Flat Bread Pizza!

Today I was at Publix picking up a few things for dinner!  I knew when I got up I wanted a flat bread pizza.  Of course the "Flat Out" bread was BOGO so I got 2 bags for $3.19.  Not a bad deal!  I usually freeze a bag, and keep one bag out.

With a flat bread pizza you can't go wrong.....add whatever you would like with less than half the fat of a traditional pizza. 

Here is the breakdown of my dinner tonight......

Flat Out Bread
Pizza sauce (I go light so it does not weigh down the bread)
1/4 c mozzarella cheese
9 pepperoni's
red onion
tomato
mushrooms

Heat oven on 450-500, cook for about 6-7 minutes (watch it so it does not BURN).

According to my calculations (and the package of each item) my flatbread was aprox:

245 Calories
16 g carbs
15 g fat
19 g protein
860 g sodium

Not bad for a nice size flatbread ;)  Enjoy!

Publix Deals

Today I went into Publix for just a few things and ended up with a cart full of stuff.  I just can't pass up a great deal!  I actually found all my coupons on the items!  That NEVER happens! 

Deal #1 (My kids go through a can a week at summer camp)
Sunscreen 8.99-2.00 publix cpn = 6.99
Sunscreen 8.99-2.99 publix cpn = 6.99

**With every can of sunscreen,  you got $3 off either Sun Chips OR Gatorade 6pk**
Since I got 2 cans I chose Sun Chips $3.99-$3 = .99 for a big bag AND Gatorade $3.00 - $3.00 = FREE.   Total spent $14.97

Deal #2
5 boxes of Nature Valley bars on sale $1.99 + $1 off coupon on every box=  .99 a box
7 boxes of peanut butter oatmeal squares on sale $1.99 + $1 off coupon on every box = .99 a box
2 bags (40 ct) of Totino's pizzeria rolls on sale $1.49 a bag + $1 off coupon on each bag = .49 a bag
2 packs (4 ct total) of Smores snacks $1.00 each pack + $1 off coupon when you buy 2 packs = $.50  a pack
Total Spent $13.86

 

Deal #3

Top Sirloin Steaks were $3.99/lb

I got 3 packs of steaks and paid $2.71, $3.71, and $3.71

Claussen Pickles were on sale for $2 a jar! 

Maries dressing (our fav) was BOGO so each bottle was $1.64

Total Spent $17.41

 



Paleo Chicken Stir Fry w/ Mediterranean Flair

Wow, it's been forever since I have posted any new recipes I have tried out!  I guess because I have not made anything new in almost a month.  Last week I got on a kick and went online for new dinner idea's and I found a few actually!  Mostly from fastpaleo.com.  Now I don't eat paleo every night, it's more like a few meals a week, and then I make whatever I want the other days that are non paleo. 

The first new recipe I tried out over the weekend and it was really good!!  Here is the recipe!

3 Boneless Chicken Breasts cut in to bite size pieces

3 Cups Fresh Green Beans

1 Medium Red Pepper sliced

1/2 Red Onion sliced

10 White Mushrooms sliced (or more if you choose-I love em')

15 Kalamata Olives pitted (or more if you wish)

4 Tbs Kalamata Olive juice (I used more but it's up to you)

Sea Salt to taste

1 Tbs Ghee or Cooking oil of your choice (Olive oil would be okay for this.) -I used coconut oil

Cut up all your veggies and chicken.  Sprinkle salt on chicken pieces.
Heat oil in a medium fry pan on medium-high
Add chicken to pan.
Let meat brown on both sides and cook. Should take about 5 min on each side.

 

 



After chicken is cooked, Add 2 Tbsp kalamata olive juice.
Add green beans, red bell peppers, mushrooms, and kalamata olives.
Let vegetables and chicken simmer (about 3 minutes.)
Remove from heat.
Veggies should still be crunchy but cooked (i.e – onions will have become caramelized.)

Serve up and enjoy!

Salmon and roasted veggies

Today I made a new recipe!  I knew I was cooking salmon when I got up this morning but needed a new twist on it!  I found this recipe on marksdailyapple.com.  It looked good so what the heck!  I will give it a whirl!

Here is what you need:
(I was lucky I had everything already on hand)

1/4 cup coconut aminos or tamari

1 tablespoon toasted sesame oil

1 tablespoon olive oil or coconut oil

3 green onions, roughly chopped

2 to 4 cloves garlic

4 center-cut salmon fillets ( I only used 2 fillets)

3/4 pound green beans (give or take)

1 pound mushrooms (try a blend of cremini and oyster), roughly chopped

3 red bell peppers, thinly sliced (I used 1 red pepper + 1 green bell pepper)

Sea salt and freshly ground black pepper

 

Directions:

Preheat oven to 350 ºF

Place three rimmed baking pans in the oven to heat up. One needs to be just large enough to hold the salmon, the other two will be for the vegetables. The more spread out the veggies are, the faster they will cook. (I used one round pan for salmon and one small casserole dish for veggies).
In a blender, combine the coconut aminos (or tamari) and the oils, green onions and garlic for about 25 seconds, until the green onions and garlic are very finely chopped.

Pour 1 tablespoon of the sauce into a small bowl and then brush it onto the salmon pieces.

Combine the green beans, bell peppers and mushrooms in a large bowl. Pour the remaining sauce on top and use your hands to toss the veggies until well coated.

Take the hot pans out of the oven. Set the salmon pieces in one of the hot pans. Spread the veggies out in the other two pans. Place all the pans in the oven.

 

 

 

Bake for 20 or so minutes or until salmon reaches desired doneness.

Sprinkle sea salt and black pepper over the salmon and veggies to taste. Serve with additional coconut aminos or tamari on the side for additional flavor if needed!

ENJOY!

Crock Pot Tex Mex Carnita's

Tonight we had Tex Mex Carnita's!  I bought a Boston Butt at Publix on sale (about $7.50) and threw that thing in the crock pot (thawed for the most part) before work and it was done cooking when I got back!  I did not add anything,  just cooked it to begin with.  It produced it's own water.

Cook in crock pot on low for 6 hours aprox or on high for 4 hours.  After cooked, shred with fork and replace shredded boston butt back into crock pot.  Add all the below ingredients and mix well.  Adjust seasonings if needed according to your taste.

Recipe:

2-3 lbs pork (boston butt)

1/2 c. diced yellow onions

1/4 c. diced green chiles (canned is okay)

3 fresh garlic cloves minced

1 tomato diced

1 tbsp cumin

2 tsp onion powder

2 tsp chili powder

1 tsp garlic powder

1/2 tsp. salt

1 tbsp agave/honey

2 tsp. lime juice

1/4 c. orange juice

1 cup organic salsa

 

Mix well and serve on iceberg lettuce wraps or flour tortilla's!  I like one of each! Top with fresh green onions, Salsa...... whatever you prefer!   Enjoy!

Prepping Crock Pot Meals

So I saw a few pinterest posts about prepping crock pot meals ahead of time as a time saver!  I have thought about doing this for months now and FINALLY sat down last night and pin pointed a few good looking recipes I wanted to try!  Here are the recipes I used.  I went and shopped for everything which included a list that you HAVE to have to make this work well.  Otherwise you will have set everything out only to find out you are missing a few key items...FAIL!  You need to have everything ready to make this work!  Here is my list I used.  You can do this any way you see fit, spreadsheet, word doc, but I feel a notebook with list is best for me!

 

This trip I actually went to Walmart.  Usually I shop Publix but I needed to go to Walmart for specific things and actually found their prices to be better plus it was a one stop shop!  I bought lean ground beef for $3.89 lb, chicken breasts were $8 for 8 breasts, lean extra trim stew meat was on special for $4.88 for 1.5 lbs.  The veggies were pretty cheap too and like I said I had a ton of errands to do today and one stop shop was awesome and a must for today. 

The canned items were tomato paste,  tomato sauce, black olives, pineapple chunks, and 2 cans of diced tomato's.  I always try to buy no salt added, all natural, and reduced sugar, etc if  I use canned items....the healthiest you can afford is great.  Walmart does not have a good selection of organic like Publix does so I tried to buy as good as I could.  Def go to Publix for the best selection!  I wish I did.    Here are the recipes I used this go around.  I got them from my Paleo cook book, websites, etc. 

 

Paleo Taco Soup (DOUBLE THIS RECIPE TO MAKE 2 DINNERS)

 

**LABEL FREEZER BAG PRIOR TO --COOK  FOR 6-8 HOURS ON LOW.

 

1-lb lean ground beef or grass fed beef

1 red onion, chopped

4 garlic cloves, minced

1 tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper, 1/4 tsp oregano, 1/2 tsp paprika, 1 tsp cumin, dash of salt and pepper

2 cups chicken broth

1 -4 oz can green chili's

4 tomato' s diced

1 cup salsa

 

cilantro to garnish (when cooked)

avocado to garnish (when cooked)

 

Dump everything into a large ziploc freezer bag.  When ready to eat, thaw out the night before.  Cook 6-8 hour son low.  Top with cilantro and avocado!

 

SLOW COOKED BEEF STEW (DOUBLE THIS RECIPE TO MAKE 2 DINNERS)

 

**LABEL FREEZER BAG PRIOR TO--COOK 6-8 HOURS ON LOW

 

2 lbs Lean stew meat or grass fed stew meat

1 tbsp coconut oil

1 large yellow onion chopped

6 oz can tomato paste

2 handfuls of baby carrots

1 handful of fresh mushrooms

1/2 cup frozen peas

2.5 cups beef broth,

3 garlic cloves, minced

1/2 tsp salt

1 tsp thyme (I skip this)

1 tsp marjoram (I skip this)

1 bay leaf (I skip this)

 

Dump everthing into a large freezer bag.  When ready to eat, thaw out the night before.  I serve this over brown whole grain steamed rice.  Yum!

 

Teryaki Chicken (DOUBLE THIS RECIPE TO MAKE 2 DINNERS)

 

**LABEL FREEZER BAG PRIOR TO--COOK 8 HOURS ON LOW

 

1/2 bag of baby carrots

1 red onion, cut into larhe chunks

20 oz can pineapple, undrained

2 garlic cloves, minced

2 chicken breasts (more for left overs)

1/2 cup teryaki /sesame sauce

 

Dump everything into a large ziploc freezer bag.  When ready to eat, thaw the day before.  Add 1/4 cup teryaki sauce to crockpot/mixture and cook on low for 8 hours.

 

 

Enchilada Chicken Stew (DOUBEL THIS RECIPE TO MAKE 2 DINNERS)

 

**LABEL FREEZER BAG PRIOR TO --COOK 8 HOURS ON LOW

 

2 chicken breasts (more for leftovers)

1 yellow onion, chopped

1 bell pepper, chopped

1 jalepeno chopped (no seeds)

1 4 oz can chopped green chili's

2 tbsp coconut oil

1 14 oz cand iced tomato's

1 7oz can tomato sauce

3 garlic cloves, minced

1 tbsp cumin

1 tbsp chili powder

2 tsp oregano

salt and pepper to taste

 

cilantro to garnish (when cooked)

avocado to garnish (when cooked)

 

Dump everything into a large ziploc freezer bag. When ready to eat, thaw the day before.  Cook on low 8 hours.  After its done, use fork to shred chicken.  Top with cilantro and avocado!

 

Eight meals ready to go!  Here is what we made for dinner tonight!  Paleo Taco Soup!  Yum!!!

 

 

 

 

 

 

 

 

 

 



 

Don't forget about your local LIBRARY!

So everytime we move my kids always beg me to take them to the local library to get library cards.  With it being Spring Break this was our first chance to get over that way.  After being stuck sick in the house all week I decided that maybe we could get over there and check it out today.

Each Library is different so I was excited to see what ours had to offer.  The youth/kids area was awesome....next time I will take a pic!  Super cute and kid friendly!  Lots of movies and books plus monthly activities for all ages.  Today they were doing cup stacking but I was still feeling bad and Kendra had a slight fever so we passed on that.  We did however score 3 books per child, 2 movies, 2 wii games, and I got 5 magazines (the limit was 50....really 50).  The best part about it is that it's totally FREE!  The Hoover, AL Library even has DS and 3DS games to check out (ours did not).

You should totally check out your local library!  They have such cool things that don't cost you a thing...unless however you return them late!

ENJOY!