Good morning from the airport!
This week has been kind of a whirlwind getting things in order before I leave town but I am so lucky to have my mom close by to help out all the time. My parents only live about 15 minutes from us and it’s such a huge help to have her drop Zain off/pick him up from school and everything in between when I’m gone. I’m not sure I would be able to do these work trips without her!
I am off to Mexico today and so excited! I am headed to the Patrón Hacienda for a few days to learn as much as I can about the brand and how their products are created. Trevor and I have been fans forever so it was so exciting to get the opportunity to work with them.
I decided to share another installation of Easy Weeknight Meals and think I might make this a thing. The recipes I’ve been sharing are real things we throw together during the week that are quick, healthy and don’t contain any off hand ingredients. A lot of times I find great new recipes I want to to try but if it calls for too many things I don’t routinely buy I pass. Anyone else? I just hate wasting things and unless I can find a few ways to use it I won’t attempt it during the busy weekdays.
Here are a few things I pulled together last week and let me know if you have any proteins or types of dishes you want to see more of in the comments!
Chicken Detox Soup
This is one that I shared over the weekend when I was making it! I adapted the recipe a bit from Eat Yourself Skinny’s who adapted her’s from Cooking Light and heard from a lot of you all that you do the same. I generally skip the bay leaf, double up on the cumin and chili pepper and will sometimes use vegetarian stock and no chicken. If I keep the chicken in, I use low sodium organic stock! I also use whatever greens I have on hand which is normally spinach and not kale. It’s a super quick fix, makes great leftovers and the chili pepper kick really makes any congestion feel better!
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 2 cups mushrooms, sliced
- 10 cloves garlic, minced
- 8 cups chicken stock
- 1 tsp. turmeric
- 1 tsp. crushed red pepper
- 1 tsp. sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 shredded rotisserie chicken, white meat only
- 2 cups baby spinach
- In a dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
- Stir in the chicken stock, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
- Add spinach, cover and simmer an additional 5 minutes. Serve and enjoy!
Salmon & Rice
This is another throw everything in the oven kind of meal! I usually pick up a few filets fo fresh salmon and a fresh veggies that’s in season for this meal at the start of the week. I throw it all in the oven, the rice in the microwave and in about 20 minutes dinner is ready. I pick up the rice packets at Costco and they are included in my meal planning post!
I use Spiceology seasonings for most everything I don’t season myself but have seen others use the Lemon Peppercorn from Trader Joe’s as their salmon crust also and rave about it.
- 2 Tbsp olive oil
- 2 salmon filets
- 1 head broccoli, chopped
- Spiceology Pink Peppercorn Lemon Thyme to coat one side
- 1 lemon, sliced
- 2 Tbsp Trader Joe’s Zhoug Sauce
- salt & pepper to taste
- Seeds of Change brown rice and quinoa packet
- Cooking Spray
- Pre heat oven to 425. Set out two baking pans and place veggie of choice on one. Toss with olive oil and season with salt and pepper. On other pan place each filet of salmon on aluminum foil. Coat with olive oil, seasoning crust on top and place lemon slices last. Pinch aluminum foil over each salmon filet creating a ‘packet’ of sort. Place both in oven for 25 minutes.
- When time is almost up, throw rice packet in microwave for 90 seconds and let cool.
- After removing salmon from oven, toss lemon slices and top with Zhoug Sauce. Serve and enjoy!
Taco Bowls
This is another one I have kind of modified from an old recipe of my own from back in the day when we were doing Whole 30. I added a few toppings that I’ve discovered since like the Hot & Sweet Jalapeños and Sriracha Ranch from Trader Joe’s. I also prefer to sauté the tiny peppers for a tangy kick than the larger bell peppers.
- 1 Tbsp olive oil
- 1 Ib Lean Organic Ground Beef
- 1 onion, chopped
- 1 bag mini bell peppers, chopped
- 1 large sweet potato, cubed
- Homemade Taco Seasoning to desire (I’ve tried TJ’s too and liked it)
- 1 tsp. crushed red pepper
- 1 tsp. sea salt
- jalapeños, shredded Mexican cheese and Sriracha Ranch to taste
- In a large, heat oil over medium-high heat and sauté onion and bell peppers and set aside. Next, season and sauté lean beef and drain excess fluid stirring occasionally, about 5 -10 minutes. Add onions and peppers back, cooking another 2 minutes.
- In a separate pan, spray with cooking spray and add cubed sweet potato. Add a touch of salt and pepper (EBTB is you a feeling fancy) and stir fry for a few minutes. Cover and let cook for 10 minutes on medium and viola!
- Line your bowl with greens if you wish and add lean beef and pepper mix, sweet potatoes and jalapeños and cheese..
- Add a drizzle of hot sauce of Sriracha Ranch. Serve and enjoy!
Happy Wednesday and make sure to follow along on all the Mexico fun over on Instagram!
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