Sunday, February 12, 2017

Feb 12th weekly meal plan

This weeks meal plan includes spiralized sweet potatoes & riced cauliflower. I am planning on creating some you-tube videos this week to show the process for both. Also we will be using some shredded cheddar cheese in some recipes this week. I always buy blocks of cheese & shred it by hand. In my opinion, this tastes better and the cheese lasts longer in the refrigerator.

- Chili day, winter is back in Denver so chili just seemed right.  This is our chili recipe but you can substitute your own for sure.  I try to make my chili chunkier and less saucy.

2 lb ground turkey ( I use 1 lb taco seasoned, 1 lb Italian seasoned)
1 green pepper diced
1 yellow onion diced
1 28 ounce can crushed tomatoes
1 14.5 ounce can diced tomatoes
1 can chili beans
1 can kidney beans in chili sauce
1 Tbsp paprika
1 Tbsp chili powder
Salt and pepper to taste

Shredded cheddar cheese
Diced jalapenos

Monday- Chicken fajita meat in sweet potato boat

-Sweet potato and spinach zoodle
Note: I add chicken that has been thinly slice and marinated in either an Italian or Asian marinade to make the dish seem more satisfying.

Wednesday- Open faced BBQ Chicken with broccoli salad

 BBQ Chicken
1lb chicken boneless/skinless chicken thighs
1lb chicken breast
1/2 jar Stubbs original barbecue sauce (this is the lowest sugar/ calorie bbq sauce i can find)

Simply toss chicken in sauce and cook in crock-pot on low for 8 hours.  Shred chicken and serve open faced on half a bakery roll.  Top with cheese and additional BBQ sauce if desired.

Broccoli salad 
5 Cups Raw Broccoli Florets, chopped
½ Cup Red Onion, chopped
½ Cup Shredded Cheese (optional)
1 Cup Turkey Bacon, cooked and crumbled
1 Cup Raw Sunflower Seeds
1 Cup Dried Cranberries
 ¾ Cup Mayonnaise
 2 Tablespoons Red Wine Vinegar
 ¼ Teaspoon Pepper

Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl.

Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour.

Thursday- Cashew Chicken with cauliflower rice

1 lb chicken breast in 1 inch cubes or thinly sliced
1 cup carrot chips
1 cup mushrooms
1 cup cashews
3 green onions
3 cloves minced garlic
2 tsp grated fresh ginger
3 Tbsp Hoisin sauce
1 Tbsp low sodium soy sauce
1 Tbsp honey
1 Tbsp rice wine vinegar
1 tsp corn starch
1/4 c water

Step 1 - Marinade chicken cubes in teriyaki marinade for atleast 30 min
Step 2 - Whisk together all of the sauce ingredients
Step 3 - Melt 1 Tbsp coconut oil in skillet, add chicken to hot oil.  Cook on medium/high heat until chicken is browned on outside and fully cooked inside.  Remove from pan, next add another Tbsp coconut oil and saute carrot chips and cashews.  Add the mushrooms and green onion during the last two minutes of sauteing.  Once all vegetables are cooked add the cooked chicken and the sauce, combine all ingredients together and set aside while heated cauliflower rice than pour on top.

Cauliflower rice

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