the saucy rabbit Meal Plan for October 7-13

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1 This meal plan feeds 3 if you follow as is. Keep in mind, each dinner technically serves 6 but we eat leftovers for lunch. Also each breakfast can be easily scaled up or down to suit your needs. All underlined text are links you can click on for recipes the saucy rabbit Meal Plan for October 7-3 Leftover Maple Sausage Lettuce Wraps, Veggies, & French Toast Green Eggs & Cinnamon Toast Sausage, Spinach,& Ricotta Tacos Sandwiches Veggie Scramble & Plums Sandwiches Veggie Scramble, Toast, & Grapes None Leftover Kale & Mushroom Lasagna Leftover Tuna Cakes, Veggies, & Rice Leftover Chicken- Roasted Radish Salad Went Out Leftover Meatloaf, Potatoes, & Peas Leftover Beef, Broccoli, & Brown Rice Kale & Mushroom Lasagna Spicy Tuna Cakes, Sautéed Veggies, & Sticky Rice Grilled Chicken, Roasted Radishes, & Salad Went Out Sweet & Spicy Meatloaf, Fingerling Potatoes, & Peas Chinese Beef & Broccoli w/ Brown Rice Went Out

2 Sunday Brunch Leftover Maple Sausage Lettuce Wrap, Veggies w/ Ranch, Plums, & Pecan-Rum French Toast This is finishing up the leftovers from Saturday s lunch with the addition of French toast. See the next page for the French toast recipe. We also opened a bottle of sparkling wine (Antech Limoux Brut). If you re not up for a large brunch, I d recommend just making the French toast for breakfast and having the leftover lettuce wraps for lunch. Here s where I got the original recipe: Pecan-Rum French Toast from Cook s Illustrated Lazy Sundays are the best if there s bubbles Kale & Mushroom Lasagna See next page for the recipe. Here s where I got the original recipe: Kale & Mushroom Lasagna from Six Seasons I liked how this recipe didn t bother with dividing ingredients between layers. Just dump it all on there!

3 Sunday Brunch Pecan-Rum French Toast 9 slices cinnamon raisin bread (sandwich bread thickness) cup whole milk, warmed 3 large egg yolks 4 tablespoons brown sugar, packed 4 tablespoons butter tablespoon vanilla extract 2 teaspoons dark rum (optional) teaspoon cinnamon /4 teaspoon salt /2 cup pecans Maple syrup Serves 3-4 5) When the griddle is hot, melt the remaining 2 tablespoons butter on there and throw on the soaked bread slices. Sprinkle the top of each slice evenly with the pecan mixture. Cook the bread until golden brown, about 4 minutes on each side. Serve warm with the maple syrup. ) Preheat oven to 300. Place a wire rack on a baking sheet and arrange the bread in a single layer. Bake bread for 5 minutes or until mostly dry throughout, flipping slices halfway through. Remove from oven and let cool. 2) While the bread is baking, grab a bowl and whisk milk, egg yolks, 3 tablespoons brown sugar, 2 tablespoons melted butter, vanilla extract, rum, /2 teaspoon cinnamon, and salt until combined. Pour into a 9x3 baking dish. 3) In a small food processor, blitz together the pecans, tablespoon brown sugar, and /2 teaspoon cinnamon until coarsely ground. Set aside. 4) Preheat an electric griddle to 350. While the griddle is warming up, soak the bread in the milk mixture for about 20 seconds per side. Remove the rack and arrange the soaked bread slices on the baking sheet. I had 5 slices of cinnamon bread leftover that I saved for breakfast on Monday

4 Sunday Kale & Mushroom Lasagna 6 tablespoons butter /4 cup all purpose flour 2 cups broth (I used chicken) cup whole milk Salt and pepper to taste pound mushrooms, cleaned & finely chopped pound kale, cleaned, stemmed, & thinly sliced Zest of lemon pound whole milk ricotta cheese No-boil lasagna noodles (you won t need a whole box I used 0) /2 cups parmesan cheese, freshly grated Serves 6 or 3 with lunch leftovers 4) Combine the ricotta and lemon zest in a bowl. 5) Preheat the oven to 375 and assemble the lasagna. Grab a 9x3 baking dish and pour in a little less than half of the milk sauce. Throw on a layer of noodles, breaking to fit if necessary. Spread the mushrooms evenly over the noodles and then top with the kale. Throw on another layer of noodles then spread on the ricotta mixture. Add another layer of noodles and top with the remaining sauce. Sprinkle with the parmesan. 6) Bake for 45 minutes or until golden brown and bubbly. Let the lasagna rest for 20 minutes before serving. ) Put a medium pot on medium heat and melt in 4 tablespoons of butter. Whisk in the flour until smooth and cook for another minute or two before pouring in the broth and milk. Keep whisking until the lumps are gone and bring to a boil. Reduce heat and simmer for 5 minutes to thicken up a bit then season with salt and pepper to taste. 2) Grab a large skillet and put it on medium high heat with the remaining 2 tablespoons butter. When melted, throw in the mushrooms and season with salt and pepper. Cook until the mushrooms have released their liquid and it evaporates, about 0 minutes. Remove to a bowl and set aside. 3) Return the skillet to the heat and throw in the kale, sprinkle with a bit of salt, and cooking until wilted and very tender, about 0 minutes. Add a splash or two of water if the pan gets too dry. Season with salt and pepper to taste.

5 Monday Green Eggs & Cinnamon Toast For the eggs, I simply wilted a couple large handfuls of baby spinach in a non-stick pan with a little bacon fat before scrambling in eggs. We also finished up the leftover cinnamon raisin bread from Sunday s brunch. I seriously debated making more French toast with the leftover bread Lunch Leftover Kale & Mushroom Lasagna Spicy Tuna Cakes, Sautéed Veggies, & Sticky Rice See next page for the recipe. Here s where I got the original recipe: Spicy Tuna Cakes from Nom Nom Paleo I typically make these tuna cakes for breakfast but they taste great anytime!

6 Monday Spicy Tuna Cakes, Sautéed Veggies, & Sticky Rice -2 medium sweet potatoes ( /3 cup mashed) /2 cups short grain glutinous rice (I use Calrose) 3 tablespoons butter or ghee, melted 0 ounces canned tuna, drained 3 scallions, thinly sliced handful cilantro, finely chopped 2 large eggs, beaten jalapeno, finely chopped lemon /2 teaspoon red pepper flakes Salt and pepper to taste Olive oil onion, thinly sliced /4 lb shiitake mushrooms, stemmed & thinly sliced bell pepper, thinly sliced bok choy, washed, trimmed, and sliced 8 ounces sugar snap peas Soy sauce, fish sauce, & sesame oil for seasoning ) Stab your sweet potato with a fork all over and throw onto a plate loosely wrapped with a damp paper towel. Microwave for 5 minutes, turn over, and nuke for 2 minutes at a time until soft. Set aside to cool. 2) Throw the rice in a medium saucepan and cover with cold water. Swirl the rice around with your hand and carefully pour the water out (leaving the rice in the pot). Repeat this process until Serves 6 or 3 with lunch leftovers the water runs clear. Add /2 cups of cold water and let the rice soak for 30 minutes. 3) While the rice is soaking, preheat oven to 350. Grab a 2-cup muffin tin and grease with tablespoon of the melted butter. 4) Scoop the potato flesh out of the skins and throw in a large bowl. Mash thoroughly with a fork. Add the remaining 2 tablespoons butter, tuna, scallions, cilantro, jalapeno, zest of the lemon, and red pepper flakes. Mix together and season with salt and pepper to taste. 5) Divide the tuna mixture between the muffins cups and flatten the tops with a spoon. Bake for minutes. 6) After the rice has soaked, put the pot over medium high heat, covered, until large bubbles start forming and the pot appears to be about to overflow (about 0 minutes). Stir, recover, then turn the heat down to low and cook for 0 minutes. Stir, recover, and set aside until ready to eat. 7) When the tuna cakes have about 5 minutes left, heat a large pan over medium high to high heat with 2 tablespoons of olive oil. When hot, throw in the onion and cook for a couple of minutes to soften before adding the mushrooms, bell pepper, and bok choy. Sauté until just tender then add the sugar snap peas and cook until everything s cooked to your liking. Season with a splash each of soy sauce, fish sauce, and sesame oil as well as salt and pepper to taste. 8) When the tuna cakes are done, transfer to a wire rack to cool. 9) Serve the tuna cakes with the lemon cut into wedges for squeezing over, rice, and veggies.

7 Tuesday Sausage, Spinach, & Ricotta Tacos Note: These tacos are using the 6 maple sausages saved from last Saturday s lunch. Wilt a couple large handfuls of baby spinach in a pan with a little bacon fat. Stir in the chopped up sausages to reheat and then scramble in 4 eggs. Serve in tortillas with little dollops of ricotta cheese if you have it (I had extra from the lasagna). I had just enough tortillas leftover from last week s breakfast tacos to turn this scramble into more tacos! Lunch Leftover Spicy Tuna Cakes, Sautéed Veggies, & Sticky Rice I combined the rice and veggies for reheating but ate the tuna cold Grilled Chicken, Roasted Radishes, & Salad I made a batch of my Go-To Chicken to go along with the Roasted Radishes and a simple side salad. See next page from the combined recipes. Here s where I got the original recipe: Roasted Radish with Brown Butter, Chile, and Honey from Six Seasons The sauce for the radishes tasted equally awesome on the chicken

8 Tuesday Grilled Chicken, Roasted Radishes, & Salad batch Go-To Chicken ready for the grill 2 bunches radishes, cleaned, trimmed, & halved Olive oil Salt and pepper to taste /2 teaspoon red pepper flakes tablespoon butter tablespoon red wine vinegar tablespoon honey -5 ounce package salad greens cup cherry tomatoes, halved carrot, shredded or sliced cucumber, sliced Serves 6 or 3 with lunch leftovers wine vinegar. Toss for 30 seconds or so before drizzling with olive oil and seasoning with salt and pepper to taste. Toss in the cherry tomatoes, carrot, and cucumber. 6) Serve the chicken with the roasted radishes, drizzling the sauce over both, and the salad on the side. ) Preheat the grill to medium high for the chicken and the oven to 375 for the radishes. 2) Put a large ovenproof pan on medium high heat with a good glug of olive oil. When hot, throw in the radishes in a single layer, cut side down. Cook until browned then transfer to the oven and cook until tender, about 5 minutes. 3) Meanwhile throw the chicken on the grill and cook for 4-5 minutes on each side. Remove to a plate and tent with foil. 4) Whenever the radishes are done roasting, remove from the oven and put on a medium-low heat. Add the butter and season with salt, pepper, and red pepper flakes. Cook until the butter turns golden brown, about 3-5 minutes. 5) Meanwhile, throw the salad greens into a large bowl and drizzle with about tablespoon of red

9 Wednesday Sandwiches I used soft focaccia rolls from Walla Walla Bread Co, however any bread (including the plain ol sandwich variety) will work just fine. Also if you don t like brie, use a different cheese. If you don t like bacon *raises eyebrows skeptically* then use whatever meat makes you happy. So on and so forth It s your damn sandwich. Lunch Leftover Chicken-Roasted Radish Salad I really just make this sandwich for an excuse to eat oozy brie I chopped up the chicken and radishes and just ate everything as a salad Went Out We went out to TMACS and shared the Antipasto Board, a delicious Pear Salad with a Truffle Vinaigrette, and a bottle of Prosecco. Afterwards we stopped in at the Colville Street Patisserie for a Spice Cake with Vanilla Toffee Apples. Although we shared dinner and drinks I did not share my dessert

10 Wednesday Sandwiches /2 pound bacon 6 slices bread or 3 sandwich rolls, halved 4 ounces brie, sliced 6 large eggs Salt and pepper to taste Dijon mustard Baby arugula Serves 3 Feel free to change up the meat, cheese, greens, and/or condiment to suit your taste buds ) Preheat oven to 375 and line a rimmed baking sheet with parchment. Arrange the bacon in a single layer and bake for 20 minutes or until as crisp as you like. Remove to a paper towel-lined plate to drain. Turn the oven to broil. 2) Grab a large non-stick skillet and put on mediumhigh heat. Spoon some of the bacon fat into the pan and when hot break in the eggs, season with salt and pepper, and cook to your liking (I prefer non-runny yolks for sandwiches). 3) Meanwhile, throw the bread under the broiler and toast lightly on each side. When done, remove from the oven and evenly divide the brie between half of the bread slices. Spread mustard on the other slices. 4) When the eggs are done, put 2 on each bread slice with cheese and top with the bacon, a small handful of arugula, and the other mustardy bread slice.

11 Thursday Veggie Scramble & Plums Sauté / 2 an onion, / 2 red bell pepper, and sliced garlic clove in a little bacon fat until softened. Then stir in handful halved cherry tomatoes and wilt in 2 large handfuls of baby spinach. Season with salt and pepper and scramble in 6 eggs. Note: Save the other / 2 of the onion and bell pepper for dinner tonight My plum was unfortunately not quite ripe yet :( Lunch Went Out I went out to Walla Walla Bread Co and had half a Tuna Melt with their Roasted Potatoes. Sweet & Spicy Meatloaf, Fingerling Potatoes, & Peas This was my first time doing meatloaf and potatoes in the handy Instant Pot. See the next page for the recipe. I served dinner with a 204 Syrah from El Corazon. Here s where I got the original recipe: Sweet & Spicy Garlic-Herb Meatloaf from PaleOMG Definitely not the meatloaf I grew up with. The spicy sauce was pretty great

12 Thursday This recipe uses an Instant Pot Sweet & Spicy Meatloaf w/ Fingerling Potatoes & Peas Serves 6 or 3 with lunch leftovers pound ground beef pound ground pork 6 cloves garlic, minced /2 onion, finely chopped /2 bell pepper, finely chopped 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped cup almond flour 2 tablespoons + /2 cup ketchup 3 tablespoon mustard egg Salt and pepper 3 teaspoons red pepper flakes /2 pounds fingerling potatoes cup broth (I used chicken) 2 tablespoons molasses tablespoon coconut aminos/soy sauce Cayenne pepper pound frozen peas 3 tablespoons butter/ghee scallion, thinly sliced. ) In a bowl, combine the beef, pork, garlic, onion, bell pepper, rosemary, thyme, 2 tablespoons ketchup, 2 tablespoons mustard, egg, 2 teaspoons salt, red pepper flakes, and /2 teaspoon pepper. 2) Use a knife to poke a hole in each potato and throw into the Instant Pot basin along with the broth and a pinch of salt. Put a steamer rack (like the one that came with your Instant Pot) on top of the potatoes. 3) Get out 2 long pieces of foil and place them on top of each other in a plus sign. Place the meat mixture on it and shape into a 6 inch round. Roll up the sides of the foil so it will hold all the excess juices and throw that sucker on top of the rack/potatoes. 4) Close the lid on the Instant Pot, make sure the pressure valve is set to sealing, push Manual, and set the timer for 30 minutes. When the meatloaf has 0 minutes left, preheat the broiler. 5) In a small saucepan, combine /2 cup ketchup, molasses, coconut aminos, tablespoon mustard, 2 teaspoons red pepper flakes, and a hefty pinch of cayenne. Turn the heat on to medium and simmer for 0 minutes or until thicker and darker. Set aside. 6) Get a medium pot, pour in the peas, and cover with water. Bring to a boil, covered, and simmer for about 5 minutes. Drain, return to the pot, toss in tablespoon of butter, season with salt/pepper, and cover. Set aside. 7) When the Instant Pot timer goes off, quick release the pressure and when you re able to open the lid, place the meatloaf on a baking sheet. Use a slotted spoon and put the potatoes on the sheet next to the meatloaf. Brush 2 tablespoons melted butter onto the potatoes and sprinkle with salt. Brush the ketchup sauce onto the meatloaf (you may not use it all). Broil for 5 minutes. 8) Sprinkle the meatloaf with the scallion and serve with the potatoes, peas, and any extra sauce.

13 Friday Sandwiches See Wednesday s breakfast for the recipe. This time around I used sliced sourdough (it s from the loaf I bought to make breadcrumbs for tonight s dinner). Another beautiful day with oozy brie in my life! Lunch Leftover Meatloaf, Potatoes, & Peas Chinese Beef & Broccoli w/ Brown Rice I normally don t splurge on spendy cuts of meat like ribeyes, but sometimes you gotta live a little and I m glad I did...i forgot how tender that cut it! You ll save time and make dinner feel less stressful if you make the breadcrumbs in advance if you re feeling really motivated make the vinaigrette too! I served dinner with a 205 Syrah from Foundry Vineyards (it was really young, but will age into something beautiful) If you re really short on time or feeling lazy, you can skip the breadcrumbs

14 Friday Chinese Beef & Broccoli with Brown Rice Make the breadcrumbs (Step ) and vinaigrette (Step 4) in advance if you can Serves 6 or 3 with lunch leftovers 4 slices good quality crusty bread, cut into cubes 3 boneless ribeye steaks, inch thick Salt and pepper cup long grain brown rice 2 tablespoons balsamic vinegar /3 cup golden raisins 3 cloves garlic, smashed and peeled 3 tablespoons capers, rinsed 2-ounce can anchovies, drained large handful parsley leaves /3 cup extra virgin olive oil tablespoon butter or olive oil 2 pounds broccoli, cut into florets ) Preheat oven to 250. Throw your bread cubes in a single layer on a baking sheet. Bake until bread is dried out, start checking after 30 minutes. Let cool completely then blitz in a food processor to make coarse crumbs. 2) Season the steaks liberally with salt and pepper and set aside. 3) Grab a medium pot, add 2 cups of water, and bring to a boil. Throw in the brown rice along with a good pinch of salt and tablespoon of butter. Cover, reduce heat to low, and simmer for 45 minutes. Stir, recover, and set aside. 4) Meanwhile, make the vinaigrette. Combine the vinegar and raisins in a bowl and soak for 30 minutes. Throw the garlic in a food processor and pulse to finely chop before adding the capers and anchovies. Process to a smooth paste, scraping the sides if you need to. Add the parsley and pulse to chop before adding the vinegar-raisin mixture. Pulse to combine, but leave kind of chunky. Scrape into a bowl and whisk in the olive oil; season to taste with salt and pepper. 5) Heat a large pan over high heat. Use a paper towel to pat the steaks as dry as possible and add to the pan. Reduce heat to medium and cook for 4-5 minutes per side or until cooked to your liking. Transfer to a plate and tent with foil. 6) Return the pan to the heat, increase to high, and throw in the broccoli. Add cup water, cover, and steam for 5 minutes. Uncover and cook until the broccoli is tender and the water has evaporated. 7) Remove from heat and stir in about 2 /3 cup of the vinaigrette. Taste, adjust seasoning, and add more dressing if needed. 8) Slice the steak against the grain into thin-ish slices. Serve on top of the broccoli with a generous sprinkling of bread crumbs and the brown rice on the side.

15 Saturday Veggie Scramble, Toast, & Grapes See Thursday s breakfast for the recipe. This time I didn t have cherry tomatoes and I served it with toast (leftover from yesterday s loaf) and a few grapes. Buttered and honeyed toast is the best Lunch Leftover Beef, Broccoli, & Brown Rice Went Out We went out to TMACS (yes again don t judge me!) and shared the House Fries and Tuna Crudo. We also ordered a split size bottle of Champagne that was amazingly balanced and perfect. This was the first time I ve ordered the Tuna Crudo It was really fresh and light!

16 Bonus Dessert Peanut Butter Cookie Dough Bars This recipe belongs completely to Love & Lemons Makes 8 bars /2 cup + 2 tablespoons creamy peanut butter /4 cup + tablespoon coconut oil, melted /4 cup + tablespoon maple syrup 2 teaspoons vanilla extract Sea salt 2 /2 cups almond flour 2 /2 tablespoons maca root powder cup chocolate chips /2 cups walnuts, toasted 2 tablespoon cacao powder 0 large dates (soaked in hot water if not soft) Flaky salt (optional) ) Grab an 8x8 baking dish and line with parchment paper. 2) In a bowl, combine the peanut butter, coconut oil, maple syrup, and vanilla. Stir in /2 teaspoon sea salt, almond flour, and maca then fold in the chocolate chips. Dump into the pan and spread evenly before tossing that sucker into the freezer. 3) In a food processor, blitz together the walnuts, cacao powder, and /4 teaspoon salt until the nuts are nicely chopped. Throw in the dates and process until smooth, adding a little water if needed. Grab the 8x8 pan out of the freezer and spread the walnut mixture evenly on top. Sprinkle with a little flaky salt if you d like (I think you should). 4) Freeze for 30 minutes before slicing into 8 bars. Store in the fridge or freezer (thaw frozen bars for about 5 minutes before eating). Every time I ate one of these delicious, addicting little things I told myself I d take a picture next time. Well. That pan disappeared quickly.