Peyton Kathleen

Summer Veggie Salad   Ingredients: 1 can of corn 2 roma tomatoes, diced 1 cucumber, diced 1 avocado, diced 1/4 red onion, diced 2 tbsp cilantro 1/3 cup feta cheese 3 tbsp apple cider vinegar 1 tsp garlic powder Salt and pepper Directions 1. Drain can of corn and place in a medium sized bowl. Dice roma tomatoes, cucumber, avocado, red onion, and cilantro. Add into medium bowl. 2. Crumble feta cheese on top, add garlic powder, apple cider vinegar, salt and pepper. 3. Mix together and refrigerate. Perfect side next to tilapia and quinoa!

Ingredients : 1 lb lean ground turkey 1 cup frozen spinach, thawed and drained 1/2 tsp minced garlic 1 egg 1/3 cup breadcrumbs 1 tsp dried oregano 1/2 tsp red pepper flakes 1/2 tsp dried parsley salt and pepper Directions: 1. Preheat oven to 400 degrees. Add all ingredients into a large bowl. 2. Using your hands, combine all ingredients. 3. Line a baking sheet with parchment paper or nonstick foil. Form ingredients into golfball sized meatballs- should yield about 12 meatballs. Bake at 400 degrees for 35 minutes. 4. Allow time to cool. These go great on a kale salad or spaghetti squash, such an easy take-to-school lunch option! Ready to go! I feel like I blinked and February is almost over. Between snowstorm warnings and 70+ degree days, it has been a crazy month! Some fun February highlights were getting my first ever Valentines Day delivery. My students got to see me blush, which I'm sure they loved! Too sweet. Selfie with ...

Berry & Goat Cheese Salad Ingredients: Spinach Blackberries Strawberries Crumbled goat cheese 1/4 Avocado diced 1 tbsp Poppy Seed dressing Lately I have had the biggest craving for summertime- coconut oil and beach towels...gimme. Last year when I was teaching summer school I discovered this fresh salad and made it for lunch almost everyday! I packed it for myself this morning and it was just as delicious as I remembered. Directions: 1. Wash a handful of spinach, spin and dry. Add poppy seed dressing and toss. 2. Slice strawberries, dice avocado, and throw in a few black berries.  3. Sprinkle crumbled goat cheese on top. Love this dressing. Only 45 cals for 2 tbsp? Yes.

Tilapia Cakes Ingredients: 2 tilapia fillets 1 celery rib, chopped 1/4 red onion, chopped 1 tbsp Paleo Mayo 1 tbsp gluten free mustard 1 egg, whisked 1 tbsp olive oil Salt and pepper This is one of my new favorites! I always buy big bags of frozen tilapia fillets and have eaten them exactly the same for years. I saw some tilapia cake recipes on Pinterest, most of them including crackers, so I modified my recipe to exclude that ingredient.  Directions: 1. Preheat oven to 350 degrees. 2. In a skillet on medium-high heat, cook tilapia fillets. This will take about 3 minutes per side, I usually just check to see if the fish is nice and flaky with a fork. 3. Shred fish and place into a medium size bowl. 4. In olive oil over medium heat, sauté celery and red onion until they are soft (about 6-8 minutes) then add to the bowl. 5. Add mustard, mayo, salt and pepper. Mix thoroughly. 6. With a spoon, scoop mixture into 1/4 cup and place evenly spaced ...

Ingredients: 1 spaghetti squash 1 tbs olive oil 1/2 red onion, chopped 2 garlic cloves, minced 1 red bell pepper, chopped 1/2 Tablespoon ground cumin 1/2 Tablespoon oregano 1/2 Tablespoon chili powder Salt and black pepper 1 can of corn, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup cilantro Juice of 1 lime 1 cup grated cheddar cheese I used a soy brand of "cheese" called Go Veggie Directions: 1. Preheat oven to 425 degrees, cut squash in half, clean out seeds and extra threads. Lightly spray squash with cooking oil and sprinkle with garlic salt. Cook for 35-40 minutes. 2. In a large pan on medium-high heat, add olive oil, garlic, bell pepper, and onion. Saute for 3-4 minutes. 3. Stir in cumin, oregano, and chili powder. 4. Add corn, black beans, cilantro, and lime juice. 5. With a fork, shred the spaghetti squash into the mixture. Stir until ingredients are mixed evenly throughout.  6. ...

Ingredients: Boneless, skinless chicken breast 2 tomatoes 1 can artichoke hearts 1 tsp minced garlic 1 tsp sugar 3 tbs flour 2 tbs olive oil Shredded Mozzarella (I used a vegan soy cheese) Directions: 1. Preheat oven to 350 degrees 2. Drain artichokes, cut in half. Cut tomatoes into bite size pieces. Place in a large bowl. 3. Add garlic, sugar, flour, olive oil, salt and pepper into the bowl. Stir until artichokes and tomatoes are coated. 4. Drizzle olive oil into a glass pan and lay chicken breast, then put the artichoke and tomato mix on top.  5. Bake for 30-35 minutes, making sure there is no pink color in the middle of the chicken breast. 6. Add mozzarella cheese on top (I used a soy brand of "cheese" called Go Veggie). Turn oven on broil high and allow cheese to melt. When I had a Christmas gift exchange with some of my Dallas ladies, my sister and I made this dish. It was such a hit! We made pasta and put it ov...

Ingredients: 2 cups Original Bisquick mix 1 1/3 cups milk 1 egg 2 tablespoons vegetable oil Toppings: Whipped cream Sliced strawberries (sugar added) Chopped walnuts Syrup Every year for a long as I can remember, we have made waffles for Christmas morning breakfast. I am a lover of tradition and always look forward to this meal.  Directions: 1.  Stir all ingredients together. 2. Pour batter onto waffle iron. Pour in the center 3. Bake for 5 minutes and remove. My mom is the expert so...she did it all;) I know this is a silly post, anyone can follow steps on the side of a Bisquick box, but I wanted to share the happenings of my family's Christmas!  Paul loving his Christmas breakfast! On Christmas Eve, all seven of us head to Denton, TX to see my grandparents. We have a big dinner with them, open gifts, then return to Keller at the end of the night for midnight mass. I have heard a saying that "the best...