Kristen's Menu - Week of June 12

Breakfasts:
Favorite Oatmeal (Never gets old...)
Berry Oat Bars (Excited to try this new recipe.  No strawberries on Kate's half.)
Crepes (I would say I will post this recipe from my Bosch cookbook later, but I know I won't.  So here it is...)
      1/2 c. fresh ground wheat flour
      1/4 c. white flour (always buy unbleached)
      3/4 c. milk
      2 eggs
      1 T. honey
      1 T. olive oil
      dash of cinnamon
Combine in blender and process 1 minute.  Refrigerate about 30 minutes.  Brush skillet with oil and when hot pour about 3 T. batter into pan.  Tilt pan in all directions until batter covers pan in a thin film.  Cook crepe 1 minute.  Turn or flip crepe and cook 30 more seconds on other side.  Stuff with fruit, drizzle with natural syrup, and be in heaven.

Lunches:
Sandwiches (This week it will be almond butter/jelly, chicken or turkey, and tuna.)
BBQ Chicken Wraps (Seriously, so yummy.  I use nitrate-free deli sliced chicken and add a drizzle of healhi{er} ranch with the bbq sauce.)

Dinners:
Pizza (I tried premade wheat pizza dough last time I made pizza and remembered that nothing compares to homemade pizza dough made with fresh ground wheat.  Learning about the amazing benefits of using this type of wheat is one of the most important things you can do for your family's health.  Just substitute it for white flour in any recipe.  And if you need some, just let me know.  I grind every two weeks, thanks to my kind mother-in-law who lets me use her grinder.) 
Lentil Rice with Chicken (I bought this on sale at Sprouts a month ago and decided to try it tonight.   I love having convenient meals around that are still healthy.  I am happy to say that this one was a hit with everyone!  Follow the link and click on the Lentil Pepper Rice Medley recipe on the right of the page.  I reduced the cumin to 1/4 tsp., left out the pepper flakes for the girls, and substituted olive oil for butter.)
Tamale Pie (Another easy meal that everyone likes.  I try to go easy on the cheese and leave out the sugar.  I will be using some of the organic grass-fed ground beef I stocked up on last time Sprouts had it for only $3.99/pound.  It's supposed to be as good for you as salmon, and much cheaper/easier to make too!)

Shopping at Sprouts this week.  Here are my picks...
nitrate-free deli meat chicken (Always go nitrate-free with deli meat, hot dogs, bacon, etc.  Especially for children.  The new research on nitrates is just plain scary, so try to stay away from them when possible.)
watermelon
strawberries
blueberries
white onion
cucumber
red pepper
green pepper
organic bananas
organic apples
Earth's Best Chicken Nuggets Family Size Bag (Only $3.99 so I am stocking up.  These are the healthiest/yummiest you will find for your little ones.  And maybe for yourself too.)
eggs (omega 3)
fruit juice
milk (always antibiotic/hormone free)
Sprouts brand Mac & Cheese (Always nice to have on hand, these are much healthier than the traditional brand and are only 89 cents a box this week.)
Real maple syrup
Sprouts brand tomato sauce

That's about all for the week!  Kim is coming over to help bake bread tomorrow, yay!  And I absolutely must remember to take my iron and protein this week.  And here is a picture, since I never take the time to post any.  Not that this even looks good at all, but I try to teach Olivia to make a rainbow at each meal and this was her attempt one day for lunch.  Grapes, strawberries, cheese, meat, and lentil chips on a piece of bread.  Yummy.  :)  And speaking of rainbows, I need to post our baking session on Saint Patrick's Day when we made rainbow cupcakes using fruit to create the colors. 

Roasted Red Potatoes and Carrots

This recipe is amazing for so many reasons. Use it as a side dish to grilled meat and salad or be extra clean and make it your main entree! I love this recipe because it requires NO butter, milk, or cheese to make the potatoes delicious. Have not found another potato recipe that does that yet! MAKE THIS tonight and adjust the seasonings to your liking. Also experiment with other vegetables you enjoy.

Ingredients:

* 2 pounds red potatoes, scrubbed and cubed

* 2 c. baby carrots

* 2-3 T. Olive Oil

* 1 clove garlic (minced)

* Salt & Pepper, to taste

* 1 T. dried parsley flakes

Directions:

1. Preheat oven to 350 degrees.

2. In a large ziploc bag, combine cubed potatoes, baby carrots, olive oil, and minced garlic. Shake bag to coat the vegetables thoroughly.

3. Spray a large baking sheet with a small amount of non-stick spray, and remove the vegetables from the bag. Spread out onto the sheet in a single layer.

4. Season with salt, pepper, and parsley and stir the vegetables to evenly coat. 

5. Cook for 30 minutes, then turn the oven to 400 degrees and finish cooking for 20-25 minutes, or until potatoes are crisp on the edges.

**Tips**

1. before turning to 400 degrees, stir the vegetables to prevent sticking and to get an even crisp on both sides.

2. turning to 400 degrees for the last 20 minutes brings out the sweetness in the carrots and creates an amazing flavor!!!

 

Spanish Rice

 

When Jess and I went vegan for 2 weeks, this recipe saved my life! Even if you aren't a vegan, having one vegan meal a week is a great change that always leaves me feeling healthier. When you take out meat and dairy... it's almost impossible to eat unhealthy! Rice doesn't always have to be a side dish, make this your main meal with some Clean Eating Guacamole  and Reduced Guilt tortilla Chips from Trader Joes on the side!

Prep time: 10 min

Cook time: 30 min

Ingredients:

* 1 T. Olive Oil

* 1 c. uncooked white rice

* 1 onion, chopped

* 1 clove garlic (minced)

* 1/2 green bell pepper, chopped

* 2 c. chicken broth

* 1 (10 ounce) can diced tomatoes and green chiles

* 2 tsp. chili powder, or to taste

* 1 tsp. salt

Directions:

1. Heat oil in a deep skillet over medium heat. Saute onion, garlic, and bell pepper until onions are tender.

2. Add the uncooked rice and let it brown for a few minutes.

3. Stir in chicken broth and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes. 

4. After 30 minutes, remove skillet from burner and let sit for 5 minutes BEFORE taking off the lid. 

5. Remove lid, fluff rice, ENJOY! 

5 Layer Mexican Dip

This recipe comes from Ellie Krieger who has a cooking show on Food Network called "Healthy Appetite"

She is a registered dietitian and she tells you all the health benefits of the ingredients she cooks with!

This recipe is so delicious and tastes so fresh

Don't be put off by the long ingredient list, 5 layers of goodness requires lots of yummy ingredients!

Total Time: 23 min     Prep: 15 min       Cook: 8 min

Yield: 12 servings, serving size 1/2 cup

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo (I never use this)
• 4 tablespoons lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Directions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
Per Serving:
Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

Kim's Menu: Week Of June 6th

Monday: Orange Chicken And Brown Rice with Steamed Veggies

Tues: 5 Layer Mexican Dip, Spanish Rice, nachos

Wed: Roasted Red Potatoes & Carrots, Caesar salad, grilled chicken

Thurs: BBQ Chicken Salad

Fri or Sat: Grilled Hamburgers

Kim's Menu: Week of May 30th

 ::: Sparking Strawberry Lemonade :::

hurray for summer!

Now on to my menu :)

Monday: Memorial Day! Costa Vida with our friends

Tuesday: Grilled Chicken / Zucchini from our garden / Salad with Olive Garden Dressing

Wednesday: Steamed Broccoli / Scalloped Potatoes and Ham

Thursday: Homemade Hamburgers! Kelli and Payne over for dinner!

Friday: Texas Roadhouse with friends, don't eat too many rolls!!!

Scalloped Potatoes and Ham

 

This meal is great when you do not feel like running to the store.  I usually always keep potatoes on hand to make easy dinners and side dishes. Besides the long cooking time, this meal is quick to prepare and easy clean up.

 

Recipe slightly adapted from www.excellenteats.blogspot.com

 

1 TBSP Butter

2 TBSP flour

2 C milk
1/2 medium onion (finely diced)

1/2 tsp. salt
1/4 tsp pepper

1 TBSP. Parsley flakes

1/2 - 1 c. grated cheddar cheese (amount used is to your own preference)

2 pounds red potatoes (thinly sliced) *you can use russet or yukon potatoes as well!
6 oz nitrate/nitrite free ham, cubed (Trader joes, boars head, or hormel natural)

Preheat oven to 375.

In a large saucepan, melt butter over low-med heat. Add onion and cook until onions are translucent. Mix in the flour , and stir constantly with a whisk for one minute. Stir in milk. Add salt, pepper, and parsley. Turn heat up to medium and cook until mixture has thickened (will be several minutes). Stir in cheese and continue stirring until melted, about 30 to 60 seconds.

Add potatoes and stir to mix thoroughly. Then pour mixture into a greased 9x13 baking dish. 

Cover with foil and cook for 25-30 minutes. Remove tinfoil and continue cooking another 25-30 minutes or until potatoes are tender.

Allow to cool for 5-10 minutes before serving.