Easter weekend Camping Meal Plan

We are going Camping Easter Long weekend!  I am busy making my lists this morning to pack the trailer and plan our meals.  I figured I would just share my meal plan for our trip here with you guys since you never know who else it might help!  Plus I love being able to refer back to my old Camping lists on the blog.  I seem to always lose them if I just save them in a document to my computer.  You can also check out my Camping with Kids post from last season!

Easter weekend Camping Meal Plan

Friday

Dinner Only

Veggie Dogs and Hot Dogs from Glenwood (no preservatives or fillers)

Saturday

Breakfast: 

Breakfast Sandwiches with Eggs and Bacon on  Ezekiel English muffins

Lunch: 

Grilled Cheese or other Sandwich 
Pesto Goat Cheese Veggie Wrap

Dinner: 

Appie Night

My Contribution will be One Pot Spinach Dip!  I made this last summer when we went camping to Salmon Point and it was easy to make in the trailer over the stove top and so creamy and yummy!  Totally not on the 21 Day fix however ;) 

Sunday

Breakfast

Easter Fruit Tray from Worth Pinning
Kids:  Cinnamon French Toast Bunnies and Breakfast Sausages
Adults: Eggs Benedict

Lunch 

Undetermined

Dinner

Easter Dinner
My Contribution: 1 Chicken, Dessert, Potato

I still need to decide what dessert I will be making!  Carrot Cake feels like a good Easter Dessert!

Monday

Breakfast

Greek Yogurt and Raspberries or Blueberries

Grocery List

Veggie Dogs
Hot Dogs
Whole Wheat Hot Dog Buns
Ezekiel English muffins
Eggs
Bacon
Cheese
Whole Wheat Bread
Cucumbers
Peppers
Goat Cheese
Pesto
Wraps
Spinach
Parmesan
Cream cheese
Milk
Butter
Artichokes
Cinnamon Bread from Cobbs
Fruit: Strawberries, blueberries, raspberries, bananas
Chicken
Greek Yogurt
Potatoes

Quick Pineapple Chicken Tacos

I didn't plan ahead tonight but I really wanted to do a pulled chicken taco type dinner.  I decided to poach the frozen chicken breasts in a water/pineapple juice mixture to add a little flavour to the chicken and then shred it since I didn't have a rotisserie Chicken on hand.  

Gord and I are doing the 21 Day fix and I'm on my last week!  We have been doing really well with using our Tally Sheets, they seem to keep both of us better organized while on the meal plan and holds us more accountable to getting all our containers in each day! You can check out the 21 Day Fix Tally Sheets we created on this blog post!

Now I don't know about you but I have never actually Poached a Chicken before... but it seemed like a smart idea being short on time tonight and needing shredded chicken for dinner in a hurry!

So I did a little research and this is what I did for mine...

Poaching Chicken Directions

The Chicken: 

Boiling or poaching chicken means cooking it in hot liquid. This is an ideal quick method for cooking chicken breasts, which can dry out when roasted or grilled. Bone-in breasts with the skin on are a good choice if you want the cooking liquid to become a tasty broth. For a shorter cooking time, opt for skinless, boneless chicken breast halves. For the quickest cooking time, use cut-up or cubed chicken breast

I used frozen boneless skinless chicken breasts for my recipe. 

The Liquid: 

Drain pineapple juice into pan with chicken and add in about 6 cups of water, or just enough to cover the chicken. 

Cooking the Chicken: 

Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough cooking liquid to cover the chicken. If desired, add any other ingredients for flavoring the liquid and chicken. Bring to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F).

• Bone-in, skin-on chicken breasts: cook about 30 minutes
• Skinless, boneless chicken breast halves: cook 15 to 20 minutes
• Skinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes

Drain and Use: 

When the chicken is done, remove the chicken from the pan. For torn or pulled chicken pieces, let the chicken breast cool until easy to handle. If the chicken has skin, pull it off with your fingers and discard. Using your fingers, tear off pieces of chicken. Or if you have a Kitchen Aid Mixer you can chop up the chicken roughly and put it into your mixing bowl.  Turn mixer onto medium until the chicken is nicely shredded.  So much easier doing it this way!  

Quick Pineapple Chicken Taco Recipe

Serves 3

Ingredients

3 Whole Wheat Wraps

2 Large Chicken Breasts Shredded Chicken (1/2 Cup each wrap)

1 Small Can Pineapple Chunks or Tidbits

1 cup Cooked Peppers

3 Tbsp Salsa

3 Tbsp Honey

Directions

Poach Chicken and Shred with stand mixer. 

To a frying pan add pineapple and peppers cook until peppers begin to soften.

Add in Salsa and honey stirring got combine

Add chicken into the mixture turning over to coat in pineapple mixture.  

Serve on whole wheat tortilla. 

21 Day Fix Portions: 1 Red, 1 Yellow, 1/2 Green, 1/2 Purple

.

Pesto goat cheese veggie wrap

I had one Yellow, one Green and one blue containers for lunch today! Everything else was accounted for, so I decided I would make a veggie wrap using whatever I had in the fridge. 

Pesto Goat Cheese veggie Wrap

Ingredients: 

Goat cheese

Pesto

Cucumber

Grated carrot

Tomatoes

Whole wheat wrap

Directions: 

Spread one blue containers worth of goat cheese on your wrap as well as a 1/2 table spoon of pesto. 

Lay cut tomato and cucumber on top of the cheese and pesto. 

Then the grated carrot next. 

Wrap it up and enjoy! 

Mock Mushroom Eggs Benny

This 21 Day fix approved breakfast recipe is full of flavour and super satisfying too!  

This morning I went to go make my asparagus with Poached eggs and garlic Dijon sauce but the asparagus was going soggy and wasn't good to eat any longer!  So I switched it up and used mushrooms!  Why didn't I think of this before????  

My Favourite way to have Eggs Benedict has always been with Bacon and mushrooms so this was sure to be fabulous!  

I recently started poaching eggs in lemon water!  Surprisingly good!! 

I pan fried about a cup of mushrooms in olive oil, poached my eggs and wished the sauce and in about 10 minutes I had breakfast!  Easy. 

Garlic Dijon Sauce Recipe

2 TBSP Dijon Mustard
1 tsp lemon juice
1 tsp olive oil
1/2 tsp garlic powder

Directions

Wisk all ingredients together in a small bowl.  

Lay a bed of the mushrooms down on your plate, top with two poached eggs and top with Garlic Dijon sauce. 

21 Day Fix Portions: 1 Red 1 Green 1 Orange

21 Day Fix Daily Tally Sheet

Gord and I are back on the 21 Day fix!  He started today and I felt like we needed an easier method of tracking our containers and meal plan for each day!  

We currently use a 21 Day Tally App which I find helpful but I also need a place to write down the meals we are planning for each day!  In the past I have used an excel spreadsheet or white board but it' not as easy on the go if I don't have those with me.  We were making lunches tonight and I decided we needed a printable sheet we could do it all on!  So I quickly created this document and thought I would share it here too!

The photo above is for someone in the 1800-2099 caloric range but I have created one for each Calorie Range! Just click the link below to take you to your sheet and print it off for each day!  

1200 - 1499 Calorie Range Daily Tally Sheet
1500-1799 Calorie Range Daily Tally Sheet
1800-2099 Calorie Range Daily Tally Sheet
2100-2300 Calorie Range Daily Tally Sheet

If this is something you find helpful please leave a comment below and let me know!

AND don't for get to PIN IT!

Dark Chocolate Gluten free Muffins

Dark Chocolate Muffins with pumpkin seeds  (Soy/Dairy/Gluten/Refined Sugar Free)

Sweet and moist with super chocolate punch, no one will ever know there isn't a DROP of flour in these tasty muffins. Super simple to make and already measured out for your 21 Day Fix. Don't miss saving this recipe to use as your secret weapon when you just NEED a chocolate treat! 

I'm starting the 21 Day fix as of tomorrow morning so doing a little prep work tonight! The results of my 3 Day refresh will be up tomorrow! If you didn't check out my previous posts about the Refresh you can find the first one here.

Dark Chocolate Muffins

Yield:12 servings, 1 cupcake each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup (You can sub this out for honey)
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted

1/4 tsp himilyan sea salt
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips (we use Enjoy Life Semi-Sweet Chocolate Chunks to make these GF/DF/SF)

Top with unsalted pumpkin seeds (I did half with and half without just in case someone was picky!)

Directions:

1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or silicon liners; set aside. (You can use a dab of coconut oil in each muffin cup instead of using spray)
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, sea salt , coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each muffin with about four chocolate chips; push into batter. Then sprinkle with pumpkin seeds. 6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.7. Cool completely and enjoy!

21 Day Fix Portions: 1 Yellow 1/2 Blue 1/2 Orange