This week’s meals are not only easy, but fast and healthy too. Loaded up with veggies and versatile enough to change to suit your family, you’re sure to find something everyone will love!
| MONDAY |
Like chicken noodle soup with a twist, this chunky soup features fresh thyme and Parmesan meatballs. Serve with thick sliced bread and a tossed salad.
It also goes fantastic in a thermos for lunch!
| TUESDAY |
When I first read this recipe, I wasn’t so sure. Chick peas? In my pasta? Would that be weird?
They were SO good. In fact, Hubs cleaned his plate! What a great vegetarian option, and I changed the sauce up a little to make it thicker. You could use whole wheat pasta to make it even healthier, if you wish. I love it topped with real Parmesan cheese. Try it with some whole wheat crusty rolls and some ceasar salad.
Penne With Tomato Chickpea Sauce
| WEDNESDAY |
Mexican style food is usually high in fat and calories, but we found a way to make it without all the extra stuff. These wraps were delicious and filling with all the flavor but none of the grease. If you like, you can subsititute steak for the chicken-just slice it very thin and cook until just browned.
Veggies and Dip
| THURSDAY |
Another recipe that can be adjusted to suit your tastes, this one can be made vegetarian style, or you can substitute something else for the tuna! Either way it’s a great way to enjoy baked potatoes. Serve with a great salad.
Tuna Broccoli Cheese Topped Taters
| FRIDAY |
Sticky Apricot Ginger Chicken
Steamed Rice
Stir Fried Veggie Mix
Sticky Apricot Ginger Chicken
4-6 bone in, skinless chicken breast halves
1 cup apricot jam (I used home made apricot mango)
1/2 cup chili sauce
1/4 cup dry white wine
2 tbsp low sodium soy sauce
2 tbsp honey
1 tbsp grated fresh ginger root
1/4 tsp salt
Set the chicken in a large, foil lined, roasting pan.
In a saucepan, combine the jam, chili sauce, wine, soy sauce, honey, ginger root, and salt. Heat until bubbly. Pour over the chicken in the pan, making sure to cover each piece throughly.
Bake it at 375 F for about 30-40 minutes, until juices run clear when the chicken is pierced. I baste mine occasionally during that time. The sauce should become thick and sticky. If it doesn’t, pour the juices into a sauce pan and cook until it is reduced and thick. (I’ve never had to do this. Usually mine works perfectly!) Serve the chicken on a plate and pour the sauce over top to glaze.
Serves 4-6