Well Happy Monday to you!!
Our Monday Morning affirmation is brought to you by MySomethingWonderful.com
- I face today with an open mind
- Today I speak with kindness
- I lead with love
- I am gentle with me
- I will act with intention
- I choose to do no harm
- May actions reflect my words
Monday:
Southwestern Breakfast Frittata by Fed and Fit~ click here for the full recipe
Ingredients
- 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
- 1/2 pound skirt steak, tenderized
- 1 teaspoon steak seasoning (or salt & pepper to taste)
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 purple onion, sliced
- 12 eggs
- 2 Tablespoons fresh cilantro, chopped
- 1 avocado, sliced
Directions
- Preheat oven to 350°F (~175°C).
- In a medium or large frying pan, melt the butter.
- Dust the skirt steak with the steak seasoning or salt and pepper.
- When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
- Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
- Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
- Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
- Bake at 350 F for 30–35 minutes, or until the center is firm.
- Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
- Store in a sealed container in the refrigerator for up to 5 days.
Tuesday:
Cool Ranch Tacos (I make a few edits to her recipe)
These are super, super easy & here is what you need~
Chicken Thighs
3 Tablespoons of Olive Oil
2 Tablespoons of Red Wine Vinegar
1 Taco seasoning packet (or click here for a homemade version)
1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)
*Throw everything in the crockpot, Cook on low all day, at least 8 hours
Holy Cow- it doesn’t get much easier than that!!
Wednesday:
Cobb Salad~ this is a quick and easy meal. Fill a bowl with lettuce, add chicken, bacon, hard boiled egg, cherry tomatoes, cucumbers, feta & top with ranch- YUM!!
I am going to pair this with PaleOMG’s new Tomato Soup!!
Thursday:
Leftovers
Friday:
Out to eat
Saturday:
[ultimate-recipe id=”235″ template=”default”]
Sunday:
Ingredients:
- 1 spaghetti squash
- 1 lb itallian sausage
- diced yellow onion
- 1 cup pizza sauce
- 1 tsp dried basil
- salt & pepper
- 3 whisked eggs
- add-ins~ mushrooms & mini pepperonis
Directions:
Prepare the spaghetti squash- click here for the easiest way to do this!!
- In an 8×8 baking dish add the spaghetti squash “noodles”
- In a large skillet cook onion until translucent then add sausage & cook until done.
- Add pizza sauce, spices & add ins
- Put sauce mix into the pan with the spaghetti squash
- Add the whisked eggs & mix until you can no longer see the eggs
- Bake in a 400 degree oven for an hour or until it is not “jiggly”
This recipe makes the BEST leftovers.
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Thanks for stopping by! Remember to stop by Organizing Junkie for even more recipe ideas!!
Faith ♥
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