Happy Make My Menu Monday! This week I did things a little different. A friend and I got together & we meal prepped! Meatloaf, Buffalo Chicken Casserole, Paleo Biscuits, Breakfast cups, Broccoli and Asparagus. It was really fun & I love that most of the meals this week are already done. Yay!
Monday:
Bacon Meatloaf~ click here for the recipe from PaleOMG
Tuesday:
Cool Ranch Tacos (I make a few edits to her recipe)
These are super, super easy & here is what you need~
Chicken Thighs
3 Tablespoons of Olive Oil
2 Tablespoons of Red Wine Vinegar
1 Taco seasoning packet (or click here for a homemade version)
1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)
*Throw everything in the crockpot, Cook on low all day, at least 8 hours
Holy Cow- it doesn’t get much easier than that!!
Wednesday:
Buffalo Chicken Casserole~click here for the full recipe from PaleOMG
Ingredients
- 1 medium spaghetti squash (about 21⁄2 pounds)
- 4 tablespoons butter, ghee, or coconut oil, divided
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1⁄2 medium yellow onion, minced
- 1 small red bell pepper, diced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon black pepper
- 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot)
- 1⁄4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought Primal Kitchen mayo
- 3 large eggs, whisked chopped scallions, for garnish
- sliced avocado, for garnish
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
- Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
- Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
- In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
- Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
- Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
- Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.
Thursday:
BLEATS
if you don’t know what these are you are truly missing out. Imagine a traditional BLT’s but you add an egg(fried) and avocado. They are pretty much one of the most amazing things you’ll ever have, so you should definitely try it if you haven’t.
Friday:
Leftovers
Saturday:
Reubens~ Happy St. Patty’s day!!!
Sunday:
Beef Rice bowls
Bonus recipes:
Paleo Biscuits from Against All Grain~
INGREDIENTS:
- 1-1/2 tablespoons coconut flour, plus 1 tablespoon for dusting
- 1-3/4 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup melted coconut oil
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons almond milk
INSTRUCTIONS:
- Combine the flours, salt, and baking soda.
- In a separate bowl, cream together the coconut oil, eggs, honey, and almond milk.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Make dough into balls and slightly flatten, put on baking sheet lined with parchment paper
- Bake for 15 minutes at 350 degrees. Enjoy!!
Breakfast Cups~
- 12 eggs
- Breakfast Sausage
- Veggies (I used red bell pepper, broccoli & yellow onion)
Spray muffin tin
Cook breakfast sausage until done
In large bowl mix eggs, diced veggies & cooked breakfast sausage
Pour into prepared muffin tin & cook in a 350 degree oven for 10-15 minutes
Keep in the fridge in an airtight container and in the morning just put a couple in the microwave for 10-20 seconds!
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If you need even more recipe and meal planning ideas- check out Organizing Junkie’s website !
Thanks for stopping by!
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