Quick, Easy Deviled Eggs

Deviled Eggs are my go to when I bring a dish to a party and this quick and easy deviled eggs recipe is sure to be devoured before you even get to try one, so definitely put aside a few for yourself before you unveil them at your next gathering. They can be tricky to cook so I always suggest making a few more than you need anyway because there’s bound to be a couple casualties.

The recipe I make is pretty basic consisting of mayonaise, dijon mustard, salt & pepper and a dash of paprika on top.

I pipe the filling into the egss which I think makes them look super fancy. I also think it helps ration the filling because back when I used to just spoon in the filling I found myself running out before all my eggs were complete. I use this Wilton 1M Open Star Tip and a piping bag. Ziplock bags work just fine for this type of filling as well if you dont have any piping bags handy.

The hardest part of making a deviled egg for me is getting the shells off once the eggs are done cooking. If you do a Google search, you’ll find a lot of different tips and tricks to help you achieve the perfect hard boiled egg. Here, I’ll share with you the method I think works best.


  • 1 Dozen Organic Cage Free Eggs
  • 1/2 Cup Mayonnaise
  • 1 Tbsp Dijon Mustard
  • Salt & Pepper
  • Paprika


  • First, take a large pot and carefully place all of the eggs in the bottom.
  • Next, fill the pot with water until water is just covering the eggs. Then, put the pot on a burner set to high and bring to a boil.
  • Once the water starts boiling, cover the pot and turn off the heat, but leave the pot on the burner.
  • Let the eggs stand in the pot for about 8 to 10 minutes.
  • Immidiately place eggs into ice cold water and let cool for just a couple minutes.
  • Peel the shell off each egg, then slice egg in half removing the yolks and setting aside into a bowl or food processor
  • In the food processor, add mayonnaise, dijon mustard and salt and pepper to the egg yolks and mix until smooth
  • Spoon, pipe filling into each egg half and dust with paprika before serving

Low Calorie Vegetable Quesadilla

Please allow me to introduce you to my low calorie yet amazingly satisfying lunch. This sauteed vegetable quesadilla is everything you love about the higher calorie version but way better for you. It’s cheesy, crispy, and loaded with healthy vegetables to keep your tummy satisfied hours after.

My boyfriend has declared me the quesadilla master in our house. Which basically just means I can make one better than he can since our daughter is only two and has not yet begun to master her “queso-dada” technique. Nonetheless, I will share with you my method for making a perfect quesadilla every time.

They first key ingredient in my healthy vegetable quesadilla are these Maria and Ricardo’s Quinoa Flour Tortillas. They’re gluten free, non-GMO and have only 60 calories per wrap. The second key ingredient is Pam cooking spray. Without the cooking spray I find it hard to keep the quesadillas from sticking to the pan. With the cooking spray it slides right off like an omelette in one of those nonstick pan infomercials.

First, cut the broccoli into smaller pieces and the dice the onion and peppers and add them to pan along with the corn and a tbsp of olive oil. Season and let cook on medium high heat until slightly softened then set aside.

For the tortillas, put another pan on medium high heat and spray with cooking spray. Lay the quinoa flour wrap on to the pan and top with cheese, the vegetable mixture and the second wrap. Press the top wrap down with your hand or a spatula to allow the cheese to meld the two together. Let cook for approximately 3 minutes and flip the quesadilla to cook on the other side. The quesodilla should slide around on the pan with ease. Then serve alongside a few slices of avocado and a couple table spoons of sour cream. I also like to add a couple drops of Tabasco.


  • 2 Maria and Ricardo’s Quinoa Flour Tortillas
  • 1/3 Cup Shredded Mexican Cheese
  • 3/4 Cup Sauteed Vegetables (I use approximately 3-4 broccoli florets, 1/4 yellow onion, 2 Tbsp frozen corn, two diced sweet orange peppers)
  • 1/4 tsp Cumin
  • 1/4 tsp Paprika
  • 2 Tbsp Sour Cream
  • 1/4 Sliced Avocado


  • Prepare vegetables and add them and 1Tbsp of olive oil to a pan on medium high heat, season and cook until softened then remove and set aside.
  • In a separate pan on medium high heat, add cooking spray and bottom tortilla, followed by cheese, vegetable mixture, and top tortilla
  • Let quesadilla cook for approximately 3 minutes each side then serve with avocado and sour cream on the side

Ground Turkey Vegetable Pasta

This ground Turkey and vegetable “goulash” recipe is loaded with peppers, onions, tomatoes and lean ground turkey and super easy to prepare.

I grew up eating this goulash recipe at least once a week. If you really have a pasta craving, or just love eating pasta like me, this is a much healthier way to enjoy those carbohydrate loaded little beauties.

I used to be heavier and unhealthier. One of the things I learned on my weightloss journey is that small changes make a big difference. So instead of scarfing down a bowl of pasta with sodium loaded jar sauce, I try to add as may vegetables and as much lean meat as possible to my pasta dishes. That way I get to enjoy the pasta while consuming a lot less calories.

Peppers, onions and tomatoes all have an almost negligible amount of calories while a serving of pasta contains 200. A 1LB box of pasta shells like I’ve used in this recipe contains 200 calories per 2oz serving and 8 servings per box. Would a 1LB box of pasta serve 8 people in your home? Yeah, not mine either. So it’s safe to say we’re definitely eating more than the recommended serving size. So instead of eating multiple servings of pasta, simply add a bunch of yummy veggies and ground turkey and enjoy a much less guilt inducing dish.


  • 1LB Lean Ground Turkey
  • 1 Red Bell Pepper, Diced
  • 1 Medium Onion, Diced
  • 4 Tomatoes, Diced
  • 3 Cloves Garlic, Minced
  • 1/2 tsp Basil
  • 1/4 tsp Red Pepper Flakes
  • Salt & Pepper


  • Bring a pot of water to a boil and add pasta shells, cooking until tender
  • Cook ground Turkey on medium-high heat until cooked through, then remove from pan and set aside
  • Add veggies to pan and cook on medium heat until softened, just a few minutes
  • Add turkey back into pan and mix with the veggies and the pasta
  • Serve!

If you enjoyed this recipe or have any tips or suggestions please leave a comment!

Ground Turkey Stroganoff

I dont eat red meat anymore. This was a decision my husband probably would have liked to have been involved in before I completely overhauled our weekly menu but unfortunately for him the documentary I watched on veganism and the meat industry got to me before he had a chance to protest.

Luckily for my carnivorious husband, the documentary did not convert me to veganism, although I wholeheartedly admire the lifestyle. It did however inspire me to start making changes to my diet.

For every recipe of mine that included ground beef, I simply swapped the ground beef for ground turkey. Tacos, spaghetti bolognese, meatballs, stroganoff, all ground turkey. Maybe you’re trying to elimanate red meat from your diet as well, or maybe you’rejust looking for a wicked good (yes, I’m from the northeast USA) ground turkey recipe. Either way, I’m sure you’ll find this one not only delicious, but easy enough to make that you can add it to your weekly rotation.

My recipe is simple and consisting of ground turkey, onions, peas, egg noodles, worcestershire sauce, sour cream and seasoned with salt, pepper and a little bit of nutmeg.


  • 1 LB Ground Turkey
  • 1/2 Large Onion Diced
  • 1 Cup Sliced Mushrooms
  • 3/4 Cup Frozen Peas
  • 1/4 Tsp Worcestershire Sauce
  • 1/4 Tsp Nutmeg
  • 1 Cup Sour Cream
  • Salt & Pepper to taste


  • Bring a pot of water to a boil and add egg noodles
  • Cook the ground turkey until done and set aside
  • In the same skillet, add onions, mushrooms, peas and cook on medium until softened
  • Lower heat to a simmer and add ground turkey, sour cream and seasonings, then let simmer until egg noodles are done
  • Put ground turkey mixture over a bed of egg noodles and serve

Baked Chicken Parmesean

This baked chicken parmesean recipe is even better than fried.  It’s so good and so easy, I make it for my family at least once a week.  

There are two key parts to this recipe, one is tenderizing the chicken until it’s as thin as you can get it without completely obliterating it, and the other is coating the chicken in melted butter before breading.  

The combination of these techniques makes for a baked chicken parm so crispy it’s hard to believe it’s not fried.  Pair this with a vegetable like broccoli or asparagus and you’ve got yourself a healthyish version of this favorite Italian dish. 


  • 4 Chicken Breasts.  (If using larger chicken breasts use 2 and slice them in half) 
  • 1 Cup Italian Breadcrumbs 
  • 2 Tbsp Butter 
  • Mozzarella Cheese Pearl’s 
  • Newmans Own Organic Marinara  


  • Melt 2 Tbsp of butter in a small saucepan Place the chicken breasts into ziplock bags, (I usually do 2-3 breasts per bag) or between two sheets of plastic wrap and pound them out until all are even thickness  
  • Dip each chicken breast forst into the melted butter and then into the breadcrumbs coating them lightly  
  • Place the chicken breasts onto the pan and cook for approximately 18 mins  
  • Take the chicken breats out and place a spoonful or two of marinara sauce on top of each followed by 3-4 “pearls” of mozzarella  
  • Set broiler to high and place the chicken breasts under it for a couple more minutes until cheese is melted, then remove from oven and serve