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Turkey Pasta Bakes

I’m not going to lie I have like three blog posts worth of pictures on my computer. I actually made these about three weeks ago and they’re currently sitting in my freezer waiting to be eaten. 

One day I’m going to sit down and do an actual freezer meal post. Until then I’ll post random freezer meals here and there. This one is fairly quick, healthy, and super easy. You can’t really mess this up AND it’s kind of impressive to think that you made something so healthy and quick!

I can’t take all the credit for this recipe though. I didn’t actually come up with it. I’ve been following this awesome guy on Instagram and YouTube who makes extremely healthy, affordable meals. Go check him out, you’ll be a lifelong follower!

You can find his version of the recipe here. I added a few different things to mine and left some stuff out. For instance this recipe calls for red onions and bell pepper, I only added about half of what was called for since my husband isn’t a huge fan of either. Also, I used regular pasta versus quinoa pasta. It’s what I had on hand and I’m not so sure I’m ready to make the jump! Haha

Turkey and Zucchini Pasta Bakes

32 oz lean ground turkey

8 oz pasta(I used penne noodles)

5/8 C. mozzarella cheese

1/2 C. red onion, chopped 

2 C. zucchini, chopped

1 bell pepper, chopped

2 tomatoes, I used on the vine

1 C. chicken broth

2 6-oz cans tomato paste
1. Preheat oven to 375F. In a large skillet, brown turkey.

2. Add in chopped zucchini and cook for around 2-3 mins. If your using onion and bell pepper you can add that now as well.

3. Add in tomato paste and mix thoroughly 

4. Gradually add in chicken broth until completely combine, then add in chopped tomatoes. 

5. Add in uncooked pasta and let mixture simmer for around 8-10 mins. If your skillet isn’t large enough to add the pasta in you can cook the pasta and add it to the loaf pans and spoon the mixture over the top.

6. Spoon mixture into 5 mini loaf pans and cook at 375F for 20 mins.

7. Top each one with 1/8 cup of cheese, I used cheddar at the time because that’s what I always have on hand. Cover with foil and freeze! When ready to eat just thaw them over night in the fridge and bake in the oven again at 375F for 20 mins! 


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Just a short blog update!

Some of you may have noticed I haven’t been posting as frequently. A few months ago my 5 year old laptop decided to die on me completely. I have since been doing all of my photos and blog posts from my phone. This is extremely time consuming and leads to low quality posts. As of right now we don’t have the extra money to put into purchasing a new laptop for me, so I’m turning to my readers for help! 

All the money raised will go towards purchasing my laptop and converting my blog into the best it can be! I have set up a gofundme account here: I would like to purchase my laptop from Amazon so if you would prefer to send an Amazon gift card the email is thanks guys!

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Honey Vanilla Granola

If you’ve been a reader of my blog you might have noticed I don’t typically like using a lot of prepackaged products. I find it cheaper and better for you to make things homemade. 

For about the past month, my husband and I have been waking up at 4:30 every morning to hit the gym by 6:00. Ask anyone and they will tell you I am NOT a morning person so this was really hard for me. Another issue for me is I love snack foods. Chips, cookies, candy, you name it. So I started browsing around online on Pinterest to get ideas for snacks. I came across this recipe for Honey Vanilla Granola. I’ve always wanted to make homemade granola but never could find an easy enough recipe. I came across this one and had to try it! 

Honey Vanilla Granola


4 cups rolled oats

1/3 cup honey

1 tsp vanilla 

1 T vegetable oil(I used canola)

Pinch of Salt

1 egg white, lightly beaten 


1. Preheat oven to 300 F

2. Spray 2 cookie sheets with nonstick cooking spray. 

3. Measure out oats in a large bowl.

4. In a small saucepan, mix together honey, vanilla, salt, and vegetable oil. Stir and heat on low until warm.

5. Pour honey mixture over oats and stir until thoroughly combined. 

6. Add egg white and stir. 

7. Spread mixture on cookie sheet. Bake for around 20-45 minutes. I stirred it around every 10 minutes until it started to turn golden brown. Store in an airtight container!

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