Meal Plan #1

This week I decided to make Chicken Tacos, Mexican Pizza, Black Bean Burgers, and Lean Lasagna. This allowed plenty of leftovers for in-between days, because who wants to cook every. single. day? Not this busy momma! Again in my quest to watch ingredient labels and trying to avoid as much GMOs as possible, you will see what brands/products I used...and somedays it was inevitable...I was using GMO's or some horrible ingredient. But, I have to make due with what resources I have. I mainly shop at Kroger but cheese, I like to get a Market Street, and milk as well as some other items, Sprouts. However, the closest Sprouts to me is about a 20 minute drive from my home. Which isn't bad, but also don't want to spend my whole day running from grocery store to grocery store (with a toddler in tow!). I try to split it up so it is not as overwhelming and sometimes just have to get what I can where I am. Oh, and ignore the dates on my chalkboard...I am working a week ahead of you :) ANYWAY...here's your week of recipes and shopping list:

Shopping List:

(This does not include spices. Links to some ingredients are listed in the recipe as well as below. Use organic ingredients whenever possible...corn products are a must to avoid GMOs.)

• 1 lb organic chicken breasts
• 1 large container organic chicken stock or broth
• 1 8 oz can chopped green chilies
• Large head of organic romaine lettuce
• Tomatillo salsa 
• Salsa
• Sprouted whole grain tortillas 
• Sprouted corn tortillas
• Block of organic cheddar cheese
• Avocados (3-4)
• Sour cream (optional)
• 2 cans organic black beans
• White onion
• Yellow onion 
• Green bell pepper
• Lime
• Organic eggs
• Bread or bread crumbs 
• Hamburger Buns
• Tomatoes (2)
• 1 lb ground turkey breast
• 2 cups tomato sauce
• Large container organic mushrooms
• Large container organic spinach
• Ricotta
• 1 package whole-wheat lasagna noodles
• Shredded mozzarella

Chicken Tacos 

Ingredients:

• 1 lb organic chicken breasts
• 4 cups organic chicken stock, broth, or water
• 2 TB chili powder
• 1 (8 oz) can chopped green chilies (this was a hard ingredient to find that wasn't packed with horrible things. The brand that I went with, that Kroger had, was Casa Fiesta. Ingredients were green chilies, peppers, water, salt, and citric acid.)
• Organic romain lettuce
• Tomatillo Salsa or any other salsa
• Sprouted whole-grain tortillas
• Garnish with organic freshly grated shredded cheese (I like O Organics block cheddar cheese), avocados, guacamole, sour cream, tomato, etc. 

Directions:

Place chicken breasts and stock in slow cooker. 

Cook on low for 6-8 hours or high 3-4 hours. 

When ready to serve, remove chicken from slow cooker and place in a bowl. 

Grab your hand-mixer and shred that chicken up! 

Stir in chili powder and chopped green chilies. 

Top each tortilla and build your taco! I topped mine with chicken, lettuce, cheese, tomatoes, pineapple salsa, and red onion. Delicious!

      

Learned this little trick that has changed my life! 

Shred chicken with your hand mixer! So fast and easy!

*Use organic ingredients whenever possible

*Recipe from Mix & Match Mama

Mexican Pizza 

Ingredients:

• Sprouted corn tortillas or whole grain tortillas 
• 1.5 cups salsa or tomato sauce
• 2 cups canned organic black beans or meat of your choice (I just use one can)
• 1 cup green pepper chopped
• 1/2 white onion
• 1/2 jalapeño pepper thinly sliced (optional)
• 1 cup freshly grated organic cheddar cheese
• 1 TB chili powder (optional)
• 2 cups romaine lettuce, chopped
• 1 lime
• 1 or 2 avocados

Directions:

Preheat oven to 400º. 

As oven is preheating, place tortillas on rack in oven for 3-4 minutes (until tortilla becomes hard but not crisp). 

Remove tortillas and first top with 1/4 cup salsa, a sprinkle of chili powder, 1/3 black beans, green peppers, onions, cheese, and topping with jalapeño (just eye ball all the ingredients when it comes to topping the tortilla...just go with how much you want).

Top toasted tortillas with salsa

Add black beans, green bell pepper, white onion (for my 3-yr old, I only put the black beans) 

Finally top with freshly grated cheddar cheese

Place tortillas back in oven and bake for 8-10 minutes.

Remove from oven and serve with a slice of lime, chopped romaine, avocado or sour cream. Delicious!!

(Since this will be a repeat meal for the next day, I just chop extra so I don't have to the next night and then all I have to do is prepare the tortillas and bake.)

*Use organic ingredients whenever possible

*Recipe from Food Babe

Black Bean Burgers

Ingredients:

• 1 15-oz can organic black beans, rinsed and drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs (I like to make my own by toasting bread and then placing in a food processor. You could also use gluten-free bread if needed.) 
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder (forgot this in the picture!)
• Salt and pepper to taste
• Hot sauce to taste (optional)
• 1 to 2 TB organic EVOO
• Whole wheat (or gluten-free) hamburger buns
• Romaine lettuce
• Tomato, sliced
• Avocado, sliced

Directions:

Put beans in a large bowl and mash well with a fork or a potato masher. 

Add egg, yellow onion, bread crumbs (see picture), oregano, basil, garlic powder, salt, pepper, and hot sauce.

To make your own bread crumbs, toast bread well and place in food processor.
Pulse till a fine consistency.

Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat (I like to use avocado oil).

Arrange patties in a single layer (working in batches if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. 

Transfer to buns and top with lettuce, tomato, avocado, and any other toppings of your liking. Serve with sweet potato fries or a side salad.
Makes 6 burgers.

*Use organic ingredients whenever possible

Lean Lasagna

Ingredients:

• 1/2 cup chopped onion (I used the 1/2 that was left from the turkey burgers)
• 1 lb ground turkey breast
• 2 cups tomato sauce (I use a jar of pasta sauce...I love Muir Glen's Italian Herbs)
• 3 tsp Italian seasoning 
• 1/4 tsp ground pepper
• 1/4 tsp garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped spinach
• 2 cups ricotta
• 1/4 tsp nutmeg
• 1 package whole-wheat (or gluten-free) lasagna noodles
• 2 cups shredded mozzarella

Directions:

Preheat oven to 375º. 

Sauté onion for 2 minutes, then add turkey and cook an additional 5-7 minutes. 

Add tomato sauce, all seasonings (minus nutmeg) and mushrooms and simmer 2 minutes.

Remove pan from heat.

In a seperate bowl, combine spinach, ricotta, and nutmeg.

Bring a large pot of salted water to a boil.

Cook pasta according to package directions until al dente. 

Drain and rinse with cool water.

Coat a 9" by 13" baking pan with cooking spray (I use EVOO and rub it around with a paper towel).

Arrange 1/3 lasagna noodles on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella.

Add your layer of lasagna noodles first 

Follow with the ricotta and spinach mixture 

Add the turkey and sauce mixture

Lastly, layer with shredded mozzarella

Repeat layers, ending with mozzarella.

I was able to get about 4 layers of lasagna noodles

Bake 20-25 minutes or until cheese bubbles.

Cool at least 5 minutes before cutting.

*Use organic ingredients whenever possible.

*Recipe from Epicurious.



Please let me know what you think of this week's menu! I'd love to hear from you!
Hope you have a blessed week! Happy cooking!