Tag Archives: Recipe

Scenes from V-Day & Crock Pot Shredded Chicken Recipe

Hi friends! The Workout Log was updated today, so head over there if you’re interested to see how I’m trying to stay active these days.

I’m sharing one of my staple recipes towards the end of this post: crock pot shredded chicken. But first, let’s rewind a bit to the weekend.

It’s no secret that Valentine’s Day is one of my favorite holidays. I am all about that chocolate, pink, and quality time with my love. This past weekend did not disappoint. Instead of captioning each individual photo, I’m just going to provide you with a vertical slideshow. Sound good?

Me and Bob

Me Courtney

G Love

homemade pizza

Barefoot Contessa casear salad

B Cuo

Sous Chef

Tired Baxie

I hope your Valentine’s Day was spent with the one(s) you love, or curled up with yourself and a good book/movie/glass of wine/full DVR.

Crockpot shredded chicken final

Each Sunday, as part of my regular meal prep, I throw three chicken breasts, some chicken broth and a couple spices into the crockpot and forget about it for six hours. What comes out is extremely tender chicken swimming in fragrant broth, ready to be shredded into pieces.

Ingredients medium size

We keep the shredded chicken in a large tupperware container and dig into it during the week as an addition to salad, in Mexican fajitas or baked into a pasta casserole. As I think about it, it’s the most versatile thing in our fridge!

Pot close up








  • 4 large boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1 cup chicken broth


  • Line crockpot with tin foil or liner to minimize clean up.
  • Place all ingredients in your crockpot. There is no need to mix everything together; the crockpot does all the work.
  • Cook on high 3-4 hours or low 5-6 hours.
  • Shred chicken with a fork and add to tupperware container with 4 spoonfuls of remaining chicken broth mixture.

**Keeps for five days in the fridge!

Crockpot shredded chicken final





Filed under Holidays, Recipe

Meal Prep & Workouts for the Week: Feb. 16-22

Hey hey!

I hope you had a great Valentine’s Day and weekend. I am just popping in quickly tonight to bring you my fitness and meal/snack plan for the week. I’m taking the day off of blogging tomorrow, but will be back in action on Tuesday to share some fun pics from Valentine’s Day weekend and a go-to recipe as of late. Since we won’t be chatting tomorrow, have a lovely President’s Day, especially if you have it off work/school 🙂


I just was not in the cooking mood today, so meal prep was a little more sparse than usual.


kale salad


I have a few ideas in my head and in the fridge, but wasn’t quite as organized this week. Hey, it happens. Here’s a tentative plan:

  • White bean chicken chili
  • Spaghetti squash with marinara sauce & chicken sausage
  • Salmon, baked carrots & kale Caesar salad with Barefoot Contessa dressing <– made for V-Day and we have leftover dressing and tomatoes!


  • Monday: 40-minute cardio + lower body strength training
  • Tuesday: 20-minute cardio + abs
  • Wednesday: yoga sculpt via Crunch Live + YouTube yoga to = 60 minutes
  • Thursday: 30-minute cardio  + abs
  • Friday: 40-minute cardio + upper body strength training
  • Saturday: rest
  • Sunday: rest


Question for you:

  • Do you plan out dinners or just wing it?



1 Comment

Filed under meal prep, Workouts for the Week

Clean Eating Tomato & White Bean Soup

Tomato White Bean Soup final

You guys, I spent yeeeeears feeling very ambivalent towards soup. If I ordered soup at a restaurant, I never felt like I was actually eating since there is no chewing involved. I would enjoy a small cup of the hot liquid for an appetizer, but the idea of eating a bowl for my main meal seemed very unappealing.

Enter Chicago winter. My fifth to be exact. They are long. They are dark. And they are cold.

To counteract the dreary season, I’ve started experimenting with various soup recipes. From white chicken chili to roasted cauliflower white cheddar bisque, I like to think I’ve expanded my palette in just a few short months. I am officially a soup convert! I’ve also been on a major kick of doubling recipes and freezing most of it in pre-portioned containers. Talk about convenience on a hectic weeknight.

I made this tomato & white bean soup for the first time a few weeks ago.

Tomato and White Bean Soup 2

Tomato white bean soup

I love how the tomato paste and cannellini beans give it such a hearty texture.

Tomato white bean soup pot

I try to eat pretty clean throughout the week and save my indulgences for thai takeout and candy on the weekends, so this soup is perfect for an easy weekday meal.

White Bean tomato soup with bread


Serves 4

*modified from MyRecipes.com


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 carrots, chopped
  • 1 Tbsp tomato paste
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • Salt and pepper

1. Warm oil in a large pot over medium-high heat. Add onion, celery and carrots. Cook, stirring frequently, until vegetables have softened, about 5 minutes.

2. Stir in tomato paste and beans. Pour in broth, season with salt and pepper, increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring often, until vegetables are tender, about 10 minutes.

3. Remove soup from heat and allow to cool slightly (approximately 10 minutes). Working in batches, carefully puree soup in a blender on the “pulse” setting about 5x. It should be thick, but still a bit chunky. Return soup to pot and bring to a simmer over medium heat. Season with salt and pepper. If soup is too thick, thin with additional broth. Wait for soup to cool if freezing it.

Tomato White Bean Soup final





Filed under Dinner, Healthy Meals, Recipe

Holiday Cookie Baking 2014

Holiday cookies pinterest

Over a period of two days last week, I baked six different cookie recipes, totaling over 275 cookies! It’s no secret that I love to bake, but my self control around sugar is not exactly strong. Of all sweet things, cookies are my biggest weakness. Because of this, I rarely bake large quantities for just Bobby and me. It’s a good day if sweets last 12 hours in our house!

However, I take every opportunity to bake for loved ones. I’m the first to sign up under “desserts” for an office potluck, often brings baked goods as a housewarming gift, and contribute every year to the local animal shelter’s bake sale.

You could say baking is one of my all time favorite hobbies.


This year, I knew I wanted to gift cookies to some of the special people in our lives and frankly, the ones who make our lives easier. The lucky recipients included our building staff (12 people), the dry cleaner in our building, our cleaning lady, our cat sitter, and my fur nephew who lives across the country (threw him in for good measure ;)).

I perused my recipe binder, cookbooks and Pinterest to figure out what I wanted to make.


Ultimately I decided on:


Note: I was a bit over zealous in my original list, and ended up nixing four of the recipes. I would have had WAY too many cookies! 

pecan sandies

Grandma’s pecan sandies

choc chip 2

choc chip 1

Extra crunchy chocolate chip cookies

pecan 1

Brown sugar pecan cookies (pre-icing)

pecan iced

sugar on pan

Cracked sugar cookies


pumpkin pan

White chocolate pumpkin snickerdoodles


I’m much more partial to crunchy cookies and my favorite of this year’s selection was the chocolate chip cookie recipe. I pretty much made it up and will post once I’ve perfected it. I can’t wait to do even more baking while I’m home for the holidays. #addicted

all three

Question for you:

  • What’s your favorite kind of cookie? I love M&M cookies more than anything, while snickerdoodles or ranger cookies are a close second.



Filed under Baking, Holidays

Everyday Egg White Muffins [Recipe]

As you read this morning, today marks day one of my 7-Day No Added Sugar + Sweat Everyday Challenge. To celebrate the occasion, I baked a dozen of my favorite (and sugar-less!) go-to breakfasts: baked egg muffins.

To get to the recipe, scroll on down to the end.

egg muffins


I started this morning with a quick 40-minute workout in our building’s gym.


My routine included a 20-minute warmup on the treadmill alternating different speeds and inclines + 20 minutes of lower body strength training. I completed 3×10 of each exercise: squats + lunges + deadlifts + donkey kicks. It’ s been at least a month since I worked my lower body, and my legs still feel like jelly seven hours later!

After showering, I headed out for an afternoon of errands and a doctor’s appointment. For some reason I did not check the weather forecast before I left the house. I wore FLATS…and it was 15 degrees and windy. I ended up taking a cab four blocks home this afternoon because I couldn’t feel my feet.


I ate part of my packed lunch on the go today, literally while walking down Michigan Ave.


My wrap included light mayo + mustard + spinach + carrots + deli turkey.


I ate the rest of my lunch (spicy sunflower seeds + roasted almonds) while waiting for my appointment at the Apple store.



Now, since that’s out of the way, onto the real reason you’re reading this post.


egg muffins 2.0



  • Preheat oven to 375
  • Spray 12-cup muffin with non-stick cooking spray
  • Cut each link into smaller pieces, add four pieces to each muffin cup
  • Divide each piece of cheese into three sections, tear each individual section into smaller pieces and add to muffin cups (so that each cup holds 1/3 slice of cheese)
  • Pour egg whites into each cup until 1/4 inch full
  • Bake at 375 for 30 minutes
  • Let cool, store in tupperware for up to five days

Enjoy for breakfast or snacks throughout the week! We make a dozen or two dozen on Sunday nights and nuke them for 30 seconds in the microwave in the mornings. 




Filed under Breakfast, Healthy Meals, Meals on the go, Reipe, Workout

A Killer Workout + Cheesy Spaghetti Squash Bake [Recipe]

Hi there!

Let’s pick up from where we left off this afternoon, shall we?


Around 3 p.m., I started craving a snack and opened up one of these, a chocolate chip cookie dough Lara bar.


While eating my snack, I caught up on a few thank you notes before getting ready for spin class.

thank u2

I am always so impressed by how fit, strong and motivating the instructors are at Fly Wheel, and I know it’s part of the reason I’ve fallen in love with the classes. There literally hasn’t been an instructor that I’ve disliked. The guy I had today looked like a professional athlete, and did the entire class (while yelling over the music or singing the lyrics) on his bike without losing a breath. It was like nothing I’d ever seen and so inspiring!


I felt like the instructor really pushed us and I loved it. You could say it was a successful workout.


Worn out & sweaty 

I hobbled home and jumped in the shower before getting dinner started. I saw this guy in our fridge this morning and I knew I wanted to do something with him.

spaghetti squash

I thought I’d pinned a spaghetti squash bake on Pinterest, but when I looked for the specific one I couldn’t find it. After some perusing (and still not finding the original pin), I found this recipe on Popsugar.com and made it my own based on what ingredients we had on hand.


with basil leaves2

Bobby and I both ended up loving this, and I will definitely be making it again.

cheesy squash

Cheesy Spaghetti Squash Bake (*modified from PopSugar.com recipe)

*Vegetarian, gluten-free

  • 1 whole spaghetti squash
  • 2 T olive oil
  • 1 red pepper, diced
  • 1 carrot, shredded
  • 1/2 large onion, diced
  • 2 cloves garlic, minced (or 1 tsp. jarred minced garlic)
  • 15 oz. tomato sauce
  • 1/2 tub fat-free ricotta cheese
  • 1/4 C shredded fat-free mozzarella cheese
  • 1/2 C shredded parmesan
  • A few basil leaves (optional)

1. Preheat oven to 350 degrees

2. Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. While that’s cooking, add the oil, garlic, pepper, onion, and carrots to a pan, cooking over medium heat until onion are golden brown.

3. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, tomato sauce, ricotta cheese and most of the shredded cheeses and mix well. Sprinkle leftover shredded cheeses on top and bake for 30 minutes or until the cheese is bubbly. With five minutes left, place torn basil leaves on top of pasta and bake for remaining time.

4. Serve & enjoy!


While we were eating our dinners and just chatting, Bobby looked over and noticed Baxter on top of the stove licking what remained of the pan! We found it hilarious because we had no idea how long he’d been over there. When he looked up, he was like a deer in headlights, with a tiny dot of dinner on his nose.

baxie spaghetti

Can you spot it?




Filed under Uncategorized