Week 2 - Healthy New Year's Meals 2016

 

It is almost time for our 2nd week of the Month of Healthy Meals for the New Year.

January 2016            "HOT TEA MONTH"

WEEK 2


January 8th 2016 "Seafood" Friday  - Garden Veggie Shrimp
Click Here for the recipe from Better Homes & Gardens

January 9th 2016 "Salad" Saturday  - Roasted Chicken with Italian Wheat Berry Salad
Recipe is here from Family Circle

January 10th 2016 "Soup" Sunday  -  Turkey Sausage, Sweet Potato, & Kale Soup
I thought this recipe sounded the best

January 11th 2016  Monday  -  Healthy Baked Cavatelli
Recipe also courtesy of Better Homes and Gardens

January 12th 2016 "Crock-pot"Tuesday  -  Weight Watchers Slow Cooker Chili
I'm combining the following 2 recipes to make 1 out of them:
Regular Weight Watchers Recipe 
Slow-cooker Weight Watchers Chili 
I am basically going to use the Slow-Cooker Version, but add the following Ingredients from the original recipe:  Carrots, Paprika, Red Pepper Flakes, Chicken Broth, Apple Cider Vinegar, & Scallions for garnish.

January 13th 2016  Wednesday  - Turkey Cutlets with Barley
Recipe is here (If you can't tell, I love BHG)

January 14th 2016  Thursday  -  Caprese Stuffed Chicken Foil Packs
Recipe is here @ thewholesomedish.com 

 WEEKLY SNACK - Bran Muffins

 
 LUNCH ITEM - Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, & Almonds
Recipe is from the Food Network 

 

Here is the Shopping List to make all of these meals:

Week 2

Produce:

-        Baby Arugula

-        Basil 

-        Carrots

-        Celery

-        Cherry Tomatoes (large)

-        Eggplant (1)

-        Garlic (I prefer Jarred, minced)

-        Kale

-        Lemons (3)

-        Mushrooms (2 @ 8oz. each)

-        Onions (4)

-        Pepper, Green (1)

-        Pepper, Red (4)

-        Pepper, Yellow (1)

-        Scallions

-        Sweet Potatoes (2 large)

-        Yellow Squash (1)

-        Zucchini (3)

Meat:

-        Ground Italian Turkey Sausage (2 @ 12 oz. each)

-        Ground Turkey (1 lb.)

-        Turkey Breast Cutlets (1 1/2 lbs.)

-        Boneless, Skinless Chicken Breasts (3 lbs.)

Dairy:

-        Butter, Salted (2 TBSP.)

-        Buttermilk

-        Eggs

-        Fresh Mozz. Balls (also called baby bocconcini) (6-8oz.)

-        Goat Cheese Crumbles

-        Parmesan Cheese

-        Reduced Fat Shredded Italian Blend Cheese (4 oz.)

Spices: (You may have most of these)

-        Chili Powder

-        Cumin

-        Fennel Seeds

-        Italian Seasoning

-        Oregano

-        Paprika (Regular)

-        Pepper

-        Red Pepper Flakes

-        Salt (Kosher)

-        Thyme (Fresh if possible)

Dry Goods:

-        Almonds (1/4 cup)

-        Apple Cider Vinegar

-        Baking Soda

-        Balsamic Vinegar

-        Barley (Or you may have some left over from Week 1)

-        Chicken Bullion Cube (1)

-        Couscous (Israeli)

-        Flour

-        Jalapenos, Pickled

-        Mustard (Dijon)

-        Olives (Kalamata)

-        Raisins (1 cup)

-        Raisin Bran (15oz.)

-        Sugar

-        Wheat Berries (1 ½ cups)

-        White Balsamic Vinegar

Can Goods:

-        low-sodium Chicken Broth (11 cups)

-        can red kidney beans (1 – 15 oz.)

-        can diced tomatoes, no-salt added (1 – 14.5oz.)

-        can crushed tomatoes (28 oz.)

-        can tomato sauce, no-salt added (8oz.)

-        can tomato paste (2 TBSP.)

Oils:

-        Olive Oil

-        Vegetable Oil

Pasta:

-        Cavatelli (Whole Wheat if possible) (8oz.)

Bread:

-        Whole-grain pita (2 round pocketless)

Other:

-        Hummus

Seafood:

-        Shrimp (1 lb.), fresh or frozen

Alcohol:

      -     Dry Sherry

          Follow along with me as I make each recipe throughout the month.  Stay Healthy!