sweet-potato-kale-and-shrimp-skillet

Week starting Sept. 21, 2016

Wednesday

Sweet Potato, Corn and Shrimp Chowder. The flavor of this soup is restaurant quality. Delicious and very different. Must use fresh herbs; don’t sub in dried. Topped with a dollop of plain Greek yogurt. Used more shrimp than recipe; snapped them in half before throwing in pot to have more “shrimpy” bites.

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Thursday

Sweet Potato, Kale and Shrimp Skillet. Didn’t have to double recipe, and it still made a ton.

Friday

Korean Paleo Chicken Thighs with Cauliflower Rice. Put into marinade Thursday night. Topped with Wasabi Garnishing Sauce from Savory Spice.

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Saturday

Vietnamese Chicken & Cabbage Salad. Will boil the chicken instead of grilling (bring to a simmer on high heat, then reduce heat to low and cover for 12 minutes). Still put it in an ice bath for 20 minutes before shredding. Sub olive oil for avocado oil. Used a red jalapeno for the hot chili pepper.

Sunday

Sous vide roast with roasted carrots and fresh broccoli

Sprouts shopping list (weekly ad)

  • Hummus — SNACK
  • Shrimp (2lbs; was on sale for $4.99/lb peeled & deveined)
  • Boneless rump roast
  • Chicken thighs (large package; on sale $1.99/lb)
  • Chicken breasts (large package; were on sale $1.87/lb)
  • Cilantro (2 bunches)
  • Green onions (1 bunch)
  • Green cabbage (1 head)
  • Kale (2 bunches)
  • Broccoli crowns (3)
  • Carrots (2 1lb bags)
  • Sweet potatoes (8)
  • Black seedless grapes (on sale $.88/lb) — SNACK
  • Cauliflower (1 head)
  • Hot house cucumbers for hummus — SNACK
  • Red jalapeno (4)
  • Limes (3)
  • Frozen corn (1 bag)
  • Gochujang, Korean chili paste (1 bottle)
  • Chicken broth (1 carton low sodium)

Need but have at home

Olive Oil, bacon (2 strips), onion (2), garlic cloves, salt, pepper, hot pepper sauce, fresh thyme (from plant on porch), fresh dill (leftover; kept in freezer), plain Greek yogurt, red pepper flakes, honey, sesame seeds, sesame oil, fresh ginger (root stored in freezer), coconut aminos, shallot (1), fish sauce, white pepper, apple cider vinegar, mint

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Week starting Sept. 12, 2016

Monday

Sesame Spiced Tuna and Roasted Asparagus. This hit the spot. Cooked the tuna a little bit longer for my taste. Next time will not roast the asparagus as long.

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Tuesday

Simple Kale and Turkey Skillet. Healthy comfort meal. Similar to the Healthy Hamburger Helper.

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Wednesday

Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole. People pleaser. Good dish to ease someone into using cauliflower as a substitute. Topped with a dollop of Greek yogurt.

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Thursday

Leftover Almost 5 Ingredient Green Chile Chorizo Cauliflower Casserole. So damn good still.

Saturday

Coffee Rubbed Pork over Cocoa Infused Sweet Potatoes with Blueberry Glaze. Doubling the recipe.

Sprouts shopping list (weekly ad)

  • Ahi Tuna steaks (2; on sale $5.99/lb)
  • Sprouts Chorizo (1lb)
  • Pork loin roast (calls for 2-2.5lb; got 3.8lb; on sale $3.99/lb)
  • Ground turkey (1lb; on sale $4.99/lb)
  • Green onions (1 bunch)
  • Broccoli florets (need 1½ cups)
  • Kale (1 bunch)
  • Sweet potatoes (2)
  • Asparagus (1 bunch)
  • Cauliflower (1 head)
  • Mushrooms (1 pint)
  • Blueberries (need 2 cups; fresh to expense; bought frozen)
  • Tomato paste (6oz can)

Need but have at home

Yellow onion (1), canned green chiles (12oz), garlic powder, eggs, salt, pepper, fennel seeds, mustard seeds, peppercorns, sesame seeds, coconut oil, dried thyme, garlic cloves, dried sage, dried ginger, chicken broth, coconut milk (6oz), coriander, coffee, nutmeg, cinnamon, unsweetened cocoa powder, sweet potatoes (2), red wine vinegar, balsamic vinegar, ground mustard, onion powder, lemon (1)

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Week starting Sept. 6, 2016

Tuesday

Sprouts baked chicken (cooked, hot and ready to eat) with chopped romaine salad with olives, carrots, celery, grape tomatoes and champagne dressing.

Wednesday

Healthy Hamburger Helper used turkey and eliminated coconut flour. Added a little Mt. Elbert’s Seasoning from Savory Spice to the turkey.

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Thursday

Spiralized Yellow Squash with Basil and Mint. Made on Wednesday night so flavors would set in. Used one extra yellow squash. Took leftovers from night before and squash noodles for Thursday lunch.

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Friday

Baingan ka Bharta (Indian Eggplant). Use 3 eggplants instead of 2 and roasted for 30 minutes (didn’t broil after). Sub coconut oil for avocado oil; top with a fried egg and cilantro. One of my absolute favorite dishes. Ridiculous.

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Sprouts shopping list (weekly ad)

  • Rotisserie chicken  or ground chicken (1)
  • Ground turkey (1 lb)
  • Celery (1 head)
  • Kale (1 bunch)
  • Cilantro (1 bunch)
  • Sweet potatoes (4)
  • White onion (1)
  • Summer squash (2)
  • Eggplants (3)
  • Tomatoes (3)
  • Serrano pepper (2)
  • Lemons (2)

Need but have at home

Summer squash (4), fresh basil, fresh mint, olive oil, cumin, crushed red pepper flakes, onion, garlic cloves, fresh ginger, coriander, salt, garam masala, pepper, paprika