Migas, Sliced Pears Chicken Fried Rice, Edamame Bubble and Squeak, Cucumber and Tomato Salad Pork Chop, Yellow Squash, and Broccoli Sheet Pan Meal Easy Slow Cooker Thai Chicken Curry Soup, Salad Salad of the Week: Harvest Apple Salad PRODUCE Onion, ½ +1 +2 +1 Red pepper, ½ Green pepper, ½ Jalapeno, 1 Tomato, 1 {+4-6} Cilantro, handful +for topping, optional {Pears} Garlic cloves, 3 Potatoes, 4-6 Cabbage, 1 head {Cucumber, 1} {Red onion, 1} Yellow squash, 2 Broccoli, 1 head Carrots, 3 Celery stalks, 3 {Salad, 1 meal} Mixed salad greens, 12 cups Honeycrisp apples, 2 large MEAT Cooked, diced chicken, 1 lb. Smoked sausage, 2 packages Boneless, thin-cut pork chops, 2 lbs. Bone-in chicken, 2 lbs. Grilled chicken breast, 1 lb. ITEMS TO HAVE IN PANTRY/FRIDGE Olive oil Salt and pepper {Red wine vinegar} Chili-lime seasoning CANNED/DRY Corn tortillas, 3 Brown rice, 2 cups Soy sauce, 1 Tbsp. Cider vinegar, ½ cup + ¼ cup Curry powder, 2 Tbsp. Chicken broth, 2 32 oz. boxes Long grain white rice, ½ cup Coconut milk, 1 can Sriracha sauce, for topping, optional Pecans, ½ cup Dried cranberries, ½ cup Vegetable oil, ¾ cup Dijon mustard, 2 tsp. Honey, 1 Tbsp. FROZEN Peas and carrots, 1 cup {Edamame} DAIRY Butter, 1 Tbsp. Eggs, 6, +2 Pepper jack cheese, ¾ cup
Migas Time: 15 minutes 1 Tbsp. olive oil 1 Tbsp. butter ½ onion, chopped ½ red pepper, chopped ½ green pepper, chopped 1 jalapeño, diced with seeds removed 1 tomato, chopped 6 eggs, beaten 3 corn tortillas, cut in bite size pieces ¾ cup pepper jack cheese, shredded Handful of cilantro, chopped Heat butter and olive oil in a large skillet over medium heat. Add onion, green and red peppers. Cook until soft. Add jalapeño and tomato. Stir in eggs and corn tortillas. Stir slowly as scrambled eggs form curds. Once the eggs are just set, remove from heat and fold in cheese. Top with cilantro. Serving Suggestion: Sliced Pears
Chicken Fried Rice Time: 30 minutes hands on 2 cups brown rice 4 Tbsp. olive oil 1 lb. cooked chicken 3 cloves garlic, minced 1 large onion, chopped 1 tsp. salt 1 tsp. pepper 1 Tbsp. soy sauce 2 eggs, beaten 1 cup frozen peas and carrots Cook the rice. In a hot skillet add the oil add the garlic, onion, salt, pepper, and soy sauce. Stir fry until the onion is cooked through. Stir in the beaten eggs, stir frying until the eggs are done. They will not and should not look like scrambled eggs you eat for breakfast. Add the vegetables and stir fry until they are hot through. Add the chicken to the skillet, along with the rice. Add soy sauce to taste. Serving Suggestion: Edamame
Bubble and Squeak Time: 20 minutes hands on 2 packages smoked sausage, coin sliced 1-2 Tbsp. olive oil 4-6 potatoes, diced 2 onions, diced 1 large head of cabbage, chopped ½ cup cider vinegar Add olive oil to a skillet over medium heat. Add the sausage and brown. Add in the onions and potatoes and cook until the potatoes are nearly done, but not quite. Put the cabbage in the skillet and cover. Let it cook and wilt for a few minutes, stirring a couple of times. Once the cabbage is wilted and the potatoes are tender, stir in the vinegar and serve. Serving Suggestion: Cucumber and Tomato Salad Cucumber and Tomato Salad Time: 10 minutes hands on 1 large cucumber 4-6 tomatoes 1 red onion, thinly sliced Drizzle of olive oil Sprinkle of red wine vinegar Salt and pepper, to taste Chop the cucumber and tomatoes into bite-sized pieces. Mix together in a bowl with red onion slices. Drizzle a stream of olive oil over all. Sprinkle on the red wine vinegar. Add a teaspoon or so of salt and some black pepper. Stir, taste and adjust seasonings.
Pork Chop, Yellow Squash, and Broccoli Sheet Pan Dinner Yield: 6 Servings Time: 10 minutes hands on, 25-30 minutes cook time 2 lbs. boneless, thin-cut pork chops 2 yellow squash, coin sliced 1 head broccoli, cut into florets Olive oil Chili-lime seasoning Salt Brush one large or two small rimmed baking sheets with olive oil. Toss squash with a drizzle of olive oil, chili-lime seasoning and salt. Add them to a section of the pan. Toss broccoli with a drizzle of olive oil, chili-lime seasoning and salt. Add them to a section of the pan. Brush pork chops with olive oil and place in remaining space on the pan. Sprinkle with chili-lime seasoning and salt. Place in a 425-degree oven for 25-30 minutes, until the meat is cooked through and the potatoes are tender.
Easy Slow Cooker Thai Chicken Curry Soup Yield: 8-10 Servings Time: 10 minutes hands on, 5 ½ - 8 ½ hours cook time 2 lbs. bone-in chicken (I used 2 large chicken breasts) 1 onion, diced 3 carrots, diced 3 celery stalks, diced 2 Tbs. curry powder 2-32 oz. boxes chicken broth ½ cup long-grain white rice 1 can coconut milk Cilantro, chopped, optional for topping Sriracha sauce, optional for topping Place chicken on bottom of the slow cooker. Add onion, carrots, celery, curry powder and broth. Cook on high 5-6 hours or low 7-8 hours. Remove chicken from crock and pull meat from bones. Stir rice, coconut milk and chicken meat back into the soup. Cook for 20-30 more minutes or until rice is cooked. Serve with chopped cilantro and Sriracha sauce. Pressure Cooker Version Add all ingredients, except rice and coconut milk, to the pressure cooker pot. Set for 30 minutes cook time. Do a quick pressure release. Remove chicken and shred. Return chicken to pot along with rice and coconut milk. Cook on sauté setting for 20-30 minutes until rice is tender. Serving Suggestion: Salad
Salad of the Week: Harvest Apple Salad Yield: 6 Servings Time: 10 minutes hands on ¼ cup apple cider vinegar ¾ cup vegetable oil 2 tsp. Dijon mustard 1 Tbsp. honey Salt and pepper, to taste 12 cups mixed salad greens 2 large Honeycrisp apples, cored and thinly sliced ½ cup pecans ½ cup dried cranberries 1 lb. grilled, sliced chicken breast, optional Make the dressing by whisking together cider vinegar, vegetable oil, mustard, honey, salt, and pepper. Toss together the lettuce, apple slices, pecans and cranberries. Add chicken, if using, and drizzle with dressing to taste. 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.