Honey Butter Grilled Chicken, Pork Verde, Zucchini Shrimp Noodles

Produce

Parsley
Cilantro
Garlic
Basil
Shallot
Zucchini
Cherry Tomatoes
Lemons (for juice)
Limes (for juice)

Pantry
Honey
Salsa Verde
Brown Rice
Horseradish
Salt/Pepper/Olive Oil
Red Wine Vinegar
Garlic Salt
Red Pepper Flakes
Sliced Almonds
Dried Coriander

Meat
Chicken Thighs (12 thighs to serve 4-6 ppl)
Pork Shoulder
Shrimp (or chicken)

Dairy
Butter
Sour Cream or Greek Yogurt

Honey Butter Grilled Chicken Thighs

http://www.foodandwine.com/recipes/honey-butter-grilled-chicken-thighs-with-parsley-sauce

Pork Verde 

1. Take a pork shoulder (size of your choice)

2.  Either make salsa verde or purchase a jar of salsa verde, probably larger size, not smallest size.

3. Rub the pork in salt, pepper, garlic salt and coriander.

3.  Sear the pork, then put in the crock pot with the salsa verde, and you may want to add a little chicken or veg stock to keep extra liquid in.

4.  Shred the pork and serve over either plain brown rice or white rice with cilantro in it and top with avocado and sour cream or greek yogurt mixed with a little lime juice.

Zucchini Noodles with Grilled Shrimp (If you don't eat shrimp, sub Chicken)

http://whatsgabycooking.com/zucchini-noodles-grilled-shrimp/#.U7A5Z17obR0

 

1. 
   

Zucchini Lasagna, Turkey Marinara Burgers, Fiery Pork Tenderloin

Meat
2 Lbs. ground beef or turkey (for 2 meals)
1 lb. pork tenderloin

Produce
1 Green bell pepper
1 Onion
1 Zucchini
Box of mushrooms
Garlic
Scallions
Lemon
Basil
Ginger
Mango
Cilantro
Lime
Jalapeño
1 Veggie Side Dish for burger night 

Dairy
1/2 cup Parmesan cheese
1 1/2 Cup mozzarella cheese

Pantry
Marinara Sauce (24 oz.)
Worcestershire Sauce
Focacia Bread or buns for burgers
Sweet Red Chili Sauce
Honey
Siracha Sauce

Zucchini Lasagna
http://www.thirtyhandmadedays.com/2013/09/healthy_recipes_zucchini_lasagna/

Turkey Marinara Burgers
http://www.eatingwell.com/recipes/mozzarella_stuffed_turkey_burgers.html

Sweet & Fiery Pork Tenderloin with Mango Salsa
http://www.skinnytaste.com/2012/01/sweet-and-fiery-pork-tenderloin-with.html

Stuffed Poblano Peppers, Garlic Yogurt Chicken, Cashew Chicken Lettuce Cups

Meat

(4-6)Chicken Breasts (you will need chicken breasts for 2 meals

1/2 ground sausage (I used turkey)

Produce

(3-5) Poblano Peppers (depending on size)

6 Garlic Cloves (2 meals)

Ginger

Lemon

Red onion

2 yellow onion

carrot

jalapeno

2 ears of corn (you can use canned or frozen as well)

Leaf lettuce (lettuce cups)

Green Beans (SIDE)

Dairy

4 oz of cream cheese 

4 oz pepper jack or any shredded cheese

1/2 C. plain yogurt 

Pantry

Brown Sugar

red pepper flakes

Thyme

Salt 

Pepper

Panko Bread crumbs

cumin

chili powder

paprika

canenne

canola oil

rice vinegar

sesame oil

1/4 C Cashews

2 1/4 c soy sauce

Mexican Rice (SIDE DISH)

Stuffed Poblano Peppers

I served with Mexican rice

http://www.lemonythyme.com/stuffed-poblano-peppers/

Garlic Yogurt Baked Chicken

I roasted the red onion and lemon like the picture with the chicken as well and served with roasted green beans

http://diethood.com/2014/02/16/garlic-yogurt-baked-chicken/

Cashew Chicken Lettuce Cups

http://shewearsmanyhats.com/2009/09/chicken-cashew-lettuce-wraps/

Curry Shrimp Chopped Salad, Grilled Salmon, Spicy Chicken Legs

• PRODUCE
• Brocolli
• Lemon
• Asparagus
• 1 head red leaf lettuce
• 1 ear corn
• red onion
  1 mango
  avocado
  7 limes
  Basil
  Rosemary
  4 garic cloves
• • 
    
  • PROTEIN
  • ¾ pound raw shrimp, peeled
  • 12 chicken legs
  • 6 salmon fillets
  • 
    
  • DAIRY
  • • ¼ cup non-fat plain yogurt
    • Butter
    • Milk
    • 
      
    • PANTRY
    • EVOO
    • Vegetable oil
    • Paprika
    • Kosher Salt
    • Pepper
    • Yellow Curry Powder
    • White wine vinegar
    • Crushed red pepper
    • Flour
    • Dijon Mustard
    • Dry white wine

• • http://www.theroastedroot.net/curry-shrimp-chopped-salad-with-creamy-avocado-dressing/
  • 
    
  • http://www.sunset.com/food-wine/fast-fresh/quick-easy-summer-dinners-recipes/grilled-salmon-mustard-wine-sauce_2  
  • (serve with steamed or roasted brocolli)
  • 
    
  • Spicy Grilled Chicken Legs
  • Marinate chicken legs, for at least 8 hours, in a large ziploc with:
  • 1C Vegetable oil
  • 1/4C crushed red pepper
  • 1C Fresh Lime Juice
  • 1/8C Kosher salt
  • 
    
  • Grill, medium heat, constantly turning until thouroughly cooked.  Serve with Grilled Asparagus.  

BBQ Pork Wonton Tacos, Skinny Chimichangas, Siracha Chicken Bowl

Meat

Ground Turkey Breast

Pork Roast 

chicken breasts or chicken thighs

Produce

Onion

Garlic

Wonton Wrappers

Brocoli Slaw (I used pre-packaged)

Cilantro

Limes for lime juice

green onions

Pantry

Chili Powder

Dried ORegano

Cumin

1 can tomato sauce

mild green chills (canned)

flour tortillas

Liquid Smoke

Sea Salt

Ketchup

Soy Sauce

pineapple Juice (I used some from a can of pineapple)

garlic

brown sugar

fresh ginger

Quinoa

Siracha 

honey

coconut oil (this is for siracha chicken but you can use olive oil)

BBQ pork Wonton tacos
http://lecremedelacrumb.com/2014/05/hawaiian-bbq-pork-wonton-tacos.html

Skinny Chimichangas

http://www.food.com/recipe/ww-skinny-chimichangas-238239

Siracha Chicken Bowl

http://www.kimshealthyeats.com/sriracha-chicken-quinoa-bowl/

Chicken Adobe, Pork Carnitas, Carnita Soup

Produce
garlic
2 bay leaves
2 white onion
1-2 serrano peppers
Avocado
Cilantro (for garnish)
1 Chayote skin (optional)
Arugula
Veggie for 1 meal
Lettuce cups for carnitas or tortilla shells

Meat
Bone in Chicken (for 1 meal)
1 4-5 lb. boneless pork roast

Pantry
Vinegar
Dark soy sauce
10-12 whole peppercorns
Rice
Chipotle powder
Cumin
Chili powder
Beer

Other
Gnocchi

Chicken Adobe
Take a large pot that has a lid and heat 2 T. oil.  Add 4 cloves of chopped garlic and sauté 1 minute.  Add the chicken.  Mix 1/2 cup vinegar, 1/2 cup soy sauce, 2 bay leaves and peppercorns and pour over chicken.  Add 1/2 cup water and simmer over low heat for about an hour with the lid on.  When chicken is fork tender remove and turn up heat to thicken sauce.  Serve over rice or veggie.

Slow Cooker Pork Carnitas

Carnitas Caldo Soup

Hawaiian Chicken, Salsa Verde Burgers, Cuban Flank Steak (Croc Pot Meal)

Produce
Ginger
Garlic
Shredded red cabbage or lettuce (for burger topping)
Avocado
4 Roma tomatoes
2 poblano chiles
1 onion
2 bell peppers
1 jalapeño
Green beans or other vegetable for 2 side dishes

Meat
Boneless Chicken
1-2 lbs. lean ground sirloin (whatever you need for burgers)
2 lbs flank steak

Dairy
pepper jack cheese slices

Pantry
Brown sugar
Ketchup
Soy sauce or Hoisin sauce
Pineapple chunks

Salsa Verde
Beef Broth

Hamburger buns
Cumin
Paprika
Coriander

Hawaiian Chicken

Serve with rice or any vegetable

Salsa Verde Burgers

Cuban Flank Steak

Season steak with salt and pepper.  Sear steak on both sides in oil over medium heat.  Remove steak and place in slow cooker.  Deglaze pan with 1/2 cup beef broth and sauté diced onion, chopped garlic (2-3 cloves), diced jalapeño and sliced bell peppers for 3-5 minutes.  Add seasonings: 1-2 T. cumin, 2 tsp. paprika, 2 tsp. coriander) and diced roma tomatoes.  Pour over top of steak, cover and cook on low for 7-8 hours.