Back at it!

Although we've continued meal prepping, we took a little break the past 2 weeks from the blog. Dani and I attended a beautiful wedding in Richmond, VA at the Virginia Museum of Fine Arts with family. The weekend after the wedding, we visited our friends at OHF Orchards in Bloomsburg, PA. We had beautiful weather each weekend, and it was amazing to see the peach trees in bloom! Cruz had a blast too.

Breakfast

Lunch

Dinner

Momma's Healthy Meatloaf

http://allrecipes.com/recipe/240747/mommas-healthy-meatloaf/?utm_source=pinterest&utm_medium=social&utm_campaign=alr_552162074_ar_dailycontent

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper, diced
  • 1/2 cup diced sweet onion
  • 1/2 teaspoon minced garlic
  • 1 pound extra-lean (95%) ground beef
  • 1 cup whole wheat bread crumbs
  • 2 large eggs
  • 3/4 cup shredded carrot 3/4 cup shredded zucchini
  • salt and ground black pepper to taste
  • 1/4 cup ketchup, or to taste
Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
  3. Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
  4. Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

One Pan Mexican Quinoa

http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  3. Serve immediately.

Ground Turkey Sweet Potato Skillet

http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 lbs extra-lean ground turkey
  • 1 tsp garlic clove, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cup sweet potato, diced
  • Salt and freshly ground black pepper
  • A pinch of red chili flakes
  • ½ cup shredded mozzarella cheese
  • Fresh parsley for garnishing

Directions:

  1. In an iron cast skillet, heat olive oil over medium high heat.
  2. Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 7 minutes.
  3. Add onions and yellow peppers and cook until onions are gold brown.
  4. Add the sweet potato, chili pepper, salt and pepper.
  5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook faster the sweet potato.
  6. While the sweet potato is cooking pre-heat the oven to 400 degrees.
  7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese
  8. When the cheese melts, remove from the oven and garnish with parsley.

Baked Sweet Potato Fries

http://www.inspiredtaste.net/25387/baked-sweet-potato-fries-recipe/

Ingredients

  • 4 medium sweet potatoes
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • More salt for sprinkling over baked fries

Directions

  1. Heat oven to 450 degrees F. Line two baking sheets with aluminum foil then slide into the oven so they become hot.
  2. Scrub then cut the sweet potatoes into 1/2-inch sticks. Add to a large bowl and toss with olive oil, salt, and pepper. Tumble sweet potatoes onto hot baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  3. Bake fries, turning once and rotating pans once, until edges are lightly browned and centers are tender; 15 to 25 minutes. The fries are done when the surface looks dry and the fries have puffed up a little. Don’t fret if the edges become brown, they will taste more caramelized than burnt. Serve fries with a sprinkle of extra salt on top.
All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly