Chicken & Shrimp Jambalaya

Good Morning!!! It has been far too long since I have shared a recipe with you all SO, today is the day! A couple of weekends ago my husband and I tried a new crockpot recipe.  And by “my husband and I” I obviously mean I did the grocery shopping and Nick prepared the meal 😉 He enjoys cooking, so I am always happy to let him do his thing, no complaining here.


With Fall here, we were craving a crockpot/comfort meal but also something new that we had not tried before. Chicken & Shrimp Jambalaya was the winner and it did not disappoint. We found a recipe on Midwest Living to test out. Other than this tasting delicious, I LOVE making a meal where we can freeze left overs to take out for future dinners. I have a feeling that will be very nice once our baby arrives and cooking is the last thing on our minds??



I overall loved this recipe and I’m excited to have it again! Nick was judgmental of his own cooking and enjoyed it but felt it was missing a little something (he might be a little picky if you ask me, but we will keep that between us) 😉 I think it was a great dish and I am excited to share with you all. Try it out and let me know what you think!

Chicken & Shrimp Jambalaya


  • 1.5 pounds skinless, boneless chicken breast halves or thighs
  • 2 cups thinly sliced celery
  • 2 cups chopped onion
  • 1 14.5 - ounce can no-salt-added diced tomatoes, undrained
  • 1 14 - ounce can reduced-sodium chicken broth
  • 1/2 6 - ounce can no-salt-added tomato paste (1/3 cup)
  • 1 Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1.5 cups uncooked instant brown rice
  • 3/4 cup chopped green, red, and/or yellow sweet pepper
  • 12 ounces fresh or frozen peeled and deveined cooked shrimp
  • 2 tablespoons snipped flat-leaf Italian parsley


  1. Cut chicken into 3/4-inch pieces.
  2. In a 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Homemade Salt-Free Cajun Seasoning, garlic and salt.
  3. Cover and cook on low-heat setting for 4.5 to 5.5 hours or on high-heat setting for 2 to 3 hours.
  4. If using low-heat setting, turn to high-heat setting.
  5. Stir in uncooked rice and sweet pepper.
  6. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.
  7. Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture.
  8. If desired, garnish each serving with celery leaves.

Turkey Meatball Hoagies

Hello to YOU! I hope you are having a great week so far 🙂 We are on to our first “normal” week since moving into our new home and the week is just flying by. We still have some steps to complete in the new house before we are all settled so I’m not taking a ton of time to make dinners. When I get home I’m either doing something around the house, homework, or I’m exhausted and ready for bed by 8:00. I whipped up these super easy turkey meatball hoagies for dinner this week and thought they were worth sharing with you all!

I’m not inventing anything new here, but sometimes it just takes seeing something to think “oh that’s super simple and I should try that” so here we go 🙂 Literally you guys this is a perfect and quick meal to whip up that is not horrible for you, fills your hangry spot, and is delicious. I mean, not EVER single meal can be grilled chicken and veggies right?!?


Whole wheat hoagie buns that I found at Target, turkey meatballs, organic pasta sauce, and cheese (we rocked the dairy free but use any cheese you would like)

Cook your meatballs, make your sandwiches and warm them up in the oven until your cheese melts and your buns are a little toasty 😉 I’m super immature today and that made me laugh while typing it. so sorry… I will grow up someday!

And THERE you have it. A really easy meal that I forgot about and was happy to try this week. We had ours with some potato wedges and a salad.

Thanks for stopping by today! Be sure to keep checking in, I’m back to my MONTHLY workout challenges starting in July and I can’t wait!! They are all pregnant friendly so I can do them right along with you all. Be ready to some booty blast in July!! I also almost have my first trimester re-cap ready to go as well. Lots of exciting things happening around here 🙂

Baked Ham, Cheese, and Mushroom Sandwiches

GOOD morning!! How is everyone’s week going? It’s been such a great week around here and I’m looking forward to it continuing into a beautiful weekend in just a few short days 🙂 I tried a super simple and awesome tasting recipe for our dinner Monday night and we both agreed it was blog worthy!


My husband coaches with a guy who brings us huge bags full of fresh bread every couple of months. It’s SO good! Well he sent Nick home with a big bag of fresh rolls that needed to be eaten or they were going to go bad.  I decided to make baked ham, cheese, and mushroom sandwiches with them Monday evening and we LOVED them. They were so quick and easy and are great for dinner at home or to set out when you’re hosting guests.



The only thing I would change from Monday’s go at this dinner is usually we would use whole wheat buns but since the purpose of this dinner was to use up the fresh rolls, I was happy to use them! We also stuck to a dairy free version of this recipe but it would be just as good using whatever butter and cheese you desire. I served this with a big salad and it made a good combination.  I also made plenty for left overs so I could individually wrap the sandwiches to take as easy lunches for this week. Win win!




It was as simple as preheating my oven, sautéing up fresh mushrooms, and putting everything together! And yes for you crazies who hate mushrooms, I just added those in because we LOVE them, these sandwiches would still be delicious without them. Give it a try 🙂

Baked Ham, Cheese, and Mushroom Sandwiches


  • 3/4 cup dairy free butter
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoon poppy seeds
  • 1 tablespoon dried minced onion
  • 1 package of fresh mushrooms
  • mini sandwich rolls
  • thinly sliced cooked deli ham
  • dairy free cheese slices


  1. Preheat oven to 350 degrees
  2. Grease a 9x13 inch baking dish
  3. Sauté your mushrooms in a little bit of butter
  4. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and onion.
  5. Place the bottoms of the buns in the baking dish and add a layer of ham, topped with your mushrooms, one more layer of ham and finish with the cheese
  6. Place the tops of the rolls onto the sandwiches
  7. Pour mustard mixture evenly over the rolls
  8. Bake until rolls are lightly brown and cheese has melted (around 18 minutes)
  9. Enjoy!

My Goodness Smoothies

Hi! How is the week going? This post has been a loooooong time coming and I apologize it’s taken me so long to post! Many of you have asked for specific smoothie recipes that I have often. So let’s talk smoothie’s!


I have a smoothie for breakfast anywhere between 3-7 days a week. With this weeks weather, my smoothie game has been in full force! I’m going to list my go-to smoothies that I make 90% of the time. I get super crazy and switch it up every once in awhile by adding in a different fruit or veggie, but to be honest, the smoothies I have on the regular, are nothing too crazy. Simple is good! Below is my go-to smoothie recipe. You will have to play with it for your liking but this is a start. I basically do this recipe every time and add in other ingredients when I am feeling riskayyyy 😉 many mornings I add in strawberries, blueberries, cinnamon, unsweetened coconut shavings, or a girl scout cookies or two <- okay I’ve only done that once but it was pretty much amazing! I’m dairy free so I can’t add yogurt but that would be a staple of mine if I could have it! Below you will find more ideas for fun add in’s.

Spinach & Banana


  • 1 Handful of fresh spinach leafs
  • 1/2 Banana (depending on size, sometimes full banana)
  • 2 TBL PB2
  • 1 tsp. Chia seeds
  • 1 tsp. flax seeds
  • 1 tsp. coconut oil
  • 5 ice cubes
  • 10 oz. (or so) or unsweetened almond milk


  1. Blend it all up and drink with straw (those darn seeds get stuck in your teeth without a straw)

One thing I do want to make clear as it’s a common question is my routine with protein in my smoothies. My smoothies are different than my protein shakes. I have a protein shake (my IdealLean protein with unsweetened vanilla almond milk) after every workout. In the mornings, I have a smoothie that does not contain my protein. <— I take in enough protein in other ways that I do not need the protein powder twice a day. However, on the weekends I will spice up my “protein shake” after my workout by turning it into a protein smoothie and adding some veggies and fruit. Make sense?? With that being said, that is MY routine, that doesn’t mean something else won’t work better for you 🙂 If you take in little protein, it will not hurt you at all to add it into your breakfast smoothie.


 Sometimes when Nick isn’t home for dinner, I will make an extra large smoothie for dinner, but starting my day with this breakfast goodness is my favorite! It’s a great feeling knowing you are starting the day with so many power nutrients that your body loves and your brain thrives off of. I have so many girlfriends who use smoothies as a way to be sure their little’s are getting their veggies because you literally do not taste the spinach. That’s why I add it into every smoothie I have. Now go experiment and enjoy!!



Apple Pie Bites

Hi!! So sorry for my lack of blogging lately! I have been crazy busy, but I promise majority of that busy has to do with new fun and upcoming things on My Goodness, so stick with me 🙂  Today I am sharing a super easy and fun recipe we experimented with last weekend.

apple pie bites

Apple Pie Bites. Does it get any more Fall than that? Not only were these extremely simple to throw together, they were a hit for our family! My in-laws had all of us over for Sunday football and dinner.  Nick and I brought all of the fixings to make these little bites and prepared them at half time. They were ready within 10 minutes and we stuck them in the oven after dinner. We served them with a little side of vanilla ice cream and dessert was finished and tasting awesome! They were approved by all ages 😉 our little niece couldn’t keep her fingers off of her mama’s dessert and all of the adults loved theirs as well.

We made two batches so we doubled this recipe. Enjoy!!

Apple Pie Bites


  • •¼ cup packed light brown sugar
  • •1 teaspoon apple pie spice, and a little extra apple pie spice for sprinkling on top of crescent rolls
  • •2 tablespoons butter, melted
  • •⅓ cup chopped pecans
  • •1 large Haralson apple, cored and sliced into 8 slices
  • •1 (8-ounce) can low fat Pillsbury crescent rolls


  1. •Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. •In a small bowl, combine brown sugar and apple pie spice.
  3. •Melt butter and mix your apple slices in butter
  4. •Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly add the brown sugar mixture onto each triangle.
  5. •Sprinkle each triangle evenly with the chopped pecans.
  6. •Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. •Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. •Bake for 15 minutes, or until golden brown. Cool for a few minutes before serving and enjoy!

Dairy Free Chia Pudding

Happy Monday to YOU! The weekends just continue to fly right by us so quickly. I finally got to crackin and dedicated majority of my weekend to school work. I know that is extremely exciting and you all are very jealous 😉 We did fit in some family time, workouts,  had a little cooking date, and some blog prepping to make my weekend not entirely consistent of typing fingers and my nose in a textbook. I hope you all had a great weekend!


Today I’m sharing a recipe with you all. I don’t like to go into much detail or tell you about any recipes I haven’t personally tried myself and as most of you know my husband wears the chef hat in our household so it’s not often I get to share recipes. Welllll I tried something new and it’s worth sharing 🙂


We are all about easy and on the go breakfast during the week. I made this Chia Seed Pudding the night before and had it for breakfast the next morning. It was SO good. It literally taste like having vanilla ice cream for breakfast, with the health benefits of amazing chia seeds and fresh fruit… WIN WIN! My diet is lactose free so we have been playing around with some dairy free recipes and this quick and easy little number is at the top of my list now. Chia seeds are a power food that I suggest adding in every smoothie so knowing this pudding has so many of them in it, I was so excited to try and it didn’t disappoint.




It literally look me maybe 5 minutes last night to prepare today’s breakfast. All you do is mix the three ingredients together, pour them into a container that will be sealed tight (we used mason jars), and throw it in the fridge until the next morning. Add the toppings you prefer in the morning and you are set.

Chia Seed Pudding
  • 13 oz coconut milk (this is in fact dairy free)
  • 1/4 cup of chia seeds
  • 1 tbsp. agave nectar (honey)
  • 1 tsp. vanilla (optional)
Mix everything together, put into your containers, refrigerate over night, add your toppings of choice the next morning & enjoy!

Toppings suggestions:

  • blueberries
  • strawberries
  • shaved almonds
  • shaved unsweetened coconut
  • dried cranberries
  • granola

Tips for Chia Seed Pudding:

  • Have floss on hand! Those little seeds just love to get in your teeth and hangout
  • Next time I may use a little less coconut milk
  • Give it a try! Some people stay away from chia seeds because they seem odd, but they have zero taste, it’s just the texture. The health benefits from these little tiny seeds are SO great!!

Are there any other toppings you can think of that my be good in this pudding? Share them 🙂

Have a great start to your week!!