Category: Fresh & Healthy

Jul 18 2016

http://www.blessingsmultiplied.com/wp-content/uploads/2011/09/4088699532_ae44f04b7dc.jpg

This week will be a little wild with some extra craziness adding into it so we are keeping the menu super simple.  The girls will be assisting with a lot of the meals since we have a good bit going on with work, camp, and items that need to be accomplished at home this week.  Thankful that they are getting old enough to pitch in and are a huge help around the house (and in the kitchen cooking) more all the time.  We are blessed with seeing their talents and skills continue to grow.  Here is our menu plan for the upcoming week:

Our Weekly Menu Plan

  • Monday (Beef or Pasta Entree): Grilled Hamburgers, Baked French Fries
  • Tuesday (Seafood, Soup, Salad, or Sandwich Entree):  Tuna Fish Sandwiches, Leafy Green Salad
  • Wednesday (Chicken or Vegetarian Entree):  Chicken Fingers, Fresh Fruit Salad
  • Thursday (Pork Entree or Kid‘s Night to Cook):  Hotdogs, Baked Beans
  • Friday, Saturday, & Sunday:  Leftovers, Family Preference, and Hosting

I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth).  It is my goal, at least in the beginning, to have at least the main dish and one side planned.  I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.

Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family.  On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home.  As I go through the menu planning process I will try to share some of our favorite family recipes.  If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).

As a family of four our life can get busy.  What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget.  Our family typically eats 6 to 7  dinner meals at home a week.  We do try to go out to eat at least once a month as a special treat.  Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family.  Dinner is our time to reconnect, share, and enjoy being together after a busy day.  Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends.  The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety.  We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.

Photo by Liz

Share and Enjoy.

  • Facebook
  • Twitter
  • Email
  • Print
  • StumbleUpon
  • Delicious
  • Google Reader
  • Add to favorites
May 09 2016

http://www.blessingsmultiplied.com/wp-content/uploads/2011/09/4088699532_ae44f04b7dc.jpg

SURPRISE!!!  I’M BACK!!!  Yes, I am still alive and kicking (in case you were wondering)! 🙂  The past few weeks (umm….months really) it has been a little wild around our house.  All good stuff, but a lot of transitions, adjustments, work, school, travel, and everything else.  Also, was experiencing some technical difficulties with my blog and my IT person was super busy so I didn’t want to bug the daylights out of him.  Now that everything seems to be back up and running smoothly again, it is my desire to get everything back up and moving along for you.  A big shout out to those who have commented, emailed, called, texted, and checked in with me to make sure I was still alive during this little blogging siesta.  A huge THANK YOU for being patient and hanging in here with me as my family made some adjustments.  Will have to share more about what has been going on these past few weeks….lots of good stuff and a very full calendar!  It gets easier and quieter as the kids get older, right!?

It is my goal to stay on top of our dinner menu once again.  We have found a good rhythm for the most part (now that school is wrapping up for the year, ha).  We are finalizing several details regarding our summer schedule, but overall I hope to be available and more up to date in the blogging world.

It is nice to have people who help keep me accountable and organized throughout my week.  It is encouraging to know that other Moms have to work through all the balancing fun of family, work, home, and a multitude of other activities that I seem to experience.  If you have it all figured out, let me know because I would love to be able to get my ducks in order, have a positively balance life in every area plus a happy family and clean house (at least longer than 5 minutes).  If you haven’t reached that level yet, no worries, I am there with you.  We can do our best and   I am going to give it my best shot to stay on top of everything and organized so here we go!!!!  Here is our menu plan for the upcoming week:

Our Weekly Menu Plan

  • Monday (Beef or Pasta Entree): Crockpot Roast, Mash Potatoes & Brown Gravy
  • Tuesday (Seafood or Soup Entree):  Tilapia Fillets, Italian Herb Bread
  • Wednesday (Chicken or Vegetarian Entree): Sweet & Sour Chicken, Steamed Rice
  • Thursday (Pork Entree or Kid‘s Night to Cook): Mesquite BBQ Pork Tenderloin, Green Beans
  • Friday, Saturday, & Sunday:  Leftovers, Family Preference, and Hosting

I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth).  It is my goal, at least in the beginning, to have at least the main dish and one side planned.  I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.

Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family.  On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home.  As I go through the menu planning process I will try to share some of our favorite family recipes.  If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).

As a family of four our life can get busy.  What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget.  Our family typically eats 6 to 7  dinner meals at home a week.  We do try to go out to eat at least once a month as a special treat.  Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family.  Dinner is our time to reconnect, share, and enjoy being together after a busy day.  Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends.  The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety.  We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.

Photo by Liz

Share and Enjoy.

  • Facebook
  • Twitter
  • Email
  • Print
  • StumbleUpon
  • Delicious
  • Google Reader
  • Add to favorites
Oct 26 2015

P1410582c

Hummus Stuffed Portobello Mushroom Top

Jake made stuffed portobello mushroom tops as a side dish and they were delicious!  These are bite size and tasty.  Some of them are topped with cheese.  Both of the ones with and without cheese were very good!

Stuffed Portobello Mushroom Tops Recipes:

  • 12 oz package Fresh Portobello Mushrooms
  • 1/4 cup Hummus
  • 1 tablespoon Bacon pieces
  • 1/2 tablespoon Olive Oil
  • 1/4 cup shredded Cheese (optional)

1.  Preheat oven to 400 degrees and grease a baking dish.  Rinse the mushrooms and remove the stems.  Cut up the stems into small pieces.

2. Heat olive oil over medium heat in a pan.  Add the mushroom stems and saute for about 3 minutes.  Cool the mushrooms.

3.  Once the mushrooms are cool mix them with the hummus and bacon.  Scoop the mixture into the center of the mushrooms.  Place the mushrooms in the baking dish and cook for 15 minutes.  Add shredded Cheese on top (optional) and bake for additional 5 minutes.  

P1410579c

Stuffed Portobello Mushrooms topped with cheese!

Share and Enjoy.

  • Facebook
  • Twitter
  • Email
  • Print
  • StumbleUpon
  • Delicious
  • Google Reader
  • Add to favorites
Oct 19 2015

P1410601c

Beef, Broccoli, and Bok Choy

A main dish with beef and two green vegetables – broccoli and bok choy.  This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago.  We took her Beef and Broccoli recipe, adding more ingredients, and removed other ones.  The main dish includes both your meat and vegetables, yet the kids love it!  You can choose whatever meat you want to use with this recipe and whatever amount of broccoli.  We like this nice blend of meat and broccoli with a touch of bok choy for this recipe.

Beef, Broccoli, and Bok Choy Recipe:

  • 1 lb lean boneless Beef Steak (round or sirloin work well)
  • 1 head Fresh Broccoli
  • 1 small head Fresh Bok Choy
  • 2 tablespoon Soy Sauce (I used low sodium soy sauce)
  • 1 clove of Garlic, minced or pressed
  • 2 tablespoon Olive Oil
  • 2 tablespoon of Water
  • 1 1/2 tablespoon Corn Starch
  • 1/4 teaspoon ground Ginger
  • 1 cup Beef Broth
  • Dash of Red Pepper

1.  Cut broccoli and bok choy into 1 inch pieces set aside.  Slice the beef along the grain into  1/2 inch wide strips.  In bowl mix beef, soy sauce and garlic.  Let marinate 10 minutes.  Mix together corn starch, ground ginger, dash of red pepper, and beef broth.

2.  When wok is hot add 1 tablespoon of oil, add half of the meat mixture.  Stir fry until browned (about 2 to 3 minutes).  Repeat with second half of meat and 1 more tablespoon of oil.  Stir in the broccoli for about 1 minute.  Add water cover and cook about 3 minutes.  Add cooking sauce to meat and stir until the sauce has thickened.  Add the bok choy and cook for about another minute or until it starts to wilt.

You can add in all kinds of other ingredients like onions, mushrooms, spinach, and more to your main dish.

Recipes - Beef, Broccoli, Bok Choy - P1410599c

 Hot and ready to be eaten for dinner!

Share and Enjoy.

  • Facebook
  • Twitter
  • Email
  • Print
  • StumbleUpon
  • Delicious
  • Google Reader
  • Add to favorites
Oct 12 2015

P1430868c

Low Calorie & Low Carb Brownies

A tasty chocolate treat without all the extra calories and carbs.  This brownie is sweet and delicious.  The low calorie and low carb brownies in this recipe do not contain walnuts.  They come out almost fudge like and taste amazing fresh out of the freezer too.

I have been using this homemade low calorie and low carb brownie recipe for several months now.  This recipe makes 32 individual brownies.  If you only eat 1 a day this one recipe will last you an entire month.  I like to make a full batch which is a 9 x 13 baking dish and store the individual brownies in the freezer for the chocolate cravings.

These brownies are rich and filled with chocolate goodness that hit the spot, but it won’t set you back if you are keeping track of your calories and carbs. Once this recipe is baked and cool it has a similar texture of a real brownie, but without the extra calories and carbs in each bite.  If you are looking for a healthy brown alternative try this recipe!

Low Carb & Low Calorie Brownie Recipe:

  •  1 stick Butter or Margarine (room temperature)
  • 2 cups Erythritol (powdered is best, but granulated will work too)
  • 1 tablespoon Vanilla
  • 4 Eggs (room temperature)
  • 1/2 cup Cocoa Powder
  • 1 teaspoon salt
  • 4 oz Unsweetened Chocolate (melted)
  • 2 cups Flax Seed Meal
  • 1 tablespoon Baking Powder
  • 1/3 cup Heavy Whipping Cream
  • 2/3 cup Water
  • 1 cup Artificial Sweetner

1.  Preheat oven to 350 degrees and grease a 9 x 13 baking dish.

2.  Cream butter or margarine until fluffy.  Add the Erythritol and cream until fluffy (want a fluffy texture).  If you use the Erythritol granulated it will not turn out as fluffy, but the brownies will still taste good (I have done it both ways).

3.  Add the vanilla to the butter mixture.  Beat the eggs into the mixture one at a time.  Add salt and cocoa powder; beat well.

4.  Add the melted unsweetened Chocolate and beat until fluffy.

5.  Add the remaining ingredients and mix well.

6.  Pour brownie batter into 9 x 13 baking dish.  Bake for 35 minutes.  Cool and cut into 32 squares.

These taste delicious fresh, cooled, or even frozen!

Total Calories:  113 and Total Net Carbs (which is Carbs minus the Fiber): 1.19 per individual Brownie

Low Calorie - Low Carb - Brownies - Recipes - P1430779c

Baked Brownie Goodness

P1430854c

Bagged and ready to go into the freezer for treats throughout the month

The total calories and net carbs are based of the ingredients we used while cooking this recipe.  It is good idea to calculate based of the specific brand and ingredients you are using in your recipe, but this will give you a good base guideline.  As long as you use the ingredients listed above it should be fairly close.

Share and Enjoy.

  • Facebook
  • Twitter
  • Email
  • Print
  • StumbleUpon
  • Delicious
  • Google Reader
  • Add to favorites