Sunday, August 6, 2017

Weekly Meal Plan {Getting Back in the Groove}

Greek-Style Gyro Burgers 

A Healthy Slice of Life

1 lb. ground lamb
¼ cup minced red onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1½ tsp. cumin
¼ tsp. nutmeg
1 tsp. dried oregano
2 tsp. fresh lemon juice
pita bread of choice or bread thins
fresh sliced cucumber and tomato

Add all ingredients to a large bowl. Using your hands, mix until well-combined, being careful not to overwork the meat.
Form into 4 patties that fit the size of the pita bread you are using.
Pan fry over medium heat, about 5 minutes per side, until cooked through.
Serve on pita bread with cucumbers slices, tomato and tzatziki.
Serve with side dish of choice such as sweet potato fries, zucchini fries, steamed snap peas, edamame, etc.

Crockpot Chicken Verde Fajitas (large recipe- may need to half)

1 large yellow onion
2.5 lbs boneless, skinless chicken thighs or breasts
1 1/2 tsp sea salt
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cumin
1 cup Salsa Verde
1 large red bell pepper (or use a combination of red and yellow peppers)


Cut the ends off of the onion and then slice into five thick slices. Place in the bottom of a 6-quart slow cooker.
Place the chicken thighs on top of the onion. In a small bowl, combine the seasonings and evenly distribute the seasoning mix across the top of the chicken.
Then, evenly spoon the salsa verde over the top of the seasoned chicken.
Slice the red bell pepper into thick slices; discard the seeds and stem. You can either - place the sliced pepper over the salsa and cook with the chicken for very soft pepper slices – or add the sliced peppers during the last hour of cook time to enjoy them al dente.
Cover and cook on high 5-6 hours or on low 7-8 hours.
When chicken is done, use a slotted spoon to move the peppers to the side and carefully remove just the chicken and place it on a large platter. Use two forks to shred the chicken.
Remove the pepper and onion slices and place on a serving plate.
Serve the chicken and veggies with warmed corn tortillas, or use large Bibb lettuce leaves to make lettuce wraps. Top with your favorite fajita toppings, such as diced tomatoes, guacamole, fresh cilantro, shredded cheese, etc.

Veggie-Loaded Frittata
1 Tbsp. olive oil or coconut oil
1/2 small yellow onion, diced
1 cup broccoli florets, cut into small pieces
1/2 zucchini, chopped
1/2 red bell pepper, chopped
8 eggs
2 cups spinach, loosely packed
(optional) shredded parmesan cheese
(optional) crips cooked bacon or ham, chopped

Preheat the oven to 350°F. In a 10-inch sauté pan or cast-iron skillet, add the olive oil and onion. Cook over medium heat for 2 to 3 minutes, until it begins to brown.
Next, add the broccoli, zucchini, and bell pepper. Sauté for a few minutes, until soft and moist.
Add in the spinach and cook for 1 to 2 minutes more, until slightly wilted. Remove the pan from the heat and allow the mixture to rest.

In a medium bowl, beat the eggs and season with salt and black pepper.
Add the eggs to the vegetable mixture, then place the sauté pan directly into the preheated oven (or transfer to a 9-inch pie plate before placing in the oven).
Bake for 20 minutes, or until the eggs are well set and slightly browned. Slice into wedges and serve immediately.

Buffalo Chicken Sliders
from me
1 package ground chicken (1 1/3 lbs.)
buffalo wing sauce (you can make your own with hot sauce & butter)
grill seasoning (such as Montreal)
sliced swiss cheese, quartered
crumbled blue cheese (optional)
homemade or store-bought blue cheese dressing (ranch is fine too)
King's Hawaiian Buttered Rolls
lettuce of choice
tomato, sliced thin
carrot and celery sticks for a side

In a mixing bowl, combine the ground chicken with 1-2 TBsp grill seasoning, 1/4 cup blue cheese crumbles if desired, and 1/4-1/2 cup of the buffalo sauce. Form small patties (about 3 inches). Cook in a grill pan (or skillet if you don't have one) on medium-high heat for about 10 minutes. Place 2 quarters of the cheese on top of each slider just as it's finished cooking to melt a bit. Split the rolls to make buns. Spread a little dressing on the bun, top with the slider and lettuce & tomato. Delicious!

These would also be good on top of a salad. Omit the buns, make your favorite salad, and before you drizzle on the dressing put 2 sliders on top.


Chickpea Salad
from B3 Meals

1 Tbs. red wine vinegar
1 Tbs. fresh basil, minced
1/2 tsp. oregano, dried
1 garlic clove, finely minced
8.5 oz. jar sun-dried tomatoes in olive oil (you’ll need both the tomatoes and the olive oil)
2 cups chickpeas, cooked
1/2 red onion, diced
1/2 cup Kalamata olives, pitted & sliced
Sea salt & black pepper, to taste

Stir vinegar, herbs, garlic, and 3/4 olive oil (from tomato jar) together in a large bowl.
Add the tomatoes, chickpeas, onion, and olives, and toss well. Add salt and pepper, and let marinate in the fridge for 30 minutes.
Serve plain (my favorite) or with some mixed greens and/or a grain like quinoa or millet.

Cucumber Dill Chicken Salad
from Peanut Butter Fingers

3 cups rotisserie chicken, chopped and chilled
2/3 cup full-fat Greek yogurt
1 tablespoon dijon mustard
Juice of 1/2 lemon
1/3 cup green onion, chopped
3/4 cup seedless cucumber, peeled and chopped
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1 teaspoon (dried) dill
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
bread/tortilla of choice for a sandwich or wrap

Mix all ingredients together in a large bowl and stir until completely combined.
Store any leftovers in an airtight container in the refrigerator.

Important note: If you are making this Greek yogurt rotisserie chicken salad recipe ahead of time, wait to add the cucumber until right before you serve it to prevent the salad from getting too watery and preserve the crispness of the cucumber.

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