Recently, my daughter challenged me to incorporate more meatless meals into my meal plans. I was intrigued by her suggestion and certainly recognized the health benefits of doing so. So, I’m accepting the meal challenge. I’ve added a few meatless meals into this week’s meal plan.
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Meatless Meal Challenge
The only obstacle is my hubby’s meat-loving ways. I’ll never forget the time when as a newlywed I made him marinara over pasta (without meat). Oh my, you’d have thought I’d served him dog food! He believes dinners should be meat-centered meals.
The other obstacle is that we aren’t big vegetable eaters. So if I take the meat out of the meal, I need to rely on beans or cheese as our protein source for the meatless meals. And, I’ll sneak in some hidden veggies when I can.
This Week’s Meals and Recipes
So, in honor of the challenge, I am adding some meatless meals to this week’s recipes. These meals are Trim Healthy Mama friendly, too.
Let’s check out the meals for this week!
Instant Pot Pinto Beans
To make these pinto beans quickly and easily in the Instant Pot, get the recipe for Instant Pot Pinto Beans here. This recipe offers an easy, no-soak method.
Get the recipe for Chicken Piccata here:
Traditional Marinara Sauce
Use Dreamfield’s pasta, Zero Pasta, or Trim Healthy noodles for those following THM.
Slow Cooker Teriyaki Ribs
Make it a fix it and forget it kind of day with these Slow Cooker Teriyaki Ribs. Once you add the ingredients to the Crock-Pot, set the time and dinner’s ready when you are. That makes this an ideal set it and forget it or dump and go dinner!
Pair these slow cooker ribs with coleslaw for the perfect dinner any night of the week.
Fluffy Scrambled Eggs with Ham
The weekend breakfast meal is fluffy scrambled eggs with ham. The ham is optional, of course. I learned the secret to making fluffy, perfectly scrambled eggs from watching Martha Stewart’s cooking show many years ago.
The tips to perfect scrambled eggs are matching the number of eggs to the size of the skillet, mixing the eggs to just the right consistency, and using a rubber spatula to cook them.
Fluffy Scrambled Eggs
- 8 large eggs
- 2 tablespoons water (can substitute with milk or cream)
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Crack the eggs and add them to a medium-sized bowl. Tip: crack eggs on a flat surface to minimize shell fragments.
- Add the water or cream to the eggs. Use a fork to gently mix the eggs until they are a uniformly yellow color throughout.
- Melt the butter in a 10" to 11" non-stick skillet until it's foamy. Pour in the eggs. Slowly slide the rubber spatula around the sides.
- When the edges of the eggs are beginning to set a little, use the spatula to slide the eggs from the edge of the pan towards the middle, going around the pan. Continue doing this as the runny portions move back towards the edges of the pan, until all the eggs look like big curds.
- Season with salt and pepper. Serve immediately, while eggs are still warm.
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