Breakfast: Fried egg with rosemary-roasted potatoes
- 1 1/2 pounds small red-skinned potatoes
- 1/8 cup virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Instructions: Pre-heat oven to 400 degrees. Cut the potatoes in half or quarters; toss the potatoes with all of the ingredients until well coated. Spread the potatoes into one layer on a baking sheet; roast in the oven for 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Lunch: Fall Spinach Salad
- Sliced apples
- Gorgonzola cheese
- Roasted walnuts
- Balsamic maple vinaigrette
Dinner: Roasted root veggies with citrus – herb roasted chicken
Breakfast: Pumpkin Smoothie
- 1 c. almond milk
- 1/2 c. pureed pumpkin
- 1 TB of Almond Butter
- Pumpkin Pie spice
- Vanilla Shakeology
- Blend and enjoy
Lunch: New Favorite Salad – not necessarily fall ingredients but a new find for me
- Hard Boiled Egg
- Toss in Shitake Ginger Dressing
Dinner: Robin Marin’s Famous Chicken Noodle Soup
- 1 TB of olive oil
- 2 stalks of celery – diced small
- 2 medium carrots – diced medium
- 1 medium carrot – diced small
- Salt and Pepper
- 4 c. chicken broth
- 1 1/4 lb of boneless, skinless chicken breasts
- 1 cup of Fideo cut pasta (or vermicelli or angel hair pasta broken)
- 1/4 c. fresh dill
Instructions: In a large pot, heat oil over medium heat. Add celery, carrots, onion and cook until crisp-tender, season with salt and pepper. Add broth and 4 cups of water and bring to a boil. Add chicken; reduce to a simmer and cover. Cook until chicken is cooked through about 10 minutes. With tongs remove chicken and shred into bite-sized pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.
Nestor’s Perfectly Grilled Sweet Potatoes
- 2 large organic sweet potatoes, cut in half lengthwise
- 2 tbsp Organic extra virgin olive oil
- Fresh cracked black pepper to taste
- Fresh cracked sea salt to taste
- Organic salted butter to taste
Instructions: Preheat grill on HIGH heat until remnants of old food and grease on the cooking grates are charred and smoking. Turn the burners off and then brush the cooking grates clean.
In a shallow pan or dish, arrange the sweet potato halves cut-side up. Drizzle the cut sides of the potatoes with the olive oil, and then lightly sprinkle the cut sides with the fresh cracked black pepper and sea salt to taste.
Setup grill for cooking on INDIRECT MEDIUM heat (middle burner turned OFF, side burners turned on to MEDIUM heat). Using tongs, place the sweet potato halves cut-side up on the cooking grates in the MIDDLE of the grill over the burner that is turned OFF). Close the lid and cook for 35-40 minutes, or until the cut sides are caramelized and the potatoes feel soft when squeezed gently with tongs. Remove potatoes from grill and serve hot with butter on the side. (Since the grilled potato comes out of the skin very easily at this point, I like to scoop it all out of the skin and mash/melt butter into it while it is still hot on the plate – yummy!!)
Dinner: Favorite Chili Recipe – https://pin.it/dadnsdkkpqvjis
She recommends doubling it so you have plenty of leftovers!
Dinner: Favorite Roasted Brussels Sprouts with Garlic Recipe – https://www.yummly.com/recipe/Roasted-Brussel-Sprouts-with-Garlic-2312512
Dinner: Salmon filets seasoned with olive oil, fennel, salt, and pepper paired with Brussels sprouts with olive oil, salt, black pepper, red pepper flakes.
Lunch or Dinner: Favorite Chicken Soup Recipe:
Breakfast: Simple Warm and Cozy Oatmeal
Quaker Old Fashioned Oats made with water and flavor it with a little butter and brown sugar.
Dinner: For those of us who are a bit ‘kitchenally challenged’ (such as myself) the crockpot is a valuable tool. You can pretty much just dump stuff in it and go on about your day. By the time you go to work, finish errands, play a little PlayStation, and remember that you were cooking something, its time to eat.
Here is a recipe for: Beef Stew
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
Instructions: Heat olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
Serve immediately, garnished with parsley, if desired.
Ground Turkey and Whole Grain Pasta
- 93% lean ground Turkey
- Diced Tomatoes with mild green chilis
- Whole wheat pasta