10 Jan Weekly Recipe Round (2) Up
Hey y’all! I’m glad to hear so many of you liked the weekly recipes so here is Round 2! And, I just have to say – I am particularly excited about this meal plan that I’m sharing with you today because not only are these recipes TASTY and HEALTHY, but they are different than what I would usually cook during the week.
Because there are more vegetarian-friendly recipes since my husband is gone and I could care less about eating meat. One of his favorite statements in regards to food is: I didn’t claw my way to the chop of the food chain to eat vegetables.
I, on the other hand, think vegetables and tofu are delicious! Plus, it’s typically less expensive to eliminate meat from recipes and who doesn’t like to save money? But if you don’t feel the same way and are more of a carnivore type like my husband, and if you must have your meat because you enjoy being at the top of the food chain, you can always add some kind of meat to these recipes.
Which ones am I especially excited about you may ask? The Quinoa Taco Bake – because it’s just insanely good! Do I need a better reason than that? And the Frittata because my kids and I like having breakfast for dinner! It’s really exciting for us! I guess because it’s kind of like breaking the rules…and I’m not really a rule’s girl anyway. Which begs the question…what am I teaching my kids? But that’s a discussion for another blog post at another time.
And come to think of it, I’m also really looking forward to the Artichoke Lemon Pesto Pasta because it tastes like a dish you’d get at a fancy Italian restaurant BUT you actually know what’s going in it. And the Paleo Shepherd’s Pie, well you just can’t beat that on a cold, winter day. It’s hardy and healthy! We had it tonight and guess what I packed for my lunch tomorrow for work? You guessed it – Paleo Shepherd’s Pie!
You can find all the recipes below! Enjoy!
Did you like any of these? Or all of these? Did you make them and consume all of this delicious healthiness? I want to hear about it! Make comments, share these recipes and this post on any of your social media pages and tag me!
Artichoke Lemon Pesto Pasta
(Adapted from: http://paleomg.com/artichoke-lemon-pesto-chicken-pasta/)
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
- 1 large spaghetti squash, cut in half lengthwise (get a BIG one)
- 12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
- ⅓ cup walnuts
- 4-5 tablespoons olive oil
- 4-5 tablespoons vegetable broth
- 2 garlic cloves, minced
- ½ cup fresh parsley
- ½ cup fresh basil
- juice of 1 lemon
- salt and pepper, to taste
- 3-5 cups of spinach (optional)
1.Preheat oven to 400
- Poke holes in the squash and put it in the microwave (usually at least 12 minutes) until it’s soft and you can easily stick a fork through it.
- Let it cool! It will be HOT! Cut it in half, discard the seeds, and scoop out the spaghetti strings and put them into a large bowl.
- While the squash is cooking in the microwave, make the pesto!
- Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
- Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
- Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
- Add the pesto to the spaghetti squash and mix it all up. Add it back to the pan, heat it up for a few minutes (maybe 5 or so).
- Eat and enjoy!
Tip: You can easily add chicken breast to the dish for all you carnivores!
Paleo Shepherd’s Pie
(Adapted from: http://www.tastesoflizzyt.com/2014/09/17/paleo-shepherds-pie/)
Prep Time: 20 minutes
Cook Time: 30 minutes
◾1 bag frozen cauliflower
◾2 large white sweet potatoes
◾2 Tbsp butter
◾1/4 cup almond milk You could also use other dairy substitues
◾1 can petite cut diced tomatoes I use organic
◾1 can chicken broth You can also use beef or veggie broth
◾1 tsp basil
◾2 tsp minced garlic
◾1 tsp italian seasoning
◾2 tsp tapioca starch This is to thicken the sauce. Don’t worry if you don’t have any. I didn’t and it still turned out fine!
◾1 lb ground beef You can also use ground turkey or chicken
◾1/2 small white onion, chopped
◾1 cup chopped carrots
◾1 cup frozen peas
◾1 cup frozen green beans
Topping (Mashed “potatoes”):
- Follow the instructions for cooking the cauliflower
2.Poke holes in the sweet potatoes and cook in the microwave until soft. Scoop out the insides
3.Mix the cooked cauliflower and sweet potatoes in a food processor
4.Add almond milk, butter, and salt and pepper to taste
Sauce and Filling:
- Sauté the garlic and onion in a pan (use olive oil or coconut oil) until they soften
2.Add the meat and cook thoroughly
- Add the veggies and cook until the carrots soften
4.Add the basil, Italian seasoning, tomatoes, broth and tapioca starch. Bring to a boil, reduce heat and simmer for 5 minutes
5.Place the sauce and filling at the bottom of a 9X13 baking pan. Spread the mashed “potatoes” on top. Bake in the oven at 350 degrees for 30 minutes
6.Serve and Enjoy!
Tip: Serve with a side salad
Quinoa Taco Bake – 21 Day Fix Vegetarian Recipe
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 1 cup uncooked quinoa
- ½ package Boca Recipe Crumbles
- 2 cups tomato sauce (homemade if possible)
- 1 chopped pepper (red, yellow or orange)
- ½ chopped red onion (white onion would work too)
- 3/4 cup shredded cheddar cheese
- juice of 1 lime
- 5 minced garlic cloves
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp onion powder
- ¼ cup fresh chopped cilantro
1.Preheat oven to 350 degrees.
2.Spray 9×13 pan with cooking spray (I use avocado oil or coconut oil – both come in spray form)
3.Cook quinoa according to package instructions.
4.Saute onion & garlic over medium heat until onions are translucent (3 minutes).
5.Add the Boca Crumbles. Cook together for 5 minutes. (You could add black beans instead)
6.Add chopped peppers.
7.Add the lime juice, chili powder, cumin, onion powder and cilantro. Stir.
8.Remove pan from heat and add quinoa to veggie mixture. Stir.
9.Pour tomato sauce into pan and stir.
- Add ¼ cup cheese and stir.
11.Pour mixture into prepared 9×13 pan, even with spatula.
12.Sprinkle with all remaining cheese.
13.Cover with aluminum foil.
14.Bake for 20 minutes.
15.Remove foil and bake for 10 more minutes (until cheese is melted and edges are brown)
- Eat and Enjoy!
Tip: You could serve this in lettuce wraps and have a “taco” or serve it with a side of black beans and ¼ of an avocado!
Spinach, Mushroom and Tomato Frittata
Prep Time: 20 min
Cook Time: 20-25 minutes until set
1 ¼ cup of egg whites (I use the 100% egg whites that come in a carton)
6 large eggs
¾ cup almond milk (or other milk of your choice)
¼ cup parmesan cheese, shredded
Sea salt and black pepper to taste
½ tsp ground nutmeg
1 TBSP olive oil
½ medium onion, chopped
2 cups of spinach
2 beef steak tomatoes, sliced
- Heat the olive oil in a skillet.
- Sauté onions until soft. Add the spinach and cook until wilted and soft.
- Mix the eggs, spinach and onions, milk, seasoning and parmesan cheese.
- Pour into a 8X8 baking pan. Top with sliced tomatoes.
- Optional: You can add some mozzarella cheese on top
- Also optional: for all you meat lovers à you can easily add cooked, chopped bacon or cooked, crumbled sausage to this.
- Bake in the oven at 350 for 20-25 minutes until set
- Eat and Enjoy!
Tip: Serve with a side of home-made sweet potato fries and fruit or some crispy home-made kale chips!