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Monday, February 6, 2017

5 Meals for your Family Table... Week 5

I don't know about you, but I am feeling a little sluggish after the Superbowl and all the food that went along with it! The perfect time to introduce a weekly salad into the meal plan! All this month, we are going to feature our first two meal ideas as a "Cook Once, Eat Twice" concept. The first day you will cook extra meat or seafood and use it in a delicious salad day two! Salads are such a quick and easy dinner option. The flavor combinations are endless!

one
These Turkey Stuffed Peppers can be made a day or two ahead of time and are a perfect winter dinner. In this recipe, you will brown double the ground turkey you need and save half for tomorrow's Taco Salads. Follow the recipe for the stuffed peppers, except during your first step, double the meat, using 2lbs. Once the meat is browned (and before you season it), transfer half to a separate dish and sprinkle with 2 TBSP of taco seasoning and 1/4 cup of water. Allow to cool and store in fridge for meal two.

two
These Taco Salads are simple, easy and a kid favorite. You just have to set up a taco bar with lots of great toppings, your meat is all prepped from the night before! I like to warm it up before topping my salad. Some of our favorite toppings are tomatoes, black olives, black beans. avocado, chopped cilantro, crumbled tortilla chips, salsa, shredded cheese and Greek yogurt. There is usually so much flavor with all of that, there is no need for a dressing. If you need a dressing, you can mix up some plain Greek yogurt with salsa and it makes a creamy topping for your salad!
If you are working with your kiddos to eat salads.. maybe it's not their thing yet... make it a taco bowl. Add some crunchy chips, let them pile on some veggies and go from there. No need to make a separate meal, just use pieces of this one to make it work!

three
It's still winter here... and still cold, so comfort food always sounds good! Try this Better for you Chicken Parm with Spaghetti Squash on a cold night this week. Grab the recipe here.
four
Asian Salmon Bowls are a quick dinner and similar to a stirfry. I have shared stirfry recipes before, and I love them for a couple reasons. They come together quickly, you can use nearly any veggies you have on hand and it's a great way to get in lots of veggies at dinner. For these salmon bowls I make a quick glaze, by whisking  together 1/4 cup liquid aminos, 1/8 cup honey, t sp ginger,and the juice & zest of 1/2 an orange. Use about a third of the glaze to brush the salmon fillets and roast in the oven at 425 for 15 minutes. Heat up a few tablespoons of coconut oil in a wok over high heat and saute your veggies. I love to use onions, peppers, spinach, mushrooms and baby bok choy and use about 4-5 cups of fresh vegetables. Once your vegetables have softened (about 5 minutes) add the remaining glaze and toss to coat. Layer your vegetable mixture over some brown rice or cauliflower rice and top with the salmon.

five
I know we are always looking for an easy dinner at the end of the week. This Roasted Vegetable Tortellini is quick and filling! You can make it with just about any vegetables you want. My favorites are zucchini, red pepers, broccoli, cauliflower, and mushrooms.  Chop up about 4 cups of veggies and put on a foil lined baking sheet. Drizzle with a little EVOO, season with salt & pepper, toss to coat and roast at 425 for about 20-25 minutes, flipping halfway through. While the veggies roast, cook a package of tortellini according to package instructions. When the veggies are done, toss them with the tortellini and sprinkle with freshly grated parmesan cheese.
What to prep to make these meals easier....
You can make the stuffed peppers a few days ahead of time and bake when needed.
Prep and cut the vegetables for your taco salad. The meat will be prepped when you make the peppers.
I often roast the spaghetti squash on my prep day, since it can take up to an hour. I roast it and store in the fridge. I shred it on the day I am cooking it, and just heat it up in a pan on the stove top for a few minutes to warm it.
Chop your stirfry vegetables and have in a bag ready to go. You can also make the glaze ahead of time and store in fridge.

Have a great week friends!!
xoxo
Genevieve



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