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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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