Week 11 Menu and Recipes

Tuesday Recipe:
Roasted Veggie Pizza

Wednesday Recipe:

Tilapia with Mango Salsa

Friday Recipe:

Philly Cheese Steak Sandwich

Tilapia with Mango Salsa and Brown Rice

Yummy!!!  This really didn't take much work at all either -- so good!!  We made it with these Green Beans

Makes 4 servings: 1 Yellow, 1 Red, 1 Green, 1/2 Blue, 1/4 Purple

Ingredients

1/4 medium bell pepper, finely chopped

1/4 medium red onion, finely chopped

1/2 mango, peeled and finely chopped

3 fresh cilantro springs, finely chopped

1 jalapeno, seeded and finely chopped

1 tbsp lime juice

2 tsp rice wine vinegar

4 tilapia fillets

1 tbsp olive oil

2 cups cooked brown rice

Green vegetable or fresh salad of choice – I typically use spinach salad or green beans (watch preparation and dressings to keep to your meal plan)

 

Combine bell pepper, onion, mango, cilantro, jalapeno, lime juice, and vinegar in a medium bowl; mix well. Refrigerate, covered, for 30 minutes. (or store for a couple of days in the fridge)

 

Preheat oven to 375 degrees.

 

Place the tilapia in a baking pan and lightly brush with the olive oil. Bake for 12-15 minutes, or until the tilapia flakes easily with a fork.

 

Top tilapia with salsa and serve each fish fillet with 1/2 cup of brown rice and your side vegetable of choice.

Skinny Roasted Veggie and Ricotta Pizza

So I needed a pizza for our picnic tonight, so I found the most healthy one I could :)  It was really really good!!!

4 servings – serving size: ¼ of recipe

 

Ingredients

1 Boboli® 100% Whole Wheat Thin Crust Pizza

½ medium size red bell pepper, sliced

1 cup zucchini, cut to ¼-inch rounds

1 cup red onion, sliced

½ cup yellow corn (rinsed + drained, if canned)

½ tsp salt

½ black pepper

2 tsp extra virgin olive oil

1 Tbsp cornmeal

pinch of flour

½ tsp Italian seasoning

⅓ cup Prego® Light Smart Traditional Italian Sauce

1 cup low moisture, part-skim, shredded mozzarella cheese

⅓ cup part-skim ricotta cheese

1 tsp red pepper flakes (or to taste)

½ Tbsp fresh basil

 

Preheat oven to 500 degrees.   Combine red bell pepper, zucchini, red onion and corn in medium size bowl. Add salt, pepper and drizzle with 1½ tsp of olive oil. Toss.   Arrange vegetables on a baking sheet. Bake at 500 degrees for 15 minutes.

 

Meanwhile, sprinkle a lightly floured pizza peel (or baking sheet) with cornmeal. Place pizza crust on prepared pizza peel.   Spread sauce evenly on dough, leaving a ½-inch border. Brush pizza border with the remaining ½ tsp of olive oil. Sprinkle Italian seasoning on top of the oil.

 

Sprinkle ½ cup mozzarella over sauce, and top with roasted vegetables. Sprinkle the remaining ½ cup of mozzarella over vegetable mixture.  Dollop with ricotta and shake on red pepper flakes.

 

Slide pizza onto preheated pizza stone.   Bake at 500 degrees for 5 minutes or just until the cheese melts. Top with fresh basil and dig in!

Philly Cheese Steak Sandwich

Rossy made this up for a quick lunch this weekend, and it was YUMMY!!  So easy too :)

1 Red, 1 yellow, 1 green, and 1 blue

Ingredients

10 pieces of roast beef trimmed of fat and chopped

2 green container of peppers, onions, and mushrooms (can mix and match to your liking)

2 blue container of monterey jack cheese (or cheese of your choice)

4 small corn tortilla shells (or 1- 6" whole wheat)

In a medium skillet saute your peppers, onions, and mushrooms. Once you have your peppers, onions, and mushrooms heat up to the consistency you like ad in the roast beef.

As the roast beef is heating up in a small skillet spray with cooking spray and start to toast your tortilla shell(s). 

When the first shell is toasted place it off to the side and then place your other shell in the skilled to toast and top with your peppers, onions, mushrooms, roast beef, cheese and the first shell that was toasted. The cheese should be melted about the time the second shell is toasted.

Rudolph Lunch Bag

Just a fun way to spice up the kiddos lunch bag during the Christmas season :)  B LOVED it!!!

Week 10 Menu and Recipes

Wednesday Recipe:
Buffalo Chicken Salad
Cheeseburger Skillet
Zucchini Fries

Thursday Recipe:

Turkey Taco Zucchini Boats

Turkey Taco Zucchini Boats

These were pretty good - but the effort for making them with 2 little boys hanging all over your legs wanting you to play...eh not worth it.  However, I really liked having them for leftover the following day with no work needed :)

Yield: serves 4 -- Serving Size: 2 zucchini boat halves (1 green, 1 red, 1 blue)

Ingredients

4 medium zucchini, cut in half lengthwise

1/2 cup salsa (I used mild)

1 pound lean ground turkey (or chicken)

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

1/2 tsp oregano

1/2 tsp sea salt

4 oz no-salt-added tomato sauce

1/4 cup water

1/2 cup low-fat Tex-Mex shredded cheese

chopped cilantro or green onions for garnish (optional)

Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.

Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.

Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.

Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro or green onions if desired.

ZUCCHINI FRIES

Um easy side for a quick meal :)

Ingredients:

zucchini 

Egg

Parmesan cheese

Panko Breadcrumbs

Italtian Seasoning

Cut zucchini into fries...

Wash with egg and then top with remaining ingredients.  Bake at 450 for 15-20 minutes

CHEESEBURGER SKILLET

I don't know if it's because we haven't eaten ground beef in awhile or if this recipe was just that amazing - but both Ross and I were licking our plates clean!!  SOOO GOOD!!!

1 1/4 Red, 1/2 Green (plus any green you serve it with!), 1 Blue

Ingredients

1 lb lean ground beef

4 slices turkey bacon, coarsely chopped

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp garlic powder

1/2-3/4 cup red onion, finely diced

1 (14.5 oz) can diced tomatoes, drained

3/4-1 cup cheddar cheese, shredded

Sea salt & pepper, to taste

In a 12" skillet, cook turkey bacon until done to your liking. Remove and dice the bacon into small pieces.  Brown beef, breaking it up as it browns.

When beef is brown, add all of the ingredients and mix well.  Cover and let simmer on low for 10-15 minutes, stirring occasionally.

Sprinkle cheese over meat, recover until melted.  Serve over fresh lettuce or in a whole grain pita pocket

Buffalo Chicken Salad

Rossy loves buffalo chicken and we needed something easy for lunch, so this was perfect!!  Really easy to make too!

Salad ingredients:

Chicken with buffalo wing sauce

1 green lettuce as a base

1 green of chopped celery, carrots, cucumbers, and tomatoes. 

1 red of your buffalo chicken

1 blue of blue cheese crumbles 

1 orange Bolten Farms yogurt ranch dressing (all natural, 45 cal)