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Tuesday, February 18, 2020

The first time I cooked this Chicken Enchilada Lasagna, I knew it was going to be in my recipe rotation forever. It's cheesy, filling, and PACKED with protein. Because I keep cooked chicken in my refrigerator, it came together in literally minutes!
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As baby number one's due date approaches, I've been looking for meals that are really quick to make but still are nutritious and leave us with some leftovers. Not much does that better than a casserole, or as I like to call this one, a Lasagna! I layered it just like I would a traditional lasagna. (see below)
You can easily add more veggies or other ingredients. Keep the base ingredients the same and add what you'd like. A few ideas:
Chopped zucchini
Cooked chopped onion
Diced red or green pepper
Cooked diced carrots
Roasted diced butternut
I recently started using greek yogurt instead of sour cream and I'm not sure I'll ever go back. My bestfriend J recommend I use Fage 5% Greek and it is honestly better than sourcream in my opinion. PLUS it's half the calories! So.... no brainer, right? I hope you guys enjoy this recipe as much as I do!



Yield: 8
Author:

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

Easy, delicious, and filling dinner. Shredded Chicken Breast, Corn, and Black Bean between layers of soft Corn Tortillas
prep time: 10 Mcook time: 5 Mtotal time: 15 M

ingredients:

  • 1 lb shredded chicken breast
  • 16-18 corn tortillas
  • 1 1/2 c black beans (or one can drained)
  • 1 1/2 cups frozen corn (or one can drained)
  • 3 cups red enchilada sauce
  • 2 cups shredded cheese (I like colby)
  • optional: sliced green onion and chopped cilantro as a garnish

instructions:

How to cook Chicken Enchilada Lasagna

  1. Pre-heat oven to 350° F
  2. In a bowl, mix chicken, 1 cup of cheese (save 1 cup for the top), black beans, corn, and about 1/3 of the enchilada sauce.
  3. Grease a 9x13" pan, pour in a little sauce, and add a layer of tortillas. I cut some in half to have a flat side to put against the edge.
  4. Spoon on half of the chicken mixture, spreading out evenly.
  5. Add another layer of corn tortillas, the remaining chicken mixture, and a last layer of tortillas.
  6. Pour the rest of the enchilada sauce over the top. Add the remaining cheese evenly spread out.
  7. Bake, uncovered, for 35-40 minutes until the sauce is bubbling and the cheese is starting to brown.
  8. I like to top mine with 5% Fage greek yogurt, cilantro, and green onion.
Calories
432
Fat (grams)
15
Carbs (grams)
44
Fiber (grams)
7
Sugar (grams)
5
Protein (grams)
31
All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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Monday, February 17, 2020

Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd! At under $1 per serving, how can you go wrong??

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Although I love this recipe as is, it is very easy to switch out the ingredients depending on your taste. Here are a few ideas:
Sausage, caramelized onions, and mushrooms.
Broccoli, spinach, peppers, and onions.
Ham, dill, cheddar, and peppers.
Bacon, Jalapenos, Pepperjack, corn, red onion


Have this by itself for a low calories breakfast or serve with a slice of homemade No Knead Bread



Yield: 8
Author:

Healthy Egg, ham, and sweet potato breakfast bake

Healthy Egg, ham, and sweet potato breakfast bake

Healthy and filling breakfast bake with grated sweet potato, ham, scallions, and egg. Perfect for meal prep or feeding a crowd!
prep time: 12 Mcook time: 55 Mtotal time: 67 M

ingredients:

FILLINGS
  • 1 large sweet potato, grated (or regular potato)
  • 1/2 cup sliced green onion
  • 8oz diced ham or cooked ground sausage
  • 1 red or green pepper, diced
  • 1 cup shredded sharp cheddar
EGG MIXTURE
  • 10 eggs
  • 1 cup milk
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper

instructions:

How to cook Healthy Egg, ham, and sweet potato breakfast bake

  1.  Preheat oven to 350° F
  2. Grease a 9x13 pan.
  3. In a large bowl mix together the filling ingredients. Spread evenly into the baking pan.
  4. Into that same mixing bowl. whisk together the last 9 ingredients, and pour egg mixture over the filling in the pan.
  5. Optional: Sprinkle more shredded cheese on top.
  6. Bake for 50-55 minutes until the top is a bit brown.
Calories
288
Fat (grams)
18
Carbs (grams)
5
Fiber (grams)
1
Sugar (grams)
3
Protein (grams)
25
All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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Sunday, February 16, 2020

This sweet and moist cornbread is packed with 8g of protein per servings and is a perfect side to a bowl of soup or some bbq!
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I really love cornbread. The combination of corn flavor, a little sweetness, and some butter is nearly perfect. But why not try to add in a little more protein? I am always a fan of high protein foods because it will keep you full longer and if you're working out, will help build and recover muscles. If you don't want the extra protein you can easily just leave the protein powder out!


ADD INS
A few fun add ins, when you feel like changing it up a bit:
Frozen corn kernals (I love the roasted ones)
Diced jalapeños
Cheddar Cheese
Bacon Bits
Sliced green onion
Dill




Yield: 12
Author:

Protein Cornbread

Protein Cornbread

This sweet and moist cornbread is packed with 8g of protein per servings and is a perfect side to a bowl of soup or some bbq!
prep time: 5 Mcook time: 35 Mtotal time: 40 M

ingredients:

  • 1 1/4  cup all purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 teaspoon baking powder
  • 2 large eggs
  • 1 cup oatmilk (cashew or regular would work too)
  • 1/3 cup oil, I use avocado or melted butter
  • 3 scoops unflavored whey protein powder

instructions:

How to cook Protein Cornbread

  1. Pre-heat oven to 350°
  2. Mix all dry ingredients together with a whisk, then add remaining ingredients and whisk together until it becomes a smooth batter.
  3. Pour into a greased 9x13 pan.
  4. Bake for 30-35 minutes. I like to test with a toothpick. If it comes out clean, it's done. If there's a little batter on the toothpick, put the cornbread back in for a few minutes.
Calories
208
Fat (grams)
8
Carbs (grams)
27
Fiber (grams)
1
Sugar (grams)
9
Protein (grams)
8
Sodium (milligrams)
427
All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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Tuesday, February 11, 2020

My husband and I have cut our grocery bill from $130/week to $60-70. Before, we were buying a lot of processed food, quick meals, and things we just didn't need. Now, we have barely any food waste and a good chunk of our groceries are organic, almost all of them unprocessed and preservative free.

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 1- GOOD THINGS TAKE TIME

Just like with all things in life, there aren't a lot of true quick fixes. That pre-made salad or frozen lasagna might be easy, but if you are spending $50-100 extra a week, how many hours of work does that equal? Time = money and cooking is often something you can do with your family.

 2- GET YOURSELF A VACUUM SEALER

A vacuum sealer is one of the best gadgets I've ever added to my kitchen. Vacuum sealed food lasts so much longer in the freezer and rarely gets freezer burn. You don't have to spend a lot on one. I picked mine up at goodwill a few years back. It's at least 15 years old and works great! Amazon sells freezer bags MUCH cheaper than the Foodsaver brand. Foodsaver .42 ft / Amazon .19 ft
Get Amazon Freezer Bags Here

Amazon also has some great deals on these. You don't need a name brand. There are many options for half the price with thousands of great reviews!

3- MEAL PLAN! MEAL PLAN! MEAL PLAN!

This is THE most important money saver in grocery shopping. When I started doing this I immediately saved 30% off of my grocery bill! Yes it takes a little time, but you don't have to think about it as much throughout the rest of the week and you'll end up wasting less food! I usually sit down for about 30 minutes on Saturday or Sunday morning and figure out the following week.

Go through your pantry, weekly ads, and Pinterest for inspiration!
Find out weekly meal planner printout HERE.

4- COOK LARGE AMOUNTS OF RICE, GRAINS, AND BEANS. FREEZE

Did you know that rice, grains, and beans freeze great? Black beans are almost half the price per serving if you make your own from scratch vs. canned. If you have a pressure cooker, you don't even have to soak them overnight. Once a month I cook up an entire pot of brown rice and freeze into 4 portion bags. When I'm ready to use it I just put the frozen rice into a bowl and microwave

5 - SKIP THE DELI MEAT

Let me just cut right to the chase. Deli meat is NOT healthy and way too expensive. There are some rare occasions when I'll get deli meat. Usually if I am extremely busy hosting and we need a quick lunch. Even then I'll go to Costco. But instead of spending $7-9/lb on deli turkey, Try just baking and slicing up chicken breast (or turkey breast). Usually you can find them on sale for $1.99lb. Ham is another easy one to swap out. Spiral cut ham is the easiest. You can freeze weekly portions and just pull some out every week. If you feel like you have more time, buy a regular ham and slice it up! I usually see them $1.99 and under.

6- SHOP THE SALES

You know those weekly ads you get for your local grocery store? Pay attention!! They often have great sales and extra saving coupons on produce, deli, and bakery items. Plan your meals around what's on sale and you are guaranteed to save a ton! Also, don't be afraid of marked down items. Almost every store has a discount rack and many things are not even close to the sell by date. If you are adventurous, you can even get discounted meat and poultry. Check the sell by date and either freeze or use asap. This can be one of the biggest ways to save. (again, use that food saver!)
store mark downs, 6 months from sell by date

7- TAKE PANTRY INVENTORY

Don't forget to use up what you already have. Things tend to get lost in the back of a pantry or freezer. Every weekend I do a quick pantry inventory and incorporate that into my meal planning. If I have a lot of quinoa, brown rice, and leftover potatoes- those will be my starches for the week.

Once every few months I like to have a cheap week and use as many pantry items as possible, only buying what's needed to complete the meal, usually some fresh ingredients. On those weeks, I will only spend $25 or less.

8- AVOID THE FREEZER AISLES

Not much good comes from the freezer section of the store. Most things are processed, expensive, and high calorie. There are a select few things I do buy from the freezer: Frozen peas, Corn, Green beans, spinach, berries, and edamame. Once you start venturing into the aisle of snacks you'll quickly be tacking on $5 here and there to your bill. If you do really like some of those frozen prepared foods, wait for a sale and get a few.

9- ALWAYS SHOP WITH A LIST

This is one of the biggest mistakes I used to make. I would run to the store with a dinner idea, guess at what I needed, get a bunch of stuff I didn't need for recipes I didn't have time to make, and end up throwing way too much away at the end of the week.

Here is one of my filled out weekly plans. (click photo to enlarge) I start by going through my pantry and seeing what I have, then search for recipes that include those items, plus whatever protein is on sale.

When I'm done, I'll often enter the grocery list into instacart or walmart grocery to see what the total is and if there is anything I could live without or swap for something a little more inexpensive.

I usually chose to do my shopping in person at Aldi but sometimes I will order grocery pickup from Walmart. Walmart does this for no extra charge and will bring the items right to your car! Many other grocery stores are starting to do this as well. Instacart will deliver to you, usually the same day, but they do slightly up-charge a lot of items, plus the added service fees and delivery.
See a weekly plan below, click to enlarge.

10- DON'T SHOP HUNGRY

Really though, this makes a big difference. I end up buying so many snacks when I'm hungry. I like to go shopping right after breakfast. Plus, there's usually less of a crowd.

11- CANNED IS NOT CHEAPER (or healthier)

Many people grab canned veggies and beans because it seems cheaper. A can of corn at Walmart is usually around $.65, and a bag frozen corn can range from $1-3. But did you know that the 14.5oz can of corn you're buying is actually closer to 9oz once you drain it? The weight and unit price are based on the corn plus preserving liquid. Once you figure the drained weight in, frozen corn is actually cheaper per oz. Same goes for canned green beans, and peas. Canned beans are drastically cheaper if you cook from dry! Here's a graph to show you a few quick numbers of canned vs. frozen and canned vs. dry. Prices are based on shopping at Walmart, only getting great value brand. I literally bought the canned veggies, drained them, weighed them with a scale, and did some math!

Another fun fact: much of the nutrients in canned vegetables are in the preserving liquid. By draining, you lose all of those important vitamins your body needs!    

12- DON'T FALL FOR PRE-MADE SNACKS

Pre-made snacks are easy but usually not cheap. Even the "healthy" marketed ones are usually loaded with sugar and often preservatives. Instead, try making your own. Some of my favorites to keep around during the week are WHOLE WHEAT BANANA MUFFINS, homemade trail mix protein snack packs, hard-boiled eggs, mandarin oranges, and hummus cups with veggies.


You can find these inexpensive snack containers on amazon, 10/$8. They are microwave and dishwasher safe. I absolutely love them!

13- BREAD FACTORY STORES AND HOMEMADE BREAD

Something as simple and common as a loaf of bread can easily be $3-4. If you're anything like me and like the healthier loaves brand name english muffins, FORGET getting them at the grocery store. Look around for a bread factory store! Loaves at my local store (and thomas english muffins) are 3/$3. That's right, $1 a loaf. They are not expired, merely discounted because you are cutting out the middle man. A few stores you can try to search for are Entenmann's Bakery, Charles Freihofer Baking Co, Country Kitchen Bakery, and Bimbo Bakery outlet. Just type in "Bread outlet store (your state)" into google maps to see what's around! If you have a little more time on your hands, try making your own bread! This No Knead Overnight Loaf is about as easy as it gets. And best part, a whole loaf will only cost you around $.40!

14- MEMBERSHIPS AND LOYALTY POINTS


MEMBERSHIPS- Costco, BJ's, and Sams club memberships may seem a little steep, especially for a small family or couple, but if used carefully they can really help save money. My husband and I talked about getting a Costco membership for months, maybe even a year. We decided that if the savings would easily pay for itself, we'd get the membership. So I don't mean over the year you break even, but we wanted to see some REAL money savings. We added up what we'd save if we gassed up once a month, bought our toilet paper there, paper towels, laundry detergent, dishwasher soap, coffee, snacks, eggs, chicken, and grass fed beef. The savings was unbelievable, even compared to Aldi and Walmart. We would save over $1000 a year just from a few items we use regularly. It was well over $2000 when we looked at everything we buy, but I want to account for unplanned purchases as well. On top of that, if you get their Executive Card, you get 2% cash back and if you pay with a credit card with points you can get another 2% back (or more). So that's an additional 4% just for shopping there, not including the wholesale savings. Each month these stores also have a monthly sale where select items will be a few dollars off. Whenever one of our regular purchases is on sale, I stock up! Last month, Cascade complete was $3.50 off, making it 30% cheaper than the cheapest I could find it at Walmart. I bought 5 and will probably be good for a whole year!

LOYALTY POINTS- You know those store cards you forget to scan or points you forget to redeem? Start remembering!! They can add up very fast. Most stores offer points for grocery discounts or gas discounts. If you're lucky you can use it for either! Check your receipt after each purchase to see what you have built up. We like to save ours up for gas discounts and usually redeem when it reaches between $.70-$1 off per gallon.

15- SHOP BY UNIT PRICE

This was a little bit of an adjustment but now it's one of the first things I look at. If you are on a tight budget and need to get the bare minimum, totally do that. But if you have a few extra dollars, consider getting the larger package of whatever you are buying,as long as the unit price is lower. Not every package that is larger is a better deal, this is why it's so important to look at unit price. Many things at Costco, BJs, and Sams are actually more expensive than Walmart.

Prices are all based on Walmart grocery, same brands and product.
walmart unit price comparison grocery

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Wednesday, February 5, 2020

These Hoisin Turkey Bowls were definitely one of the quickest and tastiest meals I've ever made. It look less than 20 minutes and was SO flavorful. Each serving with rice is 384 calories! Ground turkey is great with sauces and the added peanut butter powder makes this Hoisin sauce taste so much richer, without all of the added fat.

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The whole meal, with the rice, is 384 calories but if you subbed that for cauliflower rice it would be just over 200! There are so many ways you can mix this up. You can use different veggies, shredded carrot, peanuts, or even tofu!




Hoisin Turkey Bowls

Yield: 4
Author:
prep time: 10 Mcook time: 12 Mtotal time: 22 M
Healthy Ground Turkey cooked in a Peanuty Hoisin Sauce

ingredients:

FOR THE STIRFRY
  • 1 TB olive oil
  • 1 small onion, sliced thin
  • 3 large cloves garlic, chopped
  • 1 lb lean ground turkey
  • 2 C shredded cabbage
  • 4 C cooked rice
FOR THE SAUCE
  • 1/3 C hoisin
  • 1/3 C water
  • 2 TB peanut butter powder
  • 1 TB rice vinegar
  • 1 tsp sriracha (or more, opt)

instructions:

How to cook Hoisin Turkey Bowls

  1. Heat a nonstick pan to medium high, add in oil and sliced onion
  2. Sauté for 5 minutes, until onions are tender and translucent
  3. In a small bowl, whisk together all ingredients for the sauce
  4. Add garlic and ground turkey, breaking up turkey into small pieces. Cook until just done, between 5-7minutes
  5. Add sauce and shredded cabbage. Sauté  for an additional 3-4 minutes. When the cabbage is tender and the sauce has thickened it's done!
  6. Serve with brown rice or cauliflower rice
Calories
384
Fat (grams)
6
Carbs (grams)
51
Fiber (grams)
2
Sugar (grams)
13
Protein (grams)
33
Sodium (milligrams)
738
All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

Did you make this recipe?
Tag @thefithappyfoodie on instagram and hashtag it ##fithappyfoodie
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Monday, February 3, 2020

This Lentil Shepherd's Pie is so satisfying and savory. Vegetables in a rich gravy, topped with garlicky and buttery mashed potatoes. I'm not even vegetarian and this as quickly gone into our meal planning rotation! This can very easily be made both vegetarian or vegan (substitutions in recipe card). As much as I love good tasting food, I like things that are easy on the wallet just as much and this Lentil Shepherd's pie is only $.65 a serving. That's right, UNDER A DOLLAR!

Join our facebook group for healthy budget cooking!
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I am trying to do at least 1 vegetarian meal a week. You could call it meatless Monday, but to be perfectly honest- it probably won't always happen on Monday. I have several vegan friends and I personally LOVE vegetables. It's a fun challenge for me to make a vegetarian or vegan meal that my MEATLOVING husband likes and asks for again. (and trust me, it is a real  challenge).

For these meals, I don't want to use processed meat substitutes (like soy chicken or beefy crumbles). I am trying to get vegetables to taste great and still be as healthy as possible.

This recipe is PERFECT for meal planning and meal prepping. You can make a huge pan of this for just a few dollars, making it very cost effective for budget shopping and budget cooking.


 Keep all of the veggie pieces roughly the same size. This will help with an even cook and look nice in the finished process!

Putting the mashed potatoes on by the spoonful and then spreading seems to be the easiest method. If you add too much liquid to the potatoes (to make them easier to spread) they will be hard to serve after baking. I use the back side of a large metal serving spoon to smooth them out.

I mean, come on, how comforting is this???



Yield: 8
Author:

Lentil Shepherd

Lentil Shepherd's Pie

This vegan or vegetarian shepherd's pie is so satisfying and savory. Vegetables in a rich gravy topped with garlicky and buttery mashed potatoes.
prep time: 25 Mcook time: 30 Mtotal time: 0 H & 55 M

ingredients:

SAUTE FIRST
  • 2 TB olive oil
  • 1 small onion, chopped
  • 1 C carrot, diced
  • 1/2 C celery, diced
ADD SECOND
  • 1 1/2 C corn
  • 1/2 C peas
  • 4 TB flour
  • 1 tsp thyme
  • 1 tsp parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
ADD THIRD
  • 2 C vegetable broth
  • 2 TB tomato paste
  • 1 TB soy sauce
  • 2 C cooked whole lentils
MASHED POTATOES
  • 2 1/2 lbs peeled potatoes, quartered or cut into even chunks
  • 1/2 C vegetable broth
  • 1/4-1/2 C milk (or plant based milk)
  • 1 tsp garlic powder
  • 2 TB butter or plant based alternative
  • 1/4 C parmesan cheese (or 1 1/2 tsp nutritional yeast)
  • salt and pepper to taste

instructions:

How to cook Lentil Shepherd's Pie

For the filling
  1. On medium, saute the onions, carrots, and celery in 2 TB of olive oil. Saute for 10 minute until vegetables are soft.
  2. Add in the corn and peas. Stir. Add all remaining ingredients (flour and spices) from the ADD SECOND step. Stir until all flour is coating the vegetables.
  3. Add broth and stir until you start to see the sauce thicken. Add in remaining ingredients from the ADD THIRD section (corn, peas, soy sauce, tomato paste, and lentils).
  4. Simmer for about 4 minutes, or until filling is a thick consistency.
Mashed Potatoes
  1. Boil the potatoes until they are fork tender, about 15 minutes.  Drain and return to the pot.
  2. Add in butter, broth, and milk. Mash with a potato masher or electric beater.
  3. Stir in remaining ingredients. Salt to taste
Assembling and baking
  1. Preheat oven to 375.
  2. Pour filling into a 9x13 pan, spreading evenly.
  3. Add spoonfuls of mashed potato to cover the top, then spread smooth with the back of a large serving spoon.
  4. Drizzle top with a little olive oil, sprinkle with paprika, salt and pepper.
  5. Bake for 30 minutes. Let cool 10 minutes before serving. This will help it stay together when you dish it out.
Calories
249
Fat (grams)
5
Sat. Fat (grams)
0
Carbs (grams)
41
Fiber (grams)
9
Net carbs
0
Sugar (grams)
6
Protein (grams)
12
Sodium (milligrams)
0
Cholesterol (grams)
0.00
All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

Did you make this recipe?
Tag @thefithappyfoodie on instagram and hashtag it ##fithappyfoodie
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