Stuffed Chicken Sausage Lasagna OR Shells
I am a creature of habit; it makes my life easier! I can eat the same thing nearly ever day, and I am not bothered by it. My treat meal once a week spices it up a bit! :) My husband on the other hand won't really touch a leftover and gets bored very easily, so every once in a while I try a new recipe.
I was looking to make stuffed shells;however, couldn't find any whole wheat jumbo pasta shells. Anyone know where I can get some?! I was simply ( I like simple, remember?!) going to mix the sausage mixture with the whole wheat noodles we always have; but, I noticed I still had some whole wheat lasagna noodles, so I gave that a shot. Try it with pasta, lasagna noodles, or stuffed shells, whatever works for you!!
INGREDIENTS:
*Pasta product-probably about 16 jumbo shells, 9 lasagna noodles
*1 lb. of chicken sausage-so yummy!
*1 Tbsp. of of minced garlic
*14 oz. can of diced tomatoes
*1 cup of frozen spinach-thawed and drained- or fresh
*1 cup of cheese( I used shredded cheeses because I dislike ricotta).
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Cook shells or lasagna noodles as instructed. Place shells in a bowl of ice cold water to prevent sticking. If using lasagna noodles, place them on a piece of tinfoil. This is so they don't stick together as well as is a good surface to spoon sausage mixture into them without a mess on your countertop. If cooking just regular rotini noodles, I would wait to cook these until later in the process so they are still warm when serving.
3. Remove sausage from casing and place in a large skillet. Cook at medium temperature until browned.
4. Thaw spinach in microwave if necessary and squeeze ALL the water out.
5. Add the garlic, mixing it for a brief time-1 minute or so-don't allow it to brown
6. Add the diced tomatoes (juice and all) & spinach, mixing it for a few minutes.
7. Turn off stove top and add the cheese. Mix until completely melted.
8. Scoop sausage mixture into shells or lasagna noodles. If eating with regular rotini noodles, put noodles in bowl, add mixture, and enjoy!
9. SHELLS & LASAGNA- place in oven safe dish and heat for 25 minutes.
This goes REALLY nicely with a salad. I was only able to enjoy ONE. I eat my veggies first to fill me up. :)
My fellow FIXERS: I would count 2 of these lasagna rolls as 2 yellow containers, 1-2 reds (depends on how stuffed your lasagna rolls are :), and a blue. Mine were fully loaded, so it was likely 1 container for my 1 roll.
Happy Eating!
XoXo
Crockpot Pasta Fagioli
It has been a hot mess around the Pearrell house since last Tuesday. Our youngest, Bristyn, was diagnosed with pink eye and a virus ;I was hit with flu symptoms Wednesday, which still have not subsided, our oldest had a stomach bug Thursday...then Saturday again...pink eye for me yesterday, and more puking for Bris today. Let's just say, eating hasn't really been a priority for any of us, except my husband. Luckily, my mom provided some meals for him. :) When I did eat something, my body craved chicken noodle soup. So now that I am feeling half human again today, I decided to make pasta fagioli soup that I intended to make over the weekend. My husband said he had been wanting soup, and I remembered he enjoyed this soup when we used to go to Olive Garden.
Prep was pretty simple, and I love that I was able to just put it in the crock pot and go about my day.
INGREDIENTS:
*1lb. of sweet italian chicken sausage( can substitute other meat) (remove casing)
*1/2 cup of carrots (I used food chopper for all veggies.)
*1/2 cup of onion
*1/4 cup celery
*1 clove of minced garlic
*2 cans (15 oz.) of cannelleni beans ( you can use other beans like light kidney if you can't locate these)
* 4 cups of low sodium chicken stock
*2 cups of water
*1 can (28 oz) of diced tomatoes
* whole wheat orzo pasta ( about 2.5 cups cooked) - all depends on how much you like
*1 tbsp of olive oil
*1 tsp of rosemary
*1 tsp of thyme
*2 tsp of oregano
*2 tsp of parsley
*shredded parmesan cheese
INSTRUCTIONS:
1. Heat oil in pan over medium heat and add onion and garlic. Cook until tender.
2. Add the sausage and cook until browned. Drain.
3. Add all the ingredients EXCEPT the pasta on high for 4-6 hours. You could also do low for 6-8 hours.
4. When you are ready to eat, cook the orzo pasta and add desired amount to your individual serving. Top with cheese if desired.
I am the first to admit that I am not a great cook. Well, actually maybe my husband is. :) It is a rare occasion that he declares something is "Good!" and scrapes the bottom of the bowl. He HATES leftovers, but I proposed we also eat it tomorrow, since I am still not feeling fantastic. He happily agreed. :)
This was the perfect meal to have on this very cold night and for my sick taste buds.
Happy Eating!
XoXo
Crockpot Pizza Casserole
Pizza may very well be my favorite food! I would say 9/10 times when I enjoy my treat meal, it is pizza from our favorite local place called Casamel's Pizza. Mmm!!! When I was searching for new recipes, I immediately stopped when I saw PIZZA written in the title! Now, I am well aware that eating pizza every day won't get me closer to my goals, BUT if I can have some variation of it daily, I'd be down! :)
INGREDIENTS:
*1 lb. of ground chicken (or any other meat "topping" you would like) I will use turkey sausage next time! :)
*1/4 cup of grated parmesan cheese
* 1 cup of shredded mozzarella cheese
*1/2 cupped chopped onion
*1/2 cup of chopped green pepper
*28 oz. can of tomato sauce
*2 tsp. of italian seasoning. I use this recipe to make my own.
*1/2 tsp. of red pepper flakes
* 2 cup of uncooked whole wheat/grain noodles ( I used rotini)
**You could also add mushrooms if you like.
INSTRUCTIONS:
1. Cook your meat of choice until it is browned.
2. While doing that, chop your onion and green pepper, and add them to the crock pot.
 |
| My little chefs adding the onions and green peppers. |
3. Add all the ingredients, other than the noodles, to the crock pot.
4. Once meat has browned, add that to the crock pot as well and stir.
5. Cook on LOW for 4 hours.
6. When ready to eat, cook pasta per directions, and add it to the crock pot.
7. Stir and serve.
I've talked about how picky my husband is when it comes to food many times in posts!! He enjoyed it and actually took leftovers to work this morning!! Our oldest daughter, Kynsten, at least did 2 bites of it, while Bristyn, our youngest daughter, ate her WHOLE bowl and then some.
We paired it with a salad, which was a nice complement to the dish.
I actually scooped some out prior to adding the noodles to the rest of the dish for me. I wanted some of my yummy popcorn last night, so I skipped the carbs at dinner. :)
FIXERS: If you are eating with the noodles, I would portion it out in a green container and count it as 1 red and 2 yellow. I counted my portion as 1 red.
Happy Eating!!
XoXo
Kynslee :)
Crockpot Chicken Parmesan Soup
Chicken Parmesan is a favorite dish of mine. Chicken, noodles, sauce, cheese-Mmm! This cold weather makes me crave soup as well. Being able to just put some ingredients in the crock pot and do what I need to do is pretty awesome.
INGREDIENTS:
*3 minced garlic cloves
* 1 green bell pepper, chopped
* 1 (14.5 oz) can of crushed tomatoes
*1/2 RAW chicken breasts ( I buy chicken breast tenders and break them up into packs of 3-4) I used one of the packs.
* 3 cups of chicken broth ( I used low sodium.) **I added extra cup at the end.
* 1/2 cup chopped onion
*1/2 cup of shredded parmesan cheese **extra need to garnish
*1 Tbsp. of basil
* 2 tsp. of oregano
* 1/8 tsp. of red pepper flakes
*4 oz. of UNCOOKED pasta ( I used whole grain penne)
INSTRUCTIONS:
1. In your crock pot, add and mix together all the ingredients EXCEPT the noodles and cook on low for 7 hours or high for 3 1/2.
2. After 7 hours, remove the chicken and shred it.
3. Return chicken to crockpot and add the UNCOOKED pasta. Cook on high for 30 minutes.
4. Add extra chicken broth if you feel the consistency is too thick once noodles have been added.
5. Serve garnished with parmesan cheese.
FIXERS: I filled a green container as my portion size and deducted ONE red and ONE yellow container per the guide on Pg. 72.
This went really well with a salad. I was quite full after this meal. My daughters actually enjoyed some of the chicken that I shredded as part of their meal. Since they are not quite 2 and 4, soup would be a bit of a challenge; however, they enjoyed the whole grain noodles and chicken separately. :)
Happy Eating!!
XoXo
Kynslee
There are days where I just don't want to cook, and yesterday was one of them. My husband's brother passed away Sunday night, and all I really wanted to do is order a pizza. I knew that pizza wasn't going to cause our sadness to go away, so I reminded myself of that and the fact that I can't control everything in this life, but I can control this choice. Ben LOVED food, so I made it for him. <3
INGREDIENTS:
*1 lb of meat of choice- I used ground chicken; however, chicken sausage would be awesome too
*2 cups of pizza sauce
*a package of shredded mozzarella
*1 cup of milk
*2 eggs
*1 cup of whole wheat flour
INSTRUCTIONS:
1. Preheat oven to 425 degrees.
2. Brown/cook your meat in a skillet and drain excess fat.
3. Add the pizza sauce and bring to a boil.
4. Add the meat to a greased 13X9 baking pan.
5. Sprinkle the cheese over the meat.
6. In a bowl, mix the egg, milk, and flour. Make sure to mix it very well.
7. Pour the mixture over the meat and cheese and bake for 25-30 minutes.
*Serve with a side of vegetables or a salad
This hit the spot for that desire to eat pizza and paired with a salad, it was quite filling!
FIXERS: I counted it as 1 RED and 1 Yellow container and PART of a BLUE container.
Happy Eating!
XoXO
Kynslee
Lent is a time where I prepare for Easter by making sacrifices. One of the food items I abstain from during all Fridays of Lent is meat. To me, this is the least I could do. It certainly poses some food challenges for me as I strive to eat enough protein and figure out ways to have my balance nutrition. I DISLIKE fish!! I can handle maybe a few raw shrimp drenched in my mom's homemade cocktail sauce. Thinking back to my childhood, our freezer was always stocked with potato pancakes. It was a go-to meal at our house along with grilled cheese, mac n' cheese, and cheese pizza.
Over the past year and a half or so, I have come to realize that I can enjoy the foods I always have, BUT it is important to KNOW what is in my food; therefore, I've had to bite the bullet and get over my fear of cooking. I can't believe how I've been missing out on the TRUE taste of good food as opposed to processed and prepared foods. These potato pancakes tasted so fresh unlike their frozen counterparts.
INGREDIENTS:
*1 lb. of Yukon potatoes- I used 3, medium sized potatoes
*1 medium sized onion
*1/4 cup of whole wheat flour
*1 large egg
*1 tsp of sea salt
* 1/4 tsp of pepper
*olive oil
INSTRUCTIONS:
1. Peel the potatoes and cut them in quarters.
2. Grate your potatoes. I used the blender grate option. If doing this, fill it with 2 cups of water and add 6 pieces at a time. Grate for 5 seconds and check consistency. I had to do it for about 10 seconds.
3. Drain potatoes in a strainer and use paper towels to extract the excess water.
4. Place the potatoes in a bowl.
5. Follow the same procedure for the onion as described above with potatoes.
6. Place the onions in the bowl once water has been drained completely.
7. Lightly beat your egg before placing it in the bowl with the potatoes and onion and mix together with spoon.
8. Add the flour, pepper, and salt to the bowl and mix unit ingredients are fully incorporated.
9. Heat your skillet and add olive oil to cover the bottom of it. (Don't over heat skillet so that olive oil smokes)
10. Take about a Tbsp. of the mixture and place in your skillet. I cooked 3 at a time. Wet the back side of your mixing spoon to help flatten the potato pancakes.
11. Cook for 2-3 minutes on each side.
12. Transfer them to a plate with a paper towel to absorb excess oil.
These paired well with my salad and my mustard for dipping! My girls had theirs with the traditional side of applesauce. Greek yogurt or guacamole would be other delicious dipping sauces.
This recipe made 16 potato pancakes the size shown above.
FIXERS: 3 of these would be 1 yellow!!
Happy Eating!!
XoXo
Kynslee
Minestrone Soup
The 3rd Sunday of Lent has passed, and I am glad I found another Friday recipe that I enjoyed! The first Friday of Lent, we were battling a stomach bug, so cheese pizza was what we went with. I was back on my feet for week 2, so I enjoyed making some potato pancakes. Now those were amazing! This past Friday, my friend and her daughter came over, and I was happy they enjoyed my newest experiment-Minestrone soup. They even gladly took some leftovers. That's one of the great things about a soup recipe; there is often leftovers. I LOVE leftovers. The ability to simply just heat up a healthy option, makes me so happy.
INGREDIENTS:
*2 tbsp of olive oil
*1 large onion, diced
*1 large carrot, diced ( I had baby carrots and used about 8-9).
*2 stalks of celery, diced
*4 cloves of minced garlic
*1 tsp of oregano
*1 tsp of basil
*sea salt (to taste)
*black pepper (to taste)
* 28 oz. can of diced tomatoes
*14 oz can of crushed tomatoes
* 6 cups of low sodium chicken broth
*15 oz can of kidney beans, drained and rinsed
*1 cup of whole wheat elbow macaroni (or any other whole wheat noodle option)
INSTRUCTIONS:
1. Dice all of your veggies. I LOVE our food chopper.
2. Heat the olive oil in a large pot at medium-high.
3. Add the onions and cook for a few minutes.
4. Add the garlic and cook for about 30 seconds.
5. Add the celery & carrots and cook for about 5 minutes.
6. Add your spices, including some salt & pepper, and cook for about 3 minutes.
7. Add the diced & crushed tomatoes and the broth. Bring to a boil.
8. Reduce the heat to medium-low and simmer for 10 minutes.
9. Stir in the beans & pasta and cook for another 10 minutes until noodles are tender.
FIXERS: One serving (2 cups according to recipe I used) would be 2 yellows (beans & pasta) & a green (veggies). If using cheese, factor in a blue.
1 cup is plenty!!!
You can add a little shredded parmesan cheese as a garnish if you would like. Ladle about 2 cups(which is a serving) into your bowl and enjoy! I paired mine with a small dinner salad. My
guests enjoyed it with a half of a grilled cheese sandwich.
Happy Eating!
XoXo
Kynslee
Garlic Butter Sauce with Pizza
PIZZA! I could eat pizza every day! This is the one food, that although I know isn't great for me, I continue to eat. :) I allow myself one treat meal a week, and it is most often pizza! I've made healthier versions of pizza before, BUT this new recipe I made over the weekend is by far the best of them all! Mmm! Now I enjoy traditional pizza, BUT white pizza with that garlic sauce has been a favorite of mine as well. This was a nice Lent option for Friday, which I ended up eating Saturday as well. :)
INGREDIENTS:
*Alladin's whole wheat pita ( I have located them at Giant Eagle and Marc's)
*shredded cheese of choice
*toppings of choice
*1/3 cup of butter
* 1 clove minced garlic
*1/4 tablespoon of dried basil
*2 teaspoons of dried oregano
INSTRUCTIONS:
1. Take the butter and melt in a saucepan.
2. Add the garlic and cook for a minute or 2.
3. Add the basil and oregano.
4. Take pita and rub sauce on it.
5. Put in pan and put on medium heat.
6. Add cheese and other toppings. (I used onion and green peppers)
7. Cook until cheese is melted. You will have a nice, crisp pita.
I ate it with a salad. It was SO good! The recipe for the sauce lasted me 3 pizzas. When you put it in the refrigerator, it will harden. I microwaved it for about 15 seconds. The first use it was very runny, but the cook time in the microwave allows you to vary the consistency. I liked keeping it a little thicker and then it melted as it cooked.
FIXERS: 1 yellow (pita), 1 orange (sauce), 1/2 blue (cheese), and little green (toppings)
Happy Eating!
XoXo
Kynslee
Taco Casserole
Holy Guacamole! This was AMAZING! I am always super excited when I make something that my husband enjoys. He and Kynsten are by far the pickiest eaters in this house. I seriously LOVE eating, and when I can make something that is delicious but also nutritious, I get really excited!!! My husband took more than his serving, BUT there is still enough for leftovers! YES!!
INGREDIENTS:
*1 lb. ground turkey
*1 small onion, chopped
* Plain Greek yogurt
*Taco seasoning packet ( I just used store bought)
*8 oz. jar of taco sauce (store bought)
*shredded cheddar
*toppings of choice- I used romaine lettuce & roma tomatoes- totally having guacamole on hand next time!
* Package of whole grain hard taco shells
INSTRUCTIONS: (makes 6 servings)
1. Preheat oven to 350 degrees.
2. Brown the turkey with the onions and drain.
3. Add water ( I used 3/4 cup) and taco seasoning to turkey and combine.
4. Add the taco sauce and stir.
5. Take a baking dish and add crushed up taco shells to the bottom & then layer meat, Greek yogurt, and cheese (small amount).
6. Repeat step *5 three times finishing with meat, yogurt, & cheese on top
7. Bake for 15 minutes and garnish with toppings.
I had a bed of romaine lettuce on my plate and then took a portion and put it on top. I added tomatoes! It was a nice way to get my dinner veggies without eating my typical salad.
FIXERS: 1 red (meat & yogurt), 1 yellow (taco shell), 1 blue (cheese), and 2 greens (lettuce, tomato, onions) will vary based on your toppings
HAPPY EATING!!
XoXo
Kynslee
Avocado Chicken Quesadilla
SO, it has been a while since I've tried a new recipe. Honestly, I am a creature of habit and can eat the same thing over and over again. It makes my meal planning and grocery shopping easier. :) My husband has been making some health changes over the last 5 weeks. He has always pretty much embraced my dinners since they are what he is familiar with -sloppy joes, chili, burgers, fries, mac n' cheese, taco casserole, steak, chicken...just made with better ingredients, BUT he is NOT a fan of eating the same thing OVER and OVER again. Me, LEFTOVERS make me so happy! No prep, just heat, and the dishes are already done from when it was originally prepared!!
I went searching for some different recipes for this week's meal plan, and we tried the first one yesterday. AMAZING! and SIMPLE!!!
This only took about 10 minutes to prep and cook!
INGREDIENTS:
*Whole grain wrap or pita- I used Aladdin's whole wheat pita-few ingredients :)
*1/2 avocado per quesadilla
*tomato
*onion
*spices of choice- I used garlic powder, onion powder, sea salt, and pepper
*shredded mozzarella
*OPTIONAL - chicken (which we used- had leftover from rotisserie the night before and always need more protein :)
*OPTIONAL- salsa and Greek yogurt for dipping
INSTRUCTIONS:
1. Spread avocado on your wrap/pita.
2. Add tomatoes, onion, spices, and optional chicken
3. Top it off with cheese
4. Spray a pan with cooking spray and fold wrap/pita in half.
5. Brown on both sides. I enjoy mine crispier whereas my husband doesn't, so just cook until your quesadilla is how you like it!
6. Serve with salsa and Greek yogurt ( for sour cream substitute) for added flavor!
We enjoyed ours with a salad as well. This was packed with veggies, protein, healthy fat, and great carbs!
FIXERS: 1 yellow, 1 blue, 1 red (including Greek yogurt), and little bit of green with tomato and onion.
Happy Eating!
XoXo
Kynslee
Healthy Qesadillas
Mmm! This quick and delicious quesadilla is so filling! One is plenty! It really hits the spot when you are craving some Mexican food.
INGREDIENTS:
*6 whole wheat tortillas-I used 2 whole wheat and 4 whole wheat Aladdin's pita pockets for me(less ingredients :)
* 1 Tbsp of olive oil
*1 red pepper
*1/2 tsp of onion powder
1/2 tsp of chili powder
* 1 1/2 cups of frozen corn (I take it out about 20 minutes before I start making it.)
*1 can of pinto beans, drained
* 1/2 cup of salsa-I used Giant Eagle organic (extra if using to dip quesadilla)
*1 1/2 cups of shredded cheese (I combined cheddar and mozzarella.)
INSTRUCTIONS:
1. Preheat oven to 425 degrees F.
2. Coat a cookie sheet with cooking spray.
3. Heat the olive oil in the pan on medium heat and add red pepper, onion power, and chili powder. Stir occasionally for about 5 minutes until pepper is tender.
4. Add the corn, beans, and 1 cup of the cheese. Stir until mixture is cooked through and cheese is melted.
5. Scoop the mixture into the tortillas, fold in half and place them on the cookie sheet. Sprinkle the remaining cheese on top.
6. Cook for about 10 minutes.
You can pair this with salsa or guacamole for a filling, classic Mexican meal. They heat up quite well, so don't worry about leftovers! I broil it on low for a few minutes so that the shell isn't soggy. The mixture is delicious and would go well with some homemade pita chips as well! Yum!
Happy Eating!!
Mmm...Chicken Wings
My husband is gearing up for another Brown's preseason game! I am not a huge football fan, but I am always excited to see what the new season brings for our team. I happened to have chicken wings on the menu for dinner. This is a common Superbowl food for sure. Can the Browns do it this year?! ;)
I am a person who understands that clean eating is surely a lifestyle;however, there needs to be balance to healthy living. There needs to be balance in the different foods I eat; proteins, veggies, fruit, healthy fat, and carbs-all are needed! I also know that eating 100% clean, for me, isn't realistic. Living a lifestyle where I eat healthy, whole foods at least 80% of the time is a wonderful balance.
I've written about my picky eater husband before, and he actually complimented me on these!
INGREDIENTS:
*frozen chicken wings- I used Giant Eagle brand- I had 11 left from previous recipe
*1 Tbsp. of garlic powder
*3/4 Tbsp of paprika
*1 tsp. of chili powder
*1/2 tsp. of sea salt
*3/4 cups of your favorite chicken wing sauce- My husband likes mild sauce, and I had a hard time finding one actually- yuengling beer makes one-pretty high in sodium so I will look for other options :)
**optional-Cayenne pepper
***I don't enjoy a ton of spice, so I didn't put as much as original recipe called for (1 Tbsp. of garlic powder, paprika, and chili powered; 1/2 tsp. of sea salt and cayenne pepper-this was for 24 wings)
INSTRUCTIONS:
1. Preheat oven to 400 degrees F.
2. Take a baking sheet and line it with tin foil (helps with mess) and put a cooling rack on top of it to help cook wings evenly.
3. Wash chicken wings and pat dry with a paper towel.
4. Place chicken wings in a bowl and add the above ingredients including 1/4 cup of sauce. Make sure to coat all of the wings.
5. Allow wings to marinate from anywhere from 30 minutes to hours before baking.
6. Once ready to bake, place on wired rack, making sure wings don't touch. Keeping them separated a bit will help make sure wings aren't soggy.
7. Bake for 20 minutes and then flip over and continue to bake for another 20 minutes.
8. After cooling for a bit, place in bowl and add the additional 1/2 cup of sauce.
You can serve with the traditional sides of carrot sticks, celery, and blue cheese; however, I paired it with my filling dinner salad! This is a much better option to those restaurant friend wings for sure. I will surely make these every once in a while this football season! I really enjoy taking everyday foods and cleaning them up!
Happy Eating!
Go Browns!!
Mini Chicken Meatloaf (and Meatballs)
MEATLOAF INGREDIENTS:
*1 lb. of ground chicken
*1/2 cup of oats
* 2 eggs
* 1/3 cup of chopped onion
*1 Tbsp of garlic powder
*1 Tbsp of italian seasoning (I had located a recipe online in the past)
*1 tsp. of sea salt
*1/2 tsp of pepper
**You can add other veggies such as green peppers to the mixture as well.
INGREDIENTS FOR SAUCES:
*1/2 cup of ketchup
*2 Tbsp of sweetener of choice (brown sugar, honey, etc) I used brown sugar.
*2 tsp of dried mustard
INSTRUCTIONS:
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray. Mix all of the meatloaf ingredients into a mixing bowl. Spoon the mixture into the muffin tins.
Put in oven for 30 minutes. While cooking, mix the sauce ingredients together. Once the 30 minutes is up, add the sauce to the top of mini meatloaves. Cook for an additional 5 minutes.
I served this with mashed potatoes and salad.
Fix portions: 1 red for 2 of the mini loaves.
This same recipe can be used to make meatballs as well!! Pair the meatballs with whole wheat pasta. Yum!
Enjoy! Happy Eating!
5 Kid Friendly(and enjoyed by adults) recipes
Finding foods that my kids enjoy is a challenge. Well actually, our youngest, Bristyn, will eat most anything I put in front of her. It is our oldest daughter and my husband that are the picky eaters. Bristyn has had the advantage of eating healthier food options because she was about 8 months old when I started cleaning up my nutrition.
 |
| Kynsten, Me, and Bristyn-Easter (April 20, 2014) |
Little by little, I am integrating new options for them to enjoy. Here are FIVE typical lunches I will give them during the week.
1. MAC N' CHEESE:
There are not many people who don't enjoy the delicious combination of noodles and cheese. Unfortunately all that Mac N' Cheese I ate throughout the years is full of fake food such as powdered cheese- GROSS-
Here is the recipe I have even been able to get my husband to eat! (more than one bowl at a time too-He needs to work on his portions- :)
INGREDIENTS:
* This feeds our family of 4 kids (ages 6, 3, 2, and 1) with minimal leftovers. Double, triple, etc. if feeding your entire family
*2 Cups cooked Whole Wheat Pasta
*1/2 Cup 1% Milk
*1 Tbsp Whole Wheat Pastry Flour
*1/8 Tsp of dried, ground mustard
*1 Cup Sharp Shredded Cheddar
INSTRUCTIONS:
*I start this process once the noodles have been placed in the boiling water.
1. In a medium pot, warm the milk. Make sure it is hot, not boiling.
2. Whisk in the flour and continue to stir for about 2 minutes so that it is incorporated into the warm milk.
3. Whisk in the mustard.
4. Remove the pot from the heat and stir in the cheese.
5. Combine the cooked noodles with the cheese sauce. I typically put the pot back on the burner, that is now off, to allow the heat to help with the melting process.
2. Chicken Nuggets:
Our oldest really loves chicken nuggets, and she sadly has consumed Fast Food options more than I care to admit. These go really well with the Mac N' Cheese too.
INGREDIENTS:
*chicken- I used an entire package chicken breast tenders
*eggs
*whole wheat flour
*bread crumbs- I used seasoned Italian; however, will try healthier options next time
INSTRUCTIONS:
1. Preheat oven to 350 degrees F.
2. Place eggs, flour, and bread crumbs in separate bowls. I ended up using about 2.5 eggs for the amount I made.
3. Cut the chicken into small pieces.
4. Dunk the chicken in the eggs, followed by the flour and lastly the bread crumbs. If I didn't think they were coated enough, I added a little more egg and some extra bread crumbs.
5. Place chicken on the tray. I used cooking spray so chicken didn't stick to pan.
6. Bake in oven for about 30 minutes. After 15 minutes, flip them over to ensure bread crumbs get crispy on both sides.
3. Grilled Cheese: When pregnant with our second daughter Bristyn, this was a craving of mine. Sadly I chose to eat mine with low calorie bread-ICK-and highly processed Kraft cheese. It's no wonder Bristyn enjoys it since I had it several times a week during my pregnancy. Kynsten has always been a fan of it as well.
Simple recipes are my FAVORITE. There isn't much needed for this recipe!
INGREDIENTS:
*2 pieces of Ezekiel bread
*Cheese of choice-We get our cheese at the deli now
INSTRUCTIONS:
*Cook as you normally would; however, leave out the butter! I simply use cooking spray to lightly coat the pan.
4. Peanut Butter Sandwich: I literally ate this for lunch from 4th grade through senior year in high school. I seriously thought it was so gross to just leave a sandwich with lunch meat in my locker. ha! If I was only using better ingredients that whole time, my body would have been enjoying great nutrients for quite some time.
INGREDIENTS:
*2 pieces of Ezekiel Bread
*Natural Peanut Butter- I use Smuckers
INSTRUCTIONS:
* Lather the bread with peanut butter and serve!
5. Pasta:
Pasta and sauce is a nice go-to meal.
INGREDIENTS:
*Whole Wheat Pasta
*Sauce of choice- look at label for fewest ingredient possible
INSTRUCTIONS:
*Cook the noodles as directed and top with sauce!
These meals are not out of the ordinary for the kids. They are favorites of theirs; however, better ingredients are used. That is how I live this lifestyle. Although I am more open to trying new foods that I may have been hesitant about in the past, I enjoy taking recipes I know I like and cleaning them up. These meals are comparable in price and are far healthier than their alternative. I have been really enjoying talking to them about their food choices. Chayson, 6, can comprehend what I am talking about and seems proud of these choices he is making.
None of these meals are time consuming! The mac n' cheese takes about 10 minutes and the chicken nuggets take about 10 minutes of prep time before 30 minutes of baking time. I know I have waited longer in some fast food lines before.
Happy Eating, Kiddos!!!
Healthier Hamburger Helper
I still remember walking into my husband's house when we were dating and being hit by the aroma of Tuna Helper in the air. I honestly never found the stuff appetizing, but he has always been a fan. I came across a recipe that cleans up Hamburger Helper and is loaded with flavor. My husband's biggest food complaint is lack of flavor, so I was excited when he LOVED this stuff. He went way over his proper portion. :)
Ingredients
*1 lb of lean ground beef (93-96%)
(ground turkey is a better option but I compromise with my hubby)
*2 Tbsp of olive oil
*2 1/2 cups of fat free milk
*1 1/2 cup of HOT water
*2 cups of DRY whole wheat pasta (noodles of your choice-I used rotini)
2 Tbsp of cornstarch
1 Tbsp of chili powder
2 tsp of garlic powder
3/4 tsp of sea salt
3/4 tsp of paprika
1/4 tsp cayenne pepper
1 1/2 cups of shredded Mexican cheese (I used colby jack)
 |
| All ingredients added and ready to bring to a boil |
Instructions
1. Heat olive oil in a large skillet over medium high heat. Add meat and cook until browned.
2. Add milk, water, pasta, cornstarch, and spices-stir to combine all ingredients. Bring this mixture to a boil, and then turn down heat to low and simmer. Cover and allow it to cook for 10-12 minutes.
3. Stir in cheese and serve it immediately.
 |
Fix Containers: 2 yellow, 1 red, 1 blue (Use the green container to as your portion size but do not count it as a container used)
Happy, Healthy Eating!!
Taco Salad
Ingredients:
*1 lb of Ground beef or turkey (I used 93% lean because my hubby isn't a big fan of ground
*Taco Seasoning (I used the 21 Day Fix Southwest Seasoning-Recipe to be posted below)
*Various veggies (I used onion, tomato, and orange pepper)
*Avocado for guacamole-(recipe will be posted below)
Smoky Southwest Seasoning Recipe- I make larger amounts of this seasoning and keep it for future recipes.
*Taco Seasoning (I used the 21 Day Fix Southwest Seasoning-Recipe to be posted below)
*Various veggies (I used onion, tomato, and orange pepper)
*Avocado for guacamole-(recipe will be posted below)
This is such an easy recipe, which I appreciate because I am not the best cook; however, I am trying different recipes each week since I tend to make the same things over and over again. I like consistency in my meal plan, but I need to be considerate of my family.
Step 1: Brown you meat.
Step 2: Prepare other veggies.
As the meat was browning, I used my food chopper to prepare the onions and orange peppers. I also cut up some tomato.
Step 3: Once meat has been browned, add onions and seasoning.
1 tbsp Chili Powder
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika
1 tsp sea salt
I just used enough seasoning to coat the meat and give it a nice flavor. You can use as much or as little as you would like.
Step 4: Make guacamole while meat mixture is continuing to cook/stay warm.
I used 1avocado and added 1/4 teaspoon of each of the ingredients: garlic powder, onion powder, and lime juice.
Step 5- Assemble salad.
You can choose to put the ingredients over lettuce and/or spinach, eat in a bowl, or add to a whole wheat or corn tortilla. I needed to get my veggies in for the day, so I chose the lettuce route. My husband chose to eat his in a bowl.
For all you 21 Day Fix people out there, I counted it as 3 green (romaine lettuce, spinach, onions, pepper, and tomato), one red of the meat, and one blue of guacamole.
I recall I couldn't quite eat it all because it is so filling!
Happy eating!!!
Clean Eating Alfredo Sauce
My skeptical husband recently proclaimed to me that he wanted to, "eat like I do." Now he has been having the dinners that I make(mostly) since I started changing my habits in November. Other than my healthier dinnertime option, he was consuming pretty much what he wanted during the day or skipping meals! Eek!! I have enjoyed taking regular, everyday recipes that people are used to eating with their families and cleaning them up. This one is one of my FAVORITES for sure! The secret ingredient is right there on my plate: CAULIFLOWER!!!
Now, I am the type of person who finds certain foods she likes and sticks with them. Consistency has suited me well, and I enjoy it; however, during a recent trip to Chicago, I learned that going out of my food comfort zone can be pretty awesome. Cauliflower is not something I would eat, mostly because I never really gave it a chance! I really enjoyed grilled cauliflower when in that amazing city, so figured I would give this recipe a try. My 3 daily servings of veggies often come from my dinner salad, so I was really excited to see that the main ingredient in this alfredo sauce recipe was a vegetable!!
INGREDIENTS: This makes 6, 1/2 cup servings
*3 cloves of minced garlic (about 1.5 tsp)
*1 Tbsp of olive oil
*3 cups of cauliflower florets
*3 cups of vegetable or chicken stock - I used chicken stock.
*1/2 cup of parmesan cheese. I used shredded.
*sea salt and pepper to taste
**Optional ingredients: corn starch( or other thickening agent- healthier option whole wheat flour) & cold water
INSTRUCTIONS:
1. In skillet, heat the olive olive and add the minced garlic. Stir that around for about 2 minutes.
2. Add the stock (vegetable or chicken), and bring it to a boil. Once it boils, add the cauliflower. Cover for about 6 minutes or until the cauliflower becomes tender.
3. Take all of the contents of the skillet, including the liquid, and put into the blender. Blend until is is smooth and no longer has chunks of cauliflower. Add the parmesan cheese and blend a little longer.
**4. The consistency of the sauce was quite watery and thin. Once it cools, I am sure sure it would thicken a bit; however, I was looking for a nice thick, creamy sauce. I made a roux out of 1 Tbsp. of cornstarch and 2 Tbsp. of cold water. Once the roux was made, I added the alfredo sauce and it thickened up nicely. Next time I will try the roux with whole wheat/grain flour since that is a healthier option.
I added this to a portion controlled size of whole wheat noodles and some chicken! I took some of the excess cauliflower and sautéed it with olive oil and garlic powder! It was SO good! I would certainly add this to plain chicken or even the healthy chicken nuggets I make. It is so creamy!!
You don't have to give up eating foods that you enjoy;rather, take the time to find ways to swap foods that lack nutrition with whole food options that will keep you full and satisfied.
My Fixers out there-Just fill your green container with the amount you desire! Boom! Yum!
Happy Eating!!
STOVETOP TURKEY CHILI
I don't know about you, but I have days, sometimes weeks, where I am not feeling the particular dinner I have planned. I crave certain foods sometimes ( check out my post about food cravings). Chili is one of those foods that I think about during fall and cooler weather. Living in Cleveland, that cooler weather sometimes comes faster than we would like; however, the chili recipes I've made in the past called for a crock pot. Those recipes tend to take hours to cook and take prep before you run out of the house in the morning, so I was pumped when I found a chili that was done in an hour, prep included!!!
The ingredients include various spices to pack a punch! My husband and I tend to have very differing taste buds, especially when it comes to the spiciness of food. We BOTH really enjoyed this.
INGREDIENTS:
*1 1/2 tsp. of olive oil
* 1 lb. of ground turkey
* 1 chopped onion
* 2 cups of water
* 1 can of kidney beans, rinsed and drained
* 1 (28 oz.) can of crushed tomatoes
* 1 Tbsp. of minced garlic
*2 Tbsp. of chili powder
* 1/2 tsp. of paprika
*1/2 tsp. of oregano
* 1/2 tsp. of ground cayenne pepper
* 1/2 tsp. ground cumin
* 1/2 tsp. of sea salt
* 1/2 tsp. of black pepper
INSTRUCTIONS:
1. Heat olive oil in large pot.
2. Once heated, place turkey in pot and cook until no longer pink. Add onions and cook until tender.
3. Add water, crushed tomatoes, kidney beans, and spices. Bring to a boil. * We added all the spices together in a dish while meat was cooking and then just poured it all in at once.
4. Once it is boiling, cover and lower heat. Simmer for 30 minutes.
My husband was the cook since I am still recovering after my recent wrist surgery.
This went nicely with some whole wheat crackers, and there was plenty for his lunch the next day and a couple more meals in the future!
Happy Eating!
XoXo
Healthy Homemade Tomato Soup
YUM!! Really this is the best word to describe this amazing soup. When the weather starts getting cooler, and well that can be anytime in Cleveland, I begin to really crave grilled cheese! Truthfully, it has been a part of my meal plan each Tuesday since I discovered Ezekiel bread. To me, there is nothing better than to dip a grilled cheese in some thick tomato soup!!
Typically I would break open a can of Campbell's tomato soup, and heat it up on the stove. Well I don't miss that high fructose corn syrup which is the 2nd on the ingredient list nor the taste of metal from the can. Anyone taste that when you eat soups from a can?! Anyway, I asked for some recipes from my FB friends, and I was really pumped when one of my BFF's forwarded me the recipe she uses. I looked it over and determined how I was going to "clean" it up.
INGREDIENTS:
*3 Tbsp. of olive oil
*3 cups of chopped yellow onion ( I used 3.)
*1 Tbsp. of minced garlic
*4 cups of chicken stock- I used a combo of Emeril's organic chicken stock and Rachael Ray's low sodium option
*1 (28 oz.) can of crushed tomatoes
*less than a tsp. of paprika
*1 Tbsp. of sea salt
*1 tsp. of black pepper
*1/2 cup of whole wheat organic orzo
*1/2 cup Greek yogurt
 |
| I picked this up at my local Giant Eagle. |
INSTRUCTIONS:
1. Chop your onions. I used my food chopper to make them small, fine pieces.
2. Heat up the olive oil in the pot and then add the onions. Cook them over medium-low for about 15 minutes. I stirred them every once in a while.
3. Add the garlic and stir for another minute.
4. Stir in chicken stock, tomatoes, **paprika, salt, and pepper. Bring it to a boil, lower heat, and then cover and simmer for 15 minutes.
5. While the soup is simmering, cook the orzo pasta for 7 minutes. Drain it and add to the soup once it has simmered for the 15 minutes.
6. Add the Greek yogurt and allow it to simmer for another 10 minutes while you stir it often.
**The original recipe calls for a large pinch of saffron threads; however, that costs around $22 for a small container!!! What in the what?! That was a third of my weekly grocery budget, so I substituted that with paprika! Yum!!
This went so well with my Ezekiel grilled cheese sandwich! It was such a nice consistency and really hit the spot on a cool, rainy day!!
FIXERS: I just filled up a green container and called it a day!!! There was such a small amount of orzo, so I didn't bother checking off a yellow for that. You can also delete that from the recipe if you don't like it. :)
Happy Eating!!
XoXo
Rotisserie Chicken
Everyone is busy! I thought when I left teaching to stay home with the girls, that I would have free time to get a ton of things done during the day. Haha! No, I don't sit around all day eating bonbons or drinking my Shakeology! :) One of those tasks my husband was certainly looking forward to was me cooking a meal each day. I will be the first to admit that cooking isn't my favorite activity. There's a ton of tasks I'd rather complete, BUT I do understand that me prepping meals for my family ensures the ingredients are good and actually saves us some CASH!
We aren't at the stage in our lives that our girls are running from one activity to the next, but we are starting to get involved in more as Kynsten did T-Ball this past summer and is now taking swimming lessons. On the days she has lessons, we need something fast, simple, BUT healthy and delicious. The girls & I were running some errands Monday since we weren't watching Ry, and I decided to pick up a rotisserie chicken. Those things are the best, right?! I mean my chicken never tastes that good. :) So when we got home, the girls enjoyed chicken, apples, and well a little carrots (those darn kids and their veggie!!-Good thing K enjoys some Shakeology with me!) I paired my chicken with a salad so I was sure to get my 3 servings of veggies in for the day.
I not only like the convenience of a rotisserie chicken, but the fact that I typically get TWO meals out of it. The girls & I were the only ones around Monday to enjoy it, so we definitely had leftovers! There are so many options of things you can do with chicken. You can pair it with some noodles & pasta or alfredo sauce. You can make enchiladas, tacos, the list goes on and on really. I decided for another quick meal using ingredients I had- Chicken Quesadillas
Ingredients:
*chicken
*whole wheat tortilla
*shredded cheese
*any additional toppings- I used onion & spinach as well in mine
Instructions: SO SIMPLE
1. Heat the pan & and add some cooking spray
2. Add tortilla & other ingredients.
3. Fold & flip until heated through
It went nicely with my dinner salad & salsa was a nice dipping option!
Eating healthy doesn't have to be time consuming, nor do you have to eat food that you are completely unfamiliar with; although, you should go a little out of your comfort zone from time to time. You may not know what you are missing. Take recipes you are familiar with & "clean" them up with better ingredients.
What meals have you made with your rotisserie chicken?!
XoXo
Happy Eating!!
MINI TORTILLA PIZZAS
I will be there first to admit that cooking isn't my favorite activity to do each day; however, as I committed to living a healthier lifestyle in November, I knew it was a necessity. Eating foods that are full of preservatives and unnatural ingredients won't allow me to feel my best. Those foods make me feel sluggish and actually confuse my brain into thinking I am still hungry when in fact I am not at all. So, I have made it a goal recently to try a new recipe each week in order to change it up for myself and my family. In this world of technology, it is quite easy to find numerous recipes. I for one enjoy simple. I like making traditional meals like sloppy joe's and chili and use whole, healthy ingredients. I thank one of my challengers for posting this recipe in my general health and fitness group I run via Facebook.
Mini Tortilla Pizzas
 |
Ingredients
* Whole Wheat Tortillas
* Pizza Sauce
* Shredded Cheese
* Toppings
*Cupcake tin
1. Preheat the oven to 400 degrees and get out your cupcake tin.
2. Take 3 whole wheat tortillas and a can to create the small pizza crust. When applying a good amount of pressure, the excess tortilla broke off pretty easily.
I ended up getting 5 mini pizza crusts out of one tortilla. I saved the excess to give to my daughters.
3. Place tortillas into cupcake tin- lightly- do not press in- keep it toward the top
4. Add pizza sauce- I used a tsp. in the 4 veggie pizzas I made for myself but followed the original recipe of 1 Tbsp. to the others with pepperoni. I simply used Ragu because the amount used was so minimal; however, there are organic, cleaner options you can find.
 |
| My oldest daughter helping add sauce to the pizzas. |
5. Add cheese- I used shredded mozzarella. I filled a blue 21 Day Fix container. I only used a little more than half for my 4 mini pizzas. The rest was put on my nightly salad. :)
6. Add toppings- This is where you can get creative. I didn't want to use pepperoni; although, I think I will try it with turkey pepperoni. I opted for veggies, and they were amazing. I used red pepper, onion, and spinach. I filled a green Fix container with my veggies.
7. I cooked for 10 minutes. Check to see when cheese melts.
7. I cooked for 10 minutes. Check to see when cheese melts.
 |
| Toppings being added-4 had my veggies on them |
It is important to find meals that my family enjoys, and it becomes easier and easier when people share recipes they have tried.
 |
| Simply take a fork to lift the pizza out of the tin. |
 |
| Our youngest enjoying her pizza! |
Those following The 21 Day Fix Meal Plan ( like me):
1 yellow for tortilla- 4 pizzas
1 blue for cheese
1 green for veggie toppings
Enjoy this simple, yet healthy and satisfying meal! It went really well with a salad of romaine lettuce and spinach. Eating healthy is quite enjoyable especially when one sees the affects of those healthy choices.
No comments:
Post a Comment