Weekly Recipe Round (Up) 24

Hey y’all!  I know I usually post recipes on Sunday or Monday so I’m a little late to the game this week…but I have to get back into the groove of managing my website since It was down for a couple of months.

BUT never fear!  I am back and ready to share some absolutely delicious recipes with you!!!

The theme this week?  Vegetarian recipes!!!

If it were not for my husband, I would be a vegetarian.  I could really do without meat.

I’ve actually tried it before but I ended up having to make two meals basically since I didn’t want to eat just sides and now with two kids and one on the way…that just isn’t going to happen.

So, even if I don’t get to eat meals like this often, I can live vicariously through you, right?!?

And since I just started Round 1 of Country Heat, in honor of that, I’m going to share all 21 Day Fix Approved Vegetarian Recipes with you!!!  YUMMY!

Italian Bean Burgers

Beachbody-Blog-Italian-Bean-Burgers_wdp

 

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 8 servings

Ingredients:
1 (15-oz.) can black beans, drained, rinsed, mashed
2 cups cooked brown rice
¼ cup finely chopped onion
3 Tbsp. all-natural tomato paste
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
¼ cup grated Parmesan cheese (optional)
8 whole-grain hamburger buns
8 slices medium tomato
8 romaine lettuce leaves

Preparation:
1. Preheat grill or broiler to high.
2. Place beans, rice, onion, tomato paste, basil, oregano, and cheese in food processor; pulse until well blended. Form into eight patties.
3. Grill or broil patties for 4 to 5 minutes on each side, or until cooked through.
4. Place each patty on a bottom bun. Top with tomato, lettuce, and top bun.

21 Day Fix Counts

1 red, 2 yellow

Source: http://www.beachbody.com/beachbodyblog/nutrition/italian-bean-burgers

Vegetarian Paella

paella

Total Time: 1 hr. 22 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 7 min.
Yield: 3 servings

Ingredients:
1 cup dry brown rice
2 cups low-sodium vegetable broth
1 pinch saffron
1 Tbsp. olive oil
4 medium shallots, chopped
2 cloves garlic, finely chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 cup small whole mushrooms
½ cup cubed eggplant
10 medium black olives
10 medium green olives
¼ tsp. sea salt
Ground black pepper (to taste; optional)
½ tsp. ground cumin
1 lb. medium tomatoes, chopped
½ fresh or frozen green peas

Preparation:
1. Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.
2. While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes or until bell peppers are tender.
3. Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.
4. Preheat oven to 400° F.
5. Add rice, tomatoes, and peas to bell pepper mixture; mix well.
6. Bake for 10 minutes or until heated through.

21 Day Fix Counts:

3 green, 3 yellow

Source: http://www.beachbody.com/beachbodyblog/nutrition/vegetarian-paella

Barbecued Cauliflower Salad

Barbecued-Cauliflower-Salad_wdp

Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
  • ½ medium cauliflower, cut into florets (or 3 cups florets)
  • ½ tsp. olive oil
  • ¼ cup barbecue sauce, reduced-sugar
  • 3 cups coarsely chopped romaine lettuce
  • ½ cup canned black beans, drained, rinsed
  • ½ cup corn kernels
  • ¼ medium red onion, chopped
  • 1 medium carrot, shredded
  • ¼ cup Healthier Ranch Dressing
  • ½ medium avocado, sliced
Instructions
  1. Preheat oven to 350º F.
  2. Place cauliflower on a large baking sheet.
  3. Drizzle with oil. Toss to blend. Bake for 5 to 7 minutes.
  4. Brush cauliflower evenly with barbeque sauce. Bake for an additional 3 to 4 minutes, or until tender-crisp. Set aside to cool.
  5. Combine lettuce, beans, corn, onion, carrot, and Healthier Ranch Dressing in a medium serving bowl; toss gently to blend.
  6. Top with cool cauliflower and avocado. Serve immediately.
Tips:
  1. Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.
  2. Use Smoky Barbecue Sauce as a homemade alternative to store-bought barbecue sauce.

21 Day Fix Counts

2 Green

1 1/2 yellow

1 Blue

1/2 Orange

Source: http://www.beachbody.com/beachbodyblog/nutrition/barbecued-cauliflower-salad-recipe

Black Bean Chili

bean chili

Total Time: 29 min.
Prep Time: 10 min.
Cooking Time: 19 min.
Yield: 6 servings

 

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, chopped
3 cups low-sodium organic vegetable broth
4 oz. all-natural tomato paste
1 (4-oz.) can diced green chiles (with liquid)
½ tsp. ground cumin
½ tsp. chile powder
1 (16-oz.) can black beans, drained, rinsed
1 (16-oz.) can cannellini (white) beans, drained, rinsed

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and garlic; cook, stirring frequently, for 3 to 4 minutes, or until tender.
3. Add broth, tomato paste, chiles, cumin, chili powder, black beans, and cannellini beans. Bring to a boil. Reduce heat to low; cook at a gentle boil, stirring occasionally, for 15 minutes.
4. Ladle evenly into six serving bowls.

21 Day Fix Counts

2 Green

1 Yellow

Source: http://www.beachbody.com/beachbodyblog/nutrition/black-bean-chili

Do y’all like these recipes?  Do you like this blog??  Don’t forget to share this post and others on your personal social media pages and with all your friends!!!

 

Let Them Talk

At some point in your life (if it hasn’t happened already which I find very doubtful) people are going to talk about you…they are going to talk behind your back…they are going to judge you…criticize you…belittle you…you name it.

gossip

People can be cruel.  People can be haters.  They are afraid of what they don’t know, of what they don’t understand.  They are afraid that you will be better than them, smarter than them, faster than them, stronger than them, prettier than them, more successful than them…and so…they  you down in order to lift themselves up.

You can’t control that.  That’s their stuff…their issues…NOT yours.

But here’s what you can control…YOU!  You CAN control how you feel about yourself, how you see yourself and whether you let others’ opinions (and that’s just what they are – opinions- not facts) affect you or not.

I may have mentioned this before but I was picked on A LOT growing up.  All through elementary, middle and high school I was ridiculed, scrutinized and bullied.  People made fun of me behind my back and to my face.  It didn’t stop until I went to college.

It took me YEARS and YEARS to finally understand…to really grasp the fact that it does NOT matter what others think.

That’s their problem, not mine.

you

If they don’t like what I’m doing…If they don’t like who I am or what I stand for…that’s their problem, not mine.

That’s not an easy lesson to learn.  In fact, it’s damn hard!

Sometimes I still find myself falling into this trap of – What will others think of me?  What will they say?

So I have to stop and remind myself that it does NOT matter.  In fact, I say – Bring it On- because it only fuels me to prove them wrong.

So let it be your fuel…let it be something you brush off…let it be something you learn from but do NOT ever let it be how you define yourself.

I’m Back!!!!

Hey y’all!!!!

FINALLY, I have gotten all the technical difficulties straightened out!!  Don’t ask me what that was all about because I really have no idea (my husband always says I don’t deserve technology) BUT the point is we are Rockin’ and Rollin’!!

 

IMG_1380I don’t know when school starts for y’all, but here in Kansas (yup, that’s right, we moved to Kansas while I was MIA) it has already started!  And I know with all of the craziness that comes along with this time of year, you and your family could use some EASY and HEALTHY recipes!

So….here you go….here are FOUR healthy dinner recipes (There’s only 4 because one night is leftover night)

Pork Chops with Butternut Squash and Kale

Ingredients

pork

  1. Check 1 small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces – I recommend getting it already diced at the store- either in the produce or frozen section
  2. Check 1/4cup fresh sage leaves
  3. Check 2tablespoons plus 1 teaspoon olive oil
  4. Check kosher salt and black pepper
  5. Check 4 bone-in pork chops (each 1 inch thick; about 2 pounds total)
  6. Check 2 garlic cloves, thinly sliced
  7. Check 1 large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Directions

  1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
  2. When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
  3. Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
  4. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

Note:  If you don’t like pork, roast some chicken instead using this same recipe!
Source: http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/easy-healthy-dinner-recipes/pork-chops-squash

Sausage and Smashed Potatoes with Cornichons

Ingredients

sasuage

  1. Check 1 1/2pounds small red potatoes (about 18), halved
  2. Check kosher salt and black pepper
  3. Check 3tablespoons olive oil
  4. Check 8 Italian sausage links (about 1 1/2 pounds total)
  5. Check 1/2cup cornichons, chopped, plus 3 tablespoons of the brine
  6. Check 2teaspoons Dijon mustard
  7. Check 1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
  8. Check 1/4cup chopped fresh flat-leaf parsley

Directions

  1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
  2. Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  4. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
  5. In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  6. Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.

Note:  Serve this with a side of your favorite veggies and/or salad

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/sausages-smashed-potatoes-cornichons

 

Greek Yogurt Chicken Salad

(This is something you can make ahead and have ready to go on a busy week night!)

Greek-Yogurt-Chicken-Salad-Sandwich-1

Ingredients:

  • 2 cups rotisserie chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced apple
  • 1/2 cup grapes, halved
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 8 slices bread
  • 4 leaves Boston bibb lettuce

Directions:

  1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
  2. Serve sandwiches on bread with chicken mixture and lettuce.

Source:http://damndelicious.net/2012/11/07/lightened-up-greek-yogurt-chicken-salad-sandwich/

Note:  Serve this with a fruit salad on the side

Another note:  For a low carb option, wrap the chicken salad in lettuce and lose the bread

Easy Burrito Bowls

burrito bowl

Ingredients:

  • 1 cup uncooked rice (brown rice or quinoa is a healthy option)
  • 1 cup salsa, homemade or store-bought
  • 3 cups chopped Romaine lettuce
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 (15-ounce) black beans, drained and rinsed
  • 2 Roma tomatoes, diced
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

For the Chipotle Cream Sauce:

  • 1 cup sour cream (or Greek yogurt)
  • 1 TBSP chipotle paste
  • 1 clove garlic, pressed
  • 1 lime, juiced
  • 1/4 tsp salt, or more, to taste

Directions:

  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
  3. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
  4. Serve immediately, drizzled with chipotle cream sauce.

Note:  You can easily add grilled chicken, steak or shrimp to this dish

Source: http://damndelicious.net/2014/09/10/easy-burrito-bowls/

I hope you are as excited as I am that my blog is up and running again!  Please feel free to share these recipes with others!

Enjoy!