Meal Plans

This Week’s Family Meal Plan

heartysmarty

Because this week is Spring Break, the meal plan is super simple. Surprisingly, I’m actually looking forward to the fact that we have zero plans to go anywhere this week. Hopefully that means that we can have some spontaneous time to play together as a family. However, even though we have no plans for activities, I don’t dare leave the meals up to spontaneity– that would be a disaster. Besides, I have to take advantage of my last opportunity to shop Smith’s Clicklist before they stop taking Visa cards this Wednesday. As always, you can also access this week’s meal plan (including side dishes and desserts) by following me on Prepear.

CLICK HERE to download the FREE Prepear App on your desktop, tablet, or phone and get the shopping list for this week’s meal plan!

So, here’s what’s on tap this week:

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Saturday

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Gluten-FreeRecipesSlow Cooker and Instant Pot

Instant Pot Yellow Curry From Frozen Chicken

heartysmarty

I finally figured out how to make the best chicken curry on the days when I forgot to take the chicken out of the freezer. The chicken is juicy and tender while the vegetables are still formed and not mush. The flavor is fantastic—not too spicy and not bland. You can have this dish ready from frozen chicken to cooked-to-perfection in 55 minutes. This one is a winner!

Instant Pot Yellow Curry from Frozen Chicken

The best chicken curry for when I forgot to take the chicken out of the freezer. The chicken is juicy and tender while the vegetables are still formed and not mush. The flavor is fantastic—not too spicy and not bland. You can have this dish ready from frozen chicken to cooked-to-perfection in 55 minutes. This one is a winner!

Course Main Course
Cuisine Thai
Keyword Frozen chicken, Instant Pot, Thai Chicken, Yellow Curry
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 5 Cups Cooked Rice jasmine
  • 1 1/2 pounds Frozen Chicken Breasts

Curry Peanut Sauce

  • 1 cup water
  • 1 1/2 teaspoon Better than Bouillon Chicken Base
  • 3 Tablespoons Natural Peanut Butter
  • 2 teaspoons Sriracha sauce
  • 1 Tablespoon Yellow Curry Powder Madras
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt

Vegetables

  • 2 Cups Carrots sliced into 1/2- inch rounds
  • 1 1/2 Cups Yellow Onion chopped
  • 1 large Red Bell Pepper chopped
  • 2 Cup Russet Potatoes chopped
  • 3 cloves minced

Coconut Sauce

  • 1 Cup Half and Half
  • 13.5 oz. Coconut milk full fat
  • 2 Tablespoons Cornstarch

Instructions

  1. Place frozen chicken breasts on the bottom of Instant Pot. In a mason jar with a tight-fitting lid, shake together the ingredients for the Curry Peanut sauce. Shake until well combined. Pour sauce over chicken.
  2. On the High Pressure setting, cook for 8 minutes. Once the pressure cooking is complete, immediately manually release the pressure. (See notes.)

  3. Add vegetables to the Instant Pot and set at High Pressure for 4 minutes. Manually release pressure.
  4. In the mason jar, shake the coconut sauce mixture until the cornstarch is fully dissolved. Switch to the Sauté setting. Add the coconut sauce and stir continually for about 2 minutes or until you reach desired consistency.
  5. Serve atop prepared Jasmine rice.

Recipe Notes

Make sure you don’t chop the vegetables too small or they will become too soft during the cooking process. The carrots should be 1/2-inch rounds, bell peppers and onions should be about 3/4-inch squares, and potatoes should be about 3/4-inch cubes. Also, it will take the Instant Pot approximately 12 minutes to gain pressure before the cooking begins. Releasing pressure takes about 6 minutes. Thus, total cooking time, including the coconut sauce on the sauté setting is approximately 50 minutes.

Featured Products

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Instant Pot

Madras Curry Powder

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Meal Plans

This Week’s Family Meal Plan

heartysmarty

Grandma and Grandpa are visiting us this week from Wyoming, so I’m pulling out our favorite recipes to share with them. Grandpa is particularly fond of red meat, so I am even replacing chicken with steak in our fajitas I have planned for Saturday. If the weather holds up, we plan to spend plenty of time outside in the yard and playing at the park while they are here. As usual, this week’s family dinners are simple and healthy, so we can have more time to play and less time in the kitchen. Enjoy this first full week of Spring!

CLICK HERE to download the Prepear app and get a detailed shopping list for this week’s meal plan.

Monday

Tuesday

Wednesday

Thursday

Friday

http://heartysmarty.com/whole-wheat-pizza-crust/

Saturday

Sunday

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Cooking Tips & TricksMeal PlansRecipes

Kitchen Hack: Meal-Planning for Busy Nights

heartysmarty
For those busy nights with a short window of time for dinner, here are three ways I get a healthy meal on the table.

As a busy Mom of five kiddos, I really do try to keep things simple. It’s the only way I survive most days. I recognize I can’t just live within the walls of my own home and still raise socially-competent children, though. Thus, we do extra-curriculars to fill in the gaps where home and school life cannot. However, if each of my children have just one activity outside of school, that’s FIVE activities for me to prepare for and drive them to. All-of-a-sudden life is more complicated, and my time is spread more thin.

This year, our busiest days after school are Tuesdays. The girls have dance, and the boys have soccer after school. When the school-year first started up, I made a few rookie-mistakes, thinking I would just make dinner once we got home for the night. That failed miserably as we were just sitting down to the table at 8:30 PM, when the kids should have been ready for bed. With a little planning, I have been able to avoid that mistake AND get a well-rounded meal on the table by 6:30. Here’s how I do it:

1. Check the calendar at the beginning of the week.

This sounds like a no-brainer, but I often make the mistake of forgetting to check my calendar before planning meals for the week. Then, I end up planning complicated meals for days that are too busy to execute the plan.

2. Always have at least one freezer meal on hand.

For example, when I make casseroles or enchiladas, I make double and freeze one. Then, on Tuesday morning before the craziness starts, I pull the dish out of the freezer so it can thaw by dinner time.

3. Prepare meals that can be made ahead of time.

I may not have a full hour to prep for dinner on busy days, but I do have pockets of 20 minutes between carpools or meetings when I can chop a few veggies or boil some pasta. Today, for example, I spent time between sending my afternoon kindergartner off to school and a lunch meeting to prep two salads and stick them in the fridge. At dinner time, we will pull them out, give them a quick stir, and eat them in the 30-minute window we have for dinner before heading to Cub Scouts Pack Meeting.

See how it works? Busy nights don’t always have to be fast food nights or super late dinners. That is totally OK if that is what works for your family, but if you are on a budget like us and trying to keep a consistent routine, planning for the busy nights is the way to make it happen.

CLICK HERE to learn more about the app I use to plan my meals and shop for groceries. It’s a game-changer!

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Meal Plans

This Week’s Meal Plan

heartysmarty

Hi friend. I’m trying something new this week. Instead of giving you all this week’s recipes here, I am giving you the opportunity to download the FREE Prepear app at the link below.

Take a look at your schedule and choose meals that fit into your family’s week. You can build your very own meal plan by bookmarking my recipes and then drag and drop them into your weekly planner. It’s SO easy and more helpful than just telling you here on my website what my family is having. Know why? The Prepear App will generate a shopping list for you to take to the store while you shop or order online.

CLICK HERE to download the FREE Prepear App on your desktop, tablet, or phone and get crackin’ with this week’s meal plan!

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BreakfastGluten-FreeRecipes

Green Eggs and Ham for St. Patrick’s Day

heartysmarty

It never gets old. I make Green Eggs and (pink) Ham every year for St. Patrick’s day and it never gets old. I should make this for Dr. Suess’ Birthday at the beginning of the month, but I always forget. Every year. So St. Patty’s it is!

It’s a bit tricky and unsettling to use food coloring to make eggs and ham look green, so I do two things: First, I leave the ham alone. We just leave it pink. Sorry, Sam-I-Am, but we do not like green ham! Second, I use spinach to make the eggs green instead of food coloring. This is a really simple recipe, but I was so excited when I discovered it, so maybe you will be too. Happy St. Patrick’s Day!

Green Eggs and Ham for St. Patrick’s Day

For Dr. Suess’ Birthday or St. Patrick’s Day, the kids LOVE eating (natural) green eggs each year.

Course Breakfast
Cuisine American
Keyword Dr. Suess Day, green eggs and ham, Natural, St. Patrick’s Day food
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 people
Author heartysmarty

Ingredients

  • 12 large Eggs whisked
  • 1/2 cup Milk
  • 2 cups fresh spinach packed
  • 2 tablespoons butter
  • 1/2 cup onions chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 slices Canadian Bacon

Instructions

  1. In a blender, pack spinach on the bottom of the mixer. Pour milk on top and blend until it forms a smooth slurry. Add spinach slurry to mixin bowl of whisked eggs. 

  2. In a large skillet, melt butter over medium high heat. Saute onions until transluscent. Add egg and spinach mixture and cook for about 8 minutes or until little to no liquid remains. Stir continuously to prevent scorching. Season with salt and pepper.

  3. In a separate skillet, warm Canadian bacon over medium high heat just until lightly browned. Serve warm with eggs.

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Gluten-FreeRecipesSaladsSides

Winter Fruit and Yogurt Salad

heartysmarty

The end of a very wet winter is coming to a close here in Utah, and the price and freshness of produce in the stores is a bit lacking. However, one of our favorite side dishes at dinnertime is fruit salad. Thus, I have come up with a salad that has the most flavor in the dead of winter without breaking the bank when produce is not at its peak. Here goes:

Winter Fruit and Yogurt Salad

The most flavorful and least expensive fruit to serve your family in the dead of winter

Course Salad, Side Dish
Cuisine American
Keyword winter fruit
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Author heartysmarty

Ingredients

  • 1 large honecrisp apple chopped
  • 1 medium grannysmith apple chopped
  • 1 large bartlett pear chopped
  • 4 small clementine oranges peeled and sectioned
  • 1 1/2 cup red grapes
  • 1 1/2 cup frozen strawberries chopped
  • 1 1/2 cup Greek Yogurt Plain, unsweetened
  • 2 Tablespoons honey

Instructions

  1. Mix all ingredients and serve cold.

I’m adding this recipe to my Prepear meal plan next week. You can do the same by downloading the FREE app HERE.

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Meal Plans

This Week’s Meal Plan

heartysmarty

There’s a whole lot of GREEN in this week’s meal plan. We’re “celebrating” St. Patrick’s Day all week long with plenty of green food. Sunday is particularly green with smoothies, avocadoes, and all-natural GREEN eggs and ham. As always, the plan is pretty simple, because this busy Momma of 5 kids is just trying to hang on and get something nutritious and delicious on the table each night. I hope this list provides a little inspiration for you as you plan your meals in the coming week.

Monday March 11

Tuesday March 12

Wednesday March 13

Thursday March 14

Friday March 15

http://heartysmarty.com/whole-wheat-pizza-crust/

Saturday March 16

Sunday March 17

I’m adding all these recipes to my mealplan on the Prepear App next week. If you want to do the same, CLICK HERE TO DOWNLOAD THE APP FOR FREE!
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RecipesTreats

Glazed Chocolate Turtle Cookies

heartysmarty1 comment

I remember many a Sunday evening as a kid, drizzling chocolate glaze on turtle cookies fresh off the waffle iron. But, because my husband is not a huge fan of most things chocolate, I am guessing I put this treat away in the back of my mind. I haven’t made these in years! Welp, it turns out that the kids and I ADORE these sweet waffle iron treasures, so we are bringing them back to the Andersen family treat rotation.

Now, as is the case with pretty much everything I cook/bake, I have found a way to add a little nutrition and eliminate a little sugar. It’s just the way I roll. These are made with whole wheat flour, and I cut out a third of the sugar from my mom’s original recipe, AND they still taste the way I remember. (Sorry, Mom. I still love you!) I hope you enjoy these as much as the kids and I do!

5 from 1 vote
Print

Glazed Chocolate Turtle Cookies

A combination of the crispy edges of a brownie and the glaze of a Texas sheet cake, these delicious cookies are made easy and fast in the waffle iron.

Course Dessert
Cuisine American
Keyword turtle cookies, waffle iron
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 18 cookies
Author heartysmarty

Ingredients

  • 1/2 Cup Butter melted
  • 1/2 Cup Sugar
  • 2 large eggs lightly beaten
  • 1/4 Cup Cocoa Powder
  • 1/2 teaspoon Vanilla
  • 3/4 Cup Whole Wheat Flour

Chocolate Glaze

  • 2 T Butter
  • 1 1/2 Tablespoon Water
  • 1 1/2 Tablespoon Cocoa Powder
  • 1/2 Cup Powdered Sugar sifted
  • 1/4 teaspoon Vanilla

Instructions

  1. Preheat waffle iron to medium-high (if applicable). In a mixing bowl, whisk together melted butter, sugar, eggs, cocoa powder and vanilla. Add flour and stir just until combined.

  2. Spray the waffle iron with cooking spray and drop one Tablespoon of batter in the center of each waffle grid. Bake about 4 minutes.
  3. Use a fork to carefully remove cookie. It will be very soft right out of the iron, but after it cools, it will firm up and become slightly crispy. Cool completely on a cooling rack.

Chocolate Glaze

  1. In a small saucepan, heat butter and water over low heat until melted. Stir in the cocoa powder and remove from heat. Whisk in the powdered sugar and vanilla until no clumps remain.
  2. Drizzle each cookie with chocolate glaze before serving.
I’m adding this recipe to my mealplan on the Prepear App for a treat next week. If you want to do the same, CLICK HERE TO DOWNLOAD THE APP FOR FREE!
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Gluten-FreeRecipesVeggie-Lover Dinners

Fiesta Vegetable Bowl with Lime Rice and Tomatillo Dressing

heartysmarty

Cleaning out the fridge never tasted so good! This Fiesta bowl has it all: tangy lime rice, sweet and savory vegetables, and zesty tomatillo ranch dressing. You are going to love the blend of all these flavors together! Serve this delicious dish for your next “Meatless Monday,” “Taco Tuesday,” or “Simple Meal Saturday,” because this meal fits any of those bills. I hope your family loves this dish as much as we do. Enjoy!

Fiesta Vegetable Bowls with Lime Rice and Tomatillo Dressing

Course Main Course
Cuisine Mexican
Keyword fiesta mexican rice bowl
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Author heartysmarty

Ingredients

Fiesta Vegetables

  • 3 1/2 Cups Sweet Potato peeled and diced
  • 2 Tablespoons water
  • 2 medium Zucchini Squash diced
  • 2 medium Red Bell Peppers Diced
  • 1 medium Yellow Onion diced
  • 1 1/4 Cup Frozen Corn
  • 15 oz. Black Beans drained, rinsed
  • 1 1/2 teaspoons Garlic Salt
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili Powder

Toppings:

  • 1 Cup Cilantro leaves chopped
  • 1 Cup Sharp Cheddar shredded
  • 2 small Avocadoes diced

Lime Rice

  • 1 Tablespoon Butter
  • 2 Cups White Rice
  • 4 Cups Chicken Broth vegetable broth for vegetarian option
  • 1 Lime zested and juiced
  • 1/2 teaspoon salt

Tomatillo Ranch Dressing

  • 1 Cup Plain Kefir or buttermilk
  • 1 Cup Mayonnaise original
  • 3 tablespoons Traditional Hidden Valley Ranch Mix 1 packet
  • 4 medium Tomatillos washed and husks removed
  • 1/2 bunch fresh Cilantro stems removed
  • 1 medium Garlic Clove
  • 2 tablespoons Lime Juice
  • 1 small Jalapeno seeds removed

Instructions

Fiesta Vegetables

  1. Starting with the sweet potato, chop all your veggies into bite-sized pieces.
  2. Coat a non-stick skillet or wok with Canola Cooking Spray and heat over medium high heat.
  3. Add just the sweet potatoes and water to the skillet. Allow to cook for 2-3 minutes before adding zucchini, peppers, and onions to the skillet.
  4. Cook vegetables until crisp-tender, about 6-8 minutes, stirring occasionally.
  5. Add frozen corn and cook for another 5 minutes until warmed through.

Lime Rice

  1. While vegetables are cooking, add the rice and butter in a large saucepan over medium high heat.
  2. Brown the rice by cooking in butter about 5 minutes. Add broth, zest, juice and salt and cover with a lid.
  3. Bring to a boil and cook for 15 minutes or until water is fully absorbed, and rice can be fluffed with a fork.

Tomatillo Ranch Dressing

  1. In the order listed above, add all ingredients to a blender.
  2. Blend on high speed about 2 minutes or until smooth.
  3. Serve vegetables in bowls over a bed of lime rice and top with cilantro, cheese, avocadoes, and a drizzle of tomatillo dressing.
I’m adding this recipe to my mealplan on the Prepear App next week. If you want to do the same, CLICK HERE TO DOWNLOAD THE APP FOR FREE!
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