Weekly Menu 7/9 - 7/14

As always, I find myself spending hours upon hours each week trying to plan out my meals.  It should NOT be this difficult but somehow it gets harder and harder each week.  I have an issue with repeating meals too often and I continually strive to try new recipes and add new varieties of food into our meals.

After a week of NO PLANNING and making meals 

"on the stop" (terrible idea)

I decided to make myself a cute and colorful Menu Planner because that always helps me feel more excited about getting organized.

Here is our Menu for the week, including Jess's lunch Menu that I'm going to try and be good and pack for him :)

The things we do for love <3

WEEKLY MENU PLANNER

July 9^th – 14^th

DAY	LUNCH	DINNER
Monday	Jess: Eat Out Kim: Leftover Turkey Tacos	Smashed Potatoes Grilled Chicken House Salad
Tuesday	Jess: Leftover Chicken, Potatoes, & Salad, FRUIT	Grilled Tri-tip steak TJ’s Grain Mix Zucchini
Wednesday	Jess: Turkey & Ham Sandwich, FRUIT, Nut Trailmix	Green Pork Enchiladas Spanish Rice
Thursday	Jess: Leftover Green Pork Enchiladas Spanish Rice, FRUIT	Whole Wheat Pasta and Meat Sauce Olive Garden Salad
Friday	Sloppy Joes	Eat Out
Saturday	Sandwiches or Lentils & Rice	Easy Orange Chicken Broccoli and Rice

I'm trying out this recipe on Saturday Night

http://www.asweetpeachef.com/chicken/easy-orange-chicken/

Looks Delicious!

Enjoy your week and remember to EAT CLEANER!

Avocado Chicken Parmigiana

Jess frequently requests Baked Chicken Parmesan for dinner.  While playing around on Pinterest the other day, I found this amazing recipe for 

AVOCADO CHICKEN PARMIGIANA

photos and original recipe via ellenaguan.blogspot.com

Jess and I both devoured it with THIS SALAD on the side.  It was a delicious change to our normal chicken parmesan and one that I will definitely make again

(serves: 4 | Preparation: 15 minutes | Cooking: 15 minutes)

Ingredients:

2 Chicken Breast Fillets, halved lengthways (I prefer to use chicken tenders because they are the perfect size and it's really difficult to cut a breast in half perfectly)
1/2 Cup Plain Flour (I use whole wheat)
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs (see THIS RECIPE for homemade breadcrumbs)
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese 


Method:
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 10 minutes(turning after 5 minutes to have evenly colours on the breadcrumbs) in 400 degree preheated oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Strawberry Summer Salad

Hello everyone! 

It is officially summer if you couldn't tell by the DISGUSTING heat outside.  It seems that all I want to do these days is put on shorts and a baggy T-shirt, grab a popsicle, and watch Boy Meets World re-runs on my DVR.  I have so many things I want to do this summer (cook great meals, workout, shop, swim, etc) but the heat is seriously stunting my ambitions :)

My awesome sister Kelli and her husband Payne had us over for dinner a few weeks ago and I must share with you the salad recipe she made

Summer Salad with Strawberries and Feta

Recipe by Our Best Bites

–Salad greens (I just used chopped Romaine lettuce and Spinach)

–Crumbled feta cheese (This could be omitted if you're not a fan, I used the smallest amount)

–Thinly sliced red onions (Didn't have this in my fridge but will add it next time!)
 
–Sliced strawberries

–Candied pecans or walnuts (I used Candied Pecans I found at TJ's)

–Crumbled Turkey Bacon

–Honey Red Wine Vinaigrette to taste

Combine Ingredients in a large serving bowl and drizzle vinaigrette dressing on top. 

Serve immediately.

Ground Turkey Norwegian Stew

 Jess's parents recently returned home from their mission in Norway, and his mom occasionally makes NORWEGIAN STEW

for Sunday Dinners.

Jess is not a fan of soups and I wouldn't say they are my favorite but THIS soup for some reason always hits the spot.  Eilene says in Norway they usually make this soup with ground beef but she always uses ground turkey.

So today I begged her to finally give me the recipe so I could make it for dinner,

she gladly shared,

and I happily devoured.

This soup is both hearty and healthy and has a VERY beneficial ingredient that is not commonly consumed.. at least not by me anyway! Here is an actual picture of what the soup looks like before it was cooked, gotta love crappy iPhone pictures!

Ground Turkey Norwegian Stew
Yield: ~ 6 adult servings
Calories per servings: ~ 250,  5g. fat, 18g protein


Ingredients:
1 lb. ground turkey
1 c. chopped onion
4 medium carrots
4 stalks celery
4 medium red or gold potatoes
1/2 head of cabbage, shredded
1 tsp. dried basil
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
3-4 cups of chicken broth (can also use broth powder + water)


Directions:
Cook ground turkey and chopped onion together in a large pot over med/high heat.  Chop carrots, celery, potatoes, and cabbage and add to pot.  Pour in chicken broth and add all seasonings. Mix well and bring to a boil.  Cover and reduce head to low, let simmer for 15-20 minutes. Taste and adjust seasonings to your liking!

Enjoy with a fresh green salad and some whole wheat dinner rolls! Or just eat it plain like me :)

Kim's Notes:
-Use 93/7 ground turkey instead of EXTRA LEAN 99/1 turkey to get more flavor 
-You can buy pre-shredded cabbage at the store, I bought an 8 oz bag at Fresh & Easy
- If using a BROTH POWDER, use McKay's brand from Sprouts or buy chicken broth WITH NO MSG!
-BENEFITS OF CABBAGE!
More Vitamin C than Oranges: Powerful Antioxidant and Immune Booster
Rich in Fiber: Good for your digestion
Rich in Sulphur: Fights Infection
Great detoxer: Purifies the blood and removes toxins
Rich in Iodine: Good for the brain
Also contains vitamin E, Calcium, Magnesium, Potassium, etc!

Chewy Pumpkin Spice Granola Bars

 * PUMPKIN *

is truly one of my most favorite things.

Pumpkin Pie, Pumpkin Bars, Pumpkin Cookies, Pumpkin ANYTHING! I love it all.

So this week I combined my love of pumpkin with my love for homemade granola bars.

I take an apple and a granola bar to work almost everyday for my mid morning snack.  And healthy granola bars aren't cheap. These are the ones I love, if you haven't tried them, please do! You can get them at Sprouts or sometimes at Fry's.

Even though these granola bars are my tried and true favorites, sometimes I go the cheaper route and make  my own.

Chewy Pumpkin Spice Granola Bars

Picture via my Instagram 

Adapted from cleaneatingchelsey

Yield: 8 bars

Ingredients:

2 cups rolled oats, divided

1 tsp. cinnamon

1-1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 cup pumpkin puree

6 Tablespoons of Sweetener (I use 2 T. raw honey  2 T. pure maple syrup 2 T. coconut sugar)

1 tsp. vanilla

1/2 cup chopped nuts (I used 1/4 c. almonds 1/4 c. pecans)
1/4 cup chopped dark chocolate

Optional:
1/4 c. dried fruit


Directions:

Start by placing 1/2 cup of your oats into a mini food processor or blender. Process until oats have reached a flour-like consistency. In a large mixing bowl, combine the remaining 1-1/2 cup oats, 1/2 cup oat flour, 1 tsp. cinnamon, 1-1/2 tsp. pumpkin pie spice, and 1/4 tsp. salt. Toss the ingredients until all are well incorporated. In another mixing bowl, combine 1 cup pumpkin puree, 6 Tbsp. sweetener, and 1 tsp. vanilla. Whisk until smooth and add to dry ingredients. Stir until dry ingredients are mixed into the wet ingredients. Then, carefully fold in dark chocolate nibs and chopped nuts. Grease a 9×9 pan and transfer the granola bar mixture into the pan. Using your hands, press the granola mixture into the pan so it is even. Bake in a 300 degree oven for 20 minutes. Let cool completely before cutting into 8 bars. Wrap individually and store in the fridge. 


Kim's Notes:
Please use whatever sweeteners you prefer but know that the 3 sweeteners I chose to use are LOW GLYCEMIC which doesn't cause such a high spike in blood sugar. You need to use honey or maple syrup because it helps bind the bars together.  Here is what my sweeteners look like so you can find them at the store:

Sprouts or Trader Joes:

Raw Honey Glycemic Index: 30

Normal Honey Glycemic Index: 75 (same as white refined sugar)

 100 % Pure Maple Syrup Glycemic Index: 54

Coconut Sugar Glycemic Index: 35

You can buy this at Fresh & Easy or Online

Green Chile Pork Enchiladas

You all should know by now that NOTHING makes me happier than a QUICK, EASY, HEALTHY meal.  And todays recipe fits in all 3 of those categories.  I actually got this recipe from my mother and was AMAZED when she told me the ingredients.

Yep! That's it! 

And honestly they are delicious! 

The meat is amazing and I've made tacos and nachos with the meat which is also quick and easy.

Here is the enchilada recipe!

Green Chile Pork Enchiladas

via

Ingredients:

1 package carnitas (precooked seasoned pork) can find this at Trader Joes or at *Fry's

1 bottle of 505 green chile sauce (I use medium and it isn't too spicy) found at Fry's

12 small white corn tortillas

Optional:

2 ounces Tillamook Extra Sharp Cheddar Cheese (Shredded)

Directions:

1. Preheat oven to 350 degrees

2. Heat the pork according to package instructions

3. Shred meat in a medium sized bowl and add 1/2 bottle of the green chile sauce. Mix well

4. Warm tortillas 4 at a time in the microwave for 30 sec. - 1 min.  on a paper plate in between two damp paper towels.  This makes the tortillas pliable and easy to roll up without cracking. 

5. In a casserole dish or pan spray lightly with nonstick spray and coat bottom with a little bit of sauce.

6. Start filling enchiladas with shredded pork mixture and add a few sprinkles of cheese.  Fold and place in pan.

7.  Cover the enchiladas with the remainder of green chile sauce and top with a few sprinkles of cheese.

8. Cover with foil and bake for 30 min.

9. Let cool for 5 minutes and serve with rice and beans!

* The Carnitas at Fry's are kinda hard to find so ask an employee if you can't find them! They are located near the deli but not in the typical meat section.

Nutritional Information: (includes the 2 oz of cheese)

Serving Size:  2 enchiladas

Calories:  318      Fat: 13.7 g     Carbs: 27.3 g      Protein: 23.5 g     Vitamin C 320%!