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 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 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

Amazon Giveaway

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I KNOW you all want $100 to Amazon….right?!


I am REALLY excited to do my first Giveaway with these awesome ladies! Remember, to win…you must enter :)


To enter the Giveaway, please check off the options below. Please keep in mind, you MUST FOLLOW the below ladies in order to qualify.


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We would love if you also followed us on other social media outlets, or joined our mailing list…you will see additional entries are available for doing that! I hope you all enjoy our giveaway, and don’t forget to share with your friends! We appreciate all your support!!


This Giveaway starts on April 11th and will end on Sunday April 19th at 12 midnight, eastern time. The winner will be chosen at random via Rafflecopter, and will be notified via email. The winner will have 24 hours to respond, otherwise another winner will be chosen. This Giveaway is available to everyone…that’s right…even you over there in the Maldives! (If you DO live in the Maldives, please send a ship for me, I need a vacation haha).


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Chimichurri Steak

chimisteak 2


 This is the best steak! THE BEST STEAK! Ok, maybe it isn’t….who knows…but I was really impressed. I couldn’t believe it. I always grill or cook in a pan, its yummy…but THIS steak was amazing. I marinated it, broiled it of all things…and it was really tender…even leftover.

Today is Day 1 of my challenge group. Ok something that is super awesome…..when people start a new group or a new journey, there is only one “day 1″ usually. Sometimes you may fall off, then try again. There is something incredible about running challenge groups besides the obvious…I get to start “day one” with people every single month! I get pumped up to help them on their journey, and it keeps me going strong! Honestly, when I first started coaching I had no idea how it would go, or if it would even become anything. Even 6 months in, I wasn’t convinced I could do it, but I also didn’t put my all into it. About 4 months ago something clicked, like this is what I really want to do, and I will make it work! The second I told myself “I can do this!” I have been connecting with so many new people, and helping them reach their health and fitness goals! I am SO proud and SO impressed at all my amazing clients! One of my girls wrote me and said with the new eating plan and workouts, she lost 6 lbs her first week! Believe it or not, the support goes a long way…these groups really are the whole package. I love this!! I will stop there because I tend to ramble when I am excited about something lol. If you want to know more about my groups, come check them out! All you need to do is sign up for a free consultation!!

I hope you all enjoy this recipe! Don’t forget to tag or hashtag me in your creations!! :)

Chimichurri Steak
A super easy and quick way to make a deliciously tender AND healthy steak!
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  1. Your choice of Steak (see my note below)
  2. 2 Garlic Cloves, cut in half
  3. 3 Tbsp Olive Oil
  4. 1/2 tsp Paprika
  5. 1/2 tsp Rosemary
  6. 1/2 tsp Oregano
  7. 1/2 tsp Basil
  8. 1/2 tsp Thyme
  9. 1/2 tsp Cumin
  10. Salt and Pepper
For the Chimichurri
  1. 2 Garlic Cloves
  2. 2 Tbsp Fresh Parsley
  3. 1 Tbsp Fresh Oregano
  4. 1 Tbsp Fresh Rosemary
  5. 1 tsp Apple Cider Vinegar
  6. 1 Tbsp Olive Oil
  1. First, get a good cut of beef. I got L'Entrecote, but I also do not live in America, so in the states that would be something like a Rib-Eye or any piece of meat from the rib area. It worked really well! You can also use a flank steak.
  2. In a plastic bag (or small bowl) mix together all your Marinade ingredients.
  3. Slice 4 small holes in the top of your steak, and push the garlic cloves inside the meat.
  4. Drizzle your steak with the olive oil, and season with all the seasoning. Let it sit overnight in a tightly sealed bag or Tupperware container.
  5. Remove your steak from the fridge approximately one hour before cooking, so it will get to room temp and cook evenly.
  6. When you are ready to cook your steak, move the rack in your oven to the very bottom, and turn the broiler on low.
  7. Place your steak on baking sheet, and broil for about 5 minutes until the top is browned. Flip over and broil for another 4-5 minutes until the other side is browned. This will sear your steak on the outside, and keep it tender on the inside. You can also use the meat thermometer if you prefer. It will read about 135 degrees for medium-rare, 145 degrees for medium.
  8. While your steak is cooking, use your mortar and pestle and crush up the herbs and garlic, then add the vinegar and oil. If you do not have a mortar and pestle, just use a blender and pulse-mix it all together. If you blend it until smooth it will be more of a sauce, but as you can see I left my herbs and garlic in pieces.
  9. During the last 1 minute of cooking the steak, put your Chimichurri on the top. It will add wonderful flavor to your steak that last 1 minute.
  10. Remove the steak from the oven and let it rest for 10 minutes, then serve!
  1. As always, don't forget to tag @FoodIMakeMySoldier or hashtag #FoodIMakeMySoldier when you make one of my recipes! I love to see what you are cooking, or how you make it your own! :)
Food I Make My Soldier

Smoked Salmon Deviled Eggs

salmon lox

EASTER!! Do you celebrate it? Do you love it? I do! It brings back good memories. My Nani loved Easter, it was her favorite holiday. We would go to church, and cook…A LOT. She used to make these amazing little basket cookies with a hard boiled egg inside…I wanted to make them for you all but I just couldn’t this time. Since I am on Whole 30 it would be too difficult to make them, because I cant eat them. Not to sound like a total lame…but I don’t really have many friends where I live right now…so it’s not like being back home where I could call up all my friends and be like “hey come try this”. So, that is going to have to wait until next year. She would also make cake in the shape of a lamb lol, ham of course…just a ton of different things. My grandparents gave us little Easter baskets even as adults…they are too cute. My Nani passed away in 2009, but my Poppy is still alive. I don’t know what I would do without him, he is the sweetest most amazing person, EVERYONE just loves him to pieces!! I’m definitely missing my family this Easter. With my husband gone, and my family far away, and the couple people I do know here are going back to the states for the holiday…so it’s just me and the kids. It’s ok though, we will make the best of it! They will have fun doing Easter Egg hunts and checking out their basket! What are YOUR Easter Holiday traditions??

Anyway…on to my deviled eggs. I guess I am a little bored of plain old deviled eggs? This low carb and paleo lifestyle will do that to ya lol. So I made these Tuna Deviled Eggs once, and surprisingly they are pretty popular especially on my Pinterest! This time I went with the smoked salmon deviled egg…they were yummy! Let me say this…I made these Whole 30 friendly. If I wasn’t on Whole 30 I would have added some cream cheese to the yolk mixture, and played a little on the bagel/lachs or “lox”/cream cheese thing. That used to be my FAVORITE, but I haven’t had a bagel in over 2 years. With that said….please see the below for the recipe! 

As always, tag me on any of the creations you make from my site! I love to see how YOU make it! You can also hash tag me #FoodIMakeMySoldier on Instagram!

Smoked Salmon Deviled Eggs
A different take on your standard deviled egg! Whole 30, Paleo, Primal, Low Carb, Keto and lchf friendly!
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  1. 4 Hard Boiled Eggs (Directions for the perfect egg below)
  2. 1 Tbsp Homemade Mayo (Recipe also below)
  3. Dash of Salt and Pepper
  4. 1 piece Smoked Salmon or Lox
For the Mayo
  1. 1 cup LIGHT olive oil
  2. 1 egg
  3. 1/2 lemon, juiced
  4. dash of salt and pepper
  5. Emulsion Blender
  1. First you want to hard boil your eggs. I know there are SEVERAL ways to do this, and I think I have tried them all...but I like this way the best.
  2. Fill a pot with water and 1 Tbsp baking soda and add your eggs.
  3. Cook for 20 minutes, then remove into a bowl with ice water. Let them sit in the ice water for 3 minutes, then dry them off. I normally store in the fridge at this point, but you can make the deviled eggs whenever.
  4. The egg shell should peel off very easily. Just be gentle with it, and they should turn out perfect!
  5. Cut your eggs in half, and remove the yolk into a bowl.
  6. Mix the yolk with mayo, salt and pepper. Cut 1/2 of your piece of salmon into tiny pieces, and stir them in the mixture.
  7. Pipe or spoon the mixture back into the egg white, and top with another small piece of salmon.
  8. You can sprinkle cracked pepper like I did, or use paprika, herbs, etc...that is up to you.
  9. Thats it!
To make the Mayo
  1. In a tall jar, like a mason jar, add the 1 cup of oil, 1 egg and lemon juice. Once the egg has settled at the bottom (about 1 minute), take your emulsion blender and run it for about 1 minute.
  2. Add in the salt and pepper, then blend again for 1-2 minutes until thick.
  3. Store in the fridge. Very easy, and much healthier!
Food I Make My Soldier