Sunday – Taco Skillet over spinach
Monday – Grilled Bacon Burger Bowls
Tuesday – Crockpot Chicken Sloppy Joe Sliders
Wednesday – BLT Salad with Avocado
Thursday – Crockpot Chicken Fajitas over cauliflower rice
Friday – Leftovers or whatever your heart desires!
Saturday – Grilled Garlic-Paprika Chicken Drumsticks with asparagus
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 note
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.
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 airtight container. Store with lid securely shut tight.
Serves: 4
Adapted from www.dranthonygustin.com
INGREDIENTS:
1-pound grass-fed beef
1/2-pound bacon
salt and pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne
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 peppers. 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:4
Taken from: www.Paleoleap.com
INGREDIENTS:
8 chicken drumsticks;
¼ cup olive oil;
4 garlic cloves, minced;
1 tbsp. smoked paprika;
1/2 tbsp. chili powder;
2 tbsp. fresh parsley, chopped;
2 green onions, sliced;
Sea salt and freshly ground black pepper;
INSTRUCTIONS:
Preheat a grill to 425 F.
Season each chicken drumstick to taste with sea salt and freshly ground black pepper.
In a bowl, combine the olive oil, garlic, paprika, chili powder, and fresh parsley. Brush the drumsticks with the garlic-paprika mixture evenly on all sides.
Place the drumsticks on the preheated grill. Grill for 30 to 35 minutes, turning every 5 or 6 minutes, and brushing with the remaining sauce.
MAKE AHEAD TIP: You could mix the seasonings on your prep day and store in an air tight container labeled, “GARLIC PAPRIKA CHICKEN”. OR- have a kiddo (if any at home with you!) mix the spices for you. Kids love helping in the kitchen!
Serves: 4-6
INGREDIENTS:
1 lb Asparagus
2 tbsp Olive Oil
¼ Cup freshly squeezed lemon juice
Salt and Pepper to taste
INSTRUCTIONS:
Mix the olive oil and lemon juice in a bowl and then pour into a large ziplock baggie. Add the asparagus, close the bag and shake to cover the asparagus well. Place in the fridge for 15-20 minutes. Heat the grill to 400 degrees and place the asparagus directly on the grill. Cooke for 7-10 minutes, flipping once. Remove from the grill and season with salt and pepper.
Serves: 6-8
Recipe taken from: www.therealfoodrds.com
INGREDIENTS:
1 lb. boneless skinless chicken breasts
1 lb. boneless skinless chicken thighs
14 oz. can organic tomato sauce
¼ cup canned organic tomato paste
3 Tbsp. yellow mustard
2 Tbsp. apple cider vinegar
¾ cup shredded carrots
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. chili powder
¼ tsp. sea salt
¼ tsp. black pepper
2 small sweet potatoes, sliced into ¼-inch rounds
olive oil
INSTRUCTIONS:
Place all of the ingredients EXCEPT the sweet potato and olive oil in the slow cooker. Mix to combine. Cover and cook on low for 4-6 hours.
Remove chicken from slow cooker and shred with two forks. Return back to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to eat.
While the chicken is cooking, preheat oven (or grill) to 375ºF. Brush sweet potato rounds with oil and a dash with sea salt. Bake for 15 minute or just until soft. Remove from oven and cool slightly. Place chicken between two sweet potato rounds. Add desired toppings such as pickles, onion, greens, broccoli slaw, and spinach.
MAKE AHEAD TIP: Slice the sweet potatoes and store in a container labeled “CHICKEN SLOPPY JOES:
Serves: 6-8
Recipe adapted from: www.cookingclassy.com
INGREDIENTS:
2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
INSTRUCTIONS
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.
Serve over cauliflower rice.
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MAKE AHEAD TIP: On prep day, chop up the peppers and onion and place in a container labeled “CHICKEN FAJITAS.” You can also mix up the spices and store in an airtight container. (Again, kiddos love to measure and mix things so if you have one or two around…ask for their help!)
Chop a large head of cauliflower into bite size florets, place the florets in a food processor or high speed blender (I use my Vitamix- just do small batches) and pulse until the cauliflower is in rice size pieces, being careful not to mash it up too much.
You can cook the rice in a skillet or eat it as is!
Servings: 4
Recipe taken from : www.downshiftology.com
INGREDIENTS:
1 head romaine lettuce, roughly chopped
2 cups cherry tomatoes, halved
8 slices bacon cooked, cooled and crumbled
1 green onion finely sliced
1 avocado peeled, pitted and sliced
MAYONNAISE DRESSING
1/2 cup avocado mayonnaise
1 tbsp coconut milk
1 tbsp apple cider vinegar
1/4 tsp garlic powder
salt and pepper
INSTRUCTIONS:
Add the romaine lettuce to a large salad bowl. Top with the cherry tomatoes, avocado, bacon, and green onion.
To make the mayonnaise dressing, combine all ingredients in a small bowl and whisk together.
Drizzle the salad with the mayonnaise dressing and toss to combine.
MAKE AHEAD TIP: You can chop the romaine and green onions on prep day and store both in separate containers labeled “BLT SALAD”. You can also cook the bacon and crumble it into a container labeled “BLT SALAD”
Produce:
2 Yellow onions
3 Green bell peppers
2 Red bell peppers
1 Orange bell pepper
3 tomatoes
1 bunch (or bag) of spinach
2 bunches of Romaine lettuce OR two 16 oz bags of chopped romaine
1 bag of shredded carrots
2 Sweet potatoes
2 Zucchini
1 container of cherry tomatoes
1 bunch of green onions
1 bunch Asparagus
1 avocado
1 head of cauliflower OR 1 bag of cauliflower rice (available to HyVee and Trader Joes!)
1 bunch of parsley
1 Lime
1 bunch of asparagus
Meat:
2 lbs. ground beef
1 lb. bacon
2 lbs. chicken breasts
1 lb. chicken thighs
8 chicken drumsticks
Canned Goods:
14.5 oz can diced tomatoes
14 oz can tomato sauce
1 can tomato paste
Pantry:
Chili powder
Ground Cumin
Sea Salt
Black Pepper
Paprika
Garlic Powder
Onion Powder
Ground Coriander
Dried Oregano
Cayenne Pepper
Minced Garlic (in the produce section in large jars! This is a huge time saver!!!)
Apple Cider Vinegar
Mustard
Avocado Mayo
Coconut Milk
Honey
Olive Oil
Coconut Oil
• Dice up one yellow onion, 2 zucchinis, and 2 green bell peppers and place in a container or Ziploc baggie labeled “TACO SKILLET”
• Make the taco seasoning mix and store in an air tight container/jar labeled TACO SEASONING.
• Chop one bunch of romaine lettuce (unless you bought it pre-chopped!) and slice ½ a yellow onion and one red bell pepper. Store in a container or baggie labeled “GRILLED BACON BURGER”
• Peel and slice two sweet potatoes into ¼ inch rounds. Store in a container or baggie labeled “CHICKEN SLOPPY JOES”
• Cook 8 slices of bacon and once cooled, crumble it into a container labeled “BLT SALAD”
• Chop a bunch of romaine lettuce and the green onions and store in a container labeled “BLT SALAD”
• Slice 1 red, 1 green and 1 orange bell pepper and 1 yellow onion and store all together in a container (you may need two!) labeled “CHICKEN FAJITAS”
• You (or ask your kiddos to!) can mix up the seasonings for the CHICKEN FAJITAS and the GARLIC-PAPRIKA CHICKEN DRUMSTICKS and store both in Ziploc baggies, labeled. This will save time as on meal day as you just have to grab the mix instead of mixing it then.