Oh my! How is it already November? I swear this year is flying by at warp speed. To be honest, I hope it slows down this month, at least a little. I LOVE November with all my heart. In Texas, November’s weather is just about as close to perfect as you can get, and I want to soak it up as much as I can. I was just reading a book called In November to my kids, and one of my favorite lines from the book is: Food is better in November than any other time of the year. And it’s true. Something about November means yummy food, warm toes, crisp air, and special moments. And maybe a few cheers for your favorite football team. But thankfully, all of that yummy food can still be good for you. There’s no reason to miss out just because you’re watching your figure or counting calories! Enjoy this delicious menu plan that will let you enjoy without a ounce of worry!
Monday: Beef Chili with Pinto Beans (perfect for Monday night football watching!)
Tuesday: Cool Avocado Basil Pasta
Wednesday: Smoky Butternut & Apple Soup served with Grilled Steak Salad with Corn and Avocado
Thursday: Easy Weeknight Lo Mein
Friday: Go out or eat some yummy leftovers (if there’s anything leftover!)
Saturday: Slow Cooker Barbacoa Beef
Sunday: Have an appetizer party for dinner and watch the game! Here are some of our favorites!
Buffalo Chicken Meatballs (these are to DIE for)
Not So Spicy Chicken Cups
Baked Zucchini Fries
Skinny Pimento Cheese
Mini Corny Dogs
Grocery List:
Beef Chili with Pinto Beans
1 pound lean ground beef (I used 90% ground sirloin)
1 Tbsp. oil
1 medium onion, diced
1 sweet bell pepper, diced (red, yellow or orange)
1 jalapeno, seeded and chopped
1 7 ounce can mild diced green chilies or 1 cup roasted Hatch green chilies, diced
1 12 ounce can or bottle of beer (lager, pilsner or pale ale)
1 to 2 tsp. cumin
1 tsp. coriander
1 ½ to 2 Tbsp. chili powder
¼ tsp. chipotle chili powder (I use this instead of black pepper)
1 ½ tsp. salt
1 14 ounce can of diced tomatoes
1 8 ounce can of tomato sauce
2 cups low sodium chicken stock
1 can pinto beans, drained and rinsed
Cool Avocado Basil Pasta
1 12-oz box whole wheat spaghetti (or the whole wheat pasta of your choice)
1 cup pesto (I usually make my own, but also like the Archer Farms brand available at Target, because it’s inexpensive and of good quality)
2 avocados, halved and pitted
1 tablespoon lime juice, or juice of 1/2 lime
Smokey Butternut & Apple Soup
1 large butternut squash, cut open lengthwise and seeded
1 large apple, any variety (I used gala), peeled, cored & chopped
1/2 medium onion, diced
2 tablespoons + 1 teaspoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
freshly ground pepper
3 cups vegetable broth
1 cup plain, unsweetened almond milk
Grilled Steak Salad with Corn and Avocado
12 ounces top sirloin steak
fresh ground pepper
2 cloves garlic, crushed and minced
1 teaspoon sea salt
2 teaspoons olive oil
8 ounces arugula or other dark leafy green
1/2 cup of corn (thawed from frozen of on the cob, steamed & kernels removed)
1 cup cherry or grape tomatoes
1 large avocado, sliced
!For the Balsamic Vinaigrette
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed & minced
Easy Weeknight Lo Mein
For the Sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons raw honey
1 teaspoon toasted sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon hot chili sauce
1 teaspoon cornstarch
For the Lo Mein
1 tablespoon canola oil
8 ounces grilled chicken breast, cut into bite sized pieces (I had previously grilled it and it was leftover. You could use rotisserie as well)
8 ounces dry whole wheat spaghetti
2 large carrots, shredded
4 cups cabbage, thinly sliced
2 green onions, sliced
Slow Cooker Barbacoa Beef
3 pounds lean beef roast, such as eye of round or top round
2 whole onions
3 Tablespoons olive oil
8 cloves minced garlic
1 Tablespoon cumin
1-½ Tablespoon oregano
1 can small can of chipotle in adobo sauce
1 cup low sodium chicken broth
1 cup water
2 Tablespoons vinegar – white, red wine or rice wine all work
1/2 teaspoon sea salt
Football Appetizer Dinner (choose 2-3 or make them all!)
Buffalo Chicken Meatballs
1 pound lean ground chicken
1 egg
1/2 cup panko breadcrumbs
1 carrot
1 stalk celery
2 green onions
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 ounce crumbled blue cheese
1/2 cup Frank’s Hot Sauce (or your favorite), divided
1 tablespoon butter
Not So Spicy Chicken Lettuce Cups
2 heads Bibb or Butter Lettuce (these work better than leaf lettuces for holding the filling)
1 pound skinless, boneless chicken breasts
1/2 pound skinless, boneless chicken thighs
1 Tablespoon extra virgin olive oil
1/3 cup shallots, thinly sliced
1 Tablespoon cilantro leaves, finely chopped
1 teaspoon mint leaves, finely chopped
1/2 jalapeno pepper, finely chopped
1/2 red bell pepper, finely chopped
1/4 teaspoon red pepper flakes
4 ounces mung bean sprouts
1/2 cup peanuts, finely chopped for garnish
!For the Garlic Lime Dressing
1 Tablespoon shallots, finely chopped
2-3 cloves garlic, minced
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 Tablespoons fish sauce
2-3 Tablespoons fresh lime juice
1 Tablespoon rice wine vinegar
1/2 teaspoon chili sauce
2 Tablespoons olive oil
Baked Zucchini Fries
2 large zucchini
1 cup panko breadcrumbs
2 teaspoons dried italian herbs (mix of basil, rosemary, thyme)
1/4 teaspoon sea salt
freshly ground pepper
2 eggs
hot sauce of your choice (optional)
Skinny Pimento Cheese
1 cups reduced fat cheddar, grated however you like
2 ounces Greek, Non-Fat, Plain Yogurt
2 tablespoons light mayonaise
2 ounces, pimentos, 1/2 the jar
1 pinch salt (adjust to your own taste)
1 pinch pepper
Mini Corny Dogs
1/4 cup butter
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 cup fat free buttermilk*
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose white wheat flour
1/2 teaspoon salt
7 Hebrew National reduced fat hot dogs, cut into 3/4″ bites
*Make fat free buttermilk with a Tbsp of white vinegar in a measuring cup and then pour skim milk in the cup until it reaches the 1 cup mark.
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