Meal Plan 12/9 – Hustle & Bustle

Merry_Christmas_by_dimantAlright, I made it through the Thanksgiving holiday week with a sushi indulgence (Love Boat Sushi of course) and a fabulous traditional feast plus a few leftovers.  I have an obsession with baking pies so I actually traveled with my homemade apple cranberry pie and brought it with us on the plane to San Diego.  Crazy? Yes, but I made it with apples from Colorado’s western slope that were hand delivered by clients of mine so I say it was worth it.

So now into preparations for the Christmas feasting.  And by preparations, I hope we all know by now I mean eating so healthy I deserve to feast.  So lets get back on the healthy wagon and make it happen!

Monday – Chicken breasts with roast red pepper pasta (the pioneer woman) and side salad

Tuesday – Holiday board meeting/dinner with my husband

Wednesday – Body for Life Turkey Chili

Thursday – Beef & Broccoli with brown rice (cooks Illustrated)

Friday – Mini Turkey Meatball sandwiches (the pioneer woman – sub ground turkey) with veggies and red pepper hummus (cooks illustrated)

Saturday – leftovers

Weekly Meal Plan 11/11

First let me express my honor and gratitude to all of our amazing military past and present for their hard work and sacrifice.

Now, I will share with you my not so amazing but totally useful weekly meal plan.  By the way, we have 17 days until we feast.

Monday – BFL Turkey Spaghetti with steamed broccoli

Tuesday – Lighter Chicken & Dumplings (Cooks Illustrated)

Wednesday – date night for me and my husband (woo hoo!) so the kids get pizza.  Our Safeway makes really good take & bake!

Thursday – Steakhouse Pizza (the Pioneer Woman)

Friday – BFL Turkey Taco salad

Saturday – leftovers

Weekly Meal Plan 11/4

Avoiding the "Holiday Bulge" - Thanksgiving/ChristmasWith 23 days until Thanksgiving, it’s time to hunker down and stay consistent with home-cooked healthy meals.  I love the holidays and the traditions of family gathering and eating, mostly the pie…and mashed potatoes with manchego…and gravy…and, well I guess everything.

So my prevention is planning ahead so as to not get stuck with the ol’ conversation of

“what’s for dinner?”

“I don’t know, I don’t have anything thawed”

“Well then, let’s order pizza”

sound familiar?

 

Here’s my weekly meal plan for this week:

Monday – roasted trout with roasted asparagus and couscous.

Tuesday – Potato soup with white chicken (the pioneer woman)

Wednesday – shrimp jambalaya (cooks illustrated) with steamed broccoli

Thursday – beer & BBQ braised pork with brown rice and salad

Friday – leftovers

Saturday – ground turkey tacos

Weekly Meal Plan – 10/21

spaghettiI’m somewhat satisfied at my exercise consistency since my kids went back to school.  There have been some bumps in the schedule from taking 2 trips in 7 days but other than that, I’m still on track.

My new motivation for consistent eating and exercise is knowing Halloween is near and my sweet tooth will be challenged.  I love candy.  I’ve learned that I can’t buy candy corn or mallow creme pumpkins anymore as I will eat through the whole bag in one sitting.

Meal Plan

Monday – Turkey spaghetti with green beans click here

Tuesday – BFL Chicken Enchiladas

Wednesday – Turkey Burgers with baked fries and broccoli

Thursday – BFL Turkey Asian stir fry

Friday – Roast Pork Tenderloin with red pepper ginger slaw and steamed rice

Saturday – leftovers!

Weekly Mean Plan – 10/14 Fall has arrived

OK, I’m back from a couple crazy travel weeks!  Fall has arrived here in Colorado so my meals certainly will reflect that.  I love soups and stews and when the weather turns cold, they are perfect!

Monday – Beef & Broccoli with brown rice from Cooks Illustrated

Tuesday – Frito Chili Pie (with ground turkey) from The Pioneer Woman (cheese and more fritos for the kiddos, less for mom & dad to be healthier)

Wednesday – Turkey goulash from Eating for Life

Thursday – Chicken Tortilla soup from The Pioneer Woman

Friday – Leftovers

Saturday – Pulled Pork Tacos, yes The Pioneer Woman

Weekly Meal Plan – Birthday week

Thrilled for an easy cooking week because of my birthday! I love food. I love good food. It’s why I workout.

Sunday: Free day. So yummy Spicy Pulled Pork tacos from the Pioneer Woman
Monday: leftovers
Tuesday BIRTHDAY DINNER at The Palm!!
Wednesday: Stuffed Chicken Breasts with steamed broccoli (Cooking Light, America’s Test Kitchen)
Thursday: Salmon roulades with cucumber relish and brown rice (Martha Stewart I think)
Friday: Flank steak with mashed potatoes and herbed tomato couscous (eating for life)
Saturday: leftovers or something with ground turkey 🙂

Weekly Meal Plan – 9/9

Monday: chicken soup & dumplings
Tuesday: Eating for Life Turkey Goulash (photo recipe)
Wednesday: Beef & Broccoli
Thursday: Eating for Life Balsamic Salmon Salad (photo recipe)
Friday: Turkey burgers, baked fries and roasted asparagus
Saturday: Leftovers

 photo 2 photo 3

 

My new favorite find for a quick lunch is “Flat Out” flatbread wraps. They are only 100 calories, they have 9 gm of protein each and most importantly, they stay together and don’t crack like some tortillas. Check ’em out!

photo 1

Great summer grilling recipe

corn (2)Husband says “I won’t eat corn on the cob with only butter again!”

Of course, this recipe is again from Cooks Illustrated, a great summer recipe for grilling!

Mexican-Style Corn on the Cob on a charcoal grill

WHY THIS RECIPE WORKS:

To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.

SERVES 6

If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

INGREDIENTS

Vegetable oil for cooking grate

1/4 cup regular or light mayonnaise

3 tablespoons sour cream

3 tablespoons minced fresh cilantro leaves

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

3/4 teaspoon chili powder

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (optional)

4 teaspoons juice from 1 lime

1 ounce Pecorino Romano, grated (about 1/2 cup) (see note)

4 teaspoons vegetable oil

1/2 teaspoon kosher salt or 1/4 teaspoon table salt

6 large ears corn, husks and silk removed

INSTRUCTIONS

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

Roasted Red Pepper Hummus

Hummus  Another great recipe from Cooks Illustrated Online!  This was really easy to make in the food processor and I’m sure you could whip it up with a stick blender as well.  Enjoy!

 

Roasted Red Pepper hummus

Why this recipe works:

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor.

Makes about 2 cups

We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tastings). The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Ingredients

  • 6tablespoons tahini, stirred well (see note)
  • 2tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1(14-ounce) can chickpeas, drained and rinsed (see note)
  • 1/4cup jarred roasted red peppers, rinsed and dried thoroughly with paper towels
  • 1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
  • 1/2teaspoon table salt
  • Pinch cayenne
  • 3tablespoons juice from 1 to 2 lemons
  • 2tablespoons toasted sliced almonds
  • 2teaspoons chopped fresh parsley

Instructions

  1. 1. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.
  2. 2. Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  3. 3. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.