Apricot Chipotle BBQ Sauce


Apricot Chipotle BBQ Sauce 3

 Can we just talk about how I have been waiting to post this recipe for almost a year lol. My mom makes this awesome BBQ sauce that everyone loves…but uh, it isn’t healthy…so of course I had to change it. If you want to use her recipe, it is just ketchup, apricot jam and brown sugar. If you would like a Paleo-Friendly version please check out my recipe below! I added a Chipotle twist to this version as well, just for a little heat with the sweet. Feel free to add more honey if you need to….it was AWESOME on ribs. That recipe is coming next.

This is perfect for grilling season on chicken as well. Try it out and let me know what you think! As always, feel free to tag me or hash tag #FoodIMakeMySoldier on Instagram! Enjoy! 


Apricot Chipotle BBQ Sauce
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  1. 3/4 cup Tomato Sauce
  2. 3 Tbsp Tomato Paste
  3. 8 Apricots, seeded and chopped
  4. 1/4 cup Raw Honey
  5. 2 Tbsp Worcestershire sauce
  6. 2 Chilies in Adobo Sauce, plus 2 Tbsp sauce
  7. 3 Tbsp Blackstrap Molasses
  8. 1/4 cup Apple Cider Vinegar
  9. 3 cloves Garlic, chopped
  10. 1/2 small Onion, chopped
  11. 1 Tbsp Smoked Paprika
  12. 1/2 tsp Crushed Red Pepper Flakes
  13. 1/2 tsp salt
  14. 1/2 tsp black pepper
  1. Heat a small pot on medium heat, and add in your chopped apricots. You can peel them if you would like, but you don't need to.
  2. After about 5 minutes, once the Apricots are tender, add in the tomato paste and tomato sauce. Cook until the paste and sauce have combined together.
  3. Add in all the rest of the ingredients, and simmer for 40 minutes, stirring occasionally.
  4. Use an emulsion blender (or standard blender) to smooth out the sauce a bit since you will more than likely have large pieces of apricot and onion.
  5. Feel free to adjust the sweetness as well, in case it's a little spicy!
Food I Make My Soldier http://foodimakemysoldier.com/

July Meltdown!

Summer Meltdown


It is time for another Challenge Group! Woohoo!  I also have a new accomplishment…I am now not only a Beachbody Coach but I am also an ACE Certified Personal Trainer!! Pretty exciting to apply this to my groups to help my clients!

If you are you looking to lose weight, get fit and learn a healthier lifestyle join me on Monday, July 6th! You will not only learn great eating habits and get in shape, but you will also get to be a part of an amazing group of women on the same journey! Please read below for everything included in this great opportunity!  [Read more…]

Bacon Wrapped Turkey Breast Stuffed with Spinach and Feta

Bacon Wrapped Turkey Breast 2


This was awesome you guys…and can even be done on the grill (under indirect heat). We have done this both ways…but I no longer have a grill. Someone stole it. Three times. Yep…who does that?! I wish I knew. Gotta love on-post housing sometimes, right?! So, this time I roasted it and it was just as good! I love feta cheese, on just about anything…I don’t eat dairy products of any kind EXCEPT feta lol…it is kind of my weakness from time to time. 

So who else is on their health and fitness journey?! I am doing PiYo right now, I love it. Since my back injury a few years back, it is hard for me to strengthen my core in the way I want to. I think PiYo is helping with that a lot…I am looking forward to the end of the program to see what happens! Unfortunately it is going to take me a little longer because I am having a partial hysterectomy in a few weeks, but as soon as I get the clear to workout again I will be at it! After my c-section with my daughter I was doing P90X at the 6 week mark…determination and the will to be active really helps that process speed up a bit. I am hoping after this procedure, it will make my life a lot easier. The problems my uterus is causing right now is just insane…it runs in the family though. I am hoping my daughter doesn’t have to deal with it! Anyway, if you would like help on your health and fitness journey, I am an ACE Certified Personal Trainer and Beachbody Coach and would love to give you more information about my programs! Just fill out THIS FORM and I will get back to you within 24 hours! You can also reach me on Facebook!

As always, if you make one of my recipes, don’t forget to hash tag me on Instagram at #FoodIMakeMySoldier or tag me @FoodIMakeMySoldier! Thanks so much and enjoy!! :)


1 large turkey breast
1 handful of fresh spinach leaves
1/4 cup crumbled feta cheese
1/2 tsp oregano
1/2 tsp cumin
salt and pepper
Low sodium or uncured bacon


Preheat your oven to 350 degrees.

Slice your turkey breast down the middle, and lay it flat.

Sprinkle the inside with a little salt and pepper, oregano and cumin.

Lay the spinach side by side, and sprinkle the feta on top, then place another layer of spinach. 

Fold the other half of the turkey breast over so its sealed, and wrap the entire thing (top and bottom) in bacon!

Place in your baking dish, and sprinkle with salt and pepper.

Bake for 30 minutes, then turn the broiler on low and broil about 2 minutes to crisp up the bacon on each side.

Depending on the size of your turkey breast, you may need to cook it a little longer…just check the temperature. It is usually done when the thermometer reads between 160 and 165. Try not to let it get past 165 though…I took it out at 170 once and let it rest and it was a little dry so just make sure to check it.

After you remove the turkey from the oven, let it rest about 10 minutes, then slice.

Serves 5-6 people!

Prosciutto Artichoke Chicken

Prosciutto Artichoke Chicken


It’s so funny when you go back to old posts and read the intro…and it says “I just redid my photo, this one looks pretty good!”. Now, 2 years later…wow! Really? That photo was disgusting lol. So here we are yet again with a photo redo! Plus, for whatever reason, the link no longer works on Pinterest so I decided to just make this a new blog post all together. Updated recipe, new photo, new link…awesome.
Anyway, how are you with chicken breast? My husband is sick of it. Actually, my husband and my kids prefer dark meat chicken over the breast meat. When I make chicken like this, they all love it, and no complaints! When you stuff your chicken…with anything really…you end up with a delicious end result and it isn’t dry at all. I’m excited to grill chicken like this. We are in the process of moving so I can’t grill right now…but I hope next month I will have more summer-friendly recipes!
If you are on the 21 Day Fix, you could count this is red, green, 1/2 a blue and 1/2 an orange. If you are not on the 21 Day Fix, but want info on my groups and weight loss programs, just email me at FoodIMakeMySoldier@yahoo.com or contact me on Facebook.
As always, if you like it, change it, use it for inspiration, tag me or hashtag #FoodIMakeMySoldier on Facebook or Instagram! I love to check out your creations! :)


Prosciutto Artichoke Stuffed Chicken
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  1. 4 Boneless Skinless Chicken Breasts
  2. 4 slices of Prosciutto
  3. 1/4 cup Romano Cheese (optional)
  4. 1/4 cup Parmesan Cheese (optional)
  5. 4 whole Artichoke Hearts
  6. 1/2 Tbsp fresh Rosemary, chopped
  7. 1/2 Tbsp Thyme, chopped
  8. 1/2 Tbsp Oregano
  9. 1 Garlic Clove, minced
  10. Red Pepper Flakes (optional)
  11. 8 oz Mushrooms, sliced
  12. 4 additional Artichoke Hearts, chopped
  13. 3 Tbsp Butter (I prefer Kerry Gold)
  14. 1/2 cup Dry White Wine
  15. salt and pepper
  1. Heat a large shallow pan on medium heat, and drizzle a little olive oil.
  2. Use a meat mallet to pound your chicken flat, just enough so you can roll it. Note: If you place a piece of plastic wrap over your chicken, then use the mallet, it makes things a lot less messy.
  3. Season the inside of the chicken with 1/2 of your seasonings, 1/4 of your cheese mixture, 1 piece of Prosciutto and 1 artichoke heart sliced in half. Repeat this for all of your chicken.
  4. Secure the chicken together with a toothpick, and place seam side down, then season the tops wit the other 1/2 of your seasoning.
  5. Add the chicken, seam side down, to the pan and cook until golden, about 3 minutes.
  6. Flip the chicken over and cook another 3 minutes.
  7. Flip the chicken so its seam side down again, then add in your butter, wine, mushrooms and chopped artichokes. Cover and cook for 10 minutes.
  8. Remove the chicken from the pan and spoon the mushroom artichoke sauce over the top.
  9. It is great served with roasted asparagus!
  10. Enjoy!
  1. This is a low carb or primal recipe..not strict Paleo.
  2. For the Paleo option, please remove the cheese from the recipe, and sub wine for chicken stock.
  3. As always, whether low carb, primal, paleo or otherwise...you always want a good quality free range chicken, grass fed butter, and all your ingredients should be as natural and organic as possible.
Food I Make My Soldier http://foodimakemysoldier.com/