Stovetop Chicken Noodle Soup


The new recycled-almost-weekly recipe in our house is this stovetop Chicken Noodle Soup that we pour overtop mashed potatoes. Probably not the healthiest thing but it sure does taste good! 

Note: I’ll give my husband credit for the mashed potatoes addition. 

 

Stovetop Chicken Noodle Soup

Yield: 6

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup carrots, sliced
  • ½ cup celery, sliced
  • ½ cup onion, diced
  • 8 cups low-sodium chicken stock
  • 3 cups egg noodles, uncooked
  • 2 chicken breasts, cooked and shredded
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp black pepper

Instructions

  1. Using a large pot, melt butter over medium heat. Add carrots, celery and onion to pot and cook until tender; about 5 minutes.
  2. Next add broth, egg noodles, chicken and spices. Stir well and bring to a boil. Once there, reduce heat to simmer and allow to cook for 20-25 minutes, stirring occasionally.
http://fitgirlnic.com/stovetop-chicken-noodle-soup/

Instant Pot Wedding Soup


Well it appears as though winter is finally here and because so, I want to apologize. The day prior to us having snow I had put together a letter-board that said “I think winter skipped us.” We had sunny days and high 50s weather. And while I thought we had possibly gotten lucky and weren’t doomed for the cold, I may have in-fact jinx us all and now we have no sun, no high 50s weather; just cold air and white everything. Which I guess is OK if you’re looking out at it from inside the warmth comfort of your home. 

Side-note: I dragged my feet on getting new tires for the Jeep and now I feel as though I have no choice. So thank you for that, snow.


I guess if it’s going to be cold though, soups are a perfect solution to a warm and filling dinner. One of my all-time favorites is Wedding Soup. When we were smaller, I remember my grandma cooking up a pot and I’ve been hooked every since. Unfortunately none of us ever thought to get the recipe from her and I’ve been searching for one similar ever since.

My instant pot seems to be a hit with me. I haven’t had a bad mishap yet, knock on wood. This however would be the first time that I’ve ever cooked a soup in it and being that one of the ingredients were noodles, I was a little nervous. The first time I ever made a homemade chicken noodle soup, I ruined the noodles and I’ve been nervous about noodles ever since. No one likes mush pasta. 

This is foul-proof though! And your noodles won’t come out like mush. I do suggest playing around with ingredients if you’d like. This certain recipe is healthy and I used turkey meatballs rather than regular. 

Instant Pot Wedding Soup

Ingredients

  • 16 ounces chicken stock
  • 16 ounces beef stock
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 1 cup baby carrots, sliced
  • 1 cup Ditalini pasta, uncooked
  • 1 package frozen meatballs
  • 1 cup fresh baby spinach, stems removed
  • handful of fresh italian parsley, chopped
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • grated parmesan cheese, optional

Instructions

  1. Add olive oil and diced onions to Instant Cooker and set to saute mode, allowing the onion to cook for about 2 minutes.
  2. Add carrots and garlic powder and set to saute mode again for another 2 minutes. When finished, add your chicken stock, beef stock and pasta. Next add meatballs, making sure that they are submerged. Add Instant Pot lid, close to lock and make sure your pressure valve is on sealing. Then select the high pressure mode, adjusting the time to 10 minutes.
  3. When done allow the pot to release on it's own for 5 minutes naturally. Turn the valve to quick release. Next add your handful of baby spinach. It will wilt on it's own within a couple minutes or less.
  4. Enjoy with parmesan cheese and chopped parsley.
http://fitgirlnic.com/instant-pot-wedding-soup/

 

 

Avocado Egg Salad

Trying to incorporate more avocado into my diet. I remember there was a time when I didn’t even like avocado and now I’m searching high and low for more recipes that use them. Of course, the standard spreading some over a piece of whole-wheat toast for breakfast never gets old. Or 2 used for a batch of guac. But avocados have endless possibilities; just like how they’re used to add an extra flavor, texture and look to your regular egg salad recipe. 

Avocado Egg Salad

Ingredients

  • 6 hard-boiled eggs, diced
  • 1 large avocado, diced
  • 1 celery stalk, diced
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons lite mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Using a medium size bowl add eggs, avocado and celery.
  2. In a small bowl, add yogurt, mayonnaise, vinegar, salt and pepper. Mix well and add to the medium bowl with eggs, avocado and celery. Combine well.
  3. Serve immediately or refrigerate in a tight-lid container.
http://fitgirlnic.com/avocado-egg-salad/

Tuna Pasta Salad

Monday is here and I just started Prep Week for Beachbody’s Transform20. I’m sure most of you have heard of Shaun T, and if you haven’t – do a quick search. He has the most exhilarating workout programs (Insanity!) and is such a motivator. The new Transform20 program only calls for 20 minutes of your day, perfect if you’re the type of person who loses interests after a half hour of hearing a trainer yell instructions and moves. Plus you can lose up to 20lbs in just 6 weeks! If that’s not convincing enough to give it a try, I’m not sure what is. 

(Check out the program here if I’ve sparked your interest. We start in a week!)


I’m not in my best shape. My eating may be OK and I have lost 5lbs in the past 3 weeks, but I’m not IN shape. We’re in the middle of having our home gym area remodeled and so I can’t use any of my go-to equipment. So every pound I’ve lost lately has been due to eating clean and cutting down on snacks and sweets. This week is especially an exception because while I will be doing quick prep workouts, I also will need to focus on remaining on my clean-eats path!

Starting the week off right with this salad.This particular salad is packed with plenty of vegetables and protein! I don’t like fish myself, but I love a good can of tuna with some light mayonnaise. Add it into a salad and you’ve got even more of my attention. But I feel as though I see a lack of tuna recipes on the internet. I guess maybe there are only so many ways that you can incorporate it into a meal other than just the by using it in staple recipes.

It’s awfully colorful too, and I know that can be appealing to some. I like pretty food. It’s more photogenic and it also meal-preps wonderfully which should always be the exception. We don’t necessarily have the time to prepare our foods daily and in order to stay on track, you’re guaranteed to succeed with your personal goals if you’re preprepared.

Tuna Pasta Salad

Yield: 2

Ingredients

  • ½ cup whole wheat pasta
  • 1 can of tuna, drained
  • 2 cups Romaine lettuce
  • 1 stick of celery, diced
  • 1 can of tuna, drained
  • 8 cherry tomatoes, quartered
  • ½ red onion, chopped
  • ¼ cup sweet corn
  • ¼ cup cucumber, peeled and diced
  • Dressing:
  • 2 Tbsp reduced fat mayonnaise
  • 2 tsp white wine vinegar
  • 1 Tbsp water
  • pinch of salt and pepper

Instructions

  1. Cook pasta accordingly and drain. Set aside.
  2. Using a small bowl, add all dressing ingredients; whisk well. Set aside.
  3. Divide ingredients between 2 plates, lettuce and pasta first followed by vegetables. Lastly add tuna and drizzle dressing onto.
http://fitgirlnic.com/tuna-pasta-salad/

Banana Orange Greenberry Shakeology


I love my Shakeology drinks. They’re my go-to breakfast every day and they’re versatile; you can add so much into them for a bonus added flavor. But the best part is that Shakeology isn’t just your everyday store-bought protein powder found in the healthy food aisle; it’s a nutrient-dense superfood protein shake. That means each serving contains important things that our bodies need like antioxidants, fiber, vitamins, mineral and probiotics just to name a few. Supporting digestive health should always be a priority and you’re doing just that when you have your daily dose of Shakeology.

I personally enjoy mine in the morning but I know a lot of others who have it as a snack, lunch or dinner. It’s a great boost for healthy energy, a factor in weight-loss and also a wonderful way to curb those junk-food cravings. 

If you’ve read this far, that means I’ve sparked your interest… So find your flavor here! I personally suggest Strawberry.

While I love my Strawberry PBJ Shakeology, I will test the waters with other flavors every now and then. This weekend the sun was out and it wasn’t entirely cold so I thought I would give my Greenberry packet a shot. Now because I’m not familiar with this flavor, I turned to Pinterest for some ideas and found this Orange Banana recipe. That seems like a pretty harmless combo, right? Right! Delicious enough that I’m gonna list the ingredients below.

1 scoop Greenberry Shakeology
1 medium banana
½ cup orange juice
½ cup water
3-4 ice cubes

 

Deconstructed Cabbage Rolls

Happy New Year!

With each new year comes new goals, new dreams or if you’re me – a newly remodeled home gym! (Currently still in progress.) Working out at home has always been a preference for me because you really have no excuses as to why you aren’t able to get a quick sweat in. I know a lot of you like having a gym membership because other than the obvious, it’s also a great opportunity for quiet time if you have small children at home.

Alright! Aside from the veeeeery original “get in better shape” New Years resolution, one of my “2019 things that I’d like to do” is also to be more active here on my blog. We eat homemade meals nearly 6 out of 7 nights a week and most of the time I’m not documenting them because of the silly fact that I do not like to photograph anything unless I’m using natural light. Cue in another “2019 things I’d like to do” – learn how to photograph using unnatural light.

So, let’s start the first week of the new year with an easy, healthy meal that is a fairly well made recipe throughout the winter – Cabbage Rolls! But I’m going to make it even more easy on you. You won’t be rolling anything but your fork in your soup bowl.

Cabbage Rolls are one of my most favorite meals. Unfortunately, I may be the only one in this house who feels this way, which is OK; we’re not all going to like the same thing. I also think cabbage rolls can be a preferred meal and so when I do cook them, I usually cook them in bulk and have them as leftovers when my husband is out of town. 

Besides not having to roll cabbage, Deconstructed Cabbage Rolls are a great quick on the skillet meal. No oven bake necessary. It’s just a few chops and you’re simmering on-top of the oven for the remainder of the time. Plus it’s suuuuper flavorful and being that we’re tip-toeing around winter and instead in this “rainy, gloomy and cold season without snow”, this recipe would fit great in your weekly menu. 

Be sure to let me know if you try this recipe out via the comments, tag me on instagram or use the hashtag #fitgirlniccooks. Enjoy!

Deconstructed Cabbage Rolls
Serves 6
A super easy and healthy alternative to one of your favorite comfort recipes.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 pound lean ground beef
  2. medium onion, chopped
  3. 1 garlic clove, minced
  4. 1 small cabbage, chopped
  5. 2 cans (14.5-ounce) diced tomatoes
  6. 1 can (8 oz) tomato paste
  7. ½ cup water
  8. salt and pepper, for seasoning
Instructions
  1. Add 1 tablespoon of olive oil to a large skillet over medium heat. Next add ground beef and onion and allow to cook until meat is no longer pink. Throw in garlic clove and let saute for 1 minute.
  2. Slowly add cabbage, diced tomatoes, tomato paste and water to skillet. Combine by stirring until everything is blended well. Bring to a boil. Lower heat to simmer and allow to cook for 20-30 minutes, depending on how cooked-through cabbage is.
Adapted from http://www.fitgirlnic.com/deconstructedcabbagerolls
Adapted from http://www.fitgirlnic.com/deconstructedcabbagerolls
fitgirlnic http://fitgirlnic.com/

 

 

 

 

Crockpot Marinara Sauce

This is one of those posts where I’ve only got one photo and it’s out of it’s element because I was too impatient and hungry when it was originally cooked. So if there are additional pictures, that can only mean I’ve made this recipe again since this post was published. 

Lately I have been purchasing a marinara sauce at the local grocery store because it was local based and all the ingredients were natural, no sugar included. It’s awesome, don’t get me wrong – I just sometimes prefer to make meals from scratch; especially if I can count all the ingredients on one hand. Marinara us one of those meals. 

Crockpot Marinara Sauce
A clean-eating marinara sauce that can be cooked in a crockpot.
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Prep Time
5 min
Cook Time
4 hr
Prep Time
5 min
Cook Time
4 hr
Ingredients
  1. 4 TB extra virgin olive oil
  2. 2 cans 28-ounce crushed tomatoes
  3. large sweet onion, diced
  4. 3 garlic cloves, minced
  5. 3 TB italian seasoning
  6. 1 cup water
  7. 2 tsp salt
Instructions
  1. Add all ingredients into a crockpot and cook on high for 3-4 hours.
fitgirlnic http://fitgirlnic.com/

Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing

I know it probably looks like the majority of recipes I post are salads, but it has been such a HOT summer already and a salad is so refreshing on a humid summer day — especially one with a citrus based dressing! And on the plus side it’s peach season. Whatever peaches you have left from not grilling or just having as a snack, try in a salad. They add a sweet and flavorful punch as well as compliment whatever vegetables you’ve also added to your greens.

Peach and Cucumber Salad with Honey Lemon Vinaigrette Dressing
Serves 1
A sweet citrus salad that's perfect to enjoy in the middle of a hot summer.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 cups romaine lettuce, chopped
  2. ½ cup cucumber, diced
  3. 1 peach, thinly sliced
  4. 2 pieces cooked bacon, chopped
Honey Lemon Vinaigrette
  1. 1 tsp honey
  2. 3 TB fresh lemon juice
  3. ½ tsp lemon zest, minced
  4. 2 TB extra virgin olive oil
  5. ½ tsp thyme
  6. pinch of salt and pepper
Instructions
  1. Using a small mixing bowl, add all vinaigrette ingredients and whisk well. Set aside.
  2. In a larger bowl, add all salad ingredients. Drizzle vinaigrette overtop and enjoy.
fitgirlnic http://fitgirlnic.com/

Korean BBQ Pork Tacos with Sweet Coleslaw

Switching it up this Taco Tuesday with a Korean inspired BBQ sauce, pork and super sweet coleslaw! 

Korean BBQ Pork Tacos with Sweet Coleslaw
Serves 4
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
Main Ingredients
  1. 1½ pounds boneless pork loin
  2. ½ medium red onion, thinly sliced
  3. ¼ cup cilantro, chopped
  4. 8 street taco tortillas
BBQ Sauce
  1. ½ cup hoisin sauce
  2. 2 TB soy sauce
  3. 1 TB sesame oil
  4. 1 TB rice vinegar
  5. 3 TB sweet yellow mustard
  6. 2 tsp garlic powder
Cole Slaw
  1. 4 cups classic cole slaw mix
  2. 3 TB sweet yellow mustard
  3. 1/3 cup light mayo
  4. 1 TB granulated sugar
  5. pinch of black pepper
Instructions
  1. Add 1 cup of water to a slow-cooker, followed by pork loin. Cover and cook on high for 4 hours. After pork is fully cooked through, remove from slow-cooker to a plate and shred into thin pieces using 2 forks. Drain slow cooker before adding pork back and covering with BBQ sauce. Mix well so that pork is covered evenly with sauce.
  2. Prepare coleslaw in a medium size bowl. Set aside.
  3. Add pork to tortillas followed by cole slaw, topped with red onion and cilantro.
fitgirlnic http://fitgirlnic.com/