January 16, 2012

What's Cookin' This Week? - January 16, 2012

This week's menu has some quick and easy recipes that have good variety. I love having so many cookbooks to choose from! It makes cooking exciting when I have new recipes to try. Remember, whether it's a simple or complex dinner, what's important is that you are making your meals as a family and owning what your family eats, one meal at a time. I hope you find something here to try this week!

Monday – Chicken nachos (Accent Health), fruit cocktail

This is one of my family’s favorites. I found this recipe while waiting in the pediatrician’s office one day with my daughter.

Check out the recipe here: Healthy Homemade Chicken Nachos

Tuesday – Spaghetti and meatballs, green beans, garlic bread

For a healthier option, make sure your pasta is wheat. No recipes needed here! Just follow the package directions and enjoy a simple meal that is so much better for you than a trip to the drive thru!

Wednesday – Tequila Lime Chicken (Better Homes and Gardens Fast and Fresh), brown rice, frozen veggies


  • 1 9-oz. package fettuccine
  • 1 lime
  • 1 10-oz. container refrigerated light Alfredo sauce
  • ¼ cup tequila or milk
  • 1 9-oz. pkg. refrigerated cooked grilled chicken breast strips or chunks


Cook the fettuccine according to package instructions and drain. Grate lime peel to equal 1 tsp. Cut lime in wedges

In medium sauce pan, heat and stir alfredo sauce, grated lime and tequila to just boiling. Stir in chicken strips and heat through. Toss sauce with hot fettucine. Serve with lime wedge.

Thursday – Herb Pork Loin Roast (Biggest Loser), sweet potato fries

I love, love, love this recipe and I'm not usually a big pork fan. It has such a great flavor. We always buy a full pork loin roast, make half and put the other half in the freezer for another time.


  • 1 tbsp. finely chopped fresh rosemary
  • 1 tbsp. finely chopped flat-leaf parsley
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1/8 tsp. ground red pepper
  • 1 (2 ½ lb.) pork loin roast
  • 2 tsp. extra-virgin olive oil


Preheat oven to 350 degrees. In small bowl, mix rosemary, parsley, garlic powder, salt, black pepper and ground red pepper. Rub roast with olive oil and then herb mixture. Let stand 15 minutes.

Preheat large non-stick ovenproof skillet to medium-high heat. Add pork and sear on all sides including ends until just browned. Transfer to oven and roast for 30-35 minutes or until meat thermometer reads 158 degrees in center. Cover loosely with foil and let stand 10 minutes. Slice into thin slices and pour any pan juices over the top.

For the sweet potatoes, check out the recipe posted the first week of January on Wednesday by clicking here.

Own what your family eats one meal at a time and get them in on the action! Let them help with meal preparation and meal planning to get them excited too.

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