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that's what she eats.

that's what she eats.

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Weeknight Skillet Chicken Cordon Bleu

Pesto Burrata Grilled Pizza

Sausage Breakfast Dumplings

Pulled Chicken Crunch Wrap Supreme Style Burritos

Instant Pot Burrito Style Shredded Chicken

Mediterranean Veggie Burgers with Vegan Feta Dip

Pasta Fagioli Soup

Sausage & Pancake Muffin Bites with Maple Butter

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thatswhatsheeats

she/her🌈
personal chef to professional athletes
tampa,fl ☀️
coffee please
sharing life post wls
life, liberty, & the pursuit of repurposing leftovers

Aubrey Johansen
#fableticspartner swipe for some Sunday sunshine! #fableticspartner swipe for some Sunday sunshine! ✨🥰 heading into the week death gripping the weekend like that yoga mat, am I right? outfit is from @fabletics where you can get 2 pairs of leggings for $24, the new Madeline Petsch collection. Perfect for a workout or taking your dogs on walk just to paparazzi them 😂😎. But actually, I’m a sucker for a jacket that makes that *swish-swish* sound when you walk. Happy Sunday! #thatswhatsheeats #myfabletics #moveinfabletics
Something comforting, but light- was a request I r Something comforting, but light- was a request I received recently in a recipe q + a. This Weeknight Skillet Chicken Cordon Bleu is just the ticket. This recipe is fully gluten free, featuring @jonesdairyfarm Hickory Smoked Canadian Bacon [ad]. Lightly pounded chicken breasts gets seared, and stuffed with @JonesDairyFarm fully cooked, center cut Canadian Bacon, some grated Swiss cheese, and baked in a brothy pan sauce. Finish the dish with some toasted bread crumbs for that authentic crunch, and a weeknight spin on a gorgeous dish is ready to go, with just one pan to clean up. For the full recipe, head to the blog, thatswhatsheeats.com.
where I am, vs where I wish I was 😎. . anyone e where I am, vs where I wish I was 😎.
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anyone else in a revolving door of salad cycles? sometimes they’re everything and sometimes I’m like “get that lettuce AWAY FROM MEEE”. It’ll be like my new favorite song, on repeat until I’m so sick of it the thought of it makes me gag 😂 the drama! but this combo is hitting the right spots- it’s still not pizza, but it’s good-. I love love love cooked pasta in a salad, and this is red lentil, which is pretty decent of a texture but I 10000% prefer a brown rice noodle or protein pasta. mixed greens, noodles, cucumber, tomatoes, marinated onions, olives, peppers, Turkey, and applewood smoked salami, finished with a drizzle of greek yogurt ranch at the end and it’s a winner.
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Any salad toppings you’re really into lately? Weird combos? Fill me in so I can try! 🤗 #thatswhatsheeats
Could not be more excited to share my very own cur Could not be more excited to share my very own curated collection with @weckjars !! I've hand picked my favorite pieces (swipe to see) and packed them up in a cute ol' box just for you! It's the little things that have added up this past year, and it starts over everyday with coffee. You know my love for a coffee pour is years and years long, and that's why this collab with @weckjars x @thatswhatsheeats is so special to me! In supporting this collection, you're saying yes to connection, and yes to coffee with me, near or far. I hope you love these pieces as much as I have, and they fill your cup with a little extra love these days. 
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in the box, I picked two 3/4 liter mold jars- perfect for coffee pours, ice water, flower jars, pantry stock, leftovers, two 1/2 liter mold jars, perfect for smoothies, a normal amount of coffee for some of you haha, storing dips, and four mini mold jars, which I love to store spices, or to-go amounts of salsa or dips. Every jar comes with it's very own glass lid and clamps, and also including 2 small wooden lids for the mini's, and 2 keep it fresh lids for the bigger pieces, AND FREE SHIPPING! This is live for the next 72 hours! Link in bio. Hope you love it! #thatswhatsheeats
someone asked me for a kitchen tip // hack yesterd someone asked me for a kitchen tip // hack yesterday and my best tip is to keep cookie dough in your freezer for emergencies. pop a few on a baking sheet when you need a little something warm and special, or eat it frozen, I’m not the cookie dough police- you do whatever you want with it. ❤️ #thatswhatsheeats
[AD] 100000% committed to turning my @chargrillerg [AD] 100000% committed to turning my @chargrillergrills Akorn Jr. into a pizza oven. 🙌🍕 does anyone else’s brain instantly go to Pizza on a Friday? I’m loving this Pesto Burrata Grilled Pizza with some home grown arugula, and a drizzle of EVOO. the recipe is just a few steps and I hope you switch up your homemade pizza game with these ideas soon! #TeamCharGriller 
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Pesto Burrata Grilled Pizza.
Serves 4
Prep Time: 25 minutes
Cook Time: 3 minutes

Ingredients
1 pizza dough ball, you can make your own recipe or purchase a store bought brand.
 1 cup pesto
1 cup fresh greens, arugula or spinach
2 burrata balls
½ cup fresh basil leaves
4 T olive oil
salt and pepper to taste

Directions
1. Fill chimney with charcoal. Place over side burner and turn flame to high, allowing charcoal to catch fire. If you do not have the side burner on your @chargrillergrills Texas Trio, you can light paper under the chimney so that it catches. We are cooking on the Akorn Jr today, so prep the base for charcoal, scrape the grates to make sure they’re clean, and grab your stone or cast iron for the pizza.
2. Once coals have heated through, about 20 minutes, add them to the base of the Akorn Jr. and place grates over the coals, add cast iron, and close lid to allow grill to heat up. 
3. Let’s prep the pizza. Cut dough ball into four equal pieces and roll each piece out to a thin circle.
4. I like to plate up all my toppings and take them out to the grill so I can make the pizzas quickly. When it’s time- add a drizzle of the olive oil to the stone or cast iron and lay the dough out. Flip after about 60 seconds, once the sides start to golden and you see some bubbles forming. On the now cooked side that is up- spread ¼ cup of the pesto, add half a ball of burrata and close the lid for an additional 1-2 minutes, until the pie is cooked through. Remove from heat and top with arugula, fresh basil leaves, a drizzle of olive oil, and salt and pepper. Repeat three more times until all the pies are done. Serve hot, and enjoy! Full recipe linked in my bio! #thatswhatsheeats
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