Meal Plan with Shopping List

I've included a couple of recipes that will work well for your Labor Day camping adventures.

Grilled Chicken Tenders with Roasted Brussels Sprouts and Sweet Potatoes
from me

Ingredients:
1 lb boneless skinless chicken tenders
1/2 cup Italian dressing (to marinade chicken)
1 package fresh Brussels sprouts, ends trimmed off, then halved or quartered if large
3-4 sweet potatoes, peeled and diced
cooking oil of choice
salt and pepper
dried oregano

Directions:
Marinate chicken tenders in the dressing for at least 30 minutes before grilling. Don't panic if you forget! Just baste the chicken with the dressing as you grill it. 

Heat oven to 425 degrees.
Start with the veggies. (They will cook longer than the fish.) While the oven is heating, peel and dice the sweet potatoes, and halve or quarter the brussels. Place on a sheet pan side-by-side. You can definitely mix them together, but I have one kid who likes the sweet potatoes and one kid who likes the brussels. It just makes it easier to serve them! ;) Drizzle the veggies with about 2 tbsp oil, then season well with salt and pepper. I like to add a little oregano to my sweet potatoes. Roast for about 17 minutes, then turn with a spatula. Roast again for about 10-15 minutes or until the veggies start to carmelize a little.

Heat a grill or grill pan (or skillet) while the veggies are roasting med-high heat. Grill tenders for about 5 minutes on each side.

Salmon Bites with Roasted Asparagus and Red Potatoes
from Primally Inspired
Ingredients:
12 ounces canned salmon, drained (can also use fresh salmon, oven roasted for about 20 minutes at 400 F, then cooled and flaked with a fork)
1 shallot or ¼ cup red onion, finely diced
1 egg
½ lemon, zested and juiced
1 tablespoon green onion, chopped
1 tablespoon fresh dill or basil, chopped
sea salt and pepper to taste
1 tablespoon fat of choice for greasing (olive oil, avocado oil, coconut oil, etc.)

1 bunch fresh asparagus, trimmed on ends

6 medium red potatoes, quarted

cooking oil of choice

salt and pepper

Directions:
Preheat oven to 350 degrees F.

On a baking sheet, toss trimmed asparagus and quarted potatoes in about 1 tbsp oil with salt and pepper. Roast for about 12 minutes. Start on the salmon bites while they roast:

Salmon bites: Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated.
Form into 1-2 inch balls (makes about 20).
Add your fat of choice to a baking pan and then place your salmon bites on the pan. Lightly roll the salmon bites in the oil so they get coated.

Remove veggies and flip with a spatula. Return to the oven along with the salmon bites.
Bake for 20 minutes and enjoy!

We love to eat these with an easy homemade dipping sauce!
Add 1 tablespoon of fresh or dried herbs (I usually use dill and/or basil) to ⅓ cup mayo. You can also use sour cream or Greek yogurt in place of the mayo.

Campfire Red Chili with Cornbread Pancakes
from me

Ingredients:
1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
2-3 tbsp chili powder
1/2 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
pepper
1 lb ground beef of choice

chili toppings: (optional)
hot sauce (if you like a little spice)
shredded cheese
sour cream
diced jalapenos
diced scallions
diced black olives
any other favorite chili toppings

corn muffin mix (I prefer Bob's Red Mill brand)
extra corn muffin mix ingredients such as egg, oil, or butter (check the package)

Directions:
Brown the ground beef; dump all canned items and seasonings along with cooled ground beef into a gallon freezer bag or large sealable bowl to transport to your campsite.

Heat chili to a rolling simmer in your dutch oven or camping soup pot. Keep it covered and simmer for about 20-30 minutes, stirring occasionally. While the chili is simmering, work on your pancakes:

Mix corn muffin mix according to the package directions. Depending on how many people you are feeding you may need to half the recipe. Heat a cast iron skillet over your fire or camp stove. When the skllet is hot, drop in a couple of tablespoons of butter. When it melts, add in a couple of tablespoonfulls of batter, sapced a couple of inches apart, just like you would for breakfast pancakes. Flip when you see bubbles. Add butter to the skillet as needed.

Serve the chili hot with all the toppings, then lay a cornbread pancake right on top of the bowl. Sooo delish!

Campfire Dutch Oven (or oven)  Blueberry French Toast Casserole
adapted from Sally's Baking Addiction

Ingredients:
1 (12-14 ounce) loaf french bread, sourdough bread, or challah
1 cup (180g) fresh or frozen blueberries
8 large eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) vanilla extract

Streusel Topping
1/3 cup (69g) packed light brown sugar
1/3 cup (42g) all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons (86g) unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping

nitrate-free uncured bacon

Directions:

Line a dutch oven with foil and grease, or grease a 9x13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan or dutch oven and top evenly with blueberries. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.

Heat the fire to a good hot temperature (fire baking is a guessing game, so you just have to watch it and see when all the bread has puffed up and the eggs are no longer soft); or if you like using the hot coals on top and bottom of your dutch oven you will probably need about 14 coals on top and about 7 underneath (if it's a 10" like ours). Use this chart to determine the number of coals needed for your size dutch oven. Preheat oven to 350°F (177°C). Remove pan from the refrigerator (or cooler).

Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.

Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Fry the bacon while you wait for the casserole to finish. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed. Baked casserole can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up in a 350°F (177°C) for 35 minutes or until warm in the center.

You can also bake this the day before your camping trip and just reheat it the morning (or night) that you;re ready to enjoy it. I also recommend simmering on low some maple syrup with blueberries in it for a homemade blueberry syrup!

SHOPPING LIST:

BREAD/BAKERY:

1 large French, sourdough, or challah loaf

DRY GOODS:

pure maple syrup

CANS/SAUCES/CONDIMENTS:

Italian dressing

mayo

1 can dark red kidney beans
1 can black beans
1 can pinto or great northern beans
1 can tomato sauce
1 can diced tomatoes with green chilies
hot sauce (if desired for chili)

BAKING/SPICES/SEASONINGS:

dried oregano

chili powder

garlic powder

ground cumin

ground coriander

corn muffin mix

cooking oil of choice

salt and pepper

cinnamon

light brown sugar

all-purpose flour

pure vanilla extract

PRODUCE:

Brussels spouts (such as Eat Smart brand)

3-4 sweet potatoes

1 bunch asparagus

approx 6 medium red potatoes

shallot 

lemon

1 bunch green onions

dill

1 cup fresh (or frozen) blueberries

MEATS:

1 lb boneless skinless chicken tenders

12 oz- 1 lb salmon (either canned, already flaked, or fresh)

1 lb lean ground beef

nitrate-free uncured bacon (such as Oscar Mayer)

DAIRY:

eggs

whole milk

butter

shredded cheese of choice (for chili)

sour cream if desired for chili

FROZEN:

Weekly Meal Plan and Shopping List

Y'all!!!! Check out this awesome weekly meal planning and grocery list in one!

Thanks to Megan of Wit and Wonder for the freebie! 

Crab Cakes with Honey Roasted Carrots
adapted from Betty Crocker and cookingclassy.com
Ingredients:
2 cans lump crab meat (Chicken of the Sea brand is good from Food City; and Kroger store brand is good too)
1/3 cup mayo
1 egg
1 tsp ground mustard
1 tsp seafood seasoning such as old bay
1-2 slices soft bread torn into tiny pieces
3 scallions (green onions)
1 cup dry bread crumbs (for the coating)
cooking oil of choice (vegetable oil works well in the recipe because it produces the best "crisp," but canola/EVOO is totally fine too.
1 fresh lemon
Roasted carrots:
3 cups baby carrots (cut along the length in half if they are fat; slimmer is better here)
cooking oil of choice (I prefer canola/EVOO blend)
salt and pepper
2 tbsp honey
1 tbsp apple cider vinegar
1-2 tsp dried or fresh chopped parsley

Heat oven to 425°F. Put the carrots in a heap in the middle of a sheet pan. Toss to coat with 1-2 tbsp oil and salt and pepper. Roast for about 20 minutes. *(Start your crab cakes now.)
After 20 minutes, uncover and drizzle with the cider vinegar/honey mixture** and toss again. Roast for about 10 more minutes. Sprinkle with parsley after cooking.

*Tear up the bread and dice the scallions. Drain the cans of crabmeat. Mix all the ingredients except the dry bread crumbs in a small mixing bowl. Form 4-5 patties depending on your size preference. Coat both sides with the dry bread crumbs in a small bowl. Heat about 2 tbsp oil on medium-high heat in a skillet. Cook crab cakes for about 6 minutes each side or until it looks nice and golden. Squeeze a little fresh lemon juice on top of each crab cake just before serving. Use the rest of the lemn juice to make homemade tartar sauce.

**Mix the vinegar and honey together in a small measuring cup.

I also like to serve a box of couscous or wild rice with this meal.

Simple Spaghetti with Side Salad

Ingredients:
spaghetti noodles of choice (We use the Hodgson Mill whole wheat angel hair)
1 jar spaghetti sauce of choice
1/2 -1 lb ground beef or ground mild Italian sausage
shredded Parmesan cheese
bread of choice
salad ingredients of choice (butter lettuce with carrots, tomatoes, and croutons topped with Greek yogurt ranch is our favorite with spaghetti.)

Make salad ahead of time and put in the middle of the table for easy refills. Start browning meat and breaking it up as it cooks. Start noodles while beef is cooking. Cook noodles according to the package directions. Add jar of sauce to the meat after it cooks and warm. Warm the bread in the oven. Drain noodles, then toss with the meat/sauce mixture. Top individual plates/bowls with parmesan. Serve with warm bread and salads.

Crockpot Loaded Baked Potato Soup

Ingredients:

2 lbs baking potatoes, peeled and cut into 1/2 inch cubes

2 cans condensed cream of mushroom soup

1 cup finely chopped green onions (plus a little extra for sprinkling on individual bowls)

1/4 tsp garlic powder

1/8 tsp ground red pepper (cayenne)

STOP HERE AND PUT ALL THE ABOVE INGREDIENTS IN THE CROCKPOT ON LOW 8 HOURS OR HIGH 4 HOURS.

THEN ADD THESE AFTER COOKING:

1 1/2 cups shredded sharp cheddar cheese

1 cup sour cream

1 cup milk

black pepper (to taste)

Stir until the cheese is melted. Cover and cook on high for another 10 minutes.

This is so good with corn bread!

Honey Mustard Chicken with Bacon and Avocado Salad
from Cafedelites.com

Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard (mustard with the seeds in it)
2 tablespoons smooth and mild Dijon mustard
2 tablespoons oil
1 teaspoon minced garlic (use your kitchen shears to mince it up)
Salt to season
4 skinless and boneless chicken thighs or chicken breasts or tenders
For Salad:
¼ cup diced bacon, trimmed of rind and fat (Fry, then cut it up with your kitchen shears)
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes (use your kitchen shears to cut in half)
1 large avocado, pitted and sliced
1/2 can corn kernels, drained and patted dry (optional)
¼ of a red onion, sliced (optional)

Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
*Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

*Bacon can be fried and chopped ahead of time.

SHOPPING LIST:

BREAD/BAKERY:

2 slices soft bread

any bread you want with spaghetti

CANS/SAUCES:

2 cans lump crab

1 jar marinara of choice

2 cans condensed cream of mushroom soup

whole grain mustard

dijon mustard

mayonnaise

DRY GOODS:

pasta of choice for spaghetti

plain bread crumbs

BAKING/SPICES/SEASONINGS:

honey

apple cider vinegar

Old Bay (or other seafood seasoning)

dry parsley (or fresh)

garlic powder

ground red pepper

salt and pepper

oil of choice

corn bread mix (if you want it with the potato soup)

PRODUCE:

scallions (2 bunches)

3 cups baby carrots

butter lettuce

more carrots (for salad)

grape tomatoes (divided for the two salads)

2 lbs baking potatoes

garlic

romaIne lettuce

avocado

red onion (optional)

lemon

MEAT:

1 lb ground Italian sausage OR ground beef

1lb package boneless sinless chicken tenders

3-4 slices bacon (uncured)

FROZEN:

corn (optional for chicken salad)

DAIRY:

1 egg

shredded or grated Parmesan cheese

shredded sharp cheddar cheese

sour cream

milk

Back to School Freezer Filling Week!

Hi, hi! Happy back-to-school week!
This week is my week to really get it in gear in the kitchen. I'm going back to work, so I've got to have some things in my freezer for work days. My plan is to double or triple a few of these for freezing.

Spinach Quiche




Recipe for two- pie crust (below), or pre-made crust in refrigerated section

Homemade Crust Ingredients:
2 cups all-purpose or whole wheat flour
2 sticks (1 cup) butter cut into squares
1 tsp sea salt
1 tsp sugar
1/4 cup cold water

Directions Homemade Crust:
Mix the flour, salt and sugar in a stand mixer (or in a mixing bowl with a hand mixer or spoon)

Put the butter into the bowl and begin mixing on low-med speed

It will start to combine and look crumbly or cornmeal-ish

Add the water, a little bit at a time.

Increase the speed slightly and scrape the sides of the bowl as it combines.
A dough ball will begin to form and stick to the mixer attachment.
Turn off the mixer.
Lightly flour your two pie plates
Push the dough out of the mixer attachment. Form a ball again.

Divide the dough by eyeballing into your two floured pie plates, sprinkling a little flour on top of each one.

Press dough into pan evenly or roll it out with rolling pin and press into plates.

Refrigerate until you're ready to use it. (Cover it if it will be more than a couple of hours.)

No need to pre-bake this crust. Just pull it out of the fridge, fill it as you desire, and bake!

Filling:8 eggs
1 cup milk
2-3 cups fresh baby spinach, chopped
2-3 cups shredded mozzarella (or cheese of choice)
Salt and pepper

Whisk the eggs and milk with salt and pepper. Stir in the spinach. Pour egg-spinach mixture into the pie plates. Top with the shredded cheese. Bake at 350 F for about 45 minutes. Let the top get nice and golden-brown. Let cool for 10 minutes before cutting.

Quiche is one of those meals that can really be personalized. Feel free to add cooked crumbled bacon, shredded ham, sundried tomato and pesto, broccoli and cheddar- really whatever sounds good to you!

Turkey Burritos Verde (with freezer option)
adapted from Rachael Ray




Ingredients:
6 flour tortillas *You should have this already from last week's meals.
2 tablespoons vegetable oil or oil of choice
1- 1 1/3 lb. ground turkey breast
1/2 large onion, chopped
3 garlic cloves, chopped or garlic powder to taste
1 red bell pepper, cored, seeded, and chopped
salt
pepper
1 cup chicken broth
1 (15 ounce) can pinto beans, rinsed and drained
1 (16 ounce) jar tomatillo (green) salsa
1 tsp. dried cilantro or 2 TBsp. fresh, chopped
1-2 cups fresh baby spinach, chopped
2 cups shredded Monterrey jack cheese or Mexican cheese blend *You will probably have this from last week's meals.
Preheat a large nonstick skillet with the vegetable oil.
Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.

Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.

Add in the chicken stock, pinto beans, and 1 ½ cup tomatillo salsa (NOT THE WHOLE JAR!); increase the heat to high; continue cooking 5-6 minutes or until the mixture is thickened.

Remove pan from heat and add in the spinach & cilantro; stir to mix. *Continue to the asterisk if not freezing.

Freeze burrito filling if desired.

Thaw for 24 hours in refrigerator.
Heat filling in microwave after thawing.
*Set broiler to LOW.
Warm the tortillas in the microwave.
Fill each tortilla with about 1/4 cup shredded cheese and desired amount of hot filling.
Place the filled burritos in a broiler-safe dish, seamside down.
Top all the burritos with remaining salsa verde & shredded cheese.
Place under broiler (about 6 inches away) for approximately 5 minutes, watching closely.
Yummy!

Cherry Pork Roast (Crockpot Freezer Meal)
from Kelly McNelis from @Whole30recipes
Ingredients:
2 lb boneless pork roast, fat trimmed
2 medium sweet potatoes, peeled and chopped
1 yellow onion chopped
12 oz bag frozen pitted dark, sweet cherries
1 tsp garlic powder
1 tsp dried thyme
 1/2 tsp salt
1/2 tsp pepper

Directions:
Combine all ingredients in crock and cook on low 6-8 hours,
OR add to a gallon sized freezer bag and freeze up to three months.

Crab Cakes with Honey Roasted Carrots 
adapted from Betty Crocker and cookingclassy.com
Ingredients:
2 cans lump crab meat (Chicken of the Sea brand is good from Food City; and Kroger store brand is good too)
1/3 cup mayo
1 egg
1 tsp ground mustard
1 tsp seafood seasoning such as old bay
1-2 slices soft bread torn into tiny pieces
3 scallions (green onions)
1 cup dry bread crumbs (for the coating)
cooking oil of choice (vegetable oil wors well in the recipe because it produces the best "crisp," but canola/EVOO is totally fine too.
1 fresh lemon
Roasted carrots:
3 cups baby carrots (cut along the length in half if they are fat; slimmer is better here)
cooking oil of choice (I prefer canola/EVOO blend)
salt and pepper
2 tbsp honey
1 tbsp apple cider vinegar
1-2 tsp dried or fresh chopped parsley

Heat oven to 425°F. Put the carrots in a heap in the middle of a sheet pan. Toss to coat with 1-2 tbsp oil and salt and pepper. Roast for about 20 minutes. *(Start your crab cakes now.)
After 20 minutes, uncover and drizzle with the cider vinegar/honey mixture** and toss again. Roast for about 10 more minutes. Sprinkle with parsley after cooking.

*Tear up the bread and dice the scallions. Drain the cans of crabmeat. Mix all the ingredients except the dry bread crumbs in a small mixing bowl. Form 4-5 patties depending on your size preference. Coat both sides with the dry bread crumbs in a small bowl. Heat about 2 tbsp oil on medium-high heat in a skillet. Cook crab cakes for about 6 minutes each side or until it looks nice and golden. Squeeze a little fresh lemon juice on top of each crab cake just before serving. Use the rest of the lemn juice to make homemade tartar sauce.

**Mix the vinegar and honey together in a small measuring cup.

I also like to serve a box of couscous or wild rice with this meal.

Jambalaya Pasta (can freeze ahead) with Roasted Green Beans

from Kevin and Amanda

Jambalaya Pasta with green beans

Ingredients:
2 tbsp olive oil
1/2 pound smoked sausage, sliced
1/2 pound boneless, skinless chicken breasts, cut into bite-sized pieces (I have omitted the sausage and done 1 lb chicken only, and it's still delicious.)
2 cups diced onion (about 1 whole onion) (I almost always only do half the amount of onion suggested.)
2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)
cajun or creole seasoning
3 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup heavy cream
8 oz (about 2 cups) penne pasta
1 cup Monterrey Jack cheese, shredded (or any variety of shredded cheese works)
1/3 cup thinly sliced scallions
fresh green beans (I like the ones already trimmed and washed) or canned organic no-salt added French style green beans are great for when you need a veggie in a hurry. Just microwave and season with a little salt, pepper, and garlic powder (and butter if desired).
Cooking oil of choice (I use grape seed oil or a canola/EVOO blend for roasting veggies.)
Directions:
Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.
Add the broth, cream, pasta, and more cajun seasoning to taste, about 1/2 teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. ***Freeze in a gallon sized freezer bag after adding pasta, but before simmering it. Thaw for 24 hours in refrigerator before cooking.

Simmer until pasta is tender, about 15 minutes.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.

Roasted Green Beans
Directions:
Preheat oven to 425F. Toss the green beans with about 1 TBsp oil and salt and pepper spreading evenly on a sheet pan.
Cover with foil. Roast covered for 10 minutes, then uncovered for 10 minutes until they start to brown a little. Yummy!

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

Instructions
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)

from The Nourishing Home

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)

Instructions
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

from B3 Meal Plan

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

INSTRUCTIONS
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.

LUNCHES:

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

INSTRUCTIONS
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

Directions
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.

Weekly Meal Plan #12 {June 11, 2017}

Hey, everyone! We had some sickness that trickled its way through our family two weeks ago, and we were on vacation last week. I'm really excited to get back on track with my meals, especially since we started homeschooling this week too! I need all the routine and pre-planning I can get! ;) Here goes...

Chicken Fried Rice with vegetable spring or egg rolls
from The Recipe Critic


1 pound chicken, about 2-3 chicken breasts, cooked and shredded
3 cups cooked rice *
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)

Cook and shred the chicken.
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

Bake spring rolls as directed on package. ;)

Grilled Sausages with roasted sweet potatoes and Brussels 

1 package sausage of choice (I like the Adelis or Jennie-O turkey varieties)

2-3 sweet potatoes

1 pre-washed package fresh Brussels sprouts

cooking oil of choice (I like canola-EVOO blend)

Heat oven to 425. Peel and dice the sweet potatoes. Half or quarter (depending on size) the Brussels. Toss the chopped veggies in about 2 TBSP oil with salt and pepper. Roast for about 15  minutes, then turn with a spatula. Roast for about 10-12 more minutes until they start to caramelize. (save any leftover veggies for omelettes.)

Start the sausage while the veggies are roasting. Heat your grill, grill pan, or a skillet to medium-high heat. Cook the sausage until it gets to your desired brownness. Slice and serve. (I serve mine with dijon mustard for dipping.)

Veggie Omelettes

for four omelettes:

8 large eggs

1 cup milk

salt and pepper

cooked bacon (if desired) or any pre-cooked meat you want

chopped baby spinach

diced tomatoes

chopped mushrooms

shredded cheddar cheese (or any cheese you like)

leftover cooked veggies

Combine the eggs with the milk and salt and pepper and whisk well. 

Heat a small skillet to medium heat.

Pour a quarter of the egg/milk mixture into the skillet; add the desired toppings (except the cheese when it starts to set up. 

Carefully flip to finish cooking the side with the toppings. 

Once it's done, add the cheese and fold in half. 

Serve with fresh diced tomatoes or salsa on top.

Gyro Burgers

from 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

Marzetti brand Greek yogurt veggie dip

cucumber sliced

diced tomato

pita bread of choice

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 veggie dip.

Veggie Enchiladas
from Food Fanatic

1 Red Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1/2 large head Cauliflower, cut into 1/2-inch chunks
1 small Sweet Potato, peeled and cut into 1/2-inch cubes
1 medium Onion, halved and sliced
3 tablespoons Grapeseed Oil or canola
1 1/2 teaspoons Ground Cumin
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
Salt
Black Pepper
3 cups Salsa
1-2 cups baby spinach, chopped
12 tortillas Corn Tortillas, halved
8 ounces Cheddar Cheese, shredded
8 ounces Monterey Jack Cheese, shredded


Directions
Preheat the oven to 425°F.
Add all chopped vegetables to a large mixing bowl. Pour the oil, cumin, paprika, salt and pepper over them. Using your hands, mix the vegetables so that they are all coated.
Line two baking sheets with parchment paper and spread out the vegetables. Bake them in the oven for 30 minutes or until they are tender and slightly browned. You can stir around the vegetables half-way through to ensure they roast evenly.
Remove vegetables from the oven and reduce the oven heat to 350 degrees F.
Lightly coat a 8x8x2 or 9x9x2-inch square baking pan or casserole dish with olive oil (or cooking spray). In
Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, 1/3 of the cheese and 1/3 of the salsa.
Repeat this to make three layers. Your top layer will be roasted veggies with cheese on top.
Bake on the center rack for 25 to 30 minutes. Remove from the oven and allow dish to cool 10 minutes before cutting large portions.

Serve with plain Greek yogurt (or sour cream), cilantro, green onion, and/or avocado.

SHOPPING LIST:

BREAD/BAKERY:

pita bread of choice for Gyro burgers

CANS/SAUCES:

soy sauce

salsa (3 cups)

DRY GOODS/BAKING & SPICES:

corn tortillas for enchiladas

white or brown rice

cooking oil of choice

cumin

oregano

nutmeg

paprika

garlic powder

PRODUCE:

onion

green onions

4 sweet potatoes

1 pkg pre-washed Brussels sprouts

baby spinach

1 tomato

sliced white mushrooms

red onion

garlic

lemon

cucumber

Greek yogurt veggie dip (usually in produce section)

red bell pepper

yellow bell pepper

small head cauliflower

MEATS:

1 lb boneless skinless chicken

1 package sausages of choice

1 lb ground lamb

DAIRY:

eggs (9)

shredded cheddar cheese

shredded monterrey jack

milk

FROZEN:

peas and carrots mixture
vegetable spring rolls or egg rolls

Weekly Meal Plan #11 {May 15, 2017}

Pioneer Woman's Beef Fajitas  Plus Cilantro-Lime Brown Rice
*RECIPE REQUIRES 2 HOURS+ MARINATING*

1 whole Beef Flank Steak (or "fajita steak")
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed or bottled
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves


In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins. Delicious!

Cilantro-Lime Brown Rice 

1 cup dry brown rice (white is fine too; adjust cook-time)

2 cups water

2-3 tbsp chopped fresh cilantro

fresh lime juice

1 tsp garlic powder

salt and pepper

Cook rice according to directions on package. Once cooked and fluffed, stir in the chopped cilantro, garlic powder, salt, pepper, and lime juice to taste. Yummy!

Buffalo Chicken Salad Lettuce Wraps

from elliekrieger.com

4 cups chopped, cooked chicken breast
⅓ cup nonfat or low-fat Greek yogurt
2 ½ tablespoons mayonnaise
3 tablespoons cayenne pepper sauce, preferably Frank’s Red Hot
6 celery stalks from the tenderer, inner part of the bunch, cut thinly on the bias, with leaves (4 cups)
2 large scallions, while and green parts, thinly sliced

For serving:
1 head of Romaine lettuce
1/3 cup crumbled blue cheese
Additional cayenne pepper sauce, to taste

Place the yogurt, mayonnaise, and hot sauce, in a large bowl and stir to combine. Stir in the chicken, celery, and scallions and toss to combine. Salad may be refrigerated at this stage.
Serve over a bed of whole Romaine lettuce leaves, garnished with the blue cheese and additional hot sauce if desired. Carrot and celery sticks make a great side dish with this one along with some salty potato kettle cooked chips.

Strawberry Salmon Wraps

from Peas and Crayons

12 oz wild Alaskan salmon
3 large 9-inch spinach tortillas
6 TBSP roasted red pepper hummus
3-4 cups of spring mix greens, chopped
1-1.5 cup(s) sliced strawberries
1/2 a large cucumber
3 large carrots
1/4 cup crumbled feta
a few drizzles of olive oil
1/8 tsp garlic powder
1/8 tsp paprika
salt and pepper to taste
fresh dill for topping

for the feta vinaigrette:
3-4 TBSP crumbled feta [plus extra, to taste]
3 TBSP quality olive oil
1 TBSP white vinegar
2 TBSP lemon juice
1/8-1/4 tsp fresh dill
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
a pinch of salt, if desired

Preheat your oven or toaster oven to 400 degrees F.
Rub salmon with your favorite olive oil and top with garlic powder, paprika, salt, pepper and fresh dill.
Arrange the salmon on a large sheet of foil and pinch closed into a pouch.
Place the pouch on a baking sheet and bake until salmon is opaque, tender, and flakes easily with a fork. Cook time should be approximately 20-25 minutes depending on your oven.
While you wait, prep your produce, thinly slice the cucumber and carrots lengthwise. Feel free to use a veggie peeler to create paper-thin ribbons or simply use a knife to julienne them like I did! Remove the hull and tops from your berries and slice into thirds or quarters, lengthwise. Set aside.
Next whisk together the dressing by combining all the ingredients listed for the vinaigrette recipe and pulsing together in a blender or food processor until perfectly emulsified and slightly creamy from the feta.
When you're ready to eat, toss together the spring mix, strawberries and feta and lightly coat with dressing.
Microwave your tortillas for 30 seconds or until they bend and roll easily and spread with a hearty layer of hummus. I use a roasted red pepper blend because I adore the flavor pairing but feel free to use whichever variety of hummus you'd like!
Arrange salmon, strawberry salad mix, carrots, and cucumber on your tortilla and roll.

Crispy Lemon Chicken Pasta with roasted asparagus

from Kevin and Amanda

8 oz angel hair pasta
1 lb chicken breasts, pounded to about 1/2-inch thick
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 cup flour
5 tablespoons butter, divided
3-4 cloves garlic, minced
1 cup heavy whipping cream
2 tablespoons lemon juice (about 1 lemon)
zest of 1 lemon
1/2 cup grated parmesan cheese

Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic salt. Then dredge chicken in flour until coated on all sides.
Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.
In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.
Plate the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley if desired. Serve and enjoy!!

Roasted Asparagus

1 bunch asparagus

2 tbsp oil

salt and pepper

Heat oven to 425 F. Spread aspargus across a baking sheet. Drizzle with oil, and sprinkle with the salt and pepper. Toss with hands to evenly coat. Roasted for about 12 minutes. Stir. Roast for about 12 minutes more.

Crockpot BBQ Pulled Pork
from Secrets of Slow Cooking

3-4 lb boneless pork shoulder or butt roast
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1 tsp pepper
1 tsp ground red pepper (cayenne)
1 medium onion, thinly sliced
1 medium green bell pepper, seeded and sliced (optional)
18 oz BBQ sauce of choice (I like Sweet Baby Rays)
1/2 cup packed light brown sugar

Serve over cooked white rice with soft tortillas on the side or on buns for sandwiches. Top sandwiches with sliced dill pickles and/or cole slaw. For a quick side dish, serve a simple salad or canned French style organic green beans and/or corn.

SHOPPING LIST:

BREADS/BAKERY:
cole slaw (if desired for BBQ)
red pepper hummus
buns (if desired for BBQ pork)

PRODUCE:
4 onions
1 green bell pepper (optional)
1 bunch fresh asparagus
garlic
lemon (2)
spring lettuce mix
strawberries
cucumber
carrots (matchstick preferred)
celery
scallions (1 bunch)
romaine or bib lettuce (for Buffalo wraps)
fresh cilantro
lime
1 bag of 4 different colored bell peppers

DRY GOODS:
white rice (if serving BBQ over rice instead of sanwiches)
angel hair pasta (We prefer Hidgson Mill whole wheat)
spinach tortillas
white tortillas for fajitas
brown rice
tortilla chips for fajita side dish

CANS/SAUCES:
18 oz bbq sauce
dill pickles (if desired for BBQ sandwiches)
mayonnaise
hot sauce
worchestershire sauce
salsa of choice for fajita topping/side dish

BAKING/SEASONINGS:
light brown sugar
salt and pepper
paprika
cumin
chili powder
red pepper flakes
cooking oil of choice
garlic salt
flour
onion powder
garlic powder
dried basil
dried oregano
parsley
dill
white vinegar
bottled lime juice (need 1/3 cup for fajita marinade)

MEATS:
3-4 lb boneless pork shoulder or butt roast
2 lb boneless skinless chicken breasts (this is for two recipes)
1 lb salmon fillets
1-2 lbs beef flank steak or "fajita steak"

DAIRY:
butter
heavy whipping cream (1 cup)
grated or shredded Parmesan cheese
small container crumbled feta cheese
1/3 cup plain Greek yogurt
small container crumbled blue cheese
shredded cheese for fajitas
sour cream (if desired for tortillas)

Weekly Meal Plan # 10 {May 8, 2017}

Hi, all! I hope you are all still benefiting from seeing these recipes each week. I'm doing my best to keep us all out of a food-rut. This week I'm going to try to post a couple of warm-weather-friendly recipes. But there's still a soup in the plan too. ;) Have a yummy week!!

Salmon Cakes with (optional) Lemon Sauce
from Giada Delaurentiis


1 pound skinless salmon fillets
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Patties:
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives (optional)
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed (optional)
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
Sauce:
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice
salt and freshly ground black pepper

Salmon:

In a 350 degree F oven, drizzle the salmon with olive oil and season with salt and pepper, to taste. Put in a baking dish and bake until just cooked through, about 15 to 20 minutes.

Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.

Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.

Arrange the salmon cakes on a platter and serve alongside the sauce. Choose your own veggie to roast as a side. I love rice and roasted asparagus with these!

Crock Pot Chicken Tortilla Soup

1 lb package boneless skinless chicken of choice (breasts or tenders)

1/2-1 onion finely chopped

1 crushed clove of garlic

2 cans Mexican style diced tomatoes and chilis (like Rotel)

4 cups chicken broth (1 qt)

salt and pepper
1 tbsp chili powder

(optional) 1 cup corn

Toppings:

1 bag tortilla strips chips (usually with salad toppings)

shredded monterrey jack cheese

fresh lime juice

hot sauce of choice (My favorite topping!)

Place chicken into slow cooker and sprinkle with salt, pepper, and chili powder. Add all other ingredients except toppings. Cook on high for 4 hours or low for 6-8 hours. The chicken will fall apart easily just by stirring. Serve topped with tortilla strips, shredded cheese, and lime juice.

Spinach-Tortellini Pasta Salad

2 cups baby spinach leaves roughly chopped

1 large package refrigerated tortellini (any variety)

1 jar roasted red pepper chopped

1 small jar sundried tomatoes chopped (or grab some from the salad/olive bar) 1/4-1/2 cup

1/4 cup chopped red onion (optional)

cooked, diced chicken (optional) 1/2 -1 lb

Dessing:

juice of 1 lemon

red wine vinegar

olive or canola oil

dried thyme

1 minced garlic clove

salt and pepper

Poach chicken if using. Shred and set aside.

Cook pasta following package directions. Drain and reserve.

In a medium-large bowl, toss the chopped roasted red pepper, chopped spinach, sundried tomatoes, and onion if using.

In a small bowl, add the lemon juice, a little drizzle of vinegar (about 1 tbsp), about 2 tbsp oil, salt and pepper, 1/2 tsp thyme, and then "mash" the minced garlic so that it becomes paste-like. Mix well with a fork.

Add the drained and cooled tortellini (and the chicken) to the chopped veggies. Toss all with the dressing. Serve immediately or refrigerate for a few hours for a cold pasta salad. Makes a great lunch too. 

Kale, Mushroom, and Ricotta Calzones

from Two Peas and Their Pod

1 pound fresh pizza dough (homemade or store-bought)

1 tablespoon olive oil, plus additional for brushing

1/2 yellow onion, diced (should have half from using only half in tortilla soup)

2 cloves garlic, minced

2 cups chopped kale, ribs and stems removed (or baby kale chopped)

1 cup mushrooms

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

1/4 teaspoon dried basil

Pinch of crushed red pepper flakes

Salt and freshly ground black pepper, to taste

All-purpose flour, for dusting the counter

Marinara sauce for dipping

1. Preheat the oven to 400 degrees F. Make sure your pizza dough is at room temperature. Set aside.

2. To make the calzone filling, in a large skillet, heat the olive oil over medium heat. Add the onion and cook, until translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute. Add the kale and mushrooms, cover and cook until tender, about 3-4 minutes. Remove from heat and set aside.

3. In a large bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Stir in the kale and mushroom mixture. Add the dried basil, crushed red pepper, and season with salt and pepper.

4. Divide the pizza dough into 4 equal portions, and shape each portion into a ball. Lightly flour your work space. Start with 1 ball and roll it out into a circle, about 7 inches in diameter. Brush the edges of the round lightly with water. Place about a 1/2 cup of the kale cheese mixture on half of the round, leaving a 1-inch border. Gently fold the dough over so the edges meet and pinch the dough together with your fingers. Pierce the top of the calzone with the fork and carefully transfer to a baking sheet. Repeat with the remaining dough and filling. Brush each calzone with olive oil.

5. Place the calzones in the oven and bake for 18-20 minutes, or until golden brown. Let the calzones cool for about 5 minutes. Serve warm.

Quick and Easy Black Bean Burgers with sweet potato fries

from Delights and Delectables

2 cans black beans, rinsed and drained
1 T flax seed mixed with 2 Tbsp water (Or one egg if not vegan)
1 jalapeno, diced (jarred is fine)
1 slice of bread*
2 tsp cumin
1/4 tsp turmeric
2 tsp chili powder
2 Tbsp salsa or tomatoes

avocado slices

cheese if desired (shredded mont-jack is best)

buns or lettuce wraps to make a "burger"

Add everything except bread in a small mixing bowl. Mash it all up with a fork or masher. Stir in ripped up slice of bread. Form patties. Cook on medium in a greased pan for about 5 minutes in each side. 

Serve with Alexia brand chipotle sweet potato fries. 

SHOPPING  LIST:

BREADS/BAKERY:

1 slice of bread

buns if desired for black bean burgers

DRY GOODS:

tortilla strips

saltine crackers

CANS/SAUCES:

2 cans black beans

salsa

1 small jar marinara for dipping calzones

1 jar roasted red pepper

2 cans seasoned mexican diced tomatoes (rotel works well)

hot sauce of choice

1 small jar capers

mayo

dijon mustard

BAKING/SPICES:

cumin

turmeric

chili powder

crushed red pepper flakes

dried basil

dried thyme

red wine vinegar

oil of choice 

vegetable oil works best for salmon patties but any variety is fine

PRODUCE:

1 jalapeno (canned is fine too)

avocado

large leaf lettuce to make a bread-free wrap for black bean burgers 

1 cup sliced mushrooms

2 cups kale or baby kale

garlic

1/2 sweet or yellow onion

2 cups baby spinach leaves

2 lemons

lime

chives

MEAT:

1 lb chicken for pasta salad if desired

1 lb desired type chicken for tortilla soup

1 lb salmon filets (can remove skin after cooking)

FROZEN:

Alexia brand chipotle seasoned sweet potato fries

DAIRY:

2 eggs

shredded mont-jack cheese

grated or shredded Parmesan cheese

1 cup mozzarella

1 cup ricotta cheese

refrigerated pizza dough (16 oz)

large package refrigerated tortellini (any variety)

1 small cup plain Greek yogurt

butter