Here are some pics of my creation...
Tuesday, November 29, 2011
Here are some pics of my creation...
Monday, November 14, 2011
Speaking of meal planning, I had some clients ask me today about some new recipes so I've posted a few here. The Stuffed Squash is an old favorite and I've posted it before but thought I'd do it again as it's always a fall favorite for us. Since life is a little less crazy, I'm hoping to try some new recipes (thank you Pinterest!) and will post the ones that receive a "thumbs up" by my crew.
I do hope all of you are getting some time to breathe too! It's so important especially with the holidays upon us!! Just take a deep breath and EXHALE!
One package of Turkey Cutlets (sold next to the ground turkey at HEB)
1 egg (use a whisk to whip the egg or use egg whites)
1 cup of flour mixture*
*I use Pamela’s gluten free flour, gluten free bread crumbs, one small package of ranch dip seasoning and Parmesan cheese
Soak each cutlet in the egg and then coat in the flour mixture. Place on a cooling rack sprayed with cooking spray then place the rack on a baking sheet. Bake for approx. 15 minutes (flipping halfway) or until no longer pink.
I’ve also cut the cutlets into nugget size pieces to use for my kids’ lunches.
1 C. brown basmati rice
9 oz. large raw peeled shrimp with tails off (cut into bite-size pieces)
3 small acorn squash, halved lengthwise and seeded
3 oz. spinach (about 5 cups loosely packed), roughly chopped
Olive oil cooking spray
1 tsp. sea salt, divided3/4 tsp. black pepper, divided
2 tsp. dried thyme
2 tsp. olive oil
Prepare rice according to package direction. When rice is about 3 minutes from being done, stir in shrimp. Continue to cook, covered, until rice is done and shrimp is cooked through. Remove from heat and let stand, covered.While rice is cooking, preheat oven to 375 degrees. Coat a large rimmed baking sheet with cooking spray. Sprinkle inside of squash with 1/2 tsp. salt and 1/2 tsp. pepper, dividing evenly. Arrange squash cut-sides-down on prepared baking sheet and roast until easily pierced with a knife, about 30 minutes. Remove squash from oven, leaving oven on a same temp.In a large bowl, combine shrimp-rice mixture, spinach, thyme, remaining salt and pepper. Fill squash halves with mixture, dividing evenly. in a small bowl, combine bread crumbs and oil. Sprinkle bread-crumb mixture over stuffing, dividing evenly. Arrange squash on baking sheet stuffing side-up and bake until stuffing is heated through and browned on top, about 20 minutes.
I actually didn't have shrimp for this recipe so I left it out and it was still wonderful! Or you could sub ground turkey or diced chicken.
This Week's Menu
Monday-Turkey Cutlets and Stuffed Squash
Tuesday-Grilled Salmon with Avocado Salsa and Steamed Veggies
Wednesday-Southwest Chicken, Rice and Bean Salad with Sweet and Spicy Dressing
Thursday-Breakfast for dinner
More recipes to follow!!!
Friday, September 16, 2011
16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
1 cup of seasoned Italian breadcrumbs
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
Thursday, August 25, 2011
Crunchy Peanut Slaw
1 big bowl of slaw, serves at least 8
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.
Brown Sugar and Balsamic Glazed Pork Tenderloin
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Thursday, August 18, 2011
My kids are now settled back into school so I've had a few days to breathe and get my routine down. Organizing and scheduling just makes me happy and helps me to relax. With football and cheerleading now up and running, I've had to get back into my weekly meal planning so I can make sure my family is eating properly. I came up with a list of lunch ideas so I'm not so overwhelmed in the mornings trying to decide what to make. As most of you know, my son is gluten-intolerant so making lunch is sometimes challenging. I know so many of you have lunch ideas already (there are a million ideas online) but I thought I'd share mine...
Peanut butter banana sandwich on raisin bread
Peanut butter and sliced banana on bread (roll up and then slice like sushi)
English muffin pizza (tomato sauce and cheese)
Annie’s Mac & Cheese
Wheat cracker peanut butter "sandwiches”
Wrap with Hummus, Turkey, Cheese & Lettuce
Applegate Chicken Nuggets & Ketchup
Homemade Lunchable (sliced meat, low fat cheese and whole grain crackers)
Fruits & Veggies
All cut fruit (can add peanut butter yogurt dip)
Carrots & Ranch
Celery & Peanut Butter
Pita Chips & Hummus
Graham crackers with Nutella
Hard boiled eggs
Wednesday, June 22, 2011
Tuesday, June 7, 2011
Fruity Peanut Butter Yogurt Dip
Ingredients (Makes 6-8 servings):
• 1/2 cup fruit-flavored yogurt
• 1/2 cup natural runny peanut butter
• 1/4 cup powdered sugar
• Fruit/veggies for dipping
Mix together all of the ingredients completely making sure there aren’t any clumps. Move to a serving dish. Serve with chopped fruit and vegetables.
I know you'll enjoy it as much as I will!