Thursday, April 30, 2015

Sweet and Spicy Stir-fry (E)


***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!

I just love a good stir-fry. They are so easy to make and can be put together a million and one ways. They're an excellent way to use up those random vegetables in your fridge that you're just not sure what to do with before they start going bad. A lot of times I will use frozen veggies, especially during the winter. I typically use broccoli, peas, a bell pepper, carrots, onions and cauliflower. The night I made this I only had broccoli, peas and a bell pepper on hand so that's what I made and it was incredibly delicious. If you don't have stir-fry on your regular meal rotation you have got to start adding them in! It's one of my family's favorite meals.

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Printable Recipe
Sweet and Spicy Stir-fry      Serves 4-6
  • 1 t. coconut oil
  • 1 lb. boneless skinless chicken breast, diced
  • 1 large head of broccoli, cut into small florets
  • 1/2 bag of frozen peas
  • 1 red bell peppers, cut into thin strips
  • 1 c. quinoa (make sure you rinse it first) or brown rice
  • 2 c. water or FF chicken broth
  • Sweet & Spicy stir-fry sauce
Sweet & Spicy Stir-fry Sauce:
  • 1/2 c. FF chicken broth
  • 1/8 t. xanthan gum or glucomannan, optional
  • 3 T. Bragg's Liquid Aminos or soy sauce
  • 1 T. + 1 t. hot sauce (I used Frank's Red Hot Sauce) OR 1 1/2 t. Sriracha ***
  • 1/8 t. THM Sweet Blend or 1/4. Truvia
  • 1 clove of garlic, minced
  • 3 dashed of crushed red pepper flakes
***This amount of hot sauce will give you a nice medium spice, if you'd like mild use 3/4 t. hot sauce. If you'd like it really spicy, the use 1 1/2 T. hot sauce.

  1. In a small sauce pan, bring to boil the water (or chicken broth) to boil for the rice or quinoa. Cook to package directions.
  2. In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until the meat is cooked through.
  3. If you're using frozen vegetables, place them in a strainer and run them under hot water for about 2 minutes.
  4. In a small bowl combine all the ingredients for the sauce and set aside.
  5. Add the veggies to the skillet. Cook, stirring frequently for 3 minutes. Add the sauce and cook until the veggies are just tender, about 8-10 minutes.
  6. Serve over 1/2-3/4 c. quinoa or brown rice.


Tuesday, April 28, 2015

Today I'm Guest Posting

I'm guest posting today over at The Making of a Mom. She has some great tips and articles about you guessed it, motherhood. Pop on over and pay The Making of a Mom a visit.

Monday, April 27, 2015

Meal Plan Monday: 4/27-5/3/14


***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!
Wondering how or why to meal plan? Read this first. Wondering what all the letters (S, E, FP) mean after each meal? Check this out. I've also added page numbers if the recipe comes from the Trim Healthy Mama book. If you're still in search of even more meals or drinks take a look at my top 30 "E" mealsmy top 30 "S" meals20 Meatless THM Meals, my 20 favorite THM soupsmy 20 favorite shakes, smoothies and cold drinks and my 30 THM snack ideas. Also, be sure to follow me on Facebook and Pinterest so you never miss a meal plan, tip or recipe.

Don't have time to read it all now? Pin it for later.

Here we are at the end of April already. Crazy!!! I found some great deals at the store this month. I found a lot of produce on clearance that I froze, quinoa, eggs, brown rice and nuts at great prices. I found these deals fairly early in the month so I went through my grocery money faster than normal. I also placed a bulk order through Zaycon Foods for their chicken breasts. It's a $1.69/# right now! Because of that I'm not going to the store this week so my meal plan consists of things that I already had on hand in my pantry, fridge and freezer. I'm also including a few more meatless meals this week.

Printable Menu
Printable Shopping List

Here's what we'll be eating this week:

Monday:
B - Peanut Butter Milkshake (S)
L - (3) Lettuce Wraps (I used ham, mayo, mustard and a splash of red wine vinegar) with fresh veggies and water to drink (S) pg. 297
S - 1 c. air-popped popcorn seasoned with cayenne pepper and 1/2 c. of 1% cottage cheese with water to drink (E)
D - Out

Tuesday:
B - (2) eggs scrambled with green peppers and onions mixed in and cooked in coconut oil with Sweet & Spicy tea to drink (S)
L - Easy Tuscany Tomato Soup with small side salad dressed with red wine vinegar and water to drink (FP) ***making half of the soup recipe
S - (3) Tea Cookies with GGMS to drink (S)
D - Easy Mexican Casserole topped with lettuce and sour cream with water to drink (S)

Wednesday:
B - Apple Cinnamon Greek Yogurt with Sweet & Spicy tea to drink (E) pg. 250
L - Mexican Cottage Cheese Salad with cucumbers and strawberries on the side with GGMS to drink (E) pg. 302
S - (3) leftover Tea Cookies with water to drink (S)
D - Cheddar, Bacon and Veggie Frittata with small side salad dressed with red wine vinegar and olive oil with water to drink (S)

Thursday:
B - Reese Peanut Butter Cup Shake (S)
L - Sriracha Egg Salad in a low-carb tortilla with green beans and water to drink (S)
S - (3) leftover Tea cookies with Sweet & Spicy tea to drink (S)
D - Lentil Soup for the Soul with 1/2 an apple and water to drink (E)

Friday:
B - Sweet Cinnamon Quinoa and 1/2 an apple with water to drink (E) pg. 227
L - Chicken and White Bean Spinach Soup with water to drink (E)
S - small handful of almonds and 1 oz. cheddar cheese with Cider Pop to drink(S)
D - Pizza Casserole with side salad with Ranch dressing with Zevia Black Cherry Soda to drink (S) pg. 327

Saturday:
B - Fat Stripping Frappa (FP) pg. 240 ***I don't like coffee, so I'll be omitting that and having the frozen strawberry version instead
L - leftover Chicken and White Bean Spinach Soup with Zevia Black Cherry Soda (E)
S - hard-boiled egg on top of a Light Rye Wasa Cracker with a wedge of Light Laughing Cow Cheese with water to drink (S)
D - Grilled Chicken with "Spanish Rice" Quinoa and steamed broccoli with water to drink (E)

Sunday:
B - Baked Oatmeal with an apple added in with water to drink (E)
L - Out
S - Snickers Hot Cocoa (S)
D - At small group, not sure on what we're supposed to bring yet

Have a great week and happy eating!!!


Friday, April 24, 2015

THM E-Zine

***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!

Friends, I'm honored to be Trim Healthy Mama's featured blogger in their newest edition of their e-zine. If you have a minute, I'd love it if you'd pop on over and read my article. It's about how to save money while eating the THM way. I know a lot of folks struggle with staying within their grocery budget with this new way of eating, so I hope this article is helpful. The whole e-zine is filled with great information. If you don't regularly read them, you should start. Also it has a couple of recipes featuring their new Baking Blend product. Mine should be coming any day and I can't wait!




Thursday, April 23, 2015

Cheddar, Bacon and Veggie Frittata (S)


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My husband and two of my kids absolutely love eggs. They're a very inexpensive protein and the possibilities are endless as to what you can add to them. I'm always trying to come up with new ways to serve them to keep things interesting. I get bored with just plain old scrambled eggs. This frittata was a homerun with my crew. It would be great for any meal. With breakfast I ate it with a couple of strawberries cut up on the side. With dinner you could eat it with a small side salad. This is an S meal if you are following the Trim Healthy Mama plan. It has bacon in it. Need I say more?

Printable Recipe

Cheddar, Bacon and Veggie Frittata (S)     Serves 6-8
  • 12 large eggs
  • 8 oz. bacon (nitrate and sugar free), diced
  • (1) medium onion, diced
  • (1) medium red or green bell pepper, diced
  • (1) medium zucchini, diced
  • 2 T. unsweetened almond milk
  • 2 T. water
  • 1/4 t. salt
  • 1/4 t. black pepper
  • 1/8 t. garlic powder
  • dash of cayenne pepper, optional
  • 1 c. cheddar cheese, divided
  1. Preheat oven to 350 degrees. Lightly grease an 8x8 baking pan. In a large skillet over medium heat cook the onion, bell pepper, zucchini and bacon. Sprinkle with black pepper and cook until the veggies are tender and the bacon begins to get crispy, making sure to stir it occasionally. Using a slotted spoon remove to a paper towel lined plate or bowl. Pat the top of the mixture with a paper towel as well.
  2. In a medium mixing bowl beat the eggs, almond milk and water together. Add the spices, veggie and bacon mixture and 1/2 c. cheddar cheese to the bowl. Stir to combine and pour mixture into the baking dish.
  3. Bake for 15-17 minutes or until it is almost set in the center. Remove from the oven and sprinkle the remaining 1/2 c. of cheddar cheese on top. Put back in the oven and bake for 8-10 minutes more until the center is completely set and the cheese is melted.

Tuesday, April 21, 2015

NEW Trim Healthy Mama Baking Blend

***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!


You guys!!! I'm so excited. Trim Healthy Mama released a new Baking Blend product today and I CAN'T wait to try it. I've placed my order and hope it comes really soon. I'm already dreaming up all the ways to use it. There are a couple of recipes in the new THM e-zine that use the baking blend and they sound absolutely delicious. Order yours today as I'm assuming the demand for this product is going to be very high!

Monday, April 20, 2015

Meal Plan Monday: 4/20-4/26/15

***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!

Wondering how or why to meal plan? Read this first. Wondering what all the letters (S, E, FP) mean after each meal? Check this out. I've also added page numbers if the recipe comes from the Trim Healthy Mama book. If you're still in search of even more meals or drinks take a look at my top 30 "E" mealsmy top 30 "S" meals20 Meatless THM Meals, my 20 favorite THM soupsmy 20 favorite shakes, smoothies and cold drinks and my 30 THM snack ideas. Also, be sure to follow me on Facebook and Pinterest so you never miss a meal plan, tip or recipe.

Don't have time to read it all now? Pin it for later.

There are so many great bloggers who create THM recipes. I thought it would be fun to do a meal plan that includes many of my THM blogging buddies' recipes. I have tried most of these and loved them, and a couple of these are new for my family and I to try.  I'm excited for the menu this week!

Printable Meal Plan
Printable Shopping List

Here's what we'll be eating this week:

Monday:
B - Peanut Butter Cup Shake (S)
L - Quinoa Lentil Chili with water to drink (E) ***I'm using black beans in place of the ground beef.
S - Cottage Berry Whip with water to drink (FP)
D - Simply Delicious Grilled Chicken with Oven Roasted Asparagus with Bacon and broccoli with water to drink (S)

Tuesday:
B - Peanut Butter Milkshake (S)
L - leftover Quinoa Lentil Chili with water to drink (E)
S - 1/2 of an avocado with 1/2 c. cottage cheese and bell peppers with strawberry GGMS to drink (S)
D - Cheesy Chicken Enchiladas with side salad with oil and red wine vinegar with water to drink (S)

Wednesday:
B - Thin Mint Shake (S)
L - Rice and Beans with side salad with a splash of red wine vinegar with water to drink (E)
S - Lemonade Frosty (FP)
D - Mongolian Beef over Not Naughty Rice with water to drink (S)

Thursday:
B - Going Bananas Shake (E)
L - Garbanzo Bean Soup with water drink (E)
S - 1/2 c. 1% cottage cheese with strawberries on the side with Sweet and Spicy Tea to drink (FP) 
D - White Chicken Lasagna with green beans and water to drink (S)

Friday:
B - Zucchini Muffin with strawberries and Sweet and Spicy Tea to drink (S)
L - leftover Garbanzo Bean Soup with water to drink (E)
S - 0% Plain Greek Yogurt with 2 T. peanut butter mixed in with water to drink (S)
D - Jalapeno Burger with Sriracha Burger Sauce with a side salad dressed with Ranch and a Cherry Cola Zevia to drink (S)

Saturday:
B - Crustless Quiche with Sweet and Spicy Tea to drink (S)
L - Easy Tuscan Tomato Soup with a wedge of Light Laughing Cow Cheese mixed it and a salad with a splash of red wine vinegar with water to drink (FP) ***I'm cutting the recipe in half because only half my family will eat tomato soup.
S - Peanut Butter Whip with water to drink (S)
D - Grilled Chicken with Roasted Vegetable Greek Salad with water to drink (S)

Sunday:
B - Berry Lemon Shake (S)
L - out
S - Snickers Hot Chocolate (S)
D - Spinach Casserole with green beans and side salad with Dijon Balsamic Vinaigrette with water to drink (S) 

Thursday, April 16, 2015

Mexican Stuffed Peppers (E)


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If you've read my blog for any length of time you know that I have a small (ok MEGA) love for Mexican food. Seriously, I think I have a problem. Just because we're eating healthy and following the Trim Healthy Mama way of eating, doesn't mean we need to give up our Mexican delicacies.

This recipe was inspire by another Mexican recipe I created (there's a shocker), Zesty Salsa Chicken and Black Bean Casserole. My family absolutely gobbles this recipe up but I get bored easily and wanted to recreate it another way. Enter Mexican Stuffed Peppers. The recipes are similar but the stuffed peppers have some fun extras added in.

This is a larger recipe, it makes 10-12 stuffed peppers, so if you have a smaller family feel free to cut it in half. It was perfect for my of 6. We had 3 leftover which we will eat tomorrow for lunch! Mmmm....I can't wait.

Printable Recipe
Mexican Stuffed Peppers (E) Makes 10-12 Stuffed Peppers

  • 2/3 c. brown rice
  • 1 1/2 c. vegetable or chicken stock
  • 1 T. olive oil
  • 1 med. onion, diced
  • 1 med. green pepper, diced
  • 1 med. carrot, peeled and diced
  • 4 oz. diced green chilies
  • 2 cooked boneless, skinless chicken breasts, diced
  • 3/4 t. cumin
  • 1/2 t. salt
  • 3 dashes of cayenne pepper (if you don't like spice omit this all together, or use 1 dash)
  • 3/4 c. jarred or homemade fresh salsa (I use this recipe for the salsa and substitute 1/4 t. THM Sweet Blend for the sugar. Whatever salsa you use, just make sure it has NO added sugar.)
  • 15 oz. black beans, drained and rinsed
  • 8 oz. enchilada sauce
  • 10-12 large bell peppers, colors of your choosing
  • mozzarella cheese
  • optional toppings - fresh or jarred jalapenos, cilantro, 0% Plain Greek Yogurt, salsa

    1. Mix rice and stock in a pot, cover and bring to a boil. Turn down to a low simmer and cook until tender, about 40 minutes.
    2. Pre-heat oven to 375 degrees and lightly grease a 11x17 pan.
    3. Heat olive oil in a skillet over medium heat. Add onion, green peppers, carrots and green chilies to the pan and sauté until the onion is tender. Add in the chicken, salsa, enchilada sauce and spices. Stir to combine. Turn off the heat and add the cooked rice and beans to the mixture. Stir and make sure it is completely combined. Adjust seasoning if needed.
    4. Rinse and dry the green peppers. Cut off the top stem portion of the pepper so it is now open like a cup. Clean out any seeds or white membrane to allow for maximum stuffing.
    5. Scoop chicken and bean mixture into the peppers and line them in the pan close to each other, but not touching.
    6. Cover with tin foil and bake for 35 minutes.
    7. Remove the foil. Sprinkle the top of each pepper with a pinch of mozzarella cheese. Bake for an additional 15 minutes, until the cheese is melted.
    8. Remove from the oven and let the peppers sit for 5 minutes before serving. 
    ***To save time on the night of preparing the meal, make the filling ahead of time. I made it while I was making lunch and the just reheated it at dinner. You could make the filling a day or two ahead of time as well.

    Monday, April 13, 2015

    Meal Plan Monday: 4/13-4/19/15


    ***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!

    Wondering how or why to meal plan? Read this first. Wondering what all the letters (S, E, FP) mean after each meal? Check this out. I've also added page numbers if the recipe comes from the Trim Healthy Mama book. If you're still in search of even more meals or drinks take a look at my top 30 "E" mealsmy top 30 "S" meals20 Meatless THM Meals, my 20 favorite THM soupsmy 20 favorite shakes, smoothies and cold drinks and my 30 THM snack ideas. Also, be sure to follow me on Facebook and Pinterest so you never miss a meal plan, tip or recipe.

    Don't have time to read it all now? Pin it for later.

    I got a fantastic deal on apples this week at the store. At Meijer this week they have 3# bags of red delicious apples as part of their 10/$10 sale. So I picked up 5 bags. I'm not sure if this is just a regional deal or not, but check your ads. My four kids LOVE apples so I was so excited about getting this great deal! You will also notice that apples are included much more than normal in my meal plan.

    Here's what we'll be eating this week:

    Monday:
    B - (2) scrambled eggs with green peppers and onions cooked in coconut oil with strawberries on the side and Sweet & Spicy tea to drink  (S)
    L - Just Like Campbell's Tomato Soup with water to drink (S) pg. 292
    S - Snickers Hot Chocolate (S)
    D - Egg Roll in a Bowl with water to drink (S)

    Tuesday:
    B - Peanut Butter Milkshake (S)
    L - Waldorf Cottage Cheese Salad with water to drink (E) pg. 300
    S - Oikos Triple Zero Greek Yogurt with strawberries mixed in with water to drink (FP)
    D - Chicken Lettuce Wraps with Spicy Peanut Sauce (S)

    Wednesday:
    B - Apple Cinnamon Greek Yogurt with Sweet and Spicy tea to drink (E) pg. 250
    L - BLT Salad with water to drink (S) pg. 306
    S - Chocolate Cake Batter Protein Shake (FP)
    D - Taco Salad topped with cheese, sour cream and enchilada sauce with water to drink (S) pg. 347 ***Last week I really wanted a wet burrito, but to my dismay I was all out of low-carb tortillas. I just couldn't shake my craving for that wet burrito so I went ahead and just added the enchilada sauce to my taco salad and it was delicious!! I didn't even miss the tortilla shell. This is becoming a permanent addition to my taco salad from now on.

    Thursday:
    B -  Apple Cinnamon Greek Yogurt with Peppermint tea to drink (E) pg. 250
    L - leftover Taco Salad with water to drink (S)
    S - Cottage Berry Whip with water to drink (FP)
    D - Black Bean and Lentil Chili with water to drink (E) ***Omit the corn and substitute the honey with 3/4 t. THM sweet blend or 1 1/4 t. Truvia

    Friday:
    B - Thin Mint Shake (S)
    L - leftover Black Bean and Lentil Chili with water to drink (E)
    S - Guacamole with fresh veggies with GGMS to drink (S)
    D - Pizza Casserole with fresh veggies and Zevia Black Cherry Soda (S) pg. 327  ***I'm going to make the Pizza Casserole in the crock pot with these great directions from Jennifer at Working at Homeschool.

    Saturday:
    B - Caramel Apple Smoothie (E)
    L - Very Berry Salad with Dijon Balsamic Vinaigrette with water to drink (S)
    S - leftover guacamole with fresh veggies with water to drink (S)
    D - Broccoli Cheese Soup with water to drink (S)

    Sunday:
    B - Apple Cinnamon Greek Yogurt with water to drink (E) pg. 250
    L - Sriracha Egg Salad wrapped in Romaine lettuce with strawberries on the side with water to drink (S)
    S - 1 c. 1 % cottage cheese with strawberries on the side with GGMS to drink (FP)
    D - Out

    Printable Meal Plan
    Printable Shopping List

    Have a great week and happy eating!!!

    Thursday, April 9, 2015

    Simply Delicious Marinade (S, E or FP)



    ***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links it helps to cover the costs of operating my site. Thank you for your consideration and support!

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    We absolutely love to grill and now that it's getting warmer we'll be doing a whole lot more of it. For years I bought prepackaged marinade from the store but since starting THM the marinades I used to buy are no longer on plan. So my answer is to always try to make a homemade version. I have tweaked and re-tweaked this recipe. It is as the title states - simply delicious.

    Some marinades can over power the meat, but this marinade really adds a great bit of flavor and really enhances the meat's natural flavor. We have used this on chicken and steak and it was great on both. This marinade can be used in any fuel setting on any type of meat that you choose. For example we had an E meal with grilled chicken breast, quinoa and steamed broccoli. We used the marinade in a S setting by having a delicious steak with roasted asparagus and broccoli with a pat of butter. Both tasted fantastic!

    Printable Recipe

    Simply Delicious Marinade
    • 1/2 c. beef broth or stock
    • 1 T. lemon juice
    • 1 T. Bragg's Liquid Aminos or soy sauce
    • 1/2 t. ground ginger (if you like a stronger ginger flavor use 3/4 t.)
    • 3/4 t. THM sweet blend or 1 1/4 t. Truvia (If you are non-THM you can use 1 T. of sugar or honey as a sweetener)
    • 2 cloves of garlic, minced
    • 1/4 t. cumin
    • salt and pepper to taste
    • 2 lbs. steak or chicken, if you want to use a combination of the meats just make sure you marinate them in separate containers to avoid cross contamination
    1. Combine all the ingredients, minus the meat in a small bowl or 2 cup measuring cup.
    2. Place meat in a container that has a lid and is deep enough to contain it and the marinade. Pour marinade over top of the meat and flip it over once to ensure both sides are covered with the marinade. 
    3. Marinate in the refrigerator for at least 8 hours or overnight, flipping it once during the marinating process.
    4. Grill it up and let meat rest for 5 minutes on a cutting board or plate before serving.
     

    Monday, April 6, 2015

    Meal Plan Monday: 4/6-4/12/15


    Wondering how or why to meal plan? Read this first. Wondering what all the letters (S, E, FP) mean after each meal? Check this out. I've also added page numbers if the recipe comes from the Trim Healthy Mama book. If you're still in search of even more meals or drinks take a look at my top 30 "E" mealsmy top 30 "S" meals20 Meatless THM Meals, my 20 favorite THM soupsmy 20 favorite shakes, smoothies and cold drinks and my 30 THM snack ideas. Also, be sure to follow me on Facebook and Pinterest so you never miss a meal plan, tip or recipe.

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    I hope you had a great Easter with your family and friends. We had a great day. Now I have to find a way to get rid of all this candy that in my house!! Ahh it's staring at me and calling me to eat it, but I won't give in.

    We homeschool here at our house and my kids are so mad that we aren't on Spring Break like their cousin. People, you should have heard the drama and crying in my house this morning! Oh. My. Word! You would have thought I said no summer break. Wowza! Anyhow, to smooth things over I offered to let them have play dates in the afternoon with their cousin, which thankfully alleviated the drama. Then one of my daughters asked if they could help plan some of the dinner meals this week to make it more special. So of course I agreed! Each of my kids, even the two year old, is choosing one dinner meal this week. They all actually chose something that was on-plan. So take heart Mamas that are struggling to get your families on board with THM, kids do eventually come around.

    Here's what we'll be eating this week:

    Monday:
    B - Sugar-Free Chocolate Peanut Butter Milkshake (S)
    L - Loaded Fotato Soup and side salad with drizzle of EVOO and red wine vinegar with water to drink (S) pg. 294
    S - Cottage Berry Whip with water to drink (FP) ***I always double this and freeze it so I have snack for another day as well.
    D - Copycat Olive Garden Minestrone Soup  with water to drink (E) ***Reduce oil to 1 T.

    Tuesday:
    B - (2) eggs scrambled with green peppers and onions and cooked in coconut oil with hot peppermint tea to drink (S)
    L - leftover Olive Garden Minestrone Soup with water to drink (E)
    S - leftover Cottage Berry Whip with water to drink (FP)
    D - Taco Salad with cheese, sour cream and salsa with water to drink (S) ***Use this taco seasoning recipe.

    Wednesday:
    B - Thin Mint Shake (S)
    L - Mexican Cottage Cheese Salad (FP) pg. 302 ***I'm using this salsa
    S - Hard-boiled egg with celery, some grape tomatoes and cucumber slices with GGMS to drink (S)
    D - Lean Marinated Steak, roasted asparagus, broccoli with a pat of butter and water to drink (S) ***Recipe for the marinated steak coming later this week

    Thursday:
    B - (2) eggs scrambled with green peppers and onions and cooked in coconut oil with hot apple spice tea to drink (S)
    L - Light Tomato Soup with side veggie salad drizzled with 1 t. EVOO and red wine vinegar with water to drink (E) pg. 293 ***Make sure you use non-fat Greek yogurt in the soup to ensure that this meal stays in the E territory.
    S - (2) Light Rye Wasa Crackers topped with (2) slices of lean deli turkey and mustard with GGMS to drink (FP)
    D - Zesty Salsa Chicken and Black Bean Casserole with water to drink (E)

    Friday:
    B - Berry Lemon Shake (S) ***I'm leaving out the cream cheese because I forgot to buy it at the store. I'm sure it will still taste great even without it. :)
    L - Big salad topped with strawberries, almonds and Tangy and Sweet Vinaigrette with water to drink (S)
    S - 0% Greek Yogurt, sweetened to taste and layered in a parafait with strawberries and an apple with water to drink(E)
    D - Pizza Casserole with fresh veggies with a Zevia Black Cherry Soda to drink (S) pg. 327

    Saturday:
    B - Crustless Quiche with fresh strawberries on the side with water to drink (S)
    L - Big salad topped with strawberries, almonds and Tangy and Sweet Vinaigrette with GGMS to drink (S)
    S - 1/2 c. 1% cottage cheese with fresh veggies with water to drink (FP)
    D - Quinoa Lentil Chili with Zevia Black Cherry Soda to drink (E) *** I'm omitting the meat and adding black beans

    Sunday:
    B - Almond Raspberry Swirl Yogurt with water to drink (S) pg. 252
    L - Grilled hamburger with fresh veggies and Crunchy and Tangy Bacon Coleslaw with water to drink(S)
    S - (2) Wasa Light Rye Crackers topped with wedge of Light Laughing Cow Cheese with GGMS (FP)
    D - We have small group and I'm not sure as to the type of food we're supposed to bring yet.

    Printable Meal Plan
    Printable Shopping List

    Have a great week and happy eating!!!

    Friday, April 3, 2015

    Crunchy and Tangy Bacon Coleslaw (S)

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    I just love coleslaw. It always reminds me of picnics, church potlucks and family reunions. Now that warmer weather is on the way and we'll be grilling out more, I really wanted to come up with a coleslaw that was on plan, but still very delicious to accompany my grilled food. This coleslaw hits all the right notes. It's sweet but tangy with a perfect little crunch from the nuts and cabbage. It makes quite a bit, so it's great to bring to gatherings as well.

    I like my coleslaw a little "chunkier" so I cut my cabbage by hand, but if you like your coleslaw to be thinner, then shred it on a box grater or in your food processor. Or if you're really short on time, buy the pre-shredded cabbage from the store. No shame in taking a little help from the store. :)

    Printable Recipe
    Crunchy and Tangy Bacon Coleslaw (S)
    • 3/4 c. mayonnaise *For those wishing to make their own mayo, here's a great recipe from Paleo Leap
    • 1 t. THM Sweet Blend or 1 1/4 t. Truvia
    • 1 1/2 t. apple cider vinegar
    • 4 c. green cabbage, shredded
    • 1 1/2 c. red cabbage, shredded
    • 6 slices bacon, cooked until crispy and crumbled
    • 1/2 c. nuts - sliced almonds or peanuts taste the best
    1. Mix mayo, sweetener and apple cider vinegar in a large bowl.
    2. Add the cabbages and bacon to the bowl and mix lightly. Refrigerate at least 1 hour before serving.
    3. When you're ready to serve, add the nuts and stir to combine.