1st Half of May Meal Plan

So this month, I have tons of deer meat that needs to get eaten, so I am using a lot of recipes that call for sausage and ground beef that I will sub for deer sausage, dear ground meat, etc.  I am also utilizing tons of the pioneer woman's recipes as they are delicious! Sis, thanks for this cookbook!

Breakfast

Morning Maca Smoothie (every day)
The Sacred Cookbook: Forgotten Healing Recipes of the Ancients
The history of this drink goes back to 3800 BC when the Native Indians in Peru depended upon it for strength and ferocity in battle. 
1-2 cups coconut milk or almond milk, etc.
1/4 cup raw organic hemp prtotein powder
2 tbsp. chia seeds or flax seeds
1 tsp cinnamon
1 banana or diced apple or pear
1/2 tbsp.  of maca powder
1 tbsp. wild honey
4-5 ice cubs
Maca contains tons of amino acids, carbohydrates, b vitamins, and minerals such as calcium, phosphorous, zinc, magnesium, and iron. 




Egg in the hole (1 breakfast each week)
http://thepioneerwoman.com/cooking/egg-in-a-hole-see-alternate-names-below/


Breakfast bowls (3 breakfasts first week/ 3 breakfasts the second week)

I have tons of deer sausage I need to use, so these will be perfect.  I plan to make enough for three days and then the day of, pull out, put in the oven, and viola- a hearty breakfast!

http://thepioneerwoman.com/cooking/breakfast-burritos-to-go/

Migas (3 breakfasts first week/ 3 breakfasts the second week)

This is a one skillet meal that is filling, healthy, and delicious!  I prepped enough veggies for three days, whisked the eggs, chopped the cilantro, grated the cheese one night making my next three mornings easy: put in the pan and then indulge!

http://thepioneerwoman.com/cooking/ree-drummond-migas/

Lunch

Pine Nut and Red Quinoa Pilaf  (1st week lunches)

The Sacred Cookbook: Forgotten Healing Recipes of the Ancients

1 cup pine nuts
2 cups red quinoa
2 medium red onions- finely chopped
4 large tomatoes
6 tbsp. olive oil
4 cups spinach
4 cups vegetable broth
1 tsp. fresh thyme
salt and pepper to taste


Add olive oil and sauté onions.  Add tomatoes and broth and thyme and bring to a boil.  Add quinoa, reduce heat and simmer and cover skillet.   Cook for one hour until all water has absorbed or evaporated.  Place a separate ungreased skillet over medium heat and add the pine nuts stirring frequently so they are not burned.  It should take 3-5 minutes.  Once done, remove from heat.  Add the pine nuts and spinach to skillet and toss contents until fully mixed.  Simmer for additional 5 minutes or until spinach is fully cooked and salt and pepper to taste. 


Veggie Tortellini Soup (2nd week lunches)
http://thepioneerwoman.com/cooking/veggie-tortellini-soup/

Dinner

Simple, Perfect Chili served with a salad (3 dinners)
This was super easy and so delicious!  I used deer ground beef and deer sausage.  I double the sauce. 
http://onehungrymama.com/2009/11/perfect-fall-food-pioneer-womans-super-simple-beef-chili-recipe/


Marlboro Man's Favorite Sandwich served with carrots and hummus (3 dinners)
http://thepioneerwoman.com/cooking/marlboro_mans_f/


Simple, Perfect Enchiladas served with sautéed broccoli (3 dinners)
http://thepioneerwoman.com/cooking/simple-perfect-enchiladas/


Taco Quesadillas (3 dinners)
O, my, we are staring this!  Was a huge hit.  The pico was amazing!  Also served it with guac. 
http://thepioneerwoman.com/cooking/taco-quesadillas/


Zucchini noodles (3 dinners)
http://thepioneerwoman.com/cooking/zucchini-noodles/
I plan to throw in some beans to make it more filling and serve with eggplant dip and chips
Eggplant Dip Preheat oven to 400....
Bake 1 whole eggplant for 30-60 min, depending on size, until it is soft.
Meanwhile, sauté 1 diced onion in 2 TB butter (or olive oil)
When onion starts to get clear, add 1 minced garlic clove and continue cooking for a few minutes (onions should get a little golden / brown)
When eggplant is finished, remove from oven, slice in half and let cool for a few mins, then scoop out the insides into the blender.
Add the onion / garlic mixture to blender once it and the eggplant have cooled a little bit. Add 3-4 spoonfuls of plain Greek yogurt.
Blend until smooth.
Add salt to taste. 
 Serve warm or cold with veggies, pitas, naan bread, crackers, etc.
(I have frozen this before and it comes out fine once thawed)
Brennan Townsend

Snacks

Tarahumara Energy Bars
The Sacred Cookbook: Forgotten Healing Recipes of the Ancients
For over 3500 years the chia seed has been a nutritional wonder that means strength. 
1 cup ground cornmeal
1/3 cup chia seeds
2 tbsp. wild honey
1 tsp cinnamon
water
In ungreased skillet cook cornmeal on medium heat for 5-10 minutes until light brown.  Pour the browned cornmeal into a mixing bowl and add chia, honey, cinnamon, and enough water to give the mixture a quick batter like consistency.  Mix until fully combined.  Place individual scoops on ungreased cookie sheet and bake for 15 minutes until crispy. 


Chia Seed Energy Bars
(they REALLY do give a boost and they are DELICOUS) 

recipe x6 pictured here

6 large Medjool dates

...

1/2 cup chia seeds
2 Tbsp. coconut oil
1/2 tsp. vanilla extract & pinch of cinnamon powder
dark chocolate chips & shredded coconut (2 Tbsp. of each)
Remove the pits from the dates and pulse dates in food processor or blender until it forms a paste. In medium bowl, mix the date paste with the chia seeds and coconut oil, chocolate chips, vanilla, cinnamon, and coconut and mix. It will form a thick dough.
Roll the dough into balls or press into the bottom of a small baking dish and cut into squares. It can be eaten immediately in dough form, but I think best when put in the refrigerator...gives a chewier texture.
Best not to eat too close to bedtime, because it does give some energy. Taken from wellnessmama.com website.