Sunday – Mexican Chicken Skillet
Monday - Crockpot Cabbage Rolls
Tuesday - Grilled Bacon Burgers with Sweet Potato Wedges
Wednesday - Turkey Basil Meatloaf
Thursday - Grilled Salmon and Asparagus
Friday - Leftovers or whatever your heart desires!
Saturday - Taco Skillet
Serves: 4-6
Recipe taken from: www.sweetcsdesigns.com
INGREDIENTS
1 tsp olive oil
1.5 lb skinless chicken breasts, diced into 2" chunks
2 red bell peppers, chopped
1 head broccoli florets, chopped into bite size florets
1 tsp cumin
½ tsp smoked paprika
optional: ½ tsp chili powder
INSTRUCTIONS
Heat a large pan on medium high heat. Add oil and heat until shimmery, about 20 seconds.
Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
Cook until water is completely absorbed. Remove and enjoy!
MAKE AHEAD TIP: On prep day you can chop the bell peppers and the broccoli and store in a container labeled “MEXICAN CHICKEN STIR FRY.”
Serves: 6
Recipe taken from: www.fitslowcookerqueen.com
INGREDIENTS:
1 lb ground beef
1 head cabbage, boiled for 5-10 minutes, then cooled
1 small head cauliflower made into rice
15 oz can diced tomatoes
1 small onion, diced
2 tsp oregano
1 tsp salt
½ tsp pepper
2 garlic cloves, minced
INSTRUCTIONS
In a large bowl, mix together ground beef, cauliflower rice, onion, seasoning, salt, pepper and garlic.
Gently fill each leaf with approximately ¼ cup of the meat/cauliflower mixture. Roll up each leaf like a burrito.
Spoon a thin layer of diced tomatoes in the bottom of the slow cooker. Add the cabbage rolls, seam-side down. Pour the rest of the diced tomatoes on top.
Cook on HIGH 2-3 hours or LOW 4-6 hours.
MAKE AHEAD TIP: On prep day you can boil the cabbage and separate the leaves. Store in an airtight container using paper towels in the bottom of the container. You can also dice your onion and store in a container. Label both “CABBAGE ROLLS.”
Serves: 4
Adapted from www.dranthonygustin.com
INGREDIENTS:
1 lb ground beef
1/2 lb bacon
salt and pepper
1 tsp cumin
1 tsp paprika
1 tsp cayenne (optional)
2 cloves garlic, minced
TO SERVE:
Chopped romaine lettuce, tomato slices, onion slices and red bell pepper strips.
INSTRUCTIONS:
The quickest way to prep the bacon is to stack the slices up then chop finely. Cook in a skillet on lowest setting until the bacon becomes cooked through. **This step isn't entirely necessary if you're cooking your burgers all the way through but if you're cooking medium rare burgers you're going to have raw bacon in the middle if this step is skipped.
In a mixing bowl, combine beef, cooked bacon, garlic and spices. Mix well until everything is mixed evenly. Make patties a little over palm width and about an inch thick.
Heat grill and grill burgers. The trick to getting the juiciest and tastiest burger is to flip only once.
Serve on bed of chopped lettuce, topped with tomato, onion, and pepper strips. Get creative!
MAKE AHEAD TIP: On prep day you could chop the romaine and slice the onions and bell pepper strips. Store in a container labeled “GRILLED BACON BURGER.”
Serves: 6-8
Recipe adapted from: www.littlebitsof.com
INGREDIENTS:
1 pound ground turkey
¼ cup coconut flour
2 tablespoons tomato paste
3 tablespoons chopped fresh basil
1 egg
1 teaspoon garlic powder
1 teaspoon salt
For the Topping:
2 tablespoons tomato paste
¼ cup chopped tomatoes
1 tablespoon apple cider vinegar
1 tablespoon chopped basil
Pinch of salt
INSTRUCTIONS:
Preheat oven to 400 degrees. In a bowl combine turkey, almond flour, tomato paste,basil, egg, garlic powder and salt. Mix until evenly combined. Ball up all of the meat mixture and place on a foil lined baking sheet, then form it into a loaf shape, about 8 inches x 4 inches in shape.
In a small bowl combine tomato paste, chopped tomatoes, apple cider vinegar, chopped basil and pinch of salt. Spoon this mixture over the meatloaf and spread evenly over the top. Bake for 30 minutes.
MAKE AHEAD: You can chop up the herbs on prep day and place in an airtight container. Label it “MEATLOAF”. You could also make the sauce for the topping on prep day and store in an air tight container.
Serves: 4
Taken from: My brain 😉
INGREDIENTS:
4 skinless salmon fillets
Extra-virgin olive oil
Sea salt, to taste
Pepper, to taste
2 fresh lemons, sliced into ½ inch rings
INSTRUCTIONS
Preheat the grill to medium heat. Rub the salmon fillets with olive oil. Sprinkle with salt and pepper.
Place the lemon rings on the grill. Place the fish on top of the lemon slices/
Cook for 4 minutes, then turn the filets, placing them on the lemon slices again. Cook for another 4 minutes or until the fish is just barely opaque throughout.
Serve with grilled asparagus.
Asparagus:
Trim the woody ends of the asparagus off and place in a large container (bowl or pan) to toss with olive oil and salt/pepper (to taste). Once fully covered, place on aluminum foil and wrap tightly. Place on the grill and cook 5-7 minutes, then flip and cook another 5 minutes. The asparagus will be bright green and tender when done.
MAKE AHEAD TIP: You can trim the asparagus on prep day so they are ready to just be tossed with oil and grilled!
Servings: 4
Recipe adapted from: www.sweetcsdesigns.com
INGREDIENTS:
1 lb lean ground beef (chicken, or turkey)
1 large onion, diced
2 green bell peppers, diced
2 zucchinis, diced
2 medium tomatoes, diced
2 tbsp Homemade Taco Seasoning *see recipe below
3 cups spinach
INSTRUCTIONS:
In a large pan, add ground meat, crumble, and brown. Drain off excess fat.
Add diced onion, zucchinis, and peppers and cook until soft and browned. Add tomatoes and stir. Mix in taco seasoning- add a tbsp water if needed to mix. Keep on stove until taco mix has fully incorporated tacos.
Add spinach to a bowl, and spoon taco mixture over the top.
Serve and enjoy!
MAKE AHEAD TIP: On your prep day, dice up the onion, zucchini and peppers and place in a Ziploc baggie or container of your choice. Label it “TACO SKILLET.” On day of making the meal, you now just have to dump ingredients in other than dicing up the tomatoes!
TIP: To save more time you can use one can of tomatoes- just be sure to check ingredients and use organic if possible.
Homemade taco seasoning:
1/4 cup chili powder
4 tsp cumin
2 1/2 tsp sea salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp cayenne pepper (or more to taste)
Mix all spices in a large jar or air tight container. Store with lid securely shut tight.
Produce
3 red bell peppers
1 head broccoli
1 head cabbage
3 yellow onions
1 bunch romaine lettuce
4 roma tomatoes
1 bunch basil
2 lemons
1 bunch asparagus
2 zucchini
1 bunch baby spinach
Meat
1.5 lbs chicken breasts
3 lbs ground beef
½ lb bacon (may need to buy a full pound and use ½ lb for breakfast!)
4 salmon filets (5 oz each)
Eggs (I know, not meat… need just one!)
Canned Goods
15 oz can diced tomatoes
8 oz can tomato paste
Pantry
Olive Oil
Gr. Cumin
Paprika
Chili Powder
Salt and Pepper
Dried Oregano
Minced Garlic
Garlic Powder
Onion Powder
Apple Cider Vinegar
Coconut Flour