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Week starting April 25, 2016

Monday

Buffalo chicken casserole with side salad (using leftover green leafy lettuce). This is amazing.

Tuesday

Balsamic chicken thighs with asparagus

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Wednesday

Pulled Tandoori Chicken over brown rice. Will cook the chicken in the slow cooker on low instead of on stovetop. Using Greek yogurt instead of coconut milk. May add simple spinach side salad.

Thursday

Breakfast for dinner

Friday

Leftovers

Saturday

Breakfast: Paleo breakfast casserole

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Sprouts shopping list

  • Ground beef ( 1 ½ lbs, 85/15, $3.99/lb) or ground pork
  • Sausage or chorizo (1 lb)
  • Ground chicken (1 lb)
  • Chicken thighs (1 large package)
  • Chicken breasts (2 lbs ish)
  • Bacon
  • Parsley (1 bunch)
  • Green onion (1 bunch)
  • Celery (1 bunch)
  • Spinach (1 bunch)
  • Radishes (1 bunch)
  • Carrots (1 bag)
  • Sweet potatoes (2)
  • Onions (1 bag)
  • Asparagus (1 bunch)
  • Red seedless grapes (snack; on sale)
  • Spaghetti squash (1, 2½ lbs)
  • Red bell pepper (2)
  • Tomatoes (4)
  • Avocados (2)
  • Cauliflower (1 bag)
  • Eggs
  • Greek yogurt (1)
  • Mayo (only need ¼ cup)
  • Tomato sauce (2 cups, 16 oz)
  • Refried beans (1 can)
  • Coconut milk (1 can)

Need but have at home

  • Olive oil, minced garlic, garlic powder, sea salt, black pepper, Frank’s, eggs, side salad makings, balsamic vinegar, coconut aminos, chicken broth, smoked paprika, cayenne, cumin, turmeric, cabbage, lemons
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Week starting April 18, 2016

Tuesday

Chorizo lettuce wraps (Sprouts chorizo with green leafy lettuce, red onion, tomatoes, sauteed yellow onion & jalapenos, fresh jalapenos)

Wednesday

Garlic baked shrimp and jicama slaw (go-to recipe; will use some green cabbage and some red)

Thursday

Chicken pot pie skillet

Friday

Sweet potato shepherd’s pie. Go-to recipe.

Saturday

Breakfast: Sweet potato and caramelized onion hash with baked eggs. Go-to recipe.

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Sunday

Marathon

Grocery List

  • Shrimp (1 ½ lbs; ez peel on sale)
  • Chicken breasts (1 package; on sale)
  • Ground beef (1 ½ lbs; 85/15 on sale)
  • Sweet potatoes (3)
  • Onions (4)
  • Celery (1 bunch)
  • Pink Lady apples (6) ) – SNACK
  • Granny Smith apples (6) ) – SNACK
  • Red seedless grapes ($.98/lb) ) – SNACK
  • Zucchinis (4)
  • Cauliflower florets (1 bag)
  • Mushrooms (1 package)
  • Rosemary (1 package)
  • Eggs (18)
  • Tomatoes (3)
  • Lemons (2)
  • Limes (4 or 6)
  • Beef broth (1 carton)
  • Roasted unsalted almonds (1.25 lbs) – SNACK

Needed but have at home

  • butter, kosher salt, black pepper, olive oil, smoked paprika, 2 sweet potatoes, garlic powder, Frank’s, jar of minced garlic, carrots, tomato paste, coconut aminos, cinnamon, limes, red pepper flakes, chili powder, rice wine vinegar, sugar, jicama, carrots, cabbage, red onion, cucumber, red bell pepper, cilantro, chicken stock, white wine, fresh dill, parsley
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Week starting April 11, 2016

Monday

Leftover Slow Cooker Chicken Stroganoff

Tuesday

Turkey chili. Used ground turkey instead of shredded. Added in two chopped zucchinis and used a little less carrots.

Wednesday

Breakfast for dinner (bacon, eggs, fruit)

Thursday

Artichoke Lemon Chicken Pasta. Used a full package of chicken breasts from sprouts instead of just 1 lb. Chopped off the stems of a spinach bunch and used the whole bunch. This will become a go-to recipe. Delicious.

Friday

Citrus Glazed Swordfish Almondine and Grilled Corn Salad

Saturday

Cambodian lime ginger honey country style pork ribs with Asian-style stir fried green beans (using fresh green beans and less sugar). Typically hate green beans; really like these.

Sunday

Chorizo lettuce wraps (sprouts chorizo with green leafy lettuce) and jicama slaw (go-to recipe; will use some green cabbage and some red)

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Week starting April 4, 2016

Monday

Sweet Potato, Corn and Shrimp Chowder. Using frozen deveined, peeled, already cooked shrimp. Will lessen cook time for shrimp. The flavor of this soup was restaurant quality. Delicious and very different. Must use fresh herbs; don’t sub in dried. Topped with a dollop of plain Greek yogurt. Omitted bacon.

Tuesday

Breakfast for dinner

Wednesday

Slow Cooker Queso Chicken Chili using Fire Roasted Salsa (will have to oven roast); may use green leafy lettuce and make fajita lettuce wraps. Ended up using fresh salsa and cooked on high for 4 hours. This was pretty damn good. Topped with some avocado for lunch; will have as lettuce wraps tomorrow.

Thursday

Leftover chicken lettuce wraps

Friday

Caribbean jerk chicken and oven roasted corn (both go-to recipes); make in Ardmore

Sunday

Slow Cooker Chicken Stroganoff

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Week starting March 28, 2016

Monday

Sweet Potato, Kale and Shrimp Skillet. Doubled everything except the shrimp. Used frozen deveined, peeled, already cooked shrimp (less hassle; on sale). Clean yet hearty.

Tuesday

Leftover chicken from Sunday with Cauliflower and Carrot Puree (adding some Greek yogurt instead of cream and maybe some kale). This puree was great. The chicken and puree were heating up in the microwave and a co-worker said she was trying to figure out what smelled amazing.  

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Wednesday

Asian Pulled Pork (cooking in slow cooker) with Thai Cucumber Salad. Good balance between these two dishes. Repurposed the pork on Saturday for lunch and again on Sunday for breakfast with eggs.

Thursday

Spicy drumsticks (using 8 instead of 10; on sale at Sprouts for $.79/lb) with Warm Brussels Sprouts Slaw with Asian Citrus Dressing.

Friday

Wedding

Saturday

Lunch: Sauteed together in skillet over medium high heat: leftover pulled pork from Wednesday, ½ yellow onion chopped, minced garlic, 2 red jalapenos chopped, 2 tomatoes chopped, 1 can of red beans drained & rinsed, 1 small can of green chiles. Topped with cilantro, chopped green onion and a dollup of Greek yogurt & Frank’s

Dinner: Spicy Slow Cooker Orange Chicken Drumsticks (using 8 drumsticks) and leftover Brussels Sprouts Slaw. Drumsticks tasted like they were from a restaurant.

Sunday

Open Streets then concert

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Week starting March 21, 2016

Monday

Anthem/Gusto beer dinner

Tuesday

Salmon and Beet Salad with Spicy Dressing using Simple Chipotle Chicken instead of salmon. Marinated chicken for six hours. Chicken breasts were huge, so cook time went up in both searing and baking. Used all salad components but added more of everything; however, original dressing recipe was enough to cover increased amount. Used one head of green leafy lettuce (sliced with chef’s knife) instead of 3 cups.

Wednesday

Slow Cooker Vegetable Korma. Used bag of cauliflower florets (easier), whole bag of frozen peas, 4 carrots (instead of 2) and added in some broccoli florets. Added a bit more coconut milk as well. First time for this recipe but Ryan said it was very good. Will repeat because super easy to throw together the night before and put on low before work; dinner ready by 5 p.m.

Thursday

Picadillo Cubano. Loved this flavor combination. Drain grease from the meat.

Friday

Skipped dinner

Saturday

Republic

Sunday

Balsamic Chicken Thighs with Asparagus and Chopped kale salad (Favorite salad. Double recipe.Use raisins and slivered almonds because they’re cheaper). Marinated the chicken for four hours on Sunday afternoon and threw into the oven late Sunday night. Really easy recipe. Didn’t have raisins for kale salad; it needs raisins.

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Week starting March 7, 2016

Monday

Pumpkin Chorizo Soup. go-to recipe. Using a lb of chorizo instead of ½ lb.

Tuesday

Chicken tetrazzini with zucchini noodles go-to recipe. I put on three huge chicken breasts in the crock pot before work with a light sprinkle of salt and pepper. Shredded chicken after work and used a portion with this recipe. (I prefer shredded chicken over chopped or cubed chicken any day.) Used 2 containers of mushrooms and most of a bag of frozen peas; more than what the recipe calls for. I like this ratio better.

Wednesday

Leftover tetrazzini

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Thursday

Made Up Soup That Tasted Really Good and Got Rid of Stuff in my Fridge/Cabinet

  • 1 can Black beans (drained & rinsed)
  • 1 can Kidney beans (drained & rinsed)
  • 1 bag frozen corn
  • 2 cans rotel
  • 1 can tomato sauce (8 oz)
  • 2 cans green chilies
  • 1 cup low sodium chicken broth
  • ⅓ cup water
  • 1 tbsp homemade taco seasoning
  • ½ large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 serrano peppers, diced
  • 1 jalapeno, chopped
  • 4 carrots, peeled and sliced
  • 4 or 5 celery stalks, chopped
  • Chopped cilantro

Mix all together in crock pot and cook on low. I put it on at lunch (12 p.m.) and turned it off around 7 p.m. Added in shredded chicken leftover from Tuesday.

Friday

Out

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Week starting Feb. 29, 2016

Monday

Green Chicken Curry with Zucchini. Plan to double recipe. Served over brown rice. Made this a couple times before. Quick and good.

 

Tuesday

Powerhouse

 

Wednesday

Creamy Tomato Zucchini Pasta with Salmon and Asparagus. Subbed in shrimp (peeled/deveined was on sale) for salmon. Sauteed shrimp in skillet and set aside. Doubled this recipe and it made a ton. Cut up some fresh tomatoes to add to it for texture.

 

Thursday

Spicy Ground Pork and Butternut Squash (recipe calls for beef; using pork. leaner pork was cheaper than fattier beef). Bought pre-cut butternut squash to save time. Worth it. (however, it is cheaper at Walmart vs Sprouts). Tasty and fast to get on the table.

 

Friday

Out

 

Saturday

Chicken Marabella with side salad. Marinated for a day. Used whole fryer chicken cut up instead. Cooked longer than recipe. Smells amazing while it cooks.

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Week starting Feb. 23, 2016

Monday

Denver

 

Tuesday

Low Carb Baked Chicken and Cauliflower Rice (AKA–Using what’s left in the fridge day). Used a bag of cauliflower florets and half bag of broccoli florets. Ran both through food processor to create rice and added in some chopped mushrooms. Could have used a little less broth since I had less than 7 cups of cauliflower rice. Good and fresh taste. Didn’t have parsley on hand. Reheated well for lunch. I really enjoyed the lemony aspect.

 

Wednesday

Chicken tenders with avocado cilantro dip (only made the sauce last time and served with Caribbean jerk chicken; trying these chicken tenders this time and doubling recipe) Doubled the avocado cilantro dip recipe and threw in a serrano pepper for some kick. Used twice as much chicken but was able to coat all using the original amount of egg and dry mix. Used store bought sriracha.

 

Thursday

Paleo Drunken Noodles (deveined/peeled shrimp was on sale for $5.99/lb at sprouts) Plan to double the recipe. Sprouts and Whole Foods both do not carry Thai basil. Found it at Spices of India at Portland & NW 39th (big bunch for $1.21). Can also probably find at Super Cao Nguyen. Holy crap, this dish was delicious! Subbed in brown sugar for coconut sugar but halved the amount. Used serranos instead of Thai bird’s eye chillies. Left the seeds in half of them because I love heat. Remove the seeds if you don’t; it’s hot. Will absolutely make this again, especially when shrimp is on sale.

 

Friday & Saturday

Out

 

Sunday

Sarson ka Saag (Slow Cooker). Great recipe for a Sunday because you have to add another element every hour or every other hour. Served with whole wheat naan. It smells amazing while cooking and is a perfect, much healthier substitute for spinach artichoke dip and chips.