No Flour No Sugar Large Plan Week 9 February 26 Eatathomecooks.com

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1 Shrimp Burrito Bowls Cheesy Rice and Meatball Skillet, Roasted Broccoli and Red Pepper Eggs, Ham and Muster Skillet, Fruit Salad Slow Cooker Kielbasa with Potato-Apple Slaw, Spinach Slow Cooker Chicken Cock-a-Leekie Soup, Salad Salad of the Week: Honeycrisp Kale Chopped Salad PRODUCE Cilantro, 1 handful Garlic, 1 clove +1 clove Red onion, 2 Tbsp. Jalapeno, ½ Onion, 1 + ½ Carrots, ½ lb Green pepper, ½ {Broccoli, ¾ lb.} {Red bell pepper, ½} {Fruit salad} Potatoes, 3 Gala apples, 3 Leeks, 2 {Salad} Kale, 4-6 cups Honeycrisp apple, 1 MEAT Cooked shrimp, ½ lb. Ground beef, ½ lb. Ham, ½ cup Kielbasa, 1 lb. Bone-in chicken breast, 1 Grilled chicken breast, 1/3 lb. ITEMS TO HAVE IN PANTRY/FRIDGE Salt & Pepper Chili powder Allspice Oregano Basil Bay leaf Thyme CANNED/DRY Rice, 1 cup + ½ cup Lime juice, 1 Tbsp. Black beans, 1 15 oz. can Salsa Guacamole Almond flour, ½ cup Worcestershire sauce, 1 tsp. Olive oil, 1 Tbsp. {+drizzle} Sauerkraut, 1 15 oz. can Sherry cooking wine, ½ cup Barley, ¼ cup Chicken broth, 1 32 oz. box Dried prunes, for topping Apple cider vinegar, 1 Tbsp. Lemon juice, 1 Tbsp. Honey, 1 Tbsp. FROZEN Corn, 8 oz. {Spinach} DAIRY Egg, 1 +3 Shredded Italian blend cheese, ½ cup Butter, 1 ½ tsp. Muenster cheese, 3 slices

2 Shrimp Burrito Bowls Time: 30 minutes hands on 1 cup uncooked rice 1 Tbsp. lime juice ½ handful of chopped cilantro 1/8 tsp. salt 1 can black beans, undrained ½ tsp. chili powder Pinch of allspice 1 garlic clove, crushed ¼ tsp. salt 8 oz. frozen corn 2 Tbsp. diced red onion ½ jalapeno, seeds removed and diced ½ handful of chopped cilantro Salt to taste ½ lb. cooked shrimp Salsa Guacamole Cook the rice according to package directions. When finished cooking, stir in lime juice, cilantro, and salt. Combine black beans, chili powder, allspice, garlic, and salt in a small saucepan. Heat over medium heat. Place corn in a colander and run under cool water to thaw. Pour into a bowl. Add red onion, jalapeno, cilantro, and salt to taste. To assemble the bowls, add rice to a bowl and top with black beans, corn salsa, shrimp, salsa, and guacamole.

3 Cheesy Rice and Meatball Skillet Time: 10 minutes hands on, minutes cook time ½ lb. ground beef ½ cup almond flour 1 egg 1 tsp. Worcestershire sauce ½ onion, shredded ½ cup rice 1 cup water ½ lb. carrots, peeled and sliced ½ green pepper, chopped ½ onion, chopped 1 garlic clove, minced ¼ tsp. oregano ¼ tsp. basil ¼ tsp. salt ½ cup shredded Italian blend cheese In a large bowl, combine the ground beef, almond flour, egg, Worcestershire, and shredded onion. Make into approximately a dozen meatballs. Put the meatballs and all remaining ingredients in a large skillet. Bring to a boil. Cover and turn down to simmer for minutes. Stir in the shredded cheese and serve. Serving Suggestion: Roasted Broccoli and Red Pepper Roasted Broccoli and Red Pepper Time: 10 minutes hands on, minutes cook time ¾ lb. broccoli, cut into florets ½ red bell pepper, cut into strips Olive oil Salt Pepper Toss the broccoli and red pepper with a drizzle of olive oil. Sprinkle with seasonings and toss again. Place on a rimmed cookie sheet and put it in the oven at 400 degrees for about minutes.

4 Eggs, Ham and Muenster Cheese Skillet Yield: 3 Servings Time: 15 minutes hands on 1 ½ tsp. butter ½ cup diced ham 3 eggs Salt and pepper, to taste 3 slices Muenster cheese Melt butter in a skillet. Brown ham for a minute or two, then add eggs, seasoning with salt and pepper. Scramble. When eggs are mostly set, cover with cheese slices and let melt. Serving Suggestion: Fruit Salad

5 Slow Cooker Kielbasa with Potato-Apple Slaw Time: 15 minutes hands on, 6 hours cook time 3 large potatoes, shredded 3 Gala apples, peeled and shredded 1 15 oz. can sauerkraut, drained and rinsed ½ cup sherry cooking wine Salt and pepper, to taste 1 lb. kielbasa, coin-sliced In the slow cooker, toss together the shredded potato, shredded apple and rinsed sauerkraut. Stir in cooking wine. Season to taste with salt and pepper. If it's still too bitter, stir in a teaspoon or two of sugar. Stir in sliced kielbasa. Cook on low for 6 hours. Serving Suggestion: Spinach

6 Slow Cooker Chicken Cock-A-Leekie Soup Yield: 4-5 Servings Time: 15 minutes hands on, 5-8 hours cook time 1 bone-in chicken breast 2 leeks, sliced and cleaned 2-3 carrots, chopped ¼ cup barley ½ onion, chopped 1 bay leaf ½ tsp. thyme 1 32 oz. box chicken broth Salt and pepper to taste Dried prunes, diced, for topping Place chicken breasts in the slow cooker. Add leeks, carrots, barley, onion, bay leaf and thyme to slow cooker. Pour chicken broth over all ingredients. Cook on high for 5-6 hours or low for 7-8 hours. Remove chicken breasts and take meat off of bones. Return meat to the soup. Serve with diced prunes. Pressure Cooker Version Add all ingredients, except prunes to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. Remove chicken and shred. Return chicken to pot and stir to combine. Serve topped with diced prunes. Serving Suggestion: Salad

7 Honeycrisp Kale Chopped Salad Yield: 3 Servings Time: 15 minutes hands on 4-6 cups kale 1 large honeycrisp apple, diced 1/3 lb. grilled chicken breast, diced 1 Tbsp. apple cider vinegar 1 Tbsp. lemon juice 1 Tbsp. honey 1 Tbsp. olive oil Salt and pepper, to taste Chop kale with a sharp knife and place in a large bowl. Add the apple and chicken to the bowl. Drizzle remaining ingredients over the kale and apple. Season with salt and pepper. Toss to coat. Note: This dressing does contain a small amount of sweetener. When spread over several servings, the amount is very small, however feel free to omit or adjust as you like.