ELEVEN more days until Christmas. There, I said it! Now make peace with it, take a deep breath, and remember: You can pull this off…..and eat healthy everyday. Just follow this fabulous Menu Plan Your Butt Off we’ve put together for you, and your family will eat yummy, delicious foods everyday, and you won’t even have to think about it. Nope, all you’ll have to worry about it putting the finishing touches on your shopping list, and all of those fun parties.
So have a wonderful week, and remember to relax. Often. It’s crunch time, but that doesn’t mean you can slow down enough enjoy it.
‘Tis the Season!
Monday: Holiday Quinoa with a big green salad.
Tuesday: Pork Chops Marsala with roasted asparagus and roasted red potatoes.
Wednesday: Mediterranean Veggie Pita.
Thursday: Spicy Peanut Soup with crusty french bread.
Friday: Get a babysitter and go out for a date night!
Saturday: Honeyed Plum Garlic Chicken with brown rice and steamed broccoli.
Sunday: Crockpot Beef Stroganoff over whole wheat rotini with steamed green beans.
Snacks/Dessert: Browned Butter Chocolate Chip Cookies.
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Grocery List
For the Holiday Quinoa:
1 cup tri-color quinoa
2 cups chicken broth
½ cup dried cranberries
1/3 cup chopped nuts, toasted and rough chopped
½ medium onion
1 rib celery
1 clove garlic
4 ounces chopped fresh mushrooms
2 tablespoons butter divided
dark leafy greens and your favorite salad fixings
For the Pork Chops Marsala:
6 tablespoons all-purpose flour
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1 pound asparagus
1 pound baby red potatoes
For the Veggie Pita:
whole wheat pita bread, 4 slices
red, orange, or yellow pepper, 1 pepper
kalamata olives, 12 cut in halves
onion, 1/2 cup
asparagus, 8 spears
zucchini (or cucumbers if you prefer), half a regular-sized vegetable, with slices halved
baby spinach or mixed greens, 1 cup
feta cheese, 2 Tbsp
For the Peanut Soup:
1 tablespoon coconut oil
2 cups chopped onions
1 cup diced celery
2 tablespoons peeled and grated fresh ginger
1 tablespoon Sriracha or Tabasco
4 cups peeled chopped sweet potatoes
1 can diced tomatoes (low sodium)
3 cups low sodium vegetable broth
1 cup smooth peanut butter
1 cup roughly chopped cilantro
1 whole grain baguette, frozen until ready to use
For the Honeyed Plum Garlic Chicken:
3-4 large boneless, skinless chicken breast halves
1/2 cup raw honey
1/2 cup low-sodium soy sauce
1/4 cup plum jelly
1/4 cup hoisin sauce
2 tablespoons pure olive oil
2 cloves garlic
1/4 cup diced onion
Pinch crushed red pepper flakes (optional)
brown rice
1 pound broccoli florets
For the Stroganoff:
1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon dried dill
1/2 teaspoon black pepper
2 cups sliced mushrooms
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
a few shakes of Worchestershire Sauce
1 (8-ounce) container low-fat sour cream
whole wheat rotini
1 pound fresh green beans
For the Cookies:
6 tablespoons unsalted butter
2 tablespoons canola oil
5.6 ounces all-purpose flour (about 1 1/4 cups)
3.3 ounces whole-wheat flour (about 3/4 cup)
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup packed light brown sugar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup semisweet chocolate chips
1/3 cup dark chocolate chips
