New Recipes Round 1

Here are some new recipes for y'all to try.  I know most of them are beef recipes.  I always use lean ground beef.  But you can substitute lean ground turkey for the beef in any of these recipes.  In fact don't be scared to play around with the recipes.  You can tailor them to suit your taste buds or your dietary needs.  When I'm looking at a recipe that calls for canned goods, whether it is vegetables, or diced tomatoes, or tomato sauce, I try to use the NO SALT ADDED version.  You can find almost any canned good in the no salt added variety.  So tweek them and make them your own!  

Pork & Potato Skillet

This one dish dinner is a great combination of pork chops, hash browns, and vegetables.

4 boneless pork loin center cut chops
1 tsp. Lawry's 25% less sodium seasoned salt
1/3 cup chopped onion
1 medium red bell pepper, cut into 3/4 inch squares
1/2 of a 32 oz pkg hash browns, thawed
2 cups frozen peas & carrots
1 tsp dried thyme
1 tbsp canola oil

Sprinkle both sides of chops with 1/2 tsp. of seasoned salt. Spray a large skillet with Pam and heat over medium high. Add chops; reduce heat to medium. Cook for 6 to 8 minutes or until juices run clear, turning once. Remove chops from skillet. Carefully add oil to skillet. Add onion and bell pepper; cook for 1 minute. Stir in potatoes, peas and carrots, thyme and remaining 1/2 tsp. of seasoned salt. Cook, uncovered, for 6 minutes, stirring frequently to prevent sticking. Place chops on top of potatoes in skillet. Reduce heat to medium. Cook, covered, for 2 minutes or until chops are heated through and potatoes are brown.

Pork and Corn Stuffing Bake

A different twist for a simple Thanksgiving meal.

1 1/2 cups Mrs. Cubbison's seasoned cornbread dressing
1 (10.5 oz) can cream of celery soup
1 cup whole kernel corn (no salt added), drained
1/4 cup chopped onions
1/4 cup chopped celery
4 boneless pork loin center cut chops

Preheat oven to 400. Spray a 9 inch pie plate with cooking spray. Stir the stuffing, soup, corn, onion, and celery in a medium. Spoon the stuffing mixture into prepared dish. Top with pork chops.  Bake for 30 minutes or until the chops are cooked through.

Quick Casserole
For a busy mom this is a one pot meal that comes together super quick!

1 lb. lean ground turkey
2 (14.5 oz) cans cut green beans (no salt added), drained
2 (15.75 oz) cans whole kernel corn (no salt added), drained
2 (15 oz) cans diced new potatoes, drained
1 cup shredded mozzarella cheese
1 (10.75 oz) can cream of mushroom condensed soup

Brown ground turkey in a large skillet over medium heat; drain. Add garlic powder and pepper to taste. Stir in soup, green beans, corn, and potatoes; add seasoned salt to taste.,Brown ground turkey in a large skillet over medium heat; drain. Add garlic powder and pepper to taste. Stir in soup, green beans, corn, and potatoes; add seasoned salt to taste.  Heat through, stirring occasionally. Top with cheese. Simmer over low heat for 5 minutes, or until cheese is melted. Stir to combine.,Heat through, stirring occasionally. Top with cheese. Simmer over low heat for 5 minutes, or until cheese is melted. Stir to combine.


Tater Topped Casserole

With meat, vegetables, and potatoes this all in one meal has everything in it!

1 lb lean ground beef
1 (16 oz) bag California style vegetable mix
1/4 cup Land o'Lakes light butter with canola oil
1 (10.5 oz.) can cream of celery soup
1/2 cup 1% milk
1/2 bag of 32 oz bag tater tots, thawed
1 (10.5 oz) can cream of mushroom soup

Preheat oven to 350. Spray a 9x13 inch baking dish with Pam. Set aside.  In large skillet, cook beef over medium heat until no longer pink; drain.  In the prepared baking dish layer beef and veggies. Dot with butter.  In a bowl combine soups and milk, spread over veggies. Top with tater tots. Bake, uncovered for 1 hour or until golden brown.


Zucchini Italiano

A twist on traditional lasagna. Instead of noodles...zucchini!

4 cups sliced zucchini
1 lb. lean ground beef
1 clove garlic, minced
1/2 cup chopped onions
1 cup of cooked brown rice
1 (8 oz) can no salt added tomato sauce
1/2 tsp leaves oregano
1/2 tsp. Lawry's 25% less sodium seasoned salt
1/4 tsp black pepper
1 large egg, lightly beaten
1/2 cup low fat cottage cheese

1/2 cup shredded cheddar cheese

Preheat oven to 350. Spray a 7x11 inch baking dish with Pam.  In a large skillet, cook the beef, garlic, and onion over medium heat until meat is longer pink; drain. Stir in rice, tomato sauce, oregano, salt, and pepper. Bring to boil. Reduce heat; simmer, uncovered, for 10 minutes. In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in the prepared baking dish, overlapping slices if needed. Spoon the meat mixture over the zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. Bake, uncovered, for 25 minutes or until heated through. Sprinkle cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

Light Mexican Casserole

A light but flavorful version of enchiladas.

1 lb lean ground beef
1/2 cup chopped onions
1 jalapeno pepper, deveined and chopped
3/4 cup water
1 tbsp. all-purpose flour
1 tbsp chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp. Lawry's 25% less sodium seasoned salt
1 (16 oz) can refried beans
1 (10 oz) can diced tomatoes and green chilies
8 corn tortillas
1 cup frozen whole kernel golden corn

3/4 cup shredded cheddar cheese

Preheat oven to 350. Spray a 9x13 inch baking dish with Pam. In a large skillet, cook beef, onion, and jalapeno pepper over medium heat until meat is no longer pink. Stir in water, flour, chili powder, garlic powder, cumin, coriander, and salt. Bring to boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened. In a small bowl, combine beans and diced tomatoes and green chilies.  Place 6 tortillas in the prepared baking dish. Layer with half of the beef mixture, bean mixture, and corn; repeat layers. Top with cheese. Bake, uncovered for 25 to 30 minutes or until heated through. Let stand 5 minutes before cutting.


Hearty Pasta Bake

A delicious pasta bake using fresh eggplant with a homemade pasta sauce.

1 tbsp. extra virgin olive oil
4 cups cubed eggplant
1 lb lean ground beef
1/2 cup chopped onions
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (no salt added), undrained
1 (8 oz) can tomato sauce
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp. Lawry's 25% less sodium seasoned salt

1/4 tsp. crushed red pepper flakes
8 oz. whole wheat penne pasta
1/2 cup shredded cheddar cheese

Preheat oven to 350. Spray a 9X13 inch baking dish with Pam. Cook pasta according to package directions; drain, and set aside. Meanwhile, in a large skillet heat oil over medium high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is browned; drain. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Stir pasta into beef mixture. Transfer meat and pasta mixture to baking dish. Bake, covered about 40 minutes or until heated through, stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

Hearty Garden Bolognese

A very robust pasta sauce with lots of fresh veggies that can be served over pasta...or spaghetti squash to save on carbs!

1 lb lean ground beef
1/2 cup chopped onions
1 medium red bell pepper, finely chopped
1 medium zucchini, finely chopped
1 cup sliced mushrooms
1 clove garlic, minced
1 (8 oz.) can tomato sauce
2 teaspoons Italian seasoning
1/2 tsp. Lawry's 25% less sodium seasoned salt
 1/4 tsp black pepper

Spray a skillet with Pam. Cook beef, onion, garlic, and bell pepper over medium-high heat for 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add zucchini and mushrooms; cool 3-5 minutes longer or until tender. Stir in tomato sauce, Italian seasoning, seasoned salt and pepper; bring to boil. Reduce heat; simmer covered, 15 minutes to allow flavors to blend. Serve with pasta or with spaghetti squash.

Weeknight Beef Skillet

The Italian flavors come through in this easy skillet dinner.

3 cups of uncooked no yolks egg noodles
1 lb lean ground beef
1 medium bell pepper, finely chopped (any color)

1 (8 oz.) can tomato sauce
1 tbsp Worcestershire sauce
1 1/2 teaspoons Italian seasoning
1 (16 oz) bag California style vegetable mix, thawed and drained

Cook noodles according to the package directions; drain. Meanwhile in a large skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add the tomato sauce, Worcestershire sauce, Italian seasoning and bring to a boil. Stir in vegetables; heat through. Serve with noodles.

Farmhouse Dinner

A nice homey meal after a hard days work.

1 lb lean ground beef
2 large eggs
1/4 cup 1% milk
1 (14.75 oz) can sweet corn cream style
1 cup soft bread crumbs
1/4 cup chopped onions
2 teaspoons mustard
1 teaspoon Lawry's 25% less sodium seasoned salt
1/2 cup panko style bread crumbs
2 tablespoons Land o'Lakes light butter with canola oil, melted

Preheat oven to 350. Spray a 11x7 inch baking pan with Pam. In a skillet, cook onion and beef until beef is no longer pink. Drain and set aside. In a large bowl, combine eggs and milk. Add corn, soft bread crumbs, mustard, salt, and beef mixture. Transfer to prepared baking dish. In a small bowl toss remaining bread crumbs with butter; sprinkle over beef mixture.  Bake uncovered for 30 minutes or until golden brown.

Broccoli Beef Supper

A quick casserole with fresh broccoli for those busy days!

3/4 cup uncooked instant brown rice
1 lb lean ground beef

1 1/2 cups chopped fresh broccoli
1 (10 1/2 oz) can broccoli cheese soup
1/2 cup 1% milk
1 tsp. Mrs. Dash original seasoning blend
1 teaspoon Lawry's 25% less sodium seasoned salt
1/4 tsp black pepper
1/2 cup panko bread crumbs
2 tablespoons Land o'Lakes light butter with canola oil

Preheat oven to 350. Spray a 11x7 inch baking pan with Pam.  Meanwhile cook rice according to package directions.  In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cooked rice, broccoli, soup, milk, Mrs. Dash, seasoned salt, and pepper. Transfer mixture to prepared baking dish. Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake for 30 minutes. Uncover and continue to bake 5-10 minutes longer until heated through.

Dinner Menu November 14 to November 20

How much water should we be drinking a day?  The old stand by is 8 cups a day.  But after doing lots and lots of research I have found several different places that say what you should do is take your body weight divide it in half and that is the number of ounces you should be drinking in a day...at least. Example:  Let us say you weigh 150 pounds then you should be drinking AT LEAST 75 ounces of water a day.  If you are physically active then you should drink more.  Drink during workouts and after especially if you got really sweaty.   I use two different glasses, one for home, and one that I take to the gym.  Both 4 cup or 32 ounces.  At home I drink 3-32 ounces through out the day, one with breakfast, one with lunch, and one with dinner.  And since I workout twice or even three times at the gym I drink a lot of water there too.  When I was at my heaviest 280 I had to drink 140 ounces of water a day and I just got used to it. So that's why I still drink that much water.  Besides I always loved water so it wasn't that hard for me to get used to drinking so much of it.  Don't wait until you are thirsty to drink.  By that time your body is begging for water.

Saturday:  Race Day!!!  Today I ran in what will probably be the last 5K of the year. My friend, Teresa and I participated in the Wicked Wine Run! The weather was nice and the scenery was beautiful.  Jogging through the vineyard and along the river!!! We had a blast and finished the run in just under 38 minutes.  That brings me up to four 5Ks for 2015. I can't wait to see what next year will bring. I'm already looking forward to signing up for the Insane Inflatable 5K in March of 2016...after that I guess I'll just have to wait and see!

Sunday:  Pork & Potato Skillet, black beans, and green beans.  This one dish dinner is a great combination of pork chops, hash browns, and vegetables.

Pork and Potato Skillet

4 boneless pork loin center cut chops
1 tsp. Lawry's 25% less sodium seasoned salt
1/3 cup chopped onion
1 medium red bell pepper, cut into 3/4 inch squares
1/2 of a 32 oz pkg of hash browns, thawed
2 cups frozen peas & carrots
1 tsp. dried leaves thyme
1 tbsp. canola oil

Sprinkle both sides of chops with 1/2 tsp. of seasoned salt. Spray a large skillet with Pam and heat over medium high. Add chops; reduce heat to medium. Cook for 6 to 8 minutes or until juices run clear, turning once. Remove chops from skillet. Carefully add oil to skillet. Add onion and bell pepper; cook for 1 minute. Stir in potatoes, peas and carrots, thyme and remaining 1/2 tsp. of seasoned salt. Cook, uncovered, for 6 minutes, stirring frequently to prevent sticking.  Place chops on top of potatoes in skillet. Reduce heat to medium. Cook, covered, for 2 minutes or until chops are heated through and potatoes are brown.

I always have black beans in my fridge.  It's one of the foods that I prep.  I buy a can of No Salt Added whole black beans, not the refried ones.  Rinse them in a colander.  I take a medium size skillet add about 1/4 to 1/2 cup of water.  Heat over medium, and once the water is hot I add the beans.  Then I season them with garlic powder, onion powder, chili powder, pepper, crushed red pepper, cumin, hot sauce, and 25% less sodium seasoned salt.  Stir it all up and then mash them.  You can add more water if you want them to be bit more runny.  And all the seasonings are to taste.  Just depends on your taste buds.  I cook them for about 5-7 minutes on low.  And then after they have cooled down I keep them in the fridge for tostadas, burritos, or just as a side.
 
For the green beans, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Monday:  One Pan Enchilada Pasta, black beans, and mixed veggies.  Here is a recipe that I found on pinterest.  Of course I changed it to suit my needs.  But here is the link to the original recipe.  http://www.number-2-pencil.com/2013/12/09/one-pan-enchilada-pasta/

This is my version: 

One Pan Enchilada Pasta

1 lb. 93/7 lean ground beef or lean ground turkey

2 cloves garlic, minced

1/2 small onion, chopped

1 (1 oz) package Old El Paso 25% less sodium taco seasoning mix

2 cups low sodium chicken broth

1 (15 oz.) can enchilada sauce
1/2 c. water

2 1/2 cups uncooked rotini

1/2 cup shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, garlic, and onions until browned. Add the taco mix and follow directions on the package. Add the dry pasta, chicken broth, water, and enchilada sauce to pan. Bring to boil, the reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Stir in cheese until melted. Serve.

I always have black beans in my fridge.  It's one of the foods that I prep.  I buy a can of No Salt Added whole black beans, not the refried ones.  Rinse them in a colander.  I take a medium size skillet add about 1/4 to 1/2 cup of water.  Heat over medium, and once the water is hot I add the beans.  Then I season them with garlic powder, onion powder, chili powder, pepper, crushed red pepper, cumin, hot sauce, and 25% less sodium seasoned salt.  Stir it all up and then mash them.  You can add more water if you want them to be bit more runny.  And all the seasonings are to taste.  Just depends on your taste buds.  I cook them for about 5-7 minutes on low.  And then after they have cooled down I keep them in the fridge for tostadas, burritos, or just as a side.
 
For the mixed veggies, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Tuesday:  Chicken & Broccoli Stir fry, brown rice, and Asian mixed veggies.  This classic recipe is full of fresh and delicious flavor, and it's ready in just 12 minutes.






Chicken & Broccoli Stir fry

3 tbsp less sodium soy sauce

2 tbsp unsweetened rice vinegar

2 tbsp honey

1 tbsp cornstarch

1 clove garlic, minced

1/2 tsp ground ginger

1 tsp sesame oil

1 tbsp olive oil

5 cups broccoli, chopped

2 cups carrot strips

16 oz boneless, skinless chicken breasts, cut into 1" pieces

Heat olive oil in a wok over medium-high heat. Add chicken breast, and if desired, season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through. While chicken is cooking, in a small bowl whisk together soy sauce, rice wine vinegar, honey, cornstarch, garlic, ginger, and sesame oil until combined. Set aside. Once chicken is browned, add the broccoli and carrots and stir to combine. Continue cooking for an additional 3 minutes, until the vegetables are crisp. Stir in the soy sauce mixture, and cook for an additional 1 minute until sauce has thickened.  Remove from heat and serve immediately.  If desired garnish with thinly sliced green onions and toasted sesame seeds.

Brown rice is a boil in the bag kind.  Just make it according to package directions.  I like to toss a cube of chicken broth into the water to flavor the rice.  When it's done, I season the rice with Mrs. Dash, a splash of less sodium soy sauce, and 1/2 tsp. Land O'Lakes Light Butter with Canola.

For the Asian veggies, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Wednesday:  Leftovers.  Chicken Tostadas and cracker chips.  So you can have chicken tacos if you want but it's so much better in tostadas.  And your filling won't fall out the back when you are eating them.  For this dinner I also use my toaster oven.  Preheat it to 375.  Line the baking pan with foil, and spray it with Pam.  Warm up two corn tortillas in the microwave.  Place them flat on the baking sheet and then spray the tops with Pam.  Bake for about 10 minutes turning once until light brown and toasty.  Keep on eye on them because they will go from being perfect to burnt in a blink of an eye.  I know, it's happened to me.  Once they are done.  I split one wedge of Laughing Cow cheese between the two corn tostadas.  Then spread black beans, divide 6 ounces of diced warmed chicken and pile it on top, add salsa, sour cream, and devour.  You can add any kind of salsa and guacamole as well.

Thursday:  Au Gratin Sausage Skillet, black beans, and green beans.  This dinner comes together fairly quickly when you're short on time.  You don't have to slave away all day to make dinner.  Most of these recipes can come together in no time.

Au Gratin Sausage Skillet

1 pkg. smoked sausage, halved and sliced

1 (4.7 oz) box Betty Crocker Au Gratin Cheesy Potatoes

2 1/2 cups water

2 (12 oz) bags Birds Eye Steamfresh broccoli, cauliflower & carrots

In a large skillet sprayed with Pam, cook sausage until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.  Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Remove from heat; cover and let stand for 2 minutes.

I always have black beans in my fridge.  It's one of the foods that I prep.  I buy a can of No Salt Added whole black beans, not the refried ones.  Rinse them in a colander.  I take a medium size skillet add about 1/4 to 1/2 cup of water.  Heat over medium, and once the water is hot I add the beans.  Then I season them with garlic powder, onion powder, chili powder, pepper, crushed red pepper, cumin, hot sauce, and 25% less sodium seasoned salt.  Stir it all up and then mash them.  You can add more water if you want them to be bit more runny.  And all the seasonings are to taste.  Just depends on your taste buds.  I cook them for about 5-7 minutes on low.  And then after they have cooled down I keep them in the fridge for tostadas, burritos, or just as a side.
 
For the green beans, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Friday:  Roasted Chicken & Potatoes and mixed veggies. A delicious dinner and all you need to do is a side and dinner is yum and done!







Herb Roasted Chicken and Potatoes

1 1/2 lbs boneless skinless chicken breast
2/3 cup fresh lemon juice
2 tbsp. extra virgin olive oil
1/2 tsp. dried rosemary
1/2 tsp. leaves dried thyme
1/4 tsp. black pepper
1 (1.5 lb) bag Melissa's Baby Dutch Yellow Potatoes
1/2 tsp. Lawry's 25% less sodium seasoned salt

Place chicken in a glass bowl. In a small bowl combine lemon juice, oil, rosemary, thyme, and pepper. Reserve 1/3 cup of the mixture and pour remainder over chicken; toss to coat well. Cover and let stand at room temp. for 30 minutes. Meanwhile, preheat oven to 400. Cut potatoes into wedges; and toss with the reserved 1/3 cup marinade. Spray a 9x13 in. baking dish with Pam and place chicken in prepared dish. Arrange potatoes and then pour remaining marinade around the edge of the pan. Sprinkle everything with salt.  Place dish in oven and bake 40-45 minutes or until chicken and potatoes are done.    

For the mixed veggies, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Dinner Menu November 7 to November 13

One of the biggest steps to getting healthy is nutrition.  You have to get your eating going in the right direction if you want to get results.  Believe me you can't work off a bad diet.  It's not possible, I know I've tried it. On Thursdays I sit down and plan what we are going to be having for dinner the following week. And then I'm not scrambling around, throwing hands up in the air and going to McDonalds.  I try to make a variety of different dinners.  Fish and lean pork at least once a week.  Switch between lean ground beef (93/7) or ground turkey, and of course lots of chicken.  A good stir fry with plenty of veggies is always good too.  Wednesdays are leftover day.  Fridays I do my grocery shopping.

Saturday: Out of town.  This was the last night of my trip to San Antonio for my Zumba Instructor certification.  So I didn't have anything planned for dinner.  We got home and I decided to have Subway for dinner.  Also Monday was my first Zumba class as instructor.   I didn't take a picture of my Subway sandwich so here is a picture of my class!

Sunday:  Burrito Night and home made salsa, but for me...chicken tostadas! My husband loves burrito night, but I LOVE chicken tostadas.  For the tostadas I also use my toaster oven.  Preheat it to 375.  Line the baking pan with foil, and spray it with Pam.  Warm up two corn tortillas in the microwave.  Place them flat on the baking sheet and then spray the tops with Pam.  Bake for about 10 minutes turning once until light brown and toasty.  Keep on eye on them because they will go from being perfect to burnt in a blink of an eye.  I know, it's happened to me.  Once they are done.  I split one wedge of Laughing Cow cheese between the two corn tostadas.  Then spread black beans, divide 6 ounces of diced warmed chicken and pile it on top, add salsa, sour cream, and devour.  You can add any kind of salsa and guacamole as well.  For my husband's burritos, I cook lean ground beef.  Then for his toppings he like olives, onions, tomatoes, and cheese.

Salsa

4 medium red tomatoes
2 serrano peppers
6 jalapeno peppers
1 medium onion
1 clove garlic
1/4 cup cilantro
juice of 1 lime
1/4 tsp coarse kosher salt

Preheat oven to 350 °F. Wash all the vegetables.  Chop the onion in half and remove the outer layers. Place onion, tomato, serrano peppers, jalapenos and garlic on a cookie sheet.  Roast the vegetables for 10 minutes. Remove the garlic, turn the vegetables over and roast for 10 more minutes. Let cool 10 minutes. Remove the seeds from the jalapenos and serrano peppers.  Place vegetables, lime juice and chopped cilantro in a food processor and pulse (you can do this in batches). Add salt to taste.
Note: If you like it hot then leave all the seeds on the jalapenos and serranos. If not then remove the seeds. You can use more or less peppers depending on your heat tolerance.

Monday:  Cheddar Burger Bake, black beans, and green beans.  The cheddar burger mashed potato bake is pretty much a rift on Shepard's Pie.  A cheesy rift.  And this one doesn't have any vegetables added.  Also you don't have to make your own mashed potatoes, you can use the powdered stuff, but nothing beats homemade.

Cheddar Burger Mashed Potato Bake

2 lbs lean ground beef

1 medium onion, chopped

4 cups mashed potatoes

2 tsp dry mustard

16 oz double cheddar sauce

2 tbsp Worcestershire sauce

Preheat oven to 425. In a skillet, brown ground beef over medium-high heat. Drain.  Add onion and cook, stirring occasionally, about 2 minutes.  Stir in cheese sauce, mustard, Worcestershire sauce and if desired salt and pepper to taste. Simmer uncovered, stirring occasionally, about 3 minutes or until heated through.  Pour meat mixture into a 2-quart casserole and evenly top with mashed potatoes.  Bake 25 minutes or until potatoes are lightly golden.

If you want to make your own mashed potatoes here is my recipe: 

Garlic Ranch Mashed Potatoes

2 lbs white potatoes

3 cloves garlic

1/2 cup low sodium chicken broth

2 tbsp unsalted butter

1/4 tsp black pepper

1/4 tsp Mrs Dash

1 tsp ranch dry dips mix

1/2 tsp salt

1 light Laughing Cow Swiss cheese wedge

Cut peeled potatoes into large chunks. Add potatoes and garlic to a large pot filled with water. Boil 18-20 minutes or until tender. Drain. Place the potatoes and garlic back into the empty pot. Add milk, butter, cheese, salt, pepper, dry ranch mix and seasoning to the pot. Mash until desired consistency. Serve.  Note: if you want your potatoes to be creamier then add a few more tablespoons of milk until desired creaminess is achieved.

I always have black beans in my fridge.  It's one of the foods that I prep along with chicken.  I buy a can of No Salt Added whole black beans, not the refried ones.  Rinse them in a colander.  I take a medium size skillet add about 1/4 to 1/2 cup of water.  Heat over medium, and once the water is hot I add the beans.  Then I season them with garlic powder, onion powder, chili powder, pepper, crushed red pepper, cumin, hot sauce, and 25% less sodium seasoned salt.  Stir it all up and then mash them.  You can add more water if you want them to be bit more runny.  And all the seasonings are to taste.  Just depends on your taste buds.  I cook them for about 5-7 minutes on low.  And then after they have cooled down I keep them in the fridge for tostadas, burritos, or just as a side.
 
For the green beans, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Tuesday:  Chicken and Rice dinner, black beans, and broccoli.  A quick dinner for those busy nights. All you need to do is add a side vegetable and dinner is done in no time.  My husband really like this dinner.  He told me it reminded him of a chicken soup that he used to eat as a child.

 Chicken and Brown Rice Dinner

1 1/2 lb. boneless skinless chicken breast
1 1/4 cups water
1 (10.5 oz) can Campbell's Healthy Request cream of chicken soup
2 cups instant brown rice, uncooked

Spray a large skillet with Pam. And heat on medium high heat. Add chicken; cover. Cook 4-5 minutes on each side or until cooked through. Remove chicken from skillet, and cover to keep warm. Add water and soup to skillet. Stir in rice. Bring to boil reduce heat, cover and simmer for 5 minutes. Remove from heat and stir. Cover; let stand 5 minutes or until liquid is absorbed. Fluff with fork. Top with chicken and serve.

I always have black beans in my fridge.  It's one of the foods that I prep along with chicken.  I buy a can of No Salt Added whole black beans, not the refried ones.  Rinse them in a colander.  I take a medium size skillet add about 1/4 to 1/2 cup of water.  Heat over medium, and once the water is hot I add the beans.  Then I season them with garlic powder, onion powder, chili powder, pepper, crushed red pepper, cumin, hot sauce, and 25% less sodium seasoned salt.  Stir it all up and then mash them.  You can add more water if you want them to be bit more runny.  And all the seasonings are to taste.  Just depends on your taste buds.  I cook them for about 5-7 minutes on low.  And then after they have cooled down I keep them in the fridge for tostadas, burritos, or just as a side.
 
For the broccoli, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Wednesday: Leftovers.  Chicken Tostadas and cracker chips.  Yup twice in one week.  This is one of my most favorite dinners!  And, you can have chicken tacos if you want but it's so much better in tostadas.  And your filling won't fall out the back when you are eating them.  For this dinner I also use my toaster oven.  Preheat it to 375.  Line the baking pan with foil, and spray it with Pam.  Warm up two corn tortillas in the microwave.  Place them flat on the baking sheet and then spray the tops with Pam.  Bake for about 10 minutes turning once until light brown and toasty.  Keep on eye on them because they will go from being perfect to burnt in a blink of an eye.  I know, it's happened to me.  Once they are done.  I split one wedge of Laughing Cow cheese between the two corn tostadas.  Then spread black beans, divide cooked chicken between the two pile the chicken on top, add salsa, sour cream, and devour.  You can add any kind of salsa and guacamole as well!

Thursday:  Beef Stroganoff, garlic mashed potatoes, and mixed veggies.  This is a super simple and quick dinner for those nights where I'm in a rush.  And yes mashed potatoes are making another appearance this week.

Beef Stroganoff

1 package stroganoff mix

8 oz light sour cream

1/2 tsp parsley flakes (optional)

1 cup water

1 lb lean ground beef

Heat a large skillet over medium-high heat. Add beef and cook stirring until browned and no longer pink.  Stir in sauce mix and water.  Bring to boil, cover and reduce heat and simmer for 10 minutes, stirring occasionally.  Remove from heat. Stir in sour cream. Sprinkle parsley flakes, if desired and serve.

Garlic Ranch Mashed Potatoes

2 lbs white potatoes

3 cloves garlic

1/2 cup low sodium chicken broth

2 tbsp unsalted butter

1/4 tsp black pepper

1/4 tsp Mrs Dash

1 tsp ranch dry dips mix

1/2 tsp salt

1 light Laughing Cow Swiss cheese wedge

Cut peeled potatoes into large chunks. Add potatoes and garlic to a large pot filled with water. Boil 18-20 minutes or until tender. Drain. Place the potatoes and garlic back into the empty pot. Add milk, butter, cheese, salt, pepper, dry ranch mix and seasoning to the pot. Mash until desired consistency. Serve.  Note: if you want your potatoes to be creamier then add a few more tablespoons of milk until desired creaminess is achieved.

For the mixed, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.

Friday:  Herbed Orange Chicken, black beans, and mixed veggies.  Such a wonderful flavor combination of citrus and herbs!

Herbed Orange Chicken

1/2 tsp. orange peel
1/3 cup orange juice
2 tsp. canola oil
1 1/2 lb. or 4 boneless skinless chicken breasts
1 tsp. minced garlic
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/4 tsp. Lawry's 25% less sodium seasoned salt
1/4 tsp. black pepper

In a small bowl combine orange peel, orange juice, minced garlic and oil. Place chicken breast in a large Ziploc bag. Pour orange juice mixture over chicken in bag; seal bag.  Marinate chicken in fridge for 10 minutes. Meanwhile in small bowl combine; sage, rosemary, salt, and pepper.  Remove chicken from marinade; discard marinade. Place chicken on a plate or tray. Sprinkle spice mixture onto both sides of chicken breast halves.  Heat a large nonstick skillet to medium high heat, spray with Pam. Add chicken; cook for 10 to 12 minutes or until chicken is no longer pink, turning once. Serve.

I always have black beans in my fridge.  It's one of the foods that I prep along with chicken.  I buy a can of No Salt Added whole black beans, not the refried ones.  Rinse them in a colander.  I take a medium size skillet add about 1/4 to 1/2 cup of water.  Heat over medium, and once the water is hot I add the beans.  Then I season them with garlic powder, onion powder, chili powder, pepper, crushed red pepper, cumin, hot sauce, and 25% less sodium seasoned salt.  Stir it all up and then mash them.  You can add more water if you want them to be bit more runny.  And all the seasonings are to taste.  Just depends on your taste buds.  I cook them for about 5-7 minutes on low.  And then after they have cooled down I keep them in the fridge for tostadas, burritos, or just as a side.
 
For the mixed veggies, they are the frozen ones.  You can steam them right in the bag.  Just follow the directions on the package.  Once they are done, I'll pour them into a mixing bowl.  Add 1/2 tsp. butter, Mrs. Dash, pepper, and crushed red pepper.  Then toss to coat and serve.