Clean Eating: Weekly Menu {1/30/2014}

Do you ever have those weeks where you just run out of ideas for dinner? Have no fear - I have put together my Weekly Menu full of clean and healthy dinner ideas!

Check out the recipes on this week's menu!

Clean Eating: Weekly Menu {1/22/2015}

It's weekly menu time! Time to write down that plan and get to the grocery store. Not only does menu planning help me stay on track, it also saves money. I make a list of our meals for the week and then also write down all the ingredients I will need to buy. Then, when I am at the grocery store - I know exactly what I need to buy and don't end up just wandering and dumping things I don't need in my cart! 

I also have learned to build leftovers into my menu. Who wants to cook every night? If I don't have enough for leftovers - I'll send them with my husband for lunch and have a quick dinner back up for the next night (eggs, rice & beans, etc). 

So what's on the menu this week?

Clean Eating: Weekly Menu {1/16/2015}

The biggest key to me and staying on track is menu planning! I truly believe that your weight loss is about 80% what goes in your mouth and 20% exercise! Yes, exercise is SO important - but what you eat is even more important. Also, why put in all that work at the gym just to ruin it?
What's on the menu this week?

Freezer Meal Swap

Weekly Menu {1/9/2014} & Clean Eating Update

It's that time of week again - time to plan out another week of meals!

Shakes and Smoothies: Orange Pineapple Smoothie

Who says shakes and smoothies are just for summer?!?

Campfire Dinners

Dinner is always a struggle for me! At the end of the day, the last thing I feel like doing is cooking. I need something quick, easy, and healthy. 
A friend of mine recently told me about Campfire Dinners! I love them - they are like mini, individualized pot roasts. I made these for our small group and they were a crowd pleaser.

Weekly Menu

If I don't have a menu for the week - I won't stay on track. As long as I have a plan, we are good! I try to make my menu for a week or so at a time so I can make sure I can get what we need and thaw things out in time. It also helps me budget, because I buy what I need for the menu. 
Sometimes things get mixed around or we end up needing more or less - but I at least know what I have on hand to make. 
I realized that leftover nights are wonderful! Cook once and eat twice - YES! Sides for dinner are usually some kind of veggie that I can fix up quickly. 

Yogurt Bar!

Need the perfect sweet treat for your 4th of July party?  Ever asked to bring a sweet treat to a party, shower, or small group?  I always try to think of something that everyone will love, but that I will be able to enjoy, too.  

My solution: The Yogurt Bar!

It is so quick and easy to put together a yogurt bar - and the possibilities are endless!  I start with my FAVORITE vanilla Greek yogurt - Oikos!  I usually get a few containers even for a small crowd.  

Then you need the toppings!  On this occasion, I used strawberries, blueberries, granola, and M&Ms.

Other ideas:

-Any fruit (kiwi, pineapple, raspberries)

-Chocolate chips

-Mini Oreos

-Nuts (pecans, walnuts)

-Dried cranberries

-Shredded coconut

-Crushed graham crackers

Grab some clear cups (I recycle my endless supply from our wedding) and friends can create their very own yogurt creations! 

Our friends loved this when we did it for Life Group!  Then everyone is able to enjoy a sweet treat without all the guilt! ENJOY!

Skinny Peach Milkshake

Forgive me for not having wonderful pictures for this one, but it has quickly become one of my favorites!  My husband loves milkshakes, so this is a healthier alternative when we are in the mood for a shake.  Sometimes I have it for breakfast - since technically it is a protein shake.  I adapted this recipe from Whole Foods New Body.

Ingredients - 1 serving

1/2 frozen peach

1/2 frozen banana

1/2 scoop vanilla protein powder 

(I find one without artificial sweetener)

1/2 C vanilla almond milk 

(add 1 tsp vanilla if you use plain almond milk)

Peel & slice the fruit before freezing (I leave the peel on the peach - you'll want to peel it before freezing if it bothers you). 

Combine all the ingredients in a blender and pulse until milkshake consistency.

You can use fresh fruit, but you'll want to add 8-10 cubes of ice.  It won't be quite as thick.

 

You could always add some  fat free vanilla greek yogurt to make it creamer, but the frozen fruit really helps to make it thick. 

I altered mine so it is only 182 calories! 

Talk about guilt free!  You can always add more or less fruit, protein powder, & almond milk to suit your taste. 

ENJOY!

Pesto and Ricotta Stuffed Chicken

If you haven't figured it out by now, I am a big fan of chicken roll-ups!  Just check out Spinach Stuffed Chicken Parmesan and Chicken Cordon Bleu.  This recipe was restaurant quality!  I adapted this recipe from Kalyn's Kitchen.  I made extras so I could have company over and still have leftovers!  Alter the amount to fit your needs.  

Ingredients:

10 thin sliced chicken breasts

2 heaping tbsp basil pesto

2 heaping tbsp ricotta cheese

2 heaping tbsp grated mozzarella

2 eggs, beaten (or 1/2 cup egg beaters)

1/2 cup grated parmesan cheese

1/2 cup almond flour

black pepper to taste

olive oil non-stick cooking spray

1. Preheat your oven to 375F.  Spray a 9x18 casserole dish with non-stick cooking spray. 

2. Set up your chicken station.  I spread plastic wrap across my counter top and put the chicken on top.  Beat out the chicken with a meat tenderizer - if you get the thinly sliced chicken breasts, they should already be thin.   

3. In a small bowl, mix together the pesto, ricotta cheese, and mozzarella cheese.  Spread a layer of the pesto over each chicken breast.  

4. In one bowl, beat the 2 eggs (or pour in the egg beaters).  In another box, mix together the almond flour and parmesan cheese.  

5. Roll up the chicken from the small side to the wide side.  Dip the chicken in the egg and then roll in the almond flour mix.  Place the chicken roll in the casserole dish.

6. Spray the tops of the chicken rolls with olive oil cooking spray.  Bake for 35-45 minutes.  If you don't have as many rolls, you won't need to bake as long - start checking your chicken at 30 minutes.

I took a trip to the farmer's market and had fresh snap green beans and corn on the cob to serve as sides!  

ENJOY!

Skinny Pumpkin Muffins

Are you are ready for Fall as I am?  Colorful leaves, corn mazes, cider, sweaters, and PUMPKIN!  What's not to love?  Well, I have a fabulous Weight Watcher's recipe to share with you today for Skinny Pumpkin Muffins.  I found this at See Cupcake Run.  Easy, delicious, and skinny!!

Ingredients:
1 box of spice cake mix (I used Duncan Hines)
1 can (15 oz) pumpkin puree
1/2 cup unsweetened applesauce
cinnamon (to garnish)
non-stick cooking spray

1.  Preheat the oven to 350F.  Spray muffin tins with non-stick cooking spray.  I wouldn't use liners - they'll stick!!  The recipe says it's supposed to make 24 cupcakes - I made 12 and a few little bundt cakes. 

2.  Mix all the ingredients together in a large mixing bowl.  Fill each tin 2/3 full & sprinkle some cinnamon on top if desired.  

3.  Bake for 20-22 minutes. 

These are so cute to make as mini bundt cakes!

These are so moist and delicious!  Make sure to pace yourself - downing the whole batch cancels out the skinny part.  

ENJOY!