Yesterday, I picked up my order from Bountiful Baskets, a food co-op program. It was filled with tomatoes, corn, lettuce, figs, cherries, cauliflower, carrots, tomatillos, chiles, cilantro, onions, and more. After I got home, I laid everything out on the counter and thought to myself “Now what?” I didn’t have a clue what I wanted to do with it all this week. Ever have that happen to you? Well, I sat down at the computer and googled a few ingredients and found some great inspiration on Pinterest. Thanks heaven for Pinterest! Well I finally figured out what Iwe’d cook and would go on this week’s clean eating meal plan. Most of it is easy because who wants to spend all day in the kitchen. All of it is delicious and will get us through the week, so we can have fun enjoying what’s left of the summer.
This week’s menu includes a new recipe, Chicken Chile Verde. It’s chicken breast slow cooked in a chile verde sauce with roasted tomatillos, poblanos, onions, and garlic. It’s not spicy but has a rich, full flavor. With the 13 pounds of tomatoes in the Bountiful Baskets order (I ordered a special flat of tomatoes as an extra), we’re making salsa to enjoy with chips and breakfast burritos and a tomato chutney. The chutney I make has a touch of Indian flavor to it with turmeric, cardamom, coriander, and cumin. It’s a delicious condiment or sauce for roasted vegetables, pork, and chicken. I really like it on lamb sliders too. But this week, I’m combining it with roasted cauliflower and a shredded pork roast cooked in the crock pot.
Meal planning is a life saver for me. It helps me create healthy meals for my family, stay on track with my grocery budget, and prevents me from going out to eat (something I struggle with). This clean eating meal plan focuses on using fresh ingredients. Fresh, unprocessed ingredients are what we use. Food tastes better and is better for you when you use great ingredients.
Here’s our menu for dinners this week.
Sunday: Chicken Chile Verde (stewed chicken in tomatillo/poblano sauce), brown rice, black beans, green salad
Monday: Drunken Pasta with Italian sausage, tomato, bell peppers, fresh basil, and white wine sauce
Tuesday: Chicken Chile Verde Burrito Bowl (brown rice, black beans, shredded chicken, avocado, corn, bell peppers, tomatoes, Chipolte cream sauce)
Wednesday: Thai Shrimp Lettuce Wraps with carrot, cucumber, and avocado with a peanut dipping sauce; sliced fruit
Thursday: Cobb Salad with Maple Shallot Vinaigrette
Friday: Pork roast, roasted cauliflower with tomato chutney, corn on the cob
Saturday: Miso Soup with tofu and mushrooms, Chopped salad with carrot ginger fressing