January-Meal Plans

Here are the recipes for the month of January. I know you’ll be surprised that some of these are dairy free, but it’s true they have no “normal” dairy!! ūüôā

Zucchini Lasagna

  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz extra firm tofu
  • 16 oz almond milk¬†mozzarella cheese
  • 1 large egg

Okay so I was SO surprised at how delicious this was. I love lasagna, but haven’t been able to eat it because of the massive amounts of dairy. We also are trying to cut down on the amount of carbs we ingest which is why we decided to go with zucchini instead of regular noodles. I’m sure that this could I bought a mandoline¬†(I linked it to the exact one I bought because I love it) so I could thinly slice the zucchini. I also bought a cut safe glove because everyone talks about how dangerous mandolines are and if there’s a way for me to accidentally hurt myself I will. I substituted the ricotta with tofu, eliminated the parmesan, and used an almond milk based mozzarella. It was SOOO good. I’m going to have to make this again!!!!

Original recipe found here adapted by Olivia Reed

Gyros

  • 2¬†lbs Jones Creek All-Natural Grass-Fed chuck roast, cut into ¬Ĺ inch filets
  • 1 Tbsp olive oil
  • 1 large onion, thinly sliced
  • ¬ľ cup extra virgin olive oil
  • 1 Tbsp minced garlic
  • 1 tsp dried oregano
  • ¬Ĺ tsp salt
  • ¬ľ tsp pepper
  • 2 Tbsp fresh lemon juice
  • Warmed pita folds
  • Sliced tomatoes and lettuce, for serving

For Tzatziki:

  • 1 cup plain coconut milk yogurt
  • 1 cup diced cucumber, seeded and shredded
  • 1 Tbsp dried dill or 2 Tbsp fresh dill
  • 1/4 tsp salt
  • 1 garlic clove, minced
  • Salt and pepper

I made this recipe for dinner one night and the meat was delicious and SO easy. Just sear it a little and stick it in the crockpot with the oil mixture for like 8 hours on low (that’s what I did). The tzasiki sauce was alright. This is a yogurt based sauced, but I used this¬†plain coconut milk yogurt. This made it dairy free so that was good but in my opinion it made too much sauce. This sauce paired with the tender meat, tomato, lettuce, and warm pita was a fantastic combo. We thoroughly enjoyed it.

Original recipe found here adapted by Olivia Reed

Stuffed Bell Peppers

  • 6 large green bell peppers
  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 can (32 ounce size)¬†tomato sauce
  • 1/2 cup jasmine¬†rice
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon hot sauce, optional

I made this for dinner tonight an my husband loved it. I was not a huge fan on the other hand. If I were to make this again I would drain the grease from the meat before combining it all together. Whoops. Definitely forgot that step. It was way to greasy for me, but the flavor overall was good.

Original recipe found here adapted by Olivia Reed

Crockpot Ribs

  • 2-4 pounds St. Louis style pork ribs
  • 4 T. minced garlic
  • 3 T liquid smoke
  • Seasoned Salt
  • Garlic Powder
  • Black pepper
  • 1/4 c. brown sugar
  • 1 and 1/2 bottles BBQ sauce of choice
  • 1/4 c. hot sauce of choice
  • 1/4 c. maple syrup

Okay so I adapted this recipe hard core. First, I trimmed the fat off the ribs. Just a heads up this is not the most fun task. I then seasoned the ribs with the liquid smoke, and heavily with seasoned salt, black pepper, and garlic powder. Next I put them in the bag and added the minced garlic, brown sugar, BBQ sauce, hot sauce, and maple syrup. I squished all the air out of the bag and mushed it around so the sauce would get all over the ribs. Next I put it in the freezer flat to cook. When I make this I will cook on low in the Crockpot for 8 hours. I will serve it will some warm, garlic French bread, green beans, and perhaps potato salad.

Original recipe from http://www.whoneedsacape.com adapted by Olivia Reed

Mini Chicken Pot Pies (Freezer Friendly)

  • 1 3/4 lbs. boneless, chicken breasts
  • salt and pepper
  • 1 tablespoon canola oil
  • 48 oz. light & fat free chicken broth
  • 2 tablespoons margarine
  • 1 1/3 cup sliced carrots
  • 1 1/3 cup finely diced celery
  • 1 shallot, finely diced (optional)
  • 1/2 cup flour
  • 1/4 cup almond milk
  • 1 1/2 cups frozen petite peas
  • 15. oz. box Pillsbury Ready to Roll Pie Crust
  • 1 egg (for egg wash)
Original recipe found here adapted by Olivia Reed
I made this ahead and froze them. This recipe was a little involved, but it still wasn’t¬†that bad. My husband will eat 2 and I’ll eat 1 so this will give us 2 nights of meals. Yay!
“Sausage” and Bean Supper
  • 1 lb Ground Turkey ¬†– be sure to rinse the meat. I add seasoning to ground turkey to get my sausage flavor
  • 1 Onion Chopped
  • 1 Celery Stalk Chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 can Tomatoes with Chili Peppers
  • 1 can Butter Beans, rinsed and drained
  • 1 can Kidney Beans, rinsed and drained
  • 1 can Garbanzo Beans, rinsed and drained
I doubled this recipe because it seemed so easy and it has a lot of protein. Instead of using ground turkey I bought beef since I was buying things in bulk and the beef was a better deal.
Original recipe found here adapted by Olivia Reed

Burgers

  • 1 lb. ground beef
  • 1 onion
  • Seasoned Salt
  • Garlic Powder
  • 4 whole wheat hamburger buns

I just bought some ground beef, chopped some onions, formed patties, and seasoned it with garlic powder and seasoned salt. I plan to serve this with normal patties, I’ll probably just use half of one to cut back on carbs. I also will use Daiya “cheddar cheese” or Heidi Ho¬†“cheddar cheese” because to me a burger is not a burger without cheese.

Original recipe from Olivia Reed

Baked Penne Pasta

 

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pounds ground beef (or one pound ground beef & one pound Italian sausage)
  • 1 can (28 ounce size) whole tomatoes, with juice
  • 2 cans (14.5 ounce) tomato sauce or marinara sauce
  • 2 teaspoons Italian Seasoning
  • Salt and Pepper, to taste
  • 16 ounces whole wheat penne pasta
  • 1 tub (15 ounces) tofu
  • 1-1/2 pounds almond milk mozzarella cheese, grated
  • 1 egg

Original recipe found here adapted by Olivia Reed

 

White Chicken Chili

  • 3 chicken breasts (raw or cooked), cut into bite-sized pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans white beans, drained
  • 1 regular can pink beans (pinquitos)
  • 1 large can diced green chiles
  • 1 cup frozen corn
  • 2 cups chicken stock
  • 1 jalape√Īo, minced*
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chipotle chili powder
  • salt & pepper, to taste
  • 1/2 cup finely crushed tortilla chips
  • 2 cups shredded pepper jack cheese

Original recipe found here adapted by Olivia Reed

Beef Stroganoff

  • 1 lb stew meat
  • 1 small onion, diced
  • 2 tsp beef bouillon granules
  • 1/2 tsp nutmeg
  • 1/2 tsp dried basil
  • 1/8 tsp ground red pepper
  • 1/8 tsp black pepper
  • 1 Tbsp¬†Worcestershire¬†sauce
  • 1 Tbsp ketchup
  • 3 Tbsp flour
  • 1 cup water
  • 6 oz sliced mushrooms
  • 1 cup plain coconut milk yogurt or dairy free sour cream
  • 2 Tbsp flour
Original recipe found here adapted by Olivia Reed

Sloppy Joes

  • 3 teaspoons olive oil, divided
  • 1 pound ground beef
  • 2 teaspoons all-natural steak seasoning
  • 2 tablespoons brown sugar
  • ¬Ĺ medium onion, finely chopped
  • 1 medium carrot, finely chopped or grated
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 (8 ounce) can unsalted tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon pure maple syrup
  • salt, to taste
  • 4 whole wheat hamburger buns (or 8 mini buns)
  • Optional: dairy free cheddar cheese slices

 

Original recipe found here adapted by Olivia Reed

Grocery list forthcoming…..stay tuned.


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