Prep for a family of five for the week. Cilantro lime chicken breast (4 lbs), chickpea salad (6 cups), zuchinni casserole egg bites (18), turkey burgers (3 lbs), and cinnamon zuchinni muffins (12). Not pictured is some steamed broccoli and sweet potatoes. All recipes except the chicken are from the Spend With Pennies website. The zuchinni muffins are my kids’ fave, they’ll be gone by this time tomorrow.
by bohbohblack
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Please post your recipes!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Chickpea salad:
▢ 2 cups grape tomatoes halved
▢ 2 cups English cucumber diced
▢ 1 can chickpeas drained (15.5 ounces)
▢ ¾ cup green bell pepper diced
▢ ½ cup fresh parsley chopped
▢ ¼ cup red onion finely chopped
▢ ½ fresh lemon juiced
Dressing
▢ ¼ cup olive oil
▢ 2 tablespoons red wine vinegar
▢ ½ teaspoon cumin
▢ ¼ teaspoon salt & black pepper
▢ 1 avocado optional
Instructions
In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.
Refrigerate for at least one hour before serving, it’s better after 24 hours.
Everything looks great. That salad looks delicious.
Subscribing to this so I can see the chicken, egg bites, and turkey burger recipes! 😊
Everything looks delicious!
Turkey burgers:
Ingredients – I tripled this:
▢ 1 pound ground turkey not extra lean
▢ 2 tablespoons barbecue sauce
▢ 1 egg
▢ 1 teaspoon Worcestershire sauce
▢ ½ teaspoon each garlic and onion powder
▢ salt & pepper
For Serving
▢ hamburger buns or lettuce for wraps
▢ lettuce, tomato, onion
Instructions
Gently combine all ingredients in a bowl.
Form into 4 patties, ½” thick. Using your thumb, create a small indent in the middle of the patties. Refrigerate 30 minutes
Preheat grill to medium-high heat. Brush patties with barbecue sauce and grill 6-8 minutes per side or until cooked through (165°F).
Serve on hamburger buns with desired toppings
Zuchinni muffins – I use muffin tins for this, cook same temp for 20 minutes.
Ingredients
▢ 2 cups all-purpose flour
▢ 1 ½ cups sugar
▢ 2 teaspoons baking soda
▢ 1 tablespoon cinnamon
▢ 1 teaspoon salt
▢ 3 large eggs
▢ 2 cups grated zucchini about 2 small
▢ ¾ cup vegetable oil
▢ 1 tablespoon vanilla
▢ 1 ½ cups walnuts chopped, or pecans
Instructions
Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Zuchinni egg casserole bites:
Ingredients
▢ 1 pound breakfast sausages diced
▢ 1 red bell pepper diced, 2 cups shredded zuchinni, 1 cup cherry tomatoes diced (after dicing press vegetables between paper towels to reduce excess moisture)
▢ 4 ounces canned mild green chiles drained
▢ 1 cup cheddar cheese shredded, divided
Egg Mixture
▢ 9 eggs plus 2 cups egg whites (from carton)
▢ 1 ⅓ cups milk
▢ ½ teaspoon cumin
▢ ½ teaspoon garlic powder
▢ salt & pepper to taste
Instructions
Preheat oven to 350°F (if baking immediately). Grease a 9×13 pan or a 3qt casserole dish. (I used muffin tins.)
Place sausages in a large skillet and cook over medium-high heat until are browned, about 7-8 minutes.
Place the sausage mixture, bell pepper, green chiles, zucchini, tomatoes and half the cheese in the prepared pan. Stir to combine.
Whisk the egg mixture in a large bowl until smooth. Pour into container.
Cover and refrigerate overnight* if desired or bake immediately.
Bake covered for 40 minutes. Uncover, top with remaining 1 cup of cheese, and bake an additional 30-35 minutes or until cooked through. (If using muffin tins, 20-25 minutes.)
Chicken:
Cut chicken breasts into about 3 pieces each for faster cook time. In a gallon ziplock combine 4 lbs chicken breast with juice of 2 limes, 1/2 cup olive oil, I cup chopped cilantro, marinate at least 30 minutes. On outdoor grill, cook evenly on both sides to internal temp of 165 degrees.