Engine 2 National 28-Day Challenge

I was selected to be one of the many bloggers who will be blogging through the Engine 2 National 28-Day Challenge!! 

Today starts Day 1! 

Never heard of the Engine 2 Diet?  It's is a simple, easy-to-follow four-week program that helps you lose weight and become fit, but most importantly, reduce the precursors to disease.

There is no measuring portions or counting calories...it's all about eating plant based, nutrient rich whole foods until you are full.

Yep, I said Plant-Based!  But don't leave...it's not that hard, really!

Engine 2 has FREE resources on their website, including two free PDF ebooks to get you started, along with several videos.  Plus, Whole Foods stores across the country are also partnering in the Challenge and some stores will even be holding E2 classes.  If you're interested, sign up for the Challenge and join me.  :)

For additional resources, you can also purchase Rip's books, The Engine 2 Diet and My Beef with Meat.  I received both in the mail over the weekend and am still reading through them.

I'll be posting a couple times a week to share my meal plans, new recipes, free resources, my challenges, successes, and excitement for this journey!  You can follow along here or on my other social media sites, like Facebook.  I've also been pinning tons of simple plant-based recipes on Pinterest. 

Here are a few of the recipes I'm trying out this week.  Stay tuned for more..

Black Bean and Brown Rice Extravaganza
Rip's Big Bowl
Banana Oatmeal Peanut Butter Cookies
Banana-Date Walnut Muffins

And you can go here to see all of the Engine 2 Challenge Bloggers!



Don't miss a thing! Subscribe to Our Homeschool Reviews and get our articles right to your inbox!

©2010-2014 Our Homeschool Reviews. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. http://ourhomeschoolreviews.blogspot.com/

Wordless Wednesday: Chocolate Chip Peanut Butter Oatmeal Cookies

Yep, these are pretty delicious...and a healthier version.  We've been eating them all week and you can find the recipe here.  {You can thank me later}  ;)



Don't miss a thing! Subscribe to Our Homeschool Reviews and get our articles right to your inbox!

©2010-2014 Our Homeschool Reviews. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. http://ourhomeschoolreviews.blogspot.com/

More Christmas Baking...

Linzer Cookie Recipe

As promised, here is the very simple recipe for the linzer cookies I made this week.  I received the recipe from the lady at the cooking station at Publix.  Funny Bunny and I were already there to buy ingredients to make cookies, and when we tasted these we had to make them.  This is a fun and easy recipe to make with kids!!  ENJOY!!

Ingredients

1 package sugar cookie dough (14-16 oz) or make your own
3/4 cup raspberry jam, divided
2 tablespoons confectioners' sugar

Instructions

1.  Bake cookies following package instructions.  Let stand 5-6 minutes, then transfer to wire racks to cool.

2.  Spread 1 tablespoon jam over bottom of 12 cookies; top each with a second cookie.  Sprinkle sugar over top and serve.

See more recipes from the Schoolhouse Review Crew.



Don't miss a thing! Subscribe to Our Homeschool Reviews and get our articles right to your inbox!

©2010-2013 Our Homeschool Reviews. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. http://ourhomeschoolreviews.blogspot.com/

Menu Plan Monday - October 17

I won't be meal planning this week, but I did want to post a recipe from E-mealz.  I reviewed E-mealz last week {you can see my post here} and received their permission to post a couple recipes.  I'll post another next week as well.

Simple Roast Chicken, Green Beans, and Rice Pilaf

Ingredients:
3 - 4 lb whole chicken

(1 t salt, 1 t pepper)

(1 t paprika)

1 onion, quartered

(2 stalks celery, cut into 3" pieces)

(2 garlic cloves)

(2 bay leaves)

(Aluminum foil)

1 can green beans

1 box rice pilaf

Instructions:
Rinse & dry chicken. Mix salt, pepper & paprika; sprinkle over chicken and in body cavity. Place onion, celery, garlic & bay leaves in the cavity. Tie legs together, lift wing tips over the back & tuck under. With breast side up, place on broiler pan coated w/ cooking spray & bake @ 400 for 1 hr or until thermometer in thigh reads 180. Tent w/ foil & let rest 10 min before serving. Discard vegetables, bay leaf & garlic. Reserve ½ of chicken for another meal.  Heat green beans on stovetop or in microwave. Cook rice pilaf according to pkg directions.

What recipes do you have for the week?

 

Healthy Summer Snack Ideas

Summer is upon us...and with summer comes long, HOT days!  And for us, LOTS of swimming.  This is the third summer our daughter has been on the swim team, and if you have children who swim, you know one thing...they get hungry!!  My small 8 yr old child, who is only about 50lbs, and 25% in weight for her height/age, can literally eat all day long and never get full. 

So I went grocery shopping on Sunday and bought a whole bunch of healthy snacks.  Not that I don't already have healthy snacks in the house, just not as many!  Here are some of the things we bought:

Pudding or Jello is great for an after dinner snack

These fill her up when we are going from dance to swim.

I try to only buy canned fruit with 100% fruit juice

We all love yogurt!

I am trying to keep veggies on hand (and ranch dressing if needed).

And all types of fruit!!!  She loves Kiwi.

According to the ingredients, these are made with real fruit!



Here are a few other snack ideas:

* Fruit salad

* Fruit smoothies (which my daughter does not like)  :(

* Apple with peanut butter

* Celery with peanut butter and raisins (ants on a log)

* Yogurt and fruit

* Whole grain waffle or pancake with fruit

* Cottage cheese with fruit

* String cheese with crackers

What do you feed your children in the summer?  If you have any other snack ideas, I would love to hear them!! 

 

Strawberry "Pie" Recipe

On my Menu Plan Monday this week I have a Strawberry "Pie" recipe.  We made this today and just tried it out.  It is only worth 1 to 2 pts on Weight Watchers.  If you are not on WW, just know that it is a healthy dessert.

Both my daughter and I like it.  The only ingredients are fresh strawberries, 1 box of sugar free, fat free vanilla cook and serve pudding, and 1 box of sugar free strawberry jello.  It looks just like jello with strawberries but it is a little creamier because of the pudding.  It would go good with some whip cream.  :)

If you make it, let me know how you like it!

 

Nutella Party!!

Thanks to Nutella and MommyParties, I had the opportunity to host a party for some friends to showcase and talk about Nutella.

You may have seen the Nutella commercials or passed by it at your grocery store, but have you ever tried it?  To be honest, I had seen the commercials and I have even held it in my hand at the grocery store, but I was never quite sure what to think of it.  I wondered if it would taste good.  Would it be worth the money to get it?

Well that question was easily answered when I tried it for the first time.  Let me tell you...it's a little piece of chocolate heaven!!  It has a smooth chocolaty taste with a hint of hazelnut flavor.  After trying it out I quickly spread some on a bagel for my daughter.  Let's just say it is her new favorite spread. 

Here are some great Nutella Facts: 

* It does NOT contain any peanuts or peanut ingredients, nor does it come in contact with peanuts during manufacturing.  This makes it a great PB substitute!

* It does not contain any ingredients derived from gluten containing cereal; wheat, barely, rye, oats, or triticale.  It's also Kosher.

* It doesn't contain hydrogenated oil or trans fat and is very low in sodium, especially compared to popular nut butters.  It also contains no artificial colors or preservatives.

* There are more than 50 hazelnuts in a 13oz jar!

Nutella Recipes:

What you can do with Nutella is endless.  Eat it for breakfast with whole wheat toast, English muffins, waffles, bagels, pancakes, or crepes.  Have it as a snack with apple slices, pineapples, strawberries, or bananas. 

For more recipes than you can count, visit World Nutella Day (did you know there was such a thing)?  They have literally hundreds of recipes from bloggers all over the world. 

My Nutella Party:

My party party turned out great!  Most of the moms who attended had not tried it before and after one bite, they were hooked! 

Find Out More:  If you have ever tried Nutella or have a great recipe idea, I would love to hear it!  In the meantime, you can find out more about Nutella on their website.  Once there you can print a coupon for $1 off a 13oz jar or enter for a chance to win a case. 

Disclosure: This product was given to Our Homeschool Reviews for free for review purposes, and I do not have to return the product to the vendor. I have received no compensation from it and all opinions and experiences within this review are my own.

 

Menu Plan Monday - February 21

Monday: Chicken Enchiladas
Tuesday: Spaghetti and Corn Bread
Wednesday: Unknown
Thursday: Black Bean Soup
Friday: Pineapple Chicken and Rice

I'm trying to keep things simple this week (and still stay fairly healthy).  The Pineapple Chicken is our daughter's favorite, although hubby thinks its a little too sweet for his taste. 

Here is the easy Pineapple Chicken and Rice recipe:

Servings: 6
Time: 1 hr 15 min

Ingredients:
2 1/2 lbs split chicken wings, tips removed
2 cans (8 oz each) pineapple tidbits
1 cup BBQ Sauce

Directions:  Preheat oven to 400.  Place chicken wing pieces in greased 13x9" pan.  Bake for 30 min.  Drain pineapple, reserving 1/4 cup of juice.  Mix BBQ sauce, pineapple, and reserved juice.  Add to pan with chicken, stirring well to coat.  Bake 30 min more or until well browned and sauce is thickened.  Serve over white rice.

For more recipes or to link up, click the picture at the top.

 

Menu Plan Monday - February 14

Monday: *Hot Stuff* Chili (for Valentine's Day)
Tuesday: Vegetable Soup
Wednesday: Unknown
Thursday: Chicken Enchiladas
Friday: Taco Salad

The Taco Salad is really easy

Servings: 4
Prep Time: 20 min

Ingredients:
1 lb lean ground beef or turkey
1 can chili beans in sauce
4 cups romaine lettuce chopped
1 cup salsa
1/2 cup red fat cheddar cheese, shredded
1 tomato, diced
4 green onions, sliced
1/2 cup light sour cream
4 oz baked tortilla chips

Directions:
Place a large skillet over med-high heat.  Add ground beef and cook until no longer pink, about 5 min.  Stir in chili beans and simmer until heated through and slightly thickened, about 10 more min.

Evenly divide lettuce onto 4 plates.  Spoon a portion of the meat mixture over lettuce.  Top with salsa, cheddar cheese, tomato, green onion and sour cream.

Crumble about a fourth of the tortilla chips over each salad.  Serve and enjoy!

***To get a printed list of the ingredients for the Taco Salad, along with your local store sales and coupons on those exact items, visit Grocery Server!  With Grocery Server you add your grocery list and they automatically search weekly ad circulars, store loyalty programs and coupons for local savings!***

For more recipes or to link up, click the picture at the top.

 

Menu Plan Monday - February 7

We are still trying to eat healthy meals this week.  Here is our menu:

Monday:  Balsamic Salmon Salad
Tuesday:  Vegetable Soup (with carrot juice as the base)
Wednesday:  Chicken Fajitas
Thursday:  Crunchy Taco Salad
Friday:  Tuna Casserole

Here is the recipe for the Balsamic Salmon Salad:

Servings: 2 (we get 3 out of it)
Preparation Time: 30 min

Ingredients:
2 portions new potatoes, cubed
1 Tbsp teriyaki marinade
2 cloves garlic, minced
1 Tbsp fresh parsley, minced
2 portions salmon fillets (about 12 oz)
4 cups mixed salad greens
1 Tbsp fresh basil leaves, chopped
1 Tbsp fresh oregano leaves, chopped
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 lemon, halved
Freshly ground pepper to taste

Directions:
Steam cubed new potatoes in a covered saucepan until tender, approx 20 min.  While potatoes are cooking, mix teriyaki marinade, garlic, and parsley in a small bowl. 

Preheat broiler.  Lightly coat a broiler pan with cooking spray.  Place salmon fillets on the pan, skin side down, and brush with teriyaki marinade. 

Broil salmon approx 6 inches from the broiler until the fish is cooked through and flakes with a fork, about 8-10 min. 

While salmon in cooking, combine salad greens, basil, oregano, olive oil and balsamic vinegar in a medium bowl and toss.  Divide tossed salad between two separate plates.  Layer portions of potatoes and broiled salmon fillets over salad greens. 

Top salmon and salad with a squeeze on lemon and freshly ground black pepper.  ENJOY!

***To get a printed list of the ingredients for the Balsamic Salmon Salad, along with your local store sales and coupons on those exact items, visit Grocery Server!  With Grocery Server you add your grocery list and they automatically search weekly ad circulars, store loyalty programs and coupons for local savings!***

For more recipes or to link up, click the picture at the top.

Menu Plan Monday - January 31

I am just getting around to making our menu for the week, and still need to go out grocery shopping this morning, ugg!

Monday:  Vegetable Soup (with carrot juice as the base)
Tuesday:  Shrimp Scampi
Wednesday: Surprise from the in laws
Thursday:  Salmon Salad
Friday:  Chili

Here is the quick and easy Chili recipe:

Servings: 4 (you can double it for 8)
Prep Time: 1 hour, 45 min

Ingredients
1 lb lean ground beef
1/2 white onion, chopped
4 cloves garlic, minced
1 green bell pepper, diced
1/8 cup fresh Italian parsley, chopped
1 1/2 jalapenos, seeded and chopped (I leave these out)
1/8 cup fresh chili powder (I just use a little regular chili powder)
3/4 tsp ground cumin
1 1/2 cans low fat, red sodium beef broth
1/2 can (28oz) crushed tomatoes
1/2 can (15oz) kidney beans
1/2 can (15oz) chili beans
1/4 cup sharp red fat cheddar cheese, shredded

Directions
Place a large pot over med heat.  Add ground beef, onion, garlic, bell pepper, parsley, and jalapenos.  Cook, stirring occasionally, until the ground beef is no longer pink, about 8 min.

Stir in chili powder and cumin, cook for another 2 min.  Add beef broth, tomatoes, and beans, bring to a boil over high heat.  Reduce heat, cover, and simmer for 90 min.

Ladle a portion of chili (about 1 1/2 cups) into each bowl and top with about a tablespoon of cheese!  ENJOY!!

For more recipes or to link up, click the picture at the top.

 

Menu Plan Monday - January 24

As I am getting ready to make this post, I am wondering what day of the week most of you grocery shop.  My grocery day is either Sunday or Monday.  I like to get it done on Sunday if I can, so it doesn't interrupt our homeschool on Monday.  But things happen and sometimes my daughter and I will have to make a run out on Monday morning. 

So here is my menu for the week. I'll mark which ones are new.

Sunday: Shrimp, Jasmine Rice, and Corn on the Cob
Monday: Chili (new recipe)
Tuesday: Black Bean Soup
Wednesday: My in laws are cooking tonight and I'm not sure what they are making yet. 
Thursday: Chicken Enchiladas
Friday: Asian Beef Stirfry

My husband is loving the Chicken Enchiladas so I outlined the recipe below.  It is quick and easy to make, plus it is pretty healthy!

Servings: 4
Preparation Time: 50 min

Ingredients:
1lb of Chicken Breast
4 Green Onions
2 Tbsp Fresh Cilantro, Chopped (I don't use this)
1 Jalapeno, seeded and minced (I don't use this)
3 Cans (10oz each) Green Enchilada Sauce
8 Corn Tortillas
1 Cup Reduced Fat Cheddar Cheese, Shredded
2 Cups Lettuce, Shredded
1/2 Cup Salsa
1/2 Cup FF Sour Cream
1 Tomato, Diced
1 Can Ripe Olives, Sliced

Directions:
Preheat oven to 350.  Coat a 9"x13" baking dish with cooking spray.  Bring chicken to boil in a pot, reduce heat to medium and simmer until no longer pink or 15 min. Shred with two forks and set aside. 

Lightly coat a skillet with cooking spray over medium heat.  Add green onions, cilantro, and jalapeno; saute for 2 min.  Add chicken and 1 can of sauce.  Cook, sirring until heated through, about 5 min.

Pour remaining 2 cans of sauce in a bowl and microwave for 2 min until warm.  Dip each tortilla in the sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the baking dish.

Pour remaining heated sauce over the enchiladas and sprinkle with cheese.  Bake for about 15 min.

Top with lettuce, salsa, tomatoes, sour cream, and olives.

** Just a note to say that even though the green enchilada sauce says "mild" it is a little spicy so we eat this on the night our daughter is out with my parents for dinner.  You could substitute the red sauce instead.

For more recipes or to link up, click the picture at the top.

 

Menu Plan Monday - January 17

Here are our dinners for this week, still on the healthy side.

Monday: Mediterranean Halibut
Tuesday: Asian Beef Stirfry
Wednesday: Chicken Fajitas
Thursday: Chicken Enchiladas
Friday: Tuna Casserole

I've made the Mediterranean Halibut before and it is very simple.

* 2 sheets (12"x18" each) of aluminum foil
* 12 oz halibut fillet, skin removed (I get Tilapia)
* 1 can (15 oz) cannellini beans, rinsed and drained
* 3 Roma tomatoes, diced
* 1/4 cup fresh basil, sliced (I just use a little dried and it's fine)
* 1/2 tsp lemon pepper seasoning
* 1 lemon, sliced

Preheat oven to 450 degrees. Lightly coat the foil with cooking spray.  Divide beans into 2 portions and spoon onto foil.  Layer each with half of the diced tomatoes and basil.  Place a portion of the halibut filet on top.  Sprinkle with lemon pepper and top with lemon slices.

Fold foil over top of the halibut, leaving room for air circulation.  Place in oven and cook for about 18 minutes. 

According to the recipe, it is two servings (we feed three with it though).  You can adjust the recipe for more.  The fish comes out tender and there is no clean up!!

For more recipes or to link up, click the picture at the top.

 

Recipe Share

As Thanksgiving approaches, I wanted to share a wonderful, quick, and easy recipe I received from someone a few years ago.  Since then I have cooked this each year, around this season.  It is great any time of day, but especially good first thing in the morning.  The smell just says "November!"  

Does anyone else have any good recipes?  If so, please feel free to share! 

Pumpkin Nut Dessert

For Crust:

1 box yellow cake mix (reserve 1 C)

½ C margarine

1 egg

Reserve 1 cup of the dry cake mix.  Using remainder of cake mix, blend together with ½ cup margarine and 1 egg.  Pat mixture into bottom and up sides of ungreased 9x13 pan.

For Filling:

1 large can pumpkin

2 eggs

2/3 C milk

1 C sugar

2 tsp cinnamon

Mix filling ingredients together and pour over crust in pan.

For Topping:

Reserved cake mix (1 C)

¾ C sugar

¼ C margarine

1 C nuts (walnuts or pecans)

Mix topping ingredients and sprinkle on top of filling.  Bake for 50 min at 350 degrees.