I did say i would have a menu ready for you today so here we go !! i just want to tell you again that you can change anything in any recipe to suit your needs and it will be totally fine ! I rarely follow recipes because quite honestly sometimes they are wrong ... (: enjoy ladies also because today is Wednesday ... i am just going to lable the days day 1 ,2 ,3 etc not Monday-Friday (:
Day 1
Brown rice pasta with chicken sausage , kale , and broccoli
1 pound chicken sausage cooked or uncooked your choice ( today mine was precooked and from a local buisness called Schriners if you haven't gone .... go they specialize in sausage )
1 packet pasta of your choice cooked according to the directions ( we used brown rice pasta featured in the last blog post and it is from sprouts )
2 heads of broccoli steamed, baked , blanched ... seriously how ever you like it .
2 large handfuls of kale
2 tsp minced garlic ( i used pre-minced it is awesome )
salt , pepper , chili flakes ,
2 tsp lemon zest
2 Tbs: olive oil
3/4 cup chicken stock
1 tablespoon cream ( optional )
1 Tbs Parmesan cheese ( optional )
directions
bring large pot of water to a boil for pasta , cook pasta and save water toss kale in alittle bit of olive oil , salt , pepper , garlic , and chili flakes and roast in the over at 375 for 25 or so min . stir occationally and remove when they are crispy. Put 2Tbs chicken stock in a saute pan , slice up the sausage ( if it is precooked) and let it heat up for about 5 min on medium heat . If your sausage is uncooked place in a saute pan with a little bit of Olive oil and cook for 15-20 min on a medium heat ( or un till it is thoroughly cooked) remover sausage from pan , there should be some brown bits left in the bottom , deglaze with remaining chicken stock , cook down and add a dash of cream , Parmesan cheese , salt, pepper , lemon zest and minced garlic . let cook till it is reduced by half , if you take it to far just add more stock or water . toss warm sausage and noodles in the sauce and set aside , take water that you saved from the pasta and blanch the broccoli for min in boiling water , remove and add in to the pasta . serve , add the crispy kale to the top of the dish after it is served
Yum !! .
This recipie was inspired from a cooking light magazine
1 packet pasta of your choice cooked according to the directions ( we used brown rice pasta featured in the last blog post and it is from sprouts )
2 heads of broccoli steamed, baked , blanched ... seriously how ever you like it .
2 large handfuls of kale
2 tsp minced garlic ( i used pre-minced it is awesome )
salt , pepper , chili flakes ,
2 tsp lemon zest
2 Tbs: olive oil
3/4 cup chicken stock
1 tablespoon cream ( optional )
1 Tbs Parmesan cheese ( optional )
directions
bring large pot of water to a boil for pasta , cook pasta and save water toss kale in alittle bit of olive oil , salt , pepper , garlic , and chili flakes and roast in the over at 375 for 25 or so min . stir occationally and remove when they are crispy. Put 2Tbs chicken stock in a saute pan , slice up the sausage ( if it is precooked) and let it heat up for about 5 min on medium heat . If your sausage is uncooked place in a saute pan with a little bit of Olive oil and cook for 15-20 min on a medium heat ( or un till it is thoroughly cooked) remover sausage from pan , there should be some brown bits left in the bottom , deglaze with remaining chicken stock , cook down and add a dash of cream , Parmesan cheese , salt, pepper , lemon zest and minced garlic . let cook till it is reduced by half , if you take it to far just add more stock or water . toss warm sausage and noodles in the sauce and set aside , take water that you saved from the pasta and blanch the broccoli for min in boiling water , remove and add in to the pasta . serve , add the crispy kale to the top of the dish after it is served
Yum !! .
This recipie was inspired from a cooking light magazine
Day 2
Veggie and chicken stir fry ( spicy )
ingedients
1 cup brown rice cooked ( i know the picture has white but just use brown , i forgot to take a picture of this the other night o this one will have to do )
1/2 pound of green beans
1 bell pepper color of your choice
1/2 onion
2 tsp minced garlic
2 zucchini or yellow squash
1 packet of chicken tenders
3/4 cup chicken stock
sauce of your choice ( we use Szechuan from sprouts it is a spicy stirfy sauce also gluten free woot ! )
Directions
using a 2 to 1 ratio cook your rice it will take about 45 min .
blanch your green beans in boiling water and then immediately cool set aside.
cut squash up in this slices and saute 4 or so min on meduim heat till tender ( not soft ) remove
take your chicken ( i pre marinated mine with a bit of olive oil , lemon juice and the asian stirfry sauce ) and let it come to room temp ) and sear it off in a hot skilllit , was browned on both sides cook 2 more min with the lid on and temp on medium low ( if it starts to burn add a little chicken stock )
remove and set aside
deglaze pan with only a tbs of stock and scrap up all brown bits
add onion ( julianned) and garlic cook on medium heat covered till tender .add the rest of the stock and a tsp + of the sauce taste then add more if desired .
wisk around and cook till the sauce is reduced by half. toss all the veggies and chicken in sauce and serve over rice .
1 cup brown rice cooked ( i know the picture has white but just use brown , i forgot to take a picture of this the other night o this one will have to do )
1/2 pound of green beans
1 bell pepper color of your choice
1/2 onion
2 tsp minced garlic
2 zucchini or yellow squash
1 packet of chicken tenders
3/4 cup chicken stock
sauce of your choice ( we use Szechuan from sprouts it is a spicy stirfy sauce also gluten free woot ! )
Directions
using a 2 to 1 ratio cook your rice it will take about 45 min .
blanch your green beans in boiling water and then immediately cool set aside.
cut squash up in this slices and saute 4 or so min on meduim heat till tender ( not soft ) remove
take your chicken ( i pre marinated mine with a bit of olive oil , lemon juice and the asian stirfry sauce ) and let it come to room temp ) and sear it off in a hot skilllit , was browned on both sides cook 2 more min with the lid on and temp on medium low ( if it starts to burn add a little chicken stock )
remove and set aside
deglaze pan with only a tbs of stock and scrap up all brown bits
add onion ( julianned) and garlic cook on medium heat covered till tender .add the rest of the stock and a tsp + of the sauce taste then add more if desired .
wisk around and cook till the sauce is reduced by half. toss all the veggies and chicken in sauce and serve over rice .
Day 3
Chicken lettuce Wraps
ingredients:
Romaine lettuce hearts or bibb/butter lettuce ( i prefer bibb/ butter lettuce)
2 avacados
1/2 onion
1/2 cup shredded carrots or sliced
1 red pepper thinly sliced
1/2 cucumber thinly sliced ( if you have a food processor that has the attachment that sliced for you that would be great , if you don't go get one you will not regret it / or get a mandaline they are cheaper but a little more dangerous if not used properly (:)
2 limes
Basil
Mint
1 pound chicken breasts
1 tsp ginger ( minced or ground)
1 tsp garlic minced
salt , pepper
2 Tbs soy sauce
2 Tbs chicken stock
1 Table spoon white wine vinager
spicy Asian sauce like siracha or red chili flakes ( optional )
Directions
Place everything listed from chicken under in a crock pot on high for 3 hours or low for 6 hours ( time will depend on your crock pot) chicken should be thoroughly cooked but still juicy .
cut up all your veggies
set up your lettuce cups and fill with shredded chicken top with veggies and avocado
squeeze lime juice on top and sprinkle with chopped mint and basil . .
Yum !
Romaine lettuce hearts or bibb/butter lettuce ( i prefer bibb/ butter lettuce)
2 avacados
1/2 onion
1/2 cup shredded carrots or sliced
1 red pepper thinly sliced
1/2 cucumber thinly sliced ( if you have a food processor that has the attachment that sliced for you that would be great , if you don't go get one you will not regret it / or get a mandaline they are cheaper but a little more dangerous if not used properly (:)
2 limes
Basil
Mint
1 pound chicken breasts
1 tsp ginger ( minced or ground)
1 tsp garlic minced
salt , pepper
2 Tbs soy sauce
2 Tbs chicken stock
1 Table spoon white wine vinager
spicy Asian sauce like siracha or red chili flakes ( optional )
Directions
Place everything listed from chicken under in a crock pot on high for 3 hours or low for 6 hours ( time will depend on your crock pot) chicken should be thoroughly cooked but still juicy .
cut up all your veggies
set up your lettuce cups and fill with shredded chicken top with veggies and avocado
squeeze lime juice on top and sprinkle with chopped mint and basil . .
Yum !
Day four
chipotle roasted potatoes , green beans and chicken .
5 red or white potatoes halved
1/2 pound green beans
1 lb chicken tenders
1/4 cup cilantro chopped
1 chipotle pepper
2 tsp adobo sauce
( fins chipotle pepper in adobo sauce in the Latino section at the grocery store)
1 lime zest and juice
3 tsp garlic minced
4 table spoons olive oil
combine all ingredients except , potaotoes , green beans and chicken and cilantro in a blender / food processor
once combined add salt and pepper , toss potatoes , greebeans and chicken in the sauce
bake potaoes at 400 degrees for 30 -35 min , wait then roast green beans for 10-15 min ( till tender crisp )
coat chicken in sauce and let marinate for 10 min , cook in a skiilit - sear both sides , on high heat place 2 table spoons chicken stock in the pan cover with lid and put on medium low for 7 min , check and cook checking every 2 min till they are done . once veggies are done toss all ingredients together and serve .
1/2 pound green beans
1 lb chicken tenders
1/4 cup cilantro chopped
1 chipotle pepper
2 tsp adobo sauce
( fins chipotle pepper in adobo sauce in the Latino section at the grocery store)
1 lime zest and juice
3 tsp garlic minced
4 table spoons olive oil
combine all ingredients except , potaotoes , green beans and chicken and cilantro in a blender / food processor
once combined add salt and pepper , toss potatoes , greebeans and chicken in the sauce
bake potaoes at 400 degrees for 30 -35 min , wait then roast green beans for 10-15 min ( till tender crisp )
coat chicken in sauce and let marinate for 10 min , cook in a skiilit - sear both sides , on high heat place 2 table spoons chicken stock in the pan cover with lid and put on medium low for 7 min , check and cook checking every 2 min till they are done . once veggies are done toss all ingredients together and serve .
Day 5
Spinach, kale and ground beef lasagna
Ingredients :
1 pound lean ground beef
1 packet of gluten free lasagna noodles
1 cup skim riccota cheese
1/2 cup mozzarella cheese
1 can classicco fire roasted pasta/ tomato sauce
2 tsp garlic mionced
1/2 onions sliced
salt , pepper , red chili flakes , oregano , and basil
2 handfuls spinach
2 handfuls kale ( either baby or chopped )
directions
saute garlic and onion in skillet till tender , add hamburger , salt , pepper , basil , oregano and chili , cook on medium heat till cooked through
boil a ot of water and cook lasagna till aldente , lay out and pat dry
when the hamburger is finished remove and add kale to pan , cook down for 2 min , add spinach and cook down 1-2 more minutes .
assemble lasagna noodles , ricotta cheese , hamburger , spinach and kale sauce , repeat . finish with noodles and sprinkle with mozzarella cheese
cook at 375 for 15 min .
1 pound lean ground beef
1 packet of gluten free lasagna noodles
1 cup skim riccota cheese
1/2 cup mozzarella cheese
1 can classicco fire roasted pasta/ tomato sauce
2 tsp garlic mionced
1/2 onions sliced
salt , pepper , red chili flakes , oregano , and basil
2 handfuls spinach
2 handfuls kale ( either baby or chopped )
directions
saute garlic and onion in skillet till tender , add hamburger , salt , pepper , basil , oregano and chili , cook on medium heat till cooked through
boil a ot of water and cook lasagna till aldente , lay out and pat dry
when the hamburger is finished remove and add kale to pan , cook down for 2 min , add spinach and cook down 1-2 more minutes .
assemble lasagna noodles , ricotta cheese , hamburger , spinach and kale sauce , repeat . finish with noodles and sprinkle with mozzarella cheese
cook at 375 for 15 min .
that is all for this week ladies if you have any questions feel fee to ask ! Otherwise enjoy all of these healthy beautiful meals !!!