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0 In food/ printables/ weekly meal plans

Weekly meal plan 1/18

weekly meal plan 1/18

This week’s dinners including a reader favorite! If you have a recipe you’d like to share, send me a DM on instagram or email me at ourtinynestblog@gmail.com.

 

This week’s recipes

Monday

Healthy veggie lomein

Tuesday

Skinny white chicken enchiladas

Wednesday

Sheet pan pork chops and roasted veggies

Thursday

Skillet chicken thighs over quinoa and cesar salad

Favorite family recipe from follower @iliana_melody

Ingredients:

  • boneless chicken thighs
  • olive oil
  • grape tomoatoes
  • green pepper
  • sweet onion
  • fresh dill
  • minced garlic
  • garlic salt
  • onion powder
  • paprika
  • black pepper

Directions:

  1. Thinly slice peppers and onions. Halve the grape tomatoes. Add chopped dill and minced garlic.
  2. Toss in bowel with paprika and olive oil until ingredients are evenly covered.
  3. Season chicken thighs with garlic salt, onion powder, black pepper and rub in olive oil.
  4. Place chicken thighs in a cast iron pan or skillet and top and surround with peppers, onions, and tomato mixture. Add sprig of dill in center of pan.
  5. Bake at 400 degrees F for 1hour 15minutes.

Friday

Pizza

Saturday

Baked ziti

Sunday

slow cooker chicken pot pie

 

Click here for more meal ideas and to download the shopping printable.

1 In food/ printables/ weekly meal plans

Weekly Meal Plan 1/11 and an easy sheet pan dinner

Week of 1/11 meal plan

Happy Monday and welcome to the first of my weekly meal plans! Today is also the first day that I am starting my new job, back to working 5 days a week! So to be more intentional, I decided to get back to creating weekly meal plans. Below is a list of what’s on the menu for this week. I’m also sharing one of my family’s favorite sheet pan dinners as well as a printable for the weekly menu and grocery list.

 

MondayCreamy Spaghetti Squash Casserole

TuesdayDoritos Taco Salad

Wednesday – Sheet pan honey mustard pretzel chicken (scroll down for recipe)

Thursday – Leftovers

Friday – Naan pizzas

Saturday – Crockpot Pot Roast

SundayCreamy tortellini and sausage soup

 

 

Sheet Pan Honey Mustard Pretzel Chicken with roasted veggies and potatoes

Sheet pan Honey Mustard Pretzel Chicken

(Feeds 4-6)

Ingredients:

8 chicken tenderloins
1 cup of honey mustard dressing
1 egg
2 cups of crushed pretzels
3 cups broccoli florets
3 cups diced potatoes
Olive oil
Garlic powder
Salt/Pepper (to taste)

 

Directions:

1.) Preheat oven to 400F.
2.) Line a large roasting pan with aluminum foil and spray with nonstick cooking spray.
3.) On your prepared pan, place diced potatoes and chopped broccoli. Toss with olive oil, garlic powder, salt and pepper.
4.) Bake in oven for 10 minutes.
5.) While broccoli and potatoes are baking, pour honey mustard sauce in a medium bowl and whisk with 1 egg. This will be your wet mixture. In a shallow baking dish, pour the crushed pretzels.
6.) Using one hand, pat the chicken with a paper towel and then dip in the honey mustard/egg mixture. Using your other hand (dry hand), dredge the chicken into the crushed pretzels.
7.) Remove the baking pan from the oven, flipping the potatoes and broccoli so you now brown the other side. Add the pretzel coated chicken tenders onto the aluminum foil lined pan and place in the oven for an additional 15-18 minutes or until chicken is cooked thoroughly.
8.) Serve with additional honey mustard sauce for dipping.

 

Click here to download the weekly meal plan and grocery shopping printable

3 In Christmas/ food

Holiday cookie squares recipe

holiday chocolate squares recipe

This post is sponsored by Ghirardelli but all thoughts and opinions are my own.

Holiday cookie squares

One of our favorite holiday traditions is baking sweet treats and watching holiday movies. (Home Alone is the best hands down!)
Last weekend the kids and I were in the spirit to do some baking. We decided to make these holiday cookie squares topped with Ghirardelli chocolate. We got all of the ingredients from Walmart and had it delivered right to our house in under 2 hours! I’m sharing the recipe below.

Holiday cookie squares

Ingredients


Directions
  1. In a mixing bowl, whisk together the flour, cocoa powder and baking powder. Then set aside.
  2. Using mixer, beat butter, sugar and salt until fluffy. Add the eggs one by one mixing completely. Add the vanilla.
  3. Gradually add the dry ingredients into the creamed wet mixture. Mix until a dough forms.
  4. Transfer the dough to a lightly floured surface. Press gently into a flat disc. Cover in plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 350 degrees F.
  6. After the dough has chilled for 30 minutes, remove from the refrigerator. Dust a clean countertop with flour and remove the dough from plastic wrap and place on the floured surface.
  7. Roll the dough until it’s about 1/4 inch thick. Use a square cookie cutter or use the Ghirardelli chocolate square to cut the dough into the appropriate shape and size.
  8. Transfer the cookies onto sheet pan lined with parchment paper, leaving about 1/2 inch between each cookie.
  9. Bake for 6-8 minutes until the edges are slightly firm and center is soft.
  10. Remove from the oven and let cool for about 5 minutes, then transfer to a cooling rack.
  11. Top each cookie with an unwrapped Ghirardelli chocolate square. Eat right then and there or store in an airtight container.
0 In food

Plant based meal ideas

plant based meal ideas

Over the past month, I’ve been really making an effort to eat a more plant-based diet. For me, it was a personal choice to adapt a more healthier lifestyle as it has been shown to reduce chronic diseases such as cardiovascular disease and cancer as well as aid in weight loss. I’ve never been a big meat eater, but this girl loves her dairy (give me all the half and half in my coffee and cheese please!), and I would do a salad with chicken for lunch daily. And with a big meat eating husband, at first I really had no idea what to make for lunches or dinners. But after some experimenting, I’ve found some favorites!

Below I’m sharing some of my favorite plant-based meal ideas. Now I would just like to say, that no one is perfect and I am a big believer of “everything in moderation”. Do I follow this 100%? No, I’m more 80/20.  Even if you eat plant-based 1 or 2 days a week, you’re making an effort to be healthier and be more sustainable for the environment. (Read more about my tips on how to transition to plant-based here).

Plant-based meal ideas

Breakfast

Ok so I have never been a big breakfast person. Usually it’s just 1-2 cups of coffee for me. But I did have to swap out my beloved half and half. I really really love Califa Farms vanilla almond creamer, that’s been my jam!

If I do eat breakfast it’s usually

 

Lunch

  • Shaved kale and brussel sprout salad with cooked lentils.
  • Bean salad with lavash.
  • Smoothie bowl
  • Bento Box or Snack Plate – Stuffed grape leaves, veggies, hummus, fruit
  • Butternut squash soup – here’s my recipe!

 

Dinner

  • Quinoa stuffed peppers
  • Lentil Sheperd’s Pie (This is the recipe I used)
  • Taco bake with Lightlife meat substitute
  • Stuffed spaghetti squash with sauteed spinach, vegan cheese and Primal Kitchen’s vodka sauce
  • Chickpea pasta with butternut squash sauce (I used my butternut squash soup as a sauce)

 

Snacks

 

And that’s pretty much it! I’ll add to this list as I experiment more. If you have any favorite plant based or vegan recipes, comment below!

 

For more inspo check out some of my favorite plant-based/vegan food bloggers:

Rabbit and Wolves

Love and Lemons

The Healthy Avo