Week 3 - Healthy New Year's Meals 2016

January 2016            "HOT TEA MONTH"

WEEK3


January 15th 2016 "Seafood" Friday  - Browned Butter Flounder w/ Lemon Snap Peas
Click Here for the Recipe from "My Recipes"

January 16th 2016 "Salad" Saturday  - Succotash Salad w/ Buttermilk Avocado Dressing
Recipe is here from Better Homes & Gardens

January 17th 2016 "Soup" Sunday  -  Vegetarian Lasagna Soup
I thought this recipe sounded great, from Foodie Crush

January 18th 2016  Monday  -  Pesto Chicken Bake w/ Baked Potatoes
Recipe for this Chicken Bake is Here:

January 19th 2016 "Crock-pot"Tuesday  -  Slow Cooker Frittata w/ Artichoke Hearts, Roasted Red Pepper, & Feta
From kalynskitchen.com


January 20th 2016  Wednesday  -  Whole Wheat Pizza

Whole Wheat Pizza Recipe

 

Whole Wheat Pizza Dough

Low-fat Shredded Mozzarella

Marinara Sauce (recipe follows)

              Let Pizza Dough rise.  Top w/ Marinara Sauce & Shredded Cheese.  Let bake for 20 minutes @ 400.

 

Recipe for Marinara Sauce:

(Most Marinara Sauces have onions in them, mine does not)

 2 TBSP. minced Garlic (I prefer Jarred Minced Garlic)

2 TBSP. Olive Oil

1 – 28oz. can Whole Peeled Tomatoes

Pinch of Sugar

1 ½ tsp. Salt (Kosher)

1 tsp. Pepper

1 TBSP. Italian Seasoning

½  small can Tomato Paste

 Sauté garlic in olive oil just until brown.  Add tomatoes; crush w/ your fingers.  Add seasonings & cook over medium-low for 30 minutes or longer.   Add tomato Paste & heat thru.

January 21st 2016  Thursday  - Taco Lettuce Wraps
recipe courtasy of "thetaylor-house"

 BONUS BREAKFAST -  Quinoa Breakfast Bowls

Inspiration by wherehomestarts.com


 LUNCH ITEM - Grilled Veggie & Hummus Wrap
Find the recipe on this link


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

Week 3

Produce:

-        Avocado

-        Blackberries

-        Butterhead lettuce

-        Eggplant (1)

-        Garlic (I prefer Jarred, minced)

-        Iceburg Lettuce

-        Lemons (1)

-        Mint

-        Mushrooms (2 @ 8oz. each)

-        Onion, Red (2)

-        Onion, Yellow (1)

-        Parsley

-        Pepper, Red (1)

-        Potatoes, Baking (4)

-        Scallions

-        Spinach (4 cups)

-        Sugar Snap Peas (8oz)

-        Tomatoes, Roma (6)

-        Zucchini (2)

Meat:

-        Ground Beef, Lean (1 lb.)

-        Bacon (6 slices)

-        Boneless, Skinless Chicken Breasts (3 lb.)

Dairy:

-        Butter, unsalted (2 TBSP.)

-        Buttermilk

-        Cheddar Cheese (4 oz.)

-        Eggs (8)

-        Feta Cheese, Crumbled (6 oz.)

-        Mozzarella Cheese (2 -8 oz.)

-        Quinoa

-        Ricotta Cheese (8oz.)

-        Sour Cream (small)

-        Yogurt, Low-fat and/or Greek (vanilla)

Spices: (You may have most of these)

-        Bay Leaves

-        Basil (Fresh if possible)

-        Dry Mustard

-        Italian Seasoning

-        Natures Seasoning

-        Onion Powder

-        Oregano

-        Pepper

-        Red Pepper Flakes

-        Salt (Kosher)

Dry Goods:

-        Almonds (1/4 cup)

-        Basil Pesto

-        Flour

-        Honey

-        Rice, Brown or other

-        Roasted Red Peppers (1-12 oz. Jar)

-        Salsa

-        Sugar

-        Sunflower Seeds

-        Taco Seasoning

Can Goods:

-        Artichoke Hearts (14 oz.)

-        Corn (15 oz.)

-        Can crushed tomatoes (2 - 28 oz.)

-        Can tomato sauce (15oz.)

-        Can Tomato Paste (1 small)

-        Vegetable Broth (6 cups)

Oils:

-        Olive Oil

-        Canola Oil

Pasta:

-        Lasagna Noodles (12oz.)

Bread:

-        Whole-grain wrap or flatbread (2-4)

Other:

-        Hummus

Seafood:

-        Flounder (4 fillets or 6 oz.), fresh or frozen

Frozen:

-        Lima Beans

-        Whole Wheat Pizza Dough