This Fit Life | Weekly Recipe Round (10) Up
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Weekly Recipe Round (10) Up

weekly menu 10

Here are your weekly recipes! I know you’re excited…I’m excited!

The theme this week? HEALTHY and TASTY recipes from around the world!

Have you ever been to around the world potluck? They are SO much fun! I hosted one for a FRG (Family Readiness Group for all you non-military related readers out there) event a couple of years ago and it was quite a success! But phew (I’m wiping my brow just thinking about it) those events are A LOT of work! My husband was in command and he had around 100 soldiers that he was in charge of. And at least half of those soldiers had families – wives and kids – and I was in charge of planning events and disseminating information to these families. We spent two years (and I say “we” because it truly is a team effort) in command. Two years of people calling at odd hours of the night, two years of planning events, leading meetings and incredibly late nights for my husband. It was stressful, to say the least, but we got through it and I got to plan events and get-togethers…like this around the world potluck…so…back to that…

People brought all kinds of things – from homemade tamales (which take F.O.R.E.V.E.R to make, but are delicious) and enchiladas to Lumpias and spaghetti…there was a TON of variety which keeps it exciting (hence why I said I’m excited about this week’s recipes…but really, who am I kidding…I’m always excited about the weekly recipes).

But guess what? You don’t have to go to a FRG event or even leave your house to eat food from around the world…because I am going to bring them right to your computer screen (or phone or ipad or whatever device you are currently using) right now…

Taco Spaghetti

taco sphagetti squash

Source: Me (as in I made it up)


1 TBSP fat of choice

1 lb lean ground beef or turkey

½ onion, diced

1 green bell pepper, diced

1 medium spaghetti squash, cooked (I poke holes in mine and cook it in the microwave)

1 can rotel

For the Taco Seasoning

1 TBSP chili powder

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

2 tsp cumin powder


  1. Heat fat of choice in skillet
  2. Add diced onions and diced bell pepper. Sauté until soft
  3. Add meat and cook through. Add the seasoning and can of Rotel. Add water as needed (if there is not enough liquid from Rotel).
  4. Bring to a boil, reduce heat and simmer for 5 minutes.
  5. Scoop out the spaghetti squash and mix it in the skillet.
  6. Heat through.
  7. Eat and Enjoy!

Tip: You can serve this with toppings like green onions, jalapeños, diced tomatoes, shredded cheese.

Another tip: Serve it with a side salad of tomatoes, black beans and avocado


Pad Thai Chicken with Zoodles

pad thai zoodles

Source: My March online accountability group

For people following the 21 Day Fix àContainer counts: 1 red, 1¼ green, 1 orange, 2 tsp

Serves 2


2 chicken breasts, cut into bite size pieces

4 tsp coconut oil, divided

2 eggs, beaten

3 stalks green onion, cut into 2

1 clove garlic, minced

1 tsp fresh grated ginger

½ cup matchstick cut carrots

2 large zucchini, cut into noodle spirals

Himalayan salt

Dash of crushed red pepper

1 lime

1 tbsp honey

4 tbsp coconut Aminos (this is like soy sauce)

¼ cup chopped peanuts



  1. Make a quick Pad Thai sauce by mixing 1 tbsp lime

juice, honey, coconut Aminos and crushed red pepper.

Set aside.

2. Season the chicken breasts with Himalayan

salt, and cook in 1 tsp of the coconut oil over med heat.

When finished, remove from pan and wipe pan clean

with a paper towel.

3. Using another tsp of coconut oil,

cook scrambled eggs in pan. Remove when finished and

set aside with the chicken.

4. Again – wipe the pan clean

with a paper towel. Using the remaining 2 tsp of coconut

oil, cook the green onion, garlic and ginger for a minute

until fragrant.

5. Add carrots to the pan and stir fry for

another few mins before adding chicken and egg back

to the pan.

6. Add zoodles and cook for a minute or until

they begin to soften

7. Add Pad Thai Sauce and cook for an

additional 2 mins

8. Taste and adjust seasoning if desired.

9. Divide into 2 plates and top with freshly squeezed lime

juice, chopped peanuts and cilantro. Serve with additional

lime wedges.

Tip: You could use shrimp or tofu instead of chicken if desired!

21 Day Fix Spinach Ricotta Lasagna Roll-Ups

lasagna rolls


Servings: 2 – Each serving is 1 Yellow, 1 Red, 2 Green and 1 Blue (make extras to have left overs during the week or freeze them!)


4 pieces of Whole Grain Lasagna Noodles (Yellow Container)

2 Red Containers (aka 1 ½ cups total) of 2% Ricotta Cheese (if you’re prego like me make sure you buy pasteurized ricotta!)

2 Green Containers (aka 2 Cups total) of spaghetti Sauce (make sure it has no sugar added or make your own)

2 Green Containers (2 cups total) of Spinach chopped (fresh or frozen, I used fresh)

2 Blue Containers (2/3 cups total) of Mozzarella Cheese (or you can do a mix of ¾ mozzarella and ¼ parmesan)


  1. Boil your Lasagna Noodles according to package directions. Once finished cooking, drain and then lay out on a piece of aluminum foil or wax paper.
  2. While your noodles are boiling, prepare the filling. Mix together the Ricotta Cheese, Mozzarella Cheese and Spinach in a bowl.
  3. Preheat oven to 400 degrees
  4. Spread a small amount of spaghetti sauce in bottom of pan
  5. Once noodles are finished spread the cheese mixture onto the noodles evenly and roll them up.
  6. Place them in the prepared casserole dish and pour the sauce over the rolled noodles making sure to cover all surfaces.
  7. Cover the dish in foil and bake for 30 minutes or until warmed through.
  8. Eat and Enjoy!

Tip: Serve it with a side salad!

Another tip: You can easily add chicken breast to this or ground turkey meat and/or beef to this recipe

Crockpot Paleo Irish Stew (in honor of St. Patrick’s Day of course)

irish stew



2 pounds pastured stewing beef

  • 2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
  • 1 tablespoon balsamic vinegar
  • 1 medium onion, chopped
  • 2 stalks of celery, roughly chopped
  • 2 large carrots, peeled and chopped
  • 3-5 small potatoes, cubed (optional)
  • 1 to 3 cloves of garlic, minced (adjust according to your taste)
  • 1 tablespoon of paprika
  • 3 bay leaves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon each dried rosemary, basil, and oregano
  • 1/8 cup arrowroot powder (if you want to thicken your stew)


Stew Cooking Directions

1.Place meat into crockpot.

2.Add liquids then all other ingredients except for arrowroot powder on top.

3.Cover and cook on low for eight hours.

  1. Easy peasy, right?

Directions to Thicken

  • Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan.
  • Bring to a boil.
  • Stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it. Make sure there are no lumps.
  • Slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously.
  • Do not reheat as this will break the bonds of the thickener.
  • If it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy.
  • Pour thickened gravy back into slow cooker and stir gently.

Tip: Serve this on its own or with a green salad.

Another tip: Serve it with some Paleo Irish Soda Bread à recipe found here

Do you like these recipes?!? Have you liked other ones that I’ve shared with you? You do?

Well, GREAT! Share them with others on your personal social media pages! And I love to hear from you so leave comments too!



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