In MEAL PLANS

Take Out Fake Out

Take Out can not only be unhealthy but expensive!

How often does your family eat out or get take out each week?
Do you find that eating out is just easier + faster?

I get it! As busy moms sometimes it’s just easier to eat out but did you know you can make some of your favorite take out foods at home & add a healthy twist?!

These are five recipes my family enjoys & they’re quick + easy!

Here I’ve provided a menu, grocery list, & recipes to get you through your week!!

**Recipes serve 4-6 people*

Take Out Fake Out
You can substitute ingredients if you have special dietary needs or sensitivities!!

Several of the ingredients are pantry staples so you may already have them! Double check before you head out to the store!
Okay, so you’re all set!

Take Out Fake Out

These recipes are easy & I’ve included two crockpot recipes since it’s such a time saver when kids have activities in the evening!

 

Slow Cooker Paleo Cashew Chicken

Slow Cooker Paleo Cashew Chicken

Photo & Recipe: http://www.wholesomelicious.com/slow-cooker-paleo-cashew-chicken/

INGREDIENTS:

4 chicken breasts cut into 1-2 inch bite sized pieces

2 T Arrowroot powder (Paleo) or flour

2 T coconut oil

1/4 cup coconut aminos (Paleo) or soy sauce

2 T apple cider vinegar

1 T chili garlic sauce

3 T ketchup (Paleo – organic or make your own)

1/4 cup fresh squeezed orange juice

2 T honey

3/4 cup chopped cashews

1 large red bell pepper, chopped

INSTRUCTIONS:

  1. Place arrowroot powder or flour in a bag & add chicken pieces. Shake to coat chicken.
  2. Heat a skillet, add coconut oil, & brown chicken (keep raw on the inside).
  3. Mix together coconut aminos or soy sauce, chili garlic sauce, ketchup, fresh orange juice, & honey in a bowl.
  4. Add chicken + sauce to slow cooker.
  5. Cook on low for 4-6 hours.
  6. Add cashews & bell pepper & heat for 10 minutes.
  7. Serve with brown rice or quinoa.

 

Baked Crunchy Taco Casserole

Take Out Fake Out

Photo & Recipe: http://www.heatherlikesfood.com/baked-crunchy-taco-casserole/

INGREDIENTS:

1 lb. ground turkey

1 can (14.5 oz.) diced tomatoes, drained

1 packet taco seasoning

1 cup cheese, shredded

1/4 cup salsa verde

10 taco shells

Optional – lettuce, tomatoes, cilantro, sour cream, lime

INSTRUCTIONS:

  1. Preheat oven to 400 degrees
  2. Brown & drain meat.
  3. Stir tomatoes, seasoning, & salsa into meat
  4. Arrange taco shells standing up in a pan. Fill each she’ll with meat mixture.
  5. Sprinkle cheese over the top & bake for 15-20 minutes.
  6. Top with lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice, or anything else your family likes!

This is a great recipe to double or triple for hungry teenagers or a party!!

You can make a vegetarian version by replacing the meat with tempeh or beans!

 

Slow Cooker Asian Lettuce Wraps

Slow Cooker Asian Lettuce Wraps

Photo & Recipe: http://therecipecritic.com/2013/01/slow-cooker-asian-lettuce-wraps/

INGREDIENTS:

2 lb. ground chicken

3 green onions

8 oz. can water chestnuts, drained & chopped

1 cup shredded carrots

1 cup frozen edamame

4 t soy sauce + more for taste

2 t teriyaki sauce + more for taste

1 t rice vinegar

1/2 t black pepper

1 can chicken broth

2 T hoisin sauce + more for taste

12 leaves butterhead or iceberg lettuce

Soy Peanut Dipping Sauce:

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 T chili sauce

1 T creamy peanut butter

1 T water

1 T honey

  • Stir peanut sauce ingredients together & set aside.

INSTRUCTIONS:

  1. Brown & drain ground chicken.
  2. In slow cooker add cooked ground chicken, white parts of the green onion, water chestnuts, carrots, edamame, soy sauce, teriyaki sauce, vinegar, & pepper. Pour chicken broth over all & stir.
  3. Cook on low 3 – 4 hours.
  4. Drain mixture & add hoisin sauce + green onion slivers.
  5. Serve in lettuce cups. Serve with soy peanut dipping sauce.

 

Chickpea Curry with Rice

Chickpea Curry with Rice

Photo & Recipe: http://www.howsweeteats.com/2013/07/easy-chickpea-curry-with-coconut-rice/

INGREDIENTS:

1 1/2 T coconut oil

1 leek – cleaned, trimmed, & sliced (just use the white part)

1 red pepper sliced

1/2 t salt

1/2 t pepper

2 garlic cloves, minced

1/2 t freshly grated ginger

2 T red curry paste

1 cup sugar snap peas, cut into thirds

1 (14 ounce) can coconut milk

2 cans chickpeas, drained

DIRECTIONS:

  1. Heat a large skillet over medium heat & add coconut oil.
  2. Stir in the leeks, red peppers, salt & pepper
  3. Cover & cook until the vegetables are slightly softened.
  4. Add in the garlic & curry paste & stir to coat. Cook 5 minutes.
  5. Add in snap peas & coconut milk. Increase heat & simmer for 5 minutes.
  6. Add chickpeas & cook for 5 minutes more.
  7. Serve over rice.

 

Flatout Pizza

Flatout Pizza

INGREDIENTS:

Flatout Bread – bakery or bread section of grocery store or use your favorite healthy pizza crust

Pizza, marinara sauce, or BBQ sauce

Shredded cheese

Pizza toppings – veggies, Canadian bacon, olives, ground turkey, turkey pepperoni, etc

Be Creative!

INSTRUCTIONS:

Spread pizza sauce onto Flatout, add toppings + cheese. Place under broiler until cheese is melted & Flatout is crispy.

 

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