2 Welcome! Welcome to our weekly menu, kick-off where we'll share the recipes we're craving this week to help you plan an easy menu to get through Monday, hump-day, and all the way to the weekend! Since next Sunday is the big game, which usually means big snacks, we're keeping this week light-ish with poached fish (not bland!), some veggie options, and an easy sheet pan chicken supper. Make these recipes in any order that makes sense for your schedule. If you aren't into broccoli rabe, Monday's side dish can be made with broccoli florets using the same method. If you prefer, you can also sauté greens, like spinach or Swiss chard. No need to blanch. To make your week easier, check through this quick prep list on Sunday to get ahead of the game: 1. Trim and blanch the broccoli rabe for Monday's dinner. 2. Make the Cauliflower Almond Soup the whole way through and reheat it on Tuesday! 3. Make the mojo marinade for Wednesday's dinner. And no, we did not forget Game Day! The pulled pork recipe makes enough for plenty of leftovers, so reheat them and use them to stuff baked potatoes, top nachos, or make sliders! Week 1 Dinner Menu Monday Fish Poached in Fennel-Orange Broth with Broccoli Rabe Tuesday Cauliflower Almond Soup Wednesday Mojo-Style Chicken with Sweet Potato and Plantains Thursday Pasta e Ceci Friday Slow Cooker Pulled Pork Sandwiches with Mango Slaw
3 DINNER SHOPPING LIST PROTEINS 6 bone-in chicken thighs 5 lb boneless pork butt or shoulder 1 lb 8 oz fish fillet (flounder, salmon) Spices 1/4 teaspoon ground nutmeg 1/2 tsp red pepper flakes 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp dried oregano 2 tbsp ground cumin Produce 1 shallot 2 leeks 3 yellow onions 2 heads garlic 2 stalks celery 2 bulbs fennel 1 small head cauliflower 3 lb broccoli 1 head red cabbage 1 bunch fresh basil 1 bunch cilantro 1 bunch flat-leaf parsley 1 bunch rosemary 1 or 2 jalapeños 2 sweet potatoes 2 ripe plantains 2 limes 3 oranges 1 mango 3 tbsp smoked paprika pantry Kosher salt Black pepper 1/4 cup almond oil 1 1/4 cup olive oil 1 1/4 cups apple cider vinegar 2 1/2 quarts low-sodium chicken broth 1 (28 oz) can crushed tomatoes Pappardelle (3/4 cups broken) 2 anchovies 1 cup mayonnaise 1/4 cup almond-cashew cream 1 lb dried chickpeas 3/4 cup sliced almonds 2 tsp arrowroot 2 tbsp sugar 3/4 cup light brown sugar Hamburger buns, for serving
4 january 28 monday fish poached in Fennel-orange broth Poached fish doesn't have to be boring, and this broth is flavorful without being too rich or decadent. We paired it with a simple veggie side dish, but you can add some cooked grains or coucous if your appetite calls for it. SERVES 2 4 teaspoons almond oil 1 pound 8 ounces fish fillet, such as flounder or salmon 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups thinly sliced fennel bulb 1 leek, sliced, white and light green parts 2 garlic cloves, thinly sliced 1 teaspoon orange zest 3 cups low-sodium chicken broth 1 orange, juiced 2 teaspoons arrowroot 1/4 cup toasted sliced almonds 1/4 cup minced fennel fronds 1. Preheat the oven to 350 F. Cut a piece of parchment paper the size of the pan being used to poach the fish. Coat the parchment paper with a thin layer of the almond oil. 2. Season the fish with the salt and pepper and set aside. Heat the remaining almond oil in the pan over medium heat. Add the fennel and sweat until it starts to soften, about 4 minutes. Add the leek, garlic, and orange zest. Once the leeks begin to soften, place the fish fillet on top of the vegetables. 3. Add enough of the broth to come half to three-quarters of the way up the sides of the fish. Add the orange juice and cover with the prepared parchment paper, oiled side down. Place the pan in the oven and poach just until the fish is opaque, 10 to 15 minutes. 4. Remove the fish from the pan and cover to keep warm. Strain the poaching liquid into a small saucepan and reserve the vegetables. Mix the arrowroot with 1 tablespoon water to form a paste. Bring the poaching liquid to a boil and add the arrowroot paste. 5. Allow to boil until the volume of the poaching liquid is reduced by half and thickened to a sauce consistency. Stir in the almonds and fennel fronds and serve with the sauce poured over the fish and vegetables.
5 january 28 monday broccoli rabe with garlic SERVES 4 to 6 3 lb broccoli rabe 1/4 cup olive oil 3 tablespoons thinly sliced garlic 1 or 2 anchovy fillets, optional This is a great method for cooking just about any vegetable, including broccoli, carrots, Brussels sprouts, and greens. For tender, quickcooking ingredients, you can skip the blanching step completely. 1. Bring a large pot of salted water to a boil. Wash the broccoli rabe and remove any tough stems and very large leaves. Blanch the broccoli rabe in the boiling water until it is bright green, about 3 minutes. Drain and rinse the broccoli rabe to stop the cooking. Squeeze dry and chop, if desired. 2. In a sauté pan, heat the oil over low heat. Add the garlic and cook gently, stirring frequently, until the garlic is limp and barely golden, about 2 minutes. (Keep the heat very low to avoid scorching the garlic.) 3. Add the anchovy fillets, if using, and smash them into the olive oil with the back of a spoon. Cook until the anchovy is dissolved, about 1 minute. Add the red pepper flakes and stir into the oil. Increase the heat to high, add the broccoli rabe, and sauté quickly until the broccoli rabe is very hot, about 3 minutes. Season to taste with salt and pepper. Serve immediately on heated plates or in a heated serving bowl.
6 january 29 tuesday cauliflower almond soup You can buy almond-cashew cream at health food stores or specialty markets. If you can't find it, substitute the cream for 1/3 cup raw cashews. Add them to the pot with the cauliflower. When you purée the soup, it will add the same creaminess. SERVES 6 2 tablespoons almond oil 2 stalks celery, chopped (about 1 cup) 1 leek, white and light green parts, sliced (about 1 1/2 cups) 1 small head cauliflower separated into florets (about 4 cups) 1 quart low-sodium chicken or vegetable broth 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1/4 cup almond-cashew cream 1/4 cup chopped parsley 1/2 cup sliced almonds, toasted 1. Heat the almond oil in a large soup pot over medium heat. Add the celery and sweat until it begins to soften. Add the leek and continue to sweat until both vegetables are soft. 2. Steam a few cauliflower florets and set aside for garnish. Add the remaining cauliflower, the broth, salt, pepper, and nutmeg to the vegetable mixture and bring to a boil. Simmer until the cauliflower is soft, about 10 minutes. 3. Purée the soup in a blender or food processor. Stir in the almond-cashew cream. Serve each bowl of soup garnished with 1 tablespoon of the parsley, 2 tablespoons of the almonds, and a few of the reserved cauliflower florets.
7 january 30 wednesday Mojo Chicken with Sweet Potato and plantains While the chicken and veggies are roasting, remember to soak your chickpeas for tomorrow's Pasta e Ceci! Use any leftovers to top a green salad for tomorrow's lunch. SERVES 6 1/4 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided 5 garlic cloves, mince 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 6 bone-in chicken thighs 2 sweet potatoes, chopped 2 ripe plantains, peeled and sliced into 1-inch rounds 1. In a bowl, combine the orange juice, lime juice, 1/3 cup of the oil, garlic, cumin, oregano, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes. 2. Preheat the oven to 400 F. Transfer the chicken to one half of a lightly oiled sheet pan. On the other side, arrange the sweet potatoes and plantain slices in one layer and drizzle with the remaining 1 tablespoon of olive oil. Season with salt and pepper. 3. Roast until the chicken is cooked through and the vegetables are tender and browned around the edges, about 45 minutes. Turn the vegetables and plantains once halfway through cooking. 4. Stir the vegetables on the pan before serving to coat with any residual cooking liquid.
8 january 31 thursday Pasta e ceci This makes great leftovers for lunch! Heat it, if you want, but it's just as good at room temperature. SERVES 4 to 6 1 lb dried chickpeas (about 2 1/2 cups) 1/2 cup extra-virgin olive oil, plus more for drizzling 1 medium yellow onion, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, chopped 1 rosemary sprig, leaves picked and chopped 3 cups chicken or vegetable broth, plus more needed 3/4 cup broken pappardelle (or any short dried pasta) Kosher salt, to taste Freshly ground black pepper, as needed Crushed hot red pepper, as needed Chopped basil (optional) Chopped flat-leaf parsley (optional) 1. The day before making the soup, sort and rinse the chickpeas and soak in cold water to cover for at least 12 and up to 24 hours. 2. Drain the chickpeas and put them in a pot. Add enough cold water to cover them by at least 2 inches. Bring the water to a boil over high heat. Decrease the heat to low and continue to simmer the chickpeas until they are tender, at least 45 minutes, or longer depending upon how old the chickpeas are. Drain the chickpeas in a colander and reserve. 3. Heat a soup pot over medium heat. Add the olive oil, onion, celery, garlic, and rosemary. Stir to coat the vegetables in the oil. Cover the pot and cook over low heat until the vegetables are tender and have started to release some of their juices, about 10 minutes. 4. Drain the chickpeas and add them to the soup pot, along with the broth. Stir well and cook over low heat until the chickpeas are very tender, 30 to 40 minutes. 5. Transfer half of the soup to a large bowl. Use an immersion blender to puree the soup left in the pot. Return the unpureed soup to the pot, and add the pasta. Continue to simmer the soup until the pasta is cooked and tender, 10 to 12 minutes depending upon the shape of the pasta you use. Add salt, black pepper, and hot red pepper to taste. 6. Serve the soup in heated soup plates or bowls, topped with basil and parsley, if desired, and a drizzle of olive oil.
9 february 1 friday slow cooker pulled pork barbecue sandwiches Pulled pork makes great sandwiches, but you can take this dinner off the bun, if you like. Serve it alongside our favorite mango coleslaw and some extra veggies or a green salad. SERVES 12 to 14 5 pounds boneless pork butt (shoulder) 3 cups (about 2 large) thinly sliced onions 1 28-ounce can crushed tomatoes 1 tablespoon crushed garlic 3 tablespoons smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon dried chipotle or hot pepper 1 1/2 tablespoons ground cumin 1 cup apple cider vinegar 3/4 cup light brown sugar 1 1/2 tablespoons kosher salt Ground black pepper, to taste 1. Remove the excess fat from the exterior of the pork. It is fine to leave some on, as we will skim off fat later. If the pork is one large piece, cut it into 2 or 3 pieces. 2. Place the onions, tomatoes, garlic, paprika, chili powder, chipotle, cumin, vinegar, brown sugar, and salt into the slow cooker and toss to combine. Add the pork and mix it with the other ingredients. Cover. 3. Set the slow cooker for 8 hours on low. Although the pork will begin to smell really good in about an hour, leave the lid alone. 4. After 4 hours, turn the meat over once, replace the lid, and continue to cook. 5. When the cooking is complete, remove the meat and set aside. Skim any fat along the top of the cooking liquid, or allow the liquid to cool and then remove the fat. 6. Purée the remaining liquid to a sauce-like consistency; it should be thick but smooth. 7. When the meat is cool enough to handle, use two forks to pull the pork into shreds. Season with black pepper. 8. Heat the puréed liquid and add it to the meat as desired, depending on how saucy you like your pulled pork. 9. Store leftover pulled pork in an airtight container for 5 to 6 days or in a freezer for up to 6 weeks.
10 february 1 friday mango coleslaw You can make this coleslaw in the morning when you put the pork in the slow cooker or right when you get home. It's delicious even if it doesn't have time to rest, so do what works best for you. SERVES 6 2 garlic cloves, finely chopped 1 cup mayonnaise 2 tablespoons cider or white wine vinegar 2 tablespoons freshly squeezed lime juice 2 tablespoons sugar 1 tablespoon water 5 cups shredded red cabbage (from 1 head cabbage) 1 mango, diced 1 or 2 jalapeños, seeded, chopped 1 shallot, minced 1/2 cup chopped cilantro, chopped Kosher salt, to taste Freshly ground black pepper, to taste 1. In a large serving bowl, combine garlic, mayonnaise, vinegar, lime juice, sugar, and water. Stir to combine. 2. Add cabbage, mango, jalapeño, shallot, and cilantro. Toss to combine. Season with salt and pepper. Cover and refrigerate for at least one hour or up to overnight before serving.
Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper
FOR ONE Fall/Winter Sample Plan PREP GUIDE MEAL #1 Cut fruit & vegetables: o ½ orange, peeled and chopped o 1 medium zucchini, sliced MEAL #2 1½ cups cooked brown rice prepared according to package directions
Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Prep List WEEK 12 Here is a prep list
Plan a weekly menu ahead of time! o Keep it simple & build with your family Make a shopping list based off menu Prepare meals in advance o Avoid unhealthy food choices by having quick and healthy options
Soup s On! Menu Vegetable Beef Stew Southwestern Pork Chili Chicken and Wild Rice Soup African Chickpea Soup Vegetable Barley Soup Asparagus Soup Poule au Pot Cream of Cauliflower Soup Sweet Potato Soup
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
2 DAY WEIGHT LOSS CHALLENGE Week 2 Meal Plan and Recipes 207 FIT HOUSE NEWY YORK Barbara Vinciguerra, MS WEEK 2 MEAL PLAN TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MONDAY UPON WAKING Morning Mojo
week three WEEK THREE DINNERS SHEETPAN ROASTED FISH WITH ROASTED ZUCCHINI MONDAY TUSCAN BARLEY SOUP TUESDAY EASY ENCHILADA CASSEROLE WEDNESDAY GREEN CHILE CHICKEN BURGERS THURSDAY PORK CHILI VERDE FRIDAY
1. Cauliflower Popcorn - yields approximately 8 appetizer servings Here is another surprisingly delicious appetizer. It can be served fresh out of the oven or at room temperature. 2 Tbsp. olive oil, approximately
Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled
Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Prep List WEEK 08 Here is a prep list to help make cooking
Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list
MEAL PLAN CLEANSE PHASE (DAYS 1-10) MEAL PLAN GUIDELINE DAYS 1-10 BREAKFAST SNACK LUNCH SNACK DINNER 2 scoops OsoLean powder 1 scoop NutriVerus powder 1 cup frozen fruit ½ to 1 cup fresh or frozen vegetables
Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat
January 2019 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY Prep Day Pork chops and green beans Italian Meatballs and salad Prep day Leftovers 30 31 1 2 3 4 5 MEAL PREP Grilled chicken with broccoli
Grilled London Broil Roasted Asparagus BBQ Chicken Parsley Potatoes Steak Salad Hot Chick Melts Sautéed Tilapia 2018 http://www.makedinnereasy.com Grocery List for the week of May 28, 2018 = dish as outlined
Fruit Salad 1 pint strawberries sliced 5 kiwis sliced 5 oranges peeled and diced 2 grapefruit peeled and diced 12 ounces blueberries 1 cup Mint chopped and divided 1/2 cup Orange juice (or juice from 1
Fall 2018 Detox - Supplemental Recipes Created by Health Coaching Fall 2018 Detox - Supplemental Recipes Health Coaching These are supplemental recipes for the 5-Day Detox. Many of them can be made ahead
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
WEEK 6 KETO MEAL PLAN KETO MEAL PLAN Day 1 Day 2 Lunch Dinner Notes Net Carbs Deviled Egg Simple Beef and Salad Eggplant Stir-Fry with Cauliflower Easy Meatball Soup Day 3 Bacon Avocado Egg Salad Day 4
7-Day Meal Planner Day of Week Meal Time Saver Tip Sunday PREP DAY! Balsamic Ground Turkey & Apple Hash Make paleo mayo and homemade salad dressing if out. Also make cauliflower rice, and hard boiled eggs.
Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak
%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#
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
New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil
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
Produce Produce protein Pantry Special Schedule Produce Produce protein Pantry APPLES AVOCADOS ARTICHOKES BANANAS BUSSETS SPROUTS CHERRIES CHARD Special making dinner for family so need to double the chicken
Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.
Shopping List WEEK 5 2016 paleoplan.com Shopping List WEEK 5 2016 paleoplan.com Shopping List WEEK 5 2016 paleoplan.com Shopping List WEEK 5 2016 paleoplan.com Prep List WEEK 5 Here is a prep list to help
Shopping List WEEK 16 2016 paleoplan.com Shopping List WEEK 16 2016 paleoplan.com Shopping List WEEK 16 2016 paleoplan.com Shopping List WEEK 16 2016 paleoplan.com Prep List WEEK 16 Here is a prep list
Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1
CLASSIC February 8th PREP GUIDE This week s menu requires a little bit longer prep for WEDNESDAY making the brisket. We suggest that you plan ahead and MEATBALL perhaps make LETTUCE the brisket WRAPS on
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
Chicken with Salad Lemon Herb Dressing Buy or bake 3 small chickens. Chickens can be baked a day ahead. If you are baking them yourself sprinkle with salt and pepper, stuff chicken with one sliced lemon
CLASSIC November 8 th, 2013 PREP GUIDE MEAL #1 Marinate steak for up to 24 hours * see Meal #1 for recipe Trim green beans MEAL #2 No prep tonight MEAL #3 Cut vegetables: o 1 medium yellow onion, cut into
Shopping List WEEK 07 2016 paleoplan.com Shopping List WEEK 07 2016 paleoplan.com Shopping List WEEK 07 2016 paleoplan.com Shopping List WEEK 07 2016 paleoplan.com Prep List WEEK 07 Here is a prep list
09/12/2013 Fall Green Cuisine! Macheesmo Meals Greens get overlooked sometimes in the fall with all the apples and gourds floating around. The nice thing about sturdy, fall greens though is that they aren
CLASSIC October 24, 2014 MEAL #1 Make Moroccan chicken rub * see Meal #1 for recipe Cut vegetables: o o 1 white onion, quartered 1 pound carrots, peeled, halved lengthwise, then quartered MEAL #2 2 cups
Day 1 Day 2 Day 3 Day 5 Day 5 Day 6 Breakfast Pear & Pecan Breakfast Quinoa Pear & Pecan Breakfast Quinoa Pear & Pecan Breakfast Quinoa Green Apple Cinnamon Smoothie Green Apple Cinnamon Smoothie Triple
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
HEALTHY GRILLING GUIDE Our oncology nutritionists have compiled some of their favorite summer grilling recipes from Mass General s Be Fit healthy eating program and other trusted sources. Enjoy! STRAWBERRY
Banana Oatmeal Cookies 1.5 cups oatmeal 2 medium bananas 1/3 cup mini chocolate chips 1. Preheat oven to 350 degrees Fahrenheit. 2. Line a rimmed baking sheet with a silpat mat with cooking spray. 3. Using
VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato
21-Day Transformation Program - Week 2 - Lunch & Suppers Created by Mama Recharged 21-Day Transformation Program - Week 2 - Lunch & Suppers Mama Recharged 3-weeks of budget-friendly, quick-and-easy meal
DANIEL FAST RECIPES Thick and Creamy Corn-Potato Soup 6 ears corn (cut off the cob) 6 medium-large red potatoes (chopped in 1/2 inch pieces) 6 carrots (finely chopped) 1 medium-large onion (finely chopped)
Single Serving SPRING BODY RESET MENU DAY 1 Avocado Tomato Omelet Peasant Bean Stew Turkey Taco Salad DAY 2 Toasted Oatmeal with Blueberries Shredded Chicken Wraps Shrimp Primavera DAY 3 Basic Green Smoothie
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/
Tasting Table's January 2011 Menu Ribollita with Sausage and Kale Coconut-Curry-Braised Short Ribs Southwestern Chicken and Dumplings page 2 page 4 page 6 page 1 Ribollita with Sausage and Kale MAKES 6
Weekly Menu Plan Welcome! Most of this week's recipes are shining examples of customizable dishes (except for the Cacio e Pepe, which is *chef's kiss* perfect as is!). Sure, it's great to have a recipe
Shopping List Planning your meals for the week? All the ingredients listed here will provide you with enough food for five mango-licious dinners for four people! Produce 8 mangos 2 onions 1 bunch of cilantro
7-Day Meal Planner Day of Week Meal Time Saver Tip Sunday PREP DAY! Breakfast Bacon w/ Leftover Vegetables Roast butternut squash and caramelize onions. Bake the quiche and make pesto. Cut vegetables for
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
March 2019 Healthy Grains Protein Power Rainbow Quinoa Salad Ingredients Salad: 1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa 1 ½ cups water 1 (14-ounce) can chickpeas, drained
Antipasto Italian Extravaganza Recipes February 10, 2018 MARINATED MUSHROOMS 3 tablespoons extra virgin olive oil, plus 1 tablespoon for finishing 1/8 teaspoon red pepper flakes Table salt 1 pound cremini
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