Apologies for the later than usual post but I have been searching for my dropped cell phone for the past fifteen hours – losing my shizzle with every passing minute. I finally found the thing this AM, camping out in the wet grass. It’s functional – but barely. Life Lesson #558 – must get serious about backing everything up. Do y’all do this? Back everything up? AM I the only one who doesn’t? Probably. P.S. – Regan turns 11 today. ELEVEN. Guessing this is the real reason I’m losing my shizzle. Happiest of Birthdays to my amazing Regs!
Sunday, October 27th – Chicken Bacon Pumpkin Pasta Bake – Trust me, your kids will not even know this dish involves pumpkin – they will be distracted by the bacon and the creaminess. Meanwhile you can pat yourself on the back for sneaking in a fruit. P.S. – had to look that up. 100% thought pumpkin was a veg.
Monday, October 28th – Skirt Steak Chimichurri – Skirt steak is a flavorful, relatively inexpensive cut of meat – on average about $9.99 per lb. Perfect for a quick week night meal. Make the chimichurri on Sunday and this meal will take you about five minutes, start to finish. Serve over lettuce or with roasted new potatoes. Kid Tip – If the green stuff scares them, just serve theirs with their fav dipping sauce. My girls love Chick-fil-a sauce with their steak!
Tuesday, October 29th – Shrimp, Tomato & Avocado Couscous Salad
Shrimp, Tomato, Avocado Couscous Salad
Ingredients
- 1/2 pint cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 2 avocados, pitted, peeled and sliced
- 1 lb fresh shrimp
- 1 box Near East pearled basil & herb couscous
- 2 tbsp olive oil
- salt & peper to taste
Dressing
- 3 tbsp olive oil
- juice of one large lemon
- 1 garlic clove, minced
- salt and pepper
Instructions
- Peel shrimp and place in a medium bowl. Sprinkle with salt and pepper.
- Cook basil/herb couscous according to directions. Once cooked, let cool.
- Heat large pan over medium/high heat. Swirl in 2 tablespoons of olive oil. When hot, add shrimp and cook until pink and opaque – about four minutes, flipping every minute. Remove from pan. Let cool
- Mix shrimp, couscous, tomatoes, red onion and avocado together. Stir in dressing.
- To make the dressing – whisk ingredients together until emulsified.
Wednesday, October 30th – Turkey Taco Quinoa Skillet – 245 calories in this flavorful, protein packed dish. Kid Tip – I’ll place the turkey mixture in taco shells for the girls! You can also serve over nachos.
Thursday, October 31st – Healthified 5 Ingredient White Chicken Chili – I know, it’s Halloween and most people won’t have time to get their little goblins into their costumes, let alone cook dinner. Pull out a frozen pizza for the kids and then dump FIVE ingredients into a pot and let simmer for FIVE minutes for a healthy, warm chili for the adults.
Friday, November 1st – One Pot Italian Chicken and Orzo – The perfect dish to end a long week. Orzo, carrots, zucchini, pesto and tomatoes – doesn’t get much better!! TIP – purchase chicken tenderloins for easier chopping.
There you have it. Meal Plan for the week. I’m still working on the grocery list/email feature but it should be ready to roll out next week!!! You must subscribe to receive the grocery list – it will not be available on the website. Don’t forget to follow along on Instagram & Facebook – lots of daily tips/tricks!!
Happy, Healthy Eating Friends,
XO ~ Kelly D.
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