Monthly Archives: July 2018

Breakfast Pizza

{Ingredients}

•2 tsp. of natural peanut butter

•whole wheat English muffin {1/2}

•fresh fruit {I used bananas and strawberries, but any fresh fruit would be great!}

{Directions}

•Toast your English muffin.

•Spread your natural peanut butter on top of your English muffin and top with fresh fruit.

Parmesan Garlic Crusted Chicken With Garlic Alfredo Shells

{Ingredients For Chicken}

  • 4 boneless skinless chicken breasts
  • 1/4 cup of Smart Balance butter {melted}
  • 1 tsp. of garlic powder
  • 1/2 cup of Italian Style Panko breadcrumbs
  • 1/2 cup of grated Parmesan cheese

{Ingredients for sauce}

  • 1/2 lb. of pasta shells
  • 1 cup of heavy whipping cream
  • 4 oz. of cream cheese, softened
  • 1 tsp. of garlic powder
  • 1/2 tsp. of minced garlic
  • 1/4 tsp. of ground black pepper
  • 1/4 tsp. of fine sea salt
  • 1/2 cup of grated Parmesan cheese

{Directions}

  • Preheat oven to 425 degrees. Line your pan with aluminum foil for easy clean up and start boiling water for your pasta.
  • Add butter to a bowl. In a separate bowl combine Italian Panko breadcrumbs, Parmesan cheese, and garlic powder.
  • Dip the chicken into the melted butter and then coat it in the bread crumb mixture.
  • Place them in your pan and cook for 15 minutes and then flip and cook for an additional 5 minutes or until no longer pink.
  • Cook your pasta shells while your chicken is cooking. In a separate large saucepan combine heavy cream and cream cheese and cook until your cream cheese has melted. Add garlic powder, minced garlic, salt, and pepper.
  • Whisk in the Parmesan cheese and cook until everything is combined. Add the sauce to your cooked pasta shells and top with chicken.

Adult Pepperoni Pizza Lunchable

A healthy twist on my childhood favorite.

{Ingredients}

•1 multi-grain Pita bread

•2 tbsp. of pizza sauce

•handful of shredded mozzarella cheese

•low-sodium pepperoni

{Directions}

•Make this the same way you would a Lunchable.

••You could also cook this in the oven for a few minutes to make it like a personal pizza!

July 23rd-August 1st Menu

23. Chicken Parmesan

https://barbells-and-brownies.com/2015/04/13/skillet-chicken-parmesan/

24. Crockpot Meatball Subs

https://barbells-and-brownies.com/2016/07/22/crockpot-meatball-subs/

25. Montreal Chicken With Instant Pot Fried Rice

https://barbells-and-brownies.com/2018/07/21/montreal-chicken/

Instant Pot Fried Rice

26. Instant Pot French Dips

https://www.number-2-pencil.com/instant-pot-pressure-cooker-french-dip-sandwiches/

27. Homemade Chili {You can freeze the leftovers}

https://barbells-and-brownies.com/2018/06/05/homemade-chili/

28. Parmesan Garlic Crusted Chicken With Garlic Alfredo Shells

https://therecipecritic.com/parmesan-garlic-crusted-chicken-with-garlic-alfredo-shells/

29. Insant Pot Chicken Breasts

Instant Pot Chicken Breasts (+ Video Tutorial)

30. Ravioli Bake

https://barbells-and-brownies.com/2018/05/22/ravioli-bake/

31. Instant Pot Beef & Broccoli

https://barbells-and-brownies.com/2018/04/09/instant-pot-beef-and-broccoli/

1. Biscuits & Gravy

https://barbells-and-brownies.com/2015/04/11/7/

**Snack & Desserts**

-Frozen Yogurt Blueberry Bites

Frozen Blueberry Bites

-Foil Pack Cinnamon Apples

https://www.delish.com/cooking/recipe-ideas/recipes/a43183/foil-pack-cinnamon-apples/

-Cinnamon Swirl Zucchini Bread

Cinnamon Swirl Zucchini Bread

-Fruit Salsa & Cinnamon Chips

http://www.resolutionslimdown.com/p/21-day-fix-fruit-salsa-cinnamon-chips.html?m=1

Montreal Chicken

{Ingredients}

  • 4 boneless skinless chicken breasts
  • 2 tbsp. of avocado oil
  • 3 tsp. of McCormick Grill Mates Montreal Chicken
  • Aluminum foil

{Directions}

  • Line your baking dish with aluminum foil {easy clean up!}
  • Preheat oven to 450 degrees.
  • Pour avocado oil into a baking dish. Coat both sides of chicken with the avocado oil. Place chicken breasts side by side and make sure they are not overlapping.
  • Season both sides with your Montreal Chicken seasoning.
  • Bake in your oven for 15 minutes. Then flip your chicken and cook for an additional 5 minutes or until fully cooked.

Spaghetti Casserole

{Ingredients}

  • 1 lb. of hamburger
  • 1 box of penne or rotini pasta
  • 2 jars of spaghetti sauce
  • 1 tsp. of garlic powder
  • 1/2 tsp. of onion powder
  • 2 cups of shredded mozzarella cheese

{Directions}

  • Preheat your oven to 350 degrees.
  • Cook your hamburger while your water is starting to boil for your noodles. Cook noodles according to the package. Drain the meat and return it to the pan. Add the seasonings and sauce and cook until your noodles are done.
  • Mix your sauce with your pasta and pour half of it into a 9×13 pan {lined with aluminum foil for easy clean up.} Top it with 1 cup of cheese. Pour the rest of it on top and sprinkle with the rest of the remaining cheese.
  • Cook for 20-30 minutes.

You can freeze the leftovers {if you have any!} I cooked steamed green beans with ours.

Adapted from: http://www.worldtravelingmilitaryfamily.com/spaghetti-casserole-recipe/

Ham & Cheese Crescents

{Ingredients}

  • Thin sliced ham
  • Tillamook cheddar cheese slices
  • Refrigerated crescent rolls
  • Aluminum foil {easy clean up}

{Directions}

  • Preheat oven to 350 degrees.
  • Separate the dough into 8 pieces. Add a slice of cheese and 2 slices of ham.
  • Roll the crescent roll up and place it with the seam side down.
  • Cook for 10-15 minutes or until golden brown.

Peanut Butter Banana Smoothie

{Ingredients}

  • 2 bananas {fresh or frozen}
  • 2 cups of ice {use one cup of ice if your bananas are frozen}
  • 2 cups of dairy free milk
  • 1/2 cup of natural peanut butter

{Directions}

  • Put everything into your blender and mix until smooth.

Adapted from: https://www.eatingonadime.com/peanut-butter-banana-smoothie/

Instant Pot Spanish Rice

{Ingredients}

  • 2 tbsp. of avocado oil
  • 1 tsp. of minced garlic
  • 3/4 cup of tomato sauce
  • 2 cups of long grain white rice
  • 2 1/2 cups of chicken stock
  • 1 tsp. of fine sea salt
  • 1/2 tsp. of cumin

{Directions}

  • Make sure you have everything measured and ready to go because you have to move pretty quickly for this recipe so your rice doesn’t burn.
  • Set your instant pot on saute. Add your oil and garlic and cook garlic for 15-20 seconds. Immediately add rice and continuously stir for 1-2 minutes.
  • Add in the tomato sauce, chicken stock, salt, and cumin. Scrape the bottom so the rice doesn’t burn.
  • Close and lock the lid. Turn your instant pot to manual and cook for 8 minutes.
  • Once your 8 minutes are done use the quick release vent.
  • Mix well once it’s done venting.

You can add steamed vegetables to it if you’d like. I put mine in afterwards because my husband doesn’t like them in his rice, but I’d imagine you could add them in {frozen} when you add your tomato sauce and other liquids so it could all cook together.

 

 

 

 

 

 

 

 

 

Adapted from: https://gingercasa.com/15-minute-instant-pot-mexican-rice/#_a5y_p=6238447