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
- 3 sweet potatoes-$3.50
- 3 Idaho potatoes-$3.00
- 3 Avocados-$5.00
- Baby Carrots-$2.00
- 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
*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!
- 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)
- 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.
- Add chicken to soup.
- Add seasoning and lime juice and simmer for another 15 minutes.
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:
- 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
- Pre-heat oven to 400 degrees.
- Brown ground beef in medium-high skillet until completely cooked about 5-7 minutes.
- Chop vegetables and place them in a sprayed baking dish.
- Add beef to the top of veggies.
- Layer the 1/2 can of diced tomatoes with green chilies evenly on top of the beef.
- Season the pan with salt, pepper, and Italian seasoning over the meat and veggie mixture.
- Top with cheese.
- Bake for 20 minutes.
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.
- 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
- Pre-heat oven to 400 degrees.
- In a skillet on medium-high heat cook ground turkey with all spices until cooked thoroughly.
- Spray a baking dish with extra virgin olive oil (I use the store brand cooking spray).
- Layer the finished ground turkey in the baking dish.
- On top of the ground turkey layer use 1/4 of the cheese.
- Next, layer the diced bell pepper and onion.
- Top the bell pepper and onions with the enchilada sauce.
- Top with cheese and sliced black olives.
- Bake for 15-20 minutes or until cheese is bubbling.
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! 🙂
- 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
- Brown ground turkey in skillet on medium high heat.
- Add black beans, corn, and spices and heat for 10 mins.
- Put cheese and salsa in romaine hearts for tacos.
- Layer the meat mixture on top of cheese and salsa.
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!
- 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
- Preheat oven to 350 degrees.
- Cook pasta according to package instructions.
- Chop all of your veggies.
- Sautee your vegetables on medium heat for 5 minutes.
- When pasta is finished mix together veggies, sauce, and noodles.
- Place mixture in baking dish and top with cheese.
- Bake dish for 20-25 mins or until cheese is melted and bubbly.
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:
- 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
- Preheat oven to 400 degrees
- Place chicken in middle of greased baking dish
- Surround chicken with veggies
- Pour italian dressing and olive oil over the whole dish (make sure to get both sided of the chicken)
- Bake for 40 mins