1. Asian Chicken Lettuce Wraps, Fruit Salad 2. Honey Lemon Pepper Salmon, Broccoli, Baked Sweet Potatoes 3. Chicken Avocado Lime and Cilantro Soup, Side Salad 4. Chicken Curry in the Slow Cooker, Brown Rice, Favorite Green Veggie 5. Veggie Pie, Black Beans 6. Oven Baked Chicken Tacos, Chips and Salsa 7. Whole Wheat Chocolate Chip Cookies PRODUCE Green Onions, 2-4 Lettuce with Large Leaves {Fruit for Fruit Salad} {Broccoli} {Sweet Potatoes} Garlic, 1-2 cloves, {+1}{+2-3} Onion, 1, +1, + ½ cup, + ½ Lime Juice, 2-3 Tbs.{+2-3 Tbs.} Avocados, 2 Cilantro, handful{+1 large handful} {Side Salad} {Favorite Green Veggie} Broccoli, 2 cups Tomatoes, 2 medium Red Bell Pepper, 1 small Green Bell Pepper, ½ chopped {Red Onion, 1} MEAT Boneless Chicken Breasts or Tenders, 1-2 lbs., +2-3 cups cooked +3 lbs., +1 lb. tenders Salmon Filets, 6-8 CANNED/DRY Hoisin Sauce, 1 jar Water Chestnuts 1 large can Brown Rice, 3 cups cooked, + ½ cup, +2 cups cooked Honey, 3 Tbs. Lemon Pepper, 2 tsp. Green Chilies, 1 can Diced Tomatoes, 1-15 oz. can Black Beans, 1-15 oz. can, {+2 cans}, +1-15 oz. can Chicken Broth, 2-32 oz. containers Tortilla Chips, crushed Salsa, 1 cup (Or use homemade from meal 6) Curry Powder, 3 Tbs. Coconut Milk, 1 can Whole Wheat Flour, 1 ¼ cups, +2 ¼ cups Mayonnaise, 1/3 cup {Sugar, ¼ tsp.}, + ¾ cup Corn, 1-15 oz. can Crunchy Taco Shells, 18 {Tortilla Chips} {Whole Tomatoes, 1-28-32 oz. can} {Jalapenos, 1-4 oz. can} Brown Sugar, ¾ cup Chocolate Chips, 2 cups DAIRY Butter, 5 Tbs., + ½ cup, +1 cup Monterey Jack Cheese, shredded Plain Yogurt, ½ cup Shredded Cheese, 1 cup Shredded Cheddar Cheese, 1 cup Eggs, 2 ITEMS TO HAVE IN PANTRY/FRIDGE Salt Pepper Olive Oil Baking Powder Dried Basil Chili Powder Cumin Allspice Baking Soda Vanilla Extract
Asian Chicken Lettuce Wraps Serves: 6-8 1-2 lbs. boneless chicken breasts or tenders* 1 jar hoisin sauce 1 large can of water chestnuts, roughly chopped green onions, sliced (2-4, depending on how much rice you use) 3 cups cooked brown rice lettuce variety that has large leaves, cleaned and patted dry Cook the rice according to the package directions. Grill the chicken, basting it with hoisin sauce during the last few minutes of the grilling. While the chicken grills, add the green onions and water chestnuts to the finished rice. Slice the grilled chicken into thin slices. To assemble the wraps, lay a lettuce leaf on a plate. Add some rice to the middle of the lettuce. Be careful not to use too much, or you won t be able to wrap it. Add some chicken and top with hoisin sauce if you like extra flavor. *Note: Chicken can be cooked in a skillet instead. Serving Suggestion: Fruit Salad
Honey Lemon Pepper Salmon 6-8 salmon filets 5 Tbs. butter, melted 3 Tbs. honey 2 tsp. lemon pepper Place salmon on greased or buttered baking sheet. Drizzle butter and honey over the top. Sprinkle with lemon pepper. Bake at 375 degrees for about 15 minutes Serving Suggestion: Broccoli, Baked Sweet Potatoes Baked Sweet Potatoes Put a small sheet of foil on the rack below the rack the sweet potatoes are on. This will catch any of the syrup that may escape from the sweet potatoes. For easy cleanup, simply remove the foil and throw it away after baking the sweet potatoes. Don't preheat the oven. Prick your sweet potatoes each 2-3 time with a fork, then place them directly on the oven rack in the middle of the oven, above the foil. Turn the oven on to 425. Bake for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter. For sweet potatoes that are up to 4 inches in diameter, bake for an hour. For super large sweet potatoes, bake for an hour and 15 minutes. After the time has elapsed, don't open the oven but turn it off. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. Remove from the oven and eat immediately, or remove the skin and store in a container in the fridge.
Chicken Avocado Lime and Cilantro Soup 2 Tbs. Olive oil Garlic, 1-2 cloves minced 1 onion, chopped 1 can of green chilies 2-3 cups of cooked chicken 1 15 oz. can of diced tomatoes 15 oz can beans (black, pinto, navy, etc ) 2-32 oz. containers of chicken broth 2-3 tablespoons of lime ½ cup brown rice Salt/Pepper 2 avocados, chopped in bite size pieces a handful of cilantro, chopped Toppings - I used Monterrey jack cheese and crumbled up tortilla chips Heat up olive oil and saute the onion, garlic, and green chilies for a few minutes in a large pot. Mix in the chicken, chicken broth, diced tomatoes, beans, lime juice and rice. Cook together for 20-30 minutes, until the rice is tender. Salt and pepper to your liking. When you are ready to serve toss in the avocado and cilantro. Serving Suggestion: Side Salad
Chicken Curry in the Slow Cooker 3 lbs. boneless chicken 1 onion, chopped 1 cup salsa 3 Tbs. curry powder 1 can coconut milk 2 cups rice, cooked Place chicken, onion, salsa and curry powder in slow cooker. Cook on high 5-6 hours or low 7-8 hours. Minutes before serving, remove chicken from slow cooker. Add coconut milk to slow cooker. Stir into sauce. Return chicken to pot. Serve over cooked rice. Serving Suggestion: Brown Rice, Favorite Green Vegetable
Veggie Pie 1¼ cups whole wheat flour 2 tsp. baking powder ½ tsp. salt ½ cup butter, softened ½ cup plain yogurt 2 cups broccoli, finely chopped ½ cup onion, diced 1 cup shredded cheese (cheddar, swiss, etc) 2 medium tomatoes, sliced ⅓ cup mayonnaise 1 tsp. dried basil or several Tbs. fresh basil In a large bowl, combine whole wheat flour, baking powder and salt for the crust. Cut the butter in and then stir in the yogurt. Pat into a buttered pie plate. Layer the broccoli, onion, and tomatoes in the crust. Sprinkle with the basil. Spread the mayo over the top of the veggies. Add the cheese to the top of the pie. Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake for 30 minutes. Serving Suggestion: Black Beans Black Beans 2 cans black beans, undrained 1 tsp. chili powder ½ tsp. cumin ⅛ tsp. allspice 1 garlic clove, crushed ½ tsp. salt ¼ tsp. sugar Combine all ingredients in small saucepan. Heat over medium heat.
Oven Baked Chicken Tacos 2 Tbs. olive oil 1 lb. chicken tenders ½ onion, chopped 1 small red bell pepper, chopped ½ green pepper, chopped 15 oz black beans, drained and rinsed 15 oz corn, drained 1 tsp. cumin 1 Tbs. chili powder 18 crunchy corn taco shells 1 cup shredded cheddar cheese Cook chicken in a skillet till done. (You can also use pre-cooked chicken.) Remove chicken from pan and chop. Cook onion and peppers in skillet until tender. Return chicken to pan. Add beans, corn and spices. Fill taco shells and set upright in oven-proof pan. Sprinkle with cheese. Bake 350 for 5-10 minutes or until heated through. Serving Suggestion: Chips and Salsa Easy Homemade Salsa 1 can of whole tomatoes 28 32 oz, drained 1 red onion, quartered a couple garlic cloves whole or minced (whatever you have) 2 Tbs of lime 2 tsp of salt 2 tsp of cumin a large handful of fresh cilantro (I used almost a whole bunch) 1 can of jalapenos (I used a 4 oz can) Put everything in a food processor and blend until consistency is like you prefer. Serve chilled!
Whole Wheat Chocolate Chip Cookies 2 1/4 cups whole wheat flour 1 tsp. baking soda 1/2 salt 1 cup butter (2 sticks) softened 3/4 cup sugar 3/4 cup brown sugar 1 tsp. vanilla 2 eggs 2 cups chocolate chips (12 oz) In a mixer bowl, cream the butter and sugars together. Add the vanilla and eggs. In a separate bowl, stir the flour, baking soda and salt together. Add the dry ingredients to the wet in the mixer bowl and blend together. Stir in the chocolate chips. Drop by teaspoons full onto a baking stone or cookie sheet and bake at 375 degrees for 8-10 minutes.