Weekly Meal Plan Week of February 13, 2023

Instructions

1. Heat oven to 325° F
2. Slice 10 ounces of the baked potato (this was one large). Set aside.
3. Use half of a second baked potato (4 ounces) and shred. Set aside.In a large bowl, mix the eggs, egg whites, milks (any combination works as long as you use 1.5 cups), garlic, onion powder, pepper, salt and flour. Whisk until combined.
4. Spray a pie pan with avocado oil spray. Sprinkle the Parmesan cheese on the bottom.
5. Spray the top of the sliced potatoes with avocado oil spray and season with salt and pepper.
6. Top the potatoes with the broccoli and ham, and pour over the egg mixture.
7. Top with the pepper jack cheese.
8. Bake for 50-60 minutes, or until set in the middle.
9. Let cool 15 minutes before slicing.

Instructions

1. Roll out the dough into a 4 inch circle.
2. Heat skillet over medium heat. Spray with avocado oil spray.
3. Sprinkle 1/2 of the corn meal into the pan and top with the muffin dough.
4. Sprinkle top of muffin dough with the remainder of the corn meal. Cook 4 minutes on one side, flip and cook 3-4 more.
5. Use a fork to separate and toast and make a sandwich.

Instructions

1. In a bowl, place slightly warm water - you'll need it a couple inches deep. Dip the spring rolls in the water, just enough to start to wilt - it may be a bit firm, but the water takes a minute to absorb and you don't want to saturate it too much otherwise it will be impossible to roll up.
2. Place the sheets on a wet cutting board. Divide the salad mix and shrimp between the wrappers, and roll up.
3. Mix the hoisin sauce, powdered peanut butter, rice wine vinegar and crushed red pepper for the dipping sauce. Serve with sauce and garnish with optional parsley or cilantro.

Instructions

1. Heat water for pasta. 
2. Meanwhile mix the sausage, Italian seasoning, garlic, crushed red pepper, parsley, salt and pepper and mix just until combined.  For each 3 ounce portion, I made 6 meatballs, but feel free to make them however big you like them.  Heat a cast iron or non-stick skillet over medium high heat and spray with coconut oil spray (it can withstand the high heat) and sear the outside of the turkey meatballs. 
3. Reduce the heat, and add the marinara sauce and let the meatballs simmer in the sauce until the pasta is ready.  Drain the pasta, add that to the meatball marinara pan, stir in the ricotta cheese and baby spinach, and put a lid on the pan for 1-2 minutes until the
   spinach starts to wilt - it will seem like too much, but no worries!

Instructions

Heat stock pot (at least 5Q) on medium high heat with oil.  

Warm tortillas.  If you have a gas stove, consider yourself lucky.  If not, microwave for 20-30 seconds so they are pliable.

Dip the tortilla in the consomme (I only dipped half).  Add chicken and cheese of choice, and fry for about 4-5 minutes a side.  Right before serving, dip the tacos in the consomme - I really like crunchy tacos, so that's why I didn't dip the whole thing.

Instructions

Heat skillet or grill over medium heat. Spray with avocado oil spray. Season the zucchini with salt and pepper. Season the burgers with seasoning of choice.

Grill the zucchini for 6-7 minutes. Grill the burgers for 4-5 minutes, flipping halfway. Top the burgers with cheese, banana pepper and mustard. Sandwich between two zucchini slices and enjoy!

Instructions

1. Melt the butter in a large skillet. Add the peas and carrots and cook for 1 minute. Add the flour and coat the veggies in the flour mixture. Slowly add the chicken broth, 1 cup at a time, to the veggie mixture. Once combined and the sauce is thick again, add in the cooked chicken and seasoning.
2. Bring the stove top up to medium high, wet your hands and you'll be able to pinch off the dough and place on top of the chicken mixture. Top with a lid and cook for 8 minutes. Remove from heat and sprinkle the top of the chicken and dumplings with the dried parsley.