Are you sick and tired of the same old breakfast? Here’s an easy, no prep meal that you can make ahead of time and eat throughout the week. The bonus? You make it in the crockpot! Crockpot steel cut oats are super easy! When you’re ready to eat, garnish them with your favorite flavors. I added a little honey, cinnamon, walnuts and craisins. Yum! I also added some chia seeds for additional fiber.
Combine 4 ½ cups of water with 1 cup of oats. Add ¼ teaspoon of salt for taste (optional).
Cook on low for 6-8 hours (or high for 2 ½ – 3 hours) or until desired texture. Stir once part way through the cook time.
Top with your favorite toppings. I used pecans, craisins, and a little cinnamon.
This amount serves 4. I put the leftovers in a container and refrigerated. I scooped out the amount I wanted each morning and then reheated in the microwave. If needed, you can add a little water to thin it and reheat.
You all know how much I love my slow cooker meals… maybe it’s because they are easy, maybe it’s because I am lazy, but in any case, this one is fantastic! There are minimal steps for this recipe, and not much to prep before sticking it in the crock pot. I even made more than I needed so I could take it for lunch a few days this week. Check it out and let me know what you think! Enjoy!
I feel like I have been living under a rock for my whole life because I JUST discovered tostadas recently (see BBQ Tostadas Recipe ), and I am now obsessed! I found this Seven Layer Tostadas recipe and had to give it a shot. I’m grateful my husband is not a picky eater, and is dealing with my new obsession of tostadas. The real recipe is vegetarian, but my husband’s one request is that our meals have some sort of meat, so I added ground turkey. I guess maybe I should call this eight layer tostadas?? In any case, they were so easy to make, you know how I love that, and so good! I would add these to my weekly meal rotation! Give them a shot.
1 1/2 cups guacamole (purchased or homemade guacamole)
1 cup light sour cream
1 tsp. Taco Seasoning Mix
1 cup finely grated low-fat cheese such as Four Cheese Mexican Blend
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives (or use a 4 oz. can sliced olives)
4-6 flour tortillas, 6 or 8 inch inch size
⅓ pound of ground turkey
olive oil for greasing baking sheet, about 1 tsp.
Preheat oven to 450F
Cook ground turkey until brown and add ½ tsp of taco seasoning mix.
Put flour tortillas on the baking sheet with a touch of olive oil and toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take less than 5 minutes so watch them carefully.
While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.
Stir the remaining taco seasoning mix into the sour cream.
Chop the onions, slice green onions, and slice the olives.
Put crisped tortilla shell on a plate and top with:
a thin layer of refried beans (1-2 tablespoons)
a thin layer of guacamole (1-2 tablespoons)
a thin layer of seasoned sour cream (1-2 tablespoons)
several generous pinches of finely grated low-fat cheese
Put back in the oven for 3-5 minutes, or until cheese is melted then top with chopped tomatoes, thinly sliced green onions, and sliced olives
Serve right away, with salsa or hot sauce if desired.
Usually once a week we have a pasta night. It is mainly due to being easy to make, and to be honest, we love pasta! Our normal pasta night consists of penne/ziti/whatever is in our cabinet, marinara sauce, and frozen turkey meatballs. I thought to myself, how hard is it to make meatballs? Well, the answer is… not hard at all! There are so few ingredients, and even fewer steps to make them. My husband doubted my ability to make meatballs because I never had done so before, but he couldn’t stop raving about them! Give them a try. Enjoy!
I was in the mood for Mexican food, but I didn’t want tacos since we had made them a few nights prior. I was doing a little recipe grazing, and stumbled upon this one. I am so happy I did too. It was so easy and really fulfilled my want for Mexican food. It also sent my husband for seconds and thirds! I am not sure if I didn’t fill the peppers to their fullest, or if the peppers I bought were small, but I had enough leftover for another meal! This was a win! In the freezer they go!
Eating a healthy breakfast was a goal of mine while meeting with a dietitian. I needed something that would fill me until lunch, with the right balance of protein and carbohydrates. I tried this Skinnytaste recipe, Loaded Baked Omelet Muffins, without the bacon and it did not disappoint! For three weeks now, I’ve meal prepped these on Sunday, and pulled out two each morning for breakfast. I paired it with whole wheat toast with some peanut butter. This week I’m trying it with a half of Ezekiel whole grain english muffin. The only complaint is cleaning the muffin pan, so if you have any additional tips, I’m all ears! Enjoy! Melissa
I love vegetables, but in the winter I don’t want to eat them in a delicious salad. A goal of mine was to make a vegetable soup, so i could get the nutrients I wanted in a different way. What better than a warm soup on a cold winter day! Here’s a completely guilt free way of eating a filling snack or meal (paired with half a sandwich)! I also paired it with a crunchy Wasa cracker. This is now another prepped meal I make on Sunday to eat for lunch throughout the week. Some of the vegetables last from one week to the next. This past weekend, my son was very sick so I made my own variation of the recipe by getting a lot of pre cut veggies from Wegmans. I couldn’t spend much time in the kitchen. Some of the vegetables I grab from the freezer section in the grocery store like the cauliflower and broccoli. Enjoy! Melissa
The Super Bowl is here, so it is time for yummy appetizers! This is my one day of year where I give myself a free pass to pick at food all day, and not actually eat a meal, so I am going to enjoy every single bite of this dip! This recipe is also a family favorite, especially since my husband is OBSESSED with all kinds of buffalo chicken. This was super easy to make too! Enjoy! Meghan
This was a recipe I got on the whim from a coworker. I looked it up, and found the “official” recipe on the Internet. It’s a vegetarian meal, but I added chicken to make a side dish for lunch to go with my soup. I have to have the protein to fill me up! I’m loving the delicious combinations of flavors! Plus it was super easy to make ahead for lunch. I LOVE not having to think about packing a lunch all week!!
Recently, I have been feeling like I am in a food rut. We have the same things week after week. Part of the problem is that I feel like I don’t have enough time after work to make a new dinner. I stumbled upon this recipe, and OMG was it EASY, HEALTHY, and DELICIOUS. When I say it only takes 15 minutes to cook, I am not joking. I prepped everything the day before, and the night of I put it in the baking dish and popped it in the oven. I also served this over a little rice. Try it out and let me know what you think! Enjoy! Meghan