If you’re like me you don’t mind a quick put-together meal here and there. Don’t get me wrong, I love spending time in our kitchen but sometimes I’m just not in the mood to stand over a stove for an extended period of time or there’s a laundry list of other things that I need to get done. This pasta salad recipe is perfect for times like that – it’s literally a dump and go meal.
To try and keep it more on the healthy side I used vegetable rotini noodles that I had instacart delivered from Kroger. I’m sure you can find vegetable based noodles at any grocery or if you don’t care for vegetable noodles at all – use ordinary tri-color noodles! Heck, use another noodle style if you don’t have these onhand. Afterall cooking is all about what you have and what you can make out of it.
All you need is a 12oz box of Vegetable Rotini, Mini Pepperoni Slices, Cubed Cheese, Cherry Tomatoes and Zesty Italian Dressing. Because this is a dump and go recipe – you can add as much of each ingredient as you prefer, including the dressing!
The new recycled-almost-weekly recipe in our house is this stovetop Chicken Noodle Soup that we pour overtop mashed potatoes. Probably not the healthiest thing but it sure does taste good!
Note: I’ll give my husband credit for the mashed potatoes addition.
Stovetop Chicken Noodle Soup
2 tbsp unsalted butter
1 cup carrots, sliced
½ cup celery, sliced
½ cup onion, diced
8 cups low-sodium chicken stock
3 cups egg noodles, uncooked
2 chicken breasts, cooked and shredded
½ tsp oregano
½ tsp basil
½ tsp salt
¼ tsp garlic powder
¼ tsp black pepper
Using a large pot, melt butter over medium heat. Add carrots, celery and onion to pot and cook until tender; about 5 minutes.
Next add broth, egg noodles, chicken and spices. Stir well and bring to a boil. Once there, reduce heat to simmer and allow to cook for 20-25 minutes, stirring occasionally.
Monday is here and I just started Prep Week for Beachbody’s Transform20. I’m sure most of you have heard of Shaun T, and if you haven’t – do a quick search. He has the most exhilarating workout programs (Insanity!) and is such a motivator. The new Transform20 program only calls for 20 minutes of your day, perfect if you’re the type of person who loses interests after a half hour of hearing a trainer yell instructions and moves. Plus you can lose up to 20lbs in just 6 weeks! If that’s not convincing enough to give it a try, I’m not sure what is.
(Check out the program here if I’ve sparked your interest. We start in a week!)
I’m not in my best shape. My eating may be OK and I have lost 5lbs in the past 3 weeks, but I’m not IN shape. We’re in the middle of having our home gym area remodeled and so I can’t use any of my go-to equipment. So every pound I’ve lost lately has been due to eating clean and cutting down on snacks and sweets. This week is especially an exception because while I will be doing quick prep workouts, I also will need to focus on remaining on my clean-eats path!
Starting the week off right with this salad.This particular salad is packed with plenty of vegetables and protein! I don’t like fish myself, but I love a good can of tuna with some light mayonnaise. Add it into a salad and you’ve got even more of my attention. But I feel as though I see a lack of tuna recipes on the internet. I guess maybe there are only so many ways that you can incorporate it into a meal other than just the by using it in staple recipes.
It’s awfully colorful too, and I know that can be appealing to some. I like pretty food. It’s more photogenic and it also meal-preps wonderfully which should always be the exception. We don’t necessarily have the time to prepare our foods daily and in order to stay on track, you’re guaranteed to succeed with your personal goals if you’re preprepared.
½ cup whole wheat pasta
1 can of tuna, drained
2 cups Romaine lettuce
1 stick of celery, diced
1 can of tuna, drained
8 cherry tomatoes, quartered
½ red onion, chopped
¼ cup sweet corn
¼ cup cucumber, peeled and diced
2 Tbsp reduced fat mayonnaise
2 tsp white wine vinegar
1 Tbsp water
pinch of salt and pepper
Cook pasta accordingly and drain. Set aside.
Using a small bowl, add all dressing ingredients; whisk well. Set aside.
Divide ingredients between 2 plates, lettuce and pasta first followed by vegetables. Lastly add tuna and drizzle dressing onto.
This is one of those posts where I’ve only got one photo and it’s out of it’s element because I was too impatient and hungry when it was originally cooked. So if there are additional pictures, that can only mean I’ve made this recipe again since this post was published.
Lately I have been purchasing a marinara sauce at the local grocery store because it was local based and all the ingredients were natural, no sugar included. It’s awesome, don’t get me wrong – I just sometimes prefer to make meals from scratch; especially if I can count all the ingredients on one hand. Marinara us one of those meals.
Crockpot Marinara Sauce
A clean-eating marinara sauce that can be cooked in a crockpot.
- 4 TB extra virgin olive oil
- 2 cans 28-ounce crushed tomatoes
- large sweet onion, diced
- 3 garlic cloves, minced
- 3 TB italian seasoning
- 1 cup water
- 2 tsp salt
- Add all ingredients into a crockpot and cook on high for 3-4 hours.
While trying to incorporate as many vegetables as I can into dinner recipes for the week per usual, I stumbled across this one from Cooking Classy; a complete recipe that centered on nothing BUT vegetables. I’m sure you don’t necessarily need to use the same vegetables as the ingredients calls for if you don’t care for a particular one. Add something you like in place of!
Roasted Veggie and Corn Tacos
- 2 ears of corn, kernels cut from cob
- 1 zucchini, diced
- 1 yellow squash, diced
- ¾ small sweet onion, diced
- 1 red bell pepper, diced
- 2 tomatoes, cored, seeded and diced
- 1 cup black beans, drained and rinsed
- ¼ cup cilantro, chopped
- 1½ tablespoons fresh lime juice
- 9 corn tortillas
- 1½ tablespoons olive oil
- 1½ tablespoons canola oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- pinch of salt and pepper
- Preheat oven to 400 degrees. Add all diced vegetables to a large well-greased baking sheet. Set aside.
- Using a small bowl, add together seasoning ingredients, stirring well. Drizzle seasoning overtop vegetables and toss so that they are evenly coated. Bake for 10 minutes, toss and bake an additional 10 minutes.
- Meanwhile, warm up black beans; seasoning lightly with salt and pepper.
- Remove roasted vegetables from oven and add black beans, cilantro and lime juice; tossing to coat evenly.
- Warm corn tortillas in a well-greased skillet over medium heat until they have slightly golden spots. Remove from skillet and top with vegetables, any kind of preferred crumbled cheese (feta, goat, queso fresco), sour cream and lettuce if desired.
Adapted from Cooking Classy
Adapted from Cooking Classy
It’s the first week of 80 Day Obsession for me and as a newcomer to food and workout blocks, I was searching high and low for some unique recipes to try out. I specifically choose this particular recipe via Brownell Bootcamp for an in-between snack prior to my workout. You can’t really go wrong with zucchinis as they’re delicious no matter how you cook or bake them. I remember having a couple squash plants out back a few years ago that produced some of the most gigantic zucchinis I had ever seen! You could easily make 2-3 loaves out of bread out of just one.
This recipe isn’t like most bread recipes simply for the fact that you’re not using any flour, sugar or butter. It’s about as clean as clean eating can get, which is exactly what my week 1 meal-plan calls for.
Flourless Zucchini Bread
- 6 cups zucchini, peeled and grated (about 6-7 zucchinis)
- 1½ cup old-fashioned oats
- 12 eggs, beaten
- 3tsp vanilla extract
- 6tsp ground cinnamon
- 1tsp ground nutmeg
- Preheat oven to 350.
- Well-grease a 9x9 baking dish and set aside.
- In a large bowl, combine all ingredients; making sure to mix well.
- Add mixture to baking dish, baking for 30-35 minutes or until a toothpick comes out clear.
- Set aside to cool for a minimum of 10 minutes before cutting. Tastes great with a teaspoon of butter.
- This recipe is perfect for 21DayFix or 80 Day Obsession. One serving equals up to 1 green, 1 red, 1 yellow and 1 tsp.