2 Meal Plan Breakfast Lunch Dinner Day 1 Classic Omelet with Mushrooms and Bacon All Natural Salsa Burgers Over Leafy Greens Perfect Pot Roast A3 B3 C3 Day 2 Leftovers from B3 A1 B3 Zesty Spinach Salad with Roasted Chicken E3 Leftovers from C3 C3 Day 3 Cheesy Turkey Sausage Omelet Leftovers from E3 Pan Seared Pork Chops with Asparagus G3 E3 I3 Day 4 Day 5 Day 6 Veggie Scrambled Eggs Ham and Swiss Scramble Scrambled Eggs with Goat Cheese and Roasted Pepper Savory Chicken Salad Wrap Pizza Soup Jalapeño Tuna Salad Chunky Chicken Chili J3 K3 L3 Chicken and Veggie Stir Fry M3 N3 O3 Grilled Tilapia with Garlic Tamari Mushrooms D3 Day 7 Reward Day, Eat What You Would Like! Reward Day, Eat What You Would Like! Reward Day, Eat What You Would Like!
3 Shopping List PANTRY ITEMS 14 tbsp Extra virgin olive oil 4 tbsp Coconut oil 3 cups Beef broth Salt and pepper 7 tbsp Cider vinegar 2 tsp Oregano 1/4 tsp Mustard seeds 1/2 tsp Fennel seeds 1/2 tbsp Cayenne pepper 1 tbsp Tamari sauce 10 Olives 2 cans Tuna 3/4 tbsp Chili powder 1/2 tsp Ground cumin 1/4 cup Almonds 1 tbsp Avocado oil 1/2 cup Chicken stock 1/2 tsp Thyme 1/2 tsp Sage 1/2 tsp Paprika 1/8 tsp Nutmeg 2 tbsp Tomato sauce 2 tbsp Veggie salsa REFRIGERATOR ITEMS 18 Eggs (organic, cage-free preferable) 1/4 oz Goat cheese 1 slice Cheddar cheese 1 1/2 tbsp Butter 1/4 cup Swiss cheese 1/2 cup Mozzarella cheese 1 slice Bacon MEALS C3, D3, E3,,, I3, L3, N3 B3, G3, J3, M3, O3 C3 All to taste E3, K3 E3, N3,, O3, L3 I3, L3 I3 K3 K3 L3, N3 L3 L3 L3 M3 N3 B3 MEALS A3, D3, E3, G3, J3, M3, O3 D3 G3 A3, L3 M3 N3 A3 1 slice Ham M3 5 Pepperoni slices N3 FRESH HERBS AND PRODUCE 1 large and 3/4 cup Green bell pepper 1 1/4 cups Onions 3 1/4 cups Mushrooms 6 cloves Garlic 1 cup Green leaf lettuce 1 cup Carrots 1/2 tbsp Fresh rosemary 1 tsp Thyme leaves 1/4 cup Tomatoes 1 tsp Shallots 6 cups Baby spinach 1/2 cup Scallions 5 Basil leaves 1 tsp Lime juice 1 tbsp Parsley 1/2 Jalapeño pepper 1 1/4 Avocado 1 tbsp Lemon juice 1 head Butterhead lettuce 3/4 cup Asparagus 1/2 cup Zucchini 3/4 cup Celery 2 large leaves Romaine lettuce 1 tsp Arrowroot 4 tbsp Green onions 1/4 cup Red bell peppers 1/4 cup Broccoli MEAT, FISH, POULTRY 3 Large chicken breasts (boneless, skinless) 8 oz grass-fed ground beef 8 oz Beef chuck roast 1 (4 oz) Tilapia fillet 2 links Turkey sausage 1 (4 oz) Pork chop MEALS A3, D3, M3, N3 A3, C3, I3, K3, L3, N3 A3,, M3, N3, O3 A3, C3, D3, E3,, I3, L3 B3 C3, J3 C3 C3 D3, M3 D3 E3, L3 I3, O3 J3 K3, L3 K3 L3 E3 O3 O3 E3, K3, L3, O3 B3 C3 G3 I3 MEALS
4 Classic Omelet with Mushrooms and Bacon week 3 day 1 BREAKFAST A3 1 5 minutes 5 minutes 1 slice bacon, chopped 1/2 cup mushrooms, sliced 3 eggs 1/2 tablespoon butter % 28% 4% Cook bacon to desired crispness, remove from skillet and set aside on paper towel to drain and cool. Drain grease from skillet after removing the bacon, reserving 1 tbsp, and sautee mushrooms until brown and tender. Remove mushrooms and set aside. In a small bowl, whisk eggs. Heat a non-stick (broiler-safe) skillet over medium heat. Add butter, then once it is sizzling, slowly pour in the egg mixture. Reduce to low heat, cook for 5 minutes (or until eggs are set and light golden brown). Remove from heat, sprinkle the omelet with seasonings. Crumble bacon and sprinkle evenly across the omelet, and also add mushrooms. Using a spatula, carefully fold the omelet in half, and roll it out of the pan and onto a serving plate. All Natural Salsa Burgers Over Leafy Greens week 3 day 2 lunch B minutes 10 minutes 1 tbsp Coconut oil 8 oz ground beef (grass-fed) 2 tbsp Veggie salsa 1 cup Green leaf Lettuce % 31% 3% In a medium size bowl, add grass-fed ground beef and season with salt and pepper. Mix well to incorporate all ingredients. Using your hands, create a large ball with the beef mixture and divide it into 2 evenly sized portions. Take each portion and form into individual patties. Burgers can be cooked on preheated grill or in a lightly oiled skillet on the stove top, on high heat. Cook on each side for ~ 5 minutes, or until desired amount of doneness. Serve the burgers on top of the salad and top with the veggie salsa..
5 Perfect Pot Roast week 3 day 1 DINNER C minutes 240 minutes % 31% 5% 4 tablespoons olive oil 1/2 cup onions, chopped 1/2 cup carrots, sliced 1 clove garlic, minced 8 ounces beef chuck roast 3 cups beef broth 1/2 tablespoon rosemary, chopped 1 teaspoon thyme leaves, chopped 1 teaspoon pepper Heat a large pot over medium-high heat. Add ~2-3 tbsp of olive oil and cook until shimmering. Once the pot is very hot, carefully place the onion into the pot and allow them to brown, then add the minced garlic and saute until they start to caramelize. Remove the onions and garlic from the pan and set aside. Return the pot to the stove top, add in the sliced carrots, and cook them for ~1-2 minutes, or until slightly browned. Continues below Perfect Pot Roast week 3 day 1 DINNER C minutes 240 minutes % 31% 5% Remove carrots from the pan and set aside with the onions. Add the remaining olive oil to the same pan over high heat. Generously season the roast with salt and pepper and place it in the very hot pan, searing the meat on all sides until it s browned and has a slight crust all over. Remove the roast and return the pan to the burner over high heat. Carefully add the beef broth to deglaze the pan, using a spatula or whisk to scrape the bits from the bottom. Once all of the flavorful bits have been scraped from the bottom of the pot, return the roast and add enough beef stock (or water) to halfway cover the meat (~2-3 cups). Add in the onions and carrots, and the chopped rosemary and thyme leaves. Cover the pot with a lid and roast in the oven at 275 F for~ 3-4 hours, until very tender. Cooking time can vary depending on the size of your roast and oven temperature, but a general rule is an hour per pound of meat.
6 Zesty Spinach Salad with Roasted Chicken week 3 day 2 LUNCH E3 2 5 minutes 10 minutes % 30% 8% 1 chicken breast, chopped 6 tablespoons cider vinegar 6 cups baby spinach 1 teaspoon ground oregano 2 hard boiled eggs, sliced 1 clove garlic, minced 2 tablespoons olive oil 4 tablespoons chopped green onions Chop roasted/grilled chicken into bite size chunks. Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions and hard boiled eggs. For the vinaigrette, combine olive oil, vinegar, minced garlic and oregano in a small bowl and mix to incorporate. Pour the dressing into a glass jar with a tight sealing lid, and refrigerate for ~ 1 hour to allow flavors to blend. To serve, top salad with roasted chicken, green onions and hard boiled eggs. Drizzle with vinaigrette. Cheesy Turkey Sausage Omelet week 3 day 3 breakfast G3 1 5 minutes 10 minutes % 33% 2% 1 egg 3 egg whites 2 turkey sausage links 1 teaspoon coconut oil 1 slice cheddar cheese Cut turkey sausage into cubes and heat (in skillet or microwave). In a small bowl, mix 1 whole egg and 3 egg whites and pour into a heated, non-stick skillet with coconut oil. Once egg has set in the pan, add turkey sausage and cheese to the center and flip the edge of the egg over to fold it in half. Serve immediately.
7 Pan Seared Pork Chops with Asparagus week 3 day 3 DINNER I minutes 10 minutes % 29% 8% 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 cup onions, sliced 1 (4 oz) pork chop 1 clove garlic, minced 1/2 cup asparagus, sliced 1/2 tablespoon chili powder Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until soft. Add the chili powder and cumin and continue cooking for 1 minute. Season the porkchop with salt and pepper and add it to the pan. Sear until browned, flip and add the asparagus to the pan. Continue cooking until pork is cooked through and asparagus is tender. Veggie Scrabled Eggs week 3 day 4 BREAKFAST J minutes 5 minutes % 27% 9% 1 teaspoon coconut oil 1/2 cup zucchini, grated 1/2 cup carrots, grated 2 eggs, beaten Heat the coconut oil in a nonstick skillet. Add the grated carrots and zucchini and cook until soft. Season with salt and pepper and add the eggs. Stir until scrambled. Serve.
8 Savory Chicken Salad Wrap week 3 day 4 LUNCH K3 1 5 minutes 5 minutes /2 chicken breast, cooked and chopped 1/2 tablespoon celery, chopped 1 tablespoon onion, chopped 1/4 cup almonds, chopped 1 tablespoon avocado oil 1 tablespoon cider vinegar 2 large lettuce leaves, intact 64% 28% 8% Combine all ingredients in a bowl and mix well. Season with salt and pepper and serve the chicken salad in the lettuce leaves. Chunky Chicken Chili week 3 day 4 DINNER L minutes 45 minutes % 28% 10% 1 tablespoon olive oil 1 tablespoon butter 1/4 cup celery, chopped 1/4 cup onion, chopped 1 clove garlic, minced 1 teaspoon arrowroot 1/4 cup chicken stock 1 cup chicken breast, cooked and chopped 1/2 teaspoon ground thyme 1/2 teaspoon ground sage 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 avocado, diced In a large stockpot, heat oil and butter over medium-high heat. Once hot, add chopped celery, onions, and minced garlic. Using a wooden spoon, saute until vegetables soften (~4-6 minutes), stirring occasionally. Add arrowroot and continue to cook an additional minute, stirring constantly. Add roasted chicken, chicken stock, and remaining seasonings. Bring the mixture to a simmer for ~10 minutes, stirring frequently. Cover with a tight-fitting lid. Cook for 30 minutes. Serve hot with the diced avocado.
9 Ham and Swiss Scramble week 3 day 5 BREAKFAST M3 1 5 minutes 10 minutes teaspoon coconut oil 1/4 cup mushrooms, sliced 1/4 cup green peppers, chopped 1/8 teaspoon ground nutmeg 1 slice ham, chopped 3 eggs, beaten 1/4 cup shredded Swiss cheese 66% 29% 5% Heat the coconut oil in a nonstick skillet. Add the mushrooms and peppers and cook until soft. Season with nutmeg, salt and pepper. Add the ham, stir and add the eggs. Scramble until the eggs are cooked. Top with the cheese. Pizza Soup week 3 day 5 LUNCH N minutes 15 minutes % 23% 11% 1 teaspoon olive oil 2 tablespoons onions, chopped 2 tablespoons mushrooms, sliced 5 pepperoni slices, chopped 2 tablespoons green peppers, chopped 1/2 cup shredded mozzarella cheese 1/5 teaspoon chopped oregano 2 tablespoons tomato sauce 1/4 cup tomatoes, chopped Heat oil in small saucepan over medium heat. Add mushrooms, bell pepper, tomato, and onion. Cook, stirring frequently, for about 7 minutes or until vegetables are tender. Add pepperoni and cook until heated. Stir in tomato sauce, chicken stock, 1/2 cup water, and oregano. Bring to a boil. Reduce heat and simmer for 5 minutes. Top with cheese.
10 Chicken and Veggie Stir Fry week 3 day 5 DINNER O minutes 15 minutes tablespoons coconut oil 1/2 chicken breast, sliced 1/4 cup asparagus, chopped 1/4 cup red peppers, sliced 1/4 cup mushrooms, sliced 1/4 cup broccoli, chopped 1/4 tablespoon cayenne pepper 1 egg, beaten 66% 28% 6% Heat the oil in a non-stick wok over medium-high heat. Add the chicken and cook until almost done. Add the vegetables and cayenne pepper, cook until tender. Separately, quickly scramble the egg and it mix through the stir-fry thoroughly. Serve hot. Scrambled Eggs with Goat Cheese and Roasted Pepper week 3 day 6 BREAKFAST D minutes 10 minutes % 29% 8% 1 teaspoon olive oil 1/4 cup green peppers, chopped 1/4 cup tomatoes, diced 1 teaspoon shallots, chopped 1 clove garlic, minced 3 eggs 1/4 ounce goat cheese Rough chop the tomatoes and green peppers. Cut the soft goat cheese into small pieces (to allow it to melt quickly). Heat 1 tbsp olive oil in a medium size, nonstick skillet over medium-high heat. Continues on next page
11 Scrambled Eggs with Goat Cheese and Roasted Pepper week 3 day 6 BREAKFAST D minutes 10 minutes % 29% 8% Add the peppers and tomatoes, and saute, gently stirring for about 3 minutes, until they've softened and begin to caramelize, or to desired level of browness. Add in the garlic and shallots and continue to cook until tender and aromatic. Watch carefully to avoid burning the garlic. Remove vegetables from skillet and set aside. In a separate bowl, whisk together the eggs and 1-2 tbsp of water. Return the skillet to medium-high heat and add olive oil. Pour in the egg mixture and scramble the eggs. Just before the eggs are set, add in the vegetables and the cheese, and continue to cook until eggs are done, vegetables are heated and cheese is melted. Season with salt and pepper. Serve immediately. Jalapeño Tuna Salad week 3 day 6 LUNCH 2 10 minutes 10 minutes % 31% 9% 10 olives 2 cans tuna 1/2 jalapeño pepper 1/4 cup scallions, chopped 1 avocado 3 tablespoons olive oil 1 head lettuce 1 tablespoons lemon juice 1/4 teaspoon cayenne pepper To prepare, chop olives, finely chop the jalapeño. (For less heat, remove the seeds from the jalapeño. Wash your hands to remove any jalapeño residue, which can burn your eyes on contact). Slice the avocado, cut the lettuce into bite-size pieces, and set aside. Combine all of the remaining ingredients and add to the lettuce. Last, add sliced avocado on top before serving.
12 Grilled Tilapia with Garlic Tamari MushroomS week 3 day 6 DINNER 1 5 minutes 10 minutes % 24% 8% 2 1/2 tablespoons olive oil 1 (4 oz) tilapia fillet 2 cups Portabella mushrooms, diced 1/4 teaspoon mustard seeds 1/2 teaspoon fennel seeds 5 basil leaves, sliced 1 clove garlic, minced 1 teaspoon lime juice 1 tablespoon parsley, chopped 1/4 teaspoon cayenne pepper 1 tablespoon tamari sauce 1/4 teaspoon black pepper Continues below Grilled Tilapia with Garlic Tamari Mushroom week 3 day 6 DINNER 1 5 minutes 10 minutes % 24% 8% Preheat a grill pan over medium heat. Season the tilapia fillet with salt and pepper. Add 1/2 tablespoon of the oil to the pan and grill the tilapia fillet until cooked through on both sides, about 6-7 minutes. While the fish is cooking, make the mushrooms. Heat a large skillet with olive oil over medium-high heat. When hot, add mustard seeds and saute a few seconds until they begin to pop, then add the fennel seeds and basil leaves and stir to incorporate. Add in the mushrooms, garlic, and tamari sauce and saute for ~2 minutes longer. Add seasonings and lime juice (adjust seasonings according to taste). Stir in the parsley, remove from heat. Serve immediately with the grilled tilapia.
Week 2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers
Week 1 Meal Plan Breakfast Lunch Dinner Day 1 Southwestern Eggs with Avocado BLT Salad with Chicken Hearty Italian Meatballs and Oven Roasted Broccoli A1 B1 Day 2 Leftovers from B1 A1 B1 Curried Chicken
Week 6 Meal Plan Breakfast Lunch Dinner Day 1 Italian Baked Eggs with Olives and Tomatoes Tangy Egg Salad with Avocado and Cilantro Balsamic Roasted Chicken and Vegetables A6 B6 C6 Day 2 Leftovers from
FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula
DETOX RECIPES TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS 3 Grilled Salmon with Spinach and Tomato Stack Zucchini Hash Browns Grilled Tuna with Salsa Pasta with Tuna, Watercress, Cherry Tomatoes
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)
7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................
Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup
Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Week 2 Meal Plan Breakfast: Continue with shakes. Use Arbonne Protein Powder Recipes Doc under Files Tab on Facebook group page. Be sure to adhere to AVOID list! Weekend continue shakes or optional: GF
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
Week Plan Recipes Week of April 01 - April 07 Bacon and Spinach Frittata Servings 4 Total Time: 35 minutes Cook Time: 35 minutes Calories 419 Carbohydrate 4.2g Protein 28.7g Fat 32.3g 12 large egg(s) 1/
JEFF'S SWEET POTATO STEAK Jeff Langehennig Carson County Ingredients: 6 oz Beef Sirloin Steak 6 oz Red Creek Marinade 1 Medium Sweet Potato 4 oz Brown Sugar 4 Tblsp Butter Pam Non Stick Spray Directions:
Super Sauces and Divine Dressings Presented by UK Health and Wellness April 27, 2007 Apple-Pear Salad 16 ounces romaine lettuce 6 ounces shaved Swiss cheese 1 cup roasted, salted cashews ½ cup sweetened
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss
Sample Meal Plan & Recipes September 2015 Try our sample meal plan to get you started with new healthy choices. Choose the recipes you like or try them all. These resources can help you get moving! Meal
Sunday Monday Tuesday Wednesday Thursday Friday Saturday Week 4 Sunday - Breakfast PALEO BREAKFAST SUNDAY WEEK 4 PALEO ISLAND SMOOTHIE Prep time Cook time Ready in Serves 5 min 3 min 8 min 2 directions
Breakfast Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 Serving Cinnamon Apple Oatmeal (Cook 1/2 cup plain oats with 3/4 cup skim milk and 1/2 cup chopped apple. Top with 2 Tbsp. chopped almonds
ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in
Cityline 2017 Weight Loss Challenge: 7-day meal plan #3 Day 1 Monday Blueberry porridge ½ cup steel cut oats, cooked ½ cup blueberries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts Method: Cook
BBQ Chicken Corned Beef Parsley Potatoes Steak Salad Hot Chick Melts Healthy Waldorf Salad Sautéed Tilapia 2018 http://www.makedinnereasy.com Grocery List for the week of March 5, 2018 = dish as outlined
Asian Stir Fry with Choice of Meat 1.5 lb chicken, shrimp, or beef 2 Asian stir fry seasoning packets (1 oz each) 1 green bell pepper, sliced 1 red bell pepper, sliced 1 lb snow pea pods 4 stalks celery,
5 THINGS TO MAKE THIS WEEK ALL grains consumed must be 100% whole-grain. Beware: The front of the package will often say whole grain even if it s not 100%. As you know by now, reading ingredients is the
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon
I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several
Get the 1-Week Meal Plan Lose body fat, lower blood sugar, and boost energy with Prevention s diabetes- and fat-fighting Outsmart Diabetes Diet. You ll eat three meals and two snacks a day. Each meal contains
Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried
Recipes with Breakdown 21 Meals from Costco for $150 - Plan #5 Freezer Cooking Edition by $5 Dinners Recipes: BBQ Meatball Sliders with Frozen Vegetables Herbed Meatballs with Pasta & Frozen Vegetables
Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a suggestion, but you can mix and match the recipes as you please!
15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered
Paleo Leap 14-Day Meal Plan: Recipes for Week 1 This PDF has printer-friendly instructions for all the meals that use specific recipes. Meals based on leftovers or meals without a "recipe" (e.g. "hard-boiled
Chicken & Stuffing Casserole Sautéed Green Beans Vegetable Soup BBQ Meatloaf with Bacon Mashed Potatoes Chicken Pot Pie Crabby Patties 2018 http://www.makedinnereasy.com Grocery List for the week of January
Whole30 Meal Plan This Whole30 meal plan doesn t cover all thirty days. It doesn t even cover a week. What it does do is give you an idea of what Whole30 looks like for a day. For most folks, that s three
FOR ONE Summer Sample Plan PREP GUIDE MEAL #1 Make shallot yogurt *see Meal #1 for recipe Cut vegetables: o ½ medium yellow onion, bite sized chunks o ½ green bell pepper, bite sized chunks o ½ zucchini/squash,
Recipes with Breakdown 21 Meals from Costco for $150 - Plan #5 Gluten-Free Freezer Cooking Edition by $5 Dinners Recipes: BBQ Meatballs & Mashed Potatoes with Frozen Vegetables Herbed Meatballs with Gluten-Free
$2.50 & Chef s IngredientTM 1-800-827-8328 firstname.lastname@example.org DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other
2017-2018 Culinary Arts STAR Events Menu Options MENU I Asian Chicken Noodle Soup South-Asian Curried Tofu Cutlet, Peas and Carrots Rice Pilaf Lemon Curd and Warm Fruit Compote MENU II Spicy Holy Trinity
Oven Baked Turkey Burgers Chicken Paprikash Super Easy Quiche Raspberry Spinach Salad Mexican Mostacholi Pasta with Shrimp 2018 http://www.makedinnereasy.com Grocery List for the week of February 26, 2018
Week 1 Meal Plan Breakfast: Strawberry Surprise Protein Shake Green Apple Goodness Protein Shake Mixed Berry Protein Shake Morning Mocha Smoothie Chocolate Almond Oat Smoothie *Feel free to create your
7 Day Meal Plan Meal Plan Breakfast Lunch Dinner Day 1 Cheesy Baked Eggs with Zucchini Italian Chopped Chicken Salad Mushroom and Green Bean Chicken Stir Fry A B C Day 2 Italian Omelet with Bacon, Tomatoes,
On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012
5 THINGS TO MAKE THIS WEEK No fast food or any foods that have been deep-fried in oil. Fast food is technically defined as food sold in a restaurant or store with preheated or precooked ingredients, and
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
Get Your Awesome On! Meal Plan and Recipes Week 6 1 Day 1 Breakfast: Layer a 6 ounce cup of low-fat plain yogurt with ½ cup of sliced mixed berries (frozen or fresh), 2 tablespoon of chopped walnuts, and
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
Lunch and Dinner Recipes Grilled Salmon Steaks with Dill Butter Sauce on a Bed of Fresh Arugula 2 palm-size portions of salmon fillets 1 Tbsp coconut oil 3 C arugula leaves 1 C red peppers, thinly sliced
Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent
KOSHER Week 2 PREP GUIDE WEDNESDAY MEAL #1 MEATBALL LETTUCE WRAPS Marinate sirloin (20 minutes or up to 24 hours) Peanut sauce Pineapple broccoli slaw o ½ medium Serrano pepper, minced, about 2 teaspoons
T H E S O U T H E R N L A D Y C O O K S GREAT RECIPES F R O M O U R K I T C H E N T O Y O U R S 1 0 R E C I P E S F O R Y O U T O E N J O Y Crock pot Breads Skillet Meals and more A N E W T W I S T O N
WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
Episode Four, Sunday Dinners: Buttermilk Pie 1 cup of buttermilk 1 teaspoon of vanilla extract 4 oz Butter 5 Eggs A cup of sugar 2 tablespoons of plain flour Juice and rind of ½ a lemon 1 unbaked pie shell
Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon
Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper
Crock Pot Beef Broccoli 1.5 pounds top sirloin steak, thinly sliced and chopped into 2 pieces 1 cup beef broth ⅔ cup low sodium soy sauce ⅓ cup brown sugar 1 tablespoon sesame oil 1 tablespoon minced garlic
Mediterranean Recipe Collection Greek Salad This healthy salad comes straight from the islands of Greece. This tasty Greek salad is a classic Mediterranean diet recipe that s easy and delicious. 3 Tbsp