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Week starting Oct. 26, 2016

Wednesday

Curried Shrimp and Spinach. Cooked onions in a saucepan, so I could use an immersion blender in the pot instead of pouring into a blender. Transferred to a skillet before adding shrimp & spinach. Only had 1¼ lbs of shrimp. Broke them in half for more shrimpy bites. Used a bit more spinach & added in a chopped green bell pepper & some broccoli to clean out the fridge. Served on top of some wild rice I needed to use up.

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Thursday

Grilled T-Bones with Baked Sweet Potatoes and sliced tomatoes. Less than $9 (per person) for a steak dinner. Eat it, overpriced steakhouses. Ryan seasoned the steaks with Bourbon Barrel Smoked Black Pepper from Savory Spice. Microwaved the sweet potatoes in a potato pouch. Topped with butter, and I added some Ghost Pepper salt from Savory Spice to mine.

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Friday

Citrus Lime Steak with sliced tomatoes and small salad. Marinate London Broil on Thursday night. Grilled this in a hurry and ate it in a salad (arugula, jalapenos, radishes, white cheddar) on the road. I think it was good. Ate fast in a car.

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Sunday

Artichoke Lemon Pesto Chicken Pasta. Made this before. Restaurant quality. Used basil from my front porch. Let everything simmer on low in sauce/noodles for quite a  while before serving.

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Monday (Oct. 31)

Slow Cooker Curry-Cashew Coconut Chicken with Ginger-Cilantro Turnip Rice. Will just use shredding attachment on food processor to make turnip rice. Turnip rice for the win. More flavor & less messy than cauliflower rice. Mine was a rice/noodle hybrid since I just used shredding attachment. Used ghost curry powder from Savory Spice. Nice heat. Used red jalapeno for the chili. DIDN’T USE SLOW COOKER. Cooked at 360 for about an hour.

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Sprouts shopping list (weekly ad)

  • Shrimp (medium peeled & deveined from butcher counter; on sale $4.99/lb)
  • T-Bones (on sale $6.99/lb)
  • London Broil (1½ – 2lb; using rain check)
  • Chicken breasts (2 large packages; on sale $1.88/lb)
  • Parsley (1 bunch)
  • Cilantro (1 bunch)
  • Sweet Potatoes (4)
  • Onions (4)
  • Green beans (5 oz)
  • Spaghetti squash (1 large)
  • Turnips (2 large)
  • Red Pears (6; on sale $.98/lb) — SNACK
  • Tomatoes (2)
  • Red jalapeno (3)
  • Lemons (2)
  • Spinach (big bag? Need 7 cups)
  • Coconut milk (2 cans)
  • Artichoke hearts (1 can)
  • Vegetable broth (1 carton)
  • Italian seasoning (get from bulk spice section)
  • Walnuts (⅓ cup)
  • Raw cashews (½ cup)

Need but have at home

Curry powder (use the hot one in a bag), coconut oil, tomato paste (tube under sink), chicken broth, salt, black pepper, apple cider vinegar, coconut aminos, garlic powder, onion powder, limes (3), orange (1), tarragon, olive oil, garlic cloves, fresh basil, turmeric

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Week starting Oct. 18, 2016

Tuesday

Paleo Pumpkin Chili. Used olive oil instead of avocado oil and honey instead of coconut sugar (didn’t want to buy either). Added a chopped jalapeno just because. Ingredients perfectly meld together. Prep time was minimal, which is a major weekday win. New go-to.

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Wednesday

Pistachio-Crusted Salmon with Arugula Salad (arugula, tomato, radishes, peppers, simple dressing). Sprouts only had raw shelled pistachios, so I bought shell-on roasted. Shelled them while sitting on couch night before and stored in baggie. Crushed them in the baggie using my pestle. Used 1.89 lbs of salmon instead of 1 lb but left rest of ingredients the same amount (there was still enough to cover the salmon). Baked for 18 mins instead of 10-15. Impressive looking and only took around 20 mins.

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Thursday

Spaghetti Squash Noodle Bowl. Unique dish. Not flavors I typically cook with but quite tasty. Used almond butter.

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Sunday

Spicy Chipotle Butternut Squash Chili. Simple recipe. Butternut squash takes on potato texture. Hearty.

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Sprouts shopping list (weekly ad)

  • Salmon (1 ½ lbs; on sale $5.99/lb)
  • Ground beef (1 lb; on sale $3.99/lb)
  • Ground pork (1 lb)
  • Ground turkey (2 lbs; on sale $4.99/lb)
  • Ginger root (piece of knob)
  • Green onions (1 bunch)
  • Cilantro (1 bunch)
  • Celery (1 head; on sale $.88/bunch))
  • Radishes (1 bunch)
  • Broccoli (enough for 2 cups)
  • Garlic
  • Onion
  • Spaghetti squash (1; on sale $.69/lb)
  • Butternut squash (2 lbs; on sale $.69/lb)
  • Green bell pepper (1)
  • Serrano peppers (4)
  • Arugula
  • Fresh sage (1 container)
  • Chicken broth (1 container)
  • Diced tomatoes (2 cans; Muir Glen brand on sale 5/$5)
  • Almond butter (Sprouts brand on sale $7.49/big tub)
  • Coconut sugar (2 tbsp; may just use honey if not in bulk area at Sprouts)
  • Pistachios (½ cup; shelled, salted & dry roasted)

Need but have at home

Olive oil, onion, garlic, pumpkin puree (1 can), beef broth, chili powder, pumpkin pie spice, salt, cayenne, black pepper, bay leaf, nutmeg, coconut oil, chipotle powder, oregano, cumin, smoked paprika, onion powder, sriracha, coconut aminos, spinach, limes (2), white wine vinegar, honey sesame oil, red pepper flakes, dijon mustard

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Week starting Oct. 10, 2016

Monday

Balsamic Pot Roast. Prepared and cooked in crock pot Sunday evening. Used more carrots than recipe (bag &  a half). Added in celery. Cut veggies in large chunks and added them in at the beginning instead of adding in later and switching heat to high. Cooked about 2 hrs longer than listed on low.

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Tuesday

Chipotle Chicken and Green Beans. One of my favorites…because it’s easy. Wanted to use entire large package of chicken (3 lbs), so I tripled the recipe except oil (used just a bit more than normal amount). Used olive oil instead of avocado oil (will buy some eventually). Picture on left is when I made it with home grown green beans vs picture on right made with store bought beans last night. Fresh tomato is a nice addition.

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Wednesday

Grilled Sprouts hot Italian sausage links with spicy mustard and spinach salad

Thursday-Monday

Tennessee

Sprouts shopping list (weekly ad)

  • Sprouts hot Italian sausage links (4; from butcher counter)
  • Boneless beef chuck roast (3 lb; on sale $2.99/lb)
  • Chicken thighs (large package; on sale $1.79/lb)
  • Carrots (1 bag)
  • Green beans (2 lbs)

Need but have at home

Sweet potatoes (4), onion (1), celery, fresh rosemary, bay leaves, garlic cloves, balsamic vinegar, salt, pepper, chili powder, chipotle powder, cayenne, spinach

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Week starting Oct. 3, 2016

Monday

Chicken Pot Pie Soup. Will definitely make this again. Used a rotisserie chicken to save time. Took out roughly chopped potatoes and used immersion blender to cream them together with coconut milk in a bowl. Adjusted cook time–it took quite a bit longer to cook the diced  carrots and potatoes than listed (and celery).

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Tuesday

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 until done…about 12 mins). Still put it in an ice bath before shredding. Sub olive oil for avocado oil. Used a red jalapeno for the hot chili pepper.

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Wednesday

Leftovers because Monday and Tuesday meals both made a ton

Thursday

Chicken Enchilada Casserole. Decided to make this instead of roasted chicken and broccoli because it sounded better that night. Easy to make. Skipped avocado. Flavors get better next day.

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Sunday

Easy Butter Poached Sous Vide Lobster Tails with Roasted Broccoli (cut broccoli into florets & tossed with olive oil, garlic powder & drizzle of balsamic vinegar; roasted at 375 for 20 mins). Fun experiment with sous vide. Lobster meat was clean and decadent.

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Citrus Lime Steak with sliced tomatoes and baked sweet potatoes (saving recipe for later)

Sprouts shopping list (weekly ad)

  • Rotisserie chicken
  • Lobster tails (2; weekend sale for $4.99/each)
  • London broil (1½ -2lb; on sale $4.99/lb)
  • Chicken breasts (2 large packages; on sale $1.99/lb)
  • Carrots (1 bag)
  • Cilantro (2 bunches)
  • Celery (1 head)
  • Broccoli (5 heads)
  • Bell peppers (2)
  • Potatoes (2 lbs)
  • Sweet potatoes (4)
  • Tomatoes (3)
  • Fresh rosemary (1 container or buy plant)
  • Fresh mint (1 container)
  • Frozen peas (1 bag)
  • Baby spinach (1 bag; also used leftover butter lettuce)
  • Tarragon
  • Tomato sauce (1-8oz can)
  • Limes (3)
  • Orange (1)

Need but have at home

Onion, butter, garlic cloves, chicken broth (2 cups), coconut milk (1 can), salt, black pepper, fresh thyme, cayenne, fish sauce, limes, shallot, olive oil, white pepper, honey, apple cider vinegar, carrots, red jalapenos, green cabbage, coconut aminos, parsley, onion powder, garlic powder, Italian seasoning, balsamic vinegar, green onions, chili powder, cumin, garlic powder, onion powder