Meal Planning – Week of Aug. 31st

Eeeek! So as I predicted I am way behind on posting our weekly meal plans as the last two weeks have been kind of crazy! Unfortunately when choosing to cook or craft it’s either feast or famine at the Schulze home – I’m either crafting up a storm and relying on our favorite no-fuss meals to get us through the week or I put my crafts on hold and take the time to try out new recipes. If you’ve been following my last few posts you’ll see that the past two weeks have undoubtedly been crafting weeks. I did however, get the opportunity to participate in two meal trains for new mamas last week so I plan to make a post on meal trains soon! This week the pace has slowed down a bit and although I’ve still got lots of projects in the works, I did take some time to try out a few new recipes so I’m happy to share this week’s meals with you!

SUNDAY // Ordered In ¬†– Since Monday was a holiday I was eager to keep my crafting buzz going and not be bothered with cooking on Sunday evening, so Chinese deliver it was! ūüôā

MONDAY // Tacos РJust plain old tacos! I make my taco meat by browning the meat with canned green chilies, onions and homemade taco seasoning (paprika, chili powder, garlic powder, onion powder, pepper, salt and cumin).

TUESDAY¬†// Grilled Chicken Wraps – I love turning salads into wraps. It’s a great way to work a carb into the meal and make the salad more of a whole meal. One of my favorite salads is one that I make using grilled chicken, spring mix salad, craisins, Gorgonzola cheese crumbles, bacon bits and pecans with a raspberry vinaigrette. For this night’s dinner I simply turned this salad into a wrap.

WEDNESDAY¬†// Pasta e Fagiole Soup – I am SO happy I found and tried this recipe! It is so simple to make and absolutely delicious! Even though it has been ten thousand degrees outside this week I still couldn’t resist whipping up this soup for dinner and boy am I glad I did ūüôā I subbed turkey sausage for regular Italian sausage. NOTE: If you want to make it super healthy just brown up some ground turkey sausage then add some salt, pepper, red pepper flakes and fennel – this way you omit the fat of the sausage (even turkey sausage is pretty fatty) but still achieve those sausage flavors.

THURSDAY¬†// Slow Cooker Beef & Broccoli – This is one of my favorites. It’s super simple and great to cook up when you’re craving take out. It only requires a few ingredients and can be prepped the night before.

FRIDAY¬†// Miso Glazed Salmon – Help! I’ve created a monster! lol. Ever since I made this recipe for my hubby a few weeks ago, he requests it anytime I suggest we have fish! However, ¬†I hardly mind – t’s hard to argue with a recipe that is so healthful and delicious!

SATURDAY¬†// Inside-Out Jalapeno Popper Burgers – Finally a new original recipe! As I mentioned I have been seriously slacking when it comes to my creativity in the kitchen but I like to think that this recipe helped me to redeem myself a bit. It is super delicious and the perfect lightened-up gourmet style burger just in time for football season. If you’re like me and are always torn on whether or not you should order an appetizer¬†and a meal, now you can have both! ūüôā

To see more of my favorite recipes check out my “Tried and True Recipes” board on Pinterest!

Meal Planning – Week of August 10th

This week was pretty easy as far as our meals went. Since the weather finally dealt us some non-stormy cards we were excited to get back outside and grill! As usual I tried to plan my meals so that the components of the first few meals could work easily into the meals later in the week, after all less prep work for Mama means a happier squishy baby :).

SUNDAY // Chicken Sushi Rolls with Bacon and Red Pepper Aioli Рthis is one of my original recipes and one of our new favorites. Since it takes a bit longer to prepare than our weeknight meals we prefer to make this one on a weekend day so that we can spend a little extra time preparing it together.

MONDAY // Shredded Beef Fajita Quesadillas РThese were just a quick little something I whipped up using the left over beef from my Beef Barbacoa Tacos that we made on Friday. I simply used burrito sized tortillas, shredded cheddar cheese, sauteed onions and peppers, black beans and corn. Not only did using the left over beef help me stretch a buck, I saved some time by sauteing a large batch of peppers and onions so that I could use the extra in our Skinny Cheese Steak Sammies on Wednesday!

TUESDAY¬†// BBQ Bacon and Chicken Kabobs – I used 4 cubed chicken breasts, two red peppers, 6 strips of bacon sliced into 2″ pieces, two onions cut into quarters and separated, threaded them onto metal skewers sprinkled with salt and pepper and basted with barbecue sauce before grilling. I grilled them until the chicken was cooked through and the bacon was crispy, basting a few extra times during the cooking process. Not only are these delicious but they are easy to prepare and a fun twist on regular chicken kabobs.

WEDNESDAY // Skinny Cheese Steak Sammies РThis is my personal take on the traditional Philly Cheese Steak. I use sliced grilled skirt steak to keep the meal low cost, sauteed peppers and onions (the ones that were left over from my quesadillas), thin sliced provalone cheese (in place of cheese sauce to keep it light), broiled on a hoagie roll with some homemade chipotle mayo.

THURSDAY // Greek Salad Wraps РI grilled a few chicken breasts using my Quick Greek Marinade then cubed them and served all of the components of a Greek salad in a wrap Рred onions, yellow peppers, sliced kalmata olives, sliced grape tomatoes, spring mix lettuce and feta cheese with Greek style dressing. This is my simple way of making a meal out of a simple Greek salad!

FRIDAY¬†// Grilled Shrimp Tacos – This was an easy fix that I kind of made up by using ingredients I already had on hand. Since I always keep a bag of frozen shrimp in my freezer it’s easy to pull some out as needed. I marinated the shrimp in a bit of lemon juice, salt, pepper and chili powder then grilled them on skewers. I then served them in 6″ tortillas with a bit of chipotle mayo and spring mix lettuce (both left over from meals earlier in the week).

SATURDAY¬†//¬†Ordered In ūüôā – Since Saturday was our DIY day we ordered a pizza so we continued to craft the night away ūüôā

Check out all of my favorite recipes on my “Tried and True” Pinterest board!

Chicken Sushi Rolls with Bacon & Red Pepper Aioli

sushch2 

Okay, I know I’ve been really heavy on the recipes these past few days (or is it weeks? I don’t even know how to measure time anymore it’s going so fast, haha) but I promise I’ve been crafting like crazy I just need to get around to writing the posts! This particular recipe was born out of our recent sushi making kick because once our first go at it produced fab results we decided to keep coming up with new sushi recipes and have been on a roll ever since (get it? Roll, lol). Now I’ve been a sushi enthusiast for as long as I can remember and even whipped up some basic homemade sushi with my Dad as a kid, but nothing could have prepared me for the deliciousness that is the roll that I’m about to share with you. First let me warn you there isn’t much about this roll that is “skinny” and¬†it definitely deviates from my normal style of healthy cooking, but if you’re looking for a good homemade cheat meal or¬†a specialty sushi roll that won’t cost you $15,¬†this may be it!

Now about this magic roll – since the first one we made was a pretty basic California Roll, I wanted the next one to be whacky and different from what you’d normally come across on a specialty sushi menu. I recalled my friend telling me that she’d once tried a roll with chicken and bacon and thought that this would be perfect, especially because jazzing up simple ingredients is my favorite (you won’t find this gal traipsing to any specialty food stores to find a pickled ostrich foot or whatever the foodies are into nowadays, haha)! Basically this roll is comprised of fried chicken, bacon, avocado, onions (sauteed in the bacon fat! I told you it wasn’t healthy, lol) and an easy to prepare red pepper aioli.¬†It’s kind of like a California BLT in sushi form and is mindblowingly delicious and really fun to make! Since it takes a little extra time in the kitch we usually prepare this on weekends when J and I can enjoy a night of sushi making and sake drinking¬†ūüôā Give this one a try, I promise you won’t be disappointed!

Sake Selfie :)

Sake Selfie ūüôā

CHICKEN SUSHI ROLLS WITH BACON & RED PEPPER AIOLI

*You will need a bamboo sushi roller for this recipe, these are available on Amazon and in most major grocery stores.

INGREDIENTS (Makes 3 Rolls, 6 pieces each)

  • 3 cups sushi rice, prepared
  • 3 Dried Seaweed Sheets
  • Sesame seeds
  • 2 boneless, skinless chicken breasts
  • 2 cups Panko bread crumbs
  • 1/2 cup flour
  • 2 eggs
  • 1/2 onion, thinly sliced
  • 3 slices of bacon
  • 1/2 avocado, sliced into thin strips
  • canola or vegetable oil for frying
  • salt & pepper
  • 1/2 cup mayo
  • Juice of half a lemon
  • 2 roasted red peppers (I used jarred)
  • 1 tsp. siracha¬†

DIRECTIONS

Step 1: Prepare your aioli by combining mayo, lemon juice, red peppers and siracha in a blender or food processor and blend until smooth (I use my nutri-bullet). 

Step 2: Next pan fry your bacon. While bacon is cooking, pound your chicken breasts to tenderize, then slice them into very thin (1/2-inch to 1 inch strips). Once bacon has finished cooking remove from pan and set aside, reserving bacon fat in pan.

Step 3: Add sliced onions to pan with reserved bacon fat and saute until they just begin to crisp. Remove and set aside.

Step 4:¬†Okay, here is where it gets tricky (not the method but rather my explaining of the method, lol). If at any point my description of how to assemble this roll is lost on you, simply YouTube “how to make an inside out sushi roll” and I promise you will be able to do it in no time flat no matter what your ingredients. Take your bamboo sushi mat and wrap it in one layer of plastic wrap then lay it flat. Place a dried seaweed sheet atop and flick a little water on it to moisten it, then wet your fingers and spread about a cup of prepared sushi rice onto the seaweed sheet coming just about to the very edge (wetting your hands helps the sticky rice not to stick to your fingers, it helps to keep a bowl of water near by while preparing your rolls). Once your rice is spread into a thin layer, sprinkle it with about 1 tsp. of sesame seeds.

Step 5: Very carefully turn your seaweed sheet which is now topped with rice upside down so that the rice side is laying on the plastic wrapped bamboo mat and the seaweed side is facing up. Now, at the top of your seaweed sheet, place one strip of fried chicken, 1 strip of bacon (I crumble mine), 2-3 pieces of avocado and about 1 Tbsp. of sauteed onions, finally drizzle on about a tablespoon of the red pepper aioli. Now you are ready to roll (literally, lol)!

Step 6: Starting at the edge where you have placed your ingredients, use your bamboo mat to fold that side of the roll onto itself, squeezing tight to ensure that the filling will be tightly encased in the roll. Next roll your roll up the rest of the way (using your bamboo mat to guide it) and once it has been fully rolled use your bamboo mat to squeeze it firmly along the length of the roll.

Step 7:¬†Lay your roll on a cutting board, wet a sharp knife and gently cut the roll into six equal pieces. Ta-da! Beautiful chicken-y goodness ready to be devoured! Even though this roll’s ingredients are not traditional, I still serve mine up with soy sauce, wasabi, ginger and of course sake ūüôā

NOTE: I am more than aware that my description of the rolling process is vague at best, so next time I create one of these delicious rolls I will be sure to document the process step by step with photographs and update the post. 

Meal Planning – Week of August 3rd

Unfortunately this post will only include five meals instead of six. We had our usual dine-out/order-in day on Sunday and then the following Saturday one of J’s co-workers ended up inviting us over for dinner so we got out of cooking on that day as well :). All in all it was a good week of recipes despite cheating out of an extra day, I was able to whip up some of our favorites in addition to stretching a dollar by using our left overs as components of other meals!

SUNDAY // Take-Out

MONDAY¬†// Spinach & Feta Chicken Roll-Ups – This was a super cheap and simple meal I made using the left over filling from the Spanikopita Bites¬†I made for Friday’s baby shower (for some reason I always wind up with more filling than phyllo cups!). I sliced my large chicken breasts into thirds and pounded them thin (much cheaper than purchasing thin cut breasts!), spread about 2 Tbsp. of filling onto each breast, rolled them up and secured them with a toothpick. Next, I simply pan seared them to brown on each side then baked them in 375 degree pre-heated oven for an additional 25-30 mins. I highly suggest trying out the Spanikopita Bites as an appetizer for your next party, to make it super easy I buy the pre-made phyllo cups as opposed to making them myself.¬†

TUESDAY¬†// Greek Sliders – This is a recipe I came up with to satisfy our burger fix and to use up the endless supply of feta cheese I always keep on hand, it’s healthy and super easy. Check out the link to hear more about it!¬†

WEDNESDAY¬†// Chicken Satay¬†– I am obsessed with satay. Since we cook it on the grill the hardest part of the preparation (which isn’t hard at all) is the peanut dipping sauce, so when I found a peanut sauce recipe that I enjoyed I made a huge batch and froze it in a few small plastic zip locks so that whenever we have satay I’ll always have it on hand. I am yet to come across a satay recipe that I didn’t enjoy, but I give this one bonus points because I already had all of the ingredients on hand. I subbed chicken thighs for breasts to make it extra cheap!¬†

THURSDAY¬†// Miso-Glazed Salmon¬†– New-favorite-alert! This recipe was awesome! Last time I was in Trader Joe’s I happened to come across some miso paste (which apparently only costs like a dollar, who knew?), and knew that I needed to whip up one of the miso-glazed salmon recipes I always happen across. Since J agrees to eat salmon “if it’s prepared right” (whatever that means, lol), I knew that this asian-inspired recipe would most likely be hubby friendly. This super easy and healthy recipe only requires about three ingredients and is SO good. I garnished with green onions instead of chives since I always keep some scallions on hand. ¬†

FRIDAY¬†// Slow-Cooker Beef Barbacoa Tacos¬†– I really enjoyed this one. I’m a fan of anything with a chipotle flavor as well as anything that’s prepared using the slow cooker so this recipe checked off two boxes on my list. One of my favorite parts of this recipe is that it made a lot¬†so the left overs can be used to make nachos, burritos or quesadillas (see next week’s meal planning menu!).¬†

SATURDAY //¬†Dinner with Friends ūüôā

Check out all of my favorite recipes on my “Tried and True” Pinterest board!

Greek Sliders

slid4

Not so surprisingly I decided to come up with another Greek inspired recipe this week ūüôā We were coming off of an awful eight day rainy spell and were itching to get out and grill and since I usually always have feta and frozen spinach on hand, these Greek style sliders were easy to throw together. While I love a good, juicy burger when we’re out, I almost prefer to prepare them at home to both ensure that they are fresh (not frozen) and to save on our fat intake by using a leaner ground beef. I love these little sliders, once I get around to posting my Dad’s Greek meatball recipe you’ll see that the two recipes are very similar, however, since the meatballs are baked it’s nice to¬†have a grilled variation in the form of a recipe so that we can switch it up! Additionally, I love a “fun” burger (I’d say “gourmet” but my use of cost saving ingredients somewhat prevents me from doing so, lol), so if you like these check out my recipe for Kitty’s Mediterranean Turkey Burgers¬†(I use the same Lemon Dill Sauce on these burgers!) and keep an eye out for more burger recipes to come ūüôā

slid

Squishy baby wishing he could try one of the yummy sliders! Actually, I’m not even sure if this picture is from that day but he is just so cute I had to share it anyway ūüėõ

GREEK SLIDERS (makes 12)

INGREDIENTS

  • 1 lb. Lean Ground Beef (I used 93% lean)
  • 5 oz. chopped frozen spinach
  • 3/4 cup feta crumbled feta cheese
  • 2 Tbsp. chopped Italian Parsley
  • 1/2 onion, finely diced (yellow, white or red is fine)
  • 1 egg
  • 1/3 cup bread crumbs
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1/2 tsp. salt (or to taste)
  • 1/2 tsp. black pepper¬†
  • Olive Oil

DIRECTIONS

Step 1: Prepare frozen spinach according to package directions. Once spinach has cooked squeeze out any excess water by either wrapping it in a clean dish towel and squeezing out the excess liquid or placing the spinach in a strainer and pressing with a dish towel or large spoon. 

Step 2: Combine all ingredients in a bowl and mix by hand until just combined, do not over mix. slid1

Step 3:¬†Form 12 small patties of equal size (or 6 regular sized burgers if you prefer not to do sliders) and brush with olive oil. Grill to desired degree of doneness (is that a word? lol) and enjoy! I serve mine up on mini buns with Lemon Dill Sauce¬†(this time I didn’t have any fresh dill on hand so I just used dry, no big¬†dill lol).

  slid2 slid3

Meal Planning – Week of July 27th

Okay, as I suspected I would be a little behind in posting my weekly meal plans, but I’ll hurry and get this one up so I can catch up! This particular week was pretty simple as our meals went, we even got to dine out on a weekday¬†since J’s Aunt Maryann and Uncle Ron came by for a visit and treated us to dinner ūüôā Since I was going to be doing some extra cooking for a baby shower I was hosting, I planned this week’s meals accordingly, using some of our favorite no-fuss meals.

menu2

This menu isn’t totally accurate since we ended up not dining out Saturday ūüôā If you like my menu, check out this pic’s link to my DIY Menu Chalkboard!

SUNDAY // Homemade California Rolls – lately we have been making homemade sushi! We have been loving our sushi nights, particularly because it’s a fun meal for us to prepare together. I will update this post with the details of our sushi recipe and method soon, but for now it’s pretty straight forward. For this meal, we prepared a simple California roll using imitation crab meat, cucumber, carrots and avocado, but also added some mango and spicy mayo!

Not bad for our first time!

Not bad for our first time!

MONDAY // Dinner Out

TUESDAY // Asian Chicken Lettuce Wraps Рwe are a big fan of these, as they are super healthy and easy to prepare! A bonus is that they make a great re-heat for lunch the next day and sometimes we even eat it served over rice or noodle instead of in the lettuce wraps. We will usually make a double batch so we get lots of left overs!

WEDNESDAY // Slow Cooker Pepper Steak РI love almost anything prepared in the slow cooker but I especially love this meal as it is easy and super delicious. To save money I will often use a thin sliced top round or chuck in place of sirloin.

THURSDAY¬†// Quinoa Black Bean Veggie Burgers – these are one of my absolute favorites, hands down! A bonus was having my hubby love them as well, as he tends not to be a fan of veggie burgers. I know so many vegetarian recipes claim that “you won’t even miss the meat” but in this case it is 100% true. J’s boss even asked him for the recipe, haha.

FRIDAY¬†// Appetizers – I was so stuffed from eating appetizers at the baby shower (I’ll link that post to this one as soon as I write it) that I had no desire to eat dinner and J had no problem gobbling up the left overs as well, lol.

SATURDAY¬†//¬†Gnocchi with Sausage and Spinach¬†– this was just a little something I came up with while trying to think of a way to jazz up a plain package of Trader Joe’s gnocchi. I decided to do a healthy non-soup version of Olive’s Garden’s Zuppa Tuscano (the cream based soup with gnocchi, sausage and spinach). I loved that I was able to incorporate the “cauliflower alfredo” sauce into the recipe since it is one of my favorite things ever!

Check out all of my favorite recipes on my “Tried and True” Pinterest board!

Meal Planning – Week of July 20th

So I know I had previously mentioned that I would try and post my weekly meal plans, both for the benefit of anyone that cares and for me to refer back to when trying to plan future weekly meals. Anyone that has tried to stick to a strict budget while maintaining a healthy diet knows the challenges that this combo can pose. In our house we don’t follow any particular diet plan, we just try to eat mostly healthy meals prepared by healthful methods of cooking. I plan on creating a separate post regarding our budget, but we¬†try to stick to a strict $50.00/week grocery budget (this doesn’t include household goods like cleaners, toilet paper and other non-food items available at the grocery store, only food). We also don’t buy lunch food, I just prepare large enough dinner meals that reheat and pack well so that they can be eaten for lunch by both myself and J the following day. Personally, I am always looking for new dinner ideas (a big reason I waste so much time on Pinterest, haha), so the purpose of these “meal planning” posts will mainly be to share some new meal/recipe ideas with my friends, followers and fam! If I can be as diligent as I hope to be with these weekly posts, I plan to eventually make a whole “meal planning” category.¬†

menu1

The menu, as displayed in our home ūüôā I ended up replacing “summer quiche” with another recipe, however, I will be posting that soon! Check out this pic’s link to my “DIY menu chalkboard”!

SUNDAY // Chicken Cordon Bleu РI stretched a buck by purchasing a large package of chicken breasts and using them in both this meal and my Panini recipe below. Instead of spending the extra money on thin sliced breasts, I slice the large breasts and pound them thin myself.

MONDAY //¬†Fried Rice¬†– I love this recipe! It really is very close to “restaurant quality” as the creator claims it to be and it’s super cheap to prepare! I added some roast pork that I had left over from one of our weekend meals but usually I’ll just add extra scrambled eggs as the protein element.¬†

TUESDAY //¬†Almond Crusted Shrimp – Prepared in the same fashion as my Almond Crusted Flounder, so simple and delicious and I only use a little bit of oil to fry them up but if you’re trying to be super healthy you could always bake them.¬†

WEDNESDAY // Baked Felafel РThis is one of my favorite recipes! I serve it with my Skinny Tzatziki and yellow rice. I always double this recipe so that we will have enough for lunch the following day. I also tend to add a little extra flour, my mixture is always a little looser than hers looks in her prep pics. 

THURSDAY //¬†Grilled Chicken & Summer Veggie Paninis – This was simple as grilling up some thin sliced chicken breasts, zucchini and summer squash. I like to use veggies in our cooking that I can also steam up and serve to baby P. I finished it off with some sliced gouda (I bought the cheap Sargento slices, well, because they’re cheap, lol, but also because they melt quickly) and some of my simple Red Pepper Aioli that I always keep on hand. Instead of using artisan breads for my paninis I instead buy a loaf of Italian bread, cut it into thirds and slice it (digging a little out of the middles before forming the sandwiches), they crisp up nice and cost as little as $1 for a loaf!¬†

FRIDAY // Grilled Steak Rolls РThis was the first time we tried this recipe and we loved it! We used a cheap cut of thin sliced top round beef and a combo of peppers, onions, zucchini and summer squash. Instead of balsamic glaze we substituted teriyaki sauce to give it an Asian flare, it reminded me a lot of beef negimaki (little beef and asparagus rolls served in a lot of Japanese restaurants).   

SATURDAY //¬†Since we had a birthday party to attend this was our night “out” but typically we will choose one night of the week to either order in or go out to a restaurant, just to give me a break from cooking ūüôā

Check out all my favorite recipes on my “Tried and True” Pinterest board!

Almond Crusted Flounder

I should really entitle this post “Almond Crusted Anything” but since my favorite preparation of this recipe is with flounder I will name it as such. I love this recipe because it is so simple and with the exception of pan frying (although you could always bake it!), is extremely healthy! It is¬†so hard to get my hubby to eat any seafood besides shrimp and since I love seafood so much I feel like¬†doing cartwheels anytime I get a thumbs up on a fish recipe, lol. I have had almond crusted or pecan crusted flounder at restaurants before and absolutely loved it, so when I decided I wanted to attempt to make it at home my original plan was to just find a recipe online and go for it. The problem was that so many of the recipes I came across¬†included¬†some pretty weird ingredients or wanted you to combine breadcrumbs with the crushed nuts and I wanted it to be simply¬†almond crusted in order to achieve that really wholesome nutty flavor. So after deeming Pinterest useless on this one (gasp!¬†lol) I decided to just use pulverized almonds as the breading on my flounder, figuring that it would work seeing as how I recently buzzed up some oats and used those in place of oat flour, same idea right? The finished product was amazing! I’m sure everyone is sitting there like “umm, duh! You know a million people have probably done that before, right?” lol, but hey it’s new to me so I’m thrilled to have figured it out¬†and¬†to be able to try it out on all different seafood and meats from this point forward! I don’t really pay as much attention as I should to eating “whole” so when it happens by accident and is this delicious I like to give myself a big ol’ pat on the back ūüôā

p.s. sorry for the lack of pictures this time! Since I was expecting this to be a complete fail I didn’t document the cooking process at all but I will update this post with pictures just as soon as I make it again which I promise will be very soon!

ALMOND CRUSTED FLOUNDER (makes 4 servings)

INGREDIENTS

  • 4 pieces of flounder, skin and bones removed
  • 1/3 cup slivered almonds
  • 1/3 cup flour
  • 2 eggs
  • salt and pepper, to taste
  • 2 Tbsp butter
  • canola or vegetable oil

DIRECTIONS

Step 1:¬†Start by blending your almonds to a fine consistency (mine was a little more coarse than flour but any consistency will likely do, if you prefer your breading to be a little more coarse go for it), I did so by using a coffee grinder as I think it is the easiest way. You can always use your food processor if you don’t have a coffee grinder, I just hate having to lug that giant thing out ūüôā

Step 2:  In a medium sized dish beat the two eggs with about a tablespoon of water. In a separate bowl of similar size, season the flour with salt and pepper (about a 1/2 tsp of pepper and 1 tsp. of salt will probably do but it all depends on your preference).

Step 3: Now you are ready to bread your fillets. Working one at a time, coat each piece of flounder with flour then dip into the egg mixture and finally into the crushed almonds.

Step 4: Once all of your fillets have been breaded, heat the butter and oil (about 2 tbsp. or enough to coat the bottom of the pan) in a large pan over medium-low heat. Once your butter/oil mixture is heated place the fillets into the pan (if you do not have a large enough pan just work in batches, switching out the oil and butter if it becomes too brown) and cook for about 2-3 minutes on each side or until almond crusting is crispy and browned. Enjoy!

If you are looking for¬†a lighter preparation of this meal try spraying with a bit of cooking spray and baking at 425 degrees for 15 minutes. If you don’t like flounder try on another firm white fish or on shrimp, scallops or chicken!

Banana Nutella Protein Muffins

pro5

As so many men are, my husband has been blessed with a super fast metabolism and needs to eat a TON to keep from losing weight (must be nice huh? I eat¬†one crab rangoon and am bloated for a week, lol). Given this fact, I am always looking for creative and healthy ways to provide J with snacks throughout the day in addition to the lunches (yes, multiple lunches – why can’t failure to gain weight be my problem? lol)¬†I pack him, because if he were to buy all of his meals/snacks at work we would literally have zero money, haha. I’ve had a lot of success with sending him with “protein balls” (we’re a big fan of this recipe for¬†no bake energy bites) or little egg muffins (I’ll post my version of this recipe soon!), but we’re always looking to switch it up. Since he prefers his pre and post workout meals to be something quick and not too heavy, I decided to create a recipe for flourless protein muffins. In coming up with this recipe, I adapted it from several that I viewed online, just omitted flour and added extra egg whites and nutella since I had it on hand (and who doesn’t love nutella?). Well, I whipped up a few batches during¬†the¬†fake¬†Independence Day¬†hurricane while we were stuck in the house, and J gave me the thumbs up! Granted he will eat anything, but I tried one myself¬†and really like it, you won’t even miss the flour in the recipe (probably because of the yummy nutella lol). Needless to say these went right into the snack rotation for the next¬†work week, since they will keep in a ziplock bag or container for about 3-4 days, I am able to make a large batch on Sunday and have them ready to go for the week. Try these out in place of your protein or power bar, as they are super high in protein and are much more cost effective!

BANANA NUTELLA PROTEIN MUFFINS (MAKES 6)

INGREDIENTS

  • 1/4 cup old fashioned oats
  • 1 whole egg
  • 3 egg whites
  • 1 ripe banana, mashed
  • 1/4 cup Nutella (sub peanut butter or another form of nut butter if you wish)
  • 1 scoop chocolate protein powder (or vanilla, whatever you have on hand)
  • 1 Tsp. baking powder

DIRECTIONS

Step 1: Preheat oven to 375 F. Mix all ingredients together until smooth. 

pro pro1

Step 2: Line a muffin tin with six cupcake or muffin liners (I use the foil ones) and fill each about 3/4 of the way with muffin batter.

I didn't use muffin liners for my first batch but will from now on for easy clean up.

I didn’t use muffin liners for my first batch but will from now on for easy clean up.

Step 3: Bake for about 15-20 minutes or until the tops are no longer gooey and a toothpick inserted into the center comes out clean. Enjoy!  

pro3 pro4