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 (:

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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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STICKY GINGER ORANGE SHRIMP

Ingredients:

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

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DIRECTIONS

 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

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Serve with brown rice <3.

Best,
Angela

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May 20, 2013

Lazy Menu Monday (;

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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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CHILI RUBBED FLANK STEAK
{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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Directions
… 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.

Directions
… 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.

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

Enjoy,
Angela

May 13, 2013

Menu Monday.

ITALIAN WEDDING MEATBALL SOUP 

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Meatballs:
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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DIRECTIONS:

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.

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5. Serve warm

Be well,
Angela

… another fabulous recipe from Fresh 20 <3.