I need HOME FOOD!!!!!!

After being on vacation for a week and a half . . . and eating out ALOT . . . I need home food!!!! It is amazing to me how there are so few vegi options when eating out.

Monday - cobb salad with topped with Costco roasted chicken

Tuesday - Book club OUT

Wednesday - chicken salad from left over roasted chicken, corn on the cob and slice tomatoes

Getting through this kitchen remodel - you can't plan meals too far ahead so this is it for now.

Tomato Artichoke Soup (21 day fix style)

Hearty Tomato Artichoke Soup

Prep Time:10 Min Cook Time:15 Min Total Time:30 Min 

Serves 6

Ingredients

• 1 T extra virgin olive oil
• 1 small yellow onion, minced
• 1 T garlic, minced
• 1 (14.5oz) jar or can artichokes
• 1 cup water
• 3 bay leaves
• 2 (14.5oz) cans fire roasted tomatoes
• 1 (14.5oz) can tomato sauce
• 1 tsp oregano
• 2 tsp dried basil
• 1/2 tsp salt
• 1/4 cup Almond Milk - (I added this to make it a little creamier!)
• Parmesan cheese
• Croutons (Optional - make your own or buy whole wheat/no sugar added)

Instructions

• 1
  In a medium soup pot, heat olive oil over medium high heat.
• 2
  Add garlic and onion until onions are translucent, then add artichokes, bay leaves and water. Turn to high heat for about 2 minutes and add oregano, basil, sea salt, tomatoes and tomato sauce.
• 3
  Simmer over medium heat for 15 mins. *Add Parmesan till incorporated. Remove bay leaves.
• 4
  Blend with immersion blender until smooth.
• 5
  Optional: Add a few croutons and a sprinkle of Parmesan for serving.

*Note

• 1
  I added my cheese after putting it in the bowl so I could control the amount.

Container Counts

• 1 1/2 Green, 1/2 Spoon, 1/2-1 Blue (depending on how much you use)
• Serving size - 1 1/2 cups

fit mom angela d - team beachbody coach http://www.fitmomangelad.com/

Grilled Chili Lime Pork Loin (21 day fix style)

Grilled Chili Lime Pork Loin

Prep Time:10 Min Cook Time:20 Min Total Time:30 Min 

Serves 6

Ingredients

• 2 lbs pork tenderloin or pork loin roast
• 2 T olive oil
• 2 T lime juice
• 1 T liquid aminos
• 3 cloves garlic, minced
• 1 T chili powder
• 1 tsp dried cumin
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

• 1
  Place pork roast in gallon size ziplock bag or container with a lid. Add all of the marinade ingredients, seal and mix well. Let marinade for 6-8 hours in the refrigerator.
• 2
  30 minutes before grilling, set the marinated meat on the counter to get it close to room temperature.
• 3
  Heat grill to 550°. Place tenderloin on grill grates and sear for 4 minutes on one side, flip for 4 minutes on the other side. Reduce grill heat to medium-high and flip tenderloin back to first side to cook for 6 minutes and grill other side for another 6 minutes.
• 4
  When temperature just reaches 145° (or closer to 160 degrees if you like less pink), remove tenderloin from grill and let rest for 3 minutes - the pork will continue to cook.
• 5
  Serve and enjoy!

21 Day Fix Counts

• 1 Red Container of Pork = 1 Red, 1 spoon

Serving Suggestion

• Serve with grilled veggies and spritz with a little bit of lime juice. Garnish with some fresh cilantro. I also added some Feta cheese to my veggies for my Blue...and because I love FETA.

fit mom angela d - team beachbody coach http://www.fitmomangelad.com/

Chicken Parmesan (21 day fix style)

Chicken Parmesan

Prep Time:20 Min Cook Time:30 Min Total Time:50 Min 

Serves 4

Ingredients

• 1 pound chicken breasts, thin sliced
• 2 egg whites
• 1/4 cup whole wheat bread crumbs (I used Italian whole wheat Panko)
• 10 T Parmesan cheese, shredded and divided
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 8 T marinara sauce, no sugar added or use my recipe below

Marinara Sauce

• 1 (28oz) can crushed tomatoes
• 2 T Italian seasoning
• 1 tsp onion powder
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp pepper

Instructions

• 1
  Preheat oven to 450 degrees
• 2
  Break 2 egg whites into shallow dish
• 3
  In a second shallow dish, mix bread crumbs, Parmesan cheese, garlic powder and black pepper
• 4
  Coat each side of the chicken breasts in egg whites and then coat with bread crumb mixture, place each chicken breast in a baking dish
• 5
  Bake at 450 for 20 minutes, flip and bake for 5-7 more minutes. Top with 2T marinara sauce and 2T Parmesan a bake until bubbly, about 3 minutes.
  
  

  21 Day Fix Counts

  • 1 Red, 1/2 Blue, 1/4 Yellow, 1/8 Green (Marinara - but I served this with Zoodles, so just measure out the zoodles in your green container and call it a day, add accordingly if you increase the amount of marinara you use.)

  fit mom angela d - team beachbody coach http://www.fitmomangelad.com/

mushroom, celery & crispy onion salad

June came and went........whew!!   How does that happen so quickly??!?!

This is from the Rachael Ray magazine.  I omitted the blue cheese on mine.........pretty tasty!!!  


http://www.rachaelraymag.com/recipe/mushroom-celery-and-crispy-onion-salad/

• ingredients
• 2 tablespoons olive or vegetable oil
• 6 portobello mushrooms -- stemmed, gills scraped and caps cut into strips
• Salt 
• Pepper
• Splash of sherry, brandy or beef stock
• 1 large heart of romaine, chopped
• 4 - 5 ribs celery with leafy tops, thinly sliced on an angle
• 1/2 red onion, halved lengthwise and thinly sliced, or 6 scallions, thinly sliced on an angle
• 1 cup flat-leaf parsley leaves
• 3 tablespoons Worcestershire sauce
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon grainy Dijon mustard
• About 1/3 cup EVOO
• Coarsely ground black pepper
• 1 cup crumbled smoked blue cheese, preferably Oscar's (oscarsadksmokehouse.com), or Stilton
• 1/2 cup smoked almonds, preferably Blue Diamond, coarsely chopped

directions 

1. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the mushrooms and cook, stirring often, until deeply browned and fragrant, 6 to 8 minutes. Season with salt and pepper. Add the sherry and stir, 1 minute, then transfer the mushrooms to a plate; let cool.
2. In a large bowl, combine the lettuce, celery, onion and parsley.
3. In a small bowl, whisk the Worcestershire, thyme and mustard; gradually whisk in the EVOO in a slow, steady stream. Season the dressing with salt and coarsely ground pepper. Toss the salad with the dressing and transfer to a platter. Top with the cheese, nuts and mushrooms.

More kitchen remodel suvival dinners!

Thursday - meeting went late with "Marc the Builder" so we went out . . . fork food . . . salmon YUM!!!!

Friday - Frittata on the grill . . . worked great, who knew!!

This weekend is Ribfest so ribs it is Saturday night. Sunday not sure and Monday we're going to Meredith and Ryan's for a cookout and fireworks. I'm brining beer brats, homemade ice cream and homemade via the grill potato salad.