Tag Archives: leftovers

This Mom Takes on Meal Planning Week 2


It’s week 2  of my Healthy January Work Week Lunch Prep and I am super excited! Week 1’s meals were fabulous and I am really looking forward to  what Week 2 has in store!

This week I have been craving Chinese food, it’s one of my favorites but it’s not so healthy. So my goal was to make ahead some Chinese inspired healthiness…thus Chinese Chicken Lettuce Wraps. Inside this delectable mix is grilled chicken, carrots, water chesnuts, bean sprouts, and onion with a little low sodium soy and a small dab of oyster sauce because a little goes a long way. Put that along with some lettuce leafs and we have wraps! I know it is not the healthiest but I have learned when you have cravings to give in but in the freshest way possible. Otherwise in my case, I give in, go all out, and regret my choices later.

20160117_200054Next I worked on a Baked Tilapia with Roasted Sweet Potatoes and Rainbow Carrots. This is just something I threw together based on what I had in my house and again by listening to my cravings. First in a pan I placed chopped sweet potatoes and rainbow carrots drizzled with olive oil and seasoned with salt and pepper. I roasted these at 400 degrees for 33 minutes. I left them on the pan but scooted them all to one side. On the other side I placed the tilapia filets down with one tab of low fat butter on each and seasoned with seasoned salt, pepper, fresh basil, paprika, and lemon juice. I put the pan back in the oven for an additional 12-13 minutes, until the fish got flaky. Yum, yum!

20160111_194649I did another week long breakfast as an added bonus…Egg Omlets in a Muffin Pan. Again I used what I had on hand, but I used this recipe from Lauren Conrad as a base for cooking time/temp. For mine I used cooked, crumbled sausage, roma tomatoes, spinach, garlic, onion, sprinkled fresh basil on top, and of course, eggs. Bake at 350 degrees for 18-20 minutes. Once cooled, I placed two omelets in baggies and I will reheat for 1-1.5 minutes and then instant, delicious breakfast!

I hope you will try at least one of these make ahead meals and that you enjoy the week ahead! Let me know what you think, if you try them, or if you have any suggestions for next week’s meal prep. Bon appetit!



This Mom’s Healthy Meal Prep Week 1

This Mom’s Healthy Meal Prep Week 1

So earlier this week I mentioned how much I love January for all the healthy talk and topics. So in honor of a healthy January I am going to be doing a healthy lunch prep for the work week segment. Each Sunday I will feature recipes and pictures of the week’s lunches.

For this week I have prepped two recipes for four lunches since I have plans to eat Indian with some coworkers on Friday. I am also featuring a made ahead breakfast that will be enough for every day of the week.

The first made ahead lunch is One Pan Baked Chicken with Carrots 20160110_183931and Broccoli. I found this recipe originally on Facebook and loved the simplicity, put it all in a pan and bake! Since it needed to bake I made it first. Using a foil lined pan, spray with cooking spray, and spread out chopped carrots, chopped broccoli, and chicken breasts. Sprinkle vegetables and chicken with spices, the spices I used were garlic salt, lemon pepper, Italian seasoning, and paprika. Then drizzle olive oil over them all. Bake at 400 for 35 to 40 minutes. I haven’t tried the chicken yet but I snagged a couple of the vegs and they are delicious!

The second week day lunch was a Green Power Salad with a Creamy Avocado Dressing. I found it on Pinterest and the recipe is here. A power salad i20160110_191228s just what I need for lunch and this one definitely packs the power greens! Spinach, avocado, cucumber, edamame, and broccoli with cashews and a flavorful, healthy dressing to pull it all together. I didn’t have my little containers because my husband wants to use them this week for his snacks, so I used plastic baggies and I plan on clipping a corner at lunch to use it as a dispenser. I am definitely looking forward to this lunch this week!

For breakfast I have found another Chia recipe, Coconut Lime Raspberry Chia Pudding, since I loved last weeks so much. This recipe,seen here, uses raspberries, lime juice, coconut milk, shaved coconut, almond milk, 20160110_194140and chia seeds. It says you can add a sweetener but I splurged for the sweetened almond milk and that did it for me.Since I had one container left from my husband’s raid I decided to use it for tomorrow’s breakfast, put the rest into a large bowl, and then refill it each night for the following day. However, due to an unfortunate event, as I was putting the larger container in the fridge it popped out of my hand, bounced off the second shelf of my fridge, and landed on the floor in a large pink puddle. Definitely not one of my more graceful moments! I could not salvage it from the sadness, but at least I have the one for tomorrow.

I hope you will try at least one of these yummy make ahead meals for your work week and if you have any suggestions for make ahead meals, let me know. I will be adding a whole new set next Sunday. Enjoy!

This Mom Is Trying Spaghetti Squash

This Mom Is Trying Spaghetti Squash

I heard all the raves about Spaghetti Squash and how good it was but it wasn’t until my husband tried it on one of our rare date nights at a fancy restaurant and said he actually liked it. Who knew! I couldn’t believe he did, it was a ‘dreaded’ vegetable! How could he? It wasn’t until he admitted he liked it that I told him what it was. I decided it was time to try cooking spaghetti squash myself. I found an amazing tip about how to cook it, which you can see here.


It was super easy to do and it worked out marvelously. Just chop off the ends, slice into rings, drizzle with olive oil and season with salt and pepper on both sides. I placed mine on a foil lined cookie sheet. Roast them in the oven at 400 degrees for about 30 minutes. Then just peel off the peel and gently pull apart with two forks, the ‘noodles’ just fell apart wonderfully and nothing was wasted. No scraping or mincing up the strings. The squash made perfect “noodles” and they weren’t squishy like I was afraid they could be. Now, I did burn/blacken the bottoms of the rings a little, but that part came right off and I made those a taste testing set. I really liked it with just the salt and pepper, like I could eat them just like that. Onward to the sauce though. The recipe for a sauce that was featured in her article looked really good too, but I wanted to try to find something I knew my boys would eat too.

So after much Pinterest searching I found a Vegan Tomato Basil Cream Sauce courtesy of Hummusapien . We are not a vegan family, but this recipe really sounded delicious! The idea of a cream sauce with no cream was so healthy and appealing! And it was foolproof, so simple! Fire roasted canned tomatoes, soaked cashews, basil leaves, salt, pepper, and a little bit of water and then voila! A sauce to be proud of! Warm it together with the prepared spaghetti squash noodles and it was an amazing meal. One that has become a favorite of mine, I even had the heated leftovers for lunch the next day. Unfortunately the sauce was not liked by my very picky younger child so the search is on for a sauce he will like. I would love to hear any of your suggestions, maybe something you eat with spaghetti squash. I will try to update on any new tries that I taste test on him!