Life on the Mountain Range

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Life on the Mountain Range

I'm Mariah! Passionate about meal planning + making simple food for stress free weeknight cooking 🌿

03/08/2026

Snack prep with me! I really truly enjoy healthy snacks, I just often don’t reach for them if it’s not convenient, so I’m changing that for this upcoming week! These portioned out snack boxes will be great to toss into a lunchbox with a sandwich, and the fruit salad will be great when I’m craving something sweet but want to pick a healthier option! I bet it’ll be so good over some yogurt 😋

03/01/2026

Street corn salad in a jar for prepped lunches this week! These are so pretty, and I’m really excited that all I will have to do tomorrow is dump the jar’s contents into a bowl and lunch is ready.
Bottom layer is the sauce/dressing: a 2:1 ratio of plain Greek yogurt to mayonnaise, then lime juice, garlic powder, and tajín. Then on top, I layered boiled shredded chicken (seasoned with salt and pepper), drained canned corn, cooked ditalini pasta (I’m sure you could use orzo as well), green onions, cojita cheese, and another little sprinkle of tajín.
When you layer it like this, the more fragile ingredients won’t get soggy against the sauce. If you’re eating this right away, go ahead and mix it all in a bowl and enjoy!

12/05/2025

I thought it would be so fun to pick out 4 cookie recipes and make one every Thursday for weekend cookies! So here’s week 1: these super simple, soft cake like cookies are festive with their Christmas colored sprinkles!
In a bowl, mix the following with a mixer: 8 oz softened cream cheese, 1 stick softened butter, a splash of vanilla, and 1 egg.
Once that is smooth, add in 1 box of yellow cake mix. This will create a thick batter. Lastly, add in 1/2 cup sprinkles and incorporate them in gently as to not dye the batter. Chill the dough in the refrigerator for at least 30 minutes.
Scoop onto parchment paper lined baking sheets and bake at 350° for 12-15 minutes. Let cool so they can harden a little bit then enjoy! This particular batch made me 2 dozen cookies.

07/14/2025

Ham & cheese hot pockets! These were super easy to make and delicious! I ate one (for science, of course) and popped the rest in the freezer!
First scramble 5 eggs with 1/4 cup of milk. Add in 6 slices of diced ham and any seasonings you’d like. Cook until done.
Using a whole pack of crescent rolls, spread out 2 crescent roll triangles together to make a rectangle. You will have 8 rectangles if you use the whole pack. Put the egg mixture on one side of the rectangle, sprinkle with cheese, then fold over and crimp with a fork.
Drizzle with another egg mixed with a little bit of water. This creates an egg wash and will allow the crescent rolls to become golden brown. Bake at 375° for 15 minutes.
If you’re wanting to freeze these, let them cool completely then wrap each one in foil and place in a Ziploc bag. To reheat, put them in the oven at 350° until they are crispy!

07/10/2025

Another nesting project: filling our freezer with some postpartum meals! We have some dinner options prepped already, but I wanted to get some breakfasts in there too! Hence these freezer friendly breakfast burritos. I doubled the recipe and it made 18 burritos, but I’ll share the regular recipe below (should make about 9 burritos).
First prep all of your ingredients because you’ll want to let them all cool down before assembling the burritos: cook 1 lb sausage, scramble 8 eggs, and brown 2.5 cups of hashbrowns, tater tots, or breakfast potatoes (I used the southern style frozen potatoes). Let all of these cool.
Next is assembly! Foil, 10-inch tortilla, 1/3 cup sausage, 1/3 cup scrambled eggs, a small scoop of potatoes, a sprinkle of shredded cheese, and some chopped green onion. Wrap up in foil then flash freeze on a baking sheet in the freezer for an hour. After that, you can put in a ziploc bag and freeze for up to a month!

07/09/2025

This recipe for white chicken chili is so easy and freezer friendly! I made a double batch, we enjoyed it for dinner last night and will be eating leftovers for lunch the rest of this week and then putting the other half in the freezer for a quick postpartum freezer meal! Here’s how to make it (sharing measurements for the normal recipe, not the doubled version):
In a pot, heat a drizzle of olive oil with 5 cloves of garlic until fragrant. You could also add in a chopped onion if you wanted to. Next add in 3 cups chicken broth along with the following seasonings: 1/2 teaspoon oregano, 1/2 teaspoon chili powder, and a dash of cayenne pepper, salt, and pepper. Bring this to a simmer (slightly boiling).
Next add in a block of cream cheese, stirring frequently so it melts down into the soup. Then 1/4 cup cream, 3 cups shredded chicken (about 2 breasts), 2 cans drained beans (I used black eyed peas), 1 can drained corn, and a 4 oz can drained green chilies.
Once this is all heated through, it’s ready to serve! We topped ours with shredded cheese, sour cream, and fresh cilantro! I put the leftovers in the refrigerator to cool completely and today. I am planning on labeling some Ziploc bags and labeling the soup in there to freeze. You could always use those silicone “souper” freezer cubes, I’m dying to get some!

07/03/2025

The other lactation support snack I made for postpartum are these brownie bites! So easy to put together, they taste just like regular brownies, and I love the mini size (although you could 100% use regular sized muffin tins).
This recipe made about 40 mini bites, so I would assume it would make about 2 dozen regular sized muffins. Since you get to choose your favorite brownie mix, you can easily make this gluten free!

07/02/2025

Prepping some last-minute baby stuff over the next hours/days/weeks I may have and started out with these delicious lactation chocolate chip oatmeal cookies! Trying to keep myself from eating them because they are so good 😋 this particular recipe made about 4 dozen. After I let them cool thoroughly, I put them into Ziploc bags and will pop them in the freezer for when I need them!

06/24/2025

Nothing beats a summer pasta salad! So great to make ahead for the week and you can customize it however you’d like! This one is chickpea pasta, shredded chicken, feta, cucumber, chickpeas, black olives, red onion, tomatoes, parsley, and a dressing of oil, vinegar, Dijon mustard, salt, pepper, and garlic powder.

06/21/2025

This beautiful plate needed its moment! Sweet potato bbq chicken bowls: another super simple meal with minimal ingredients and would be great for a meal prep lunch!
Peel and chop 2 sweet potatoes into bite size pieces. Drizzle with olive oil and season with salt, pepper, paprika, and garlic powder. Bake in a 400° oven for 30 minutes along with 2 chicken breasts cut into bite size pieces and seasoned with salt and pepper. So nice that they both cook at the same time! (Once the chicken is done, toss in your favorite bbq sauce - we love )!
While that’s cooking, prep the toppings! I did sliced avocado, chopped green onions, black beans, corn, red onion, and would have added cilantro if I had that!
Layer sweet potatoes, then chicken, then toppings and extra bbq sauce if you’d like!

05/27/2025

Baked tortellini: so easy and another one pot meal! I made this in a double batch, we had one for our dinner, and I brought the other batch to a friend recovering from surgery. I will put the ingredient amounts for just a regular batch below!
You’ll need:
-1 lb ground beef
-1/2 chopped onion
-3 cloves minced garlic
-2 teaspoons Italian seasoning
-Salt & pepper to taste
-24 oz marinara sauce (about 3 cups)
-18-20 oz uncooked refrigerated tortellini
-1.5 cups shredded mozzarella
-Grated Parmesan cheese
First, cook the ground beef and onion together until the beef is cooked and the onion is soft. Add garlic, Italian seasoning, salt, pepper, marinara sauce, uncooked tortellini, and 1 cup of the shredded cheese. Mix well then pour into a greased 9x13 pan.
Top this with the rest of the shredded mozzarella and Parmesan. Cover with foil and bake at 375° for 30 minutes. Once that’s done, test the tortellini by making sure one from the middle is tender. If not, recover and cook 10-15 minutes more. Enjoy!!!

05/21/2025

This Boursin orzo with chicken is a great one pot meal that you can quickly whip up this summertime! It’s creamy, flavorful, and can easily be customized with adding in vegetables you and your family like!
You’ll need:
1 pound chicken breasts cut into bite-sized pieces
Garlic powder
Salt and pepper
1 cup orzo pasta
4 cups chicken broth
8 ounces Boursin cheese (whatever flavor!)
1/4 cup grated Parmesan cheese
First heat up some olive oil in a large pot and add in the chicken. Sprinkle with garlic powder, salt, and pepper and fully cook until the internal temperature of the chicken is 165°. Set that aside on a plate.
In the same pot, add the orzo and let it cook a little until it is lightly toasted. You may see a little bit of color develop, but watch it carefully! Add in the chicken broth and let this mixture come to a boil. Reduce it to low and let simmer for about 10 minutes. The orzo should be tender enough to eat and a lot of liquid should be absorbed.
Next add in the Boursin cheese and cooked chicken. At this point, you could also add in any vegetables you’d like! Let this cook together until the cheese has melted and everything has warmed through. Add the Parmesan cheese and enjoy!

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