Fall usually means crazy schedules and lots of traveling for us. This year doesn’t seem to be any different. Last week we had something going on every night so we were able to use up some frozen leftovers from previous weeks and grab some healthy meals to go. But, this week looks a little calmer and I’m eager to get back in the kitchen.
In a few weeks, I’m having a Thirty-One party and Tastefully Simple party. This week, I’m using up some of my Tastefully Simple stuff so I can order more next week! If you haven’t checked out Tastefully Simple items before, check out their web site at tastefullysimple.com. If you don’t have these items, you can always substitute something similar. I always try to use up what I have at home and I have quite a bit of this stuff. These recipes are also pretty simple so I only have a dozen items on my grocery list. Woo hoo!
Also, remember an easy way to make any meal healthier is choosing better or healthier ingredients like low fat or fat free products or substitute ground turkey for ground beef. Try it before you turn your nose up. They aren’t that bad.
YOUR TASK THIS WEEK: send your favorite healthy recipes. Next week is going to be reader’s favorite recipes week. I already have a few that I’m excited to try, but need some more so send them my way!
So here is this week’s menu based on some yummy Tastefully Simple recipes.
Bountiful Greek Pizza
Pesto Chicken (my hubby’s favorite!)
Creamy spinach and herb penne
Leftover beer bread
Bountiful Greek Pizza
Bountiful Beer Bread Mix®
12 oz. beer
2 Tbsp. Italian seasoning
3/4 cup grated Parmesan cheese, divided
1/4 cup extra virgin olive oil
1 lb. ground pork sausage
1 Tbsp. Greek oregano
2 Tbsp. Onion Onion™
1 Tbsp. Garlic Garlic™
Water as needed
4 oz. crumbled feta cheese
6 oz. can black olives
Grated mozzarella cheese or Italian cheese blend (optional)
Prepare bread as directed on package with beer, Italian seasoning and 1/4 cup Parmesan cheese. Spread in greased 9 x 13 baking pan; drizzle with olive oil. Brown sausage with oregano, Onion Onion™, Garlic Garlic™ and water if needed. Spread sausage mixture evenly over uncooked bread batter. Top with remaining Parmesan cheese, feta cheese, olives and optional cheeses, if desired. Bake at 375° for 30 minutes. Makes 10-12 servings.
3 Tbsp. Dried Tomato & Garlic Pesto Mix
2 Tbsp. olive oil
3 Tbsp. water
8 oz. softened cream cheese
4 boneless, skinless chicken breasts
Crushed crackers or breadcrumbs (Ritz work well)
Prepare Dried Tomato & Garlic Pesto Mix as directed on jar with olive oil and water; mix with cream cheese. Pound chicken breasts flat; spread mixture on top. Roll up chicken, dip in egg, and roll in crackers or breadcrumbs. Place on greased baking sheet; bake at 425° for 35 minutes. Makes 4 servings.
Creamy Spinach & Herb Penne
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
4 Tbsp. Spinach & Herb Dip Mix
1/8 tsp. nutmeg
Salt and pepper to taste
1 1/2 cups Penne pasta, uncooked
Melt butter in skillet, add flour and whisk on low until mixture turns a golden color. Slowly add milk and continue to whisk. Cook on medium heat for about 3 minutes; stirring continuously. Add all other ingredients. Turn heat to low, and cook until pasta is soft and sauce has thickened; about 8-10 minutes. If sauce is too thick, add a little milk. Makes 2 servings.
Combine all ingredients except for the ketchup. Place in a greased 9 x 5 loaf pan. Spread the ketchup on top. Bake at 375° for 20-30 minutes. Makes 4-6 servings.