Hello and welcome! We are so excited to begin our journey to a healthier lifestyle and even more excited that you are joining us for the ride! We aren’t perfect individuals by along shot and understand that there are many individuals who just aren’t ready to make the same commitment and respect them for their decisions.

As a result of this understand, we will offer both a variety of healthy dishes along side alternative dishes that include meals, desserts and more. We look forward to the future of Stove Top Divas and hope we can assist you in all your meal planning needs!

This is a recipe I’ve had saved for quite some time, anticipating making it but never having enough coconut. EVERY TIME I buy coconut it gets used before I can make this meal, it never fails. So, I finally bought a huge bag, and tonight was Coconut Chicken night, darnit!

Gather your ingredients. Coconut, Panko bread crumbs, Orzo (or some other sort of pasta or rice), an egg, Paprika, Cumin, Salt and Pepper. Oh, and chicken. Preheat your oven to 350°F.

I like to make a little assembly line. On the right we have our egg, beaten and placed in a bowl. To the left of that is our bread crumbs, coconut and spices all mixed together in a larger bowl (alternatively, you could put this in a bag and do it shake-and-bake style. And to the left of that is our pan, sprayed with olive oil. Also, yes, we eat a lot of bananas in our house.

Dip your chicken into the egg. Both sides.. yeahhh, that’s good.

Dip into bread crumb/coconut mixture. I do this twice.. dip back into the egg, back into the dry mix. Gives you a little bit of a thicker coating. If you do this, you might need a second egg, depending on how much chicken you’re making.

Put those deliciously coated poultry cutlets into your pan, then into the oven. I only made two pieces, enough for myself and my son since the hubby is out of town.

Set a pan on the stove with some salted water in it, and turn the heat up to medium-high. Once it’s boiling, add however much orzo you’d like. In this photo, my water was not boiling. I turned the wrong burner on. Durrr.

15-20 minutes later, your chicken should be all cooked up. A meat thermometer should read about 180°F. Plate that gorgeous specimen. When your orzo is al-dente, drain and serve. I served it with a dash of salt and pepper, and a spritz of ICBINB spray. Also, some Avocado to get those healthy fats in. They feed the brain.

Enjoy!

This recipe is one that both Angel and I have stumbled upon a few times. One of my main goals is to find recipes that are both cheap and relatively healthy. This one came from Broke And Healthy though I did a few things different that I thought might benefit the recipe. I did do like her, though, and made this burger bunless. It’d probably be delightful on a fluffy poppyseed bun, but that’s not part of our goal here.

Looks delicious? No? You’d be broken not to think so! Okay, let’s get started on this puppy! (Errr, turkey)

Ingredients
1 pound ground turkey, 97% fat free
1/2 large white onion or 1 medium
1 small red onion
1 large tomato
1 cup spinach
1 cup romaine lettuce
1-2 avocados
2 cloves garlic
1 tsp each cumin, marjoram, rosemary, basil
juice of 1 lime
olive oil
salt, to taste
black pepper, to taste

Nutrition: (Without Feta Cheese)
Calories: About 250g
Carbohydrates (No Bun): 15g
Fat: 12g
Protein: 28g

I actually found this recipe on Eating Well and decided to give it a try. One of the biggest concerns about our decision to change our way of living is that there are a lot of foods that we have to forgo, pasta being one of them.

Being the stubborn individual I am, I decided to look for a pasta recipe that was still healthy and still yummy. I was happy to find that Eating Well did not disappoint and we had this for dinner last night.

The first thing we did to get started was head over to the grocery store and stock up on the items we were missing, which wasn’t much.

Nutrition
Per serving : 384 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 48 mg Cholesterol; 52 g Carbohydrates; 28 g Protein; 10 g Fiber; 416 mg Sodium; 655 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 2 lean meat

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze in an airtight container for up to 3 months.