Breakfast
Sweet potato, egg, veggie, goat cheese wraps: (3 breakfasts first week/ 3 breakfasts second week)
Delightful! Freezable! I always triple...it goes fast!!
additional notes: We do not do the spicy spices or add anything to it for dipping. I make wraps all at once. Each morning, I pull out desired amount to fry in the pan with some coconut oil and serve hot.
Pepper, fried egg, and bacon (3 breakfasts first week/ 3 breakfasts second week)- my sista's idea
Cook a pepper in the oven on 350 for about 15-20 min, cook a couple eggs per person, and put strips of bacon on top! Add cheese and avocado if you like.
Cook a pepper in the oven on 350 for about 15-20 min, cook a couple eggs per person, and put strips of bacon on top! Add cheese and avocado if you like.
Hearty Blueberry Oatmeal Muffins (1 breakfast first week/ 1 breakfast 2nd week)
(my mama)
makes 12 muffins
makes 12 muffins
2 cups old-fashioned rolled oats
1 tsp. baking powder (aluminum-free)
2 tsp. cinnamon
1/4 tsp.salt
1 cup milk
1 large egg (or 1/3 cup water and 1 Tbsp. ground flaxseed)
1 Tbsp. vanilla extract
2 Tbsp. maple syrup
1/2 cup mashed bananas
1/2 cup fresh or frozen blueberries
1/2 cup chopped nuts (optional)
Preheat over to 375 degrees. Grease or line a muffin tin and set aside.
In large bowl, mix together the oats, baking powder, cinnamon, salt and nuts.
In smaller bowl, mix together the milk, egg (or flaxseed/water), vanilla, maple syrup and mashed banana.
Add liquid ingredients to the dry and mix well.
Stir in the blueberries.
Fill each of 12 muffin cups to almost the top.
Bake @ 375 degrees for 12-20 minutes until the tops of muffins are set. My oven cooks fast so it takes right around 12 minutes.
Note: You can play around with different ingredients, such as using applesauce or canned pumpkin instead of banana, as well as adding dried fruit (craisins, raisins, etc.). These are also good to have on hand for snacks.
Lunch
The Most Amazing Soup EVER: Creamy Red Lentil and Kale Soup (don't let name fool you!) (1st week lunches)
http://thehealthyfamilyandhome.com/creamy-red-lentil-and-kale-soup/
My littlest people asked for seconds! The baby licked her bowl!
My littlest people asked for seconds! The baby licked her bowl!
That Good Salad (2nd week lunches)
Carrie Watson
romaine lettuce
bacon
tomato
toasted almonds
swiss cheese
parmesan cheese
shredded chicken
Dressing: olive oil and lemon juice, garlic and salt
I alter to what I have on hand. I normally dump a whole box of Aldi organic spinach in with a handful of almonds and a handful of pumpkin seeds, 5 oz shredded cheddar, 4 strips off bacon crumbled. Dressing 1/3 cup evoo, 1/3 cup lemon juice, 4 garlic cloves- minced, and salt to taste topped with deer flank steak or chicken
I alter to what I have on hand. I normally dump a whole box of Aldi organic spinach in with a handful of almonds and a handful of pumpkin seeds, 5 oz shredded cheddar, 4 strips off bacon crumbled. Dressing 1/3 cup evoo, 1/3 cup lemon juice, 4 garlic cloves- minced, and salt to taste topped with deer flank steak or chicken
Snack time
Now, I must say, this was surprisingly delicious! It has since become a favorite.
Eggplant Dip
Preheat oven to 400....
Bake 1 whole eggplant for 30-60 min, depending on size, until it is soft.
Meanwhile, sauté 1 diced onion in 2 TB butter (or olive oil)
When onion starts to get clear, add 1 minced garlic clove and continue cooking for a few minutes (onions should get a little golden / brown)
When eggplant is finished, remove from oven, slice in half and let cool for a few mins, then scoop out the insides into the blender.
Add the onion / garlic mixture to blender once it and the eggplant have cooled a little bit. Add 3-4 spoonfuls of plain Greek yogurt.
Blend until smooth.
Add salt to taste.
Serve warm or cold with veggies, pitas, naan bread, crackers, etc.
(I have frozen this before and it comes out fine once thawed)
Brennan Townsend
Eggplant Dip
Preheat oven to 400....
Bake 1 whole eggplant for 30-60 min, depending on size, until it is soft.
Meanwhile, sauté 1 diced onion in 2 TB butter (or olive oil)
When onion starts to get clear, add 1 minced garlic clove and continue cooking for a few minutes (onions should get a little golden / brown)
When eggplant is finished, remove from oven, slice in half and let cool for a few mins, then scoop out the insides into the blender.
Add the onion / garlic mixture to blender once it and the eggplant have cooled a little bit. Add 3-4 spoonfuls of plain Greek yogurt.
Blend until smooth.
Add salt to taste.
Serve warm or cold with veggies, pitas, naan bread, crackers, etc.
(I have frozen this before and it comes out fine once thawed)
Brennan Townsend
Chia Seed Energy Bars
(they REALLY do give a boost and they are DELICOUS)
(they REALLY do give a boost and they are DELICOUS)
6 large Medjool dates
...
1/2 cup chia seeds
2 Tbsp. coconut oil
1/2 tsp. vanilla extract & pinch of cinnamon powder
dark chocolate chips & shredded coconut (2 Tbsp. of each)
Remove the pits from the dates and pulse dates in food processor or blender until it forms a paste. In medium bowl, mix the date paste with the chia seeds and coconut oil, chocolate chips, vanilla, cinnamon, and coconut and mix. It will form a thick dough.
Roll the dough into balls or press into the bottom of a small baking dish and cut into squares. It can be eaten immediately in dough form, but I think best when put in the refrigerator...gives a chewier texture.
Best not to eat too close to bedtime, because it does give some energy. Taken from wellnessmama.com website.
2 Tbsp. coconut oil
1/2 tsp. vanilla extract & pinch of cinnamon powder
dark chocolate chips & shredded coconut (2 Tbsp. of each)
Remove the pits from the dates and pulse dates in food processor or blender until it forms a paste. In medium bowl, mix the date paste with the chia seeds and coconut oil, chocolate chips, vanilla, cinnamon, and coconut and mix. It will form a thick dough.
Roll the dough into balls or press into the bottom of a small baking dish and cut into squares. It can be eaten immediately in dough form, but I think best when put in the refrigerator...gives a chewier texture.
Best not to eat too close to bedtime, because it does give some energy. Taken from wellnessmama.com website.
Dinner
Garlic and Lemon Chicken with Red Potatoes and Green Beans (3 dinners) Ingredients: 5 tbsp. olive oil, 2 tbs lemon juice or the juice of one lemon, 4 cloves garlic-minced, 1 tsp salt, 1/2 ts pepper, 3/4 lb green beans, 8 small red potatoes- sliced, 4 chicken breasts cut in half (8 halves so that the breasts are thin) or you can use chicken thighs or chicken legs
...
...
Line pan with 1 tbsp. olive oil
mix 5 tbsp olive oil, lemon juice, garlic, salt, pepper and combine with green beans and potatoes, and chicken
*We love the sauce, so I always double it.....and make sure well mixed with chicken, potatoes, and green beans
Preheat oven to 400
Bake uncovered for 1 hour and leave in the oven another 10 minutes or so ....you truly have to play with this time depending on the meat you use and the oven you have. I normally do chicken legs and it takes an hour. I then leave the oven off for a bit with the dish still inside. We like our potatoes and beans crispy.
Chicken Tenders (from my mama) paired with broccoli and potatoes (3 dinners)
10-12 chicken tenders
1 cup Italian dressing
2 tsp lemon or lime juice
4 tbs honey
mix marinade together and let marinate for at least an hour, but preferably all day. Dump all into a pan on medium high and keep stirring as they cook. The key is you want to cook it until the marinade absorbs into the chicken to form a glaze....takes about 40-50 minutes.
*For potatoes, I just chop them up in small pieces and toss in coconut oil and bake at 350 until a little crispy.
mix 5 tbsp olive oil, lemon juice, garlic, salt, pepper and combine with green beans and potatoes, and chicken
*We love the sauce, so I always double it.....and make sure well mixed with chicken, potatoes, and green beans
Preheat oven to 400
Bake uncovered for 1 hour and leave in the oven another 10 minutes or so ....you truly have to play with this time depending on the meat you use and the oven you have. I normally do chicken legs and it takes an hour. I then leave the oven off for a bit with the dish still inside. We like our potatoes and beans crispy.
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| Loaded Fries |
Loaded Fries by Mary Collins (1 dinner each week)
Chop up enough potatoes to fill a 9x13 pan, add a diced onion, and a bit of peanut oil (I use coconut oil as that is what I have on hand) along with salt & pepper and give it a good mix. Bake it at 425 for about 45minutes, stirring a few times along the way. Add shredded cheddar on top and let the cheese melt. Topped it off with some chopped green onions and bacon and served with homemade ranch dressing.
Pizza Night (1 night each week) *add in basil, oregano, Italian seasoning to dough
top dough with sauce, mozzarella cheese, and toppings http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html
Baked Spaghetti Squash (3 dinners)
1 spaghetti squash, cooked and stringed
Baked Spaghetti Squash (3 dinners)
1 spaghetti squash, cooked and stringed
1 jar good quality marinara sauce
1lb ground turkey or beef, cooked
1/2 bag kale, food processed1 cup cheese, mozerella or parmesan cheese or a mix
salt and pepper to taste
In greased pan, layer ingredients. Squash, kale, meat, salt and pepper, sauce, and then cheese. Bake at 350 for 25 minutes or until bubbly.
10-12 chicken tenders
2 tsp lemon or lime juice
4 tbs honey
mix marinade together and let marinate for at least an hour, but preferably all day. Dump all into a pan on medium high and keep stirring as they cook. The key is you want to cook it until the marinade absorbs into the chicken to form a glaze....takes about 40-50 minutes.
*For potatoes, I just chop them up in small pieces and toss in coconut oil and bake at 350 until a little crispy.
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