Produce Dairy Bakery Meat and Fish Pantry Freezer Pork Tenderloin with Apples and Braised Kale 1 apple (honeycrisp, granny smith, pink lady or fuji recommended) 1 1/2 lbs fresh kale (usually 2 bunches) Garlic Week 4 Meal Plan Slow Cooker Chicken Tinga Tostadas with Avocado, Tomato, Corn salad Sloppy Joes with Sweet Potato Fries Kielbasa and Pierogi Sheet Pan Supper 1/2 medium yellow onion 1/2 medium yellow onion 1 medium yellow onion Red onion, if desired Avocado - 1 for salad; 1 for topping on tostadas, if desired 2 limes Cilantro, if desired 1 pint cherry tomatoes for salad, plus tomatoes for topping on tostadas, if desired Shredded lettuce, if desired Garlic Shredded taco blend cheese or cotija cheese for topping tostadas, if desired Sour cream for topping, if desired 1 1/4-1 1/2 lb pork tenderloin 1 1 1/2 lbs boneless, skinless chicken thighs Ground or rubbed sage Honey Apple cider vinegar Apple cider or apple juice 1 (14.5-15oz) can plain tomato sauce Mexican oregano (regular oregano works if you can t get Mexican oregano) Chipotles in adobo (these come canned in the Mexican food aisle) Tostadas (round crispy shells found in the Mexican aisle, usually above the tortillas) 2 medium carrots Buns (Hawaiian Brand Mini Sub Buns recommended) 16-20 oz ground beef 85%-90% lean for fry sauce, if desired (see recipe) Non-stick cooking spray 2 sweet bell peppers (yellow, red, or orange) Shredded cheese for pierogis, optional Sour cream for pierogis, optional Unsalted butter 14 oz package Kielbasa Onion powder Ketchup Low sodium chicken broth Ground cumin Yellow mustard (not mustard powder) kielbasa, optional Brown or spicy mustard for the Sugar Brown sugar Garlic powder Garlic powder Garlic powder Olive oil Olive oil Olive oil Olive oil 1 bag frozen sweet potato fries (if you want 1 package frozen pierogis 10 oz corn kernels; fire roasted if available 1 bag frozen sweet potato fries to make fresh, go for it!) (approximately 12 pierogis)
Pork Tenderloin with Apples and Braised Kale 30-35 min Pork 1 1/4-1 1/2 lb pork tenderloin 1 apple (honeycrisp, granny smith, pink lady or fuji recommended) 1/4 Cup honey, divided 2 Tbls apple cider vinegar 1/4 Cup apple cider or apple juice 1/2 tsp ground sage 1 tsp kosher salt Olive oil Kale 1 1/2 lbs fresh kale (usually 2 bunches), washed, stems removed and coarsely chopped 3 Tbls olive oil 2 cloves garlic, finely sliced 1/2 cup low-sodium chicken stock/broth 1 tsp sugar 1/2 tsp kosher salt 1/8 tsp (8-10 grinds) black pepper 2 Tbls red wine vinegar or apple cider vinegar I prefer to prep my own kale, even though it is available already prepped in a bag in the produce section. The stems are really tough and when I prep it myself, I can get all of the stem out. I find the bagged kale still has a lot of the stem in it. 1. Preheat oven to 425F. 1. Prep your ingredients: Wash and cut apple into sixths Wash, remove stems, and chop kale Thinly slice garlic. 1. Roast pork: Place apples in bottom of 9 x13 casserole dish. Add 2 Tbls honey, cider vinegar, sage, olive oil and salt and toss. Spread apples evenly on bottom of dish. Coat tenderloin with olive oil, salt and pepper and place on top of apples. Place in oven. Roast for 15 min, then baste with pan juices. Continue to roast, basting every 5 min, roasting for a total of 25 min. 1. While the pork is roasting, make the sauce: Mix 2 Tbls honey and apple cider or juice in small sauce pan on stove and bring to simmer. Simmer until it s thickened slightly (5-10 min), but not too thick because it will continue to thicken even after you turn of the heat. When it s done, turn off the burner and place a lid on the pot so it stays warm while you finish the rest of the meal. 1. Make kale: In a large skillet or braising pan, heat 3 Tbls olive oil over medium-low heat. Add garlic and cook for 30 seconds-1 minute, until soft but not browned. Add kale, stock, sugar, salt and pepper. Combine well and cover. Raise heat to medium-high and cook for approximately 15 min, stirring every 5 min. You want the kale to be very tender. When finished cooking, add vinegar and stir well. 1. Finish the meal: Check internal temperature of pork with a probe thermometer to ensure it has cooked through. It needs to reach 140 at the thickest part.r emove from oven and let it rest for 5 min. Slice into 1/4-1/2 thick slices and serve with apples, topped with glaze, and kale on the side.
Chicken Tinga with Avocado, Corn and Tomato Salad 20 min hands-on Cook time varies 1. Prepare your ingredients for the chicken:. Chop onion and mince garlic Finely chop chipotles in adobo; if you want to tame down the heat, don t use the actual peppers. Instead, use 2 Tbls of the sauce from the can. Chicken Tinga 1 1 1/2 lbs boneless, skinless chicken thighs 1/2 yellow onion 1 (14.5-15oz) can plain tomato sauce 2 chipotles in adobo (these come canned in the Mexican food aisle) 2 cloves garlic 1 tsp Mexican oregano (regular oregano works if you can t get Mexican oregano) 1/2 tsp ground cumin Tostadas (round crispy shells found in the Mexican aisle, usually above the tortillas) Toppings to your taste Avocado, lime, cilantro, sour cream, tomatoes, shredded lettuce, jalapenos, cheese (crumbled Cotija, shredded chihuahua, or shredded taco cheese blend) Salad 1 large or 2 small avocados 1 pint cherry or grape tomatoes 10 oz corn kernels (fresh or frozen; if you can get roasted corn, it s even better! Trader Joe s has this in their frozen section) 1/4 red onion, thinly sliced optional Juice of 1 limes 3 Tbl olive oil 1/2 tsp kosher salt 2. Prepare the chicken Combine onion, chipotles (or adobo sauce), garlic, oregano, cumin and tomato sauce in bottom of your cooking vessel (see below) until will combined. Add chicken thighs and stir to cover them with sauce. Place the lid on cooking vessel and cook according to timeline and temperature in the chart.. Slow cooker Electric pressure cooker Walk away method (I invented this as a way to keep dinner cooking while I run and pick the kids up!) 3. Make the salad. You can make this salad hours after you start the chicken cooking and let it sit, or wait and make it while the chicken is resting (after it s done cooking) If the salad will sit for at least 30 min before serving, there is no need to thaw the corn. If you will serve immediately, pour the corn into a microwave safe dish and microwave for 1-2 min, stirring every 30 seconds, until thawed. Cube the avocado, wash and cut tomatoes in half, and thinly slice the red onion (if using) Combine the avocado, tomatoes, corn, and red onion in a large bowl or casserole dish. Combine the lime juice, olive oil, garlic powder and salt and either whisk to combine well or mix in a small mason jar and shake. Add dressing to the other salad ingredients and toss to combine well. If you make in advance, cover with plastic wrap or foil and refrigerate. 4. Prepare your toppings, however and whatever you like! High for 3 hours, Low for 4 hours Manual cook for 25 min, then natural release for 5-10 min Preheat oven to 450. In a dutch oven or braiser, bring chicken and sauce to boil on stove top. Place in oven (covered) and turn oven off. Let it cook for 45 min. 5. Finish the meal: When chicken is done cooking, remove the salad from the fridge and allow it to come to room temperature. Turn off heat on the chicken and allow to rest for 10 min. Then, shred the chicken into the sauce with two forks. Build tostadas with chicken and toppings of your choice. Serve with salad and enjoy!
Sloppy Joes with Sweet Potato Fries 20-25 min 1 Tbl (approximately) olive oil or canola oil 16-20 oz ground beef 85%-90% lean 1/2 medium yellow onion 2 medium carrots 1 tsp yellow mustard (NOT mustard powder) 3/4 Cup ketchup 1 Tbl brown sugar Salt and pepper to taste Buns (Hawaiian Brand Mini Sub Buns recommended) 1 bag frozen sweet potato fries Non-stick cooking spray Optional Fry sauce ideas Sriracha and mayonnaise to taste depending your preferred spice level 2 Tbl ketchup, 1/2 Cup mayonnaise, 1 Tbl pickle relish 1 Tbl curry powder and 1/2 Cup mayonnaise 1. Start the fries: Preheat oven to 425 (or the temp recommended on your fries). Spray a large rimmed baking sheet with non-stick spray Add fries and lightly spray fries with non-stick spray (helps them get crispy). Toss and evenly distribute on pan. Place in oven. Cook 9 min, then turn using a spatula and cook for 9 more min. If you want your fries crispier, continue to cook checking every 3 min. 2. While the fries are baking, make the sandwiches. If you are confident in your prep skills, you can prep ingredients as you cook (which is how the recipe is written below). If you are not as confident, chop the onion and carrots (can go in one bowl to hold until you start to cook), and measure the garlic powder, yellow mustard, ketchup and brown sugar (can go in another bowl to hold until you cook) before you start cooking. Preheat 1 Tbl oil in a large skillet over medium heat. While heating oil, chop onion and add to the pan. Add a pinch of salt to the onion and stir. Wash, peel and chop the carrot and add to the pan, combine well with onion. When veggies are beginning to soften, push them to the side of the pan. Increase heat to medium-high. Add ground beef. Cook, crumbling with a spatula. When the beef is cooked about half way, mix the veggies from the side of the pan in with the meat and finish cooking. While beef is browning, combine ketchup, mustard, brown sugar and garlic powder After the beef is browned completely, add sauce and stir to combine well. Reduce heat to low while you finish making the fries. Once fries are done, build your sandwiches and enjoy!
Sheet Pan Kielbasa and Pierogis 35-40 min Olive oil 14 oz package Kielbasa 1 medium yellow onion 2 sweet bell peppers (yellow, red, or orange) 1 Tbl olive oil 1 package frozen pierogis (approximately 12 pierogis) Kosher salt and pepper 2 Tbl unsalted butter 1/2 tsp onion powder Brown or spicy mustard for the kielbasa, optional Sour cream for pierogis, optional Shredded cheese for pierogis, optional 1. Preheat oven to 400 F. Drizzle 1-2 Tbl of olive oil or canola oil on a large rimmed sheet pan. Use a paper towel or basting brush to spread it into an even layer. 2. Prep your ingredients: Cut kielbasa into 4 pieces. Since kielbasa is already fully-cooked, you do not need to wash your cutting board or knife before cutting the veggies. Slice onion and bell peppers approximately 1/4 thick 3. Arrange the kielbasa around the outside of the pan. In a large mixing bowl, toss the onions and peppers with 1 Tbls olive oil and 1/4 tsp salt. Place these on the pan just inside the kielbasa, keeping the innermost part of the pan empty. 4. Prepare the pierogies: Melt 2 Tbl butter in the microwave for 30 seconds. Add 1 Tbl olive oil, garlic powder, onion powder, and 1/2 tsp kosher salt to the butter and mix with a fork In the same large mixing bowl that you used for the peppers and onions, toss the frozen pierogis with melted butter mixture. Arrange the pierogis in the center of the pan with the flat side down. Do not layer. 5. Cook the meal: Place pan in oven and roast for 15 min. After 15 minutes, check to see if you can flip everything over. If anything is sticking, leave it and check again in 5 min. Bake for a total of 30 min, or until the pierogis begin to brown, the sausages start to plump and brown, and the onions and peppers are tender. Serve with mustard for the kielbasa, and sour cream and cheese on the pierogis.