We've got some more great recipes this week! I hope every one's New Year Resolutions are going great. The gym has been packed, and I've got a handful of motivated new clients who are starting off the year by kicking some serious fitness butt. Some clients that have been with me from the beginning are also showing up to sessions with pounds and inches missing. Keep up the good work everyone!

Aldi

Let me talk about how much we love Aldi... once again. This week, we picked up an awesome little set of 6 cutting boards with a stand. These saved some time this week while cutting up veggies. They're also great for cutting things up quickly in the morning for snacks without having to pull out the big cutting board.

For the chili recipe this week, the recipe calls for corn, diced tomatoes, and green chilies. Well, Aldi has this great brand called "Casa Mamita". I used cans of the mexican-style corn, as well as canned diced tomatoes mixed with green chilies. The flavoring of each is awesome, and I didn't have to chop up any chilies.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

  • 3 large garlic cloves, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 1 lb chicken breast tenders
  • Salt
  • paprika (just a little bit)
  • 1 cup half and half
  • 1 cup mozzarella cheese, shredded
  • 8 oz penne pasta
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/2 cup reserved cooked pasta water (or more)

Instructions

  1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
  3. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
  4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
  5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Spinach Lasagna Roll-Ups

http://www.tasteofhome.com/recipes/spinach-lasagna-roll-ups

Ingredients

  • 12 uncooked lasagna noodles
  • 2 large eggs, lightly beaten
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2-1/2 cups whole-milk ricotta cheese
  • 2-1/2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 jar (24 ounces) meatless pasta sauce

Directions

  1. Preheat oven to 375°. Cook and drain noodles according to package directions. Meanwhile, mix eggs, spinach, cheeses and seasonings.

Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes.

Taco Chili

http://www.graceandgoodeats.com/taco-chili/

Ingredients

  • 1 lb cooked ground beef
  • 1 medium onion, chopped
  • 1 can corn, drained
  • 8 oz can tomato sauce
  • 2 14oz cans diced tomatoes
  • 1 small can green chilies
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

Directions

  1. Brown meat.
  2. Place all ingredients in crock pot and cook on high for one hour or cook on low for 4-6 hours.

Serve with shredded cheese, cilantro, chopped green onions, corn chips, or your favorite toppings!

Salmon with Siracha Sauce and Lime

Ingredients

  • Juice and zest of 1/2 lime
  • 1 tbsp maple syrup
  • 1 1/2 teaspoons sriracha sauce
  • 1/2 tsp coarse sea salt
  • 1 1/4 pounds salmon fillet, skin removed
  • 2 tablespoons coarsely chopped cilantro

Directions

  1. Heat oven to 425°
  2.  In a bowl, whisk together juice, zest, syrup, sriracha and salt.
  3. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top.
  4. Roast salmon until cooked through and flaky, 15 minutes.
  5. Sprinkle with cilantro; serve.

Shopping List

  • 1 1/4 pounds salmon fillet, skin removed
  • 1 lb chicken breast tenders
  • 1 lb cooked ground beef
  • 3 large garlic cloves, minced
  • 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
  • 1 cup half and half
  • 8 oz penne pasta
  • 12 uncooked lasagna noodles
  • 2 large eggs, lightly beaten
  • 1 cup half and half
  • 2-1/2 cups whole-milk ricotta cheese
  • 2-1/2 cups shredded part-skim mozzarella cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 jar (24 ounces) meatless pasta sauce
  • 8 oz can tomato sauce
  • 1 medium onion, chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 can corn, drained
  • 2 14oz cans diced tomatoes
  • 1 small can green chilies
  • paprika (just a little bit)
  • 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
  • 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon paprika
  • 1 teaspoon ground cumin
  • Juice and zest of 1/2 lime
  • 1 tbsp maple syrup
  • 1 1/2 teaspoons sriracha sauce
  • 2 tablespoons coarsely chopped cilantro
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