Monday, November 23, 2015

Monday, November 16, 2015

Sunday, November 15, 2015

Mini Meatloaf

Sorry I didn't get a good pic of these, but these were YUMMY!!!  So easy to grab for a dindin on the go!!  Perfection :)
2 meatloafs = 1 serving (1 red, ¼ green, ½ yellow)

1lb lean ground beef / turkey
1/2 yellow onion, chopped
2 egg whites
1/2 cup quick oats
1/4 cup ketchup
1/4 cup tomato sauce
Salt, pepper and garlic powder to taste
***I chopped an orange bell pepper and put at the bottom of the cups

Spray muffin tin with nonstick spray. Mix all ingredients for meat then ball up and place on top of peppers(if you choose to do peppers). Drizzle ketchup on the top of the meat. Bake at 400 for 35-40 minutes or until meat is cooked. 

Spinach and Colby Jack Stuffed Chicken Roll-Ups

Eh...that's really all I have to say about this chicken.  I thought it was going to be so tasty and wonderful, but it was just eh.
Serves 4 - 1 piece of chicken = 1 red, 0.25 green and 0.5 blue

1 lb boneless skinless chicken breast
1 cup of fresh baby spinach
1/2 cup of shredded colby jack (or cheddar) cheese
Freshly cracked black pepper
Garlic powder
Onion powder

Preheat your oven to 350 F.

Place your chicken in a plastic ziplock bag or between two pieces of saran wrap. On a cutting board using a the flat side of a meat mallet pound your chicken breast until it is a thin, even thickness. Season the side facing up with freshly ground black pepper.

Place the baby spinach and colby jack (or cheddar) cheese on top of the chicken close to one end. Roll up the chicken and secure with as many toothpicks as needed to keep the chicken rolled.

Season the top of the chicken with more freshly ground black pepper and a large pinch of garlic powder, onion powder and paprika. Rub the seasonings in so they really stick.

Bake for 20 minutes at 350 F. After 20 minutes turn the broiler on high and broil for an additional 3-5 minutes until the top of the chicken becomes golden and crispy.

Turkey Meatballs

Well aren't I so fancy?!  Making my own meatballs and stuff :)  This was really good and so healthy!!  Instead of noodles I just made up spaghetti squash and just threw some broccoli and meatballs on top - so good!
6 servings: 5 meatballs – 1 red, ½ yellow

20 oz 93% lean ground turkey
1 tsp sea salt
1 tsp dry mustard
1 tsp paprika
1 large egg
3/4 cup quick oats
2 cloves garlic, minced
1 T fresh parsley chopped
2 T tomato sauce, no sugar added
1 Large Spaghetti Squash

Preheat oven to 400.  Cover a large pan with parchment paper, set aside.

In large bowl, combine all ingredients by hand and mix well.

Roll into 30 1-inch balls. Place on baking sheet.  Bake for 15-20 minutes, until cooked through.

Cook spaghetti squash – heat a pot of water large enough to hold the whole squash.  When water is boiling, drop the squash and cook for 20-30 minutes.  When a fork goes easily in, it’s done.  OR cut squash in half lengthwise, remove seeds.  Place squash cut side up in microwave dish with ¼ cup water.  Cover with plastic wrap and cook on high for 10-12 minutes.  Let stand covered for 5 minutes and “comb out strands”

Serve this over spaghetti squash and broccoli and top it with Feta cheese.

Monday, November 9, 2015

Week 6 Menu and Recipes

 Tuesday Recipes:
Egg and Veggie Muffins
Hawaiian Chicken Sandwich

Wednesday Recipe: 

Thursday Recipe:

Sunday Recipe:
Broiled Tilapia

Sunday, November 8, 2015

Broiled Tilapia with Mustard Chive Sauce

I literally licked this sauce -- haha!!  It was SOOOOO good!!  Made this up with some carrots, risotto, and avocado and it was a great meal!!  YUMMY!
4 servings

Vegetable oil cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.