Sunday, January 9, 2011

Meal Plan Sunday: No-snow edition ...

If only I had more than two teeth...
Since I would like to get down to the giveaway business first thing Monday morning, I thought I would get ahead of the game (for once in my life) and get our meal plan posted today (Sunday). The weather reporters are all a-tizzy this weekend with the potential for a possible, maybe, slight chance of winter-like precipitation headed our way so the grocery stores were all sold out of bread and milk and there will be no milk sandwiches for us. Good thing we've got other options instead unlike the crazy cat ladies of the Triangle.

Two housekeeping things from last week- The asparagus and cashew chicken was really good but a little mushy. Next time we'll cut down on the soy sauce and use fresh asparagus (I used some that I had frozen a few months ago). Secondly, the baby-led weaning seems to be going well for Bea. She likes being able to shove her own food into her mouth. Favorites include: celery, bell pepper?? and apple slices. I take them away from her once she gets them widdled down to choke-able sizes, of course.

Anyway, in honor of the snow that will surely not fall in Raleigh, NC tomorrow night, here is what's for dinner at our house this week:

Friday: I modified a Chicken Tortilla Soup recipe for our diet and made more of a "Mexican-inspired chicken stewp". You can thank Rachel Ray for inventing the word stewp. It's a soup that's thicker than a soup, but thinner than a stew. Either way- it was really yummy and pretty healthy. I put the recipe at the end of this post to save room here.

Saturday: Still in the mood for soup (it's cold out!) we had F-Factor Vegetable Soup and Baked Ham. Random? Yes. Delicious? Absolutely. The ham was pretty much a heat and serve thing. The soup is something that I totally recommend to anyone trying to lose weight. It's the most filling soup I've ever eaten. Recipe is also at the bottom of this post.

Sunday: Leftovers. We had two showings today and some errands to run, so neither one felt like dragging out things to make a big meal. We have so much ham left over, we'll be eating it for weeks to come.

Monday: Spicy beef stir-fry. Take stew meat, marinate it in soy sauce, hot chili oil, lime juice and zest of one lime and a little Asian stir fry oil. Stir fry with fresh bell pepper strips, onion, carrot slices (you can use a vegetable peeler for nice thin strips), zucchini and mushrooms.

Tuesday: Crock-pot barbque and sauteed spinach. For the BBQ: put pork roast in crock-pot, add one diced onion, and equal parts diet coke and bbq sauce. Cook on low all day.

Wednesday: Oven roasted chicken breasts with lemon-rosemary-white wine sauce and steamed veggies from the freezer.

Thursday: F-Factor Meat Loaf and sauteed veggies. Meat Loaf: Mix 2 lbs of lean ground beef, 3/4 cups quick oats, 1 egg, 2/3 cup tomato juice, 1 small onion, salt and pepper together. Shape into a loaf and back at 350F for 45 minutes. Remove from oven and pour sauce (1/3c Ketcup, 1 tbs brown sugar) over top. Return to oven to bake for another 30 minutes.

There you have it! Check back next week to see if we actually got snow. I'm sure we won't. Click over to Org Junkie's web site for other menu plans and recipes tomorrow morning. Also don't forget to check back here over the next few weeks to for an easy chance to win prizes by donating to our March for Babies Team. This week's prize will be posted first thing Monday morning!


Chicken Tortilla Soup Mexican-inspired chicken stewp
  • Cooked chicken breasts (roughly 1.5 pounds or so)
  • 2 cans chicken broth
  • 1 diced onion
  • 2 cloves minced garlic
  • 1 diced bell pepper
  • 1 cup salsa
  • 1 can diced tomatoes
  • 1 cup frozen corn
  • 2 cups sliced carrots
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • handful of chopped cilantro
  • 2 tbs chopped parsley
  • salt and pepper to taste
 Because I'm incredibly lazy busy, I cooked three chicken breasts in the crockpot with a little stock on high for four hours (you would need longer if the breasts were frozen). Dice the chicken when it's cooked through and store until you're ready to cook the rest. Later that night, I sauteed the onion and garlic for two minutes, then added the carrots and spices. Cook until onions are cooked through and then add stock and simmer for ten minutes. Then add chicken, salsa, diced tomatoes, corn, bell pepper, cilantro and parsley. You can also add beans (black, pinto, garbanzo) but we're still on the F-Factor diet so we didn't). Bring stewp up to a boil and then reduce and simmer until you're ready to eat, but at least 15 more minutes. Then, serve! You could garnish with tortilla chips, salsa, cheese, sour cream, avocado... whatever you want.

F-Factor Vegetable Soup- we make this once a week and freeze half. It makes a lot of soup and is great for lunches and as a "side item" for other meals.
  • 1 diced onion
  • 2 garlic cloves, minced
  • 2 cups sliced carrots
  • 2 cups celery, diced
  • 1 diced bell pepper (not in the original recipe but I add it to about everything we make now a days!)
  • 1 box sliced mushrooms
  • 2 zucchini, diced into bite-sized pieces
  • 1 can crushed tomatoes
  • 4 cups chicken stock
  • 1 tsp dried oregano
  • 1 tsp dried basil (which I didn't have so I used Herbs de Provence)
  • salt, pepper
  • 2 cups frozen broccoli florets
  • 2 cups frozen spinach
  • Parmesan Cheese
Heat stockpot over high heat. Spray with cooking spray. Add onion and saute for 2 mins. Add garlic and saute for two minutes more. Add carrots, celery, mushrooms, zucchini, tomatoes, chicken broth and spices. Season with salt and pepper. Bring to a boil and simmer for 15 minutes. Add broccoli and spinach and cook for 5 more minutes. Serve and top with grated Parmesan cheese.

Here's what's great about this soup: It has 124 calories a serving, 0g carbs and 7 grams of fiber! That's a long-lasting soup, my friends!

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