Kale, Chicken, & Sweet Potato Soup/Weekly Menu/Grocery List

Hi all! First I just want to wish everyone a happy Valentine’s Day! Hoping you all are getting to spend it with those you love. Today, I am giving you a recipe for soup, a weekly menu, and a grocery list. Also, I have started whole 30, so everything that I will be posting for the next 30 days will be whole 30 approved! Even if you aren’t doing this program, the food is still amazing and super healthy!

Let’s start with the weekly menu:

  • Monday: Taco Stuffed Sweet Potatoes
  • Tuesday: Steak, Potatoes, and Green Beans
  • Wednesday: Balsamic Chicken and Veggies
  • Thursday: Stuffed Chicken and Green Beans
  • Friday: Steak and Broccoli Skillet with Roasted Potatoes
  • Saturday:  One Pan Chicken, Potato, and Veggie Dish
  • Sunday: Kale, Chicken, and Sweet Potato Soup

Grocery List:*

  • 3 sweet potatoes-$3.50
  • 3 Idaho potatoes-$3.00
  • Kale-$1.00
  • Broccolli-$1.00
  • Mushrooms-$2.00
  • 3 Avocados-$5.00
  • Baby Carrots-$2.00
  • Lime-$0.50
  • Bacon-$7.00
  • 2 Steaks and 1 small flat-iron steaks-$10.00
  • 1 pound hamburger meat-$4.00
  • Chicken Broth-$3.00
  • 3 cans diced tomatoes with green chiles
  • Balsamic Vinegar-$3.00
  • 2 can green beans-$2.00
  • Spinach-$2.00
  • Total=$46.00

*All prices are rounded up and based on my local grocery store, your prices may vary. Also, I didn’t put spices and some things that most people have already in their  pantry. This grocery list goes with the entire weeks meals.

Now for the recipe!

Ingredients:

  • 1 large chicken breast boiled and shredded
  • 1 large sweet potato chopped into 1 inch cubes
  • 1-2 cups kale torn into pieces
  • 4-5 small mushrooms sliced
  • 1 cup baby carrots sliced
  • 1 carton (about 4 cups) chicken broth
  • 1-2 tbsp Lime juice or 1 lime (if you use the lime cut into slices and squeeze the juice into the soup)
  • 1 tbsp parsley
  • 1 tbsp oregano
  • pepper to taste (I don’t use salt, because there is plenty for me in the broth)

Directions:

  1. In a dutch oven place broth and all veggies. I cook this on medium heat while my chicken is boiling, so about 30-40 minutes.
  2. Add chicken to soup.
  3. Add seasoning and lime juice and simmer for another 15 minutes.
  4. Serve.

soup-chopped-up-carrots-and-vegetablessoup-chopped-mushroomssoup-with-sweet-potatoes-and-carrots-addedsoup-with-added-mushroomssoup-with-kale-addedsoup-boiling-chickensoup-adding-limesoup-with-added-chickensoup-spicessoup-with-added-chickensoup-served

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Hamburger Veggie Casserole/Weekly Menu

I am honestly the world’s worst when it comes to posting. I know I sound like a broken record, but this summer has been hectic. I have visitors coming later this month and a trip planned, but October should be pretty slow (good news for my blog)!

I hope everyone had a fantastic labor day weekend. I know I did. This week I FINALLY have a new menu. I also have this amazing dish to share with you. I was a bit worried about the mix o flavors with this one, but they ended up turning out exactly as I hoped. Even if you are not health conscious, this is a recipe I would recommend (not to toot my own horn or anything).

First things first, here is the new menu:

  • Monday: Pinto bean veggie bowl
  • Tuesday: Buffalo chicken southwest salad
  • Wednesday: Spaghetti squash lasagna
  • Thursday: BBQ baked chicken and green beans
  • Friday: Whole wheat noodle & veggie soup
  • Saturday: Hamburger veggie casserole
  • Sunday: Homemade thin crust veggie pizza

You’ll notice I was on a veggie kick this week, but with the farmers markets coming to an end soon, I thought I would take complete advantage. 🙂 For those still doing 21 day Fix, this is 1 red, 1 green, and 1 blue container.

Hamburger Veggie Casserole:

Ingredients:

  • 3/4 pound ground beef
  • 1 zucchini halved and sliced
  • 1/4 large red onion largely diced
  • 1 whole carrot halved and sliced
  • 1/2 green bell pepper diced
  • 1/2 can of diced tomatoes with green chili’s
  • 1/4-1/2 cup Colby-jack shredded cheese
  • salt, pepper, and Italian seasoning to taste

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Brown ground beef in medium-high skillet until completely cooked about 5-7 minutes.
  3. Chop vegetables and place them in a sprayed baking dish.
  4. Add beef to the top of veggies.
  5. Layer the 1/2 can of diced tomatoes with green chilies evenly on top of the beef.
  6. Season the pan with salt, pepper, and Italian seasoning over the meat and veggie mixture.
  7. Top with cheese.
  8. Bake for 20 minutes.

 

  1. hamburger-casserole-hamburger
  2. hamburger-casserole-veggies
  3. hamburger-casserole-veggies-with-hamburger
  4. hamburger-casserole-with-diced-tomatoes
  5. hamburger-casserole-seasoning
  6. hamburger-casserole-with-cheese
  7. hamburger-casserole-finished
  8. hamburger-casserole-plated

Spicy Ground Turkey, Pepper, & Cheese Bake

I am back (finally) with a new recipe and menu! This recipe is so easy and low carb. I have been eating less and less breads, and my meals are reflecting that. Not to worry, I will still have carb recipes for all the bread lovers of the world (which includes me hence having to cut back a little).

I also have a new menu for the week, which I promise I actually have time to post some of the recipes this week! We are finally getting settled in our new home, and it is a bit less hectic this week. Next week, however, I will be traveling back to Oklahoma to visit family and will try my very best to post at least once that week.

First thing first, here is the new menu:

  • Monday:stuffed chicken with spinach and feta
  • Tuesday:chili relleno casserole
  • Wednesday:zoodle chicken pesto
  • Thursday:burger bowls
  • Friday:chicken berry salad
  • Saturday:sausage, beans, and pepper skillet
  • Sunday:steak & tomato mozzarella salad

Now for the delicious recipe that is pictured.

Ingredients:

  • 1 pound ground turkey
  • 1 can enchilada sauce
  • 1 bell pepper diced
  • 1/2 onion diced
  • 1 small can of slice black olives
  • 1 cup shredded mexican cheese
  • 1 tbsp paprika
  • 1 tbsp rosemary
  • 1/2 tbsp garlic powder
  • salt & pepper to taste

Directions:

  1. Pre-heat oven to 400 degrees.
  2. In a skillet on medium-high heat cook ground turkey with all spices until cooked thoroughly.
  3. Spray a baking dish with extra virgin olive oil (I use the store brand cooking spray).
  4. Layer the finished ground turkey in the baking dish.
  5. On top of the ground turkey layer use 1/4 of the cheese.
  6. Next, layer the diced bell pepper and onion.
  7. Top the bell pepper and onions with the enchilada sauce.
  8. Top with cheese and sliced black olives.
  9. Bake for 15-20 minutes or until cheese is bubbling.

 

  1. ground turkey with paprika, rosemary, salt, pepper, and garlic powder
  2. ground turkey layered in pan
  3. ground turkey with small cheese layer
  4. ground turkey with bell pepper layer
  5. ground turkey with bell pepper and onion layer
  6. ground turkey with enchilada sauce layered
  7. ground turkey with big cheese layer
  8. finished turkey pepper and cheese bake
  9. ground turkey plated

Romaine Heart Tacos & Weekly Menu

Hello again. I have a new, and super easy recipe and new menu. I am still moving, this recipe is not on the new menu. No worries, I will post more recipes that come from the menu.  I should be finished moving this week, so I should be back to posting way more soon! Yay! 🙂

The new menu:

  • Sunday: low country boil
  • Monday: italian black bean medley
  • Tuesday: zoodle chicken fajita bake
  • Wednesday: chicken and veggie alfredo
  • Thursday: steak smothered in onion and pepper with asparagus
  • Friday: spinach fiesta salad
  • Saturday: hamburger, zucchini, and pepper bake

Here is everything you need to make the yummy and easy tacos! 🙂

Ingredients:

  • romaine lettuce hearts 1 bag
  • 1/2 pound ground turkey
  • 1/2 can of black beans
  • 1/2 can sweet yellow corn with peppers
  • 1 cup shredded mexican cheese
  • 1/4 tsp cumin
  • 1 tsp ground red pepper
  • 1 tsp oregano
  • salt and pepper to taste
  • salsa for topping

Directions:

  1. Brown ground turkey in skillet on medium high heat.
  2. Add black beans, corn, and spices and heat for 10 mins.
  3. Put cheese and salsa in romaine hearts for tacos.
  4. Layer the meat mixture on top of cheese and salsa.

 

  1. turkey for tacos
  2. turkey corn and black bean for tacos
  3. romaine hearts for tacos
  4. romaine hearts with cheese for tacos
  5. romaine hearts with cheese and salsa for tacos
  6. finished romaine tacos

 

Fiesta Baked Potatoes with Guacamole & New Menu

Hey everyone, I am back with a new menu and delicious recipe. I had never made this before, but it turned out oh-so-good! I love taking meals I have previously made and blending ideas, or turning it into something new. I have made BBQ potatoes and fiesta meals, but never put them together until now (and boy was it worth it).

First I am going to give you the weekly menu, and then I will give you the delicious recipe:

  • Monday: fiesta baked potato
  • Tuesday: turkey burritos
  • Wednesday: spinach tortellini
  • Thursday: chicken cobb salad
  • Friday: cheesy chicken and vegetable bake
  • Saturday: homemade greek pizza
  • Sunday: Cajun chicken rice

Now for the good stuff:

Ingredients:

  • 2 russet potatoes
  • 1 can black beans
  • 1 can border or fiesta corn (whatever your grocery store calls it)
  • 1 can diced tomatoes with green chiles
  • 1/4 cup shredded mexican blend cheese
  • 1/4 cup homemade or store-bought guacamole

Directions:

  1. Preheat oven to 450 degrees.
  2. Wrap potatoes in aluminum foil and place a slice of butter in with them.
  3. Bake potatoes for 1 hour 10 minutes.
  4. In pan place beans, corn, and tomatoes. Heat on medium-low heat for 10-15 minutes.
  5. Drain fiesta medley
  6. When potatoes are finished slice them open and top with fiesta blend, cheese, and guacamole.

 

  1. baked potatoes cooking
  2. diced tomatoes with green chiles
  3. black beans added to tomatoes
  4. border blend corn added
  5. drain medley
  6. finished baked potato
  7. baked potatoe with fiesta blend on top
  8. shredded cheese on top of fiesta potato
  9. top potato with guac

Whole Wheat Veggie Penne Pasta Bake

Hi all! I am back with a new menu and recipe. I know I haven’t been very good these past couple of weeks with posting, but I promise I will be posting more recipes this week! Today I  am sharing this super simple and delicious pasta bake. Before we get to the good stuff, here is this week’s menu.

  • Monday: veggie quesadillas
  • Tuesday: guacamole Turkey burgers & fiesta corn
  • Wednesday: zoodles and meatballs
  • Thursday: ground turkey veggie skillet
  • Friday: cheesy chicken and rice with broccoli
  • Saturday: ground turkey cheeseburger casserole
  • Sunday: breakfast pizza

Now for the good stuff!

Ingredients:

  • 1/2 cup mozzarella cheese
  • 1 cup whole wheat penne pasta
  • 1/2 green bell pepper chopped
  • 1/2 onion chopped
  • 1/2 red bell pepper chopped
  • 1/3 jar spaghetti sauce of your choice

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package instructions.
  3. Chop all of your veggies.
  4. Sautee your vegetables on medium heat for 5 minutes.
  5. When pasta is finished mix together veggies, sauce, and noodles.
  6. Place mixture in baking dish and top with cheese.
  7. Bake dish for 20-25 mins or until cheese is melted and bubbly.

 

  1. penne pasta boiling
  2. penne pasta veggies
  3. penne pasta sauteed veggies
  4. penne pasta before baking
  5. penne pasta on plate

Italian Chicken and Veggies One Dish Bake

Hi everyone! I am back with a new recipe and menu. First, I need to apologize for not posting much this week. We traveled back to our home state of Oklahoma, and the shortly after my mother-in-law, her husband, and her mother came out to visit us in the great city of Charleston, SC. I will say that it might happen where I don’t post as much a few times this summer, as this is the time of year the visitors start coming! We have lived here just over a year now, and love getting to show our families (who still live in Oklahoma) our great new city!

Anyway, more to the point. Here is the menu for the week:

  • Monday: Vegetarian Hummus Wraps
  • Tuesday: Mahi Tacos
  • Wednesday: Whole Wheat Penne Pasta Bake
  • Thursday: Lemon Garlic Chicken
  • Friday: Sausage, Rice, and Bean Bake
  • Saturday: Seared Tuna Steaks & Baked Sweet Potatoes
  • Sunday: Fajita Taco Salad

The recipe I am sharing today (I promise I will post some from this menu soon), is not on the menu, but was so good I had to share:

Ingredients:

  • 2 chicken breast
  • 2 cups broccoli
  • 1 squash sliced
  • 3 whole carrots peeled and sliced
  • 1 zucchini sliced
  • 1/3 cup italian dressing
  • 1/4 cup olive oil

Directions:

  1. Preheat oven to 400 degrees
  2. Place chicken in middle of greased baking dish
  3. Surround chicken with veggies
  4. Pour italian dressing and olive oil over the whole dish (make sure to get both sided of the chicken)
  5. Bake for 40 mins

 

  1. chicken and veggies in pan
  2. chicken and veggies in pan with dressing
  3. finished chicken and veggies

Low Carb Taco Skillet/Weekly Menu

Hi all. Sorry it has been so long since my last post. I made a quick trip to Oklahoma to visit the fam. Sadly, I didn’t get to spend much time with them, but it was nice getting to see them!

I am back with a weekly menu/new recipe. This recipe is so simple, healthy, and low-carb! I absolutely love it, and I hope you enjoy it just as much as me! First the menu:

  • Monday: Spaghetti Squash
  • Tuesday: Bell Pepper Nachos
  • Wednesday: Zucchini Noodle Lasagna
  • Thursday: Pinto Beans & Brown Rice Medley
  • Friday: One-dish Chicken & Veggie Bake
  • Saturday: Sausage Stir-fry
  • Sunday: Low-carb Taco Skillet

 

And now for the super easy and delicious recipe:

Ingredients:

  • 1/2 pound ground turkey
  • 1/4 cup shredded mexican cheese
  • 1 jalapeno chopped
  • 1/2 tomato chopped
  • 1/2 small onion chopped
  • 1/2 bell pepper chopped
  • 2 cups baby spinach

Directions:

  1. Brown ground turkey on medium heat
  2. Chop all veggies
  3. When turkey is finished add chopped veggies and saute on medium heat for 7 minutes
  4. Add cheese to turkey and veggie mixture
  5. Place spinach on two plates
  6. Top spinach with turkey medley and serve (I serve with hot sauce, feel free to use salsa, sour cream, etc.)

The thing I love most about this recipe is how versatile it is. You can serve it over rice, on tortillas, or over spinach. Also, if you don’t want to chop the tomato or jalapeno, feel free to use a can of diced tomatoes with green chiles to make it even easier!

  1. ground turkey in pan.JPG
  2. chopped veggies for taco skillet
  3. meat and turkey
  4. meat turkey and cheese
  5. finished taco skillet

Zuchinni Beef & Bean Medley/Weekly Menu

Hi everyone! I am so sorry, but I am definitely late with my new weekly menu and recipe. It’s been an overwhelming week; I even had to add an extra yoga class for some zen time! Luckily, I have great friends and a spouse here that makes my stressful weeks seem like a birthday party! I don’t want to complain, because I know a lot of people have way more stress than me, but I think we all deserve some stress/vent time!

I hope you enjoy this week’s menu:

  • Monday: Fiesta Bowl
  • Tuesday: Pinto Beans Tacos
  • Wednesday: Crust-less Crockpot Pizza
  • Thursday: Rosemary Chicken Salad
  • Friday: Spicy Crockpot Soup
  • Saturday: Zuchinni Beef &Bean Medley
  • Sunday: Zoodle Stir Fry

So, as you can see, I have a couple of crockpot meals listed in my menu. In the summer I love crockpot meals. They don’t heat up your house, and they are super easy so you can enjoy the great outdoors. Keep an eye out, because I will have a few posts about breakfast/crockpot meal prep to give you even more time to enjoy the summer!

Now for my Zucchini Beef & Bean Medley:

Ingredients:

  • 1/4 pound ground beef
  • 1/2 can of black beans
  • 1 can diced tomatoes with green chiles
  • 1 Tbsp olive oil
  • 1 large zucchini in quarter squares
  • 1/2 red bell pepper chopped
  • 1 jalapeno chopped (or 1 small can of green chiles if you don’t like spicy)
  • 1/4 small onion chopped
  • ground red pepper to taste
  • salt & pepper to taste

Directions:

  1. Brown ground beef on medium high heat until cooked through.
  2. Chop zucchini into quarter squares and heat in pan with lid for 5 mins with olive oil.
  3. Add 1/2 can of black beans to cooked brown beef, heat for 2 mins.
  4. Add diced tomatoes to the bean & beef mixture, heat for another 2 mins.
  5. Add the chopped veggies to bean & beef mixture, except for zucchini, and heat for 2 mins.
  6. Add ground red pepper & salt & pepper to your meat mixture (I recommend about 1/2 tsp of red pepper if using jalapenos).
  7. Add zucchini to the meat mixture, and heat on medium-high heat for 5 mins.
  8. Serve immediately

 

  1. ingredients for zuchinni medley
  2. ground beef for medley
  3. zuchinni for medley
  4. beef with black beans for medley
  5. chopped veggies for medley.JPG
  6. beef, zuchinni, and diced tomatoes
  7. finished medley

Repeat Recipes are OK!

Hi everyone! I am a tad bit early this week, but I am back with a new weekly menu and recipe. I think you can tell from the title, but some of the meals in here you have seen before, or have seen a variation of it in an earlier menu. Guess what? It is perfectly ok to make the same recipe in the same month or even within a couple of weeks of each other. Aren’t we all human? Sometimes your brain can not think of something new, or you just really enjoyed when you made the recipe last.

I know that we all make the same things over and over again, and yes, if you do that all the time it gets boring. The good news, you can simply prepare the dish a little bit differently each time and the recipe can still be delicious. For example, with my stuffed bell peppers I changed up the rice this week. Sometimes, I make them vegetarian, more or less spicy, etc. I know you won’t want to do this with every meal (some meals are just to sacred to mess with). but when you can’t come up with anything new just alter an already easy staple in your house and voila, a new creation is made!

This week’s menu is as follows:

  • Monday: Vegetarian burrito bowl
  • Tuesday: Stuffed bell peppers
  • Wednesday: BBQ chicken Hawaiian pizza
  • Thursday: Cinco de Mayo Potluck with friends (I’m making enchiladas)
  • Friday: Salsa chicken & green beans
  • Saturday: Roast with potatoes and carrots
  • Sunday: Hamburger steak & sweet potato fries

The recipe for I am leaving you with today is BBQ chicken Hawaiian pizza, and it was oh-so-good! I hope you enjoy it as much as we did!

Ingredients:

  • Whole wheat thin pizza crust
  • 1/4 cup pizza sauce or the amount to your liking
  • 1/2 of a large chicken breast or 1 small chicken breast
  • 1 tbsp olive oil
  • 1 small can of chunk pineapple
  • 1/2 cup mozzarella
  • 1/4 cup BBQ sauce

Directions:

  1. Preheat oven to 425 degrees
  2. Cook chicken in greased skillet on medium-high heat for 3-5 mins on each side or until cooked through.
  3. While chicken is cooking lightly coat the crust with olive oil.
  4. Coat the crust with pizza sauce.
  5. Top the pizza crust with mozzarella and pineapple.
  6. When chicken is finished coat with BBQ sauce in a bowl.
  7. Place chicken on top of the pizza crust.
  8. Bake pizza for 8-10 mins. or until cheese is bubbling.

 

  1. chicken for pizza
  2. pizza crust with oil
  3. pizza with cheese and pineapple
  4. chicken tossed with bbq sauce
  5. pizza topped with chicken
  6. finished pizza