Menu Plan Monday

This week I tried to choose low-carb recipes that are heart-healthy. I think I shared in my last post that my hubby recently found out he has high blood pressure and high cholesterol, so we are trying to develop a healthy lifestyle. Also, I only have 3 weeks of school left and then it's summer time! A couple of weekends ago I tried on a swimsuit while shopping with a very thin girlfriend...there's nothing like seeing myself in a swimsuit for the first time in months to motivate me to eat healthier! So here's what we'll be having this week...I realize that the burgers are not the healthiest but we had buns that needed to be used and at least they're whole wheat. :)

Check out all the great menus at orgjunkie.

Monday - Mexiburgers w/sliced avocado on whole wheat buns and baked sweet potato fries

Tuesday - Chicken fajita taco salad

Wednesday - Spicy chicken with peppers and olives (Crockpot meal...recipe below)

Thursday - Eggplant lasagna

Friday - Leftovers 

Saturday - Date Night

Sunday - Steaks on the grill, salads, mixed veggies

Spicy Chicken with Peppers and Olives

-2 to 3 pounds meaty chicken pieces skinned (We'll be using boneless, skinless breasts since that's what I have frozen)

-1 small yellow sweet pepper, coarsely chopped

-1/2 cup sliced, pitted ripe olives and/or pimiento-stuffed green olives

-1 26 ounce jar spicy red pepper pasta sauce (or your favorite pasta sauce)

-hot cooked whole wheat pasta (optional)

-salt and pepper

Place the chicken in slow cooker. Sprinkle lightly with salt and black pepper. 

Add sweet pepper and olives to crock pot. Pour pasta sauce over chicken.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat for 3 to 3 1/2 hours. 

If desired, serve chicken and sauce over hot pasta.