But just barely ! I love the holidays , the friends , the family , the food , time off , gift giving .. and hot coco but I also love my free time , my savings account , quiet evenings with my hubby and eating at home at least once a week . So I can honestly say I love to watch the holidays come and I love to watch them go (: Between Thanksgiving, my birthday , Christmas , family coming to town and new years I think we ate at home maybe 3 times. We have a lot of family here. My mom and step dad , my moms siblings 3 of them and their 17 kiddos , my step dads family his 4 kids and 8 grand kids , my husbands family, his mom dad and 8 of his siblings and 18 ish nieces and nephews , and my dad . I hope you can remember all that haha. And my only sister came down for a week . Its all a blur really I think I had 5 different birthday dinners . Now I am not trying to complain because it is amazing having so many loved ones close by and I know not every one is as lucky, but it is also VERY over whelming and I am set on hiding in my house for the next month .
Okay now lets get back to food . I woudl love to do a holiday post but i think ill just save it for next year. Lets go over this weeks menu because it was amazing and super healthy .
Just what the new year called for !
Okay now lets get back to food . I woudl love to do a holiday post but i think ill just save it for next year. Lets go over this weeks menu because it was amazing and super healthy .
Just what the new year called for !
Monday- Steak fajitas
* Chelsey-Nicole original
Ingredient list
1 pound flank steak, skirt steak or any cut of steak u prefer
1 large sweet onion
1 red bell pepper
2 green peppers
1 Pablano pepper
1 serono * optional ( pretty spicy)
10 corn tortillas -warm
guacamole-
3 avacados
1/4 of a red onion chopped
1 garlic glove minced
1/4 cup cilantro rough chopped
1 jalapeno serono minced if you like it spicy
the juice of half a lime
salt and pepper to taste
mix all together
Preparation
rub steak with salt , pepper , garlic, chili flakes , chili powder and paprika then marinate it in olive oil and lemon juice - let it sit till it reaches room temp . meanwhile thinly slice all the peppesr and onion ( if you use seronos , wear gloves de-seed them and rinse inn cold water) addd the onions to a skillet on medium heat with about a tablespoon olive oil . cook for 3-4 minutes add the peppers and cook till they are tender crisp , salt , pepper and garlic to taste . in another skilliet on meddium high cook tortillas with Olive oil and set aside to stay warm , using a grill m griddle or skillet cook steak for 2- 3 minutes on high . remove and let it rest for 5 minutes to let the juice soak it . thinly slice and serve with warm tortillas , fresh guacamole , and peppers
1 pound flank steak, skirt steak or any cut of steak u prefer
1 large sweet onion
1 red bell pepper
2 green peppers
1 Pablano pepper
1 serono * optional ( pretty spicy)
10 corn tortillas -warm
guacamole-
3 avacados
1/4 of a red onion chopped
1 garlic glove minced
1/4 cup cilantro rough chopped
1 jalapeno serono minced if you like it spicy
the juice of half a lime
salt and pepper to taste
mix all together
Preparation
rub steak with salt , pepper , garlic, chili flakes , chili powder and paprika then marinate it in olive oil and lemon juice - let it sit till it reaches room temp . meanwhile thinly slice all the peppesr and onion ( if you use seronos , wear gloves de-seed them and rinse inn cold water) addd the onions to a skillet on medium heat with about a tablespoon olive oil . cook for 3-4 minutes add the peppers and cook till they are tender crisp , salt , pepper and garlic to taste . in another skilliet on meddium high cook tortillas with Olive oil and set aside to stay warm , using a grill m griddle or skillet cook steak for 2- 3 minutes on high . remove and let it rest for 5 minutes to let the juice soak it . thinly slice and serve with warm tortillas , fresh guacamole , and peppers
Tuesday - spicy orange and pineapple chicken over peas and "rice"
** adapted from the blog "Try anything once "
]
preperation
bring 2 cups chicken stock to a boil at in 1 cup quinoa or rice , cover with lid then to low and let cook for 20 min
marinade chicken in olive oil , lemon salt , pepper and garlic to taste let stand for 15 minutes
cut up veddies
blend half the pineapple the orange and the water up together in a blender . reserve the other half of the pinapple for the chicken and veggie mixture. set aside the liquid .
place chicken in skillet that is heated to high . sear on both sides one min , turn heat down cover and cook for 3 more minutes , set them aside let them rest , chopp pone up into very small peices and place back into the skilet on medium high , let the bits brown till you get the nice brown bits on the bottom o the pan deglaze with vinagar and sugar , add the pineapple and orange juice and the peppers and onions , and 1/4 cup of the chicken broth . let it reduce to half , Add the rest of the chicken broth and let it reduce till it starts to thicken , iIf it does not thicken add in your slurry slowly while constantly stirring, cut chicken into pieces and add them into pan along with your chunks of pinapple . let it cook till pinapple is tender.
add bag of peas to rice/quinoa about 10 minutes before it is done. also season the rice with basil , salt, pepper, garlic etc.
serve chicken and sauce over your rice and enjoy !
Instructions
- 1 cup chopped fresh pineapple
- oranges, peeled and chopped
- 1 cup of water
- 1½ pounds of boneless, skinless chicken breast tenders
- 2 table spoons apple cider vinager - ad only one in at a time
- 1/4 cup brown sugar
- 3 Tablespoons cornstach madeinto a slury
- 1 cup chicken stock
- Alaea Hawaiian sea salt
- garlic powder
- fresh ground pepper
- spicy chili flakes
- 1 green pepper sliced
- 1 onion slices
- 1 frozen bag of peas
- 1 cup quinoa or rice
preperation
bring 2 cups chicken stock to a boil at in 1 cup quinoa or rice , cover with lid then to low and let cook for 20 min
marinade chicken in olive oil , lemon salt , pepper and garlic to taste let stand for 15 minutes
cut up veddies
blend half the pineapple the orange and the water up together in a blender . reserve the other half of the pinapple for the chicken and veggie mixture. set aside the liquid .
place chicken in skillet that is heated to high . sear on both sides one min , turn heat down cover and cook for 3 more minutes , set them aside let them rest , chopp pone up into very small peices and place back into the skilet on medium high , let the bits brown till you get the nice brown bits on the bottom o the pan deglaze with vinagar and sugar , add the pineapple and orange juice and the peppers and onions , and 1/4 cup of the chicken broth . let it reduce to half , Add the rest of the chicken broth and let it reduce till it starts to thicken , iIf it does not thicken add in your slurry slowly while constantly stirring, cut chicken into pieces and add them into pan along with your chunks of pinapple . let it cook till pinapple is tender.
add bag of peas to rice/quinoa about 10 minutes before it is done. also season the rice with basil , salt, pepper, garlic etc.
serve chicken and sauce over your rice and enjoy !
Instructions
Wednesday - Not your normal Spaghetti
** Chelsey-Nicole original
ingredients
1 large spaghetti squash roasted
1 box of quinoa pasta cooked
1 pound lean ground beef
1 bottle spicy Classico tomato sauce - seriously use this brand it is the best
salt and pepper and spicy chili flakes
2 Tablespoons garlic minced
Preperation
Cut your squash in half rub with oil and sprinkle with salt and pepper place in oven at 425 for an hour or un-till it is tender and cooked through.
cook quinoa pasta according to direction on the box
oil a large skillet , place garlic in it and brown for 1 min , add in meat as well as salt pepper , basil and chili flakes brown meat and cook though 6-8 minutes on medium high . add half the bottle or about 1 cup of tomato sauce tot he meat . more or less depending on what you like .
Scoop out the spaghetti squash of one side and dump into a casserole dish ad the cooked pasta and the meat and tomato sauce sprinkle with Parmesan cheese and broil fro 4 minutes . the end
** my husband didn't even know there was squash init for about 10 minutes ! it is fast east and soo delicious !
1 large spaghetti squash roasted
1 box of quinoa pasta cooked
1 pound lean ground beef
1 bottle spicy Classico tomato sauce - seriously use this brand it is the best
salt and pepper and spicy chili flakes
2 Tablespoons garlic minced
Preperation
Cut your squash in half rub with oil and sprinkle with salt and pepper place in oven at 425 for an hour or un-till it is tender and cooked through.
cook quinoa pasta according to direction on the box
oil a large skillet , place garlic in it and brown for 1 min , add in meat as well as salt pepper , basil and chili flakes brown meat and cook though 6-8 minutes on medium high . add half the bottle or about 1 cup of tomato sauce tot he meat . more or less depending on what you like .
Scoop out the spaghetti squash of one side and dump into a casserole dish ad the cooked pasta and the meat and tomato sauce sprinkle with Parmesan cheese and broil fro 4 minutes . the end
** my husband didn't even know there was squash init for about 10 minutes ! it is fast east and soo delicious !
Thursday - Left Overs !!
Friday - Goat cheese, sun-dried tomatoes and fresh basil Burgers with a side of roasted broccoli
**Chelsey-nicole original recipe
ingredients
! pound lean ground beef
2 oz goat cheese
1/4 cup chopped sun dried tomatoes
6 leaves minced fresh basil
2 heads broccoli florets
1 Tablespoon minced garlic
salt pepper chili flakes
2 egg yolks
1/3 cup panko bread crumbs
Preperation
put meat seasonings , cheese, tomato and basil into a bowl and mix well add the egg yolk and bread crumb as mix well . form into patties ( I made 4 1/4 pound patties ) . cook on high heat either in a skillet , griddle or gill for about 3 minutes a side for a medium well doneness... that isn't a word but you know what i am saying ! meanwhile rub 2 Tablespoons olive oil into your florets sprinkle with salt pepper Parmesan cheese and chili ( optional) by now you probably realize in our house everything has chili in it cause we like it spicy (; put those beauties in the over at 400 degrees till tender crisp about ten 5-8 minutes stirring ever 2 minutes
serve with buns or lettuce wraps depending on the mood ! these are delicious ! and take 30 minutes tops
Your welcome
! pound lean ground beef
2 oz goat cheese
1/4 cup chopped sun dried tomatoes
6 leaves minced fresh basil
2 heads broccoli florets
1 Tablespoon minced garlic
salt pepper chili flakes
2 egg yolks
1/3 cup panko bread crumbs
Preperation
put meat seasonings , cheese, tomato and basil into a bowl and mix well add the egg yolk and bread crumb as mix well . form into patties ( I made 4 1/4 pound patties ) . cook on high heat either in a skillet , griddle or gill for about 3 minutes a side for a medium well doneness... that isn't a word but you know what i am saying ! meanwhile rub 2 Tablespoons olive oil into your florets sprinkle with salt pepper Parmesan cheese and chili ( optional) by now you probably realize in our house everything has chili in it cause we like it spicy (; put those beauties in the over at 400 degrees till tender crisp about ten 5-8 minutes stirring ever 2 minutes
serve with buns or lettuce wraps depending on the mood ! these are delicious ! and take 30 minutes tops
Your welcome
Saturday - Spelt bread sandwiches with eggs, avocado and bacon
Ingredients
AS many pieces of toast as you may need - I use spelt bread because it is low in gluten and freaking amazing !
* note spelt bread is not gluten fre but much easier to digest then whole wheat or white bread . the gluten in wheat bread is GMO and a lot of people are allergenic to it ! if you have celeacs don't eat this bread if you are mildly gluten in-tolerate go for it .
3 pieces of bacon per sandwich
1 egg over easy ( or hard) per sandwich
1/2 an avocado per sandwich
2 slices of tomato
pepper jack cheese or any other cheese you like
salt
olive oil
Preparation
cook bacon , cook eggs , place bacon, egg and cheese on a piece of bread and put in a oiled skillet on medium heat till cheese has melted place the other peice of bread next to that in the skillet so it can heat up , remove from heat .stack tomato, avocado and lettuce inside sandwich and top it off with your other piece if toast !
enjoy
AS many pieces of toast as you may need - I use spelt bread because it is low in gluten and freaking amazing !
* note spelt bread is not gluten fre but much easier to digest then whole wheat or white bread . the gluten in wheat bread is GMO and a lot of people are allergenic to it ! if you have celeacs don't eat this bread if you are mildly gluten in-tolerate go for it .
3 pieces of bacon per sandwich
1 egg over easy ( or hard) per sandwich
1/2 an avocado per sandwich
2 slices of tomato
pepper jack cheese or any other cheese you like
salt
olive oil
Preparation
cook bacon , cook eggs , place bacon, egg and cheese on a piece of bread and put in a oiled skillet on medium heat till cheese has melted place the other peice of bread next to that in the skillet so it can heat up , remove from heat .stack tomato, avocado and lettuce inside sandwich and top it off with your other piece if toast !
enjoy
That is it for this weeks menu if you have question or comments please leave um below ! thank you for reading and i hope you enjoy these tasty and healthy recipes!
Love Chesley - Nicole
Love Chesley - Nicole