This week’s menu takes us from Mexico to Italy to China and back again, by way of the slow cooker (twice). As hearty and filling as the meals are, they are healthier than you might think.
When it comes to eating healthy, I think it is important to look first at portion sizes of what we eat rather than just at the ingredients. The amount of food we eat is more of a problem than what we eat in many cases. Here’s a quick infographic that makes it easier to visualize serving sizes:
MONDAY
Beer Braised Beef in the Slow Cooker (recipe coming soon)
I love my slow cooker! It has been such a trusted friend after a long day of work. What could be more comforting than coming home to a home filled with the intoxicating aroma of a slow cooked meal that has been simmering all day?
TUESDAY
Honey Garlic Chicken in the Slow Cooker
WEDNESDAY
Pasta e Fagioli Soup (recipe and photo coming soon)
THURSDAY
Lemon Herb Chicken & Steamed Vegetables
It doesn’t get any easier than this. I pat dry chicken breasts with a paper towel and sprinkle with garlic powder, onion powder, kosher salt, and black pepper. Next I top each chicken breast with slices of lemon and sprigs of fresh herbs – either oregano, thyme, or rosemary (my favorite). Bake at 400F degrees until it reaches an internal temperature of 165F degrees.
FRIDAY
Quesadillas (recipe and photo coming soon)
SATURDAY
Fridge Cleanout / Leftovers (Daddy needs a day off!)
SUNDAY
Stir Fry
Who doesn’t love a good stir fry? Chopped and shredded vegetables combined with a meat of your choice (or not), and something saucy and flavorful, with a side of fluffy, white rice? Yes, please!
I’m not linking to a recipe here because I won’t know what I am going to make until the inspiration strikes, but I will update my Facebook page with photos and more info!
