This Week's Meal Plan!

​Hey, it's meal plan sharing time! So, it's HOT again---as if summer were supposed to be anything else, right? But that has me NOT wanting to do a lot of actual cooking as it heats up the house--and ME! 🤣🤣🤣🤣

So, I've planned a lot of Salads for this upcoming week! Don't worry, there is a variety of ingredients to keep it from being boring and repetitive! I've also planned them BIG for my family so we have some leftovers all week!  Yay!  Less cooking means less work, less clean up and less time!  I've adjusted the amounts for smaller families, most of these will get you 4-6 servings.  They also double as lunches for school or work too.  

First up, I've got a Rainbow Chopped Salad with with Grilled (or cubed chicken) This recipe will make approximately 4 servings
You will need the following:

4 Cups Purple Cabbage, chopped
2 Yellow bell peppers, chopped
2 Cups Matchstick Carrots
1 1/2 Cups Cherry Tomatoes, quartered
1 Cup, Cucumber, medium sliced, then quartered
4-6 Chicken Breasts, depending on size, Grilled, pan fried or oven baked 

The Dressing:

2/3 C Tahini
2 1/2 Lemons, juiced
3/4 tsp Sea Salt
2 TBS Water

Mix together, adding water to get a creamy consistency.  Pour over and enjoy!  This is super yummy and filling!  

***TIP:  Make Salad Jars for work, school lunch or to grab quickly during the day for a healthy lunch at home.  After making the dressing, distribute between 4 glass jars.  You want the dressing on the bottom first.  Then add the chicken, then the cabbage and veggies mix.  When you're ready to eat, just shake the jar to get dressing all over each bite!  Leave room at the top of jar for shaking!  

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(Greek Style Chicken Salad is on the menu too!  I love the seasonings in this one!  YUM!  
This recipe will serve 4 and takes about 45 minutes to make!!  How's that for fast, easy and yummy!

You can purchase already blended Greek seasoning or use the following and make up your own:
Salt, Garlic Powder, Basil, Greek Oregano, Cinnamon, Black Pepper, Parsley, Rosemary, Dill Weed, Marjoram, Thyme and Nutmeg.  You need 2 TBSP of a Greek seasoning mix for your chicken. (I use my Young Living Vitality oils when I make this up and it is so dang good! Like serious FLAVOR!!)

Add your Greek seasoning to 1/3 Cup olive oil and the juice of one lemon.  Whisk to combine it all then cover the chicken in this mixture for at least 30 minutes, but I really like to do overnight so that the flavors really permeate the meat.  You can use a shallow dish, a bowl or a plastic storage type bag. 

While your chicken marinates for 30 minutes, or the next day if you marinate overnight, you can cut up the veggies you need for the salad.   You need the following:

1 large Cucumber, largely diced (medium, bite size chunks)
1/4 Cup chopped Red Onion
3 Cups Cherry tomatoes, halved
1 Cup Pitted Kalamata Olive (we omit these for those who don't like them) I'm not normally a fan of olives but I chop these up pretty fine and don't notice them much.  They do add a nice flavor that I think really gives it that Greek feeling!

Combine all your veggies in a large bowl, add salt and pepper to taste along with 3 TBSP of Balsamic Vinegar and 1/3 Cup Olive Oil.  Using a rubber spatula, mix to coat the veggies in the vinegar, salt and pepper.  Let that sit so all the flavors can "marry" and cook your chicken!  

You can grill your chicken outside or cook it in a very hot, cast iron skillet to get some amazing flavor and a little "char" on your meat!  Once it's done, slice and serve with your veggies!  So easy and delicious!  

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Black Bean, Ground Beef and Tomato Salad w/ a Creamy Cilantro Dressing is coming up as well! This takes about 30 minutes to put together, if you prefer, leave out the ground beef and you've got a meal in about 15 minutes!  You will get about 4 servings.  If you want no carbs, then omit the beans.  You could add some yellow bell pepper to this instead. 

You will need 2 heads of chopped Romaine lettuce in a large bowl.  Once you have that, set it aside.  

You will also need:
1 can of Black beans
1 Cup Cherry tomatoes
2 Avocado (diced small)
1 lb of Ground beef, grass fed preferably, cooked and drained (I season lightly with salt, pepper, and some child spice blend)

For the dressing, you need to add the following to a blender to mix together thoroughly

1/3 C Plain Greek Yogurt
1/2 Cup Cilantro, roughly chopped
1 Stalk Green onion, roughly chopped
1 Clove Garlic, minced
1/4 tsp Sea Salt
1 1/2 tsp Maple Syrup (or you can use an alternative sweetener for those desiring fewer carbs)
1 Lime, squeeze to add juice to mixture

Blend until smooth.  You can add water to get the consistency you want and also add more salt or lime juice as needed. 

Once your meat is done and you've made the dressing and assembled all the ingredients you are ready to eat!  Layer Romain lettuce on a plate, or in a bowl, top with a row of avocado, black beans, tomato and group beef---then drizzle some of that delicious dressing over it!  Time to dig in!  This is a great alternative to Tacos on Tuesday or just anytime you want to throw something together fast!  I will sometimes keep some cooked ground beef in the fridge just for this salad.  It makes assembly a snap!  Perfect for a busy night's dinner or fast lunch!
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You will love this next one!  It is hearty and filling!  Roasted Potato Egg and Bacon Salad!
I love potato salad and this is a way to "dress it up" and make it a meal!  When I make potato salad, I have found that I prefer to roast my potatoes and get them a bit crispy.  It add so much flavor and texture to an old favorite.  You can totally change up the flavors every time you make it too!  For this recipe. I'm going to use small red potatoes or small golden potatoes, you can also cut up russets into bite size chunks.  You will need to lightly coat them with some avocado oil and season with salt and pepper, then roast in the oven at 400 until slightly brown and crispy on the outside; Once done, set aside to cool.  You need about 2-3 pounds of potatoes and you'll easily get 6 servings from this but potato salad tastes even better as leftovers!

While your potatoes are roasting, cook your bacon too! Saves time and mess! We like lots of bacon, so I cook 2 packages of it! 

So, while you have both of those in the oven you can get the rest ready and it's super easy! You need:
3 boiled eggs, separate your cooked egg whites and cooked yolk when done and cooled. Chop your egg whites
2 stalks green onion, green part only, chopped
3/4 Cup chopped Parsley

For your dressing combine the following in a blender or use an immersion blender

1/2 Cup Extra Virgin Olive Oil
2 TBSP Apple Cider Vinegar
2 tsp Mustard
3 cooked egg yolks
3/4 tsp Sea Salt

Whisk it all together and set aside. 

Once the potatoes and bacon are done and cooled you are ready to assemble!
Combine those two in a large bowl along with the chopped egg whites, parsley and green onion.  Pour your dressing over and stir gently to combine.  Taste to see if it needs more salt and add some pepper if you like.   You are ready to serve!

I hope you have a wonderful week and enjoy these recipes!  

Blessings, 

Lori