Tag Archives: dinner

Meal Planning Monday: 1.16.2017

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I always write these on Sunday, but Monday sounds so much catchier. Anyway, if you’re actually reading this on Sunday, high fives to you for being a go getter. 

It doesn’t even matter when you meal prep: just get it done when it works for you. 

Here’s what I’m cooking and eating up this week for dinner. I also have some badass breakfasts to share. Lunches for me are usually leftovers. I live a glamorous life, I know. 

Sunday (today): Slow cooker cider pork roast with apple thyme gravy. Serving with mashed cauliflower. This recipe is cooking right now. It smells great and was stupid easy to throw together. I skipped the apple brandy and picked up a mini bottle of apple whiskey. Boozy dinner ftw. You can freeze extra meat to use in other things if you won’t be using it up for leftover lunches and dinners this week. 

Monday: Upside down BBQ chicken bowls. The bonus of this is that you can put a huge batch of chicken breasts in your slow cooker with a little BBQ sauce. Cook that 4-6 hours and shred with a bit more sauce. You now have meat for more bowls during the week, or just freeze the cooked meat in individual portions for another day. I like that this recipe uses lots of broccoli slaw. Eat that up, it will fill your belly. 

Tuesday: Slow cooker posole(pork and hominy stew). I’m going to riff off of this Skinnytaste recipe, using the leftover pork from Sunday, though her instructions help you use fresh pork too. I don’t own a pressure cooker (wah!) so I’ll use the slow cooker instead. I’ll serve this with a fresh salad of citrus, avocado, and greens. 

Still have soup leftover? This will freeze just fine to live another day. 

Wednesday: Winter citrus butter salmon. Serving with a wild rice blend and steamer bag broccoli. This recipe sounds incredibly good. I’ll likely go light on the butter and need to sub regular oranges for the blood oranges unless they appear in the market soon. 

Thursday: Leftovers if we’ve got them: or soup from the freezer. 

Friday: Taco Friday is not #tacotuesday. But if I make a giant batch of seasoned taco meat, I can eat a taco on Tuesday and feel cool. Freeze some extra meat for tacos any time. I have tons of ground turkey in my freezer, so I’ll use that plus some low sodium taco seasoning. Or make your own. I usually opt for small corn tortillas – they’re low in calories. Lower carb tortillas work well too. And I’m perfectly happy to make a taco salad out of taco meat, tons of veggies, and a little guacamole. 

Saturday: Beef bourgignon (stew with red wine). A lazy kind of winter day meal to fill your kitchen with good smells. If you make a big batch, this freezes really well too. I’ll serve it with just a little crusty bread along with the veggies in the stew. 

Have a recipe that rocks your world? Leave a comment and tell me all about it. Have a great week! 

Meal Planning Monday – January 8, 2017

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It’s a new year, and a new you? Nah. Same old me and you. Except with fewer holiday treats most likely. But it feels good to get back to meals that nourish me. Yet still taste great. Here’s my winter menu for a week of healthy but delicious dinners.

Monday: Leftover lean ground beef and mushroom sloppy joes from our freezer. I still use this old school recipe that my mother cooked. Except I stretch the beef by doubling the other ingredients and adding plenty of mushrooms.  I further lighten it up by using 88% lean ground beef and light buns. Serve this with a salad. 

Tuesday: Turkey Meatball Soup with Spinach and Farro holds promise of being fantastic. And I happen to have a shortcut: pre-cooked turkey meatballs. I’ll sprinkle a bit of parmesan from the recipe onto the soup before serving instead of working it into the meatballs. Extra salad for a side sounds good too. 

Wednesday: Maybe I still have an urge to eat Thanksgiving turkey. So I’ll roast a lean turkey breast along with honey roasted squash with cranberries and feta.

Thursday: Surely we’ll have leftover turkey breast. This autumn turkey and apple salad sounds dope. And fast. 
Friday:  Friday is usually the day when I don’t really feel like cooking. At all. The week is over, and I want something easy to make. Ordering pizza is an option, but so are Protein Up Flatbread pizzas. I have some turkey pepperoni, shredded mozzarella cheese, and pizza sauce waiting to go.

Of course, you can get a lot more creative with your pizza. Arugula, fig, and prosciutto is fancypants. Pineapple and canadian bacon is one of my favorites, and even BBQ chicken. Pizza your face off. 
Saturday: I’ve had a craving for Indian food lately that’s been driving me to distraction. If I’m feeling adventurous, I’ll make the labor intensive yet incredible Biriyani recipe from Food52.

If I am lacking motivation for that, the Slow Cooker Butter Chickpeas and Tofu from the blog Delish Knowledge should do the job too – with much less effort. I like to pair spicy Indian food with cool cucumber salads or a traditional raita

Sunday: Have you heard of celeriac? It’s a root veggie with a bright flavor that I love to mix in with mashed potatoes to make them taste amazing. I’m going to use some to make this wintery celeriac and apple soup to pair with a lean pork tenderloin. I’ll keep the pork prep simple, just roasting it with some herbs, salt, and pepper in the oven.  Sundays are my days to kick back with more cooking and food prep. 

Have a recipe you can’t wait to try or that is one of your beloveds? Your bae? C’mon now, share that in a comment below. 

Southwestern zucchini crepe to breakfast or brinner.

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I had a zucchini sitting around, wanting to become something. The only thing I actually long to eat, most of the time, is breakfast. So the answer was clear: a zucchini tortilla. 

However, as often happens when I start making stuff up as I go along in the kitchen, my tortilla became more of a crepe. But that’s fine, because it ended up just as delicious. 

Use the basic template I have and then riff from it with whatever you have on hand. I had diced onion and a bit of jalapeno pepper that needed to get eaten so I threw those in. 

Top it with whatever you like: an egg is a must if you’re a fan of them. I wanted sliced avocados but I only had guac. That was just as tasty. Shredded cheese and salsa also made it to the final plate. Cilantro would make a perfect garnish, but I was fresh out. I guess it’s time for a grocery run. 

Whatever you choose, the recipe is simple. I’ve included the ingredients for 1 crepe, because it’s all about me. But you could easily multiply them. Enjoy!

Southwestern Zucchini Crepe
Serves 1
It's a flat thing; not quite a pancake, but softer than a tortilla. Who cares though - it's yummy!
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 1/2 zucchini, finely shredded (about 1/2 cup)
  2. 2 Tbsp diced onion
  3. 1 Tbsp diced hot pepper, such as jalapeno
  4. 1 egg white
  5. 1/2 Tbsp oat flour
  6. 1/4 tsp chipotle chili powder or other seasoning
  7. 1/4 tsp garlic powder
  8. Dash of salt
Toppings
  1. 1 egg
  2. Avocado or guacamole
  3. Salsa
  4. Chopped cilantro
For the Crepe
  1. Shred the zucchini and squeeze it in a paper towel to remove the excess water.
  2. Place into a bowl and add the onion, pepper, egg white, flour, and seasonings. Cook over medium heat in a skillet or griddle sprayed with nonstick spray for approximately 10-12 minutes, or until lightly brown on each side.
  3. Remove from heat and top with fixings.
Notes
  1. Chopped bacon would be outstanding. I'm always pro bacon. Always.
Nutrition for 1 crepe (without toppings)
  1. Calories: 80
  2. Carbs: 7g
  3. Protein: 6g
  4. Fats: 2g
  5. Fiber: 2g
  6. Sugar: 1g
Amy Dix http://amydix.com/

Ranch Chicken Burrito Bowls with Chipotle Avocado Crema

burrito bowlBring all the bros to your yard with a burrito bowl that puts Chipotle to shame – though I actually like Chipotle for a quick, relatively inexpensive and healthy meal option on the go.

Chipotle style burrito bowls are popular among the macro counting ‘IIFYM, bro’ crowd because it’s so easy to customize your plate to exactly what you want on it: more protein and fewer carbs for your day? Just pile on more chicken and go easy on the rice and beans. I used a recipe for cilantro rice and beans here.

This recipe is also easily doubled or tripled if you want lots of leftovers to make it through the week. My 3 boys have begun eating mountains of food, and I was sadly left with no extra chicken. I’m so screwed once they grow into teenagers, right?

I dig this meal for my family too, since everyone can just make their own bowl as they like them. My favorite upgrade to this recipe is the avocado crema, which I found inspiration for via the blog Carlsbad Cravings. I’ve tweaked her Fiesta Ranch Chicken Bowl recipe a bit. I’ve included no nutrient info because it really depends on how you make each component and throw it together. It should be easy enough to guesstimate if you’re a calorie tracker. Enjoy!

 

Chipotle Chicken Burrito Bowls with Avocado Crema
Print Recipe
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Chipotle Chicken Burrito Bowls with Avocado Crema
Print Recipe
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Ingredients
Chicken marinade
Avocado Crema
Servings: people
Instructions
  1. Chicken: Pound your breasts to an even thickness with a mallet or rolling pin. I do this with the breasts between sheets of wax paper or just out on a cutting board when I'm lazy. Make the marinade: In a small bowl, whisk all of the marinade ingredients together for the chicken. Add the chicken to the bowl and toss to coat. The chicken can sit out for 20 minutes or you can marinade it in the fridge for a few hours. Crema: Throw everything into the blender. It's just that simple. Salt and pepper afterwards to taste, and thin with a little milk if it's thicker than you'd like. Cooking the chicken: Either on the grill or on the stovetop in a saute pan or grill pan, saute your chicken for around 5-6 minutes per side, depending on how thick your chicken breasts are. Let the chicken rest 5 minutes. Cut on the diagonal into strips or smaller bites to serve. Set out all your ingredients, and eat it all up.
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Lightened Up Cincinnati Chili

photo credit: Wally Gobetz

photo credit: Wally Gobetz

I went to grad school in Cincinnati, and Cincinnati chili is a huge thing there. It sounds weird – the city’s version includes chocolate and cinnamon and is even served on top of spaghetti. What?! But it’s delicious so I just go with it. I adapted a healthy version from Cooking Light to fit my budget and my nutrition goals this week. This version has more chili and less cheese and spaghetti than the original version I remember back in Cincy. But it’s still  a yummy treat. I hope you enjoy it too!

Lightened Up Cincinnati Chili
Print Recipe
The original Cincinnati Chili is super yummy but also a calorie bomb. Here's a lightened up version that will taste great too. Adapted from Cooking Light, October 2015. This recipe is for one batch. I often double or triple chili batches for extra freezer meals.
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Lightened Up Cincinnati Chili
Print Recipe
The original Cincinnati Chili is super yummy but also a calorie bomb. Here's a lightened up version that will taste great too. Adapted from Cooking Light, October 2015. This recipe is for one batch. I often double or triple chili batches for extra freezer meals.
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. 1. Brown your beef and onion together. Stir in stock, 1 tsp of vinegar, the Worchestershire sauce, and then next 9 ingredients (through tomato sauce). 2. Return to a simmer. Partially cover and cook for 2 hours, stirring occasionally. 3. Stir in beans; cook 5 minutes. Remove from heat. Stir in the remaining 1 tsp vinegar. At this point if you want to freeze your chili, cool off and then prepare to freeze. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium high heat. Cook until water evaporates and the pasta is a little brown. Stir it occasionally for about 12 minutes total time. Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.
Recipe Notes

Cooking Light's version has a serving size of about 1 and 1/4 cups chili, 2 Tbsp. noodles, 2 Tbsp. cheese, and 2 Tbsp. onions. Make adjustments for what you like for yours.

Instead of using a mix of more expensive 14 ounces of 90% lean ground sirloin and 6 oz. 80% lean ground chuck, I kept it simple with just a pound of 85% lean ground beef.

Calories are around 350 per serving with 27g protein, 15 grams of fat, and 27 grams of carbs in the original recipe. This should be very close.

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