Week starting Jan. 25, 2016

Monday

Leftover Mulligatawny Soup from office potluck

 

Tuesday

Creamy Pumpkin Chicken Casserole (using chicken tenders/on sale at sprouts; cooking chicken in slow cooker) cooked chicken tenders w/just pepper and a pinch of salt in slow cooker while at work then shredded it. Cozy,tasty and different. Flavor even better the next day.

 

Wednesday

Caribbean Seafood Stew (using tilapia) Used a little over 2 lbs of tilapia and added in some chicken broth just to stretch it a bit. Great way to eat fish. Ryan loved it.

 

Thursday

Thai Beef and Broccoli Soup Used a little over 1 lb of beef and three heads of broccoli instead of two. Chopped up and used the broccoli stalks as well.

 

Friday

Out

 

Saturday

Sprouts chorizo and green leaf lettuce wraps

 

Sunday

Habanero Chili Used 1.25 lb of ground pork (93/7 cheaper than 93/7 beef). Used 2 habaneros and added a jalapeno. Forgot about the bacon, but topped w/cilantro and queso fresco. Holy hell, this was hot, but so so good. Could use just 1 habanero if you prefer it more mild.

Week starting Jan. 18, 2016

Monday

Beef Taco Zucchini Spaghetti (using frozen corn instead of fresh) Very good. Used 1 lb meat instead of ½ lb. could probably add another zucchini into the mix. not very spicy. maybe add some cayenne for kick

 

Tuesday

Salmon Curry (new favorite place: Spices of India on 39th; went in to get fresh curry leaves, which I’ll keep in the freezer, and was blown away by all the great stuff. fun place to explore) Didn’t have Kodampuli. Used 1½ tsp of liquid tamarind paste concentrate from Savory Spice. Used cayenne instead of Kashmiri chili powder (didn’t have it; and the extra spice was yummy). Used 4 tsp of jarred minced ginger instead of 1 inch knob.Ideal way to have salmon versus just a dry fillet with a side of vegetables.

 

Wednesday

Out

 

Thursday

Spicy drumsticks with spinach salad (chopped up one bunch of spinach with cherry tomatoes, radishes, red onion, green olives, roasted some chickpeas to throw on top, cucumber)

 

Friday

Out

 

Saturday

Pulled Tandoori Chicken with spinach salad (did it on the stovetop and served on top of brown rice)

 

Sunday

Leftover Tandoori Chicken. Made Mulligatawny Soup for office potluck on Monday and chopped kale salad. Topped soup with cilantro. Used 3.4 lbs of chicken thighs instead of just 2 lbs.. Used ½ golden raisins and ½ normal in salad.

Week starting Jan. 11, 2016

Monday

Mulligatawny Soup. Top with cilantro and a bit of sriracha. May add more chicken. Entertaining tonight and making this soup. It’s entertaining-worthy good. So damn good. Every time. Got an immersion blender (this one to be exact; recommended by foodie friend) for Christmas and used it this time. Made it even better. Fed three adults dinner and lunch the next day with a little left over.

Tuesday

Cilantro Garlic Mahi Mahi (using olive oil instead of avocado oil) and Curry Marinated Summer Squash Salad. Using leftover mustard greens and squash that need to be used up. Trying to eat fish once a week in 2016. Saving this salad for another day. Didn’t want to over curry us this week. Just spiralized the squash and threw in skillet with minced garlic, olive oil, cherry tomatoes and some leftover mustard greens. Fish had great flavor.

Wednesday

Crockpot Thai Chicken Curry. Will use 1 tbsp soy sauce/1 tbsp Worcestershire sauce in lieu of fish sauce. Top with cilantro & sriracha; serve with rice. Using chicken breast tenders; on sale. Easy and yummy. Added in some chicken thighs leftover from Monday night. Was in a time crunch and cooked on high for shorter time. Still good, but I don’t recommend doing that; not near as tender.

 

Thursday

Pumpkin Chorizo Soup. Using a lb of chorizo instead of ½ lb. Don’t have marjoram; will replace with ½ tsp thyme and ½ tsp sage. Made this for fam during Thanksgiving. They all loved it. Super easy, healthy comfort food.

Friday

Crispy Pork Carnitas lettuce wraps (w/red leaf lettuce) topped with cherry tomatoes, cilantro, chopped radish, green onions and red jalapenos. This is a go-to recipe. This girl’s blog is awesome. Looking forward to trying a lot of her stuff.

 

Sunday

Cream of Zucchini Soup (added spicy Italian sausage from Sprouts) Quick and easy; tastier than it sounds

Week starting Jan. 4, 2016

Monday

Green Chicken Curry with Zucchini. Used 3 zucchini and doubled everything else. Subbed in 1 tbsp soy sauce & 1 tbsp Worcestershire sauce in place of 2 tbsp fish sauce. Used 2 tsp dried basil instead of fresh. Served with brown rice. Very good/easy; even better the next day.

Tuesday

Punjabi Style Chicken Soup with Cabbage. I keep a piece of ginger root in my freezer. Good to have on hand. I can get you an ounce of the other spices at the shop on Western. This was unreal tasty. One of my favorites ever.

Wednesday

Warm Salmon, Eggplant, and Tomato Salad. I plan to double recipe to have lunch next day.

Thursday

Healthy Hamburger Helper. Bumped up recipe. Used 1½ lbs beef, 3 sweet potatoes, 3½ cups mustard greens, 2½ tbsp coconut flour. Hearty and perfect for cold weather.

Friday

Chopped kale salad with baked chicken breast tenders. This salad is the one that you have to try.  (Use raisins and slivered almonds b/c cheaper and double the recipe.) Make this salad. I even ate it for breakfast.

Saturday

Sweet Potato Hash. Go-to. Added sausage this time. Makes it even more of a meal.

Week starting Dec. 14, 2015

Paleo mug cake – Quick sweet treat. (Used double coconut flour; don’t have almond flour. Used combo of white and dark chocolate chips.)

Monday

Baked Tilapia with chopped kale salad (Had this salad at Kayne Prime steakhouse in Nashville and have always wanted to recreate it. It’s amazing and a good “party trick” recipe for potlucks. It looks impressive. Used raisins and slivered almonds b/c cheaper and doubled the recipe. Kale took several rounds in my food processor b/c it’s smaller.)

Tuesday

Crock pot apple bacon pork roast (may use spice rub & syrup from this recipe instead of brown sugar, etc) &  with spiralized potato noodle kugel (using coconut flour in place of matzo meal)

Wednesday

Baked cabbage casserole (go-to recipe)

Thursday

Sweet potato buffalo chicken casserole (go-to recipe)

Week starting Dec. 7, 2015

Monday

Cabbage enchiladas (didn’t top with cheese) These were fantastic! Took for lunch next day and they were even better.

Tuesday

Eggplant and sausage zucchini pasta. Another great one. Felt like having a warm, indulgent pasta dish…but just veggies.

Wednesday

Sweet potato chicken kale soup (will put lightly seasoned chicken breasts into crockpot at lunch; shred when I get home instead of cooking in Dutch oven) Easy, clean and good.

Thursday

Chicken tetrazzini with zucchini noodles (have made this several times; looks pretty and tastes great)

 

Friday

Crockpot Thai Chicken Curry. Threw this together really quickly. Super yummy. Makes a lot. I let it cook longer than 3 hrs. Didn’t have peanut butter; left it out. Used 1 tbsp soy sauce/1 tbsp Worcestershire sauce in lieu of fish sauce. Topped with cilantro & sriracha/ served with brown rice.

Week starting Nov. 30, 2015

Monday

Mulligatawny Soup. It was incredible (and makes a lot). Topped with cilantro and a bit of sriracha and only put a portion through the food processor. Lot of weird spices that you can get a small amount of from a spice store (like Savory Spice on Western) versus large bottle from target/walmart.

Tuesday

Chicken chorizo and eggs

Wednesday

Parmesan zucchini pasta with quinoa, kale & fried egg. The mix of textures was quite nice. Super quick/easy.  

 

Thursday

Zucchini and mushroom pasta.Used two packages of mushrooms and broccoli florets instead of zucchini. Added in some shredded chicken.

Friday

Quick bite before holiday stuff: Tuna, celery and egg pasta salad (will serve on bed of arugula). This was tasty, but not super filling. Ideal for a light meal. Used leftover shredded chicken instead of tuna.