Shopping List

  • Tostada’s (Mission, 22 count)
  • 1 can bush black beans (reduced sodium)
  • 1 bag bird’s eye gold and white corn
  • 2 chicken breasts
  • 1 Medium onion
  • Kraft 4 Mexican Cheese (need 1 cup total)
  • 1 vine ripe tomato
  • romaine lettuce hearts
  • Scallions
  • Cilantro
  • Saison seasoning
Get 2 pans going over medium heat (6/10 on my stove). Preheat oven to 350 degrees (F).
Dice tomato, salt, pepper, saison and mix, set aside in a bowl/cup. Drain and rinse black beans, set aside. Set aside 2 cups of corn in a bowl. Loosely chop onion and set aside. Chop the cilantro and scallions and also set aside.
Rinse and pat dry the chicken breasts. Salt, pepper, and saison and pat it into both sides.
Add 1 tbsp cooking oil to the pan, place chicken down, cook each side 4 minutes or until cooked.
While the chicken cooks add the onions to another pan and sauté until its reduced a little bit (salt, pepper, and add saison at this point). After you flip the chicken add the corn and drained black beans to the onions and let everything heat up.
Line a baking sheet with foil and place 4 tostada’s down. Spoon even amounts of the corn/beans/onion mixture onto each tostada. Remove chicken from pan, slice into pieces. Place half a chicken breast on each tostada. Add 1/4 cup of cheese on top of the chicken. Place in oven for 5 minutes (or until cheese is melted).
Place 1 or 2 on a plate, sprinkle shredded lettuce, scallions, cilantro, and tomato on the top (to taste).

dinner healthy

Shopping List

  • 1 12-16oz New York Strip (or whatever you favorite cut is) – this will serve 2 people
  • Ground espresso/coffee
  • Asparagus

In a bowl mix together salt, pepper, and the ground coffee or espresso. Let steak come to room temp (easy enough if your just coming from the grocery store).

Take steak, trim fat off.

Chop asparagus into about 1-2 inch pieces, place in a metal mixing bowl, toss with a few pinches of spice mixture.

Coat both the top, bottom, and sides of your steak with the spice mixture, pat it in.

Get a cast iron skillet hot over medium heat (I set my stove to 6).

Wait for the pan to get nice and hot, and start cooking the fatty parts/bits you cut off until done. This will get a nice coating of rendered fat on the skillet. Take these bits out, chop them up and let them cool. Tasty treat for your dogs if you have any (my golden and lhasa went crazy for it).

Get tongs and a temperature probe ready. Place steak in pan. Flip the steak every minute. Get the sides seared as well (one minute each side of the steak), then go back to flipping on the top/bottom. Do this until you get to the desired temp (I cooked mine to about 135F).

Take steak out of pan, add 1-2 cups of water to get all the steak bits up.

Toss in asparagus, cover with lid and cook for 4 minutes. Plate asparagus, slice steak and serve!



Shopping ListChicken__vegggies__sweet_potatoe___MyFitnessPal_com
I’m assuming you have some teriyaki sauce, grated parmesan cheese (green canister type), and brown sugar or cane sugar laying around in the pantry.
Put sweet potatoes in the microwave for ~ 8 minutes.
Loosely chop the onion, pepper, zucchini and squash and put them in a bowl. Sprinkle with about 2 tbsp of parmesan cheese and a good helping black pepper (to taste). Set aside.
Bring a pan to medium high heat. Butterfly the chicken breasts. Rub the McCormick seasoning on both sides. Salt & Pepper to taste.
Once pan is hot, place chicken in the pan. Add a little bit of water (maybe 1tbsp) and then cover with a lid for 5 minutes.
Take sweet potatoes out of the microwave and scoop the insides into a bowl. Add 1 tbsp of raw cane sugar and cinnamon to taste. Mash with a spoon/fork and set aside.
Flip chicken over, add another 1 tbsp of water and cover again for 4-5 minutes. Use a meat thermometer to check the temperature (165F+).
Rinse pan out real quick and then put back on stove, add bowl of veggies. Sprinkle with a little bit of teriyaki sauce and cook for about 4 minutes. Taste and season this as it cooks.
Slice chicken and plate everything! You’re done.


dinner healthy

Shopping List

  • 2 cloves garlic
  • ~5tbsp Butter
  • 1 onion
  • 1 green bell pepper
  • 1 lb. ground beef
  • Garlic powder
  • Garlic salt
  • Goya green pitted olives
  • Goya capers
  • 1/2 cup raisins
  • 8oz tomato sauce
  • Baida Sazon seasoning
  • Cumin
  • Sugar
  • Salt
  • Cinnamon
  • Cuban Bread
  • 3 Bananas (or however many you want)


Mince garlic, finely dice onion, slice green bell pepper. Put in a bowl while skillet heats up with olive oil over medium/medium high heat.
In another bowl put the tomato sauce, ~ 1tbsp capers + a little juice, 6-10 chopped olives + a little juice from the jar, 1/2 cup raisins, 1-2 tbsp Sazon seasoning, 1 tbsp cumin, 1tbsp sugar, salt to taste
Once the oil is heated up in the pan, throw in the garlic/onion/pepper mixture and let it cook down for about 5-10 minutes.
Once the veggies are soft, mix in the ground beef and cook another 5-10 minutes, until browned.
Mix in the 2nd bowl of tomato sauce and other ingredients now. Stir and combine well, lower heat to simmer and cover for 10 minutes. Add garlic salt at the end and stir well.


Peel bananas, slice into halves or thirds and mix in a bowl with cinnamon and sugar to coat. Heat a few tbsp of butter in a skillet. Set bananas in mixture and turn to brown and caramelize.


Slice into 1in thick slices, you can move the bananas around the outer edges of the pan and then put the bread (2 pieces or so) at a time, adding butter as needed to brown each side. Move bread to plate when each piece is done, and sprinkle with garlic powder.


Put as much rice as you want into a microwave safe bowl. Fill bowl with water and leave about an inch or so of water above the rice line. Microwave for 5-10 minutes (depending on microwave). Stir/fluff after each and taste to make sure its cooked.


cuban dinner