11 Mar Weekly Recipe Round (11) Up
Here are your weekly dinner recipes – get EXCITED!
I was driving in the car the other day and thinking about what kind of recipes I wanted to post this week and what kind of theme I wanted to do. Then my mind wandered, as it often does, to my kids and to my daughter in particular because she will be going to kindergarten next year (which I can’t even think about or talk about because I will cry). I started thinking about her routine and how everything will be very different than the preschool she is used to and then (yes, I’m getting to the point…soon) I thought about how she would have the opportunity to buy her lunch at the school cafeteria and how I didn’t want her doing that because who knows what they put in that food or how they make it or what preservatives and crap they add to it.
And whenever I think of the school cafeteria and school lunches I think of the movie, Billy Madison, and the scene in the cafeteria where they are eating sloppy joes. And the lunch lady plops some sloppy joe gunk on their trays and says, “Do you want some more sloppy joes? I made them extra sloppy for ya. I know how you like them sloppy.”
I rarely bought my lunch because I didn’t like the greasy, tasteless crap they fed us in the cafeteria. Clearly, even at a young age, I had a refined palate. Although, more likely, the real reason I probably didn’t like that crap is because we typically didn’t eat crap at home.
Okay, so…now the point of all this? Maybe you can see where this is going but in case you can’t, the theme this week is School Lunch – Healthified (of course).
Whole 30 Sloppy Joes
4 sweet potatoes
1 lb lean ground beef or ground turkey
½ white onion, diced
1 green bell pepper, diced
¼ cup celery, diced
2 cloves garlic, minced
1 TBSP chili powder
1 tsp cumin
2 TBSP coconut sugar
1 can diced tomatoes
1 6oz can tomato paste
- 1 TBSP fat of choice – heat it in a skillet
- Add the celery, onion and bell pepper and cook about 5 minutes, until soft.
- Add the meat and brown.
- Add the spices and sugar.
- Pour in the diced tomatoes and paste
- Simmer on low for 15 minutes.
- Options for serving – bake the sweet potatoes and serve the sloppy joe mixture on top of them or cut them into cubes and roast them and serve them on the side.
- Eat and enjoy!
Tip: Serve it with roasted asparagus and/or side salad
Another tip: There are no buns (if you didn’t notice) because this is a whole 30 recipe so stick to it!
Spaghetti Squash and Meatball Bake
1 Spaghetti Squash
1 lb ground beef or turkey
½ onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1 can tomato sauce
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese
- cup fresh basil, torn or sliced
- Poke a fork in the squash and cook for 12-15 minutes in the microwave, depending on the size. When you can easily pierce it with a fork it’s ready. Set it aside.
- Mix the meat, garlic, onion, Italian seasoning and about ¼ cup of tomato sauce.
- Once mixed, come form into meatballs.
- Bake them in the oven at 375 for 20-25 minutes or until cooked through.
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise. Scoop out seeds.
- Using a fork, scrape squash “spaghetti” up from the rind and fluff into strands.
- Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce.
- Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!
- Eat and Enjoy!
Tip: Serve this with a spinach salad
Burgers with Roasted Garlic and Rosemary
Source: My March Online Fitness and Accountability Group
1 whole garlic bulb
1 lb. raw 95% lean ground sirloin
1 medium zucchini, coarsely grated
6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded
¼ tsp. sea salt
½ tsp. cracked black pepper
4 whole-grain hamburger buns (optional, you could use lettuce leaves instead!)
4 slices medium tomato
4 lettuce leaves
4 red onion slices
- Preheat oven to 400° F.
- Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
- Preheat grill or broiler to high.
- When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.
- Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
- Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
- Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.
Tip: Serve this with homemade sweet potato fries and/or fruit salad
21 Day Fix Chicken Nuggets
Ingredients for the Breading
1 cup almond meal
2 Tablespoons of garlic powder
1/2 teaspoon Himalayan sea salt
1/2 teaspoon onion powder
1 teaspoon all purpose seasoning
Ingredients for the chicken
1 lb chicken cutlets- cut into cubes
- In a large mixing bowl combine all of your dry ingredients.
- In a separate small ball whisk one large egg for the egg wash.
- Dip the cubes into the egg wash then into the breaking mix. Make sure to coat thoroughly.
- Preheat the oven to 350 degrees, spray a large cookie sheet with a light dusting of coconut oil then place your traded nuggets on the pan. Bake for 25 min turning them every 5-7 min. Check to make sure there is no pink in the center of the chicken before eating.
- Eat and enjoy!
Tip: Serve this with some homemade potato salad or cauliflower mashed “potatoes” and roasted broccoli, carrots and zuchinni
If you like these recipes – SHARE THEM! If you like these recipes – leave a comment!! I love to hear from you!