We made it y’all – the last week in January. Surviving January is a huge accomplishment because the lot of us have resolved away all the things and been dry for most of the month. By February we are in a routine and accepting of all the restrictions. Sort of. At least we are seeing some results by Feb. My intermittent fasting journey has produced some major results – I’m down six lbs. since Jan. 6th and I see no reason to stop now. I’m not convinced the 16 hour non eating window does anything more than keep me from snacking and drinking after 7:30 but that alone is enough. I’m still struggling with how to manage “IF” on the weekends – I sleep later, treat myself to a cup of coffee ( I like mine sweet) and consume alcohol past 7:30. Everything in moderation, right? If you are interested in trying on the intermittent fasting hat, shoot me an email or DM me on Instagram. I’m happy to re-share my schedule and experiences!!
Sunday, January 26th // Lightened Up French Onion Soup with Ham and Cheese Sliders // Patrick loves French onion soup so I’m going to give this @skinnytaste version a try. Normally one serves the ham & cheese sliders as an appetizer but who says we can’t eat them for dinner? My girls love them and we do too. I’ll share a quick tutorial on the best way to put these sammies together to make less work for you!
Monday, January 27th // Skinny Chicken Enchiladas // I’ve tried many a “skinny” enchilada and these are hands down, my favorite. Only 350 calories for TWO enchiladas is pretty darn good. And these guys are filling!
Tuesday, January 28th // Balsamic Pork Tenderloin with Fall Veggies // Sheet pan dinner y’all. If you aren’t a fan of brussels or butternut squash, sub in your veggies of choice. Any will do. If you do opt for butternut, purchase the pre-cut container in the refrigerated section of your grocery store. One less step. Oh, and make the balsamic rosemary sauce on Sunday if you have time!!
Wednesday, January 29th // Easy Salmon Patties // I have my own version of skinny salmon patties you can find here but I’m always up for giving others a try. Serve with a simple arugula salad. KID TIP – Regan won’t touch these but Ava will – especially if I place her patty atop a Kaiser roll! When one of my kids won’t eat what I’m serving, I just pull stuff, that doesn’t need to be cooked, out of our refrigerator – pickles, oranges, salami, peanut butter and ritz crackers – just a mixture of stuff I have on hand!
Thursday, January 30th // Buffalo Chicken Cauliflower Fried Rice // Put buffalo sauce on just about anything and I’ll try it. Pretty straightforward recipe here – I’ll purchase @traderjoes cauliflower frozen rice to make life easier. Recipe calls for 8 – 10 ounces of chicken and suggests purchasing pre-cooked strips from Whole Foods. Such a great idea if you can find at your normal grocer. KID TIP – If your kids aren’t going to touch this dish with a ten foot pole, just deconstruct – pull out some plain chicken, with a side of plain cauliflower rice (for them to look at) and some scrambled eggs. (Just add in another egg or two to recipe). My kids will love having eggs with dinner!
Friday, January 31st // Sesame Noodles // My family LOVES this recipe. Cook the noodles and let everyone build their own bowl. My girls will eat theirs pretty plain but I’ll have some chicken and veggies for the more adventurous eaters. Great for a crowd!
Products I used making the above recipes
Favorite Soup Bowls // Large 10×15 Pyrex Dish // Cheese Grater with Storage Container (the bomb) // Food Processor // Favorite Sriracha // Glass Mixing Bowls // Cast Iron Skillet // Wisk // Pasta Pot
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