Food can be a touchy subject. In our opinion, you should eat when you are hungry and stop when you are satisfied. Eat in a manner that makes you feel good, energized, and nourished. We are not nutritionists, and certainly not foodies, but we do like to eat! Below we will be posting some of the recipes we've enjoyed. Feel free to try them for yourself!
Sometimes life just needs to be simple. I do not always have a lot of time to cook. I appreciate dinners that can be ready in about 10 minutes from start to finish. When I have more time I like to put more thought into this recipe but there is NOTHING wrong with taking the easy way out. Sometimes I feel like we beat ourselves up too much if our food isn't "made from scratch." Made from scratch is great, but honestly, as long as you are paying attention to what you buy and choose good products you can still enjoy a delicious and nutritious meal.
Our basic spaghetti recipe is truly that. Simple and easy. No fuss. Nothing special. Probably not even worth a blog post!
What you need:
1 lb spaghetti
1 jar of organic pasta sauce (I like one with some chunks of tomato and onion)
Seasonings of choice (garlic flakes, pepper, salt, garlic salt, onion powder, italian seasoning)
Angel Hair Pasta
In a pan cook the beef and season using whichever seasonings you'd like. While the meat is cooking place the sauce in a pot and turn it on medium. I like to add some additional seasonings to give it a little more flavor. Once the beef is done drain it. Then add the beef to the sauce and cook on medium low as you cook the noodles according to the directions on the box.
I like to add a little parmesan cheese over the top and serve with a salad.
If you can't tell, I am on a smoothie kick right now! This is a go to recipe for me. It isn't overly packed with nutrients, but you can modify the recipe so it contains more nutrition if you wish. I will post a couple suggestions at the end of the recipe. I find that sometimes it is nice just to eat something because it tastes good- not because it is on the so-and-so diet or "good" for me. I love the simplicity of this smoothie which is why it is a recipe I make often.
What you need:
1 cup chopped strawberries
1 cup chopped banana
2oz of Ningxia Red
8-10oz of milk or water
Place all ingredients in your blender and BOOM you are done!
I like to use milk in this recipe because of the added protein and calories. I also enjoy adding all natural peanut butter to this recipe if I am drinking it after a tough workout. If I am looking to get in some extra nutrition I will add a scoop of Super Greens (warning this may turn your smoothie an unappealing color), but as I mentioned earlier, I really like to just make this recipe the way that it is. I do not like to always put this pressure of "my smoothie has to be healthy" on myself. Having said that, everyone has different wellness goals so modify as you need to make this drink something you can enjoy guilt free!
I LOVE a good smoothie. I am typically on the go and these nutrient packed blends help keep me fueled and moving as I tackle my busy schedule! Another perk of smoothies is they are super easy to make and customize. Here is a recipe I have been enjoying lately:
1/2 cup chopped strawberries
1/2 cup chopped bananas
1 cup blueberries
Fill with water until fruit is covered
All ingredients can go in a single serve smoothie cup. I use one from Ninja but there are plenty of other brands out there. You could also put it in a full size blender. I just like the single serve because once it is blended it is ready to go and there are less dishes. Once everything is in the blender, blend until smooth. There may be a few small pieces of fruit depending on your blender. The only thing left to do is drink and enjoy!
We love this mini meatloaf recipe! It is perfect if you are planning on several people over because people can customize the toppings. It is also easy to add or remove things from this recipe for your picky and adventurous eaters. This recipe makes 6 mini meatloafs. This could serve 2-4 people depending on how many sides you make. Jordan has a big appetite so i double the recipe if we are having company.
What you need:
-1lb grass fed beef
-1/3 cup chopped onion
-1/3 cup of crushed corn flakes OR panko bread crumbs
-1/2 cup of shredded colby & monterey jack cheese (or cheese of choice)
-3 tbsp ketchup
-Optional: 6 slices cheese to top meatloaf
-Spices: salt, pepper, Italian seasoning, dried chopped basil, garlic salt
*This is what we used in the pictures shown but you can easily add more ingredients. I highly recommend adding things like jalapenos, diced red and green peppers, and chopped parsley. You should also get creative with the cheese you top the meatloaf with: cheddar, american, pepper jack, swiss... The options are endless!
1. Preheat the oven to 350.
2. Combine all ingredients in a bowl. Mix well.
3. Form mixture into six balls. Do your best to make them the same size.
4. Place them in a greased baking pan. We spray our with avocado oil. You can also use on of those over sized cupcake pans but it can be a little difficult to get the mini meatloafs out.
5. Bake mini loaves for 25 minutes. Remove from the oven and top with cheese slices. Return to oven just long enough to melt the cheese. Serve and enjoy!
Check out the picture below to see the finished product!
1 potato per person
Avocado oil (spray kind)
1. Slice the potatoes into small strips. The thinner the cut the more crispy they will get. We do not peel our potatoes.
2. Spray a cookie sheet with avocado oil and add the french fries to the pan.
3. Season with salt and pepper.
4. Cook at 350 for 30 minutes.
Amber loves french fries so Jordan came up with this recipe to satisfy her cravings!
This is one of our FAVORITE dinners! No more going out for tacos when we an make this deliciousness at home!
What you need:
1 lb of chicken
8 oz chicken broth
Corn or flour tortillas
Shredded cheese (optional)
Lettuce, tomato, cabbage, onion, peppers (optional)
Recommended seasonings- garlic salt, chili powder, salt, pepper
*Side dishes: Spanish rice and pinto beans
1. Prepare the chicken in a crock pot by adding the chicken, broth, and seasonings. Cook on low for 5-6 hours or on high for 2-3. Once the chicken is completely cooked you can shred it and place it in the microwave to keep it warm (or back in the crock pot).
2. About 30 minutes before the chicken is done make guacamole using the avocados and the seasonings listed above. Then cover and place in the fridge.
3. When the chicken is done it is time to start the side dishes! Prepare them according to the directions on the package/container.
4. Tortillas can go in the oven at 350 for 5 minutes.
5. Once the tortillas and side dishes are done it is time to assemble the tacos! We like to put guacamole and cheese (if we have it) on them. You could also add lettuce, cabbage, tomato, peppers, and onion.
1 lb hamburger
2 15-16oz cans of tomato sauce
1 8oz can of tomato paste
2 16oz bags of mozzarella cheese
1 box of oven ready noodles
3 dried bay leaves
9 x 9 glass pan (or metal)
Seasonings of your choice (Italian seasoning, dried onion flakes, garlic salt, spike, salt, pepper)
1. Prepare the hamburger by frying it with some dried onion flakes and whichever seasonings you enjoy.
2. While the meat is cooking begin the sauce. In a medium sauce, on low heat, add both cans of tomato sauce and tomato paste. Season the sauce with Italian season, garlic salt, and some spike (or if you have a different combo you like do that). Then add the bay leaves.
3. The sauce needs to cook for 30 minutes. As soon as the meat is fully cooked, drain it, and add it to the sauce.
4. After the sauce has been cooking for 30 minutes, remove it from heat. Add a little sauce to the bottom of the pan and then lay down a layer of noodles. I can usually only fit 3 and have to break a little off the top.
5. Next, cover the noodles with about half of the sauce and then top it with one bag of cheese.
6. Now add another layer of noodles, layering them in the opposite direction from last time. Top with the remaining sauce and final bag of cheese.
7. Cook the lasagna at 350 for 45 minutes. Do not cover with foil. Let it cool for five minutes before serving.
I LOVE this lasagna! My mom makes it and I have tried to re-create it on my own but hers beats mine hands down! I hope you and your family and friends enjoy this recipe. We like to serve it with garlic bread and salad. If you happen to be a vegetarian then you could remove the beef and substitute some chopped zucchini and spinach instead.
This recipe is probably more of a summer dish, however, I have not made this in years and I was really craving it! This recipe is super simple and requires minimal ingredients.
What you need:
Head of broccoli
1 lb of chicken
12 oz box of Barilla Veggie Rotini (or just plain rotini)
15 oz container of Wish-Bone Italian Dressing
1. Cook the chicken and shred/cut it into it size pieces. As I have mentioned in other posts, we cook our chicken in the crock pot because we typically make enough for 2-3 meals. But you could grill it, bake it, or fry it! I seasoned the chicken with salt, pepper, garlic salt, and chili powder but you can play around with a combo you like.
2. I prepared the rotini noodles according to the box.
3. While the noodles were cooking I chopped up the head of broccoli into bite size pieces like the picture below (I did not use the stem).
4. I added the broccoli and chicken to a large mixing bowl.
5. Once the noddles were done I drained the water and rinsed them with cold water. I then added the noodles to my large mixing bowl.
6. I put about 1/4 of the container of dressing into the bowl and mixed everything together. I then covered it and placed it in the fridge.
7. I took it out an hour later and added about half of the dressing that was left. I mixed it again and then we ate!
"Baby it's cold outside..."
Over the last couple of days here in Missouri we've been experiencing some cool temperatures. Overnight lows in the single digits, daytime highs in the low teens, and wind chills below 0 make for some cold days where everyone wants to bury themselves in blankets on the couch cuddled up to their significant other while a cozy fire burns hot across the room.
If they aren't careful, soon their bellies will start to rumble, desiring something warm, hearty, and filling. When winter comes every year, there is no meal I look forward to more than stew. Stews are flexible in their creation, durable in their ability as leftovers, and delicious every single time.
I (Jordan) am not big on following exact recipes. Each time I throw together a stew it's a little different. It's original and exciting every time. Today I will provide you with a basic outline. The bare bones of how I make our stew here in the Kirbey household. I hope you take what I present and make it your own. Experiment, play, and have fun with it.
Without further ado, here is the stew!
1-2 lbs of stew meat
1 lb of baby carrots
3-5 medium potatoes
8 oz of pearl onions
Anything else you dream of!
Directions (it gets complicated here, listen carefully):
-Cut veggies into bite size pieces
-Dump all ingredients into crock pot
-Turn crockpot on low
-Cook for 6-8 hours
-Profit! (Or eat...)
Enjoy my friends!
Who doesn't love spoiling their furry four-legged friends?!? Below you will find a recipe for treats that your dogs will find yummy and nutritious!
1 cup plain Greek yogurt
16 oz organic pumpkin puree
1/2 cup coconut oil
1/3 cup brewers yeast *optional*
1. Melt your coconut oil so it is a liquid.
2. Use a blender to combine all the ingredients.
3. Fill your silicone mold with the mix.
I used these: Molds
If you have smaller dogs I would recommend these: Molds
4. Freeze for 3-4 hours.
5. Pop the treats out of the molds (mine came out very easily) and transfer the them into a container or freezer bag. They will need to stay frozen.
6. Give your dog one treat a day with breakfast/dinner or as an afternoon surprise!
Amber is a picky eater who is trying to eat healthier. Jordan will eat pretty much anything. On this page you will find recipes we are trying for the first time as well a some of our tried and true favorites.