After School Lunch Options

Smoothie Goes with Everything

Decide Fruits and Vegetable or Other
Decide Savory or Sweet

Bread
Rhodes
Cinnamon sugar Strips
Cinnamon sugar toast
Veggies and Dip
Fruit and Dip
Yogurt
Green Smoothie Girl Recipe
Feel Good Cookbook Recipe
Healthy Cookbook Recipe
Regular Cookbook Recipe
Pinterest Snacks
Pinterest Healthy Treat

Eating Plan for Me  March 10th

Everyday - Green with every meal

M-F
Breakfast, Lunch and Snack - gluten free, corn free
(Friday Date Night = anything)

Saturday and Sunday (Treat Days)
Breakfast, Lunch, Dinner - anything and Snack (treat)

M-Sunday
Delicious Family Friendly Meals

Travel
Breakfast, Lunch, Snack, Dinner - anything

Eating Out (date night, Sat)
Anything, but priorities
1.  Clean Meat
2.  Organic

Walk 11,000 steps a day.

I deserve three meals EVERYDAY.
I deserve a snack everyday.  (Sat and Sun will be after dinner and a treat.)
I deserve healthy food.
I deserve to say no to food.
This is a form of self care - healthy food, exercise, positive thinking, learning.
I nurture myself with whole foods.

Coconut Caew Granola

Coconut Cashew Granola

1/2 cup sliced almonds
1/2 cup cashews, coarsely chopped or sliced

5 c. oats (quick or old fashioned)

1 c. shredded coconut

1 c. raisins

1/4 c. sesame seeds 

1/4 c. sunflower seeds
1/4 cup pumpkin seeds

1/2 c. flaxseed (ground)
1/4 cup quinoa (raw, not cooked--optional)

1 cup honey
1/4 cup brown sugar

1/2 c. coconut oil
2 tsp. vanilla
Dash of salt

In a large bowl, place all of the dry ingredients (except for the raisins). In a microwave safe bowl, put the honey, brown sugar, vanilla and coconut oil. Microwave for 30 seconds and stir until the coconut oil begins to melt. Microwave for another 30 seconds and then stir. Pour the liquid mixture over the dry ingredients and stir until combined and all of the dry ingredients are covered in the liquid mixture. If you need more honey, add enough honey until all of the oats and dry items are coated with a thin covering. You don't want it very sticky, just enough to keep the granola together. Place granola on a baking sheet (don't spray) and put in the oven at 150-170 degrees and bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked. Let granola cool and then add the raisins or other dried fruit of your choice. Granola stores great in ziploc bags, Tupperwares or canisters. It will last for several months in your pantry, as long as it is kept dry and in a cool place. 

- See more at: http://dealstomeals.blogspot.com/2014/03/coconut-cashew-granola.html#sthash.lNgl8RtZ.dpuf

8 Minute Raspberry Syrup

• 12 oz. (approx. 3 cups) fresh or frozen raspberries, divided
• 3/4 cup packed brown sugar (unpacked)
• 2 tablespoons fresh lemon juice (1 lemon should yield enough juice)
• 1 T conrstarch

Directions

In 2 quart microwave-safe bowl, stir together 2 cups of the raspberries, brown sugar and lemon juice. (Don't use a smaller bowl or the mixture may overflow as it cooks.) Microwave uncovered at full power for 8 minutes total, stopping and stirring after 4 minutes and adding the rest of the raspberries that have been mixed with the cornstarch.  Eat warm or cold. Cover and store in refrigerator. Keeps for at least 1 week.

Serve over ice cream, cheesecake, angel food cake, pancakes, waffles or toast.

(Soak 1c. grape nuts cereal with 1/4c. apple juice concentrate - sprinkle on top of raspberry syrup when eaten with vanilla ice cream)

Chicken dish that Glenn asked to be on our rotation

Cook chicken in coconut oil until golden brown (I used 2 pounds in strips)

Remove chicken

Add 2 T butter, add sliced mushrooms and onions (optional)

Add 1/4 cup flour mixed with water for a paste

Add 3t bullion to make gravey

Salt and pepper to taste

Add chicken back in and serve over rice

This was something I threw together.  I'm not sure how I did it, but this is a start

Chicken Pot Pie

Ingredients

Homemade or store-bough pie crust (recipe below for homemade)

4 whole carrots, peeled and sliced (or use 8-10 baby carrots)

1 onion, diced

4-5 russet potatoes, peeled and cut into small chunks

3/4 c. frozen peas

1/2 c. flour

4-5 T. chicken bouillon (cubes or paste-do this to taste

1 T. Italian seasoning

Salt & pepper to taste

1 t. garlic powder

1 1/2 c. chicken or turkey, cooked and shredded or cubed

Directions

Filla large pot on the stove with water. Season water with salt, pepper, chicken bouillon, garlic powder and Italian seasoning. Place carrots, potatoes and onions in the water once it is boiling. Cook the vegetables until tender. Depending on the size that you've cut the vegetables you'll might want to cook the carrots a little before adding the potatoes, this will make it so the vegetables are done at the same time. Once the vegetables are tender remove some of the water from the pot and remove the pan from heat. Keep enough water in the pot with the vegetables to have them covered completely. In a separate bowl mix flour and a little bit of water to make a paste. This will thicken the water in the pot and turn it into gravy. Slowly stir the flour paste into the pot of vegetables/water and bring the pot to boiling again, this will thicken the mixture. 

At this poin you'll want to add more salt, pepper, garlic powder, Italian seasoning and chicken bouillon until it is a very flavorful and savory gravy. If it gets too thick add more water, if it is too thin add another mixture of flour paste. After the gravy tastes good to you add the peas and turkey. Stir the mixture and pour it into a 9x13 pan. Place the rolled out pie crust on top of the gravy mixture. Make sure to bring the pie crust to the edge of your dish and seal it to the sides. If you do not do this gravy will leak up the sides and make the top of your pot pie soggy. Bake at 375 degrees for 20-30 minutes or until the top of the crust is slightly brown. Serve smothered in ketchup, at least that's what I do!

Additional Information

*Use chicken, carrots and potatoes from a sticky chicken roast.  Then just make the gravy mixture and put in a pan with crust.  EASY!

*QUICK TIP: Use store bought crust if you don't have time to make homemade.  If crock potting a turkey breast for pie, use 1/2 of the shredded turkey for this pot pie recipe and the remaining half  for the Turkey BLT Wraps later in the week.

*FREEZER MEAL:  The filling for this pie can be frozen fora later meal.  Crust can also be frozen in a pie tin before it has  been cooked.  When cooking, just thaw out crust and bake pie

as usual.

Recipe from Deals to Meals - a great site to save you money!

Chili Cheese Chip Salad

2 cans corn (drained or use thawed frozen corn)

½ purple onion (chopped)

1 green or red bell pepper (optional)

1c grated cheddar cheese

¾ cup mayo

1 bag chili cheese Fritos (crunch them up a bit in the bag)

Mix everything together in a bowl.

Add the chips just before serving.

Optional – add a can of drained black beans.