Weekly Meal Plan for January 30, 2023

Instructions

1. Heat oven to 425.
2. In a food processor, pulse the flour, sugar, baking powder, and salt. Drop in the sliced butter, and pulse, just until the butter is incorporated - it will look like tiny butter peas.
3. Mix the unsweetened almond milk and egg together. Add that to the flour mixture and PULSE just until combined. Yes, I am shouting that you need to slowly pulse this dough because it is really soft and you don't want to let it run because it will whip the butter, and you'll end up having to add more flour to roll it out.
4. Divide the dough on your counter into two circles - about 6 inches across. Refrigerate on separate plates for 15 minutes. Cut each circle into 8 pieces - I bake these in two batches because they do puff up - so keep the second disc refrigerated while the first batch cooks.
5. While the scones bake, mix the powdered sugar, almond milk and vanilla bean paste together. Once the scones are cooled, dip the tops of the scone into the glaze, letting it drip back into the bowl - and put on a wire rack. The glaze will harden in about 15 minutes.
6. Bake 9 minutes for a soft scone - or 11 minutes of you want a bit more crunch. Either way they are both delicious.

Instructions

1. Mix the flour, baking powder, salt and Splenda together.  Add the milk and eggs and mix until combined.  Let the batter sit for 15 minutes to let the baking powder do its magic.
2. Using a 1/4 cup measure, spray your mini Dash with avocado oil spray, add batter and cook 2-3 minutes per waffle.  Let cool.  Lay out on a cookie sheet and freeze for 30 minutes.  Store in a ziplock bag.  That way they won't stick together and you can grab as many as you want.  Simply go from freezer to toaster like you would a store bought frozen waffle.

Instructions

1. In a large pot, heat the oil.  Add the garlic and
   celery and cook for a few minutes.  Add the chicken stock and orzo, and
   cook for 9-10 minute, or according to your package directions.
2. When the orzo is cooked, add in the rest of the
   gang:  the lemon juice, lemon zest, salt, pepper, Italian seasoning, dried
   oregano and the chicken.  Remove from heat and put a lid on for a few
   minutes to warm up the chicken.  Add chopped spinach to each bowl and
   ladle in the soup – I add sliced lemon for garnish

Instructions

Salt and pepper the shrimp.  Cook over medium low heat for 2-3 minutes, set aside.

In the same pan, add the noodles and 1/2 tablespoon of the dressing and saute for 2 minutes.

Mix the rice wine vinegar, peanut oil, PB Fit and sriracha in a mason jar.  This makes a lot - 2 tablespoons is a serving size for 4 points.

Build the salad - really anything can be on this salad - pick your favorite veggies.  I did spinach, red cabbage, carrots, cucumber.  Bean sprouts would be good too.  

Top with the palm pasta, shrimp, the chopped cashews and fresh chopped cilantro.

Instructions

1. Add everything to a large stock pot. I leave the chicken breasts whole to poach in the broth. After an hour, you'll be able to shred the chicken right in the pot.
2. The flavors get better the longer it sits.

Instructions

1. In a skillet, saute the red pepper and garlic for five minutes over medium heat. Set aside to cool.
2. In a large bowl, add the remaining ingredients and mix until combined. Add in the pepper/garlic mixture.
3. Divide patties into four.
4. Using a wide mouth mason jar, press the patties and place on a plate and freeze for 20 minutes before grilling.
5. Grill for five minutes a side.

Instructions

1. In a skillet, spray with avocado oil spray and sauté the mushrooms for 4-5 minutes.  Add butter and melt.  Add flour and stir for a minute.  Pour in the broth, Worcestershire sauce and cook for about 4-5 minutes, until thickened.  Season with salt and pepper to taste.  Set aside.\
2. Mix the ground beef ingredients together in a bowl.  Pinch off a piece, cook and taste to adjust seasoning. *Because my gravy was on the salty side, I dipped my test meatball into the gravy, and decided I didn’t need to add any more salt to the meatballs.  Cook the meatballs over medium heat, turning to brown on all sides, for ten minutes. 
3. Roast the carrots for 15 minutes at 425.  Once the meatballs are out of the pan, add the carrots to the pan to char, about five minutes over medium high heat.
4. For the mashed potatoes, bake the potato in the microwave for 8 minutes.  Let cool slightly.  Cut in half, scoop out the potato into a bowl, add the butter and add enough milk to get the consistency you prefer.  Mash with a potato masher and salt and pepper to taste.

To plate!

Place the mashed potatoes on the bottom of the plate.  Top with the meatballs, add the carrots to the side and top with the mushroom gravy.  Enjoy!

To make this ahead:

Roast the carrots ahead of time and store in the fridge

You can make the mashed potatoes ahead of time and store in the fridge.  Simply reheat in the microwave, adding a bit more milk if you need to thin them out.

You can roll out the meatballs and keep in the fridge up to two days before cooking.

The gravy only takes five minutes, so I wouldn’t bother making that ahead of time.

Instructions

In a non-stick pan, brown the beef and set aside.

Add veggies to the same pan, and cook for about 5 minutes,
or until fork tender.  Add the beef back
in, add the thai pepper and garlic sauce, and cook for 1 more minute.

Divide that mixture between the three lettuce cups, topping
with the peanuts, cilantro and sriracha.