Week starting Sept. 21, 2016


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.



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


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



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.


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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