Simple Salsa!

Sometimes you just need a little fresh salsa in your life! I threw this recipe together on a busy Monday night and it couldn’t have been easier. Another bonus: you can eat this with just about anything. I first served this fresh goodness on top of a grilled steak and then the next morning over my egg frittata. Yum!

Simple Salsa

  • 1 pint cherry tomatoes, quartered
  • 1/2 jalapeño pepper, finely chopped
  • 1/2 shallot, minced
  • 1/4 cup fresh cilantro, chopped

Combine all ingredients in a small bowl. Let sit for several minutes before serving so the flavors blend and get happy! Makes about 1 1/2 cups.

img_4376Simple Salsa: Tara Tested, Tara and family approved! I love making my own salsa. You can’t mess it up! This is a very basic recipe which is nice because you can use it as a base and add as many other ingredients as you like – sweet peppers, black beans, mango, or pineapple! Salsa is also a low-calorie and nutritious snack option (just be careful of what you choose to eat it with)! How do you like to make your own salsa?

Almond Butter Cookies

When you’re in the mood for fresh baked cookies but don’t want to deal with a lot of ingredients, mixers, or if you are short on time – this is your recipe! These almond butter cookies are incredibly simple and easy to whip up. You only need 4 ingredients, that’s right 4. In just a few quick steps you’ll have a full tray of nutty cookies to enjoy.

Almond Butter Cookies

  • 1 cup almond butter
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • salt, for sprinkling (optional)

Preheat the oven to 350 degrees F. In a bowl mix together the almond butter, sugar, egg, and vanilla. Scoop the dough by 1/2 tablespoon full onto a baking sheet lined with parchment paper (easy clean up!). Use a fork to press down on the cookie to make a criss-cross pattern and sprinkle with just a touch of salt. Bake for 10 minutes. Let cookies cool for a minute before transferring to a wire rack or fresh sheet of parchment paper to cool. Makes 35 cookies.


Almond Butter Cookies: Tara Tested, Tara Approved! love peanut butter, it’s one of my favorite foods, but that doesn’t mean I’m not open to exploring other nut butters. Almond butter is a great option for those who are allergic to peanuts or who don’t like peanut butter (gasp!). This recipe originally called for peanut butter, but I wanted to experiment and give almond butter a shot. I was not disappointed! These cookies have great nutty flavor and certainly do the trick when you get a craving for something sweet. And as an added bonus they are pretty low in calories so you don’t need to feel guilty about having a few!

Nutrition Information: 1 cookie – Calories: 62 kcal Total fat: 3.8 g Saturated fat: 0.5 g Sodium: 15.7 mg Carbohydrate: 5.9 g Dietary fiber: 0.7 g Sugar: 5 g Protein: 1.5 g

Salsa Verde Chicken 4 Ways

Crock pot to the rescue once again! This time it was a recipe for salsa verde chicken that I snagged from Gimme Some Oven ( This recipe made enough chicken for me to be set for lunch and dinner all week! No-brainer lunches and dinners makes for a very happy dietetic intern.

Salsa Verde Chicken

  • Chicken breast (4 breasts, or about 2 lbs)
  • 1 jar salsa verde (16 oz)
  • 1 bottle Corona
  • Cumin

Toss everything together in the crock pot and let it cook on low for 6-8 hours. After cooking all day the chicken will shred easily with a fork. That’s it! I got 8 servings of chicken from this one recipe.

Here are some of the ways I served up this tangy chicken:


Your standard flour tortilla filled with chicken, sautéed red peppers, onions, leftover kidney beans, and Mexican blend shredded cheese!

Pseudo-Burrito Bowl

Chicken, brown rice, black beans, and cherry tomatoes. Paired with a delicious glass of cabernet sauvignon. I had this same dish another night of the week and added some shredded romaine lettuce and Mexican blend shredded cheese.



You could put almost anything in a tortilla with cheese and I’d be happy. For this meal, I sautéed some baby spinach and black beans with a little bit of garlic and layered it on top of the shredded cheese and chicken. Fold the tortilla right over top and let things get melty!



This ended up being my lunch a couple times this week. It was super easy to throw together some lettuce, cherry tomatoes, and yellow peppers, then reheat the chicken at my site and toss it on top. A healthy and colorful lunch that kept me satisfied all afternoon!


Salsa Verde Chicken: Tara Tested, Tara Approved! This recipe is a winner winner chicken dinner in more ways than one (literally). It’s healthy, it’s easy, and it is extremely versatile. I didn’t get bored with this chicken because I could prepare it in so many different ways. Give it a try and see what meals you can come up with!

Nutrition Information: 1 serving of chicken – Calories: 159 kcal Total fat: 3.1 g Saturated fat: 0.6 g Sodium: 862.5 mg Carbohydrate: 4.1 g Dietary fiber: 0 g Sugar: 0 g Protein: 24.5 g