Menu - Week of 6/17/12

Breakfast
Scrambled Eggs, Toast
Cinnamon Rolls, Strawberries x2
Bagel Thin w/Cream Cheese, Blueberries
Homemade Banana Bread
Oatmeal w/blueberries x2


Lunch
Ham & Cream Cheese Roll-ups, Cucumber Slices w/Ranch Dressing, Grapes
Chicken Salad Sandwiches w/Grapes and Walnuts, String Cheese, Sliced Peaches
Chicken Noodle Soup, Saltine Crackers, Salad
Grilled Ham & Cheese, Tomato Soup, Mandarin Oranges
Leftover Creamy Chicken & Cheese Rollups, Salad, Grapes 
Leftover Pulled BBQ Chicken Sandwiches, Pringles, Pickle, Strawberries
Leftover Beef Stroganoff, Corn, Applesauce 




Dinner
Crock-Pot Pulled BBQ Chicken Sandwiches, Maple Baked Beans, Salad, Sliced Peaches
Baked Ravioli Casserole, Salad, Garlic Bread
Chicken & Biscuits, Salad
Beef Stroganoff over Egg Noodles, Corn
Grilled BBQ Chicken, Salad, Baked Potatoes w/Butter, Cheese, & Sour Cream 
Homemade Pizza, Salad
Creamy Crescent, Chicken, & Cheese Casserole, Sliced Carrots

Guiltless Chicken Nachos

I've always had a "thing" for Mexican food. If it was humanly possible, I would marry it. Fajitas, tacos, rice and beans, I love it all. One of my all time favorites is nachos. I've spent many years depriving myself of this heavenly dish because lets face it, my taste buds love it, but my thighs? Not so much. Chili's Chicken Nachos pack 1640 calories, 101g of fat(!), 80g of carbs and 3,430mg of sodium - for 12 chips. So when I got an intense craving for them one night, I decided to experiment a little. There had to be a way for me to enjoy my guilty pleasure without all the guilt. What I came up with not only busted my nacho craving, it knocked it out of the park. The portion sizes are huge, the cheese is gooey and melty, and the chicken gives it the perfect kick of spice. Mackenzie told me it was the best thing I'd made in a long time, and she's a tough nut to crack. I could not tell in the slightest that these weren't the guilty pleasure I've come to know and love. I think I've found a new love of my life ;)

What you'll need:
64 Baked Tostitos Scoops (16/person)
1 pound of cooked, shredded chicken (I use boneless, skinless breasts)
2 1/2 tablespoons of homemade taco seasoning
2/3 cup of water
1 cup shredded cheddar cheese (full fat)
1 cup shredded  low-fat Mexican cheese blend
1/2 can black beans, 
1 (2.25) oz can of black olives

Preparation:
Pre-heat oven to 350 degrees. Heat cooked, shredded chicken over medium-high heat until warm throughout. Add water & taco seasoning and stir until combined. Simmer until all liquid is absorbed, about 5 minutes. 


On two 9 x 13 cookie sheets, evenly distribute baked chips, leaving very little space in between. Spoon taco meat into chips, top with black beans and sprinkle with cheese. Add black olives. Bake at 350 degrees for 10-15 minutes, or until cheese is melted.

Servings: 4
Nutritional Information* (per serving):

Calories: 446  Fat: 19g  Protein: 37g  Carbs: 33.5g  Sugar: 1g  Sodium: 812

*Nutritional information is based on exact measurements above. Results will vary if the recipe is altered.

Homemade Taco Seasoning

I found this recipe online many years ago and tweaked it a little to my family's taste. You can use red pepper flakes in place if the cayenne pepper and alter the amount depending on how much you like to sweat while you eat. I make mine in large amounts and store it in a mason jar so it's always on hand. I make mine in large amounts and store it in a mason jar so it's always on hand.

What you'll need:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Preparation:
In a small bowl, mix together all ingredients. Store in an airtight container. When ready to use, add 1/4 cup of water to 1 pound of  browned ground beef, steak or chicken. Immediately sprinkle with 2 1/2-3 tablespoons of seasoning. Stir to combine. Simmer until liquid is absorbed. 


Serving size: 2 1/2 - 3 Tablespoons per 1 pound of meat.

Servings: 4
Nutritional Information* (per serving):

Calories: 12  Fat: 0g  Protein: 0g  Carbs: 2g  Sugar: 0g  


*Nutritional information is based on exact measurements above. Results will vary if the recipe is altered.

Menu - Week of 6/10/12

Breakfast
Breakfast Burritos, Fruit Salad
Strawberry Pancakes w/Syrup x2
Cereal w/skim milk, Fruit Salad 
Bagel Thin w/ Light Cream Cheese, Strawberries
Oatmeal w/Blueberries
Egg & Cheese Bagel Thin, Fruit Salad


Lunch
Pizza Bagel Thins, Salad
Tomato Soup, Grilled Cheese, Apple Slices
Egg Salad Sandwiches, Pringles, Mandarin Oranges
Turkey Sandwich, Pickle, Pringles, Applesauce
Low-Fat Cheese Quesadillas on Whole Wheat Tortillas, Fruit
Leftover Spaghetti, Salad
Leftovers or Sandwiches, Fruit


Dinner
Crock Pot Chili over Rice, Saltine Crackers, Watermelon
Spaghetti, Green Beans, Italian Bread, Salad
Chicken Nachos, Watermelon 
Cheeseburgers, Baked beans, Pringles, Fruit Salad
Chili Dog Casserole, Pringles, Baby Carrots, Fruit Salad
Tacos, Rice & Beans 


You may have already caught onto this, but I try to plan my menus so that we use up most/all of what I buy each week. For example, if we have bagels for breakfast, we're having pizza bagels for lunch one day, and the leftover chili from supper one night will be used for chili dog casserole another night. I try to keep the menu as kid friendly as I can while still keeping it somewhat healthy. I use low-fat cheese, turkey hot dogs, whole wheat tortillas and pasta, etc. I also have a rule that veggies/fruit must be finished if you want seconds/dessert (which is rare anyway). I don't force vegetables but I do try to make sure I'm incorporating what Mackenzie likes - we don't eat a lot of corn because she is not a fan of it, but she loves carrots, green beans and broccoli. I do keep a stock of healthy snacks and the occasional treat as well. If you have any questions, feel free to leave them in the comments section!

Pizza Bagel Thins

What kid doesn't love pizza? Especially pizza...on a bagel. Maybe not the most sophisticated of meals, but it's a quick, easy lunch and it's very kid friendly. This is always a hit with my kiddo...and I'd be lying if I didn't say I sometimes make extra with some veggies just in case I get hungry ;)

First, gather your ingredients (it's pretty complicated, y'all):

What you'll need:

2 Bagels, Sliced (we use Bagel Thins to keep it a little healthier)

4 Tablespoons jarred Pizza sauce (or if you like it fancy, you could make your own ahead of time.)

1/2 Cup Part-Skim Mozzarella Cheese 

Mini Pepperoni (I used 16 slices per bagel half, 32 slices total)

Sprinkle of Dried Parsley and/or Basil 

Preparation: 

Preheat oven to 425 degrees. Separate your bagel halves. On each half, spread 1 tablespoon of pizza sauce.    Distribute 1/2 cup of cheese in equal amounts over each pizza bagel half. Sprinkle dried parsley and/or basil on each pizza half. Top with mini pepperoni - a smiley face is design is always a hit. :) 

Place bagel halves on a cookie sheet greased with Pam and bake for 10-15 minutes, or until bagels are crisp and cheese is bubbly. 

Servings: 2
Serving Size: 2 bagel halves

Nutritional Information* (per serving):

Calories: 235   Fat: 9g  Protein: 13g  Carbs: 27g  Sugar: 4g  

*Nutritional information is based on exact measurements above. Results will vary if the recipe is altered.

Perfectly Shredded Chicken

Once upon a time, I hated touching meat. Okay, I still do, it just gives me the heebie jeebies. I loathed any recipe that required me to make a hamburger patty, a meatball, or heaven forbid shredding chicken with my bare hands.Yuck. I literally avoided making some of my favorite foods because of it. Luckily, I don't have to worry so much about it, because I've found the key to perfectly shredded chicken - every time. The chicken comes out juicy and tender, perfect for any recipe calling for chicken. It's easy, super fast and won't leave you feeling greasier than Uncle Jesse's hair on Full House. 

What you'll need:
1 pound of boneless skinless chicken breast
Salt and pepper to taste
Aluminum foil
Cookie sheet
Electric mixer - I use my Kitchen Aid


Preparation:
Pre-heat oven to 350 degrees. Season uncooked chicken with salt and pepper to your liking. Lay breasts on aluminum foil and fold to make a pouch. Bake at 350 degrees for 45 minutes - 1 hour. When chicken is done baking, drain liquid out of packet and immediately transfer cooked chicken breasts to your mixing bowl. Using a whisk or paddle attachment, beat chicken until shredded, about 1 minute. Store in an airtight container until ready for use. 

The Paper Mama Photo Challenge: Outside

The Paper Mama Photo Challenge