STOUFFER’s® Fit Kitchen to the Rescue!

DISCLOSURE:  This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PowerfulProtein #CollectiveBias


While I love to cook, there are those days when it’s the last thing on my mind.

Know the feeling?

I come home from work, change into a pair of khaki shorts, a t-shirt and a pair of flip-flops and begin “part two” of my day.

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Make a Simple Dinner a Simply Awesome Dinner



It’s funny how adding a bottle of wine to an otherwise normal meal can make it special.

Such was the case the other night when we decided to kick things up a notch as we grilled chicken and my wife made her special roasted potato wedges.

It was sort of a ‘let’s celebrate springtime’ dinner.  With great food and some great wine!

A glass of Ribera y Rueda Protos white wine turned our delicious dinner into something really special. The wine was great – quite bold for a white wine — and we both enjoyed a couple glasses.

Protos Wine Pour

Sometimes we struggle with what to make for dinner. But during the summer months, we like to grill out as much as we can.

Both the boys love grilled chicken and they can’t get enough of their mom’s seasoned potato wedges.

Here’s the recipes for the wedges. Very easy. Very fast. Very good.

  • About six medium to large size baking potatoes (Idaho potatoes are perfect) scrubbed clean and cut into wedges
  • Two tablespoons EVOO (extra-virgin olive oil)
  • Two teaspoons sea salt
  • One tablespoon dried Italian seasonings (oregano, basil, rosemary, thyme, etc.)
  • One tablespoon dried parsley

Pouring potatoes onto baking sheet


  1. Preheat the oven to 400 degrees F. Your rack should be in the middle position.
  2. Place the potato wedges in a very large mixing bowl.
  3. Drizzle the EVOO over the wedges.
  4. Sprinkle on the salt and seasonings. You can also add a small pinch of freshly-ground pepper if you want.
  5. With a couple large spoons (or your clean hands) toss the potatoes so they are completely covered with the oil and seasonings.
  6. Pour the wedges onto a large, rimmed baking sheet. Try to keep just one layer of potatoes on the sheet. If a few overlap, it’s not a big deal – they’ll be fine.
  7. Place the potatoes in the oven and set your kitchen timer for about 12 minutes.

Check the wedges. Remove the baking sheet and using a heat-resistant pancake turner, turn the potatoes over so they cook evenly on both sides.  This helps them to not stick to the baking sheet too!


turning potatoes on baking sheet

Return the potatoes to the over and bake for another 10-12 minutes.

Make good use of your time: You can grill your boneless/skinless chicken breasts while the potatoes are baking.


chicken breasts on the grill

Non-stick aluminum foil is the best!  We use it when we don’t want a big mess on the grill.


chicken on serving platter


opening photo


For 2,000+ years, winemakers from Ribera and Rueda – located in northwest Spain and only about an hour away from Madrid – have cultivated what’s new and what’s next in every vineyard and vintage they produce:

  • Rueda Verdejos (white grape varietal) are bright, crisp and creative
  • Ribera del Duero Tempranillos (red grape varietal) are bold, rugged and ripe


dinner plate with food

Sometimes we keep it really simple with the chicken and simply sprinkle some salt and pepper on them during the cooking process. Other times, we baste them with EVOO and sprinkle Italian seasoning on them too.

A simple lettuce salad with mixed greens and some chopped veggies makes for a perfect accompaniment to this meal. Of course, if you’ve been following me for any length of time, you know that I use oil + vinegar dressing about 99.9% of the time.

Here’s the recipe for my homemade version.


A few days later, we tried the bottle of LLEIROSO red wine.

Honestly, I’m NOT a big fan of red wine.  The  Ribera y Rueda red was extremely bold — much too strong for me.


red wine and hearty salad

For more information on the Ribera y Rubera wine, visit their Tumblr page.  You’ll find your nearest retailer, some great wine-inspired playlists, and a whole lot more.


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Shop. Chop. Plop. My Three Steps to Meal Prep



The old saying “if you fail to plan, you plan to fail” is certainly apropos when it comes to a food plan.

ANY food plan.

I don’t know about you, but it’s a challenge sometimes to stay engaged in my Paleo food plan. It’s not because I don’t like it – I LOVE the food and how it makes me feel – it’s just the time and energy required to stay on top of it.

Hey, (in case you’ve wondered) I’ve fallen off the wagon many times.

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Paleo Recipe :: Simple Paleo Salad for Breakfast, Lunch, or Dinner

salad 10.23.2014


Keep it Simple

  • A couple handfuls of Spring Mix salad greens
  • Two Campari tomatoes sliced in half
  • A medium-boiled egg sliced in half
  • 1/4 a big red pepper roughly diced
  • 1/4 cup of fresh, sliced mushrooms
  • Oil + vinegar salad dressing
  • Black pepper

Combine all ingredients in a large mixing bowl.  Toss well to mix the dressing through all the veggies.

Serve in your favorite salad bowl.

Have a tall glass of water with lemon wedges or some mint leaves with this salad.

So, so good!

Enjoy another super-easy Paleo salad!


This is So Easy

It takes about five minutes to put this together.

EVERYONE has five minutes for meal prep.

Worst case, you can make this up when you DO have a few minutes (put it in a glass Mason jar or plastic container with a tight light and store it in the fridge).


Your Turn:  Can you take just five minutes to put a healthy meal together?  If not, tell me why.  Leave your thoughts in the comments section below.

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