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Posts tagged ‘dinner’

My 2 Week Menu Plan April 27-May 10, 2015


Hello Everyone,

I’ve decided to create a two week dinner plan.  It’s not written in stone but it’s nice to know that I can choose a meal just at a glance.  Here are 14 dinners for Monday April 27 ~ Sunday May 3, 2015

 

Week#1

Meal 1
Stuffed Peppers with ground beef, Italian sausages, & spinach

Green salad with vinaigrette

Meal 2
Chicken cutlets with citrus honey sauce
Rice
Peas & onions
Green salad with vinaigrette

Meal 3
Beef broth soup

Vietnamese rolls (shredded chicken breasts & shredded cabbage)
Veggie Stir-Fry (bell peppers, onions)
Rice
Eggrolls, Plum sauce, Sweet chili sauce

Meal 4
Grilled Greek Chicken Breasts

Greek salad (tomato, cucumber, onions, feta cheese)
Ranch coleslaw
Parsley salad

Meal 5
Beef taco casserole or Qenchiladas or Quesadillais
Mexican rice

Meal 6
Slowcooker Baby Back Ribs with dry rub

Ranch coleslaw
Corn

Meal 7
Slow Cooker Beef & Barley

Zoodles
Veggies
Green salad with vinaigrette

Week#2

Meal 1
Baked Italian sausages

Zoodles (zucchini noodles)
Pasta with meat sauce

Meal 2
Slow cooker Beef Stroganoff
(roast beef, mushroom, onions, sour cream, white wine)
Zoodles (for me)
Noodles (for family)
Salad

Meal 3
Oven roasted rosemary chicken

Roasted cauliflower
Roasted potatoes
Green beans with sliced almonds
Green salad with vinaigrette

Meal 4
Homemade Lean Beef burgers (grilled)

Baked french fries 
Parsnip fries
Ranch coleslaw
Mashed cauliflower
Green salad with vinaigrette

Meal 5
Fish Tacos with Avocado
Mango Salsa
Rice
Green salad with vinaigrette

Meal 6
Yogurt marinated Chicken

Ranch coleslaw
Roasted brussel sprouts
Green salad with vinaigrette
Baked potato (Toppings: Butter, Sour Cream, Green onions)

Meal 7
Shepards pie

Green salad with vinaigrette

Snacks:
1 cup Cantaloupe, Waterlemon (twice a day)
Celery stuffed with cream cheese or all natural peanut butter
Zucchini chips & Babaganoush dip
Greek yogurt with berries
Pepperoni chips with hummus dip
Protein Bar

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Slow Cooker Beef Braciole and Marinara Sauce


 Slow Cooker Beef Braciole and Marinara Sauce

wpid-wp-1413980847823.jpegEye of round beef steak cutlets

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Pound the beef slices until they’re about ¼ inch thick.

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Sprinkle with salt and pepper, then spread 2 tablespoons
of the filling in the centre.

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Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.

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Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.

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I made these the night before so I had them ready for the morning.
Cover with plastic wrap & refrigerate.

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In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. 

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Generously brown the beef on all sides.

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Transfer the rolls into a slow cooker and the marinara sauce.
Cover and cook on low for 5 ½ – 6 hours.

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I had this with spaghetti squash for myself and pasta for my family and a big green salad.

 

INGREDIENTS:

  • 2 teaspoons olive oil
  • 2 green onions, diced
  • 3 garlic cloves, minced
  • ¼ cup parsley, chopped
  • ¼ cup ground flax or seasoned breadcrumbs
  • ¼ cup Parmesan cheese, freshly grated
  • 8 cutlets lean,  eye of round beef steak
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 jars of your favorite marinara sauce
  • You will also need either kitchen twine or toothpicks to seal the steak once the filling is rolled inside

DIRECTIONS:

For the Filling:
Combine all ingredients in a small bowl.

Pound the beef slices until they’re about ¼ inch thick.
Sprinkle with salt and pepper, then spread 2 tablespoons of the filling in 
the centre.
Fold one of the ends in, then roll up the slices of beef, pressing firmly so that’s it’s good and tight.
Secure either with  toothpicks or wrap the rolls “gift package” style with some thread.
(Remember to remove them before serving!)

In a large skillet, heat the 2 teaspoons of oil over medium heat and add the beef rolls, seam side down to seal the rolls. Generously brown the beef on all sides. Transfer the rolls into a slow cooker.

Add ¼ cup of water to your skillet to deglaze the pan. Scrape up all the browned bits in the skillet (the water will turn brown) and pour it into the slow cooker over the steak. Add the marinara sauce and stir together.
Spoon the sauce over the top of the steak and place the lid on the slow cooker.
Cook on low for 5 ½ – 6 hours.

Add salt and pepper to taste.

To serve traditional-style, boil some pasta and serve with the sauce either as a first course, followed by
the beef rolls and a leafy green salad.

I made spaghetti squash for myself and pasta for my family.

My Thanksgiving Dinner


 Hello everyone,

We celebrated our Thanksgiving on Oct 11, we had 20 family members come in from out of town and stay the weekend.  I did my best to prep ahead of time since I like to enjoy my company and not be stuck in the kitchen all day.  The day before I made a Tiramisu cake, peeled and diced, beets, butternut squash, 10 lbs of potaotes, celery sticks, cauliflower.

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Here was my menu:

Appetizers:

Veggie platter and ranch dip
Hummus dip & crackers
Cheese platter

Main:

Stuffed & deboned 18lb turkey
Stuffing
Tortellini Al Forno
Mashed potaotes
Roasted butternut squash & beets
French green beans
Gravy
Cranberry Sauce
Grape leaves
Tabouli salad

Dessert:

Cherry crostata
Tiramisu cake
Fruit platter
Ice cream
Apple pie
Pumpkin pie
Espresso

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Veggies & Ranch Dip                                                      Hummus & Crackers

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Cheese Platter                                                                Stuffed Deboned Turkey

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Thanksgiving Dinner Buffet                             Upside-down Tiramisu Cake
(I flip it out onto a cake plate before serving, it’s 2 layered dome shaped )

wpid-wp-1413811339691.jpegThis is my pretty kitty named Miss Pearl, she’s just 3 months old and is begging for a piece of turkey.

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Wheat-Free Low Carb Stuffed Eggplant or Zucchini


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Wheat-Free Low Carb Stuffed Eggplant or Zucchini
Cook Time: 1 hr 5 min
Serves:
4 servings

Ingredients
2 large eggplant
2 large zucchini
3 tablespoons extra-virgin olive oil, divided
2 pounds lean ground beef
Salt and freshly ground black pepper
1 onion, small diced
4 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1 tsp freshly chopped basil leaves, chopped
1 1/4 cup grated Parmesan cheese, divided

Preparation
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.

In a medium saute pan heat 1 tablespoon olive oil over medium heat.  Add the ground beef to the pan, add salt and pepper and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat.

In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers, chopped eggplant that was scooped-out from the center and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, and 1 cup of the cheese.
Fill the scooped-out eggplant or zucchini halves with this mixture, dividing it evenly among the 8 halves.

Top with the remaining 1/4 cup of grated cheese, season with salt and pepper, place on a parchment lined tray and bake for 30 minutes in preheated oven. Let cool briefly.

Slow Cooker Beef Barley Soup Recipe


The cold weather is here and a nice hearty soup is always good to come home too. I know it’s not low carb but sometimes you just have to have some comfort food.

Prepare this recipe before you head out in the cold in the morning and you will come home to meal just waiting for you to enjoy

Ingredients
1-1/2 lbs beef stew meat
1 tablespoon canola
1 14-1/2 oz can of diced tomatoes
1 cup chopped onion
1 cup diced celery
1 cup sliced fresh carrots
½ cup chopped green pepper
4 cups beef broth
2 cups water
1 cup tomato sauce
2\3 cups medium pearl barley
1 tablespoon dried parsley
2 teaspoons salt
1-1\2 teaspoon dried basil
1\2 teaspoon black pepper

Preparation:
Brown meat in the oil over medium heat.
In a 5 quart slow cooker combine all the ingredients and stir in the meat.
Cook 8 to 10 hours on low or until meat is tender.

Beef Stroganoff


I made this for the first time and it was a huge hit. I made noodles for my kids and a salad for myself.
It’s an easy recipe that you can whip up in a jiffy.
I used thinly sliced eye of round beef cutlets and it was tender and delicious.

Beef Stroganoff

Ingredients:
8 large cutlets of beef (eye of round) cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped onion
6 ounce small white mushrooms
¼ cup dry white wine
1 cup beef broth with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Preparations:
Heat oven to warm setting. Sprinkle meat with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat. Brown meat. Transfer to a platter and place in oven.
Melt butter in skillet; add onion and cook 3 minutes, until softened.
Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
Add wine; cook 5 minutes.
Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
Stir in sour cream and mustard. Add meat and accumulated juices.
Reduce heat to low and cook 2-3 minutes, until meat is heated through.
Season to taste with salt and pepper.

Nutritional Information Per Serving:
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 32 grams
Fat: 24.5 grams
Calories: 379
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My Weekly Low Carb Menu~July 30, 2012


I just bought this Atkins Cookbook and I’m eager to try some recipes.  So this week I’m going to make a new recipe from this book, they’re in no particular order, so it’s whatever I feel like making that day.  Just knowing that I have  meals picked out is half the battle when it comes to making dinner.
I’ll post pics and let you know if it was a HIT or a Miss.

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Weekly Dinner Menu- Monday July 30 to Sunday August 5, 2012

Thai Chicken Curry = 6 Carbs
(Cookbook pg. 152)

Veal Marsala = 7 Carbs
(Cookbook pg. 179)

Sauteed Italian Sausage with Fennel = 6 Carbs
(Cookbook pg. 172)

Peppery Spicy Baby Back Ribs = 2 Carbs
(Cookbook pg. 169)

Shrimp Diablo = 7 Carbs
(Cookbook pg. 198)

Beef and Asian Vegetable Stir Fry = 10 Carbs
(Cookbook pg. 163)

Green Goddess Grilled Chicken = 2 Carbs
(Cookbook pg. 149)

Sides:
Roasted broccoli
Green beans with almond slivers
Green salad with vinaigrette
Parsley salad
Rapini
Greek salad (tomato, cucumber, onion, green pepper, oregano & olive oil)
Peas & Corn (for kids)

Snacks:
Greek yogurt with blueberries
Broccoli (raw) with Ranch sour cream dip

Celery sticks filled with cream cheese
Sugar free biscotti
Almonds (raw) 10 pcs
Kale chips
Pepperoni chips
Sugar Free Jello

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