Coconut Crusted Chicken with Mango Salsa

This recipe was inspired by Rachel Ray - click here for original

I loved this meal!  Shannon and I were both full after this meal!!!  I really didn't measure this recipe.  After I made it, I realized that the mango salsa was supposed to be served cold, not warm.  Oh well - it was delicious!!!!


  • 1 - 2 cups frozen mango 
  • Desired amount of mixture:  Frozen bell pepper, green pepper and onion (from Dillons)
  • 1/2 chopped onion 
  • Cilantro - from tube - just squeezed some in
  • Garlic - from tube - squeezed a small amount into mixture 
  • 1 egg 
  • Shredded sweetened coconut 
  • 2 - 5 ounces skinless, boneless chicken breasts  
  • 1 TB Taco seasoning 
  • Salt and pepper to taste - I did not use salt, but peppered my chicken before eating
  • Preheat the oven to 350 degrees . 
  • In a skillet, combine the mango, peppers, onion, cilantro, garlic
  • In a shallow bowl, beat the egg and homemade taco seasoning.  
  • Place the coconut in another shallow bowl. Dip the chicken in the egg, then in the coconut. Press to coat.
  • Bake in oven for 30 minutes until chicken is done - coconut will be toasted! - I used a pan that had a rack in it to cook the chicken on.

  • We enjoyed it with parsnips (LOVE THOSE THINGS) this is the second time I have eaten Parsnips, and green beans.  Shannon also had brown rice.  

  • I can't wait to make this dish again.  I think that it would be better with fresh bell peppers, but I only had frozen ones - trying to use all the food in my house.  It would also be good I think with a diced jalapeno.  

Uncle Johnny's White Bean Soup - Dr. Ian Smiths

This recipe came from Dr. Ian Smith's book - The Shred Revolutionary Diet - I am a sucker when it comes to guests on the Dr. Oz show who have books.  I have so many.  Just received this one last week.

4 servings
Under 200 calories

2 cups of cannellini beans - I used no salt added beans
1 strip of bacon - optional (did not use)
4 TB olive oil (did not use)
1 medium onion, finely chopped (I used my nicer dicer)
1 1/2 celery stalks, finely chopped (I used my nicer dicer)
1/2 carrot, finely chopped (I used about 10 baby carrots - chopped with nicer dicer)
1 15 oz. can of plum tomatoes or stewed tomatoes (used best choice mexican tomatoes)
1 15 oz can chicken or vegetable broth
Salt and pepper to taste

Puree one cup of beans in a food processor or blender (oops misread - I pureed one can).

Cook 1 strip of bacon and crumble, if using.

Heat oil in large saucepan and add the onion, and cook until soft about 3 minutes.  Add the celery, carrots, and tomatoes, and cook for 7 minutes more.

Warm the broth and pour it into the saucepan.  Gradually stir in the beans and bean puree (I didn't warm the broth - added it all to the vegetable mixture).  Add the bacon.  Let simmer for approximately 15 minutes.  Serve with salt and pepper.  Serve.

This was good - next time I will make cornbread to eat with it.

Simple Protein Pancakes

  •  Pancakes sounded good this morning.  So I found a healthy recipe.  They looked normal, but the taste was just okay.  Will not make them again.
  •  1 Scoop Whey (flavor of choice, I used Vanilla)
  • 2 Egg Whites
  • 1/4 Cup Oats
  • 1/2 Large Banana (substitutions below)
  • 1 TB Unsweetened Vanilla Almond Milk
  • 1/8 teaspoon of Baking Powder
  • 1/2 teaspoon of Cinnamon (optional)
Put all ingredients into blender or magic bullet and blend until smooth. Allow the batter to set for about 5 minutes. Heat up a skillet or pan and spray with non-stick spray. Pour batter onto skillet (batter makes 2-3 normal sized pancakes). Let it cook for about 2-3 minutes or until bubbles appear. Flip and cook for an additional 2-3 minutes until cooked fully.
Alternative Options:
If you aren’t a fan of banana, you can sub this for 1/4 cup pureed pumpkin, fat free plain greek yogurt or nonfat cottage cheese.
Top with whatever you want. I recommend a natural nut butter like almond butter or peanut butter. You could also top with fresh fruit, sugarfree jam, honey, coconut butter, maple syrup or sugarfree syrup. Get creative!

recipe from:

I made Shannon the tortilla egg

Fudgie Wudgies

If you love brownies - you will love these!!!

1 3/4 c. semisweet chocolate chips
10 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 tsp. baking powder
3 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
2 large eggs
2 tsp. vanilla
3/4 c. sugar

Preheat oven to 325F.  Line baking sheets with parchment paper.

Melt 1 c. chocolate chips with the butter in a glass, microwave safe dish in 20 second intervals, stirring between each, until melted.  Allow to cool 5 min.  Sift the flour, baking powder, cocoa, and salt together in a small bowl using a wire whisk.

Beat the eggs and vanilla with a wire whisk until combined.  Add the sugar to the egg mixture and blend until the mixture is thick.  Add the melted chocolate and whisk together.  Add the flour mixture and blend just until combined.  Stir in the 3/4 c. of chocolate chips.

Drop by tablespoonfuls onto the baking sheets, about 2 inches apart.  Bake the cookies until they form a thin crust, about 14 min.