Our Week In Meals – Living in Yellow

Preheat oven to 400 degrees.

On your GreenPan Rio Healthy Ceramic Nonstick 18″ x 11″ Double Burner Griddle Pan add cut sausages, brussel sprouts and sweet potatoes.

Drizzle olive oil and seasonings over the sausages and veggies.

Mix well until everything is well combines and coated.

Bake for 15 minutes. Stir and continue baking for an additional 12-15 minutes or until veggies are tender.

Remove from oven, allow to cool. Store in airtight containers in the refrigerator.

If using grilled chicken, heat oven to 400 and bake chicken for 25-30 minutes (I like to make a few chicken breasts at once so I have it ready for the week!)

Slice the ciabatta baguette in half

Spread 1-2 tablespoons of the garlic spread dip to the bottom half, heat in the oven 3-4 minutes

In a large pan, drizzle 1/2 tablespoon of olive oil and add the shaved steak in a n even layer

Season with salt and pepper and cook 3-4 minutes on each side

Add a layer of the roastsed red peppers to the bottom of the baguette

Add a layer of the shaved steak

Add 2-3 tablespoons of the zhoug sauce [note this sauce is spicy!]

Cook noodles, drain and rinse, then leave to cool in refrigerator – I like to prep the noodles at lunch time so they are nice and chilled by dinner time!

Once noodles have cooled, add all veggies! You don’t have to use the exact veggies – use anything that you like!

Add either 1 to 2 bottles on poppy seed dressing, depending on how saucy you want it to be!

Give it one final chill and you are ready to go!

Super great recipe to eat on its own or as a side throughout the week!

Preheat your oven to 425 degrees F. Line a baking sheet.

Add the gnocchi, tomatoes, kale, garbanzo beans, pepper and onion on a baking sheet. Drizzle with the olive oil.

Sprinkle salt, pepper, garlic powder, and Italian seasoning and toss well.

Cook for 20 minutes or until tomatoes have burst.

Top with parmesan cheese, serve, enjoy!

toast the tortilla in a pan on low/medium heat for 2-3 minutes on each side

spread hummus and avocado on tortilla

add chickeen, veggies, and seasonings

wrap it all up and enjoy!

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.

Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.

Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.

Serve immediately with tortillas.

Cook your fettuccini noodles following the back of the package.

While your noodles are cooking, shred apart your rotisserie chicken.

You can also cook your broccoli during this time as well!

Once your noodles are cooked, drain and return to pot. Add in your cooked chicken, cooked broccoli and dump your jar of alfredo sauce and mix!

Scoop out into a bowl and sprinkle with some shredded parmesan cheese.

Add all ingredients into slow cooker. Cook on low for 4 hours or high for 2 hours. Shred chicken, return to juice for 30 minutes on low.

Place chicken and veggies in the pan

Drizzle butter and italian seasoning on top

Cover with foil and bake for 70 minutes

Dice onion, chop carrots, celery and mince garlic

Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.

Add 8 cups broth, uncooked rice and bay leaf and cover.

Cook on low for 6-8 hours, or until rice is cooked and soft.

Once chicken reaches 165°F, remove and shred and then add back into the soup

After adding the chicken back in, add in cream – if soup seems to thick, add more broth until you reach desired consistency.

Serve with a big crusty loaf of bread and some fresh parsley on top!

Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.

Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.

In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.

In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.

In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.

Enjoy to your heart [and stomachs] desire!

Add all ingredients to slow cooker. Salt and Pepper to taste. Cook on high for 4-6 hours or low for 8-10 hours.

Brown sausage until cooked through. Drain grease, saving about a tablespoon. Add chopped onion and garlic and cook until tender.

In a large stockpot, bring chicken broth to boil. Add sliced potatoes, cooked sausage with remaining grease, onions, and garlic. Simmer for 10 minutes or until potatoes are soft.

Add kale and half & half. Simmer another 5 minutes or until kale is soft. Top with salt & pepper. Enjoy!