The crazy that has been my life lately is finally calming down and I’m ready to focus on eating healthy and exercising consistently as we enter the holiday season. I’m going to commit to less snacking, more cardio and a serious cut back on the fermented grapes. And of course, the meal plan which is my blueprint for staying on track. In order for the below to work for you and your family, you have to think about your upcoming week – if you are after school activity heavy on Monday, swap the crockpot meal for the fish. Don’t think your kids will eat the turkey chili on Friday – make two tenderloins on Wednesday and feed them leftovers or purchase a frozen pizza. Regardless of what or how often you choose to cook, the KEY to being successful is having a plan and making sure you have all the ingredients on hand. So plan out your week, print off my grocery list and get to shopping!!
Sunday, November 3rd – Green Chicken Enchiladas – I know, I just said I’m going to cut back but Sunday supper is my cheat meal so I’m just going to own it. Comfort food at it’s finest.
Monday, November 4th – Low Carb Baked Halibut with Roasted Okra – My grocery store didn’t have fresh halibut so I subbed cod and it was fabulous. Family friendly, ten minute dish that will leave you feeling full and satisfied. And the roasted okra is out of this world!
Roasted Okra
Ingredients
- 1 lb fresh or frozen okra if using frozen, place in the oven for about 3 minutes then toss with olive oil, salt, pepper & garlic powder
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
Instructions
- Pre-heat oven to 425. Cut okra in half, lengthwise. Toss with olive oil, salt and garlic powder
- Spread the okra on a large baking pan, making sure not to overlap the okra – they won't roast if too crowded – just steam and end up soggy.
- Bake for ten minutes, shake pan, and then place back in for another 5 – 10 minutes. Be careful not to burn.
Tuesday, November 5th – Greek Chicken Traybake – One pan wonder, loaded with veggies, balsamic, feta and spices. Cooks for about 35 minutes.
Wednesday, November 6th – Instant Pot Balsamic Pork Tenderloin with Pan Roasted Asparagus, Tomato & Mozzarella Balsamic Salad – 25 minutes of hands off cook time and your tenderloin is melt in your mouth, done. This roasted asparagus recipe is my fav. If you have yet to purchase an instant pot, please take a moment to click here and gift yourself one, today. No need to thank me!!
Pan Roasted Asparagus, Tomato & Mozzarella Balsamic Salad
Ingredients
- 1 bunch fresh asparagus, trimmed
- 2 tsp olive oil
- 1 cup cherub tomatoes, halved
- 1/2 cup fresh mozzarella, cubed
- 1 1/2 tsp balsamic, drizzled
- salt & pepper to taste
Instructions
- Trim asapragus. Heat a large frying pan, with a fitted lid, over medium – high heat. Add olive oil.
- When hot, add asparagus. Cover and cook for about five minutes. Remove lid, and add tomatoes.
- Cook, uncovered for an additional five minutes until tomatoes are bursting. Remove from heat. Drizzle with balsamic and top with fresh mozzarella.
Thursday, November 7th – Weight Watchers Southwestern Goulash – One of my go-to’s for low calorie, family friendly dinner recipes. It checks all of the boxes. ( I usually omit the corn)
Friday, November 8th – Turkey Pumpkin White Bean Chili – I can’t stop with the pumpkin. It adds the perfect mix of healthy creaminess. Instant pot or crock pot option here. Amazing to come home to after a long week.
Michelle Cowan says
Kelly – what temp do you roast the okra? Sounds yummy and want to try! The skirt steak with chimichurri was soooo good!
Dining with the Duffys says
Oh my gosh….did I forget to put on recipe. Eek. 400!!!!!!