Before marriage I was a city girl through and through! We never grew anything, actually we killed any plants that came our way. Let's just say instead of a green thumb we had the kiss of death when it came to plants. However, when I married Matt, we moved to his grandparent's old house next to his parent's house that sat on about 100 acres of land. So growing up Matt and his family grew their own produce and canned or froze much of the food for the winter months. I am so thankful to my mother & father-in-law for showing me how to grow my own produce and can and freeze that food for later use. Since we live in a development now we are unable to grow large amounts of vegetables to can, but we try to grow enough to cover every day use.
There is so much to be said about growing your own food. First, you know exactly where it came from and how it was treated for pests and disease. There is also a sense of pride when growing your own produce. So where am I going with all of this? Well I tried a new recipe using the produce that ready to eat. If you grow your own produce, you know that when it starts to be ready to pick, it comes all at once, which is why you can. So today's featured recipe is something new that is husband (Matt) approved, clean, and healthy!
Quinoa Chicken Caprese Bake
2 Cups of Sauce (This is sauce I canned last year)
2 Cups of Mozzerella
1 Cup of Dry Quinoa
4 Medium Tomatoes Diced
2 Handfuls of Fresh Basil
2 Tablespoons of Balsamic Vinegar
2 Chicken Breasts
Cook the Quinoa according to the instructions on the box or bag. Boil chicken. While the quinoa & chicken are cooking clean and chop up tomatoes and basil. Put them in a bowl with the balsamic vinegar. When quinoa is finished put in the tomato/basil mixture bowl and mix. When chicken is done, shred, or I used a mini food processor because it is faster. Mix the chicken with the tomato/basil/quinoa with 1/2 cup of sauce. Place the mixture in a pan, I think mine was an 8X8 or 9X9. Top with remainder of the sauce, and then the cheese. Bake at 375 for 20 minutes. Enjoy!
Matt's Refresh Experience
So it has been 10 days since Matt has started the Refresh, and he is still reaping the benefits. He started the 3 Day Refresh on Thursday, July 10th and ended it on Saturday July 12th. On his last day he did walk the 5K for Sarcoma and he did have a major cheat after he finished the program and had a Cheesesteak hoagie. However, he still managed to lose 3 lbs. While Matt has been drinking Shakeology for some time with me, he is now having it daily as one of his meals. He is dedicated to eating clean and drinking Shakeology since doing the Refresh. It kicked off a start to eating better and maintaining the Healthy lifestyle. To date Matt has lost slightly under 9 lbs! Did I just say 9 LBS?!
YES! 9 LBS in 10 DAYS.
So the effects of the Refresh have continued!
Mind you, he has lost this weight strictly by doing the Refresh, drinking Shakeology, and eating clean. No workout!
Beef & Broccoli with a Twist (Protein Packed)
4 T of Soy Sauce (Low Sodium if you can)
4 T of Dry Sherry
3 T of Tahini
3 T Olive Oil (divided)
2 T of Siracha
3 C of Cooked Broccoli
1-2 lbs of Venison Backstrap
1 C of Sliced Onion
3 Cloves of Garlic
2 t Garlic Powder
1/2 C Quinoa
I steamed a bunch of broccoli and used about 3 cups cooked for the dish. I cooked the quinoa in just water according to the directions on the packaging. I put 2 T of Olive Oil in the pan, seasoned the venison with pepper and garlic powder, and seared the meat. Once seared I pulled out the venison and let it sit. I sliced the garlic and the onions very thin and added them to the olive oil. I then added, the soy sauce, sherry, tahini, siracha, the remainder of the olive oil, and the remainder of the garlic powder. I let this cook up on medium heat. I sliced the meat and added to the pan to finish cooking. After the meat was just about done, I added the broccoli. Serve over quinoa and enjoy!
This is a great dinner that the whole family loved! My 1 year old ate an entire piece himself! Again, I stress that I am not a measurer! These are all guestimates. I am somewhat old school when it comes to cooking, I just throw stuff together. This was just delicious and packed with good stuff.
Brown the ground beef and drain the grease. Spray the pan with olive oil and add the garlic. After 2 minutes add the remainder of the veggies, except for the zucchini. Then add a handful of fresh basil chopped. In a bowl mix 1 egg and add about 16 oz of part skim ricotta cheese. Mix in parmesan, garlic powder, pepper, salt, & parsley with the cheese and egg mixture. Add the beef and cheese mixture to the cooking veggies. Spray a 9x13 dish with nonstick spray, then add a layer of thinly sliced zucchini. Put half of the meat, cheese, and veggie mixture on top of the zucchini. Add a layer of sauce and repeat. Then top off with a layer of zucchini and the mozzerella cheese. Bake at 350 covered for 1 hour.
Caution: It came out pretty watery, so you may want to cook the veggies a little longer to evaporate the water, or cook uncovered and add the cheese the last 10 minutes. I just used a baster to suck out the water once a couple of pieces were removed.
So let me preface this by saying I did not measure anything, these are estimates!
1.5 lbs of Ground Turkey
2 Egg Whites
2 T of 21 Day Fix Mediterranean Seasoning Mix
1/3 C of Feta
1/4 C of dry Quinoa
1/4 C of Whole Wheat Flour
1 T of Lemon Juice
1 C of Greek Low Fat Yogurt
1 t of garlic powder (adjust to your liking)
Cracked Black Pepper
1.5 t of Lemon Juice (adjust to your liking)
I topped off the meatballs with some sauce, a slice of cucumber, and a slice of tomato. It was served with plain cooked spinach.
Welcome to my Blog
I am Christina Thomas. I have decided to take time off from teaching and be a stay at home wife and mother to my two boys. Seasonally, I run a local basketball program.
Coach ID: 278464
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