the saucy rabbit Meal Plan for Sep 30-Oct 6

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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 Sep 30-Oct 6 Leftover Spicy Tuna Salad w/ Crudités Leftover Kalua Pig Frittata Green Tacos w/ Roasted Tomatillo Salsa & Plums Sweet Potato, Poblano, & Corn Tacos w/ Roasted Tomatillo Salsa & Peaches Green Tacos w/ Roasted Tomatillo Salsa & Banana Sweet Potato, Poblano, & Corn Tacos w/ Roasted Tomatillo Salsa & Pluots None Went Out Leftover Stuffed Potatoes, Bacon, & Broccoli Leftover Fried Goat Cheese, Chutney, & Sweet Potatoes Leftover Prosciutto, Melon, Focaccia, & Salad Leftover Bacon Cheeseburger Casserole & Kale Leftover Curry Bowl Maple Sausage Lettuce Wraps w/ Cherry Tomatoes, Cucumbers, & Ranch Stuffed Potatoes, Bacon, & Broccoli Fried Goat Cheese w/ Peach Chutney & Roasted Sweet Potatoes Prosciutto, Melon, Focaccia, & Salad Bacon Cheeseburger Casserole & Kale Steelhead Curry Bowl Went Out Went Out

2 Sunday Leftover Spicy Tuna Salad w/ Crudités This is finishing up the leftovers from Saturday s dinner. No pickled veggies/olives this time; instead I served with sliced peaches. Parts of this image were redacted for your safety Lunch Went Out We went out to Graze and grabbed sandwiches after grocery shopping. I had their seasonal sandwich which had heirloom tomatoes, mozzarella, basil, and roasted garlic. Imagine a delicious sandwich here I was too hangry to take pics Stuffed Potatoes, Bacon, & Broccoli See next page for the recipe. Here s where I got the original recipes/inspiration: Stuffed Potatoes: Smitten Kitchen Everyday Broccoli: Six Seasons We had dinner kinda late so there was no sun to take a nice picture. Forgive this ugly looking meal It was damn delicious!

3 Sunday Stuffed Potatoes, Bacon, & Broccoli 3 large russet potatoes, washed 4 slices bacon tablespoon butter, melted cup aged cheddar, shredded 2 cloves garlic, smashed & peeled /4 teaspoon red pepper flakes 2 pounds broccoli, cut into large florets 6 large eggs lemon 3 tablespoons sesame seeds /2 cup Parmesan (or other aged cheese), grated /3 cup plain yogurt scallion, thinly sliced Salt and pepper to taste Olive oil ) Preheat oven to 400. Prick the potatoes all over with a fork and bake for 60 minutes. Leave to cool while you line a large baking sheet with parchment paper and arrange all the bacon on there in a single layer. Bake for 5-20 minutes or until crispy; remove to a paper toweled lined plate to drain, reserve 4 slices for the potatoes (crumble/ slice them), and cover the rest with foil to keep warm. 2) Halve the potatoes lengthwise and scoop out the inside, leaving a /4 inch shell all around. Brush the insides with melted butter and sprinkle with salt. Flip facedown and do the same. Bake for 5 minutes; flip faceup, sprinkle tablespoon of Serves 6 or 3 with lunch leftovers cheese in each potato, and bake for 5 more minutes. 3) Get a large skillet on medium heat with a glug of olive oil and throw in the garlic. Cook until golden brown then add the red pepper flakes and broccoli; season with salt. Increase the heat to medium high, add about /2 cup water, and cover with a lid. Steam until tender, adding more water as needed, about 0 minutes. 4) Meanwhile, crack an egg into each potato and sprinkle with the remaining cheese. Bake for 5 minutes or until the yolks are cooked to your liking. 5) Grate the zest of the lemon into a large bowl and squeeze in the juice of /2 the lemon. When the broccoli is cooked, transfer to the bowl and add the sesame seeds, parmesan, /4 cup olive oil, and salt and pepper to taste. 6) When the potatoes come out of the oven, season with pepper and garnish with a dollop of plain yogurt, scallions, and the reserved crumbled/ sliced bacon. 7) To serve, divide the potatoes, bacon, and broccoli between plates.

4 Monday Leftover Kalua Pig Frittata This is finishing up the leftovers from Saturday s lunch. I guess I m just being really lazy about taking pictures. Lunch Leftover Stuffed Potatoes, Bacon, & Broccoli Tasted good cold! Fried Goat Cheese w/ Peach Chutney & Roasted Sweet Potatoes I followed my recipe however I replaced the blueberries with peaches (it took 2 large ones for me but just weigh the cut fruit). Don t forget to throw your sweet potatoes in the slow cooker early in the day! Mmmm bacon!

5 Tuesday Green Tacos w/ Roasted Tomatillo Salsa & Sliced Plums Love & Lemons inspired me to do breakfast tacos all week! I used her recipe for the salsa and loosely followed the taco recipes. See the next page for this one. Note: You ll be using this salsa for 4 breakfasts (that s 24 tacos total) so plan accordingly or make a double batch so you don t have to think about it Lunch Leftover Fried Goat Cheese & Sweet Potatoes The plums were an afterthought Just imagine them on the plate. I chopped everything up and turned it into a salad Prosciutto, Melon, Focaccia, & Salad No real recipe here Prosciutto, sliced melon, grilled focaccia, and a simple side salad topped with halved cherry tomatoes and corn cut off the cob (use frozen if good corn is gone for the season). I was going to put avocado on the salad but the one I cut into was brown on the inside :( I made a half batch of my Basic Vinaigrette for the dressing. I served with a bottle of 206 Rosé from Rulo Winery. Try a bite of melon, bread, and prosciutto all together!

6 Tuesday Green Tacos w/ Roasted Tomatillo Salsa 6 tomatillo, husked & rinsed /4 onion, peeled jalapeno, stemmed 2 cloves garlic, unpeeled & wrapped in foil Juice of /2 lime Cilantro Olive oil Salt to taste 2 large handfuls baby spinach (about 4 ounces) 6 eggs, beaten & seasoned with salt and pepper /2 large avocado, sliced 2 tortillas (I used fajita size whole grain ones) ) Preheat oven to 450 and line a small baking sheet with parchment paper. 2) Throw the tomatillos, onion, and jalapeno onto the baking sheet and drizzle with a little olive oil and season with salt to taste. Put the garlic foil packet on there and roast everything for 5-20 minutes. 3) When done, remove the garlic from the foil, peel, and throw everything, including the lime juice and a large handful of cilantro, into the bowl of a food processor and pulse to chunky salsa. Thin with a little water if necessary. Taste for seasoning. 4) Put a large non-stick pan on medium high heat with a drizzle of olive oil. When hot, wilt in the baby spinach and season with a little salt and pepper. Pour in the eggs, stir to combine, Serves 3 (with extra salsa) and cook, stirring frequently, until scrambled to your liking. 5) While your eggs are cooking, wrap tortillas in a lightly damp paper towel and microwave for 30 seconds to heat through or heat in a dry pan on medium high heat (you ll have to start doing this in step 4 if you go the pan route). 6) To serve, divide the eggs between tortillas and top with avocado slices, a dollop of salsa, and a few cilantro leaves. I made the salsa Tuesday morning, however if you re a meal prepper, you can totally make it ahead of time!

7 Wednesday Roasted Sweet Potato, Poblano, & Corn Tacos w/ Roasted Tomatillo Salsa & Sliced Peaches Don t forget to save half of the sweet potatoes, peppers, and corn for breakfast on Friday! I served with sliced peaches, however these were really filling tacos by themselves. See the next page for the recipe. Here s where I got the original recipe: Roasted Sweet Potato Tacos from Love & Lemons Lunch Leftover Prosciutto, Melon, Focaccia, & Salad These aren t the tacos you re looking for... I added the prosciutto to the salad and ate the melon & bread on the side Bacon Cheeseburger Casserole & Kale See the next page for the recipe. Here s where I got the original recipe: Bacon Cheeseburger Casserole from PaleOMG I think all the condiments could be replaced with a can of tomato sauce

8 Wednesday Sweet Potato & Poblano, & Corn Tacos 2 medium sweet potatoes, diced 2 poblano peppers, sliced Olive oil Salt and pepper to taste cup frozen corn 6 eggs, beaten & seasoned with salt and pepper 2 tortillas (I used fajita size whole grain ones) /2 large avocado, sliced Roasted Tomatillo Salsa Cilantro leaves ) Preheat oven to 425 and line a baking sheet with parchment paper. 2) Throw the sweet potatoes on one side of the baking sheet and the peppers on the other. Drizzle the veggies with olive oil and season with salt and pepper. Stir to coat, keeping each pile separate. Roast for 20 minutes or until the veggies are softened and turning golden at the edges (the peppers may finish before the potatoes; remove them and set aside if you need to). 3) Meanwhile, throw the corn in a small pot, cover with water, and bring to a boil. Simmer for 3 minutes, drain, and set aside. 4) When the veggies are cooked to your liking, get a large skillet on medium high heat with a drizzle of olive oil. Throw in the sweet potatoes, poblano, and corn and stir to combine. Pour in the eggs and cook until scrambled, Serves 3 (with extra veggies for later) stirring occasionally. 5) While your eggs are cooking, wrap tortillas in a lightly damp paper towel and microwave for 30 seconds to heat through or heat in a dry pan on medium high heat (you ll have to start doing this before step 4 if you go the pan route). 6) To serve, divide the eggs between tortillas and top with avocado slices, a dollop of salsa, and a few cilantro leaves. Save half of the sweet potatoes, poblanos, and corn for breakfast on Friday.

9 Wednesday Bacon Cheeseburger Casserole & Kale /2 lb bacon, thinly sliced large head cauliflower, cut into florets /4 cup nutritional yeast teaspoon salt /2 teaspoon garlic powder /2 teaspoon onion powder /4 teaspoon white pepper 2 eggs 2 pounds ground beef /2 onion, finely chopped 2 cloves garlic, peeled & finely chopped /2 cup ketchup /4 mustard /4 mayonnaise Salt and pepper to taste 2 bunches kale, washed and stemmed scallion, thinly sliced ) Preheat oven to 400 and grease a 9x3 baking dish. 2) Get a large pan on medium high heat and cook the bacon until crispy. Remove to a paper toweled lined plate to drain. 3) Meanwhile, throw the cauliflower into a large pot and cover with water. Bring to a boil, cover, and simmer until very fork tender, about 0 minutes. Drain and throw into a blender along with the nutritional yeast, salt, garlic powder, onion powder, white pepper, and eggs. Blend until smooth (using a Vitamix, I had to coax Serves 6 or 3 with lunch leftovers this along with the tamper). Set aside. 4) When the bacon is done, drain most all of the bacon fat from the pan (save in a jar for cooking!) and throw in the ground beef, onion, garlic, and a bit of salt and pepper. Cook until the meat is cooked through then add the ketchup, mustard, mayonnaise, and half the bacon. Check for seasoning. 5) Pour the beef into the baking dish and spread evenly before topping with the cauliflower and spread out again. Top with the remaining bacon, a bit of pepper, and bake for 25 minutes. 6) While the casserole is baking, rip the kale into bite-size bits and throw into a large pot. Add about inch of water to the pot, cover, and bring to a boil. Turn the heat down to medium high and steam until softened, about 5 minutes. Take the lid off and let the water cook away or drain. Toss in tablespoon of butter and season with salt and Old Bay seasoning to taste. 7) To serve, divide the casserole and kale between plates and sprinkle with the scallions.

10 Thursday Green Tacos w/ Roasted Tomatillo Salsa & Banana See Tuesday s breakfast. This time you ll be starting the recipe on step 4. There s a banana there I swear! Lunch Leftover Cheeseburger Casserole & Kale Definitely need to reheat this one... Steelhead Curry Bowl This is one of my favorite recipes! Feel free to use a different kind of fish or rice with this one cooking times will vary though. I love curry! You can use a curry paste instead of powder if you have it on hand

11 Friday Roasted Sweet Potato, Poblano, & Corn Tacos w/ Roasted Tomatillo Salsa & Sliced Pluots See Wednesday s breakfast. This time you ll be starting the recipe on step 4. Again, fruit isn t really needed as they are pretty filling, but my pluots were going soft I really wish I had taken a pictures of these tacos... Lunch Leftover Steelhead Curry Bowl Reheats surprisingly well Just keep the fish in one whole piece Went Out I hadn t planned on going out, but the husband was at a wedding rehearsal and a friend of mine coerced me into joining her at Whitehouse-Crawford. You know I can t resist that burger! Oh WHC Burger you make my world go round.

12 Saturday None I just wasn t hungry after last night s indulging so we had an early lunch instead. No, I was not hungover Lunch Maple Sausage Lettuce Wraps w/ Cherry Tomatoes, Cucumber, & Ranch See the next page for the recipe. Here s where I got the original recipes/inspiration: Maple Sausages from Nom Nom Paleo Ranch Dressing from Well Fed Weeknights Note: Save 6 sausage patties for breakfast next week It s a light lunch add some fruit or something if you re really hungry Went Out We went to a wedding and ate the catered Mexican food (beans, rice, chips, etc). Hey Free wedding cake

13 Saturday Lunch (or whatever) Maple Sausage Lettuce Wrap w/ Cherry Tomatoes, Cucumbers, & Ranch Maple Sausages 2 pounds ground pork 2 tablespoon maple syrup tablespoon kosher salt teaspoon black pepper tablespoon fresh sage, minced tablespoon fresh thyme, minced tablespoon fresh rosemary, minced /2 teaspoon chipotle chile powder Ranch Dressing clove garlic large egg yolk 2 tablespoons plus /2 cup olive oil Juice of /2 lemon tablespoon fresh parsley leaves tablespoon dried chives /2 teaspoon paprika /2 teaspoon salt Everything Else 2 pints cherry tomatoes 2 cucumbers, sliced head butter lettuce, leaves separated & washed ) Preheat oven to 375 and line a baking sheet with parchment paper. 2) Combine all the maple sausage ingredients in a large bowl. Divide the meat into 8 balls and press out into small patties about /2 inch thick Serves 6 or 3 with lunch leftovers (I do this all on the baking sheet). Bake for 20 minutes or until cooked through. 3) Meanwhile, make the ranch dressing: In a large cup or jar, throw in all the dressing ingredients except the /2 cup olive oil and use a hand blender to blitz until smooth. With the motor running, slowly pour in the /2 cup olive oil until a thick dressing is formed. Set aside. 4) To serve, give each person 2 sausages with a lettuce cup for each and divvy up the ranch, tomatoes, and cucumber. Save 6 sausages for breakfast next week

14 Roasted Sweet Potatoes Wash 6 medium sweet potatoes and throw in a slow cooker (they won t fit in a single layer and that s fine). Cook on low for 8-9 hours. Basic Vinaigrette In a mason jar, throw in /2 cup olive oil, 2 tablespoons white balsamic vinegar, a squeeze of honey and Dijon mustard, and salt and pepper to taste. Shake to combine. Will keep in the fridge for week.