Meal Plans!!
a5695e18-6fcc-47c8-a3e2-49ba8242f062.pdf |
March 2 - 6
February 24 - 28
February 17-21
November 4 - November 10
Chicken Fried Rice
http://33recipes.com/uncategorized/clean-eating-chicken-fried-rice/
Crack Chicken Soup
https://myincrediblerecipes.com/crack-chicken-noodle-soup/
Crockpot Ranch Chicken
This is so good!! I used the little baby potato’s and always add extra carrots (the kids love them)
http://homefamilyrecipes.com/crock-pot-creamy-ranch-chicken/2/
Beef Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
Still haven’t tried...
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Baked Spaghetti
https://www.chocolateslopes.com/baked-cream-cheese-spaghetti/
Lunch Meal Prep
Shrimp/Zoodles/carrots
Shrimp - frozen and sautéed
https://www.thekitchn.com/garlic-butter-shrimp-265172
Zoodles - steam fresh bag from Walmart
Carrots - recipe below
https://togetherasfamily.com/slow-cooker-sweet-glazed-carrots/
October 28 - November 3
https://docs.google.com/document/d/12zThS7oO-FkuoPDMYxZSidj0_2jjLmkkFjoe1-O00vw
Teriyaki Chicken Stir Fry
https://pin.it/q74agqpu7ppdhc
Grilled Ham/Cheese
https://thesaltypot.com/delicious-grilled-ham-and-cheese-sandwich/
Crockpot Ranch Chicken
AThis is so good!! I used the little baby potato’s and always add extra carrots (the kids love them)
http://homefamilyrecipes.com/crock-pot-creamy-ranch-chicken/2/
Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
Still haven’t tried...
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Baked Spaghetti
https://www.chocolateslopes.com/baked-cream-cheese-spaghetti/
Lunch Meal Prep
Really enjoyed!! Repeating
High protein/Low carb lunch pack
https://pin.it/gonmjmwqush353
Teriyaki Chicken Stir Fry
https://pin.it/q74agqpu7ppdhc
Grilled Ham/Cheese
https://thesaltypot.com/delicious-grilled-ham-and-cheese-sandwich/
Crockpot Ranch Chicken
AThis is so good!! I used the little baby potato’s and always add extra carrots (the kids love them)
http://homefamilyrecipes.com/crock-pot-creamy-ranch-chicken/2/
Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
Still haven’t tried...
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Baked Spaghetti
https://www.chocolateslopes.com/baked-cream-cheese-spaghetti/
Lunch Meal Prep
Really enjoyed!! Repeating
High protein/Low carb lunch pack
https://pin.it/gonmjmwqush353
October 21-27
I’m repeating this week. With the exception of the tortellini soup. It was an epic fail! 🙈
I absolutely loved the meal prepped lunch so that will probably continue until I get sick of it. 🤣
I didn’t get to the cheeseburger soup so I am excited to try that this week and I added an easy and loved crock pot meal.
Teriyaki Chicken Stir Fry
https://pin.it/q74agqpu7ppdhc
Breakfast for Dinner (weekly rotation)
Eggs
Bacon
Pancakes
Crockpot Ranch Chicken
This is so good!! I used the little baby potato’s and always add extra carrots (the kids love them)
http://homefamilyrecipes.com/crock-pot-creamy-ranch-chicken/2/
Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Lunch Meal Prep
Trying something a little different.
High protein/Low carb lunch pack
https://pin.it/gonmjmwqush353
I absolutely loved the meal prepped lunch so that will probably continue until I get sick of it. 🤣
I didn’t get to the cheeseburger soup so I am excited to try that this week and I added an easy and loved crock pot meal.
Teriyaki Chicken Stir Fry
https://pin.it/q74agqpu7ppdhc
Breakfast for Dinner (weekly rotation)
Eggs
Bacon
Pancakes
Crockpot Ranch Chicken
This is so good!! I used the little baby potato’s and always add extra carrots (the kids love them)
http://homefamilyrecipes.com/crock-pot-creamy-ranch-chicken/2/
Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Lunch Meal Prep
Trying something a little different.
High protein/Low carb lunch pack
https://pin.it/gonmjmwqush353
October 14-20
https://tinyurl.com/Mealplan1014
*make a copy and edit your own if you’d like*
Teriyaki Chicken
Stir Fry
https://pin.it/q74agqpu7ppdhc
Breakfast for Dinner (weekly rotation)
Eggs
Bacon
Pancakes
Crockpot Chicken Tortellini Soup ( we’ll have these for leftovers the following day)
https://pin.it/pr4im4wqfv2je6
Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Lunch Meal Prep
Trying something a little different.
High protein/Low carb lunch pack
https://pin.it/gonmjmwqush353
*make a copy and edit your own if you’d like*
Teriyaki Chicken
Stir Fry
https://pin.it/q74agqpu7ppdhc
Breakfast for Dinner (weekly rotation)
Eggs
Bacon
Pancakes
Crockpot Chicken Tortellini Soup ( we’ll have these for leftovers the following day)
https://pin.it/pr4im4wqfv2je6
Fajitas (weekly rotation)
https://pin.it/q2jtjmqwqdhcp6
*Healthy Cheeseburger Soup
https://www.skinnytaste.com/cheeseburger-soup/
Shared in my online fit group!
“I own this cookbook and LOVE this soup recipe, tastes like you’re cheating on your meal plan 😉”
Lunch Meal Prep
Trying something a little different.
High protein/Low carb lunch pack
https://pin.it/gonmjmwqush353
September 16-22
Shredded chicken tacos
Ingredients
2 chicken breasts
Taco seasoning
1 cup salsa
Tortillas/taco shells
In a crockpot, place chicken breasts (frozen) in the bottom.
Sprinkle with taco seasoning mix.
Top with the salsa
Cook on low for 6 hours, or cooking on high for 3 hours.
Shred the chicken and serve with your favorite taco toppings
Steak/cauliflower
2- rib eye steaks 1 1/2 inch thick
2 teaspoons Kosher salt
1 teaspoon Black pepper
2 tablespoon olive oil
4 tablespoons butter
4-5 garlic cloves
1 medium onion (cut into thin rings)
Instructions
Bring rib eye steaks to room temperature. Generously salt and pepper both sides.
Heat a skillet on medium high heat, (I use cast iron skillet) add 2 tablespoons butter and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.
Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when pan begins to smoke add in steaks. Cook 4-5 minutes then flip.
Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
Baste constantly will cooking for another 3-4 minutes for medium rare or until done to your preference.
Serve and spoon pan sauce and onions over steak.
Cauliflower
1/2 cup butter melted
2 garlic cloves minced
1 cup Italian or plain breadcrumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 medium cauliflower head
US Customary - Metric
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
Melt butter and in a small bowl. Add garlic and stir in.
Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
Dip each cauliflower piece into butter first, then to breadcrumbs.
Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.
Spaghetti
Ingredients
1 lb ground beef or sausage
1 onion diced
2 tbsp garlic minced
1 3/4 cup chicken broth
3 1/4 cup spaghetti sauce
1/2 cup water
8 oz spaghetti whole or broken into pieces
1/4 cup grated parmesan
Instructions
In a Dutch Oven, or a large pot, brown the meat with the onion. Drain.
Add garlic and let cook until fragrant, about one minute.
Add broth, spaghetti sauce, and water. Bring to a boil.
Add spaghetti and reduce heat.
Cook covered 17-20 minutes, or until the noodles are al dente, stirring occasionally. Add more water if needed.
Stir in parmesan cheese.
Creamy Ranch chicken and potatoes
4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup milk
fresh chopped parsley (optional)
Instructions
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired
Pizza - takeout
Steak fajitas
2 tablespoons olive oil
1 large onion, thinly sliced
3 bell peppers, thinly sliced (I like using green, red and yellow)
2 4-5 ounce lean steaks (sirloin or round), thinly sliced
2 tablespoons taco seasoning
2 teaspoons smoked paprika
1/2 teaspoon mild chili powder
juice of one lime (about 1 and a half tablespoons)
tortillas, tomatoes, lettuce, cheese, sour cream, avocado for serving (as desired)
Preheat your oven to 400 degrees Fahrenheit.
Drizzle the olive oil on a large sheet pan.
Add the sliced onions, sliced bell peppers, and thinly sliced steak to the sheet pan, along with the taco seasoning, paprika, chili powder, and lime juice.
Using your hands or a pair of tongs, toss everything together well until the meat and veggies are well coated in the seasonings and the oil.
Bake at 400 degrees Fahrenheit for about 12 minutes, or until the veggies are becoming soft and the steak has browned on the outside. Be careful of over-cooking the steak (nobody likes dry steak!) - test a piece after 10 minutes to be sure it's cooked to your liking.
Serve in tortillas with lettuce, tomatoes, cheese, sour cream and avocado, as desired (use the time while the fajita filling is baking to prep these ingredients).
Potatoes Salad
3 lbs. Signature Farms Red Potatoes skin peeled and diced
1 1/4 cup sour cream
1/2 cup Signature Kitchens Extra Virgin Olive Oil Mayo
1/4 -1/2 cup ranch seasoning powder
1/2 cup chives finely chopped
1 lb. Signature SELECT bacon
16 ounces freshly grated sharp cheddar cheese
Instructions
Cook bacon according to package directions. Once completely cooked & cooled, coarsely chop into small chunks.
In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives and ranch seasoning powder {start with 1/4 cup & add more if you desire a stronger ranch taste, we use 1/2 cup, sounds like a lot but once it is all together it is perfect}. Set aside.
Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.
Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.
Once potatoes are completely cool add the sour cream mixture; stir together to combine.
Add salt and pepper to taste. Cover and set in the fridge until ready to serve.
If you would like your potato salad a little less chunky, use an electric mixture and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to give the potato salad a little more creamy, but left enough chunks to give it some depth.
Meal prep recipe
Meatball bowls
Farm Rich
Meatballs w/a grape sauce (Walmart)
Uncle bend 90 second rice
Cherry tomatoes/veggies of your choice
Mozzarellas cheese(cubes or string cheese)
Fruit of your choice
September 9/9-9/15
Breakfast - same daily
Shake - PB Cup
1 cup ice
1 cup milk of choice
1 cup spinach
chocolate superfoods/protein powder
1 scoop collagen
1/2 Banana
1 tbs peanut butter
2 eggs
Lunch - same daily
Meal prepped
Southwest chicken bowl
*recipe below
Spaghetti
Ingredients
1 lb ground beef or sausage
1 onion diced
2 tbsp garlic minced
1 3/4 cup chicken broth
3 1/4 cup spaghetti sauce
1/2 cup water
8 oz spaghetti whole or broken into pieces
1/4 cup grated parmesan
Instructions
In a Dutch Oven, or a large pot, brown the meat with the onion. Drain.
Add garlic and let cook until fragrant, about one minute.
Add broth, spaghetti sauce, and water. Bring to a boil.
Add spaghetti and reduce heat.
Cook covered 17-20 minutes, or until the noodles are al dente, stirring occasionally. Add more water if needed.
Stir in parmesan cheese.
Creamy Ranch chicken and potatoes
4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup milk
fresh chopped parsley (optional)
Instructions
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.
Easy 20-Minute Teriyaki Chicken and Broccoli
prep time: 5 mins cook time: 15 mins total time: 20 min
Servings:
Calories: 356
INGREDIENTS
4 cups fresh broccoli (see notes below if you're using frozen broccoli)
1 large boneless skinless chicken breast, diced into 1-inch cubes
1 tablespoon vegetable oil
FOR THE SAUCE
2 cloves garlic minced
1/2 cup low-sodium soy sauce
1/4 cup water
2 tablespoon rice vinegar
1/4 cup dark brown sugar
2 tablespoon cornstarch
INSTRUCTIONS
In a small bowl, whisk together all the ingredients for the sauce and set aside.
Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
Serve over rice
Ham and Cheese Roll Ups
1 tube crescent roll dough (8-count)
16 deli ham slices
8 cheddar cheese slice
3 tbsp butter, melted
1/4 tsp garlic powder
1 tsp parsley (dried)
Instructions
Preheat oven to 375°F.
Roll out the crescent dough pieces.
Lay down two pieces of deli ham, leaving a margin of dough on both ends.
Place a piece of cheese on top of the ham.
Beginning from the widest end, begin to roll up the crescent dough, encasing the ham and cheese on the inside.
Place on a parchment lined baking sheet.
Mix together the melted butter, garlic powder and parsley.
Brush the butter mixture over the tops of the rollers.
Bake for approximately 8 – 10 minutes or until the tops of the rollers are golden brown.
Remove from the oven and let rest for 5 minutes.
Shredded chicken tacos
Ingredients
2 chicken breasts
Taco seasoning
1 cup salsa
Tortillas/taco shells
In a crockpot, place chicken breasts (frozen) in the bottom.
Sprinkle with taco seasoning mix.
Top with the salsa
Cook on low for 6 hours, or cooking on high for 3 hours.
Shred the chicken and serve with your favorite taco toppings
Meal prep options
Southwest Chicken Bowl
1 cup Brown rice
1/4 cup black beans
1/2 cup corn
1/4 cup canned/shredded chicken
7 cherry tomatoes
1 bell pepper sliced *optional
1 cup fruit of your choice
Shake - PB Cup
1 cup ice
1 cup milk of choice
1 cup spinach
chocolate superfoods/protein powder
1 scoop collagen
1/2 Banana
1 tbs peanut butter
2 eggs
Lunch - same daily
Meal prepped
Southwest chicken bowl
*recipe below
Spaghetti
Ingredients
1 lb ground beef or sausage
1 onion diced
2 tbsp garlic minced
1 3/4 cup chicken broth
3 1/4 cup spaghetti sauce
1/2 cup water
8 oz spaghetti whole or broken into pieces
1/4 cup grated parmesan
Instructions
In a Dutch Oven, or a large pot, brown the meat with the onion. Drain.
Add garlic and let cook until fragrant, about one minute.
Add broth, spaghetti sauce, and water. Bring to a boil.
Add spaghetti and reduce heat.
Cook covered 17-20 minutes, or until the noodles are al dente, stirring occasionally. Add more water if needed.
Stir in parmesan cheese.
Creamy Ranch chicken and potatoes
4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
½ cup milk
fresh chopped parsley (optional)
Instructions
Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.
Easy 20-Minute Teriyaki Chicken and Broccoli
prep time: 5 mins cook time: 15 mins total time: 20 min
Servings:
Calories: 356
INGREDIENTS
4 cups fresh broccoli (see notes below if you're using frozen broccoli)
1 large boneless skinless chicken breast, diced into 1-inch cubes
1 tablespoon vegetable oil
FOR THE SAUCE
2 cloves garlic minced
1/2 cup low-sodium soy sauce
1/4 cup water
2 tablespoon rice vinegar
1/4 cup dark brown sugar
2 tablespoon cornstarch
INSTRUCTIONS
In a small bowl, whisk together all the ingredients for the sauce and set aside.
Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
Serve over rice
Ham and Cheese Roll Ups
1 tube crescent roll dough (8-count)
16 deli ham slices
8 cheddar cheese slice
3 tbsp butter, melted
1/4 tsp garlic powder
1 tsp parsley (dried)
Instructions
Preheat oven to 375°F.
Roll out the crescent dough pieces.
Lay down two pieces of deli ham, leaving a margin of dough on both ends.
Place a piece of cheese on top of the ham.
Beginning from the widest end, begin to roll up the crescent dough, encasing the ham and cheese on the inside.
Place on a parchment lined baking sheet.
Mix together the melted butter, garlic powder and parsley.
Brush the butter mixture over the tops of the rollers.
Bake for approximately 8 – 10 minutes or until the tops of the rollers are golden brown.
Remove from the oven and let rest for 5 minutes.
Shredded chicken tacos
Ingredients
2 chicken breasts
Taco seasoning
1 cup salsa
Tortillas/taco shells
In a crockpot, place chicken breasts (frozen) in the bottom.
Sprinkle with taco seasoning mix.
Top with the salsa
Cook on low for 6 hours, or cooking on high for 3 hours.
Shred the chicken and serve with your favorite taco toppings
Meal prep options
Southwest Chicken Bowl
1 cup Brown rice
1/4 cup black beans
1/2 cup corn
1/4 cup canned/shredded chicken
7 cherry tomatoes
1 bell pepper sliced *optional
1 cup fruit of your choice
September 2-8
Breakfast - same daily
Shake - PB Cup
1 cup ice
1 cup milk of choice
1 cup spinach
chocolate superfoods/protein powder
1 scoop collagen
1/2 Banana
1 tbs peanut butter
2 eggs
Lunch - same daily
Meal prepped
Southwest chicken bowl
*recipe below
Dinner 9/2
Labor Day
Cook out
Dinner 9/3
Spaghetti
Corn
*recipe below
Dinner 9/4
Quinoa
Salmon
*recipe below
Dinner 9/5
Alfredo Chicken
Crock pot
*recipe below
Dinner 9/6
Salmon
Potatoes
*recipe
below
Dinner 9/7
Grilled Cheese
Tomato soup
Dinner 9/8
Salmon
Quinoa
*recipe below
Meal prep Southwest Chicken Bowl
1 cup Brown rice
1/4 cup black beans
1/2 cup corn
1/4 cup canned/shredded chicken
7 cherry tomatoes
1 bell pepper sliced *optional
1 cup fruit of your choice
Spaghetti
Ingredients
1 lb ground beef or sausage
1 onion diced
2 tbsp garlic minced
1 3/4 cup chicken broth
3 1/4 cup spaghetti sauce
1/2 cup water
8 oz spaghetti whole or broken into pieces
1/4 cup grated parmesan
Instructions
In a Dutch Oven, or a large pot, brown the meat with the onion. Drain.
Add garlic and let cook until fragrant, about one minute.
Add broth, spaghetti sauce, and water. Bring to a boil.
Add spaghetti and reduce heat.
Cook covered 17-20 minutes, or until the noodles are al dente, stirring occasionally. Add more water if needed.
Stir in parmesan cheese.
Salmon quinoa bowl
Ingredients (serves 4)
4 Salmon filets
2 bags birds eye quinoa and cranberry medley steam in a bag
2 avocados
1 tomato
Fruit of your choice
Instructions
Speak a baking sheet with non stick
Season salmon with salt, pepper, and lemon juice/lemons
Cook salmon at 425 on baking sheet 12 minutes
Steam quinoa in bag for 5 minutes
Cut avocado in slices
Dice tomatoes
Serve salmon over the quinoa and veggies, Enjoy!
Chicken Alfredo Crock Pot
Ingredients
3 lbs Boneless Skinless Chicken Breasts fresh or thawed
23 oz. Classico Creamy Alfredo Sauce 1 1/2 jars ,15 oz. each
10 oz. Frozen Broccoli Florets thawed
1 tsp Black Pepper {Optional}
Instructions
Place chicken in Crock Pot, and Cook on HIGH for 2.5 hours or LOW for 5 hours
After 2.5 hours on HIGH or 5 hours on LOW, drain juices from Crock Pot.
Evenly spread Alfredo Sauce over chicken, sprinkle with optional dash of Pepper, then top with Broccoli Florets.
Cook on HIGH for 1 more hour {covered}, or until done.
Optional: Serve with a side of Pasta. ENJOY!
Salmon Potatoes and Asparagus one pan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 306kcal
Ingredients
Potatoes
1 pound baby potatoes halved
1 tablespoon olive oil
2 teaspoons McCormick Garlic Herb, Black Pepper & Sea Salt All-Purpose Seasoning
Salmon
¼ cup unsalted butter melted
2 teaspoons McCormick Garlic Herb, Black Pepper & Sea Salt All-Purpose Seasoning
4 fresh salmon filets
Asparagus
1 pound fresh asparagus ends trimmed
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat oven to 400F. Line a large baking pan with parchment paper or grease well with non-stick cooking spray. Set aside.
In a large ziplock bag, add halved potatoes, olive oil, and McCormick Garlic, Herb, Black Pepper & Sea Salt All-Purpose Seasoning, Seal bag and gently toss to coat, ensuring all potatoes are coated in mixture.
Spread potatoes evenly onto prepared pan and bake for 15 minutes.
While potatoes are baking, add McCormick Garlic, Herb, Black Pepper & Sea Salt All-Purpose Seasoning to melted butter and stir to combine.
When potatoes are ready, stir and then push to side of the pan. Add salmon filets to same pan and drizzle with butter mixture.
Add asparagus to same pan, lightly drizzle with olive oil, salt, and pepper, and gently toss to coat.
Return pan to oven and bake for 15-18 minutes, or until salmon flakes easily with a fork and potatoes are tender on the inside.
Remove from oven and let cool for 5 minutes.
Serve immediately.
August 26-31
Monday
B- Shake/cereal(kids)
L- Meal prepped southwest chicken bowls
D- Teriyaki Chicken/broccoli
Tuesday
B-Shake/cereal(kids)
L- Meal prepped southwest chicken bowls
D-Eggs, Bacon, and Pancakes
Wednesday
B-Shake/cereal(kids)
L-Meal prepped southwest chicken bowls
D- Sheet Pan fajitas
Thursday
B-Shake/cereal(kids)
L-Meal prepped southwest chicken bowls
D- Pork chops/potatoes/veggies
Friday
B-Shake/cereal(kids)
L-Meal prepped southwest chicken bowls
D- Pizza
Saturday
B- Eggs and bacon
L- sandwich and chips
D- Chicken Alfredo
Sunday
B- Pancakes
L- grilled cheese/tomato soup
D- Spaghetti
Easy 20-Minute Teriyaki Chicken and Broccoli
prep time: 5 mins cook time: 15 mins total time: 20 min
Servings:
Calories: 356
INGREDIENTS
4 cups fresh broccoli (see notes below if you're using frozen broccoli)
1 large boneless skinless chicken breast, diced into 1-inch cubes
1 tablespoon vegetable oil
FOR THE SAUCE
2 cloves garlic minced
1/2 cup low-sodium soy sauce
1/4 cup water
2 tablespoon rice vinegar
1/4 cup dark brown sugar
2 tablespoon cornstarch
INSTRUCTIONS
In a small bowl, whisk together all the ingredients for the sauce and set aside.
Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.
In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.
Serve over rice.
Sheet Pan Fajitas
Ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
3 bell peppers, thinly sliced (I like using green, red and yellow)
2 4-5 ounce lean steaks (sirloin or round), thinly sliced (I BUY THE ALREADY PREPARED AND CUT FAJITA BEEF)
2 tablespoons taco seasoning
2 teaspoons smoked paprika
1/2 teaspoon mild chili powder
juice of one lime (about 1 and a half tablespoons)
tortillas, tomatoes, lettuce, cheese, sour cream, avocado for serving (as desired)
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Drizzle the olive oil on a large sheet pan.
Add the sliced onions, sliced bell peppers, and thinly sliced steak to the sheet pan, along with the taco seasoning, paprika, chili powder, and lime juice.
Using your hands or a pair of tongs, toss everything together well until the meat and veggies are well coated in the seasonings and the oil.
Bake at 400 degrees Fahrenheit for about 12 minutes, or until the veggies are becoming soft and the steak has browned on the outside. Be careful of over-cooking the steak (nobody likes dry steak!) - test a piece after 10 minutes to be sure it's cooked to your liking.
Serve in tortillas with lettuce, tomatoes, cheese, sour cream and avocado, as desired (use the time while the fajita filling is baking to prep these ingredients).
Pork Chops
Ingredients
3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about 3/4 inch thick)
3 tablespoons honey
1 tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar
Steps
1
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2
In large bowl, mix sweet potatoes, 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
3
In same bowl, mix broccoli, remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Remove pan from oven; stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
4
Meanwhile, season pork chops with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
5
In small bowl, mix honey, mustard and vinegar. Reserve 2 tablespoons of the honey glaze.
6
Remove pan from oven; add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
7
Spoon reserved 2 tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
*I actually used this recipe it was easier 🤷♀️🙈*
- 1/2 pound small potatoes, cut into quarters
- 8 ounces petite carrots
- 3 tablespoons olive oil, divided
- 1 (1-ounce) package dry ranch dressing and seasoning mix, divided
- 4 bone-in center cut pork chops, about 1/2-inch thick
What to Do
- Heat oven to 375 degrees F. Coat a baking sheet with cooking spray.
- In a bowl, combine potatoes, carrots, and 2 tablespoons oil; toss with 2 tablespoons dry ranch dressing mix until evenly coated. Place on baking sheet.
- Brush pork chops with remaining 1 tablespoon oil and sprinkle evenly with remaining dressing mix. Arrange pork chops between potatoes and carrots on baking sheet.
- Bake 25 minutes or until pork is no longer pink in center and vegetables are tender, turning pork halfway through cooking.
Make your own Pizza
Ingredients
Bobobli crustsMarinara sauce
Veggies
Mozzarella shredded cheese
Pepperoni
Steps
Put sauce on crust
Assemble toppings as desired
Cook at 450 for 8-10 minutes