Yesterday was my bi-monthly grocery shopping trip, and after an hour in Walmart I was feeling cagey to say the least. I ended up going to Mother’s Market, a small health food store, on Saturday to get a couple cold care items, then Walmart for the bulk of the groceries on Sunday, with a final stop next door at Whole Foods to grab some random specialty items.
After I got home and put away the groceries, I opened my crockpot to find the pork loin I put in that morning, tender and ready to eat. I’m so in love with my crockpot.
Last week alone I made New Mexican stew, chicken broth, and pork loin in my crockpot. Again, love.
Here’s my two week dinner meal plan. I’ll try to link to or include more recipes in case you want dinner ideas.
Sunday: Pork loin tacos and salad.
Taco recipe: Put pork loin in the crockpot on high for 6 hours (if frozen) with 2 regular sized cans (or one large) of original Rotel tomatoes (or just crushed or diced tomatoes and 1 can on green chilies), add in a can of green chilies (or another can if you already added one because you didn’t use the Rotel), a regular-sized can of whole tomatoes, some water to just cover the meat, and 1 Tablespoon of cumin, 1/2 – 1 Tablespoon of chili powder, and a dash of cayenne. Shred meat, separating any fat, and serve in warm corn tortillas with taco toppings like cilantro, onions, tomatoes, avocado, lime, sour cream, salsa, and a little feta or cotija cheese.
Monday: Leftovers, maybe in taco salad form.
Avocado frozen yogurt: I also made this today: http://chocolatecoveredkatie.com/2013/05/20/avocado-frozen-yogurt/. Delicious and healthy. Yes, we had it for breakfast. 😉
Tuesday: Lentil Veggie Mac and Cheese and a salad.
The recipe: http://www.theleangreenbean.com/lentil-veggie-mac-cheese/ (I’m using parmesan cheese instead of goat cheese because I want to make it tangier)
Thursday: Salmon burgers with roasted sweet potato fries and roasted broccoli.
Recipes: To roast the vegetables, lightly coat them with olive oil, salt, and pepper (pepper isn’t needed for the sweet potatoes), and put them in the oven at 425 degrees until crispy. For the salmon burgers I use frozen, wild caught, sockeye (no bones) salmon. I defrost the fish, coat it was 1 teaspoon of olive oil a flay, salt, pepper, garlic, and a lemon slice on top, and broil it until it’s done, or bake it for usually 12-15 minutes at 450 degrees. I top with burger toppings, usually of the more Mediterranean or “Californian” style, and you can put it in a bun, sandwich bread, or wrap in lettuce, chard or kale leaves.
Sunday: Roasted vegetable black bean enchiladas with lime cilantro quinoa, guacamole, sour cream, and salsa.
Recipe: Something kind of like this: http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/
Monday: MEMORIAL DAY! To start: Some kind of dip and chips. Main: Burgers wrapped in Kale (or buns) with all the traditional toppings, potato salad, watermelon, and carrots and celery and hummus. Dessert: Homemade ice cream!
Recipes: For the burgers (makes four): Just over a pound of meat to a pound and a quarter, a heaping Tablespoon of ketchup, a heaping Tablespoon of Worcestershire sauce, a teaspoon of mustard, a dash of Tapatio, cayenne pepper, black pepper, and garlic powder. Also grate in about 1-3 Tablespoons of white onion, depending on how much you like the onion flavor. For the ice cream (serves 3-6, depending on how much you like!): 2 cups unsweetened whole fat coconut milk, 1 cup whole milk, 1/2 cup of pure maple syrup + 2 Tablespoons (more or less to taste), a pinch of salt, and a heaping teaspoon of vanilla.
Tuesday: Curried sweet potato soup, homemade bread via my bread maker, and salad with nuts and feta.
Wednesday: Leftover soup, grilled cheese, and roasted vegetables
Thursday: Leftover vegetable enchiladas and a salad
Friday: Mexican chicken bowls.
Recipe: Put chicken in the crockpot for a few hours on high with a jar of salsa verde, a handful of green chilies (I’m going to try to roast my own), and some cumin, cayenne, and garlic powder. Top over lettuce, shredded cheese, black beans, roasted red peppers and onions, sour cream, salsa, and a serving of tortilla chips. For roasting anaheim green chilies: http://thepioneerwoman.com/cooking/2008/06/how-toroast-green-chilies/
Sunday: Shop again, but probably have either leftover or breakfast for dinner to clean up the fridge.
This menu isn’t an exact science as things come up, and since we’re having company a few nights we may have to adjust accordingly, but overall it should work. What are you eating this week?