I cannot believe we are almost to 2017! 2016 was a big year for us. We moved to another state, started new jobs, bought a car, and even managed to figure out how to be parents, points for minimal blow outs. We will be starting 2017 away from home for a majority of January, which means I will not be doing a lot of cooking. Trevor has a workshop down south, which is only three hours from where my parents are serving out their mission. So naturally I put on my cutest face and begged him to take me. Since I’m very convincing the baby and I get to tag along. This was before it dawned on me that I have a very schedule driven toddler who will have to adjust to a THREE– hour time zone change. Whyyyyy.
Anyway, I have pulled out some of our favorites that we never tire of. Hopefully, you feel the same. I would love to hear what will be added to your family favorites list!
Our family is really into Egg Breakfast Cups. We typically eat fancy-fancy being a relative term- breakfasts for dinner since we do not have time in the mornings, but these refrigerate well and are just as tasty the next day to eat for breakfast. Double win.
I have a serious sweet tooth and can snack with the best of em’, so I have also provided a section of snacks and sweets. Some I absolutely love, and some I have yet to try. Some are guilt free and some are reserved for cheat days, which tend to be Saturday and Sunday for me. Happy snacking!
*-Tried and true family favorite.
GF- Gluten free
CP-Crockpot/Slow Cooker recipe
YoYo- You’re on your own. (Because I don’t believe that someone should have to cook every day of the week)
Not sold on meal planning yet? Check out my crash course guide and I’ll have you convinced!
*Tangy Chicken(GF)/ Brown Rice/ Roasted Broccoli
2 Tbsps ketchup
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
½ cup water
2 Tbsp melted coconut oil
Good pinch of stevia
1 tsp dry mustard powder
1 tsp sea salt
1 tsp chili powder
Preheat oven to 450°F.
Combine all the sauce ingredients in a sauce pan, mix and simmer for 3-4
minutes then set aside. Place chicken breasts in a 9 x 13 baking dish then pour sauce over the chicken. Coat the chicken in the sauce.Cover baking dish tightly with foil, bake 10 minutes at 450°F, then 1 ½ hours at 350°F. Remove chicken from the oven. Using two forks, pull the chicken apart. The chicken will soak up the sauce and become ultra juicy and flavorful.
Breakfast for Dinner-Crockpot Pumpkin Bread(GF flour used)/ *Cheese & Spinach Omelettes(GF)
*Skillet Lasagna(GF noodles)/ Steamed Carrots
*Slow Cooker Chicken and Corn Chowder/ Roasted Brussel Sprouts
1 lb Brussel Sprouts, rinsed, trimmed, & halved lengthwise.
2 Tbsp extra virgin olive oil or melted coconut oil.
1/2 tsp Sea Salt
1/4 tsp ground pepper
Preheat oven to 400 degrees
Toss Brussels with all ingredients on a flat rimmed baking sheet. Roast, stirring at least once during cooking time. (about 30 – 35 minutes.) It’s done when several of the leaves begin to crisp up on the outside, & the inside is tender.
*Chicken Alfredo Stuffed Shells/ Mixed Salad
*Turkey Taco Lettuce Wraps(GF)
I just cook up some ground turkey with onion and garlic and use a GF taco seasoning. Use romaine or cabbage instead of shells or tortillas. Add your favorite taco toppings. Easy peasy dinner.
Better than Texas Roadhouse Ribs(GF)/ Mixed Salad/ *Potato Wedges
Breakfast for Dinner- *Waffle Bar/ *Smoothies/ Turkey Sausage Links
Optional toppings: mixed berries & whipped cream, natural peanut butter & bananas
Snacks & Sweets
-I use Truvia instead of sugar.