I have zero time and zero tolerance for nutrition plans with meals that take 2 hours to cook. #sorryimnotsorry I don’t have that amount of time to cook on a week night, and to be honest, I just don’t feel like it. While eating out always seems like the fastest option when you’re tired, it actually takes more time to park, get a table, go through the waiter’s schpeal, and then order your dinner and wait for it than it does to just go home and make one of these meals. (You’ll also save yourself at least 500 calories per meal at home!)
I’m the queen of semi-homemade, but semi-homemade requires you to read labels in the grocery store and check for sugar content, sodium content and all sorts of unhealthy addditives. At the end of the day, the cleaner you eat, the more you can eat, but you should never be hungry on our Everygirl Nutrition Plan.
Dinner in under 20 minutes, and less than 500 calories!
1. Fajitas (10 Minutes)
Craving Mexican? This is so good and only takes 5 minutes!
1/2 can Organic, Low Sodium Black Beans1/4 can low sodium, no sugar added Corn1 Red Bell Pepper1 Green Bell Pepper1 Yellow Bell Pepper1/2 lb 90/10 ground beef, steak strips or chicken strips
Heat coconut oil in pan. Cook meat until halfway cooked, toss in all veggies. Cook all together until meat is fully cooked and veggies are warmed through!
2. Zoodle Stirfry (10 Minutes)
Zoodler1 Medium Zucchini 1/2 lb Chicken Strips or Steak Strips1 head broccoli1/2 cup carrot shredded/grated1/2 cup edamame beans1/8 cup sesame seedsLow Sodium Stirfry Seasoning
Zoodle your zucchini. Heat coconut oil in pan. Sear meat on both sides. Add vegetables, except Zoodles. Add Sesame Seeds and stirfry seasoning. Cook for 3 minutes, add zoodles. Finish cooking until meat is fully cooked and zoodles are al dente.
3. Homemade Zaghetti (Zoodle Spaghetti) (20 minutes)
1 Large Can Crushed Tomatoes 2 cloves garlic1/2 onion, finely chopped1/2 cup celery, finely chopped2 carrots, finely choppedOR Mirepoix mix from Trader Joes (pre-cut onion, carrots and celery in one container)Italian Seasoning1 Bay Leaf1lb 90/10 ground beef1 large zucchini1 tsp stevia
Boil a pot of water (for zoodles). Heat coconut oil in pan. Season ground beef with salt & pepper. Brown ground beef. Crush garlic cloves, add to meat. Add mirepoix mix (carrots, celery, onions) to ground beef and cook until onions are sheer. Add tomatoes and bay leaf. Cook for 5 minutes, add stevia to take bitter taste from tomatoes out of sauce. Zoodle zucchini. Boil zoodles for 3 minutes while sauce is cooking.
4. Semi-Homemade Zaghetti (10 Minutes)
1 jar Mario Batoli tomato basil sauce1lb 90/10 Ground Beef1 Large Zucchini
Boil a pot of water (for zoodles). Heat coconut oil in pan. Season ground beef with salt & pepper. Brown ground beef. Add tomato sauce. Bring to a simmer. Zoodle zucchini. Boil zoodles for 3 minutes while sauce is cooking.
5. Skinny Fettuccine Alfredo (via Gimme Some Oven) (20 minutes)
12 ounces fettuccine (or any pasta shape)1 Tbsp. olive oil4 cloves garlic, pressed or minced3 Tbsp. flour1 cup chicken broth1 cup low-fat milk (I used 1%)3/4 cup freshly-grated Parmesan cheese1/2 tsp. salt1/4 tsp. black pepper(optional topping: chopped fresh parsley)
Cook pasta al dente according to package directions, in generously salted water.
Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.
6. Chicken Fried Brown Rice (20 minutes)
Trader Joe’s Pre-Cooked Brown Rice2 Tbsp Low Sodium Soy Sauce Trader Joe’s Asian Vegetable Mix1/2 lb Chicken Strips, raw1 Tbsp Sesame Seeds2 Tbsp Sesame Oil
Sautee chicken in pan with seasame oil and dash of soy sauce. Add vegetable mix when chicken half cooked, cook until onions trasnlucent. Add Sesame seeds, stir into meat and veggie mix. Add pre-cooked brown rice from bag. Cook until warmed. Add 2 tbsp low sodium soy sauce, distribute evenly over rice and stir.