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Week starting Aug. 29, 2016

Accidentally turned into T-bone week.

Monday

Grilled chicken breasts with Mt. Elbert seasoning on bed of spinach topped with grape tomatoes and sliced avocado

Tuesday

Grilled T-bones with Chipotle Roasted Carrots (used regular carrots and sliced them in half by length and then by width) and some raw broccoli. Dessert: Baked Pears (3 Bartlett pears sprinkled with cinnamon & pumpkin pie seasoning and 2 tbsp of butter; bake at 400 for 30 mins-ish; topped with plain Greek yogurt & drizzle of honey)

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Wednesday

Vietnamese Chicken & Cabbage Salad. It was raining, so I boiled the chicken instead of grilling (brought to a simmer on high heat, then reduced heat to low and covered for 12 minutes). Still put it in an ice bath for 20 minutes before shredding. Subbed olive oil for avocado oil. Used a red jalapeno for the hot chili pepper. Will make this a lot. It’s fresh, packs a punch of flavor and has cheap ingredients.

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Thursday

Spicy Chipotle Grilled Chicken Drumsticks (marinate night before; use leftover chipotles in adobo from Tuesday) and Crispy Brussels Sprouts (cooking temp converts to 430 F; doubled recipe) with chopped  Peppered Bacon. These Brussels sprouts are now a go-to side dish. Food processor is a complete game-changer.

Sunday

Grilled T-bones and Baby Red Potato Salad (doubled recipe). I mostly try to stay away from potatoes, but this was perfect for a Labor Day pool day. Tastes homey.

Sprouts shopping list (weekly ad)

  • T-bone steaks (4; using rain check to get them for $6.99/lb; on sale after Wednesday for that price)
  • Chicken breasts (large package; on sale; $1.88/lb)
  • Chicken drumsticks (large package; cheap)
  • Bacon
  • Cilantro (1 bunch)
  • Green cabbage (1 head)
  • Green onions (1 bunch)
  • Red onion (1)
  • Green bell pepper (1)
  • Brussels Sprouts (1½ lbs)
  • Baby red potatoes (bought 3 lbs)
  • Carrots (2 lbs)
  • Avocado (3; on sale 3/$1)
  • Red chili pepper (1)
  • Limes (4)
  • Canned chipotle with adobo sauce (1 can)

Need but have at home

Mt. Elbert seasoning, spinach, grape tomatoes, coconut oil, turmeric, honey, salt, olive oil, garlic cloves, onions, paprika, cumin, chili powder, vegetable spray, shallot (1), fish sauce, apple cider vinegar, mint leaves, smoked paprika, dijon mustard, red wine vinegar, reduced fat mayo, salt pepper

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Week starting Aug. 22, 2016

Monday

Creamy Avocado Zucchini Pasta with Charred Corn & Spicy Shrimp (double recipe). I was skeptical about the raw zucchini noodles, but they were perfect with the other components. Love shrimp. Don’t love peeling and deveining shrimp. But, it’s worth it when it’s on sale.

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Tuesday

Grilled Sprouts Hot Italian Sausage and leftover Creamy Avocado Zucchini Pasta topped with cherry tomatoes

Wednesday

Baked Greek Chicken (using ingredients from week before; didn’t make last week). Went ahead and made homemade baba ganoush, which is basically eggplant hummus (left out the tahini; roasted eggplants in oven). Big fan of Greek flavors.

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Thursday

Lettuce-wrapped burgers with Chipotle Roasted Carrots (use regular carrots)

Friday

Vietnamese Chicken & Cabbage Salad

Sprouts shopping list (weekly ad)

  • Small brick of cheese (for burgers)
  • Shrimp (1 lb; on sale $6.99/lb)
  • Ground beef (1 lb-ish; 85/15 on sale $2.99/lb)
  • Chicken breasts (2 packages; using rain check to get $1.79/lb price)
  • Cilantro (1 bunch)
  • Romaine lettuce (1 head)
  • Green cabbage (1 head)
  • Shallot (1 large one)
  • Carrots (1 lb; plus 2 carrots)
  • Corn (2 ears)
  • Zucchini (4 medium)
  • Tomatoes (2)
  • Avocado (2)
  • Red chili pepper (1)
  • Mint leaves
  • Eggs (18)
  • Limes (4)
  • Canned chipotle with adobo sauce (1 can)
  • Avocado oil (1 bottle)

Need but have at home

Olive oil, salt, pepper, paprika, garlic powder, chili powder, jalapeno (1), garlic cloves (10), romaine leaves, turmeric, coconut oil, honey, salt, fish sauce, white pepper, apple cider vinegar

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Week starting Aug. 14, 2016

Sunday

Roast Chicken and Paleo Honey Roasted Carrots. The chicken is a Pioneer Woman recipe, so there’s butter. However, it doesn’t have the other Southern staples (cheese, cream of whatever, etc.), so you’re fine. It was incredible, super easy and cheap! Including the carrots, this meal cost under $7. It fed two adults dinner and lunch the next day.

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Monday

Thai Red Vegetable Curry. Used more carrots than recipe. The lime juice really sets off the curry flavor. Fast hearty vegetarian dinner. It makes a ton.

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Tuesday

Leftover Thai Red Vegetable Curry.

Wednesday

Thai Chicken and Mango Fried Rice using coconut oil not duck fat. Used 2 cups of mango (about 1.25 red mangoes) and left half the seeds in the jalapeno for a bit more kick. Ideal summer dinner with the bright flavors but still filling.

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Thursday

Chorizo lettuce wraps. Sprouts beef chorizo in romaine lettuce leaves with green onion, chopped jalapeno, sliced radishes, black olives, cilantro, grape tomatoes, etc. (including extra mango not used in fried rice). Use the big leaves to make your “tacos” and the small ones to make “nachos.”

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Friday

Baked Greek Chicken.

Sprouts shopping list (weekly ad)

  • Sprouts Beef chorizo (1 lb)
  • Whole chicken (1; on sale for $.99/lb)
  • Chicken breasts (2 large packages; using rain check to get $1.69/lb price)
  • Romaine lettuce (1 head)
  • Green onions (1 bunch)
  • Cilantro (2 bunches)
  • Flat leaf parsley (1 bunch)
  • Snap peas (10 oz)
  • Broccoli crowns (several; for recipe & snack w/hummus)
  • Carrots (2–1 lb bags)
  • Yellow onions (several)
  • Red onion (1)
  • Cauliflower (1 head)
  • Bartlett Pears (6; on sale $.88/lb) — SNACK
  • Mangoes (2)
  • Orange bell pepper (2)
  • Eggplants (2)
  • Grape tomatoes (1 pint)
  • Baby spinach (1 container)
  • Mushrooms (2–8oz containers of sliced button mushrooms)
  • Bananas (6) — SNACK
  • Limes (4)
  • Lemons (4)
  • Water chestnuts (5 oz can; purchased at Walmart)
  • Kalamata olives (1 jar; purchased at Walmart)
  • Coconut cream (grabbed 2 small cartons to total 14 oz; purchased at Walmart)

Need but have at home

Fresh rosemary (I store it in the freezer), unsalted butter, salt, pepper, olive oil, honey, coconut oil, garlic cloves, fresh ginger (I store it in the freezer), Thai Red Curry paste, coconut milk (1 can), coconut aminos, paprika, carrots (2), balsamic vinegar, dried oregano, dried thyme, dried basil, dried marjoram, dried minced onion, dried minced garlic, sesame oil, fish sauce, sriracha, jalapeno (2)

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Week starting Aug. 8, 2016

Monday

Grilled andouille sausage (from Sprouts butcher counter)with sauteed peppers and onions

Tuesday

Chipotle Chicken & Green Beans using olive oil instead of avocado oil

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Wednesday

Pizza Spaghetti Pie adding black olives, red & green bell pepper and sliced mushrooms

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Thursday

Another round of Chipotle Chicken & Green Beans using olive oil instead of avocado oil (bought twice as much as needed). Added in a sliced onion and some chopped green hatch chiles. May add an onion every time now.

Friday

Healthy Hamburger Helper with 3 sweet potatoes instead of 2 and ground turkey instead of beef. Could cut out the coconut flour when using the almost grease-free turkey. This is so much better than you think it’d be. Great meal. Can serve with an egg for breakfast next day.

Sprouts shopping list (weekly ad)

  • Sprouts andouille sausage (4 links; from butcher counter)
  • Chicken thighs (large packages; on sale $1.49/lb)
  • Italian sausage (1 lb)
  • Ground turkey (1 lb)
  • Kale (1 bunch)
  • Sweet potatoes (2)
  • Pears (8) — SNACK
  • Green beans (1 lb)
  • Green bell peppers (2)
  • Spaghetti squash (1)
  • Sliced mushrooms (1-8oz package)
  • Eggs (18)
  • Pizza Sauce (1 can/jar)

Need but have at home

Salt, pepper, chili powder, chipotle powder, cayenne, olive oil, onion (3), dried basil, coconut oil, garlic, coconut flour, coriander, garlic powder, onion powder, smoked paprika, red bell peppers (2), black olives

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Week starting Aug. 1, 2016

Monday

Grilled chicken drumsticks with California Citrus Rub and a Big Salad: romaine lettuce, olives, sliced almonds, radishes, tomatoes, cucumbers, red bell peppers

Tuesday

Green Chile Chorizo Cauliflower Casserole (could also use any ground meat spiced with homemade taco seasoning instead of chorizo).

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Wednesday

Masala Cauliflower. Served with my favorite chopped kale salad (I always double the recipe; use raisins & slivered almonds, cheaper option). The cauliflower packs a lot of flavor, but the spices weren’t necessarily married until the next day. Next time I’ll make the night before. It’s delicious and pairs nicely with the raisins in the salad.

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Thursday

Tequila Cilantro Lime Chicken. Truly absorbs all the flavor from the marinade. Don’t settle for restaurant chicken. Make this. It’s fast, easy and far better than anything from a restaurant.

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Sprouts shopping list (weekly ad)

  • Grated Parmesan (smallest container; only need cup)
  • Chicken breasts (large package; on sale $1.79/lb; out of stock; got rain check)
  • Chicken drumsticks (large package)
  • Ground meat (1 lb; whatever is good and cheap; chorizo was manager’s special)
  • Green leafy lettuce or romaine (1 head)
  • Cilantro (2 bunches)
  • Kale (2 bunches)
  • Green onions (1 bunch)
  • Yellow onions (several or bag)
  • White onion (1)
  • Garlic (1 head)
  • Cauliflower (2 large heads)
  • Cucumbers (2)
  • Tomatoes (2)
  • Red bell peppers (2)
  • Serrano pepper (1)
  • Jalapenos (4)
  • Limes (3)
  • Lemons (2)
  • Eggs (18)
  • Slivered almonds (1/2 cup)

Savory Spice shop

  • Refill for small bottle of coriander
  • Fennel seeds (smallest amount possible)

Need but have at home

Salt, dried oregano, garlic powder, chili powder, smoked paprika, cumin, garlic cloves (3), olive oil, honey, tequila, cumin seeds, turmeric powder, garam masala, chili powder (don’t have Kashmiri), dried fenugreek leaves, pepper, green chilies (12 oz), raisins, crushed red pepper