Archive for ‘Menu Monday’

June 24, 2013

Menu Monday

Soooo hubby signed up for a “get healthy” program at work.
They provided him with a step counter & this nifty little informative plate (:


Seriously, how small are these portions! Pretty sure I need to cut my food intake pronto ):
I made the below receipt to fill our new plate.

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1 pound of peeled and deveined shrimp
¼ teaspoon kosher salt
 ¼ teaspoon black pepper
 4 cups broccoli florets
 1 Tablespoon olive oil
 1 Tablespoon red onion, finely chopped
 1 inch of ginger, peeled and grated to yield 1 teaspoon
 Zest of 1 orange
1 cup fresh squeezed orange juice
1 Tablespoon raw honey
 1 clove garlic, minced or pressed
 Pinch of black pepper



 1. Season shrimp with salt & pepper and set aside

 2. Steam the broccoli in a covered saucepan with a small amount of water and set aside

 3. Heat a large, nonstick skillet over medium heat and add in oil

4. Once oil is hot add …
 shrimp, onions, ginger, orange juice & zest, honey, garlic and salt & pepper

5. Stir to combine and cook until the sauce is slightly thickened

 6. Add the cooked broccoli and stir to combine.
Cook until the broccoli is tender

Serve with brown rice <3.


May 20, 2013

Lazy Menu Monday (;


Something about a lazy 2 days off puts everything back on track.
Brett & I had a no pressure weekend of just enjoying each other’s company.
We slept in, watched movies, ate yummy ice cream, enjoyed a low-key date night, had ourselves a little cooking party & didn’t even stress about cleaning the dishes directly afterwards.

Since our original plans were cancelled, it was nice to just relax and be us… I miss getting to spend every weekend together, but new schedules help me appreciate our time more than ever <3.

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Brett getting the ingredients (:

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{Calabacitas con Elote}

Chili Rubbed Flank Steak:
2 garlic cloves, minced or pressed
1 tablespoon mild chili powder
2 tablespoons grapeseed oil
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
1 pound flank steak

Calabacitas con Elote:
1 tablespoon olive oil
½ medium yellow onion, small dice
½ red bell pepper, small dice
2 medium green Italian zucchini, small dice
1 cup frozen organic corn
2 garlic cloves,minced or pressed
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
¼ bunch cilantro, roughly chopped
2 cups cooked brown rice


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… Chili Rubbed Flank Steak …

1. Preheat oven to 425 degrees

2. In a small bowl, combine garlic, chili powder, oil, cumin, oregano, and salt & pepper.
Rub all sides of the meat with the seasoning and set aside.

3. Heat a large, nonstick sauté pan over medium/high heat.
Add in oil and once hot, add the steak.
Sear steak until golden brown and then turn to sear the other side …
cooking time will depend on the thickness of your meat.

… Calabacitas con Elote …

1. Heat a large, nonstick sauté pan over medium high heat.
Add in oil and once hot add in onion. Sauté the onion 2-3 minutes or until soft and translucent.

2. Add in red pepper, zucchini, corn, garlic, oregano, and salt & pepper.
Sauté for 3-4 minutes or until veggies are cooked through; finish with chopped cilantro.


Serve warm steak & calabacitas con elote over brown rice <3.


May 13, 2013

Menu Monday.



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¼ onion, finely chopped
1 teaspoon dried oregano
1 lemon, zested – save juice for soup
2 cloves garlic, minced or pressed
2 teaspoons dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound lean ground turkey

Italian Wedding Meatball Soup:
1 tablespoon olive oil
¾ onion, finely chopped
2 carrots, peeled & diced
1 cup baby spinach
kosher salt
1 tablespoon tomato paste
1 teaspoon Italian seasoning or oregano
4 cups low sodium chicken or vegetable broth
2 cups H2O
½ lemon, juiced –  zest used in meatballs
½ cup pasta
½ teaspoon kosher salt
¼ teaspoon black pepper

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1. For meatballs: In a large bowl combine onion, oregano, zest,
garlic, dijon, and salt & pepper and mix well. Add in the turkey
and mix until just combined. Form into 16 meatballs and set aside.

2. Heat a large soup pot over medium heat and add in olive oil.
Add the onion, carrots, and spinach with a sprinkle
of salt. Sweat the vegetables for 2 minutes or until the onions
are translucent and tender.

3. To the pot, add in the tomato paste, Italian seasoning,
broth, water, lemon juice, pasta, salt & pepper. Stir to combine
and then bring to a boil.

4. Carefully drop in the meatballs and simmer for 10-12 minutes or until the
meatballs are thoroughly cooked.


5. Serve warm

Be well,

… another fabulous recipe from Fresh 20 <3.