Your Weekly Menu

Let me do the research for you and you make yummy meals!

BBQ Rice and Veggie Bowl #Meatlessmonday

First start the rice of your choice – follow directions on package. I highly recommend using the Instantpot or electric pressure cooker to save time.

While Rice cooks, prepare the veggies

1 Tbsp olive oil

1 cup corn

1 zucchini large diced

1 poblano pepper finely chopped

 ½ -1  jalapeno pepper, diced

 ¼ cup Red onion, diced

 Cilantro

 1 Tbsp Lime juice

 Salt and pepper

Heat the olive oil and add peppers, red onion zucchini and corn and cook until lightly toasted in areas and heated through.  Add lime juice, salt and pepper and cilantro and toss through. 

Chipotle BBQ Sauce

1 cup ketchup

1 tbsp mustard

1 tsp  garlic powder or sauté garlic with onions

1 tsp onion powder or saute fresh onions to taste

1tsp chili powder

1/3 cup molasses

1/4 cup apple cider vinegar

1/2 tsp chocolate

1 tbsp chipotle pepper w/sauce (more to taste)

1 Tbsp brown sugar

Salt & pepper

Heat the vinegar and add in molasses and brown sugar to dissolve, then add remaining ingredients and mix well.  Simmer 5 minutes. Done!  Easy! 

If using fresh onions and garlic sauté them in 1 tbsp olive oil prior to adding vinegar and sweeteners.

Top the rice with veggies and then bbq sauce and enjoy. #meatlessmonday

#vegan #vegetarian

Buffalo Chicken Lettuce Wraps

Recipe:

1 pound ground chicken

½ cup chopped onion

1-2 cloves garlic

1 Bottle Franks Buffalo Sauce

Lettuce leaves (keep uncut to make small cups)

Blue Cheese and Ranch for toppings (optional)

Sauté the onion until translucent, then add the garlic and sauté about 30 seconds.  Add the chicken and cook until done, no pink.  Once the chicken is done stir in about half of the Buffalo sauce and stir through until heated.  Scoop into lettuce leaves and serve.

Optional, top with blue cheese crumbles before serving. Serve with celery and carrots with Ranch and Blue Cheese dressings. #buffalochicken

Curried Quinoa Chickpea Burgers

CURRIED QUINOA CHICKPEA BURGERS – by The Minimalist Baker

You’ll see her recipes on this blog a lot! We love the Minimalist Baker. Her recipes are simply and yummy.

We make an effort to add several vegetarian nights a week to help us eat more health whole food, plant based, foods. These recipes are so yummy you won’t feel deprived. We don’t. We’ve learned to enjoy these nights as much if not more than meat nights.

#vegan #vegannight

Fish Tacos

Crispy Fish Tacos

with Salsa Verde & Red Cabbage Slaw

By: Blue Apron

We have not tired the Blue Apron service, but have been impressed with the recipes. You will love this recipe. We could drink the salsa verde, or at least lick our bowls!!

#blueapron #fish

Sloppy Joes

Sloppy Joe

By: Ellie Krieger

Homemade and Healthier – you’ll never go back to canned!

My family loves Sloppy Joes, but I hate the idea of using the packets or cans which are loaded with salt and preservatives.  I found this recipe by Ellie Krieger and we love it.  

Note: I leave out the beans – to me that takes away from the Sloppy Joe experience, but if you like it, leave them in.

#makeithealthy #elliekrieger #sloppyjoe

Each week I scour the internet, cookbooks, and magazines, or create my own meals for a weekly menu for our family.  My friends have asked me to share with them, because they don’t have time to figure out what to make for dinner, and I’m sharing with you too!  Each week I find 5 meals I’d like to try, post them here, and save you the trouble! 

I make as many things from scratch as possible, using the freshest, and healthiest ingredients I can find, and sometimes we splurge! I also make my grocery list from this menu and the rule is “If it isn’t on the list, don’t buy it”. 

Share your meals on Instagram, Twitter, or Facebook  hashtag us #yieldingaction. Check out other recipes and visit my Pinterest pages The Menu & visit Sunday Meals for the splurges – often our Night off!  

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