Weekly Roundup #14

I hope you are having an awesome holiday season!

Are you starting to look ahead to the new year?

I know I am.

I start to get anxious for some alone time to really map out what I want for myself, for my work, for my relationships, spiritually, financially, and more in the next year. Do you do that?

This year, I created something for my family to take part in as well. It’s a look back at the past year and also a look ahead to 2018. A quick worksheet that we can all fill out and then share our successes, goals and dreams with one another.

And I’m sharing it with you in case you’d like to do the same: 2017 REVIEW / 2018 GOALS WORKSHEET

***Not sure how my kids will take to the idea but I’m determined to get them into creating a vision for themselves. (Can’t get ‘there’ if you don’t know what you want…right?!)

Okay then…on to the important stuff;-)

Here is your Weekly Roundup!

PAN SEARED SCALLOPS WITH LEMON BUTTER

I can count on two fingers the times I’ve made scallops at home. And yet, they are probably the easiest seafood to cook.

This would be a great appetizer for your NYE party or dinner entree alongside some roasted vegetables.

LOW-CARB SESAME CHICKEN AND BROCCOLI SHEET PAN MEAL

This one will require some time to marinate the chicken but once that’s done, this one-pan meal will be a breeze.

Serve it over some cauli-rice and this dinner will be better (and so much better for you) than takeout.

EASY ANYTIME FRITTATA

Still have a houseful of people? And some leftovers in the fridge? Use the vegetables or meat you have leftover and put it all in this quick and easy frittata.

If you don’t have an oven-proof skillet, put everything in a casserole dish and cook on 375° for about 30 minutes (or until a knife comes out clean).

SLOW COOKER SAUSAGE, SPINACH AND WHITE BEAN SOUP

I love making a soup like this one at the beginning of the week and eating it for lunches, snacks or dinners throughout the week.

So satisfying and loaded with healthy carbs and protein. Top with a sprinkle of parmesan or some avocado for some healthy fat and you’ll have a well-rounded meal in a bowl.

MARINATED CAULIFLOWER ANTIPASTO SALAD

OOOOH. Isn’t this pretty?!

This would be another recipe to put together at the beginning of the week and eat throughout the week. It will get more tasty as the days go by.

 


PREVENTIONISTA’S TIP: Always use the highest quality ingredients. This includes:

  • organic, as much as possible
  • wild-caught fish and seafood
  • free-range, organic eggs and poultry
  • grass-fed beef

Now, go forth and take charge in your kitchen.

And if you like this weekly roundup, share it with a friend.

Have a great week!

Michelle