies together and top with the peanut sauce!

NOTE: I get all my non-perishable items, such as the peanut flour, sriracha, Braggs Liquid Aminos, and Herbamare seasoning in this recipe from vitacost. Click the photo below to save $10 off $30