Monday: Chicken Caesar Wraps with fruit. (Sports night/quick meal)
- 2 cups of cooked chicken diced
- 3 cups of romaine lettuce
- 1/4 cup parmesan cheese grated
- 1/4 cup of croutons
- 1/2 cup caesar dressing
- 8″ tortillas
- Fruit of choice
You could also buy a Caesar salad kit and make this even easier!
Toss the salad ingredients together to even coat with the dressing. Then spoon into the tortillas, roll up and enjoy!
Serve with a side of fruit.
Tuesday: Egg Roll in a Bowl (family favorite)
- 1 head of cabbage sliced thinly
- 1-2 medium yellow onions sliced thinly
- 1 lb ground pork or ground beef
- 2-4 stalks of green onions
- 1/2 cup of soy sauce or liquid aminos
- 1 clove of garlic minced
- 1 tsp ground ginger
- 1/2 cup of chicken broth
- salt and pepper to taste
Brown the ground pork or ground beef in a skillet and drain off the excess fat. (Sometimes I use a half pound of both) Cut the cabbage and onion into very thin slices. Add ground meat, cabbage and onion back to the pan. Mix soy sauce, ground ginger and garlic together in a bowl. Add to the pan along with chicken broth. Cook all ingredients together tossing to coat the vegetables/meat with the sauce mixture evenly over medium high heat. Cook until the vegetables are soft, about 5-10 minutes. Garnish with green onions and siracha!
Wednesday: Whole Chicken with Fried Okra and Lima Beans
- 1 Whole Chicken
- 1 tsp Italian seasoning
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- 1 Bay Leaf
- Really any 2 frozen vegetable of choice. (I chose fried okra and lima beans because they were already in my freezer!)
- Add a bread if you want or totally leave it out!
Thaw your whole chicken overnight. (I usually keep mine in the freezer until I am ready to use it or you can buy one fresh!) Take aluminum foil and ball it up in the bottom of a crockpot. ( 5-6 balls will normally do!) Place chicken on top. This is to prevent your chicken from soaking in it’s juices and will give the skin a nice crispy rotisserie effect! Season with the italian seasoning, garlic salt, onion powder and stick a bay leaf on top. Cook on low for 6 hours or high 4 hours! Its really THAT EASY! I learned this trick from Debtkickin Mom over on Youtube. Here is the link for the video on The Best Slow Cooker Whole Chicken.
Cook your frozen vegetables of choice, bread if you want and voila! Easy simple FRUGAL meal!
Thursday: Sheet Pan Shrimp Fajitas (low carb)
- 1 to 1 1/2 lbs of frozen shrimp (peeled and deveined)
- 1 red bell pepper sliced thin
- 1 green bell pepper sliced thin
- 1 orange bell pepper sliced thin
- 1/2 red onion sliced thin
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of ground cumin
- 1/2 tsp of smoked paprika
- tortillas (My husband and I will not eat the tortillas but my kids will. If you add tortillas . . .yummy but not low carb!)
Preheat oven to 450 degrees. Combine the onion, bell peppers, shrimp, olive oil and spices. Toss to coat. Line a baking sheet with aluminum foil for easy clean up and spray with non stick cooking spray.Spread all ingredients on the baking sheet and cook for 8-10 minutes. Turn over to broil and cook for an additional 2 minutes or until shrimp are cooked through. (nice and pink) Squeeze a fresh lime over the shrimp and vegetables once it is done.
Serve without tortillas (low carb) or with tortillas!
Friday: Italian Chicken Breast with Green Beans and Rice.
- 3-5 chicken breasts
- Italian dressing
- 1-2 packages of frozen green beans
- Garlic Powder
- Sea Salt
- 2 cups white or brown rice
- Salt and pepper to taste
Marinate your chicken breast for at least 4 hours in the Italian dressing. When ready to cook, preheat the oven to 350 degrees. Line a 9×13 baking dish with aluminum foil and spray with non-stick cooking spray. Place chicken breast in baking dish and cover with aluminum foil. Cook for 45 min-1 hour. Take the top layer of foil off and continue to cook for 15 minutes or until chicken is done.
Place frozen green beans in a pot with a steamer basket and enough water to cover the bottom of the pot. Steam for 5-10 minutes.(This is the way I cook my vegetables but you could also just boil in water until tender and strain or buy the frozen steamable bags!) After green beans are done add garlic powder and sea salt, toss to coat.
In a medium pot add water to fill 1/2 to 3/4 of the way. Bring to a boil and add your rice of choice. Continue to boil 20-25 minutes. (Brown rice will take longer, 35-45 minutes.) Remove rice from the stove and strain in a colander rinsing with cold water. Return to the pot. Serve with butter, salt and pepper.