They even LOOK Christmasy! I was going to name these little bad boys Santa’s muffins.. but my bro helped and came up with Stuffin’ Muffins so there we have it

This recipe takes very little prep time, but they’re in the oven for half hour so if you’re looking for a quick fix this isn’t for you. Unless half hour is quick for you, in my world McDonalds is quick I made these with the forward thinking of wrapping them individually in saran wrap, popping them in the freezer and getting them out for a snack or meal addition here or there.

What you’ll need:

- 1lb fresh lean ground turkey breast
- 1 box turkey stuffing mix
- 1/2 cup egg whites
- 1 green pepper, diced
- 1 onion, diced
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup cranberries (or more, if you’re a cranberry junky like me)
- your favourite wine

Minutes to prep: 5
Minutes to cook: 35
Serves: 12

First up, pour yourself a glass of wine. Cooking is always more fun this way

Next preheat your oven to 350f. Grab a mixing bowl and throw everything in there (except your wine, that stays in your glass), making sure you’re stirring it all up with a silicone spoon. Wooden spoons are porous and no one wants salmonella. *Note to self, buy silicone spoon.* Once you’re done mixing everything thoroughly, pour the mixture into your non-stick muffin tin, filling all 12 tins. Throw it in the oven for 35 minutes and voila! Once you pull these out of the oven, take a fork and flip these onto their sides while still in the muffin tin, so the bottom doesn’t get soggy with condensation, it’ll help to dry it out a bit.

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My Review:

Wait a second while I grab another. I made these as something to wrap in saran wrap and toss in the freezer to pull out as a meal addition or snack sometimes.. but only a few are going to make it there. Out of 12 I’ve only got 8 left, and that was eaten while I was full and they were still too hot to eat. Yes, they are that good. They’re really easy to do, you just can’t start this recipe on an empty belly because it takes 35 minutes to bake them. This is a good filling high protein snack, you’ll love them! I have two weaknesses when it comes to food… one is breakfast, and the other is Christmas. Anything that resembles either is always at the top of my to-do list, so I was very excited to try these. Thankfully they came out amazingly, which surprises me because there isn’t a lot of “a dash of this, a sprinkle of that”. I move around so often that I don’t have a lot of various spices in my kitchen, and these still tasted amazing!

This is a throw back from a photo shoot I did a long time ago, years even! Still, what a beautiful wallpaper Click for full size, thank you AYdeezy from deviantart!

I’m on a roll ok? Being cooped up in the house playing nurse while James gets better from his surgery means I needed to find something to do. Leave it to me to try to find art in food I’m finding it a fun challenge to make my model diet more tasty (and stay easy too).

So when I started this one, I honestly had never even heard of chicken cordon bleu, and obviously had never tried it.. anyway let’s skim over that fact and go on with the recipe shall we?

What you’ll need:

- 2 skinless boneless chicken breast (mine were frozen, m&m’s has great chicken breast!)
- fresh spinach
- skim mozzarella cheese
- black forest ham, deli meat
- olive oil
- your favourite wine

Minutes to prep: 3
Minutes to cook: 28
Serves: 2

First step, pour yourself a glass of wine.

If your chicken breast is frozen like mine, then just throw it on the good old George Foreman for 18 minutes at 350, or cook your chicken however you normally prefer. While it’s cooking, preheat your oven to 350f. Once the chicken is done, grab an oven safe casserole dish and lightly grease with some olive oil (this is my oil standby, but choose whichever you’d like). Cut your chicken in half, length wise and through the middle.. imagine you’re cutting an english muffin how about. Sprinkle on some mozzarella cheese *warning… I REALLY like cheese, so you don’t have to use as much as I did* on the inside of both slices. Next, grab one (or two, I could only fit 1) slice of black forest ham covering both slices of chicken, add a little more cheese when no ones looking… then put in some spinach leaves. I really enjoy my spinach so I stuffed about 8-10 fresh leaves in each chicken breast. Then put the top half back on the bottom carefully (you can use toothpicks to keep them together if you’ve got a ton of stuff in there) and then…. muahaha.. put some more mozzarella cheese on top. I didn’t put enough, next time though… wait, model diet.. right. Now do the same for the other piece of chicken.

Pop your casserole dish with chicken in the oven for 10 minutes. While this is going, I steamed some more spinach and got it all ready for when the stove was done and voila! Chicken so good and stuffed with spinach that Popeye himself would be proud of.

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My review:

I’ve got to admit, although chicken is really healthy for you.. I hit my limit a LONG time ago. I can’t really stand the stuff, so when I eat it plain I always have so much BBQ sauce you’d think the sauce was my main course. But with this recipe… I didn’t have to use ANY dipping sauce. NONE! That’s a first for me. This meal is one of those “Ohhh I’m so stuffed I can barely move.. but is there any leftovers? Can I have another? I’ll just change into my sweatpants…” type of meals. Yes it is THAT good. Super high in protein, and low carb too so it’s great for my model diets supper. I had a ton of spinach on the side too (I put a little margarine and salt on the steamed spinach, makes it taste so much better), did you know that spinach has more nutrients when it’s steamed compared to when it’s in it’s raw state? Most veggies are the other way around, so skip the spinach salad and get your green stuff steamed baby!

This just looks neat doesn’t it? It was time for me to make another supper meal, and I am really not a fan of chicken so I’m always looking for ways to disguise the taste in any way. I was also craving some hawaiian pizza.. so I made due and threw this together super quick. Hawaiian… happy B that wants to dance because it’s fast and easy… Hula chicken!

What you’ll need:

- 1 chicken breast (or 2 if you want leftovers)
- 1 can of pineapple (or a fresh pineapple if you’re crazy like that)
- Sweet and sour sauce, or I imagine pineapple sauce would taste pretty good too.
- Your favourite win

Minutes to prepare: 2
Minutes to cook: 18
Serves: 1 or 2, depending on how many chicken breast you cook

Dudes be forwarned. Although this meal is really filling, there are absolutely no carbs (ok maybe 1 or 2) here so your body is going to rip through this quickly. So… maybe make 2 chicken breast so you have some for later. I can eat 1 breast and be fine all night until bedtime snack time, but I’m a tiny little girl.

First step, pour yourself a glass of wine.

OK so I’m crossing my fingers that you own a George Forman of some kind, because that’s the only way I ever learned how to make chicken and how I still do it to this day. I’m pretty sure it’s not hard to make chicken any other way though, so make your chicken however your heart desires Takes my little George 18 minutes to make my chicken, then I cut it up into little cubes, open a can of pineapple chunks, drain the juice and put 1/3 of the can on my plate. You’ll think “oh but pineapple is so good! I want more!” but trust me… there is too much of a good thing here, and remember how I dislike chicken? Yeah, you don’t want to overdo it on the pineapple or you’ll just muck up the meal. Grab some sweet and sour sauce and pour on the side and voila! Super easy, really fast and damn high in protein supper for 1 (or 2… or leftovers)

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My review:

It’s pretty damn good. I’ve made this a few times, because most of the time I’m rushed for time and left meal time until I’m absolutely famished. So instead of grabbing a granola bar or chocolate bar or ordering pizza.. I make this. It’s quick, probably the easiest thing you can make (aside from what, soup?) and hella good. HELLA. I’ve overdone it on the pineapple before though.. Two pineapple chunks + 1 cube of chicken and a little sauce is too much for me. One pineapple chunk, 1 chicken cube, sauce and that’s a yum biteful.

It was the best I could do that begins with an ‘S’ ok Up for grabs at tonights supper was a new recipe, spaghetti squash… spaghetti style. One of my favourite meals is spaghetti (I’m a cheap date ok?) and since I’m on model diet I very rarely get to treat myself to any sort of pasta. This is especially great at supper time (since my supper consists of one portion protein, 2 portion veggies) so squash is my veggie!

What you’ll need:

- 1 spaghetti squash
- 1/2 cup water
- 1 package of learn ground turkey breast
- 1 jar of your favourite spaghetti sauce
- 1 glass of your favourite wine/beer

Minutes to prepare: 5
Minutes to cook: 10
Serves: 2 hungry ass people! (or 3 not so damn hungry people)

First up, pour yourself a glass of wine or grab a beer. I never cook without a glass of wine, just makes things more fun and I care less if I screw it up or if it tastes horribly.

Next, get your turkey started in a frying pan on medium heat. This can cook while we’re doing the squash part, to save time.

Now grab your squash and cut the stem off. It’s a bitch, but try cutting this thing without cutting the stem off.. forget about it! Once the stem is off, cut the squash length wise in half. Scoop out the seeds and mucky stringy stuff inside both halves, and try not to scrape much of the hard part off. Now grab a microwavable dish (I used a small oval glass casserole dish) and put half of your squash in there cut side up, and fill the squash with 1/2 cup of water. Place the 2nd half of the squash on top of the first half, and pop it in the microwave on high heat for 10 minutes. My microwave sucks so I had to give it another 2 minutes, but if your microwave is the bomb then 10 should work.

Your turkey should be done and not pink anymore, so lower the heat to low-medium, and pour in your spaghetti sauce of choice. Mine is always something spicy, or something with spinach, but whatever floats your boat. Back to the squash.

You’ll know your squash is done if you pinch the ends of one of the halves (with your oven mitt on!!!) and it’s flexible. Now drain the remaining water out of it, no one likes soggy spaghetti. Grab a fork, and run the fork along the inside of the squash just like you’re trying to get the seeds out when we first started. You’ll see it starts coming off in spaghetti like pieces, hurray! I threw all of this back in the casserole dish that I cooked it in, and put in a teaspoon of margarine along with a little sprinkle of parmesan cheese.

Get your plate and dish however much “spaghetti” (squash) you want, and throw some of your turkey sauce mix on top, and season however you’d like, and you’re done!

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My review:

It was pretty good all said and done. Obviously when you cook a meal that you’ve replaced a main ingredient in, you can’t go in expecting it to taste the same. The squash although cooked is still a little crunchy (could have been due to my crap microwave) and pretty bland. But then again, I didn’t season mine at ALL. I’d make it again though, because it was super fast and crazy healthy, and hell I love spaghetti so much that I’d simply eat the turkey & sauce so adding a little squash didn’t hurt. Next time I’ll try to figure out how to make it taste a little better, if you try this recipe and mix it up I’d love to hear how yours turned out or if you changed anything!

xxB