Meal Planning: January 31st

I will admit it even before you start reading...not going to be one of our healthiest weeks in the kitchen. We have Camden's birthday and mine this week...so there will be some splurging...hahahah!!!

Sunday: Spicy chicken black bean soup
Monday: Camen's Birthday: Steak and pasta with red sauce. His special treat will be a peanut butter pie!!!
Tuesday: Taco Tuesday
Wednesday: Roast with various vegetables
Thursday: My birthday: Steak, vegetable fried rice (Trader Joe's), and Bird's nest (Trader's joe). For my special treat I picked out cookie butter cheese cake!!!
Friday: ??? Probably flat out pizzas but we'll see!

Hope you all have a yummy week as well.

21 Day Fix Approved Enchilada Soup

I've been making a new soup each week. This one was right up my alley as I love anything with a Mexican twist. This can be served over a quinoa or brown rice if you would like...I'm sure that would make it just as tasty!


What You Need –
4 Large Chicken Breast
1 Green Bell Pepper diced
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
1/2 Cup Salsa (no sugar added)
3 cups Organic low sodium Chicken broth
14 oz Diced Tomatoes
8 oz tomato sauce (no sugar added )
1 cup of spinach
1 tablespoons chili powder
1/4 teaspoon cayenne
1 teaspoons cumin
2 tablespoons chopped oregano leaves
1 teaspoon chopped rosemary leaves
2 tablespoons lemon juice
2 teaspoon freshly-ground black pepper
shredded cheese sprinkled on top
plain greek yogurt, or avacado you could add to top of soup
Instructions –
Add all ingredients to Crock Pot
cook on low for 4-6 hours

Meal Planning~ week of January 24th

Good afternoon from a sunny Columbus! There's a little snow on the ground...but nothing too exciting as the rest of the country is getting a TON of snow!!!
Still sticking to my goals with the hammer and chisel nutrition plan! This week we have planned:
Sunday~ grilled chicken, roasted broccoli, and sweet potato
Monday~ Greek chicken in whole wheat pitas
Tuesday~ Taco Tuesday
Wednesday~ carne asade
Thursday~ 21 day fix chicken enchilada soup over quinoa
Friday~ Flat out pizzas

Just some ideas for you all as you are setting up your menu plans!
Have a great one!Stay warm!

Meal Planning~ week of January 17th

Hey all!! Hope that you are having a nice long weekend. The boys have had a four day weekend with tons of activities planned so I am now just finally getting around to sharing what's on the menu at our house this week. I am trying to stick to the hammer and chisel meal plan as best as I can. This girl is really sticking to her goals! :)

This week we are having:
Sunday~ Grilled chicken, sweet potato, roasted broccoli and red onion
Monday~ 21 day fix chili (fixate cookbook)
Tuesday~ Taco Tuesday
Wednesday~ Steak fajitas (from the fixate cookbook)
Thursday~ Having a moms night out at a local pub this week so might have a cheat night :)
Friday~ Chicken noodle soup (also from the fixate cookbook)

Tonight's dinner was delicious and added some hot sauce for extra spice.
Any questions? Dont hesitate on asking.
Enjoy your week!

Chicken Piccata

Who loves chicken? This girl right here! LOL! I could eat chicken almost any night of the week. This was a delicious meal. I added brown rice and roasted vegetables to the mix to make it a complete dinner.
Enjoy!

Ingredients:
Chicken Breasts
1 Tbsp. whole wheat flour
2 Tbsp. olive oil
1 clove garlic, finely chopped
2 Tbsp. fresh lemon juice
½ cup low-sodium, organic vegetable broth
6 Tbsp. capers
1 (14-oz.) can quartered artichoke hearts, packed in water, drained

Preparation:
1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken, cook for 3 minutes on each side, or until browned.
4. Add garlic; cook for 1 to 2 minutes or until tender.
5. Add lemon juice, broth, capers, artichoke hearts,  cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

Spinach Balls

pinach Balls
Ingredients
2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped
2 1/4 c. stuffing with herbs = 6 eggs, beaten
1/2 c. melted butter
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper

Directions
1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray.
2. Bake at 350 for 20 minutes. Makes approximately 60 balls.
NOTES:
Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.)
For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes.
For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes).

Product Review: Flat Outs Pizza Crust

How loves pizza??? This girl right here does...LOL!!!
I wanted to find an alternative that would be considered "healthy" and make some at home.
From my research, it seemed like flat outs was going to be answer!! I was so excited and ran to WalMart to pick some up.
We tried them out yesterday night and I cannot wait to have another one. I bought the rosermary and olive oil ones. That added such a nice touch of flavor. I topped our pizza with pizza sauce, mozzarella cheese, and pepperoni. I added red onion to mine. I cooked them up in about 10 minutes and they were PERFECT. If you are a fan of thin crust, this is definitely for you!! It was nice and crispy. If you don't mind cooking up your own pizza be sure to check these out!

No...I was not paid for this...just wanted to share this with you all :)