Creamy Avocado Basil Pesto

Hey everyone!

Motherhood has gotten the best of me lately and I forgot to share this recipe with you. I’ve been working on bettering my eating habits because I have completely slacked off lately. Only downfall with me is that I’m the kind of person who gets sick of eating the same foods repeatedly. As much as I enjoy my chicken and vegetables, I just can’t do it every day. I get bored and I want to change things up.

I originally made this pesto to go over top of zucchini noodles, which tasted fantastic. But, I quickly realized that this recipe goes great on a lot of other foods, so I decided to just share the pesto recipe and I’ll let your mind soar from there and let you choose what you want to add it to. Just the other day I added it to chick pea pasta. Delicious. My son even enjoyed it with chips. Healthy and kid approved. I will take it.


The texture is perfect to use as a sauce and has the perfect variety of ingredients to make your taste buds fall in love. The subtle hints of avocado, garlic, and basil together just made my mouth water. I’m really excited to pair this with other food products. Let’s not forget it’s crazy healthy and so simple to make. You could make a delicious meal in under 30 minutes.



2 ripe avocados

1 cup fresh basil leaves

3 cloves garlic

3 tbsp olive oil

¼ cup pine nuts

2 Tbsp lemon juice

½ tsp. sea salt

Cracked black pepper, to taste.


Add all ingredients into a food processor and blend until smooth

That’s it! How simple?!


A few tips though. Avocados tend of brown quickly, so enjoy as soon as possible. Refrigerate any left overs and wrap in plastic wrap (making sure the plastic wrap is pressed against the pesto). This will prevent browning. If you are applying to zucchini noodles, be sure to dry the zucchini before sautéing so any excess water in soaked up.


Don’t forget to check out my other delicious healthy meals!

Healthy Egg SaladPeanut Butter Protein BallsBig Mac Salad – Skinny Bang Bang Shrimp Mix



Barbecue Pineapple Chicken

If you’re like me, I always get a craving for something sweet and tangy together. Who ever thought of mixing the flavors of barbecue and pineapple together, I thank you.

You are a genius.

Usually when I think of pineapple in a dish, I go right to teriyaki.

I came across this dish and decided to make it and…

Oh. My. Goodness.


It’s so easy to make also.

Just three simple ingredients.

That’s it!


  • 4 Boneless Skinless Chicken Breast’s
  • Barbecue Sauce (We are a Sweet Baby Ray’s family, so we chose that)
  • One (or two) cans of diced pineapple. I went with two.

Sprinkle your chicken breast with some salt and pepper on each side.


Cover each side of your chicken breasts with some barbecue sauce


Drain and add your pineapple chunks over top of the chicken and layer with barbecue sauce again. (My mouth started drooling here.)

Let chill for 1-2 hours.

You don’t have too, but I think it adds some extra flavor. The pineapples really soak the barbecue sauce up during this time.


Bake at 400 Degrees for 40 minutes or until chicken is cooked through at 165 Degrees.

Add some additional barbecue sauce on top (optional), and serve!


I could make this recipe every week. I think it’s one of my new favorites. Along with my Slow Cooker Shrimp Scampi

 Did I also mention it’s a healthy recipe?!

Win, Win!



Big Mac Salad

Happy Monday!

So I know this recipe sounds a little odd, but my goodness is it delicious! When I was pregnant I always craved Big Mac’s from McDonalds. So, I found this healthier version and just had to make it! (Don’t worry no baby number three, yet!) I was really surprised with how similar this bowl tasted compared to the actual sandwich. It’s a must try if you get a craving for a juicy burger!


Note: In my photo’s, I made 4x the amount of the actual recipe! This recipe is the single serving amount.


Sauce Ingredients:

  • 1 1/2 tbsp lite thousand island dressing
  • 1 1/2 tsp finely minced onion
  • 1/8 tsp granulated white sugar (or a dash of no calorie sweetener!)
  • 1/8 tsp white time vinegar

Bowl Ingredients:

  • 3 cups shredded lettuce
  • 4oz raw extra-lean ground beef
  • 1/3 cups finely chopped onion
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • Dash of salt and pepper
  • 2 tsp yellow mustard
  • 2 tbsp shredded reduce fat cheddar cheese
  • 3 hamburger dill pickle chips, chopped
  • 1 tsp sesame seeds

You can also add tomato, ketchup, and extra mustard if desired!


For the sauce, add all the ingredients into a bowl and mix


Bring a nonstick sprayed skillet to medium-high heat and combine meat, onion, and spices until the meat is thoroughly cooked and onions have softened.


Once cooked through, remove from heat and add mustard to the meat and combine.


Place the shredded lettuce at the bottom of your bowl, add the meat and your toppings and enjoy.


Let me know what you think!


Homemade Taco Seasoning

Happy Thursday Everyone!

So, I just wanted to write a quick post about this homemade taco seasoning I decided to try. I wanted to meal prep turkey taco bowls for a few days because it’s a low carb and delicious meal, but I ran out of store bought seasoning so I made my own, and I absolutely LOVE it. It’s simple and these measurements worked out perfectly with my one pound piece of ground turkey.


• 1 Tablespoon Chili Powder

• 1/4 Teaspoon Garlic Powder

• 1/4 Teaspoon Onion Powder

• 1/4 Teaspoon Dried Oregano

• 1/2 Teaspoon Paprika

• 1 1/2 Teaspoon Ground Cumin

• 1 Teaspoon Salt

• 1 Teaspoon Black Pepper

Just mix them together in the small bowl and add it to your meat while cooking. I definitely recommend it over any brand packet! Give it a try! Enjoy!


Slow Cooker Chicken Taquitos

Happy Tuesday Ya’ll!

It’s that time of the week again where I share another slow cooker recipe! This week is taquitos! I guess we can call it Taquito Tuesday ;). My son’s favorite food is tacos so I tried to mix it up a little and give him something different, but still with taco flavor. It’s another simple recipe so it doesn’t take much time to prep at all. I doubled the recipe since I have a hungry husband and growing boy to feed so it can always be cut in half. Enjoy!



4 Uncooked Boneless Chicken Breasts

2 Packets of Taco Seasoning

12oz Cream Cheese, Cubed

1/2 Cup Water

3 Cups Shredded Cheddar Cheese

12-16 Taco Sized Flour Tortillas

To start lay the chicken in the slow cooker and cover with both packets of Taco seasoning. Add in the cream cheese cubes and water. Cook on low for 6-8 hours, or high for 4-6 hours. (I chose the low option)

Once cooked unplug the crock pot and shred the chicken with two forks. Add the cheddar cheese and stir evenly to coat the chicken.

Preheat your oven to 400 degrees. Spoon the shredded chicken into the center of the flour tortillas and roll tightly (The kids can even help with this step). Place on a parchment-lined baking sheet and coat the tortillas with olive oil.

Cook in the preheated over for 10-12 minutes. Let cool and serve with cilantro ranch dressing or salsa.

Slow Cooker General Tso’s Chicken

It was Chinese night in the Cunningham household and our go to is always General Tso’s Chicken when we order out, so why not make it, slow cooker style! This is also a healthier alternative then ordering from a restaurant. I always make sure the recipe is extra saucy because the cornstarch does soak up a lot of it, plus that’s the way I like it! Enjoy!


  • 3 Chicken Breasts
  •  1 Green Onion
  •  1 Cup Hoisin Sauce
  • 4 tbsp Light Brown Sugar
  • 1/4 Cup Corn Starch
  • Sesame Seeds
  • 4 tbsp Seasoned Rice Vinegar
  • 2 tsp Sesame Oil
  • 2 tbsp Vegetable Oil
  • Rice (optional, I used Jasmine)
  • Broccoli florets (optional)
  • Red Pepper Flakes (optional)


Start off by cutting the chicken breast’s into bite size cubes and toss them in a large ziplock bag with the cornstarch.


Pan fry the coated chicken with the vegetable oil until each side is golden brown and then add to the slow cooker. (The Chicken should not be fully cooked, and that’s okay!)


Add the hoisin sauce, rice vinegar, sesame oil and brown sugar into a bowl and whisk until it’s all combined. I added in some red pepper flakes to add a little heat, which is optional! (I had a helper stir it for me)


Pour the mixture over top the chicken and stir to coat the chicken. Cook the chicken on low for 2-3 hours.

Steam up your broccoli and rice, and served the chicken on top, with greens onions and sesame seeds (If desired, this is optional)


Dig in & enjoy! Super delicious and super simple!


Slow Cooker Shrimp Scampi

So I am the Queen of the slow cooker when it comes to being a mom of two. I don’t know about you, but it’s such a great feeling to be able to get other crap done while dinner cooks. Plus, trying to cook a meal with a toddler running around like a maniac & a ten month old who wants to get into everything, is quite difficult. So tonight I tried something new, shrimp scampi. Of course just about all of my ideas are Pinterest inspired but I just had to share this recipe with ya’ll because it was freaking delicious, and super simple!

All you need is…

  • One package spaghetti (optional, I used thin)
  • 1lb of raw jumbo shrimp (I left my tail on)
  • 1/4 cup of chicken broth
  • 2 tablespoons of olive oil (I used extra virgin)
  • 2 tablespoons of butter
  • 1 tablespoon minced garlic
  • 2 tablespoons parsley (I just used dry)
  • 1/2 fresh squeezed lemon
  • Salt and pepper to taste

First, peel your shrimp, but leave the tails on for flavor.

Add the chicken broth, olive oil, butter (I chopped mine into smaller pieces), garlic, and parsley into the slow cooker and mix a little. Then add the shrimp and squeezed half of the lemon over it all, then mixed it up a little more.

I put my shrimp on low for about 2 1/2 hours. I was also told you can put it on high for 1 1/2 hours if you want to get it done quicker, but I had some time so I chose the low option.

When your shrimp is almost finished, you’ll want to boil up your spaghetti, and drain. Pour the shrimp and juices on top of the spaghetti, or even eat the shrimp plain without the pasta.

I added a little more lemon juice over the finished plate along with some parmesan cheese and dug in! It’s so simple yet so delicious.

I think the best part about this recipe is you can choose healthier options to make it even lighter. Such as reduced sodium (or fat free) broth, light butter, and some extra virgin olive oil. You could even swap out regular spaghetti for whole grain, or just leave it out completely so you don’t have the added carbs.

If you have some extra shrimp, you can whip up some shrimp salad like I did! All I used is

  • 1/4 cup of mayonnaise
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of Old Bay (I always add a ton more because I love it)
  • 1/2 teaspoon of onion powder

I sprinkled a little bit of parsley in there. You can also add celery or replace the onion powder with actual chopped onions, but I didn’t have it this time around.

I hope you enjoy, because I did 😉