Weekly Recipe Round (9) Up

Weekly Dinner Menu round 9

 

Here are your weekly dinner recipes! As always, they are TASTY and HEALTHY!

If you haven’t noticed, I typically have a theme for each weekly roundup. This week’s theme?  Greasy comfort food…

SAY WHAT?

That’s right. Sometimes I just want some kind of greasy, hearty dish that satisfies…like some greasy Chinese takeout or some thick, Cajun gumbo… BUT without the grease, unnecessary calories and fat.

Tricked ya, didn’t I?

So…these recipes are all about revamping the greasy, fast food you order at your favorite takeout place, restaurant or shady hole in the wall (because you and I both know that those places usually have the best food and are also, typically the best place to get food poisoning…but that’s neither here nor there).

If you also haven’t noticed, I have made it my personal mission to show YOU that you can eat healthy and still enjoy food! You don’t have to eat a piece of lettuce and a carrot to lose weight!

No way!

You CAN eat HEALTHY, cook HEALTHY and feed your family, the people you love most in the world, HEALTHY, NOURISHING food!

I am giving you the tools! I am saving you the time of having to go search for these recipes yourself!  I am showing you the way!  Heck, I’m doing everything I can except go to the grocery store for you!

STOP saying – “I can’t” or “I don’t know how” or “It’s too much work” or “I don’t have time”.

You CAN and you DO know how and yes, it is work but it’s also WORTH IT and yes, it does take some prep-work and time on the front end, but on your back end (literally and figuratively) you will be HAPPY you invested that extra time! I promise!

So…without further ado…here are your weekly recipes!

chow mein

 

Spaghetti Squash Chow Mein

Source: http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/

Ingredients

1 large spaghetti squash

1/4 cup soy sauce or tamari (or coconut aminos to make paleo)

3 cloves garlic, minced

1 tablespoon brown sugar (or coconut sugar)

2 teaspoons freshly grated ginger

1/4 teaspoon white pepper

2 tablespoons olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 cups cole slaw mix (shredded cabbage and carrots)

 

Directions

  • Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
  • In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
  • Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
  • Eat and Enjoy!!

 

Tip: You can easily add your meat of choice to this dish!

Another tip: You could do zucchini noodles instead of spaghetti squash!

 

Philly Cheesesteak Stuffed Peppers

http://shesthebross.com/2013/07/philly-cheesesteak-stuffed-peppers/

philly cheesesteak

Ingredients

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms – Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

Salt and Pepper – to taste

Instructions

1.Preheat oven to 400°.

2.Slice the peppers in half lengthwise and remove ribs and seeds.

3.Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.

4.Sauté until onions and mushroom are tender (approximately 30 minutes).

5.Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.

6.Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.

7.Bake for 15-20 minutes until the cheese on top is golden brown.

  1. Eat and Enjoy!

Tip: Serve with some roasted sweet potatoes!

 

7 Layer Taco Trifle

7 layer taco trifle

http://www.fitmomsfullplates.com/2013/12/29/7-layer-taco-trifle/

Ingredients:

1 lb. ground beef

1 tbsp homemade taco seasoning* (or 1 package from store)

16oz. Pico de Gallo (I used Nature’s Promise from Stop & Shop) or you can make your own using this recipe

3 avocados

2-3 tbsp jarred salsa (I use organic salsa from Costco)

½ tsp cumin

1 lb. crispy bacon bits

1 6 oz. can black olives, sliced

1 bunch scallions, chopped

1 bunch cilantro, chopped

Juice from 1 lime

Directions:

◦In a large skillet, cook ground beef thoroughly. Add taco seasoning & mix well. Leave taco meat in pan but remove from heat to cool.

◦In a large soup pot, cook chopped bacon into bits. I place a metal colander over a metal bowl to separate the cooked bacon from the drippings. When drippings are cool enough, transfer to a glass jar and refrigerate for later use. (I use bacon fat for coking eggs, topping on vegetables, sweet potatoes, etc.) Make sure to leave some bacon bits for the garnish.

◦Scoop out flesh of avocados into a medium bowl, add jarred salsa & mix to make instant “homemade” guacamole. If I were serving guacamole as a dip I would make it fresh using this recipe. Feel free to do that, but since this guacamole is going to be covered I opted for a quick & easy shortcut.

◦Using a trifle bowl layer the ingredients in the following order: taco meat, pico de gallo, guacamole, bacon bits, black olives, scallions, and cilantro. Sprinkle bacon bits on top of cilantro for garnish. Drizzle juice from 1 lime on top.

◦This can be served in a few ways. To keep it paleo, serve with bibb lettuce. For a more traditional approach serve with organic yellow corn tortilla chips. It can also just be eaten as is with a plate and a fork or on top of mixed salad green to make it a meal.

 

Homemade Taco Seasoning (This stuff is AMAZING and does not have all that other crap in it!  I ONLY make mine and NEVER buy the packages!)

¾ cup chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp crushed red pepper flakes (leave this out for less kick)

1 tbsp dried oregano

2 tbsp paprika

¼ cup + 2 tbsp cumin

¼ cup sea salt

¼ cup black pepper

◦Place all ingredients into a bowl and mix well. Transfer into an air tight container. I use a 16 oz. canning jar and use 1 tbsp per pound of meat. Making tacos once a week, this jar lasts me about 9 months

paleo gumbo

Paleo Gumbo

http://paleocomfortfoods.com/in-the-kitchen/paleo-gumbo/

Ingredients

 

1/4 cup (60 mL) bacon grease

3 tbs. coconut flour

3 tbs. almond flour

2 cups onions- chopped

2 cups celery- chopped

2 cups green pepper- chopped

3 cloves garlic- minced

1 quart (1 L) can tomatoes

2 cups (500 mL) seafood or chicken stock

2 bay leaves

1/2 pound (225 g)lump crab meat-picked over for shells

1 pound (450 g) shrimp

1/2 pound (225 g) andouille sausage- sliced

1 tbs. file powder

 

Directions

 

  1. To make roux, heat bacon grease over medium high heat and whisk in coconut/almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
  2. Add onions, celery, peppers and garlic and saute until onions are translucent and celery somewhat soft.
  3. Add tomatoes, stock and bay leaves and bring to a simmer.
  4. Stir in the crab meat, andouille and shrimp, cooking until shrimp are cooked through.
  5. Remove from heat and stir in file powder.
  6. Serve with cauliflower rice or all by its lonesome.
  7. Eat and Enjoy!

Tip: Serve this with paleo cornbread and fresh greenbeans!

 

Sharing is Caring!!! Share this post and this recipe with the ones you care about!  I also LOVE to hear from you so comment below!!

Tomorrow is Never Promised

Remember: Enjoy your life today, because yesterday is gone and tomorrow is never promised – Alan Coren.

There is something that has been weighing on my mind the past week or so and I wanted to share it with y’all. Last week I found out that the cantor at my temple passed away unexpectedly.  She left behind a husband and a young daughter, who is actually in my daughter’s preschool class at Sunday school.

tomorrow isn't promised

 

She was bubbly and bright and had a beautiful singing voice. Not only did she lead the congregation in song during Shabbat services, but she would also come to the preschool class and sing songs with the kids.

I’ve had conversations with her on a few occasions but truthfully, I did not know her that well. However, when I went home and talked to my husband that night, I cried.  I cried because she will never be able to see her child grow up.  I cried because her daughter would never really know her mother and I cried for her husband who, in an instant, became a single dad raising a preschooler.

As I put my kids to bed that night, I literally had to hold back the tears as I thought about her family and as I thought about how much I love mine.

The night before she died, she probably helped her daughter get into her pajamas, brush her teeth and read her some stories. She probably kissed her good night, not knowing that would be the last time she would ever kiss her.

And as I put my kids to bed that night, and every night since then, I think about that. What if this is the last time for me?

Believe it or not, I’m not trying to be morbid or bring you down. I’m telling you this because you never know what’s going to happen in life.  Every day…every moment is a gift.

Cherish it.

Don’t waste it.

I’m not saying every day is easy. Far from it.  Life is HARD!  But it’s also wonderful and amazing.

I’m not saying I don’t get frustrated or annoyed with my kids and I’m not saying life is a bowl of cherries for me all day every day. BUT I am saying that I do try to keep this in mind – that tomorrow is not promised.

Sometimes when we are in the moment of one of my daughter’s tantrums, it’s hard to cherish those particular seconds of my day…but…I remind myself that it will pass.

me tomorrow isn't promised

Sometimes I even sing that country song to myself in my head (seriously) You’re Gonna Miss This by Trace Adkins (and if you haven’t heard it and you’re a parent or even if you’re not, you need to listen to it!)  Because this song reminds us, that even when life is hard and things are totally chaotic – it goes by so fast and when you look back that you are actually going to miss those crazy times.

 

 

Weekly Recipe Round (8) Up

Hey y’all!  Here is your HEALTHY and TASTY weekly dinner menu!

weekly menu 8

I told you I wanted to give you variety, right?  I wouldn’t want you to get bored or anything crazy like that!  So these are all 21 Day Fix Recipes!  For those of you who are following the 21 Day Fix meal plan, (not diet, meal plan) I included the container counts for you…your welcome!

Why, you may ask, am I sharing a whole bunch of 21 Day Fix Recipes?  Because they are delicious, well-balanced, healthy meals!  It’s not a diet!  As I’ve said a million times before and I’ll say it again – diets don’t work!  Healthy eating does!

me and 21 day fix containers

Why I LOVE the 21Day Fix Recipes:

  1.  You do not feel deprived
  2. You are not hungry (it’s actually a lot of food!) but if you are hungry than there are suggestions to follow as to what containers to add
  3. There are TONS of recipes (literally, tons all over the internet) and there’s even a cookbook, which I happen to have and it’s awesome!  It’s called Fixate.  Want it?  You can purchase it here:

www.beachbodycoach.com/KIMMYROOD

4. There are MANY family-friendly recipes

5. There are MANY husband-friendly recipes

6.  It is a GREAT way to eat clean and still ENJOY your meals!  (It’s not like you’re eating a piece of lettuce and a hard-boiled egg).  This is REAL food!  And it’s REAL good!

Macaroni and Cheese with Broccoli

Macaroni-and-Cheese-with-Broccoli-FIXATE

21 day fix containers: 1 green; ½ red; 1 yellow; ½ blue

Source: http://www.teambeachbody.com/teambeachbodyblog/nutrition/macaroni-and-cheese-with-broccoli-recipe?ICID=CT_BLOG_MAC_CHEESE_BROCCOLI

Ingredients:

4 oz. dry whole wheat elbow macaroni (or pasta)

4 tsp. organic grass-fed butter (or organic coconut oil)

2 Tbsp. unbleached whole wheat flour

1½ cups unsweetened almond milk

1¼ cups freshly grated extra-sharp cheddar cheese

3 cups cooked chopped chicken breast, boneless, skinless

6 cups chopped broccoli florets, steamed

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

Preparation:

  1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
  4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
  5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
  6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
  7. Serve immediately.

Tips and Variations:

  • Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
  • Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
  • A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

Chicken Cacciatore

Source:  http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

chicken cacciatore

21 day fix containers: 1 red; 2 green

Total Time: 31 min.

Prep Time: 10 min.

Cooking Time: 21 min.

Yield: 4 servings

Ingredients:

1 Tbsp. olive oil

1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces

1 medium onion, thinly sliced

1 medium celery stalk, sliced

1 clove garlic, finely chopped

1 medium red bell pepper, cut into 1-inch pieces

8 oz. sliced mushrooms

1 (14.5 oz.) can whole tomatoes

1½ tsp. dried basil, crushed

Ground black pepper (to taste; optional)

2 medium zucchini, sliced

1 medium eggplant, peeled, cut into 1-inch cubes

6 fresh parsley sprigs, finely chopped (for garnish, optional)

Preparation:

  1. Heat oil in large nonstick skillet over medium high heat.
  2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
  3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
  4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
  5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
  6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

Another Tip:  Don’t do Carbs?  Serve it with a salad!

And yet even another tip (because I’m feeling generous): You can make this in the crockpot!  And since I don’t cook raw chicken (gross!) that’s what I do.

New England Clam Chowder

Source:  http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

clam chowder

21 day fix containers: ½ yellow; ½ green; ½ red; 1 teaspoon

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 8 servings, approx. 1 cup each

Ingredients:

5 tsp. olive oil, divided use

2 slices turkey bacon, chopped

1 medium onion, chopped

2 medium stalks celery, chopped

2 medium carrots, chopped

2 medium russet potatoes, peeled, cut into cubes

1½ tsp. finely chopped fresh thyme (or dried thyme leaves)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1½ cups low-sodium organic vegetable broth

1½ cups clam juice

¼ cup whole wheat flour

1½ cups unsweetened almond milk

2 cups chopped clams

Preparation:

  1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
  2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
  3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
  4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
  5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
  6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
  7. Add 1 cup of hot liquid from medium saucepan; whisk until well  blended. Add this thickened mixture back to medium saucepan. If Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
  8. Add almond milk and clams; cook, stirring frequently, for 3 to 5  minutes, or until thickened.

Tip:  If you are gluten free, try adding gluten free flour or coconut flour instead

Another Tip:  Serve this with some Paleo rolls and/or a side of your favorite flavor of chicken sausage

 

Winter Superfoods Bowls

winter superfoods bowl

21 day fix containers: 1 ½ green; 2 ½ yellow, 1 blue; 1 orange; 1 teaspoon

Source: http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

Total Time: 55 min.

Prep Time: 20 min.

Cooking Time: 35 min.

Yield: 4 servings

Ingredients:

2 medium beets, peeled, cut into 1-inch cubes (buy these already roasted in the produce section to save time!)

2 medium sweet potatoes, cut into 1-inch cubes (buy frozen sweet potatoes already diced to save time!)

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds

 

Preparation:

  1. Preheat oven to 425º F.
  2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper, if desired
  3. Bake for 10 to 15 minutes; stir.
  4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
  5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
  6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.

Variations:

  • Spinach, Swiss chard, or collard greens can be substituted for kale
  • Broccoli can be substituted for Brussels sprouts.
  • Legumes can be substituted for beets and sweet potatoes.

Tip:  you can roast the beets and sweet potatoes the night before to save time the next day!

Another tip:  This can easily be served with chicken breast

 

And there you go!  Now all you have to do is get to the grocery store and get all of these delicious ingredients to make these delicious meals!  You know what else you need to do?  SHARE this post with others!

DON’T FORGET:  Comment also!  I love to hear from y’all out there in Cyberspace!

You can find me on Facebook, Instagram and Twitter

Example is Power

Famous child psychiatrist Fritz Redl used to say to groups of parents: “Get out your paper and pencils. I am going to tell you the three most important things you will ever need to know about raising children.” Then he would say, “Example, example, example.”

If you’re a parent, I’ve bet you said “These kids should come with an instruction manual!”

I’ve definitely said that a time or two (or three, or four…).

hands for example article

But here’s the thing: If you SHOW them how to behave, if you SHOW them what’s important through YOUR actions, if you SHOW them how to treat others, if you SHOW them how to respect themselves by respecting YOURSELF, they will emulate you.

I can talk to my daughter all day, until I’m blue in the face, about how I expect her to act and treat others BUT I’ll bet you every single penny in my bank account (sorry Patrick) that what is MORE powerful than giving her lectures is SHOWING her how to be.

They are ALWAYS watching, ALWAYS listening, ALWAYS judging…look at the baby, look at the baby…(sorry, that’s from Old School…I digress).

But seriously, they will copy you. They want to be just like you!

back of my kids

It amazes me sometimes, the things my 4 ½ year old daughter picks up from me when I’m not even paying attention. The other day I came downstairs and found her lifting her little pink, 1 lb weights up in the air and she said to me, “Mommy, I’m doing my workout right now and then I can play.”

Another example – She said, “Mommy, I want apples and honey for a snack because I want to eat healthy like you and grow. I know it’s important to take care of my body.”  (She seriously talks like that.  She’s 4.  It’s ridiculous).

And one more example – “A boy in my class was sad today because he missed his mommy. I went over to him, patted him on the back and told him that it’s okay because grownups come back.”

Being a parent is the most DIFFICULT and most REWARDING job I have ever had. One of my friends, who recently became a mom, said it best when she told me, “No one tells you how f—–g hard this is!”

And she’s right! They don’t.  Because they can’t.

Because there are no words to describe how energy-draining, soul-sucking and exhausting it is! BUT there are also no words to describe how beautiful, wonderful, fulfilling and amazing it is to watch this little person that you created learn and grow.

Even though they most likely won’t remember them, the first 3-4 years of their life are the MOST important! Kind of crazy, huh – that the years they won’t even recall when they are adults are the most important?

But their first few years of life are the foundation of everything…of how they relate to others, of how they can expect to be treated, of how they learn to be in society, of how they form relationships.

How do they learn all that stuff? From you!

Just like me, I’m sure you want the absolute BEST for your children! You want them to be the BEST version of themselves they can be.

So, how do you achieve that? You lead by EXAMPLE!  You LOVE yourself!  You show love for OTHERS!  You treat yourself – your mind and body- with respect.  You show them that you are WORTH it.

Do I make mistakes when it comes to my kids (or any other aspect of my life)? Of course I do!  I’m not perfect!  I’m not a robot!  I’m human!  I get frustrated.  I feel overwhelmed.  I don’t always know the right answer.

me for example blog post

But, I can say, with the utmost confidence, that today, I am the BEST version of myself. Tomorrow, I will be even better because I work at it.  EVERY.  SINGLE.  DAY.

And in turn, not only am I giving a gift to myself, but almost more importantly, I am giving a gift to my children. The gift of example.  The gift of showing them that they can be ANYTHING they want to be and they can do ANYTHING they want to do.

 

Here are some excellent resources for your reading pleasure:

http://www.professorshouse.com/family/children/articles/parents-must-lead-by-example/

http://www.huffingtonpost.com/joseph-w-gauld-/parent-by-example_b_5022521.html

http://www.justmommies.com/family-life/family-dynamics/parenting-101-leading-example

 

Sharing is Caring! Don’t forget to share this article on all your personal social media pages!!

 

 

Photo Source:https://www.flickr.com/photos/comedynose/8130545680/in/photolist-dotaY5-tQ32Bb-6SMGjb-akdqU3-of27YN-ocAxJZ-5gbGVQ-4TaG6n-4WWVdZ-C5iw3y-ouVyo9-x8WMwW-xGakiE-68gryp-DLGBJX-ejHJar-sjEsHT-zLvEm1-w7TRrg-osPXNU-zKGxP9-rmERCe-ovTqeJ-oetb87-oepqh6-D4wFpn-oetoXA-rT3bh9-dW4iES-vWJQHT-LYs6y-ovBYMP-uRkbaG-ou27Sg-owvewF-dKGQYu-hQwxsE-kRQV8X-oeM17i-owmhni-ouHFcH-y2gxS3-bA2gYK-oeWq8C-oepNss-xiiTkS-yxyVpG-oyfbqM-ptzks9-ougsxb

Modified

License: Public Doman Mark 1.0

 

 

Weekly Recipe Round (7) Up

Weekly Recipe Round (7) Up

Did you know that you can check out magazines at the library? Well…I didn’t! And I was super excited to find out that I could check out some Cooking Light Magazines that had delicious recipes in them! AND I am going to share them with you!

me and cooking light mag

You may be wondering why I didn’t know you could check out magazines at the library since it seems like something everyone would know, especially since me and my kids spend an inordinate amount of time there.

However, the key word in that sentence is “kids”…so when we go to the local library, I spend the majority of the time in the children’s corner, reading to my daughter with one eye while keeping the other eye on my son, who is usually pulling books off the shelf and trying to escape out the door. Needless to say, I don’t get to spend much time browsing in my specific sections of interest.

If you’ve been reading my blog for a while (and shame on you if you haven’t) than I know you know how amped up I get to share recipes with y’all! I am particularly excited about these recipes (not only because they came from a new-to-me section of the library, but because they are designed to make your life (and therefore, my life) simpler! They are either 20 minute recipes or 5 ingredient recipes AND they are tasty AND healthy!!

Chicken Verde Tacos, Serves 4

salsa verde tacos

Ingredients

2 cups shredded rotisserie chicken breast

½ cup prepared organic salsa verde

8 (6 inch) corn tortillas

2 cups thinly sliced purple cabbage

1/3 cup plain greek yogurt

Directions:

  1. Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until throughoutly heated.
  2. Heat tortillas 20 seconds on each side over an open flame
  3. Combine cabbage and yogurt in a bowl, toss to coat
  4. Divide chicken mixture evenly among tortillas. Top with cabbage mixture
  5. Eat and Enjoy!

Tip: If you don’t want to use tortillas because you are trying to cut back on carbs, use Romaine lettuce leaves instead as the “tortilla”. OR you could put the chicken on to of a bed of lettuce and make a salad

Another tip: Serve with cauliflower “rice” (for low carb/no carb diet), brown rice, black beans and/or avocado slices

Shrimp and Broccoli Rotini, serves 4

shrimp and broccoli

Ingredients:

6 cups water

8 oz uncooked rotini

3 cups packaged fresh broccoli florets (or frozen)

2 TBSP olive oil

1 lb peeled and deveined large shrimp

2 tsp grated lemon rind

2 ½ TBSP unsalted butter

2 TBSP fresh lemon juice

Sea salt and black pepper, to taste

Directions:

  1. Boil 6 cups of water
  2. Add pasta and cook according to directions, omitting salt and fat
  3. Add broccoli during last 3 minutes of cooking; drain
  4. Heat oil in a large skillet
  5. Add shrimp to pan; sauté 2 minutes.
  6. Stir in lemon rind; sauté 1 minute
  7. Add pasta mixture, butter, lemon juice, salt and pepper
  8. Sauté 1 minute, stirring occasionally; toss to coat
  9. Add salt and pepper
  10. Eat and enjoy!

Tip: For a low-carb option, use spaghetti squash or spiralized zucchini noodles instead

Another tip: Serve with a side salad and homemade tomato soup

Tarragon Chicken Salad Wraps; Serves 4

chicken tarragon salad

Ingredients:

2 cups shredded rotisserie chicken breast

¾ cup Greek yogurt

1/3 finely chopped celery

3 TBSP chopped fresh tarragon

2 TBSP fresh lemon juice

½ tsp black pepper

4 large green leaf lettuce leaves

Tomatoes, sliced

Directions:

  1. Combine all the ingredients in a bowl except the tomatoes and lettuce
  2. Divide the chicken mixture onto lettuce leaves
  3. Top with tomatoes and wrap the lettuce
  4. Eat and Enjoy!

Tip: This could also be served on whole wheat bread

Another tip: Serve this with a fruit salad and/or homemade soup

Flank Steak with Herb Dressing and Charred Broccolini, Serves 4

flank steak

Ingredients:

¼ cup olive oil, divided

¼ cup finely chopped fresh poultry herbs, divided

2 tsp fresh minced garlic

1 lb flank steak

¾ tsp sea salt

½ tsp black pepper

1 lb broccolini or broccoli

½ cup water

2 tsp fresh lemon juice

Directions:

  1. Combine 3 TBSP olive oil, 3 TBSP herbs and garlic in a skillet over medium heat. Cook and stir for 1 ½ minutes
  2. Remove mixture and put in a bowl
  3. Cut steak into 4 equal pieces, sprinkle with 3/8 tsp salt and pepper
  4. Add steak to pan and cook 3 minutes on each side or until desired degree of doneness.
  5. Remove steak and place in a shallow dish to collect juices; sprinkle with remaining 1 TBSP of herbs
  6. Add remaining 1 TBSP oil to pan and return to high eat. Add Broccolini; cook 2 minutes
  7. Add ½ cup water to pan, cover and cook 3 minutes or until tender. Sprinkle with 3/8 tsp salt, drizzle with juice
  8. Divide steak among 4 plates. Combine steak juices and herb mixture in a bowl, stirring with a whisk.
  9. Serve steak with dressing and broccolini
  10. Eat and enjoy!

Tip: Served with a baked sweet potato and/or side salad

Another tip: This would be a GREAT Valentine’s Day Recipe if you plan to stay at home (which I do)