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Korean BBQ Chicken Tacos

Tacos. What can we say about tacos? They are amazing, and so very versatile!! Gone are the days when you are stuck with just ground beef and some cheese, though there is nothing wrong with those either!!!

A few weeks ago I ordered Korean BBQ Street Tacos from a food truck menu and knew that I was going to have to recreate the meal at home! This is so easy, just a dump in the crock pot and go kind of meal!

Korean BBQ Chicken Tacos


3 chicken breasts

1 jar of hoisin sauce

2/3 cup honey

2 tablespoons lemon juice

1/4 cup low sodium soy sauce

1/2 teaspoon ginger

flour or corn tortillas

Asian Vegetable Mix (or a slaw mix and green onions)

Asian Vegetable Blend


Mix the hoisin sauce, honey, soy sauce, lemon juice, and ginger.

Place chicken in the crockpot on low and cover with the mixture. Cook on low for 8 hours.

Shred the chicken and spoon the mix on to your tortilla and top with Asian slaw.


So delicious!!! I served mine with carrot fries. I will be sharing that recipe next week! It would taste great over rice or with stir fry veggies as well! What meal have you re-created at home?

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Ma, The Meatloaf!!!

Today I want to share with you a very basic recipe that hits the comfort food craving! Meatloaf!!!

Sorry, but it is impossible to talk about meatloaf without referencing Wedding Crashers! I have probably seen that movie fifty times.


I like to serve my meatloaf with homemade mashed potatoes and green beans!

What You Need:

1 lb of ground beef (I use extra lean)

1 egg

1 green pepper, diced

1/2 yellow onion, diced

breadcrumbs – about 3/4 cup maybe more (I use Panko Whole Wheat)

Ketchup – about 1/2 cup, maybe more, plus some to put on top

1 tsp Nature’s Seasoning

IMG_4889What You Do:

-Preheat oven to 350 degrees

-Add everything in a large bowl and mix with your hands until combined. Now, I don’t exactly measure anything…I sort of feel it out. If it feels too moist, I add some breadcrumbs. If it feels too dry, I add more ketchup. It is really hard to screw up meatloaf so just toss and mix!

-Spray a pan or roaster with olive oil spray and then form your mixture into a loaf. I ended up making two smaller loaves so that it would cook faster/evenly.

-Squirt some ketchup on top of those loaves, be generous!


-Cover and cook at 350 degrees for about 45 minutes, or until meat is no longer pink.


What is your favorite comfort food? What is one of your favorite movies to quote? I have quite a few and can probably have an entire conversation consisting of nothing but movie quotes!

Martinis & Bikinis


Creative K Kids

recipe, Recipe Swap, Tasty Tuesday

Turkey Meatballs with Zoodles

I know….I know. You carb lovers are like STOP WITH THE ZOODLES! I promise this will be my last one for a little while. Maybe. Some of you have commented on my last two posts that you just aren’t sure if you would use the spiralizer enough. I think three Tuesdays in a row worth of recipes is proof that you really would! You can literally recreate any pasta dish using veggie noodles.

Either way, the meatballs turned out fabulous and could be paired with regular noodles or served as a side with something else. Or heck, if you are getting crazy…make a meatball sub.

Be sure to check out the special deal at the end!


What You Need:

For the meatballs…

1 lb ground turkey

2 tbsp panko crumbs

1/2 diced onion

2 cloves garlic or 1 tsp minced garlic

1 egg

2 tbsp of Parmesan cheese

1/2 tsp crushed red pepper

Italian seasoning (most of this, probably around 2 tbsp)

sage (to taste)

basil (to taste)

oregano (to taste)

Other items needed…

1 and 1/2 jars of Red Sauce – I use organic tomato basil from Bertolli, you can even make your own.

4-5 zucchinis for the zoodles

olive oil

What You Do:

1. In a pan with olive oil, cook the onions for 5 minutes. Add the garlic and seasonings and heat for an additional 2 minutes.

2. While the onion is cooking, combine turkey, panko crumbs, egg, and Parmesan cheese. Also, spiralize the zucchini into noodles.

3. Combine onion mix with meat mix and form meatballs.

4. Add olive oil to the onion pan, heat over medium heat and add the meatballs. Cook until browned on each side.

5. Transfer the meatballs into a sauce pan and add tomato sauce, heat on medium-low.


6. Heat olive oil in a large pan and cook zucchini noodles, about 7-9 minutes for a pasta like texture, less if you want them crunchier.

Spoon sauce and meatballs over each place of zoodles, sprinkle with cheese if desired and enjoy!



In other news, my friend Joey has her book on sale for $1.99 this week! Be sure to scoop it up, I sure did and can’t wait to read it!

For quiet, reserved, and focused 15 year old Annie Mackey, school was a sanctuary.  But when her bubbly and beautiful neighborhood best friend joins her at Willow Point High for freshmen year, her world is turned upside down.
Everything Annie could count on for stability is shattered, and she’s left feeling more alone than ever before.
Just when she’s about to lose all hope, someone unexpected swoops in and gives her a much needed lesson in perspective.
The book is available on amazon here:




Martinis & Bikinis


Creative K Kids
recipe, Recipe Swap, Tasty Tuesday

Sweet Potato Noodles with Sage

Some people have told me that they just can’t get on board with zoodles. I get that. Perhaps zucchini does not appeal to you. Enter Sweet Potato Noodles. You guys, I can’t even begin to tell you how delicious this dish is!!! This is such a simple recipe with just a few ingredients that delivers a lot of flavor!


What You Need

2 large sweet potatoes, spiralized

2 tbsp olive oil for sweet potatoes plus 1-2 tsp for sauce

1/2 to 3/4 of a bag of real bacon bits

2-3 tbsp of red onion, chopped fine

1/2 stick of real butter (I use unsalted to keep sodium down)

1/4 cup of grated Parmesan cheese

2 tbsp of shredded mozzarella cheese

1 tsp of sage

1/4 tsp of ground nutmeg

What You Do


–Heat 2 tbsp of olive oil on medium high in a large skillet. Add sweet potatoes. Saute for 8-10 minutes. If they start to brown, turn the heat down to medium.

–Toss bacon bits in a small separate skillet and cook for 5 minutes until hot and crisp.

–In a small saucepan, heat 1 tsp of olive oil and cook red onions for 2 minutes. Add butter and stir continuously until melted and browned. About 3 minutes.

–Add sage, nutmeg, Parmesan and mozzarella cheeses to butter mixture until cheese is melted.

–Add bacon to sweet potatoes and toss the sauce over it. Serve immediately.


Have you ever had sweet potato noodles? Have you made other veggie noodles with your spiralizer other than zucchini or sweet potato?

Martinis & Bikinis

Creative K Kids