Monster Meat Pile

Okay, so…let’s just be honest here.   The hardest part about eating healthy?  At least for me?  Those days when you have so much to do, you have no time, you’re crazy hungry, and the drive through is RIGHT THERE.  Especially when you get home and it seems like there is nothing to eat!!  Well.  Here is one of our solutions.  Not saying that I am perfect and never cave.  To my shame I do that more often than Mr. Rodgers.  But this Protein Plate has saved me from stumbling so many times, because I have these items on hand at all times!!

Like a few of my other posts, this is a little less “recipe,” and a little more just me sharing an idea with you that has worked for me.  Obviously you can make your own version of this, as long as you keep a go-to for weak, hectic moments.


So here’s what I use:

  • Frozen Burger Patties
  • 2 Slices Bacon (Optional, I happened to have some the night I took these pics)
  • 1/2 Small onion
  • 1-2 Eggs


I think you can pretty much figure out the rest by checking out my pictures (sorry the lighting was bad, I was so hungry I didn’t have it in me to take the time to take really pretty pictures.  I am known for getting “hangry.”  You don’t want to mess with me when the hanger is upon me.

Basically, you just….


Heat up a cast iron skillet and toss in a frozen burger patty or two.  Slice your onions into strips, rub a little butter on the bottom half of the skillet and sauté the onions while your burgers cook.  I season both sides of my burger patties with salt, pepper, onion powder, garlic powder, and a little chipotle chili powder.


Toss some bacon in the pan too if you are using that.


A couple minutes before it is done, create an open space and crack an egg in there.


When it is all done, assemble your monster meat pile.  You will not be lacking in the protein area after this!  I always find it so satisfying!


Yay Yay Yay Yay!  What do you think of my idea?  And what do you do when you have no time but need some protein fast?

Absolutely Simple Honey Garlic Roasted Chicken

For real. Whole chickens are the best ever. They’re so cheap. Why did no one ever tell me how cheap a whole chicken is?!  And it will last for many meals!  AND THEY ARE SO EASY!!  This one literally has 4 ingredients.  5 if you count salt and pepper, baha!

Not to mention that it is delicious.  My mother in law kinda freaked out when she tasted it!  So…I will share it with you!  Here we go!


So, here’s what you need:

  • 1 Whole Chicken
  • 6 Tbsp Grass Fed Butter, Melted
  • 3-4 T Raw Honey, Melted
  • 4 Cloves Garlic, Minced
  • Salt and Pepper to taste


And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse your chicken and make sure there are no goodies in the cavity.  Pat dry.
  3. Salt and pepper your chicken generously.
  4. Mix together butter, honey, and garlic.
  5. Baste/pour butter sauce all over (and in) the chicken.
  6. Put in your oven and roast for about an hour and a half…it will depend on the size of your chicken!  Keep an eye on it because honey does burn…but you do want a little bit of darkness!  Just not a burn taste.  🙂


And BAM!  You’re done!  Easy peasy!!


Honey Chicken1

Honey Chicken 2

Honey Chicken 3

Quinoa Stuffed Omelet!

Did you read my last post?  The Quinoa Stuffed Bell Pepper post?  Well if you didn’t, you should…cause it may rock your world.  And if you did…then you may remember me mentioning that you will have left over stuffing for other recipes.

What I didn’t tell you is that I would be providing you with one of said recipes!!  This was delicious and I was so glad I thought of it!!  And super easy.  I’m usually not a huge fan of omelets, but the heartiness and flavor of this one won me over.


So, here’s what you need!

  • 2 Eggs
  • 1 Tbs Greek Yogurt
  • About 1/4 C Quinoa Stuffed Bell Pepper Filling
  • Small amount of butter or oil for cooking
  • Salt and Pepper to taste
  • Small amount of parmesan or cheddar
  • Toppings of choice: sour cream, Frank’s Hot Sauce (Mr. Rodgers’), Sriracha (Mrs. Rodgers’), green onions, salsa, more cheese…whatever!


And here’s how you do it!

  1. Whisk eggs together with Greek Yogurt.
  2. Heat butter or oil in a pan and dump in your eggs.
  3. When eggs are starting to solidify and you have a little color on the underside, spread half with the quinoa mixture.
  4. Fold over and top with cheese, allow to melt a bit.
  5. Gently slide out of the pan onto your plate and top however you please!  Easy as that!!


Whisk eggs together with greek yogurt (this makes them a little extra creamy!)

Photo (1)

Melt butter or oil in a pan over medium heat and pour in your eggs.


Grab your leftovers…


When beginning to solidify and under side is starting to brown, spread quinoa mixture over half the eggs

Photo (2)

Fold over (you don’t have to get yours as brown as mine…I like the crispy flakiness it gives but this is totally up to you!  It’s also cause my butter browned before I dumped the egg in there haha!)


Sprinkle lightly with some cheese of your choice and let it melt slightly…


Gently slide out of the pan onto your plate and top however you choose…obviously this is mine, cause it has Sriracha on it 😀

Photo (3)

And here is Mr. Rodgers’ with sour cream and Frank’s, next to a lovely cup of Lemon Blueberry Oat Bran I also mixed up.  This was his breakfast in bed.  Such a lucky man ;P  Haha just kidding.  He spoils me more often than I do him.  I just love him with all my little heart.

ANYWAYS!  Food!  Omelets!!  Let me know how you like it!


Mediterranean Frittata

This was a lovely little surprise.  I love frittatas and this one sounded interesting…and I looooove feta so I knew that part would be a win.  But the whole olive thing I was unsure about.  Well.  I can confidently tell you…that was SILLY of me.  This is by far my favorite frittata to date!!  It was pretty because of all the colors, and had a nice fresh taste to it.  It’s so nice to have a break from scrambled eggs and fruit smoothies!!  In fact, I have all the things in my fridge to make it again and have been wanting to for days now…but have been staying up late with the hubby and sleeping past breakfast, hehe!  Don’t judge me!  I’m only childless and jobless for so long!  Until tomorrow in fact.  Well, jobless that is.  Childless will hopefully describe me for a few more years 😉

Anywho!  This is perfect for breakfast or brunch…heck, it’s great for any meal!  You should really try it out!  It will quickly transport you to the East…sipping fresh pressed pomegranate juice, eating fish just pulled from the sea and exploring the open markets!!  Oh how I long to go there myself, I’ve only heard stories from my parents’ frequent trips to Israel.  Someday.  Someday I will go.  But until then I will be here, eating my Mediterranean Frittatas and going through my Rosetta Stone Hebrew course.  🙂

Note: This was my first experiment cooking with Ghee.  It worked real well!!

Adapted from this lovely book I have mentioned before.  I am quickly falling in love with it.  For real.  Loved everything I have tried.  You should get it and see for yourself, here’s a link if you wanna check it out!  Beautiful book with gorgeous pictures and even better recipes!


So, here’s what you need for my version:

  • 2 Tbsp Ghee (or regular butter)
  • 3 Tbsp Red Onion, Minced
  • 1/2 Tbsp Minced Garlic
  • 6 Eggs
  • 6 oz Plain Greek Yogurt
  • Salt and Pepper to taste
  • Greek Seasoning
  • 8 Kalamata Olives, pitted and halved
  • 1/2 Tomato, chopped into large pieces
  • 4 oz Feta Cheese, crumbled
  • 2 Tablespoons Cilantro, minced

I’m drooling already.

And here’s how you do it!

  1. Prep your veggies.
  2. Preheat your oven to 350*.
  3. Use a large cast iron skillet. (If you don’t have one, then make sure your pan is at least oven safe.  But for reals.  You should use a cast iron skillet.  It makes the bottom so browned and crispy, aaah!  I can’t imagine having it any other way anymore!)  Melt Ghee over Medium heat.
  4. Add Red Onion and saute for a few minutes, until they are starting to get tender.  Add garlic and cook an additional minute.
  5. Meanwhile, beat together eggs, Greek yogurt, salt, pepper, and Greek seasoning.
  6. When onions and garlic are done, spread them out evenly over the pan, and pour your egg mixture over the top of it.
  7. Sprinkle in your tomatoes, olives, and feta cheese.
  8. Cook for 3 – 5 minutes, until the edges are starting to become solid.
  9. Move your pan into the preheated oven and bake for about 15 minutes, or until the middle is no longer runny and it is starting to brown.
  10. Sprinkle with fresh cilantro and serve!!  Sometimes we sprinkle ours with hot sauce, too!  Or sour cream!  Whatever you can think of!

Well, what do you think?  Doesn’t that sound yummy?  What is your favorite Mediterranean style dish?

Here’s some pictures for you visual folks 😉

Meditteranean Frittata 5

Start off by preheating your oven to 350 degrees.  Melt your Ghee in the bottom of a large cast iron skillet, and begin sauteing your onions.  When they are just about done (3ish minutes), add your garlic, cook a minute more then distribute evenly throughout the pan.  Hopefully more evenly than this.  I wasn’t done yet 😉

Meditteranean Frittata 2Meanwhile, while you are waiting for your onions to become tender, whisk together your eggs, Greek yogurt, salt, pepper, and Greek seasoning till it is fluffy.

Meditteranean Frittata 3

See?Meditteranean Frittata 4Pour the mixture over the onions/garlic…

Meditteranean Frittata 6Now add your halved olives, tomato chunks, and crumbled feta.  Let cook for 3-5 minutes, until the edges are starting to get solid.  Now scoot it into your oven for about 15 minutes…or more importantly, until the middle isn’t liquidy any more, and it is starting to brown…crispy edges!!

Meditteranean Frittata 7Yummy!!  Sprinkle with fresh cilantro!

Meditteranean Frittata 8Little slice of happiness right there!!

I hope you enjoy!  You seriously need to try this!  Let me know if you make any fun changes! 🙂