Code 3 Revelation

Nourishing Body, Mind, and Spirit

A site to help support parents and individuals with busy lifestyles with quick and easy access to recipes, food prep ideas, daily scripture, prayer and mental wellness.

Dinner Ideas for your week – part 2

Posted by:

Heather

|

On:

|

Meal #1: Smothered Chicken Roll-ups

Start by cooking chicken. You can air fry, saute or boil and shred your chicken (I boiled and shred mine); put on the side for later. Saute mushrooms and put with the chicken.

Next, start by making your creamy sauce. Add 1 cup water and 2 chicken Bouillion cubes (or just 1 cup of chicken broth) to a pan and allow the cubes to melt into the water. Once you have your broth, add 1 cup of heavy cream, 1 cup of grated parmesan cheese, salt, pepper, red pepper flakes and garlic powder. Stir until well incorporated.

Once your sauce thickens a little bit, add you mushrooms and chicken. Turn down low and let it simmer for about 5 minutes.

Assembly:

  • Take small, low carb tortillas and add a small amount of chicken (try to limit the amount of sauce getting inside the roll ups. Add a small amount of shredded cheese (I used pepperjack) and roll them up. Line 3-4 roll ups, top with shredded cheese and microwave for 20-30 seconds, or until the cheese is melted. Add you sauce on top and some shredded iceberg lettuce on the side
  • Enjoy!

Meal #2: Creamy Blueberry oatmeal

What I love about breakfast items is that they are perfect for breakfast, lunch or dinner. What better on a calm and relaxing cool night than a nice creamy bowl of protein oatmeal? This was a recipe I found on Instagram, and I made a few modifications.

  • Preheat the oven to 350 degrees
  • In a 9×9 tin pan, spray with avocado oil, add 2 bananas mashed, 1 1/4 cup of oats, 3 TBSP of vanilla protein powder, 1 tsp of baking powder, 1/2 tsp of salt, 2 TBSP of cinnamon and mix.
  • In a separate bowl, combine 1 1/4 cup of unsweetened almond milk, 1 tsp of vanilla extract, 4 TBSP of plain greek yogurt and mix together
  • Add the liquid mixture to the tin and stir together
  • Top with 1/2 cup of blueberries and fold in
  • Cover with foil and bake for 15 minutes
  • Scoop the oatmeal into a bowl and top with fresh blueberries and a dash of cinnamon

Here is the original recipe: https://www.instagram.com/reel/DApQE8Fvc93/?igsh=ZXIzdWJuaWg1bHNo

Meal #3: Thai Glazed Chicken Tenders with Candied Yams and Peach Salad

When trying to figure out what to make for dinner last night, I was really craving some sweet and spicy dish. As I was scrolling through my pins on Pinterest, I found a recipe for thai sticky chicken fingers. Looking through the pantry, thankfully I had all the ingredients.

First, you are going to want to start with your peach salad, it is going to need to sit in the fridge for 45 minutes to an hour before serving.

Peach Salad

  • Drain a can (15oz) of peaches and then chop them up in small bite sizes. Put in a bowl.
  • 1 can (8oz) of crushed pineapple, drained. Put in the bowl with the peaches.
  • In a separate bowl, combine 1 (8oz) container of sugar free cool whip and a package (3.4oz) of sugar free instant pudding. Fold the two together until evening combined. Next, add in 1/2 cup of greek yogurt (I used a honey greek yogurt and it went so well, vanilla or plain works great too).
  • Gently fold in the bowl of fruit and add 1/2 cup of chopped black cherries, 1 cup of mini marshmallows (I used the vegan minis), 1 cup of shredded sweetened coconut, 1 cup of chopped nuts of choice (I used pistachios). Once combined, add 1 tsp of vanilla extract and fold in.
  • Cover the bowl with plastic wrap and put in the fridge until you are ready to serve.

Chicken

  • I used Real Good chicken from Costco and put it in the air fryer for about 12 minutes at 375 degrees. As it was crisping up, I preheated the oven to 350 degrees and started on my sauce.

Sauce

  • In a medium pot, add 1/2 cup of sweet chili sauce, 1/2 cup of water, 1/4 cup of brown sugar (I used swerve), 1/4 cup of reduced-sodium tamari, 2 TBSP of rice vinegar, the juice of half a lime, 1 tsp of ground ginger, 1 tsp of minced garlic, 1/4 tsp of red chili flakes and 1/4 cup of honey. Cook the ingredients over medium heat and let simmer for about 6-8 minutes, making sure to stir frequently.
  • Pour in a separate bowl

Once your is done cooking, dip the chicken tenders into the sauce and place them on a sheet pan lined with parchment paper and put aside.

Candied Yams

  • This was a simplified version of the candied yams my mom makes for Thanksgiving. In a baking dish, add 1 can of yams or sweet potatoes. Sprinkle over about 1/3 cup of brown sugar, cinnamon (measure with your heart) and add mini marshmallows (I used vegan maple flavored marshmallows that I purchased from Trader Joes).
  • You can also add 1-2 TBSP of butter scattered over the dish
  • Cover the baking dish with foil and bake for 25 minutes
  • After 25 minutes, uncover and put back in the oven for 5 more minutes

Once you have about 10 minutes left, add the sheet pan with your chicken.

Assembly: In a small bowl, add your peach salad, On a plate, serve chicken fingers, a side of your thai chili sauce and a scoop of your candied yams.

Here is the link to the original sticky thai chicken finger recipe: https://pin.it/3RwfWPbni

Here is the recipe to the original peach salad recipe: https://pin.it/5Pg1kd6t2

Meal #4: Caliente Tacos

This is a playoff of Bully’s Caliente Wrap, one of my absolute favorites!

  • Start by air frying your Real Good Chicken from Costco
  • Next, get your small tortillas (I used the almond flour tortillas from Trader Joes). Spread a small amount (about 1 TBSP) of the creamy salsa dressing from Chic fil-A on the tortilla.
    • Here is the dressing I used: https://amzn.to/3BYrHoD
  • Now add some shredded iceberg lettuce, pico, avocado slices, top it with chicken, a small drizzle of the creamy salsa dressing, and then finalize it with crunchy jalapeno crumbles (I get them from Trader Joes https://amzn.to/4f9Qfco)
  • Serve with some lime slices and a side. I served mine with soup but some fries, cucumber salad, quinoa salad, chips and salsa or sweet potato fries would be good as well.

Meal #5: Beefy Cheese and Rice Burrito

These beefy cheese and rice burritos are filling and delicious! They are jam packed with beef, lettuce, rice, sour cream and melted cheese.

Start by prepping your cottage cheese “sour cream”. If you want to skip this step and just buy sour cream that works too!

If you are making your own queso blanco, this is the time you will want to make it. Here is my favorite recipe to follow, otherwise you can buy one from the store. https://pin.it/4LQBE21gB

Next, time to make the beefy mixture. Cook up about a pound of ground beef. Once it is mostly cooked, drain the grease (leaving about 2 TBSP left in the pan), add a splash of water, a packet of taco seasoning, and 1/4 cup of refried beans. Once fully mixed, turn on low and set aside.

As your ground beef mix is cooking, make your Spanish rice. I personally like the one’s where you can microwave them, and they are done in 90 seconds. (The one I like the best is the Somos brand Mexican brown rice that I get from Target).

Assembly: Take your large tortillas (I used the whole wheat low carb tortillas), add 1 TBSP of chipotle aioli (This is the one we use https://amzn.to/3UmNsES), 1/4 cup of the Spanish rice, 1/4-1/2 cup of the beefy mixture, 1 TBSP of your queso blanco sauce, shredded lettuce and a drizzle of your sour cream mixture. Roll up and toast on both sized in a pan on the stove. Once both sized are toasted, cut in half and serve.

Side dishes: You can serve with a side of the refried beans (top with shredded cheese and sour cream) and a side of the Spanish rice. For the kids, I gave them cinnamon twists (you can buy the cinnamon sugar ones at Sprouts or Amazon: https://amzn.to/3YDYisE – seriously the best!)

Cottage cheese “sour cream”

Blend 1 cup of cottage cheese with 2 TBSP of unsweetened almond milk – it’s really that easy!

This recipe was a playoff of Makayla Thomas recipe: https://www.instagram.com/reel/DBZ15ywSOf2/?igsh=ejZodDJxY3dzeXVl

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Meal #6: Cuban Island Sandwich with a Creamy Mango Slaw

I have never been to any tropical islands, but this meal definitely makes me feel like something I would imagine tropical would be. Here is how I made it:

Recipe – Sandwich:

  • Start by making your slaw that will be going on the sandwich. In a bowl, add about 1 cup of slaw mix or a mix of green and red cabbage and 2 TBSP of sweet vinegar and olive oil dressing (https://amzn.to/40iEdJN). Toss and put to the side.
  • Take two pieces of bread (I recommend a thicker bread, brioche bun or hawaiian roll), toast one side. On the inside, spread on about 1 TBSP of mascarpone on both pieces of bread.
  • Next, add three pieces of air fried coconut shrimp. Add about 2-3 slices of ham on top of the coconut shrimp.
  • Add some of your slaw and pickled jalapenos
  • Add the top bun on top, cut in half and serve

On the side, serve it with a creamy mango slaw

  • In a bowl, combine 3 TBSP of cottage cheese “sour cream” (1 cup of cottage cheese and 2 TBSP of unsweetened almond milk blended), 3 TBSP of kewpie mayo (https://amzn.to/3UrfSO0), 1 TBSP of sriracha, juice of 2 limes, and a pinch of salt. Mix together until well combined.
  • Add 2 cups of slaw mix and 1/2 cup of chopped mango. Mix together until everything is evenly coated.
  • Let sit for about 10-20 minutes before eating

Here is the recipe I based the mango slaw off of: https://pin.it/7IFZINLoL

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

Posted by

Heather

in