Greek Pork Tenderloin + Weekly Menu

Greek Pork Tenderloin 1

As you can see below, my weekly menu includes a few roll-over meals from last week. I have not been in the mood to cook. I’ve been in the mood for cereal and soft serve and anything that requires absolutely no effort. In short, being pregnant has caused me to be a carbaholic lazy person…and it makes me sad.

When I think back to 6 months ago, I spent MOST of my weekends in the kitchen. I was whipping up 5+ new recipes every weekend for my gluten-free cookbook and now, my poor kitchen goes days without any love. Mr. Prevention and I have even been having stand-offs to see who caves and unloads the dishwasher first, as the dirty dishes start to pile up on the counter and in the sink.

(P.S. I usually cave and unload the darn dish washer…the man is worthless in this way.)

Greek Pork Tenderloin 3

But last week, I spent some time formulating some ideas of what could reinvigorate me in the kitchen. Pinterest is always good for such. And you know, since I’ve been forbidden from buying any more baby clothes (I’ve bought FOUR onesies, that’s all!)…and decorating the nursery, well…that’s just gotten expensive. And let’s be honest, there’s very little left to do to prepare for baby. When I’m anxious for something, I’m a big time planner. Big time planner.

I digress…

Today was baked donuts. Today was strawberry picking which lead to fruit crumble making…and spending a solid hour (along with Mr. P’s assistance) washing and dicing strawberries to freeze for…whatever. I mean, we did pick TWENTY pounds.

Greek Pork Tenderloin 2

I’m also making dinner tonight. A quick dinner…that includes the grill. Because it’s hot and humid and meat on the grill is the only non-carb I crave. Balance, self. Balance.

This recipe makes me think of my mom. In fact, I told her all about this meal the following morning on our daily morning chat as I drive to work. As a lover of pork tenderloin, I knew she’d appreciate both the simplicity and deliciousness of this recipe. Plus, it’s healthy and can pair with other yummy meal components like hummus, pita, and tzatziki. I was in heaven. I need this meal again soon.

Greek Pork Tenderloin 4

Greek Pork Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 4
The meat had GREAT flavor and we loved combining it with other fun components to make a meal -- tzatziki and hummus, along with a "salad" I threw together of grape tomatoes, marinated artichoke hearts, Greek olives, and feta.
  • ¼ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 2-3 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 2 pork tenderloins (1¼ lb each)
  1. In a large ziplock bag, combine the vinegar, lemon juice, garlic, oregano, salt, and pepper; zip the top of the bag and gently massage and shake to combine. Add the tenderloins, zip the top of the bag removing any excess air, and roll the tenderloins to coat on all sides. Marinade in the refrigerator for at least 4 hours, or overnight.
  2. Preheat the grill to 400 F. Grill meat for about 20-25 minutes, turning every 5 minutes or so. Allow the meat to rest for at least 5 minutes before slicing into ½-inch thick slices.
  3. Serve with tomato, feta, olive, and artichoke salad and/or hummus, tzatziki, and whole wheat pita bread.
Recipe from Gather & Dine, originally adapted from Nordstrom Family Table Cookbook
Nutrition Information
Serving size: 4 oz Calories: 157 Fat: 2.5 Carbohydrates: 9.0 Sugar: 2.8 Sodium: 319 Fiber: 0.1 Protein: 22.6 Cholesterol: 69

Weekly Menu: June 22nd – June 26th

I’m whipped. I feel like I’ve spent all weekend on my feet. Tonight = R&R and reading :)

Be well,


Cherry Almond Muffin Waffles + Weekly Menu

Cherry Almond Muffin Waffles 1

My family was visiting again this weekend. My dad was going to come over during the week sometime soon to begin painting baby Shea’s nursery and assembling furniture, but we quickly decided chandelier assembly and such was a two person job. So the next thing I knew, my brother was the chosen one to tag along.

My mom was debating on whether or not to join along, but we can’t have family fun without mom, so she came too.

We started the weekend off with dinner at my dad’s “favorite” restaurant – Big Boy. We live close to one and my dad rarely gets to enjoy his most favorite burger, “the Brawny Lad”, a burger coated in butter and onion on a rye bun. Mmmm…noooot.

Cherry Almond Muffin Waffles 2

But, Big Boy was lots of good laughs and not-so-great food. As usual. But on Father’s Day weekend, we humor him. When we must.

Saturday was filled with hard work in the baby’s room (by the boys), and followed up with a dog event at a local winery. Dogs, live music, and wine and beer for everyone other than me…it was great. Lily made some friends and enjoyed the change of scenery. Last night, we took my family to dinner at a restaurant with a patio overlooking Lake Michigan. The weather was absolutely, positively perfect and the company wasn’t so bad either. The food, as well. ;) It was pure Michigan goodness.

We indulged in soft serve afterwards — my recent favorite :-D

Cherry Almond Muffin Waffles 3

I think my brother and my dad were mighty impressed when for breakfast I produced several waffles from the freezer. When they asked what kind of waffles and I reported Cherry Almond Muffin Waffles, they were sold. In fact, I think they felt like they were fine dining. I need not tell them that these waffles are actually very simple and can thank the almond extract and my extensive you-picking for the cherries, creating the breakfast masterpiece that is Cherry Almond Muffin Waffles.

Now I just need to pick more fruit. That’s on the agenda for next weekend :-D

Cherry Almond Muffin Waffles 4

Cherry Almond Muffin Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • 3 cups whole wheat pastry flour or white wheat flour
  • 1 tsp salt
  • 4 tsp baking powder
  • ½ cup canola oil
  • 2 eggs
  • ⅔ cup sugar
  • 1½ cups lowfat buttermilk
  • 2 tsp almond extract
  • 2 cups frozen cherries, halved
  1. Preheat a waffle iron.
  2. In a large bowl, whisk to combine flour, salt, and baking powder; set aside.
  3. In a medium bowl, whisk together the canola oil, egg, and sugar. Whisk in the buttermilk and almond extract.
  4. Mix the wet ingredients into the dry and combine with a rubber spatula. Fold in the cherries.
  5. Scoop about ⅔ cup batter into the waffle iron and cook according to manufacturer's directions. Serve warm with desired toppings.
Slightly adapted from Eats Well with Others and originally, Taste and Tell
Nutrition Information
Serving size: 1 waffle Calories: 463 Fat: 18.9 Carbohydrates: 66.7 Sugar: 26.0 Sodium: 657 Fiber: 7.7 Protein: 9.0 Cholesterol: 55

 Weekly Menu: June 15th – June 19th

 The weekend went too fast…as always. :(

Be well,


Chicken Enchilada Casserole + Weekly Menu

Chicken Enchilada Casserole 1

Hormones are a crazy, crazy thing.

Here I am, cruising along, very stable-feeling and in control if life. I’m not having any of those stereotypical breakdowns over what I want for dinner or waaah, I look huge in everything! (but it’d be nice of something fit right). Though, lesson learned on that front. Five months in, I have to keep up with laundry. I was left with only my “normal” pants to wear on Friday and baby was uncomfortably squeezed in all day. I couldn’t wait to get home and change into something…anything…with elastic around the waist.

Chicken Enchilada Casserole 2

But really, life has been good and I have been very much so…me.

Until today.

For those who haven’t read The Fault in Our Stars, what are you waiting for? Like most readers who have finished this book, the last 100 pages were spent in tears. No matter how you look at it, the book is sad. The storyline is sad. The ending is bittersweet and…sad. But it’s so good and everyone should read that book.

And the movie? Oh… the movie. It was the book coming to life, just as I had envisioned it while reading. So many movies don’t do the book justice. This book-made-movie was quite the exception.

Chicken Enchilada Casserole 3

I was audibly SOBBING in the movie. SOBBBBBBBBBING. No tissue. Hot mess. Eeeeeeeeemotional wreck. Sobbing. Mr. Prevention was looking at me like I was a lunatic (somewhat fair), but when he started laughing and then I started laughing, I was that person laughing at something sad. No control over my emotions. I’ve always heard of this kind of thing, laughing at something sad, happening at funerals, etc. but it never made sense to me. It still doesn’t make sense to me…BUT IT HAPPENED! I’m chalking this one up to pregnancy. Or else, I really am just a lunatic.

Some other things are perks to pregnancy. Like whipping up Mexican food at home and eating it night after night after night (because this meal makes a lot!). If I thought I loved Mexican before pregnancy, I was mistaken. I now loooove Mexican. Though, who doesn’t love Mexican, pregnant or not?

Chicken Enchilada Casserole 4

Chicken Enchilada Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 cups red enchilada sauce
  • 19 (6 inch) corn tortillas, cut in half
  • 2 (15 oz) cans reduced sodium black beans, drained and rinsed
  • 1 (15 oz) can no salt added corn, drained
  • 6 green onions, thinly sliced
  • 3 cups (about 1 lb) cooked rotisserie chicken, shredded
  • 2 cups part-skim Mexican blend cheese, shredded
  • ½ cup fresh cilantro, chopped
  1. Preheat oven to 375 F. Mist a 9x13-inch baking dish with cooking spray.
  2. Begin by spreading about ½ cup enchilada sauce in the bottom, followed with a layer of 8-10 tortilla halves, covering the bottom. Sprinkle with 1 cup black beans, ½ cup corn, a few green onions, ¾ cup chicken, and about ½ cup shredded cheese. Repeat with another layer of tortillas, sauce, beans, corn, green onion, chicken, and cheese. Finish with a layer of tortillas and sauce, reserving ½ to ¾ cup cheese for mid-way through baking.
  3. Cover the pan with aluminum foil and bake for 20 minutes. Remove pan from oven and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining cheese and continue baking, uncovered, for 10 minutes or until the cheese is melted. Sprinkle with cilantro before serving warm.
Recipe slightly adapted from Gimme Some Oven
Nutrition Information
Serving size: ⅛ casserole Calories: 446 Fat: 10.8 Carbohydrates: 54.4 Sugar: 4.0 Sodium: 857 Fiber: 12.0 Protein: 32.5 Cholesterol: 62

Weekly Menu: June 8th – June 12th

This weekend went too quickly :(

Be well,


5 Minute Healthy Strawberry Frozen Yogurt + Weekly Menu

5 Minute Healthy Strawberry Frozen Yogurt 1

As someone who has battled my weight my entire life (quite literally my entire life), seeing the scale go up is…tough. I know a woman’s body goes through so many changes that attribute to weight gain in pregnancy – everything from blood volume to placenta to baby and everything in between. Still, though, it was recommended that I gain around 15 pounds during my pregnancy and that is proving to be a challenge.

With the exception of this past week when I was on my cracker and Sprite diet for 2 days…

5 Minute Healthy Strawberry Frozen Yogurt 2

Not only is my body changing, but I’ve been given a lot of restrictions during my pregnancy. As an avid runner and hockey player, it’s been nearly 5 months since I’ve participated in either activity and…I miss it. So much. Instead, I spend my time bouncing from acupuncture to the chiropractor to the gym to be stretched out by a trainer. I always envisioned myself as being a fit individual during my pregnancy and just continuing on with an active life, but that just wasn’t the hand that was dealt. Exercise is not only fun for me, but a stress reliever, a social outlet, and most certainly a means of weight management.

And before this post seems like a long whine about pregnancy, the truth is I am so incredibly thankful and blessed to be carrying a healthy baby girl that really and truly, I am the luckiest woman in the world. I fully know this. Resuming my active lifestyle post-delivery will be a challenge and I say that in good way. I love challenges.

5 Minute Healthy Strawberry Frozen Yogurt 3

One recent challenge has been fulfilling my sweet tooth…with health and calorie control in mind. It’s a bonus when dessert can include some fiber (5.5 grams!), vitamins, and minerals, too.

When I stumbled upon this recipe I did pause to consider that it was too good to be true. Too few ingredients, too quick to come together…there had to be a catch. And I guess there is….this recipe requires a food processor. While I don’t use my food processor often, the recipes its used for are worth allocating precious kitchen storage for the honker of an appliance. I just made my second batch of this frozen yogurt today and while I stuck with strawberries, I look forward to trying this recipe with peaches and other berries, too. Mmm…can’t hardly wait!

5 Minute Healthy Strawberry Frozen Yogurt 4

4.0 from 2 reviews
5 Minute Healthy Strawberry Frozen Yogurt
Prep time: 
Total time: 
Serves: 6 (scant 1 cup each)
One sinless summer delight and ready in minutes!
  • juice of 1 lime
  • 2 Tbsp vodka
  • 6 Tbsp honey
  • 6 cups frozen strawberries
  • ⅔ cup vanilla Greek yogurt
  1. Combine all ingredients in the bowl of a food processor fitted with a blade; process until smooth, scraping down the sides as needed, about 5 minutes.
  2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
Recipe adapted from Just A Taste
Nutrition Information
Serving size: scant 1 cup Calories: 171 Fat: 1.0 Carbohydrates: 38.2 Sugar: 30.0 Sodium: 14 Fiber: 5.5 Protein: 4.3 Cholesterol: 0

I haven’t cooked in quite some time with Mr. P’s travel and my stomach bug, so some carry-over this week…

 Weekly Menu: June 1st – June 5th

Woooooop woop for a beautiful weekend and my little weekend glow from a nap in the hammock ;)

Be well,


Cashew Chicken Lettuce Wraps + Weekly Menu

Cashew Chicken Lettuce Wraps 1

Memorial Day weekend was spent the way it should be — family, friends, cookouts, tennis, beach, reading, sun, sleep…it was perfect! If anything was lacking, it was sleep. Three days off work and only one 1-hour nap? I’m not sure whether to be impressed or saddened. The weekend was filled with too much other fun stuff to let a little fatigue get in my way.

Saturday we hosted both of our families for a total of 9. We cooked out and did the whole gender reveal bit. FYI, I will go on record saying that we are 99% sure baby girl will be Baby Shea…so that’s what we’ve been referring to her as. Any suggestions on middle names? I’m liking Shea Olivia. Any other suggestions? ;)

Cashew Chicken Lettuce Wraps 2

Sunday was a day of rest. And reading. We even went out for a leisurely meal at 9pm after we hoped all of the weekend out-of-towners were through crowding our local restaurants. No such luck. Summers in southwest Michigan are packed with vacation-ers Memorial Day through Labor Day.

Monday included a bit of tennis, Lily’s first beach trip of the year, an interior cleaning of my car, and a dreaded trip to the grocery store. We held an impromptu get together with friends and their families totaling 9 hungry mouths yet again. Let’s just say leftovers and paper plates were involved…but at least the weather was perfect and a good time was had by all.

Cashew Chicken Lettuce Wraps 3

While I’ll need today to recover from the weekend and as a reprieve from the kitchen, the rest of the week’s menu is simple. Quick meals. When the weather is nice, the grill and meals ready in minutes are the name of my game. As much as I love to cook, I’d prefer a tennis match or reading in warm weather. Time is (somewhat) wasted in the kitchen when there’s so few beautiful weeks in Michigan. And sometimes, I’m just lazy/pregnant…or just straight up HUNGRY and unwilling or unable to wait to eat.

The evening I threw together these lettuce wraps, I had braced myself for the push back from Mr. P. I was expecting complaints of them being “too healthy” or “not substantial enough for a meal”. But instead, this turned into a meal for 2 — mostly for him….inhaling these Cashew Chicken Lettuce Wraps. My mom made lettuce wraps recently, as well…and hers don’t stack up against these (sorry, ma!!).

Cashew Chicken Lettuce Wraps 4

5.0 from 2 reviews
Cashew Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 8 lettuce wraps
GREAT flavor and they come together quickly. These are perfect as an appetizer or to chow down on for dinner. This is a favorite, for sure!
  • 2 Tbsp light soy sauce
  • 1 Tbsp honey
  • 1 Tbsp chili garlic sauce
  • 1 Tbsp rice vinegar
  • 1 tsp grated ginger
  • 2 garlic cloves, minced
  • 1 tsp toasted sesame oil
  • 1 lb boneless, skinless chicken breasts. cut into ½-inch cubes
  • 2 Tbsp peanut or olive oil
  • ¼ cup cashews, roughly chopped
For Serving:
  • 8 butter leaf lettuce leafs
  • ½ cup bell pepper, cut in thin slices
  • ¼ cup cilantro, finely chopped
  1. Whisk together all sauce ingredients until smooth; set aside.
  2. Heat the oil in a large skillet or wok, over medium heat, until hot. Add the diced chicken and stir-fry until cooked through and no longer pink, about 8-10 minutes. Add the sauce and mix well; bring a simmer and allow to thicken, stirring often for 3-4 minutes. Stir in cashews. Remove from heat and allow to cool slightly.
  3. Assemble the wraps by scooping chicken into the lettuce leafs and top with bell pepper and cilantro. Serve immediately.
Recipe from Foodie with Family
Nutrition Information
Serving size: 1 lettuce wrap Calories: 133 Fat: 7.6 Carbohydrates: 5.3 Sugar: 3.5 Sodium: 284 Fiber: 0.3 Protein: 12.5 Cholesterol: 33

 Weekly Menu: May 26th – 29th

Hoping this short work week is less busy than the last few have been!

Be well,