Today is the day I need to play out my meals for the week. I don't know why, but has always been hard for me. I know that planning will help me keep on track. I don't like to spend hours in the kitchen. I need to find healthy quick protein filled meals. I also need to make things that I will not have tons of leftovers since I am not a make and freeze type of person. I usually forget that I have it, then end up throwing food away. Wasteful I know!
As promised I am posting a few recipes. This is part of my plan to have this week. I got these recipes from Shelly aka Eggface You can find a ton of healthy recipes from her, plus some good advice.
Shelly's Healthier Hot Chicken Salad Casserole (Italian Style)
2 cups Cooked Chicken, cubed (leftover rotisserie is great)
3 Green Onions, diced
1 can (15 oz.) Artichoke Hearts, drained, chopped
3 1/2 oz. Greek Yogurt
1 Tablespoon Mayonnaise
1/4 cup Shredded Italian Blend Cheese (one of those 6 cheese blends with Mozzarella, Fontina, etc.)
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Kosher Salt
1/2 teaspoon Oregano
a few twists of Black Pepper
Topping:
1/4 cup Durkee Onions (the Green Bean casserole kind)
1 Tablespoon Parmesan
1/4 teaspoon Oregano
Blend yogurt, mayo, cheese and seasonings together till well combined. Pour over other ingredients and mix till well combined.
Pour into a Pyrex casserole dish. Crush topping ingredients together and sprinkle on top. Bake at 350 for 25 minutes till golden.
As promised I am posting a few recipes. This is part of my plan to have this week. I got these recipes from Shelly aka Eggface You can find a ton of healthy recipes from her, plus some good advice.
Shelly's Healthier Hot Chicken Salad Casserole (Italian Style)
2 cups Cooked Chicken, cubed (leftover rotisserie is great)
3 Green Onions, diced
1 can (15 oz.) Artichoke Hearts, drained, chopped
3 1/2 oz. Greek Yogurt
1 Tablespoon Mayonnaise
1/4 cup Shredded Italian Blend Cheese (one of those 6 cheese blends with Mozzarella, Fontina, etc.)
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Kosher Salt
1/2 teaspoon Oregano
a few twists of Black Pepper
Topping:
1/4 cup Durkee Onions (the Green Bean casserole kind)
1 Tablespoon Parmesan
1/4 teaspoon Oregano
Blend yogurt, mayo, cheese and seasonings together till well combined. Pour over other ingredients and mix till well combined.
Pour into a Pyrex casserole dish. Crush topping ingredients together and sprinkle on top. Bake at 350 for 25 minutes till golden.
Shelly's Speedy Stroganoff
Meatballs
1 Yellow Onion, sliced
8-10 Mushrooms, sliced
1 Tablespoon Butter
2 Tablespoons Multigrain Pancake Mix (I use this)
1 3/4 cups Beef Broth
1/2 cup Sour Cream
a few twists of Black Pepper
1/2 teaspoon Kosher Salt
1 Tablespoon Fresh Dill, chopped
10-12 Cooked Turkey Meatballs (make your own or I cheat and use these)
Butter/Oil for sauteing
Saute onions and mushrooms till golden. Add butter and pancake mix. Cook for 1 minute. Add beef broth slowly stirring while you add. Cook till bubbles and thickened. Add remaining ingredients. Cook till warmed through. Serve with cabbage (boiled then sauteed lightly is my favorite) or sauteed spinach.
1 Yellow Onion, sliced
8-10 Mushrooms, sliced
1 Tablespoon Butter
2 Tablespoons Multigrain Pancake Mix (I use this)
1 3/4 cups Beef Broth
1/2 cup Sour Cream
a few twists of Black Pepper
1/2 teaspoon Kosher Salt
1 Tablespoon Fresh Dill, chopped
10-12 Cooked Turkey Meatballs (make your own or I cheat and use these)
Butter/Oil for sauteing
Saute onions and mushrooms till golden. Add butter and pancake mix. Cook for 1 minute. Add beef broth slowly stirring while you add. Cook till bubbles and thickened. Add remaining ingredients. Cook till warmed through. Serve with cabbage (boiled then sauteed lightly is my favorite) or sauteed spinach.
Varaitions
Shelly's Speedy Stroganoff Meatballs and Steamed Carrots.
I had 2 mushrooms in the house so I added 1 cup of frozen peas to my
original version. Oh and I used Fage
Greek Yogurt (2%) versus Sour Cream which I will do from now on.
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