Good morning! Has your life been as crazy busy as mine lately? Holy wow. Thank goodness for meals planned ahead of time, right? My afternoons and evenings are literally spent driving kids back and forth between different activities, so a menu plan is a MUST! Lucky for you, we do ALL THE PLANNING FOR YOU! You just have to do the shopping {grocery list is provided!} and the actual cooking! We’re totally awesome like that!
Monday: Citrus Chicken and Brown Rice.
Tuesday: Hatch Green Chile and Pork Stew.
Wednesday: Slow Cooker BBQ Beer Pulled Chicken.
Thursday: Soba Noodles with Shiitake Mushrooms and Snow Peas.
Friday: Spicy Italian Sausage with Squash and Shells.
Saturday: Turkey-Veggie Mini Meatloaves.
Sunday: Pumpkin Pasta Bake with Sage and Parmesan.
GROCERY LIST
Citrus Chicken and Brown Rice:
1/4 cup rice vinegar
1/4 cup no-sugar-added pineapple juice
3 tbsp low-sodium soy sauce
2 tbsp honey
1 tbsp minced garlic
1 tbsp minced ginger
1/2 lb boneless, skinless chicken breast
2 cups brown rice
8 oz baby carrots
1/8 tsp salt
Dried mint, for garnish, if desired
Hatch Green Chile and Pork Stew:
1 tablespoon olive oil
1 pound pork loin diced into ¼ to ½ inch pieces
1 teaspoon ground cumin (optional)
1 teaspoon ground coriander (optional)
1 medium onion diced
4-5 roasted mild Hatch green chiles cleaned, seeded and diced
1 roasted poblano pepper cleaned, seeded and diced
1 jalapeno seeded and chopped
4-6 cloves garlic minced
2 cups low sodium chicken stock
Salt and pepper
¼ cup cilantro chopped
Optional toppings/add ins:
Rice
Corn tortillas
Cilantro
Lime wedges
Green onion thinly sliced
Avocado slices
Pepitas (toasted pumpkin seeds)
Sour cream
Queso Fresco or Cotija Cheese (mild and crumbly farmers cheeses)
Turkey-Veggie Mini Meatloaves:
For the meatloaves:
1/3 cup whole wheat bread crumbs
1/2 cup 99% fat free chicken broth
1 tablespoon plus 1 teaspoon extra virgin olive oil
3/4 of a red onion, diced
5-ounces baby carrots, finely chopped, or grated
1 1/4 pounds 99% lean ground turkey
2 Tbsp nutritional yeast
1 Tbsp organic milled flax seed plus 3 Tbsp water
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp all-spice
For the glaze:
3 Tbsp organic ketchup
2 tsp A1 sauce
1/2 tsp Sriracha sauce
Spicy Italian Sausage with Squash and Shells:
4 links spicy Italian chicken or turkey sausage (casings removed)
1 medium onion – chopped
2 ribs celery diced ¼ inch
2 carrots diced ¼ inch
2 yellow summer squash diced ¼ inch
2 zucchini squash diced ¼ inch
½ cup vegetable or chicken stock
¾ to 1 cup grated Parmesan cheese
Salt and pepper to taste
1-2 tablespoons chopped parsley or basil to garnish
1 lbs. whole wheat pasta shells cooked al dente according to package directions
Slow Cooker BBQ Beer Pulled Chicken:
1 tbsp onion powder
1 tbsp paprika
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1 cup beer
18 ounces barbecue sauce (I used Stubb’s all-natural sauce)
1/4 cup water
3 pounds boneless, skinless chicken breasts
Pumpkin Pasta Bake with Sage and Parmesan:
1 can pumpkin puree (not pumpkin pie filling!)
2 cups dry penne
2 tablespoons + 1 teaspoon butter
1 shallot, fineley minced
1 tablespoon fresh sage leaves, chopped
1/2 teaspoon freshly grated nutmeg
1/4 cup shredded parmesan
freshly ground pepper
1/2 teaspoon salt
2 tablespoons flour
1/2 cup lowfat milk
1/2 cup reserved pasta water
1/8 cup panko breadcrumbs
1/8 cup chopped pecans
Soba Noodles with Shiitake Mushrooms:
1 pack of dried shiitake mushrooms
1 cup of button mushrooms, roughly chopped
2 cups of snow peas
1 Tbsp soy sauce
2 tsp fresh ginger, grated
2-3 cups of vegetable broth
find more menu plans here!
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