You know, and I know that homemade is always going to be the best choice when it comes to a healthy meal.
Why? The top reason is when you make what you eat you have more control over where you get your produce, and what you choose to put in your dish.
Even if you’re a busy individual you can plan out your meals on the weekend, freeze them or have your meal plans ready so you can purchase a
weeks worth of produce for your meals in one shopping trip.
If you plan ahead, you can take advantage of coupons, saving yourself both time and money.
Look at it like a shopping trip where you get to buy top brands and not feel guilty about it. Even though it’s the food we’re talking about, you are giving your body the best of the best by cooking at home. You can leave toxins and bi-products like soy on the shelf and bring home amazing finds like fresh veggies, lean proteins, and healthy fats.
If you want the key to a slimmer and healthier you, start cooking at home and of course exercise. The two come hand in hand when it comes to losing weight or maintaining an already healthy you.
3 in 1 Meal Plans
ChickenWhen you bake a chicken you can get multiple meals out of it.
- Baked chicken with fresh veggies and potatoes.
- Chicken salad using the leftover chicken.
- Chicken sandwiches.
- Roast Beef with carrots and potatoes.
- Roast Beef sandwiches.
- Beef Stroganoff
- Ham Steak with fresh salad and lima beans.
- Dice the leftover ham and scramble it with eggs and homemade bread,
- Or dice the extra and use it to top a spinach salad with fresh produce from your garden or farmers market.
These are just a few ideas of what you can do with the basic meats from one initial meal. If these three items were on your menu you would have three to four days already planned. That leaves you only a few more to think of. Fish, lamb we didn’t even add those.
There are also soups you can make with any number of meats and veggies. Chicken is a great one as it’s useful all throughout the year. If you get sick, it’s Winter time, or you just want a comfort food then chicken noodle soup is it. Need a recipe? Well, here you go.
Basic Chicken Noodle Soup
- 2-1/2 pounds cooked chicken breast or leftover chicken diced from a baked chicken.
- 1-1/4 teaspoons pepper, divided
- 1/2 teaspoon salt
- 1 large onion, chopped
- 10 cups chicken broth you make or broth saved from a baked chicken (you can freeze your broth until you need it.)
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 3 cups egg noodles (about 8 ounces) or homemade egg noodles.
- 1 tablespoon chopped fresh parsley
- Dice chicken to the desired size.
- Add broth to a pot and put in your diced carrots, onions, and celery; bring to a boil. Reduce heat. Simmer and cover until the veggies are almost done.
- Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. Or place noodles in the pot and continue to cook on low heat until they are tender.
- Stir in parsley. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Or use a chicken base.
Homemade Egg Noodles
33 minutes 7 servings 206 calories
Recipe by: Linda
- 2 1/2 cups all-purpose flour
- 1 pinch salt
- 2 eggs, beaten
- 1/2 cup milk
- 1 tablespoon butter
- Prep 15 minutes
- Cook 3 minutes
- Ready In 33 minutes
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking or put them directly in the pot.
- To cook fresh pasta, place in a large pot with boiling salted water and cook until al dente.
That’s it! Now you have a couple of recipes to kick start your week and enjoy a sit-down meal with your family.
Cheers- Heather Earles