Don’t think you can eat healthy and delicious? Wrong my friend. This is my favorite part about doing the whole 30. Actually enjoying what I am eating and knowing that I’m not eating food that is bad for me or chock full of chemicals.
This mornings breakfast: (serves 2)
1 medium potato
3oz all natural sausage
1/2 red bell pepper
1 handful of mushrooms (sliced)
2 organic brown eggs (whisked together)
Salsa or hot sauce (optional)
I shredded the potato with my Pampered Chef ultimate mandolin, but you could use a cheese grater as well. I then started frying up the sausage, crumbling it as it cooked. I added in the peppers, potatoes and then the mushrooms. When the mixture is 90% cooked, I add in the eggs and scramble away. Let the eggs cook through and you’re done!
I haven’t been very experimental lately with dinner and have been very bored with our meals. However this last weekend after having a delicious chicken casserole at a friend’s house, I got busy in the kitchen. I really liked the casserole she made, but I knew that Mike would want more to it. Thus I created my own version of chicken stroganoff.
2 chicken breasts, shredded
2 cups broccoli
2 cups sliced mushrooms
1 can of cream of chicken soup
1 can of cream of mushroom soup
16 oz sour cream
1 stick butter
1 sleeve of Ritz crackers
1 package of wide egg noodles
Preheat oven to 350
In a bowl mix up the chicken, broccoli and mushrooms. Spread mixture into a 13×9 baking dish and set aside.
In a bowl mix together both soups and the sour cream. Spread this mixture on top of the chicken mixture, covering the chicken mixture fully.
In a bowl melt the stick of butter and crush up the crackers into the butter. Spread the cracker crumbles onto the soup mixture.
Bake for 30 minutes. Serve over cooked egg noodles.
This recipe turned out very yummy! At the last minute I decided we’d cut up a pineapple I bought, baste it with the marinade and grill it with the pork chops and it was amazing! We ate it so fast I forgot to take a picture. I’ll be making this one again for sure!
- 6 (tablespoon) dijon mustard
- 6 (tablespoon) brown sugar
- 3 (tablespoon) unsweetened apple juice
- 3 (tablespoon) worcestershire sauce
- 4 (8.0 ounce) bone-in pork loin chops (I used small boneless pork loins)
- In a bowl, combine the first four ingredients; mix well. Pour 2/3 cup marinade into large resealable plastic bag; add the pork chops. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
- Preheat grill to medium high heat. Lightly oil grate on grill. Drain marinade from pork. Grill, covered, over medium heat for 6-10 minutes on each side or until a meat thermometer reads 160 degrees F; basting occasionally with reserved marinade. Serve.