It’s Still Too Cold Out…

It’s the first week of spring next week and ya’ll, it’s freaking freezing around here!!! I would gather to say that most of the United States is experiencing their own form of unseasonably cool weather… and none of us are pleased about it!!

Anyways, enough ranting and raving… here are this week’s recipes!! ❤️

Breakfast

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Whole Wheat Waffles

  • 2½ cups of milk
  • ¼ cup mashed banana
  • ½ cup honey
  • 4 eggs
  • 3 cups whole wheat flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 cup blueberries
  1. In a mixing bowl, whisk together milk, banana, and honey. Whisk in eggs one at a time.
  2. Stir in flour, baking powder, and salt.
  3. Fold in blueberries and let the batter stand.
  4. Grease the waffle maker and allow to heat up.
  5. Pour batter into waffled iron and cook according its instructions.

Servings: 6 Belgian waffles or 16 square waffles

 

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Blueberry Muffin Granola Yogurt Bowl

  • 1 cup fresh blueberries
  • ¾ cup cottage cheese
  • ½ cup granola
  • ¼ tsp cinnamon
  • 1 tsp chia seeds
  • 1 tsp flax seed
  1. In a small bowl, mix together cinnamon, granola, and ground flaxseed.
  2. Add cottage cheese and fruit, and you’re all set!

 

 

Lunch

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Chicken Cacciatore with Spaghetti Squash

  • 1½ lbs. chicken breasts, about 4
  • Salt and pepper
  • 2 T olive oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small onion
  • 2 large carrots, diced
  • 28 oz. can of crushed tomatoes
  • 1 cup chicken broth
  • 1 tsp minced garlic
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  1. Preheat oven to 400 degrees. Grease two baking sheets and a casserole dish.
  2. Slice peppers and onion into strips about ¼” thick. Peel and dice carrots.
  3. Season chicken with salt and pepper.
  4. Add the oil to a skillet. Add the chicken and quickly brown it. Do not cook all of the way through! Remove from the pan and refrigerate until the last 10 minutes of cooking time.
  5. Add the peppers, onions, carrots, and garlic to the skillet. Cook for several minutes.
  6. Add the crushed tomatoes, chicken broth, and spices.
  7. Reduce heat to medium-low and cook for 30 minutes.
  8. In the final 10 minutes, add the chicken pieces back to the skillet. Cook 10 more minutes or until chicken is cooked throughout.
  9. Serve with spaghetti squash.

 

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Zucchini Nachos

  • 2 large zucchini, sliced into ½” slices
  • ½ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • Salt & black pepper
  • 1 cup cooked chicken
  • 1/3 cup shredded cheese
  • ¼ cup onion, diced
  • 1 small tomato, diced
  • ½ avocado, optional
  1. Preheat oven to 400 degrees and grease a baking sheet.
  2. Slice zucchini and lay flat on baking sheet. Pour olive oil and sprinkle on spices.
  3. Cook for 5 minutes, then add remaining ingredients (except avocado).
  4. Bake another 12 minutes.
  5. Top with avocado and enjoy!

 

Dinner

Turkey Meatballs & Fixate Spaghetti Sauce

Meatballs

  • 1/3 cup whole wheat bread crumbs
  • ¼ cup milk
  • 1 tsp olive oil
  • 1 small onion, finely diced
  • 1 tsp minced garlic
  • 2 lbs. ground 93% lean ground turkey breast
  • 2 eggs
  • 2 tsp parsley
  • 2 T grated Parmesan cheese
  • 1 tsp oregano
  • ½ tsp sea salt
  • ½ tsp black pepper

Spaghetti Sauce

  • 2 T olive oil
  • 1 small onion, diced
  • 1 tsp minced garlic
  • 6 oz. tomato paste
  • ¼ cup red wine (optional)
  • 2 cans (28 oz. cans) whole peeled tomatoes
  • 2 T agave nectar
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1/3 cup Parmesan cheese
  • 1 T basil
  1. To cook meatballs, heat oven to 425 degrees. Line or grease a large baking sheet.
  2. Place bread crumbs and milk in a small bowl; sit for 10 minutes.
  3. Heat oil in a skillet over medium-low heat. Add in onion, cooking until translucent. Add in garlic.
  4. Combine onion mixture, breadcrumb mixture, and remaining meatball ingredients in a large bowl. Mix and refrigerate for 1 hour, covered.
  5. To make the sauce, heat oil in skillet. Add onion and cook until translucent.
  6. Add garlic and tomato paste, stirring constantly. If using wine, add now and continue to stir.
  7. Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently.
  8. Reduce heat to low and gently boil for about 5 minutes.
  9. Sprinkle in cheese and cover, cooking for 1 hour.
  10. Before serving, add in basil.
  11. Remove meatball batter from refrigerator and form into 1” meatballs, placing on baking sheet.
  12. Bake for 13-18 minutes, or until browned and cooked through.
  13. Serve with spaghetti sauce over pasta or spaghetti squash noodles!

Recipes from Fixate Cookbook

 

Jambalaya

  • Olive oil
  • 1 cup diced chicken breast
  • 1 cup shrimp
  • 1 cup turkey or pork sausage)
  • 2 T Cajun seasoning
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 2 tsp dried thyme
  • 2 tsp black pepper
  • 2 tsp cayenne pepper
  • ½ tsp. sea salt
  • 1½ cup bell pepper (any color), diced
  • 2 (16 oz. cans) fire roasted diced tomatoes
  • 1 cup onion, diced
  • 3 garlic cloves, minced (or grated)
  • Hot sauce (to taste)
  • Dash of Worcestershire sauce
  • 2 cups brown rice, cooked
  1. In a small bowl, mix together spices.
  2. In a sauté pan, brown chicken, shrimp, and sausage over medium-high heat. Season with half of spice mixture.
  3. Remove from pan and place in a bowl. Cover with foil to keep warm. I
  4. In the same pan, drizzle a little more oil and reduce heat to medium-low.
  5. Add onions, peppers, and garlic; sauté until tender. Season with hot sauce as desired.
  6. Add the tomatoes and remaining spice mixture. Stir and allow the tomatoes to heat through.
  7. Add rice, meats, and Worcestershire sauce. Heat through and serve!

 

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Egg Roll Bowls

  • 6 oz. ground pork (or whatever meat you have – I used leftover cubed steak)
  • ½ small onion, finely chopped
  • 2 tsp garlic, minced
  • 1 cup sliced cabbage
  • 1 cup sliced bok choy
  • ¼ cup mushrooms
  • ¼ tsp ginger
  • ½ tsp red wine vinegar
  • Brown rice, optional
  • 1 egg, optional
  1. Heat oil in a skillet over medium high heat. Add onion and sauté with garlic for 1-2 minutes.
  2. Add meat and cook until no longer pink.
  3. Add cabbage, bok choy, mushrooms, ginger, and vinegar. Sauté for another 5 minutes.
  4. If adding rice and egg, add both to the skillet. Cook egg until desired consistency.

 

PRINTABLE VERSION OF RECIPES CAN BE FOUND HERE:

Week 12 Meal Plan