Mexican Vacation to Marathon

I'm back writing now, I'm sorry I haven't been consistent the last weeks. I've been out due to my wonderful and much needed Mexican vacation with my husband, sister and brother in law. We had an amazing time, we ate, drank, & soaked up the sun! I have been playing catch up from prepping for vacation and returning from vacation. Wow its amazing after a week of eating whatever you want at an all inclusive how your body gets thrown off track. Needless to say I was happy to return to my evening table meal plans! This week I'm featuring a menu for my husband who is running the 1/2 Marathon next week. Its Carb loaded, please note I am not a dietician or health food guru. So most of my recipes I found researching what to eat the week before or in my Right Rhythm Heart Healthy recipe book or I modified the recipe of what I had in my cabinets, fridge or freezer. I'm not a health food geek, remember I'm a country raised girl. Hope all you runners out there have a great race day! Don't forget to race to the store and load up on good eats!! Each meal I plan to have fruits for dessert so add your favorite fruits to your menu as well.

Weekly Dinner Plans

Monday – Beef Stroganoff & Corn

Tuesday – Almond Crusted Chicken Breasts & Steamed Vegetables   

Wednesday – Chicken Salad on Bread, with Baked Potato & Cottage Cheese       

Thursday – Left Overs

Friday – Stuffed Red Peppers

Saturday – Spaghetti & Green Beans  

Sunday – EAT OUT 

Grocery List

Check your List before you go to the store, you may already have some of these items!!!

·         3 lb Ground Beef

·         4 Chicken Breast

·         Onion

·         4 Red Peppers

·         Baked Potato (Idaho)

·         Celery

·         Baby Carrots

·         Green Beans

·         Lemon

·         Frozen Steamer bag of vegetable medley

·         Diced Tomato’s

·         Corn

·         1 cup of mayo or miracle whip (make sure you have)

·         Dried Cranberries

·         Sliced Almonds

·         Package of McCormack Seasoning for Beef Stroganoff

·         Spaghetti Sauce

·         Box of Rice

·         Favorite bakery bread for chicken salad sandwiches

·         Rosemary Seasoning or Fresh Rosemary (Make sure you have)

·         Spaghetti Noodles

·         Egg Noodles

·         Sour Cream

·         Cheddar Cheese

RECIPES

Monday – Beef Stroganoff & Carrots on the side

            Package of McCormak Beef Stroganoff Seasoning

            1 lb of Hamburger

            1 Cup of Sour Cream

            1 Cup Water

            1 garlic clove

            ¼ diced up Onion

            Egg Noodles   

Fry your hamburger with onion and garlic. Follow the recipe on the back of the McCormek Package. Boil noodles. Heat your baby carrots in the microwave!

 Tuesday – Almond Crusted Chicken Breast

                ½ C sliced almonds

                1 T EVOO

                1 t fresh lemon zest

                1 T fresh lemon juice

                1 t rosemary seasoning or Fresh

                1 garlic Clove

                Chicken Breast

Preheat oven 425. Toast almonds on boil. Then Blend almonds, olive oil, lemon zest & juice, rosemary, garlic. Process until coarsely chopped, mixture will be thick. Put Chicken in baking dish. Put paste on breasts. Add two extra breast for tomorrow meal to bake with in the oven. Roast in oven about 10 minutes or until 165/175 internal temp. Tent with foil and let stand for 5-10 minutes before serving. Heat steamer bag of medley veggies. Shred up the plain chicken for tomorrow chix salad.

Wednesday – Chicken Cranberry Salad

            Chicken Breast Shredded

            1 C dried Cranberries

            ½ Celery chopped

            ½ walnuts

            1 C mayo or miracle whip

            Parsley to taste

            Baked Potato’s washed

Combine the salad ingredients. Then serve salad cold on favorite bread.

For baked potato: Rub some olive oil and poke the potato with fork. Microwave for 8-12 min. usually I will for 6 take it out and turn it with two in there it will take longer. (To check stick a fork in it and if it goes in easy but center is firm the potato is ready.) Serve with some butter, cottage cheese, salt and pep.

Thursday – Left Overs

Eat up some leftovers in the fridge!!

Friday –Stuffed Red Pepper

1 lb ground beef

¼ Onion

Carrots

Can diced Tomato’s

1 c water

1 t Worcestershire

2/3 C rice

4 Oz Shredded Cheese

Red Peppers

Cut tops out of pepper and remove seeds. Boil for 5 minutes. Cook 2 lbs of beef. Drain. Set aside half for tomorrow spaghetti. Sautee onion, carrots, celery until tender. Add diced tomatoes, Worcestershire, water and rice bring to boil and simmer 15 min. Combine the meat and rice mixture stir in pepper, basil and parsley. Stuff each pepper and top with cheese. Bake for 20 min at 350 cover with foil.

Saturday – Spaghetti & Green Beans  

            Half of meat mixture left over from yesterday’s peppers

            Jar of Spag. Sauce

            Noddles

            Green Beans

Cook your sauce and meat mixture. Boil noodles. Heat greens in microwave.

Sunday – EAT OUT to Celebrate the accomplishment!!

Spring Time - Grill Time!

Happy Spring everyone! I love this time of year and even more going into the summer because we start to grill. Grilling is so easy, and the lovely part is it doesn't require much clean up! This week I'm featuring my favorites on the grill. They are so easy and will satisfy your palette. Remember to stock up on some new grilling seasoning & a case of your beverage of choice. One of my favorite parts of grilling is letting the kids play in the front yard. Starting the grill putting the tailgate on the truck down and cracking a beer! Its a great time to play with the kids, have some good conversation with your spouse and enjoy being outdoors. Get your grocery shoes on and stock up on my good meats & veggies for the grill next week! Does anyone know when the farmers market starts?

Weekly Dinner Plans

Sunday – Steak & Potatoes

Monday – Buffalo Chicken Sliders  & Curly Fries

Tuesday – Chicken Alfredo w/ Sun Dried Tomatoes & Salad  

Wednesday –   Brats & Beans

Thursday – Left Overs

Friday – Take Out

Saturday – Burgers & Zucchini  

Grocery List

Check your cabinets for ingredients you may already have!

·         1 lbs Ground Beef

·         1 bag frozen Tyson shredded Chicken (Or chicken breast and grill/shred)

·         Curly Fries

·         Steaks

 

•      Grilling Seasoning

·         Brats

·         2 Zucchini  & 2 Summer Squash

 

•     Onion

 

·         Lettuce

·         Potatoes

·         Alfredo Sauce

·         Jar of Sun Dried Tomatoes

·         Linguine Noodles

·         Franks Hot Sauce

·         Ranch packet & Ranch Dressing

·         Buns (bakery isle are the BEST!!)

·         Provolone Cheese Sliced (1/2 lb in deli isle)

RECIPES

Sunday – Steak & Potato’s    

Marinade your steaks on Saturday. Diced some potatoes put in foil with butter, salt, pepper, & parmesan cheese. Grill potatoes and steaks on grill.

Monday – Buffalo Chicken Sliders with Curly Fries  

½ bag of Tyson frozen shredded chicken

1 packet of ranch seasoning

            1 cup of franks hot sauce

In skillet heat the chicken, add the remaining ingredients. Layer the meat on buns with lettuce. .

           

 Tuesday – Chicken Alfredo w/ sun dried tomatoes & Salad

½ Bag of Tyson Frozen shredded Chicken

                1 jar Alfredo Sauce

                1 jar of sun dried tomatoes

                Linguine Pasta

                1 bag frozen broccoli

                Basil, Salt, Pepper

Heat chicken as directed on bag. Boil Linguine Pasta as directed. Add Sauce to Chicken. Season Sauce with basil, salt and pepper & add the jar of sun dried tomatoes. Strain noodles when complete and dinner should be ready!

Wednesday – Brats and Beans and Onions

Throw your favorite brats on the grill. Dice up your onion and put on foil with butter, oil, salt and pepper and fold together so it can steam on the grill. Heat some pork n beans in the microwave, easy dinner night!

             

Thursday – Left Over’s Night

You should have plenty of left overs to feast and eat up what you have in your fridge.

Friday – TAKE OUT

Saturday – Burgers & Zucchini   

Thaw 1 Ibs hamburger

                Zucchini /Squash

                Onion

                Butter, olive oil, salt, pepper

Make hamburger patties with salt and pepper, add some A1 sauce for some kick. Dice up your onion and put on foil with butter, oil, salt and pepper and fold together so it can steam on the grill. Slice the zucchini, & Squash & put in foil with oil, salt, pepper. Throw everything on grill. Top with sliced cheese