This Fit Life | Weekly Recipe Round (4) Up
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Weekly Recipe Round (4) Up

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Here is another week of dinners for you…all planned out…all you have to do is go to the grocery store, buy the ingredients and cook them. Come on now, I can’t do everything for you!

I probably say this every time (there’s just something that really lights my fire when I’m able to share TASTY and HEALTHY meals) but I’m particularly excited about this week’s meals! There’s not only variety, and deliciousness, of course, but there is creativity and good nutrition!

I have something to say about each of these recipes…so before you get to the “meat” of this post, let’s talk first.

I did a babysitting swap with a friend of mine because, really, who wants to spend $15/hour on a babysitter (which is the going rate around here) on top of dinner, drinks and movie tickets? I made the mini meatloaf recipe for the four kids I was watching and I was particularly proud of myself because I thought – how cute- I have four little kids here and I am going to serve them each a little meat loaf. Perfect! This is a great recipe to use for a party, an appetizer-type dish or, like I did, for little kids!

The Mexican-inspired burgers are seriously delicious! I have made these for various people and they have all raved about them! My husband and I hosted an Iron Chef competition for a friend’s birthday party one year and these were our entry (We won. In case you were wondering). Plus, my mother-in-law asked for this recipe and she is a GREAT cook so that was a huge compliment! This recipe comes from Paleo OMG and if you haven’t checked out that website you need to do so immediately! Julie has great recipes on there!

So, moving on…I am of course excited about the butternut squash dish because… it’s vegetarian! Yay! (And yes, I will definitely have to add a chicken breast on the side for my meat-eating husband) Plus, it’s a perfect winter recipe for a cold day.

And finally, last but not least, the stuffed chicken recipe. I just want to keep it real here – especially for those of you who know me. I’m not going to pretend that I’m the one cooking this dish. Confession time: I don’t cook chicken. Raw chicken grosses me out. (It reminds me of a frog I had to dissect in middle school and after that I wouldn’t eat chicken for a month. At least I eat it now. I just don’t cook it.) Just writing about it makes me want to gag. The only way I will cook chicken is if it’s frozen and all I have to do is close my eyes and dump it in the crockpot. And of course, go figure, chicken is my husband’s favorite type of meat.

So…who cooks this dish? My husband!

Okay. Enough talking now. Let’s get down to business.

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Mini Paleo Meatloaf

Source: http://www.paleonewbie.com/not-your-ordinary-meatloaf/

Makes about 18 mini meatloaf muffins

Ingredients

1 lb lean ground beef and 1lb ground turkey

1 egg

1/2 cup almond flour

1/2 onion, chopped small

5 oz chopped spinach (I used frozen)

5 oz chopped kale (I used frozen)

½ can of diced tomatoes

1 tsp of chili powder

1 tsp of salt

1 tsp black pepper

3 garlic cloves, minced or pressed

1 tsp of oregano

1 tsp of thyme

1/2 tsp of cayenne

Instructions

  1. Add all of the ingredients into a large bowl and mix well.
  2. Prepare a muffin pan and liners
  3. Scoop out a heaping spoonful of the mixture and place into each muffin liner.
  4. Bake in the oven at 400 degrees for approximately 20 minutes. Make sure it’s cooked all the way through! (Internal temp should be around 155-160 degrees)
  5. Eat and enjoy!

Tip: Serve it with roasted vegetables (such as sliced potatoes, carrots, zucchini, yellow squash; place them on a baking pan, add olive oil, salt and pepper to taste; roast them at 400 degrees for at least 25 minutes) and a side salad!

14.Serve hot, eat and enjoy!

mx burgers

Paleo Mexican Inspired Burgers

Source: http://paleomg.com/mexican-inspired-burgers/

Ingredients

For the burgers:

  • 1.5 lb ground beef or turkey
  • 1 (6oz) can of green chiles
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chipotle red pepper (or chili powder)

 

For the toppings:

  • 1 package mushrooms
  • 1 red onion, thinly sliced
  • ½ 14oz jar of roasted peppers, sliced
  • 2-3 tablespoons coconut oil
  • ¼ teaspoon chipotle red pepper or chili powder
  • ½ teaspoon red pepper flakes
  • salt and pepper, to taste

 

For the Avocado Roasted Red Pepper sauce:

  • 2 avocados
  • ½ 14oz jar of roasted peppers, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ lemon, juiced

Instructions:

  1. For the topping à Heat up the coconut oil in a pan. Add the red onion and cook until they soften. Next add the mushrooms, roasted red peppers and spices. Cook on low heat while you make the burgers.
  2. For the burgers à Now make the burgers! Mix all ingredients for the burgers in a bowl. Form patties. Either cook them in a skillet or the grill (or you could even broil them in the oven).
  3. While the burgers are cooking and the toppings are still simmering, make your avocado sauceà Put all of the ingredients for the avocado sauce, place in a blender or food processor, mix well. It needs to be smooth and silky.
  4. Okay, now it’s time to assemble this delicious, perfect burger! Place a burger on the plate (duh), add the toppings (on top of course), and pile the sauce on top of that or use it to dip the burger in.

Tip: Eat this burger with a knife and fork. No bun. WHY? Because it’s paleo!   Serve with a side of homemade sweet potato fries.

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

butternut squash quinoa

Source: My January fitness and nutrition accountability group

Prep time: 8 mins

Cook time: 12 mins

Total time: 20 mins

Serves: 4

Ingredients:

1 small/medium butternut squash, diced (I use frozen, already cut because have you ever tried to cut one of those suckers? It’s a pain!)

1 large leaf of kale, stem removed (could use frozen as well)

½ cup cranberries

¼ cup walnuts, toasted

¼ cup crumbled goat cheese

1 cup quinoa

2 cup chicken stock

Olive oil

Salt and pepper

Directions:

  1. Prepare Quinoa according to package direction. Use

chicken stock instead of water to add flavor. Cool

completely.

  1. White quinoa is cooking, add a few drizzles of olive oil

to a sauté pan and place over medium heat. Add diced

butternut squash and sauté until tender, about 10-12

minutes. Remove from pan and let cool.

  1. In the same sauté pan add a little more olive oil and the

kale. Wilt slightly, 1-2 minutes, you want the kale to still be

slightly crunchy. Remove from pan and roughly chop. Set

aside to also cool.

  1. Again, in the same pan add walnuts, no olive oil is

necessary. Toast for a few minutes on low heat – careful

not to burn! Remove from pan and let cool.

  1. Add all of the cooled ingredients along with the

cranberries, goat cheese, a little salt and a little pepper,

and gently mix.

  1. Eat and enjoy!

Tip: You could easily serve this with grilled chicken breast and/or over a bed of greens. Yum!

Tomato, Spinach and Cheese Stuffed Chicken Breast

stuffed chicken pic

Source: http://www.yammiesnoshery.com/2015/05/sun-dried-tomato-spinach-and-cheese.html?m=1

Serves 2 (double the recipe to serve 4)

Ingredients:

Two large chicken breasts

3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (salt and pepper and olive oil would also work fine – which is what I would use so I know exactly what’s going into my food)

1/2 cup sundried tomatoes

1/2 cup roughly chopped spinach (I use frozen – because it’s already chopped and it’s easy!)

1/2 cup feta cheese

1/2 cup mozzarella cheese

Directions:

  1. Marinade the chicken breasts in the dressing for a few hours (or if you are short on time just dump it on before you start cooking)
  2. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don’t cut all the way through. (My husband will definitely be doing this part…)
  3. Open the chicken breasts up where you cut them and layer on the remaining ingredients. It’s okay if you can’t fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together (My husband will also be doing this part…)
  4. Place chicken breasts on a baking pan and put it in the oven at 375 degrees for approximately 20 minutes. Make sure it is cooked all the way through!! We don’t need anybody getting sick!
  5. Eat and Enjoy!

Tip: Serve this with a salad and some paleo garlic bread.

Another tip: You could add additional toppings to this or stuff it with more ingredients such as mushrooms, bell peppers, olives, peperoni, etc and make it more like a pizza without the extra calories.

Which recipes did you make? Which ones did you like? Comment below!

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