Eggplant and Chicken Casserole

I sort of just threw this together and it came out so good.  First I was looking at a recipe called Roasted Eggplant Salad with smoked almonds and goat cheese.  I didn’t have all the ingredients so I did NOT follow the entire recipe.  I will definitely try it some day.

What I did do was follow the first section of the recipe and along with a few other things put together an Eggplant and Chicken Casserole. FIRST SECTION of  the recipe that I followed is below. Than I took our favorite Crushed Red Pepper Chicken  left-overs and mixed it in with the roasted Egg Plant.   That recipe is also below.  After that, I thought it would probably be yummy if someone incorporated tortilla’s and cheese like I do when I make Mexican Lasagna. So I tore up ONE big flour tortilla and put it on the bottom of a glass casserole dish. I than poured the Roasted Egg Plant/Chicken mixture on top and than shredded Sharp Cheddar and Grated Parmesan on top of that.  Any cheese will do I’m sure.  than back into the oven for about 15 minutes.  SOOOOO good.  You can see the missing row in the picture. I was hungry. : ).  Also, note* I only had one eggplant so I scaled the ingredients down just a tad.

FIRST SECTION OF RECIPE that I incorporated into my recipe.

2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 tablespoons cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 large garlic cloves, roughly chopped  (or minced garlic from a jar)

Heat the oven to 400°F. Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.

Whisk together the olive oil, cider vinegar,  smoked paprika, and cumin.  Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 20-40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning.) Remove from the oven and cool slightly.  You can also lightly spray a baking sheet if you don’ t have parchment.


1. Pastene Crushed Red Peppers or another example would be the B&G Sandwich Toppers Hot Chopped Peppers
2. Chicken (salt and pepper the chicken)
3. Worcestershire sauce
4. Cinnamon
5. Butter
6. Tomato sauce

Put about 2-4 tablespoons of butter in pan and melt.
Add about 2-4 tablespoons of the wet crushed peppers.
Cut chicken into strips and put into the pan.
sprinkle generous amount of cinnamon and some worcestershire sauce on top of the chicken
mix just a little tomato sauce in – just a little – I think 1/4 cup should be good.
Cook until done. I usually simmer or cook on low. *Note*. I’ve been making this recipe for so long that I don’t really measure.


I’m having a healthy day what about you?

IT’s I’M HAVING A HEALTHY DAY WHAT ABOUT YOU THURSDAY again?  Well one thing is for sure, writing these posts motivate me to eat healthy on Thursdays.  I’m just poking fun, I do try to eat healthy most days.  There is a sense of motivation as I can’t let me readers down and blog about a big ole Junky Food Day Thursday. LOL.  The picture is the left overs from a wonderful Lunch Party I had with the girls I grew up with.  The little plant in the background that says MOM is something my 4-year-old daughter Chaunda made in school for mother’s day.  Awwww. : )

LUNCH:  Today was an IF day so lunch was my first meal. It was Roasted Pork Loin and a side bean salad.  The bean salad recipe is below. I made it for a cookout I had on Sunday and invited my friends over to finish the left overs. It makes a lot. They loved it. I have already gotten a few emails asking me for the recipe. It really is delicious.  It comes from luckychim over at my favorite cooking site  I can’t tell you how many times the wonderful people over at helped me over the years.   As far as the Pork Loin is concerned.  1/3 cup of Honey plus a lot of salt and pepper got mixed into a bowl and then I rubbed it all over the pork loin. I seared it on the stove and then cooked it in the oven at 375 until done. I have made this before without searing and it still came out good.  I had some left over honey mixture so I brushed it on the pork loin after it was seared.

DINNER:  Yesterday I made a very delicious Mexican Lasagna. I had some leftovers for dinner tonight. You basically brown 1lb of ground turkey and season with cumin, chili powder, oregano, red pepper flakes, and salt. Remove from pan and set aside. Cut up a decent size zucchini into little pieces. Season with same seasons.  Let it  cook for 5 minutes. Add small jar of sliced pimentos, a can of black beans, and can of corn. Add 14oz can of stewed tomatoes and a 14oz can of tomato sauce.  Cook for a few minutes.  In casserole dish – Layer torn tortillas, big scoops of the mixture and shredded cheese. Layer again, make sure cheese is final layer. 400 degrees, 30 minutes. I like to serve mine with a little sour cream.

Lastly,  I also decided to try a few healthy deserts for my lunch party.  This voluminous vanilla ice cream was a hit.  I also thought the fudge babies were very good, but some of my friend didn’t like them.  Both recipes come from a very popular site called  She is so popular that editors are contacting her to write a book.   I did as suggested and used both unsweetened almond milk and the canned coconut milk for the ice-cream.   I doubled the recipe and added a lot of blueberries, 1 small banana, and a little peanut butter to my mix. Since I don’t have a vita-mix nor an ice-cream maker, I took it out of the freezer a few times the first day. I  kept mixing it with a big wooden spoon and an immersion blender.  The next day (today), prior to serving, I let it defrost a little. I than used the immersion blender one more time before serving.

Company Picnic Bean Salad

2 (16-oz) cans kidney beans, rinsed and drained
2 (15-oz) cans garbanzo beans (chickpeas) rinsed and drained
2 (14.5-oz) cans diced tomatoes with Jalapeno’s, drained
1 1/2 c. frozen peas
1 1/2 c. frozen corn
1 c. chopped sweet onion
2/3 c. chopped red pepper
2/3 c. chopped yellow pepper
2/3 c. red wine vinegar (or cider vinegar)
1/2 c.extra-virgin olive oil
1 TBL balsamic vinegar
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp salt
1 tsp white pepper
1 TBL dried red pepper flakes
In a large bowl, combine the first 8 ingredients.

In a separate, small bowl, combine the last 8 ingredients, whisking until well blended. Pour over bean mixture, tossing gently to coat.
Cover and refrigerate for at least four hours before serving.

I can finally do a full chin up

I recently posted about my exciting accomplishment on FACEBOOK.

I can finally do one full chin up.   Yeah!!!   That means using no bands, no jumping, no chairs. Just one full chin up by myself.

I owe a lot of it to my Iron Gym Bar. This thing is great. I saw it at my brothers house years ago. He showed some of the things you can do with it, and I ended up buying one for myself. I used to be able to do a few chin-ups a few years ago when I was in decent shape. Unfortunately, I went through a stage in my life fairly recently where I didn’t exercise and eat a ton of junk food.  Since I’m 41 and my metabolism isn’t quite the way it used to, this lead to being overweight.  So after  MANY!! weeks of eating clean and exercising, I can now proudly do a chin up. : )

The picture shows the Iron Gym Bar with one of my bands attached.  Having a resistance band can help with building the muscles necessary for doing chin ups and pull ups.  You put your knee in the bottom loop and than you lift yourself up.  As you get better, you can use bands that have lesser resistance.  Another exercises to train those muscles are inverted rows (which can be done using your kitchen table and are shown in the video link below).  Lastly, I recently came across a very nice article with video’s included from Mark Sisson.  The article is called The Importance of Pull Up Bar Training.  It has some great exercise examples. Please click on the link to read the article.


I’m having a healthy day what about you?


7:30am – Small Shake consisting of Green Kale, Blueberries and Unsweetened Almond Milk.

Plus 1 Tablespoon of Coconut Oil mixed into an espresso shot from Dunkin Donuts

12:30PM – I tried something new today. It’s called Quinoa, Pear, Zucchini and Red Onion Salad.   I had half of it for lunch today.  It’s also what you see in the picture.   It was refreshing and I’m always excited to have new things to add to my rotation of healthy salads. No wonder why people don’t continue to eat salad’s. Who wants to always eat the typical lettuce, cucumber, tomatoes etc…garden salads we are all famous for making.  I love a garden salad and I love adding things like olives, cheese, cut up peppers etc. in them.  There really is a lot you can do with a garden type of a salad. However, when I realized there are so many different variations of salads, I knew my eating healthy life style would become easier and fun. Lastly, I had one homemade Banana Nut Bread Protein Muffin and 1 Regular Chocolate Chip Cookie. My friend Darleen made them and I couldn’t pass up having at least one of them. : )

3:300 PM –  I had some left over Granola in my car.  I made it a few weeks ago.  The recipe is actually called Healthy Fudge No-Bake Power Bars. I froze it for too long and when I tried to cut it, it broke. I broke it all up and turned it into granola.   You can see from this recipe link that it is a VERY healthy bar.

5:00PM –  For supper I had a left over chicken drumstick and a cold Kale salad with feta cheese.  It was one of my favorite salads last summer.  I would like to take a picture some day and post it in a separate post with the recipe of course. So keep checking back.  I also had a few slices of yellow pepper dipped in Ranch dressing.  OK I admit, I took it off my 6 year old’s plate. : ). The Kale salad was one of the first recipes I put into my mini photo album I talked about in my first post.

What healthy foods did you eat today?

Exercise – thinking outside of the box.


Tire = Free

Sledgehammer = $10.00

Work Out Area = backyard = Free

The following three links are good video’s to watch. The first one is a youtube video showing some sledgehammer exercises. The second one is a great article done by Mark Sisson over at Mark’s Daily Apple.   There is a lot of information in there, including proper form.  The third link isn’t a workout I’ve done personally, but it shows a back yard workout that includes a lot of exercises using the tire.


I haven’t done this entire workout personally, but the following video has different backyard exercises using a tire.

I’m having a healthy day what about you?


Hello. Here we are again. It’s I’m having a healthy day what about you Thursday!!! Welcome back.

BREAKFAST: Oatmeal Cookie Cereal. I love this. I love it. Did I say that I love it. I have made it many times. There are times where I’m just in the mood for something and I can’t quite figure out what I’m in the mood for. Than I think of this and afterwards I think to myself: That HIT the SPOT! I usually use my unsweetened vanilla almond milk as I usually don’t keep the chocolate one in the house. Doesn’t matter either which way. is a great site, so many wonderful healthy recipes and fitness tips.

LUNCH: A regular salad. The meat of the salad was cucumbers, tomatoes, cheese cubes, green olives, cooked egg yolk and left over pork cut up. The lettuce was Romaine.  I mixed the meat of the salad with a tablespoon of Extra Virgin Olive Oil and a capful of Balsamic vinegar I also snuck a little ranch dressing into the mix. I feel that I eat healthy enough to be able to use dressing occasionally. I also threw some CHIA seeds into it.  I hadn’t had just a plain ole regular salad in awhile.


I love this black bean, corn and feta dip my friend Kelly gave me.  I usually dip corn tortilla’s. Today, I tried making a wrap using a Romaine Lettuce Leaf. It was super good. I have made this dip for party’s and it’s always a big hit. See below for recipe.

I also tried making Curry Red Pepper Soup. It came out good. Although, I didn’t leave the red peppers in the oven long enough and it was hard trying to get the skin off. OOPS. : ). I will post the recipe for this a little later.  It’s time to watch another Revenge episode with my husband before I go to bed. I also had 1/3 cup of regular spaghetti pasta with homemade collard green pesto. I really just wanted to try it since I made it for my husband’s supper.

Other little snacks I had earlier today. I had a couple small bites out of my daughters banana. I had a small handful of peanuts and I had one Bachman’s Butter Twist Pretzel.


1 can of black beans, drained and rinsed ( sometimes use dried black beans/soak and cook them)

One 6 oz package of crumbled Feta cheese

1/3 cup of balsamic vinegar

2-3 TBSP of sugar. I have used only 1 and threw in some cranberries

1 can of shoe peg corn, drained

4 scallions, chopped

1/3 cup of olive oil

Chop scallions. Combine them with the beans, corn and feta. Whisk together vinegar, olive oil, and sugar. Pour over other ingredients and toss. Chill for a few hours.

Curry Chicken Salad with Feta oh what a wonderful combination

I’m afraid to admit that I’m not too creative. ha ha. I would never of thought of putting feta cheese into Chicken Salad. It turns the Chicken Salad into a creamy goodness like no other.  It’s not over-powering, it’s just perfect. I keep on going back to this over and over and I have had many great reviews by friends.  Tonight, I toasted some pita bread and ate my chicken salad sandwich along with left over coleslaw. I also have some of my fermented vegetables on top of the coleslaw.  See below for chicken salad recipe. It comes from Jeff over at

The recipe can be found on HERE:  I will also post it below

Curry Chicken Salad with Feta Cheese

1 half of boneless, skinless chicken breast- cooked
(if boiling the chicken, let it boil for a minimum of 25 minutes)
1 medium carrot, shredded
1 stalk celery, diced
1/ 4 cup onion- chopped
1/2 teaspoon curry powder (I sometimes do 1 tsp of curry powder)
1/3 cup mayonnaise (I do 1/2 mayo and 1/2 sour cream)
dash of cayenne pepper
1/4 of a apple, diced
1/4 cup fresh cilantro- chopped
sea salt and black pepper to taste
2-3 oz of feta cheese

Shred the cooked chicken breast into bite-sized pieces
Mix the carrot, celery, onion, curry powder, mayonnaise, cayenne pepper, apple, cilantro, salt and pepper together well in a mixing bowl.  Mix in the Chicken and Feta.

Collard green pesto

imageCollard Green Pesto. I got this recipe from my friend Tracey Miller.  She is a Board Certified Holistic Health and Wellness Coach and she was my coach last summer  for a little while.   Check out her SITE, she is truly  AMAZING! She helped me with a lot of things, one teaching me the importance of bringing vegetables especially greens, back into my life.

For some reason, I’m not a big fan of cooked collard greens as a side dish. I’ve tried it, but I’m just not a big fan.  This pesto is a great way for me to get my greens especially collard greens in. It’s very yummy. I have made it many times. I’ll usually separate the batch into about 3-4 containers and freeze them. I have used them on chicken pesto calzones, pasta, stuffed zucchini boats and stir-frys.



1lb bunch collards, ribs discarded, leaves roughly chopped (I sometimes use the Glory Food Bags of Precut Collard Greens)

1/4 cup pecans

1 1/4 cups grated parmesan cheese

1/2 cup pitted kalmata olives

2 cloves of garlic

1 cup of extra virgin olive oil

salt and pepper

Bring a large pot of salted water to a boil over medium heat.  Blanch collards until bright green, about 1 minute.

Transfer immediately to an ice bath to shock. Remove collards from the ice water and pat dry with paper towels and than transfer them to a food processor.

in a dry skillet, over low heat, toast the pecans until fragrant. Add everything to the food processor except the oil.

With food processor running, slowly drizzle in olive oil until peso comes together. Add salt and pepper to taste.

Thank You Tracey for this recipe.

I’m having a healthy day what about you?

IT’S THURSDAY “I’M HAVING A HEALTHY DAY WHAT ABOUT YOU day!!!!  I think I can safely say that I ate healthy today. Sometimes I think it depends on a persons version of ‘healthy’. You can see from my posts that I eat healthy. I try to especially incorporate vegetables into my daily routine. When I drink milk, most of the time, I drink the unsweetened almond milk. As I have mentioned before and probably will again – I try to use oatbran, flaxseed, wheat germ, millet, quinoa in my eating lifestyle. I moderately eat pasta, rice, potatoes etc. I try to be fair with my portions. I believe in moderation for the most part. I try very hard to keep the processed stuff and junk food down to a minimum.

BREAKFAST:  Omelet with left over sausage, swiss chard,  some of the swiss chard stems, potatoes and cheese for the filling.  There was plenty of filling left over so looks like more omelets might be in the near future. : ).   I also had a blender drink consisting of peeled apple, kale leaves, and 1/2 of a lemon. I got this idea from Mrs. Buena  Vida over at  However, I don’t have a juicer anymore. I had to add water to the blender.  It was refreshing and different from my normal unsweetened almond milk, spinach, and frozen banana blender drink I like to make.

LUNCH: Spinach, 1/2 of  Pita Pocket with Hummus spread on it and in the pita – Kale & Quinoa Salad.

SNACKS: I wanted to try making this dip. See if it was party worthy. : ). It is. I snacked on it a little today. It’s called creamy tapenade spread. I used Blue Corn Chips to dip. My 4 year old daughter really loves this dip. My husband also gave it a thumbs up.

SUPPER: Meatloaf, Spinach

*Meatloaf – The meatloaf recipe comes from a friend I went to school with. I call it Heidi’s famous meatloaf.  It has gotten a lot of great reviews by many. See below for recipe.


1lb of lean ground beef (I sometimes like to do 1/2 ground pork and 1/2 ground beef)

2 eggs

1/2 cup plain bread crumbs

1-16oz package of shredded cheddar cheese (I sometimes do less)

1 T worchestershire sauce

1 package of pre-cooked bacon crisped and chopped (I have also cooked bacon from scratch)

1/4 cup of each mustard & ketchup (mixed together)

1 T mayo


1 small can of French’s Fried Onion Strings

Pre-heat oven to 350. Blend all ingredients except for onion strings together (using only 1/2 of the mustard/ketchup mix in the meatloaf). Form into a loaf and spread remaining mustard/ketchup mix over the top. Bake for about 45 minutes or until fully cooked. Top with fried onion strings and cook until golden.