Menu for January 26-31, 2019

First week of softball!  #marriedsinglemom #quickmeals

Saturday, January 26-- Instant Pot BBQ Pulled Chicken, cole slaw, cauliflower mac and cheese 

Sunday, January 27-- Instant Pot White Chicken Chili

Monday, January 28-- Instant Pot Cheesy Ranch Chicken with Creamy Zoodles

Tuesday, January 29 (dance and karate)-- Chicken taco salad

Wednesday, January 30 (dance)-- Chicken Stir Fry with this sauce and cauliflower rice

Thursday, January 31 (dance and karate)-- Instant Pot Cilantro Lime Chicken with cauliflower rice

Weekend Prep:

• Wash/ dry/ chop all veggies and fruit
• Use last week's leftover veggies to make breakfast casserole type thing
• Make Chicken Avocado Egg salad (for lunches)
• Prep zucchini noodles
• Make meat for chicken tacos (in Instant Pot)
• Prep Chicken Stir Fry and Cilantro Lime Chicken in freezer bags 
• Make lunches for Adam and I
• Kids will fix their lunch veggies for the week 

Keto Week 3

Breakfast
Keto Bacon Egg Cups

Lunches
Chicken Avocado Egg Salad
Keto Broccoli Salad

Dinner
Keto Hot Dogs, Cauliflower Mac and Cheese, Veggies
Breakfast Fried Cauliflower Rice and Egg
Keto Chili
Sesame Chicken Salad
Chicken Taco Salad
Spaghetti with meatballs (zucchini noodles for us)

Keto Week 2

Breakfast
Bacon Egg Cups

Lunch
Chicken Avocado Egg Salad
Veggies
Strawberries

Dinners
Sesame Chicken Salad
Keto Bagel Hot Dogs, Cauliflower Mac and Cheese, veggies
Breakfast Fried Cauliflower Eggs and Bacon
Spaghetti with Meatballs (zucchini noodles for us)
Instant Pot Roast, cauliflower mashed potatoes, lima beans
Chicken Sausage with roasted veggies

Desserts
No Bake Keto Peanut Butter Bars

Keto Meal Plan Weeks 1 and 2

Breakfasts
Bacon Egg Cups 

Lunches
Chicken Avocado Egg Salad
Mexican Chicken Salad
Veggies with cream cheese and strawberries

Dinner
Chicken Zucchini Casserole
Healthy Sesame Chicken Salad
Korean Beef with cauliflower rice
Baked Chicken Fajitas
Chicken sausage with roasted broccoli
Chicken Stir Fry with this sauce, cauliflower rice, and carrots
Spaghetti (zucchini noodles for us, regular for kids)

Menu to start off 2019!

New Year's Day Food:
Bacon Wrapped Pork Tenderloin
Instant Pot Collard Greens
Crock Pot Black Eyes Peas
Corn Bread

Recipes for the week:
Chicken Zucchini Casserole
 Ingredients

• 3-4 boneless, skinless, chicken breasts (about 2 lbs)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1 medium zucchini
• 1 medium yellow squash
• 1/2 medium sweet yellow onion
• 1/2 cup pesto, prepared
• 4 oz parmesan cheese
• 4 oz mozzarella

Instructions

1. Preheat the oven to 375˚F.
2. Chop the zucchini, squash, and onion and combine.
3. In a large casserole dish, lay the chicken in a flat single layer and season it with the salt, pepper and garlic powder.  Next layer the veggies on and then dollop the pesto over the veggies, then top with the cheeses.
4. Bake on the middle rack for 35-45 minutes or until chicken is cooked through, 165˚F internal temp. If it starts to brown more than desired, loosely cover with foil until it is done cooking.
5. Serve hot and enjoy!

Sesame Chicken Chopped Salad
Ingredients

For the Dressing:

• 1/3 cup coconut aminos
• 1/4 cup red wine vinegar (or apple cider vinegar)
• 3 tablespoons avocado oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons minced ginger
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

For the Salad:

• 1.5 pounds boneless, skinless chicken thighs
• 4 diced green onions (can sub for 1/2 red onion finely diced)
• 1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
• 1/2 red cabbage, thinly sliced
• 2 cups shredded or matchstick carrots
• 1 cup sliced almonds
• 1 can Mandarin oranges (no sugar/syrup – check labels!)
• 1/2 cup chopped and loosely packed cilantro
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds

Instructions

1. Combine all the ingredients for the dressing in a bowl
2. In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken
3. Allow to marinate for at least a half hour
4. Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill
5. Allow to cool to room temperature before chopping and adding to the salad
6. Combine all other salad ingredients besides dressing and chicken in a large bowl
7. When chicken is cool, add to the salad
8. Stir in dressing well and enjoy!

Instant Pot Cilantro Lime Chicken with cauliflower rice 
Ingredients

• 24 ounces salsa, whatever type you like
• 1 package reduced sodium taco seasoning
• 1 lime juiced and zested
• 1/4 cup water or stock
• 1 can reduced sodium black beans, rinsed and drained
• 1 jalapeno, seeded and diced
• 2 lbs boneless skinless chicken breasts
• handful fresh cilantro, chopped

Instructions

1. Using at least a 6qt instant pot, add all ingredients for the chicken into the pot, except the cilantro. Close the lid, seal the pressure valve, then set on manual/high for 15 minutes.
2. Once the time is up, allow the pressure to naturally release for 10 minutes (don't touch it), then manually release the rest of the pressure (by flipping the valve). Remove lid.
3. Shred the chicken breast (either remove and shred or shred in pot using 2 forks); then add the cilantro into the pot. Stir everything together to coat.
4. Serve as desired, top with desired garnishes.

Keto Korean Beef Bowl

Instant Pot Pesto Chicken (super easy, super good)

  

Instant Pot White Chicken Chili 

• 2 large chicken breasts
• 15 oz can black beans drained and rinsed
• 15 oz can white beans drained
• 1 medium onion chopped
• 15 oz can corn with juice
• 10 oz can Rotel diced tomatoes with green chili with juice
• 1/2 cup chicken broth or stock
• 1 tsp chili powder or to taste
• 1 tsp cumin powder
• 0.4 oz packet ranch dip or dressing mix*
• 8 oz package cream cheese cut into 6 pieces

Instructions

1. Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
2. Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
4. Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

Baked Chicken Fajitas (this is easy to make into a freezer meal)

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Thanksgiving 2018

The twins are coming to Myrtle Beach!  We are super excited that Brad and Lauren are coming here for Thanksgiving!  Here's our plan....

Brine the turkey the night before

Herb Roasted Turkey
1 (12-14 pound) whole, turkey (defrosted)

2 sticks unsalted butter, softened

2 tablespoons garlic powder

1 tablespoon dried rosemary

1 tablespoon dried basil

2 teaspoons ground sage

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

Preheat oven to 325°F.

Prepare your turkey by removing innards and washing inside and out in cold water.  Set turkey on rack in roasting pan.  Slide hand under skin to separate skin from meat.  Tuck wings under turkey.

In a small bowl, combine butter, garlic, basil, rosemary, sage, salt and pepper with a fork. 

Using your hands coat turkey with your butter mixture.  Slide hands under skin to rub herb butter mixture over meat.  Rub mixture all over top, side and legs as well as under the skin.  Pour water into pan.

Cover turkey with aluminum foil. Bake for 3 ½ hours (basting occasionally if you prefer), or until temperature in the thickest part of the thigh reads 165° or more.  (Turkey will continue to cook once removed from the oven).  Remove the foil for the last hour to allow the turkey to brown completely.

Homemade Gravy without drippings

INGREDIENTS

• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/2 cup diced onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup broth or stock, any flavor
• 1 tablespoon whole milk

INSTRUCTIONS

1. In a medium sauce pan, melt the butter. Once hot, add the onion and a big pinch of salt and cook until softened, about 5 minutes.
2. Stir in the flour and and salt and cook for 1 minute.
3. Slowly whisk in the broth/stock and cook until thickened, about 3-5 minutes.
4. Remove from the heat and whisk in the milk. Serve while hot.*

Cornbread Dressing in the crock pot

Honey-Baked ham

Corn

Green bean casserole (regular recipe, but we put 1/2 cup of milk instead of 3/4)

Mac and Cheese (Mama's recipe)

Rolls (Sister Schubert's)

Mashed Potatoes (Mama's recipe)

Watergate Salad (Mama's recipe)

Chocolate Satin Pie (because I need chocolate)

• 1 prepared 9-inch (6 oz.) graham cracker crust
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2 large egg yolks
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• Whipped cream
• 1/4 cup chopped nuts
• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
  
  POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

Lauren and Mama are both bringing a dessert, too

Menu for November 4-9

Sunday, November 4--Chicken and Dressing Casserole with lima beans

This is one of Mama's recipes:

1 can cream of chicken
1 can cream of celery
1 bag Pepperidge Farm Herb Seasoning Stuffing
1 can chicken broth
Cooked chicken
1 stick of butter (soften)
Mix butter, soups, stuffing and half can chicken broth. Then add chicken.  Add more both if needed.
Bake at 350 for 45-50 minutes
Monday, November 5-- Chicken Parm with zucchini noodles (regular noodles for the kids)

Tuesday, November 6 (dance and karate)-- Cilantro Lime chicken in the Instant Pot with cauliflower rice

Wednesday, November 7 (dance)-- Teriyaki Chicken with cauliflower rice and broccoli

Thursday, November 8 (dance, karate, voice lesson)-- White Chicken Chili in the Instant Pot

Friday, November 9-- leftovers and whatever :)

Menu for October 27- November 3

Saturday, October 27-- Instant Pot Chili

Sunday, October 28-- ?

Monday, October 29-- Italian Chicken, green beans, squash

Tuesday, October 30-- tacos

Wednesday, October 31-- Teriyaki Chicken, cauliflower rice, broccoli

Thursday, November 1-- Instant Pot Chicken and Sweet Potatoes

Friday, November 2--

Saturday, November 3-- CCU Game

Menu for October 21-26

Sunday, October 21--Bacon Cheeseburger Soup

Monday, October 22-- Honey Bourbon Chicken, rice cauliflower, broccoli

Tuesday, October 23-- Chicken salad

Wednesday, October 24-- Spaghetti

Thursday, October 25-- One Pot Chicken Lo Mein

Friday, October 26--

Menu for October 7-12, 2018

When I cook, I leave everything in the pots or pans that I cook them in and serve dinner in like a buffet-style.  So, if we want seconds, we have to get up from the table and go to the stove to get more.  I don't know why--my mom always put everything in serving dishes and brought everything to the table.  I think I do it my way because it's less dishes to clean up after dinner.  Anyhow.  Adam has requested a big "Sunday Family Dinner" every Sunday with all of the food on the table.  And carbs.  Because we don't eat a lot of carbs.  #old

Sunday, October 7-- Chicken and Dressing Casserole with lima beans

This is one of Mama's recipes:

1 can cream of chicken
1 can cream of celery
1 bag Pepperidge Farm Herb Seasoning Stuffing
1 can chicken broth
Cooked chicken
1 stick of butter (soften)
Mix butter, soups, stuffing and half can chicken broth. Then add chicken.  Add more both if needed.
Bake at 350 for 45-50 minutes

Monday, October 8-- Spaghetti (zucchini noodles for us, regular noodles for the kids)

Tuesday, October 9-- (dance and karate) Baked tilapia and veggies with rice cauliflower

Wednesday, October 10-- (dance) Tacos

Thursday, October 11-- White Chicken Chili in the Instant Pot

Menu for September 30- October 5

Sunday, September 30--  Chicken Cornbread Casserole

Monday, October 1-- Instant Pot Cilantro Lime Chicken with cauliflower rice

Tuesday, October 2-- Sloppy Joes, veggies, fruit

Wednesday, October 3-- Baked ravioli

Thursday, October 4-- Instant Pot Roast

Friday, October 5-- leftovers and whatever