What's in My Meal Plan?

This week I'm adding in a couple of family favorites but presenting them in a different, fun way! I've also got a new recipe I can't wait to try! I find that taking something my fam loves and "dressing" it up or changing up the presentation makes it feel new and special--plus it's usually a meal I can almost make blindfolded!  LOL

I'm making a Layered Southwest Salad (which is really just a fancy word for Taco Salad but it will sound exciting to the family!)  You can do chicken or beef, just beans, and any other toppings you want; Pick your favorites! We like tomato, sour cream, avocado, bell pepper, cilantro and cheese on top of ours.  I have used Romaine lettuce but Iceberg gives it such a refreshing CRUNCH!  

Layer it in a large clear glass bowl so it makes a nice presentation (for my family, I'll make two large bowls!)  Then dig in!  

Layered Southwest Salad:
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Ingredients: (4 servings)
1 lb cooked, Grassfed ground beef                       1 C Cherry tomatoes, halved
Salt and Pepper to taste                                        2 Avocados, sliced
1 1/2 TBSP Chili powder                                          2 Bell peppers, diced (I usually use yellow 
1 tsp Onion Powder                                                  for the sweetness and pop of color)
1 tsp Garlic                                                                1 bunch Fresh Cilantro, chopped
2 tsp Cumin                                                             Cheddar Cheese or Queso Fresco
                                                                                    2 heads, Romaine lettuce or Iceberg, chopped

*Refried beans, black beans or corn can also be added if you like. 
Cook the ground beef and season with the spices above, then layer it up!  Olé!
 
*Having guests?  Layer the ingredients in large glass Mason jars!  They can eat standing up, in the living room or around the table!  The glass jars make it portable and provide for portion control too.  

**Kids need more veggies?  Taco meat is a great way to hide some nutritious veggies.  If you have a food processor you can use it to chop up kale, spinach, chard or some other veggie that your kids turn their nose up at and hide it in the taco mea (works for spaghetti sauce too).  It's chopped so fine that it just looks like dried herbs.  

Pork & Veggie "Lo Mein", Serves 4
I love pasta but I'm gluten and grain free so having my favorite pasta dishes are a thing of the past.  While I miss it, my health is far more important!  So, one of my favorite substitutes is Zoodles--or Zucchini noodles.  You need a spiralizer to make them or an attachment for a Kitchen Aid Mixer.  You can also do ribbons by using a carrot peeler.  They are delicious and easily absorb the flavor of the seasonings you use.   Since one of my favorites is Asian inspired dishes that use noodles, I am making some Zoodles this week for "Lo Mein".  YUM!

Here's what you'll need:
1 pound Ground pork, cooked                                                       1/2 tsp Ginger
2 medium Zucchini, spiralized or ribboned                             Salt & Pepper to taste
1 medium yellow onion, or you can use green onions           Coconut Aminos (Soy sauce is fine
1 large, Red bell pepper                                                                   if you prefer, but we are Soy free)
1 Cup Frozen peas                                                                             2 tsp Garlic
1/2 TBSP Xanthum Gum or other thickener                                                                                                      Sesame Oil 

Cook the ground pork with the ginger, salt, pepper and garlic

Once done, add the Xanthum Gum or other thickener.  Stir to combine.  

Add Coconut aminos and a "dash" of Sesame oil to make a sauce.  Stir to combine. 

Add the Zoodles, turn off the heat, cover to let the Zoodles steam cook.  Takes 3-5 minutes, approximately.  Once the Zoodles are done, stir to mix it all together and serve!  You can add more coconut aminos if needed.  Another way to thin out the sauce, if needed, is to ad some water or chicken broth.  I usually have bone broth on hand for dishes like this as well. 

Kids love meatballs (Let's be honest, adults do too!) I'm making some this week and serving over rice (Cauli-Rice for me) along with some green beans.   Meatballs are super easy now that I can make them in my Instant Pot!  They cook fast and are so flavorful!

Here's what you need for the meatballs:

• 1 1/2 lb lean ground beef
• 4 green onions chopped
• 1/2 cup Ground Flaxseed
• 3 cloves garlic minced
• 1 egg
• 1 tsp Sriracha Sauce
• 1 tsp ground ginger
• 1 tsp salt
• 1/2 tsp pepper
  
  Mix together and form into 1 inch meatballs.  As you make them, place them in a large bowl. 
  
  Make the glaze for the meatballs:
• 1/2 cup apricot jam
• 1 tbsp soy sauce
• 2 tbsp Sriracha Sauce
• ​Mix together and pour over the meatballs, gently toss to cover them well. 
  
  Now, if you don't have an Instant Pot, you will need to place them on a baking sheet with parchment paper and bake at 400 degrees for 20-25 Minutes.  
  If you have an Instant Pot, place the wire rack in the bottom and add just enough water to completely cover the bottom of the pot insert.  Stack the meatballs on top of the wire rack.  Secure the rubber ring seal in the lid, twist on the lid and make sure to secure the vent release.  Set your IP on the "rice" setting and that's it.  
  
  While the meatballs are cooking you can make the Rice or Cauli-Rice, which if you have an additional Instant Pot, it's wonderful for making perfect Rice every time!  Cauli-Rice can be heated quickly in a hot skillet. 
  
  You will need 3 cups of cooked Rice or Cauli-Rice. 
  
  I'm serving this with green beans.  My favorite way to prepare them is in a hot skillet with some butter, a bit of avocado oil, salt and pepper. It's fast and tasty!  Just make sure your skillet is good and hot!  Give them a bit of a sear, then turn the heat down, add about 1/4 cup water and cover.  The steam will cook them through!  
  
  
  

Salsa Chicken is on the plan this week as well! This is so easy and fast!  I use my two Instant Pots to make this meal and I can set it and forget it!  You can find the recipe I use here  I do add onion, garlic, a bit of salt and pepper to the Salsa and chicken. We serve with Rice (Cauli-Rice for me) and top with Avocado, Sour Cream and Queso Fresco!  SO good!

I'm trying a new recipe with the fam-bam this week;  Chicken Adobo and I'm using this recipe found here  We love to try new flavors and combinations of spices so I'm anxious to see if they like this one!  I do plan on using Chicken Breasts but also some chicken legs for my younger kids who love them.  It is shown served with white rice, but I may do Cauli-Rice for the whole family on this one.  

I hope this is helpful and inspirational for you!  Happy, healthy eating!  xoxo Lori