Meal Plan Monday // Feb 1st

Happy Monday! My to-do list for the week is slowly growing, but I'm ready to tackle it!! It's a new month which means a fresh start and it's the first on a Monday.. how perfect!

I finished my workout today and hit up Kroger for some of this week's groceries... I saved $21! I couldn't believe it!!

Today makes Day 1 of my 4 week workout challenge. It was an arm circuit that has me feeling wobbly. I'm excited to see what changes my body will undergo in the next 4 weeks!

As far as meals go, we have several events/activities planned this week so our meals are loosely set. 

Meal 1: Ranch chicken

Meal 2: Taco salad

Meal 3: "Spaghetti" squash spaghetti

Lunches will consist of Enchiladas and leftovers. 

Have a great week!!

Pork Tenderloin

This recipe was concocted based on a basic batter and fry technique I've used for all fried foods. Buuuut the difference is I fried bacon first, and used that grease to fry the tenderloins. In the recipe below, the frying is done warming oil. 

You'll need:

*1 lb hunk of pork tenderloin

*parchment paper

*meat tenderizer

*1/2 cup (or more) coconut flour

*1 T pepper, 1 T salt

*1/2 can coconut milk

*egg

*Frying oil, about an inch high in pan (I used grease from frying bacon)

Take the hunk of pork tenderloin and cut into slices about half an inch thick. Placed the slices in a single layer between parchment paper and tenderize by lightly "hammering" each slice; then flip and do the same for the other side. 

In a large bowl, mix the egg and the coconut milk. Place the pork slices in the mixture to soak for about 20-30 minutes. 

In another large bowl, mix the coconut flour, salt and pepper. 

Once the oil is hot, place a slice of tenderloin in the flour mixture. You want to throughly coat each side. Then fry up in the oil! Repeat until all slices are fried up, about 5 minutes each side. 

Pork tenderloin is a staple in my family. We make them for dinner while anticipating them for lunch. 

Soooo good!! They made great leftovers for sandwiches today! 

We really enjoyed the coconut flour. The flavor was not as robust as I expected; I tasted very little coconut and a nice hint of pepper. 

This will continue to be made in our house, especially going towards our carb free dinners. (Even though this is more like grain free)

On Instagram, I couldn't figure out if they were considered carb free or paleo...

I'm still not sure, but they're definitely gluten free! 

Hope you enjoy!

Catching Up

Y'all, January has gotten the best of me. Between the holidays and life events, I have been going non stop all month! There was a bachelorette party, trip to Vegas, a couples shower this weekend...its been nuts at the Langthorn house. 

So today, even though it's Thursday, I have made it a Sunday. 

I'm combing through my coupons and various store sales, planning meals for the next couple days, and finishing up some school stuff. 

I'll have a real Meal Plan Monday post up next week!

For now, I'm finishing my shopping list and attempting to make gluten free crescent rolls :) 

Check back tomorrow to see how it goes!!

Meal Plan Monday! // Week 4 (Updated)

It's pretty obvious that I didn't bother meal planning over the holidays...it's not worth the hassle when you're driving from Houston to College Station or to Elgin or back to College Station or wherever.

AND when your family sends you home with leftovers, there's really no need to plan meals because it's already done! Just pop those suckers in the microwave... which is what we've been doing.


For this week, we are going back to no carbs with dinner! My husband is really excited about it. lol


Breakfasts are my usual Meal Replacement Shakes.  I found another box of Mint Chocolate Brownie, so those are getting hit hard.  I'll also be throwing in some kind of fruit to go with them.  I usually toss a banana in the blender so that it's a one-handed breakfast. Easy and ready to go! Since I'm not in the middle of the cleanse, I mix mine with milk instead of water so that it's a creamier consistency.

Lunches this week will be mostly leftovers.  Some from the holidays last week...my side the family did Christmas late since my brother only had leave starting mid last week.  Once we run out of holiday leftovers, I will be doubling dinner amounts so that half can immediately be saved for lunches the next day.  It's a trick my mom and I both have been doing - it helps with portion control, as well as healthy eating, and even a tight budget.

Dinners are going to be creative.  We decided last night that to save some money we are going to be using up what we have in stock.  This includes chicken, salmon, and some bone-in pork chops.  I'll come back here during the week to update what recipe I concocted and if it is worth sharing, I'll post the recipe :)

Monday: Teriyaki Chicken, recipe courtesy of Tone It Up! (I highly recommend you join their team!) 

Tuesday: Bone-in baked Pork Chops smothered in Habanero BBQ and leftover brown gravy + steamed green beans and carrots tossed with lemon pepper and garlic salt. SO GOOD

Wednesday: Breakfast Grilled Cheese Sandwiches + Tomato Basil Soup + Avocado

Meal Plan Monday // Week 3

Another round of Meal Plan Monday :)

Today is Husband's birthday, and it's our first birthday as a married couple!  I asked him what he wanted for dinner and he's opting for Los Cucos.  You can't be $1.99 margaritas on your birthday!


Breakfast is our usual Meal Replacement Shakes - we have chocolate, mint chocolate brownie, and white chocolate peppermint to choose from.  We'll be at home this weekend, so I'm going to experiment with cinnamon rolls or donuts using gluten free flour! I'm pretty pumped.

All of our lunches this week will be leftovers from dinner.  That being said, we have...

Sage Pork Chops with Roasted Brussel Sprouts + Bacon

Indian-Spiced Beef Short Ribs with mashed sweet potatoes

Homemade Pizza (a Sunday tradition)

Slow Cooker Chicken Cacciatore with Steamed Broccoli

Chicken Patties with Bacon + Garlic Roasted Veggies

Roasted Chicken Thighs with Mushrooms + Steamed Asparagus with Lemon




With the exception of pizza, all these recipes are from Emeals.  You can pick what type of plan you want - these are all paleo.  Most have been really good, very rarely do we not like the recipe.  We pick between weeks which recipes we want to use.  The best part - if you get a week that you like everything on the list, there's a completed grocery list on the last page! SUPER CONVENIENT




Which recipe should I post? Comment to vote below!



Have a great week!

Meal Plan Monday // Week 2

I'm excited about this week's meals! I tried to mix it up a little for us - Tex-Mex, Italian, BBQ, and (paleo) Chinese.  They're all pretty simple recipes!

Even though I'm not super busy with school right now, we still have a lot of work going on around the house.  Who knew so much stuff comes with getting married?!

I find that making meals that can be served more than once is a HUGE help for cooking during the week.  For example, I have a meeting in the morning, so I'm prepping lunch for tomorrow (enchiladas) tonight, and it'll be easy to pop in the oven tomorrow when I get back! Even better, there's enough for lunch on Tuesday, too!

Here's what I have planned for the week:

Monday/Tuesday - 
B: Meal Replacement Shake + banana
L: Enchiladas + rice & beans
D: "Spaghetti" (Squash) with meatballs + salad & broccoli

Wednesday/Thursday -
B: Meal Replacement Shake + banana
L: Honey BBQ Chicken Burgers + coleslaw, green beans & chips
D: Paleo Teriyaki Chicken + "rice"

Friday -
B: MRS + banana
L: Honey BBQ Chicken Burgers + coleslaw & chips
D: Pecan crusted salmon + salad & corn

Snacks vary by day, but I have strawberries, blackberries, and protein snack packs on hand :)



Saturday and Sunday we will be celebrating Hubby's birthday with his family! We're excited to see our nieces and nephew!!





What kind of meals are you looking forward to this week?

Chicken and Sausage Gumbo

We've experimented with gumbo a couple of times now.  The best one was two times ago.. I don't know what was different about it, but it was sooo good.  Even the roux was the right color despite it being gluten free.

The downer was that we had to reheat everything really good in order for the flour to not clump together.  We decided for this attempt, I would give corn starch a try.

SUCCESS

I found online that the cornstarch ratio to flour is 1:2.  However, I used more than half the amount calculated.  Still, it totally worked!

Look at that roux! (Plus onions/celery/garlic :| )

I can't wait for lunch!

Ingredients:

2 lb. smoked sausage (can substitute andouille)

2 lb. boneless, skinless chicken breasts

salt, to taste

pepper, to taste

vegetable oil

1/2 c. cornstarch (again, I used more as mine needed more thickening and darkening in the roux)

2 lg onions, chopped

6 ribs celery, chopped

6 cloves garlic, minced

4 Qt chicken broth

2 bay leaves

1 T cajun seasoning

1 bunch green onions, chopped

Directions:

1. In large heavy, lidded cast iron pot on medium-high heat, cook and stir sausage until it starts to release it's fat juices.

2. Season chicken with salt and pepper, then add to the pot.  Cook, turning with sausage occasionally until they are both well browned.  Remove and set aside.  *I put mine in a colander in the sink so that the grease dripped off

3. Making the roux - guesstimate how much fat juices you have in the pot and add enough vegetable oil to make 1 cup.  Slowly add in the cornstarch; add about half and stir constantly (The roux will burn if you don't!).  Once it's well mixed, continue adding the cornstarch.  The roux will darken slowly; mine took about 20 minutes to reach a medium brown.   *At about 10 minutes, I had added the total amount of cornstarch but my roux completely stopped darkening.  I added about another couple T and it instantly started darkening again.  Altogether I added a total of 2/3 c. cornstarch.  BUT start slow! Every roux is different!!

4. Add the onions, celery, and garlic.  Cook, still stirring constantly, for about 4-5 minutes.

5. Add the stock, bay leaves, cajun seasoning, salt and pepper, to taste.

6. Add back the chicken and sausage.  Raise the heat to get the gumbo to boil.  One it has begun, reduce the heat to low and cook covered for at least 2 hours.

7. About 15 minutes before serving, add the green onions (we omitted these).

8. Remove the bay leaves before serving over rice.

I mean, come on..

You are going to love this!