Plan: June 4-10, 2017

Sunday:  Baked Chicken Legs and Steamed Green Beans
Time in Kitchen: 1 hour

Shopping List: Chicken legs (make extras for Monday), Seasoning blend, large bunch green beans, butter, salt, pepper

Monday: Madras Chicken Salad with added veggies
Time in Kitchen: 20 minutes if using leftover chicken from Sunday

Shopping List:  ½ cup Mayonnaise, ¾ teaspoon Indian curry powder , 1 tsp kosher salt, black pepper, 1 small Gala, Fuji, or Honeycrisp apple, Juice from ½ medium lime, 1 lb cooked chicken (or turkey) breast or thighs, ½ cup packed fresh cilantro, 2 scallions, ¼ cup almond slivers, 1.5 red bell peppers, 2 stalks celery, 1 shredded carrot

*Chop the bell pepper and celery to bite size pieces; grate the kohlrabi.

Tuesday: Vietnamese Caramelized Meatball Vermicelli Bowl
Time in Kitchen: 1 hour and 35 minutes

Shopping List: 2 large spaghetti squash (or use fine spiralizer to create 3 kohlrabi vermicelli), 1 large carrot, 1 cucumber, ¼ cup cashews (or peanuts), sprigs of fresh cilantro and/or Thai basil, 3 tablespoons honey, 3 tbsp raw sugar or coconut sugar, 5 tbsp Red Boat fish sauce, 1 tsp baking soda, 2 pounds ground pork, ¼ tsp freshly ground black pepper, 2 cloves garlic, 2 scallions, 2 Tbsp unseasoned rice vinegar, juice of half a lime, 1 long red hot chile pepper

Wednesday:  Beef Chili with Sweet Potato Salad with Bacon, Walnuts, and Lime Vinaigrette
Time in Kitchen: 20 min in the morning, 1 hour in the evening (or you can make it all in the morning and have the potato salad chilled)

Shopping List: 1 kg. stew meat, 1 big can diced tomatoes (I use two small boxes), 1 cup bone broth or stock, , 2 large onions, diced, 4 cloves garlic, minced, 2 tbsp Chili powder, 2 tbsp Ground cumin, 1 tbsp Oregano, salt, black pepper, ¼ cup dates OR 2 tbsp raw honey*, 2 tbsp water, 2 tbsp balsamic vinegar, 1-2 limes, 2 cloves garlic, ½ tsp salt, 6 tbsp olive oil or avocado oil, pinch red pepper flakes, 2 large sweet potatoes, 1 and ½ tbsp reserved bacon fat, or other cooking fat, ¼ tsp onion powder, ¼ tsp smoked paprika, 6 slices bacon, ¾ cup raw walnuts, roughly chopped + 1 tsp reserved bacon fat or other cooking fat, finely chopped parsley or cilantro for garnish

Thursday: Chicken Souvlaki* with Zoodle Greek Salad
Time in Kitchen: 5 minutes to prep marinade in morning, 30 minutes to cook chicken and make zoodle salad.

Shopping List: 4 large chicken breasts, 1 cup fresh lemon juice, 4 cloves garlic, 1 tbsp dried oregano, 1 tsp sea salt. ½ tsp freshly ground black pepper, or to taste, at least 1/3 cup+1 tbsp Extra Virgin Olive Oil, 1 tbsp balsamic vinegar, 1 teaspoon fresh oregano, finely chopped, kosher salt & pepper, 2 medium zucchini, peeled if desired, 1 cup grape or cherry tomatoes, 1/2 cup pitted kalamata olives, 2 oz crumbled feta cheese

*Just the marinated chicken, not the wraps, or you can choose to make the tzatziki and use that as a dressing instead of the one suggested in the salad recipe.  If so, strain the yogurt early and add this to your shopping list: 2 cups full fat Greek yogurt, 1 large cucumber, 2 cloves garlic, 2 tbsp fresh dill, 1 tbsp fresh lemon juice, 2 tsp olive oil, 1 tsp red wine vinegar, sea salt and black pepper, to taste

Friday:  Mom’s Beef Keema Curry* with Basmati Rice
Time in Kitchen: 1 hour

Shopping List: 1 lb ground beef, 1 large chopped onion, 8 cloves of crushed garlic, 1 large potato (I skip the potato when I make it with rice), 1 small head of cauliflower, 1 bunch of green beans (or substitute 1 cup frozen peas), 1 tsp turmeric, 2 tsp cumin, 2 tsp crushed red pepper, 1 tsp cinnamon, 1 tsp coriander, 1 inch fresh ginger grated (can substitute for 1 tsp ground ginger), 2 tsp salt

*This curry is actually pretty good cold.  Friday nights are crazy busy for us, so I’ll make it ahead and pack it up to take with us for our never-ending soccer practices.

Saturday: Leftovers or Eat out (the kids and I will be away for the night)

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