This Fit Life | Weekly Recipe Round (6) Up
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Weekly Recipe Round (6) Up

weekly menu 6

Okay y’all…here it is! Your weekly dinner menu!  (I can’t believe I’ve done 6 of these already!)  Time flies when you’re having fun!

I am really excited about these recipes (I know, I know, what else is new) because these are all MINE! I made them up and I am sharing them with you…these golden nuggets of meal ideas and cooking wisdom J

Luckily, or maybe not always luckily, my family gets to be my guinea pigs. I don’t always like searching for recipes because when I have a 15 minute window to cook, while the kids are occupied playing (which typically lasts only 15-20 minutes before someone starts crying) than I don’t want to spend those precious minutes searching for a recipe.  So, what do I do?  I just whip up something on my own!

Plus, okay, just to keep it real, I’m not the most organized person in the world *huge sigh* and my Pinterest boards are all over the place and it would take me a good 10 minutes just to find the recipe I wanted.

All of these recipes I’m about to share with you have been kid tested and husband approved! In other words, you are not my guinea pigs…these have already been tried…so enjoy!

Beef and Butternut Squash Casserole

me meal prepping

Serves 4


1 lb ground beef or ground turkey

½ onion, diced

2 cloves of garlic, minced

1 med. Butternut squash

½ tsp Sea Salt

½ tsp black pepper

½ tsp onion powder

1 TBSP oil of choice

1 can diced tomatoes


    1. Place the squash in a slow cooker and cook on low for 4 hours
    2. Meanwhile use oil of choice and heat it in a skillet. Add onion and garlic and sautee for 5 minutes – until soft
    3. Add all other ingredients (except squash)
    4. Cook until beef is browned.
    5. When the butternut squash is ready, cut it in half and scoop out the seeds.
    6. Scoop the squash out and spread it on the bottom of a non-stick, 9×13 pan.
    7. Put the beef mixture on top.
    8. Bake in the oven at 350F for 20 minutes
  • Eat and enjoy!


Tip: Serve with a side salad and a whole wheat roll (if you aren’t paleo)

Hawaiian Style Mahi Mahi with Pineapple Mango Salsa

mahi mahi

Serves 2


2 mahi mahi filets, 6 oz each

1 TBSP oil of choice

For the salsa:

½ mango, diced

¼ cup crushed pineapple

½ avocado, diced

¼ cup organic Mexican salsa

½ lime, juiced


  1. Heat oil of choice in the skillet. Cook the fish for 3-4 minutes on each side. (make sure it’s completely done)
  2. While the fish is cooking, assemble all the ingredients for the salsa in a mixing bowl
  3. When the fish is done, top it with the salsa.
  4. Eat and Enjoy!

Tip: Serve with roasted asparagus and brown rice/black rice medley (I made my own)

Crockpot BBQ meatballs


Serves 4


1 lb ground beef or turkey

½ small onion, diced

2 cloves garlic, minced

1 tsp smoked paprika

¾ cup organic BBQ sauce


  1. Mix all of the ingredients in a bowl except for the BBQ sauce
  2. After the meat is mixed well, form into meatballs and place in the crock pot (I lined mine with tin foil first for less mess)
  3. Pour the BBQ sauce on top until they are completely covered and there’s a little extra on the bottom for them to cook in.
  4. Cook on low for 8 hours
  5. Eat and Enjoy!

Tip: Serve them with steamed green beans and a sweet potato, topped with butter and cinnamon.

Another tip: This is the EASIEST way I have ever made meatballs…I LOVE it will never do it any other way again!

Beef and Artichoke “Pasta”

beef pic

Serves 4


1 lb ground beef, ground turkey or cooked, diced chicken (but y’all know I don’t cook chicken so that isn’t happening in my house)

1 med spaghetti squash

1 can diced tomatoes

1 small zucchini, diced

2 cloves garlic, minced

½ white onion, diced

1 tsp Italian seasoning

Sea salt and black pepper, to taste

1 can artichoke hearts

1 TBSP oil of choice

Fresh shredded parmesan cheese, optional


  1. Heat spaghetti squash in the microwave. First poke several holes with in it with a fork. Cook for 10-12 minutes or until you can easily poke it with a fork and it’s soft.
  2. While the squash is cooking in the microwave, heat oil of choice in skillet.
  3. Add onions and garlic and cook 5 minutes or until soft.
  4. Add zucchini and artichokes and cook until soft
  5. Add ground beef and seasoning.
  6. When the beef is browned, add the diced tomatoes.
  7. Simmer for 5-10 minutes, until all the flavors are mixed in well
  8. Cut the squash in half and scoop out the seeds. (I usually cook the squash the night before and store it in the refrigerator because it is HOT when it comes out of the microwave and hard to handle.)
  9. Scoop out the spaghetti strands and top with beef mixture
  10. Eat and Enjoy!

Tip: Serve it with a salad and roasted vegetables

Another tip: If you are trying to get extra veggies in your diet, you could easily add some mushrooms and diced bell peppers in this – it would taste delicious!


REMEMBER…If you like these recipes (and I don’t see any reason why you wouldn’t) than please share this link on your personal social media pages AND comment below too! I’d love to hear what you have to say!!

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