30 Jan Weekly Recipe Round (5) Up
Here is your weekly dinner menu – Round 5! As always, I’m excited about this week’s menu because I LOVE sharing these HEALTHY and TASTY recipes with y’all! And I LOVE getting messages from people letting me know they have tried these recipes and liked them!!
Another reason I’m excited about these? I got them from a variety of sources this time! Why is that exciting? Um…I’m not really sure honestly…But I am excited about them nevertheless. Variety is always good, right?
Before I get to the meat of this blog (pun intended, ha ha) I just wanted to add in a quick bit of advice. In addition to eating healthy, it’s important to stay active too! Eating a nutritious, well-balanced diet along with regular exercise is a recipe for a healthy body AND a healthy mind!
I hear from many people that most of their struggle involves eating healthy – whether it’s portion control issues or late-night snacking (I am guilty of having both issues in the past).
My intent with these weekly menus is to help you with that particular area of struggle! But don’t neglect the rest of the equation –>
(at least) 64 oz Water + Rest + Good Nutrition + Regular Exercise = Happy Lifestyle!
Baked Stuffed Sweet Potato
Source: Nutrition Guide from Hammer and Chisel Workout Program
2 med sized sweet potatoes, washed and pierced with a fork
½ cup black beans
1 ½ cup shredded roasted chicken breast (or you could ground turkey meat)
2 tsp extra virgin olive oil
½ tsp ground cumin
½ tsp ground coriander
1 dash sea salt
2 TBSP chopped fresh cilantro
- Preheat oven to 400F
- Bake sweet potatoes for 35-45 min, or until tender. Make a slit in the top (so you can stuff it)
- While the potatoes are baking, combine all the ingredients (except cilantro) in a saucepan and stir constantly until hot (4-5 minutes)
- Top sweet potatoes with chicken mixture. Sprinkle with cilantro
- Eat and enjoy!
Tip: Serve this with a side salad – tomato, cucumber and avocado salad (1 ½ cup chopped cherry tomatoes, 1 cucumber, peeled, seeded and diced, 1 avocado diced, 2 TBSP minced red onion, 2 TBSP minced parsley, 2 TBSP olive oil, 1 TBSP red wine; mix all together in a bowl and add black pepper to taste)
Slow Cooker BBQ Beef Brisket
5 lb beef brisket
1 3/4 cup BBQ sauce (I use organic but you can also make your own)
2T coconut sugar
2t Worcestershire sauce
2t black pepper
1t garlic salt
1t seasoned salt
1/2t onion powder
- Mix all ingredients together (except brisket)
- Place brisket in the crockpot
- Pour sauce on top
- Cook on low for 9-10 hours
- Eat and enjoy!
Tip: Serve this with a side salad, corn on the cob, green beans, cauliflower mashed “potatoes” and/or paleo cornbread.
Chipotle Black Bean and Sweet Potato Chili
Source: Newsletter from my organic produce delivery
1 TBSP plus 2 tsp extra virgin olive oil
1 medium- large sweet potato, peeled and diced
½ large onion, diced
4 cloves garlic, minced
2 TBSP chili powder
4 tsp ground cumin
½ tsp ground chipotle chili powder
¼ tsp salt
2 ½ cups water (I used vegetable broth instead)
2, 15 oz can of black beans, rinsed
1 14 oz can diced tomatoes
4 tsp lime juice
½ cup fresh cilantro (optional)
- Heat oil in a large saucepan
- Add sweet potato and onion and cook until onion is soft
- Add spices and stir constantly for 30 seconds.
- Add water (or broth) and bring to a boil.
- Cover, reduce heat and simmer until the sweet potato is tender, 10-12 minutes
- Add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for 5-10 minutes
- Stir in cilantro, if desired
- Eat and enjoy!
Tip: Serve this with some chicken apple sausage or chipotle meatballs (for you meat-lovers) and a side of roasted asparagus
Chickened Stuffed Bell Peppers
Source: Fixate Cookbook
4 medium red (or yellow, orange, green) bell peppers, cut in half, seeds removed
Tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ lbs raw chicken breast, chopped into ¾ inch pieces (you can also use ground beef or turkey meat)
1 ½ tsp of chili powder
1 ½ tsp cumin
1 tsp sea salt
¼ tsp black pepper
1 cup all natural tomato sauce
1 cup canned black beans, drained and rinsed
5 TBSP of chopped fresh cilantro, save some for garnish
2 TBS fresh lime juice
1 cup shredded Monterey jack cheese
Optional topping: organic salsa
- Heat oven to 375F
- Place bell peppers, skin side down, in a large baking dish and set aside
- Heat oil in a large skillet
- Add onion and cook until translucent
- Add garlic and cook for 1 minute
- Add meat of choice and all seasonings. Cook through
- Add tomato sauce, beans, cilantro and lime juice. Reduce heat to medium-low, cook for 3-5 minutes. Stir occasionally
- Divide the mixture evenly between the bell peppers and cover lightly with tin foil
- Bake for 35 minutes or until peppers are tender. Remove foil
- Top each pepper evenly with cheese and bake another 3-5 minutes, until cheese is melted
- Sprinkle with cilantro and salsa, if desired
Tip: Serve with a side salad of greens, cherry tomatoes and ¼ of an avocado and/or roasted sweet potatoes and guacamole
Don’t forget to share this link on your personal social media pages! AND I would LOVE it and tell me which recipes you’ve tried and which ones you’ve liked from any of the weekly ROUND-UPS!