Meal Plan Second Half of May

Breakfast

Pioneer Woman's Cheese grits with smoothie (3 breakfasts first week/ 3 breakfasts 2nd week)
Makes 12 servings
Boil 1/2 ts salt to 9 cups water and pour into the grits.  Cover and finish cooking according to package directions.  We use Palmetto Farms Non GMO Stone Ground Grits.  Turn off heat with grits are finished.  In a small bowl, whisk 4 eggs. Throw a couple spoonfuls of hot girts into the eggs to temper the eggs.  Stir immediately and until well combined.  Pour mixture into the grits and stir constantly.  Add 12 tbsp. of butter and stir until melted.  Stir 3 cups cheese of your choice. Stir until it is melted.  Add 4 cloves of garlic that have been finely chopped.  Add more salt.  Pour grits into well buttered baking dish and bake for 30-35 minutes until grits are hot and bubbly.  Let stand 10 minutes before serving. 
Smoothie
2cups frozen fruit, 1 cup Greek yogurt, 1/4 cup of coconut milk, handful of ice, chia seeds, banana, and who knows what else!?


Egg Pot Pies with fruit (1 breakfast first week/ 1 breakfast 2nd week)
I have puff pastries in my freezer that have been there forever and need to be used and this looks like the perfect way to use them!  Yum!

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-egg-pot-pies/

Breakfast quesadillas Pioneer Woman Style (3 breakfasts first week/ 3 breakfasts 2nd week)

I layered tortilla with farm fresh scramble eggs, sautéed veggies (mushroom, peppers and onions), grated cheese, cilantro, avocado slices, and then another tortilla.  I put all the above in a pan with coconut oil and topped with leftover veggies- yes please!

http://thepioneerwoman.com/cooking/breakfast-quesadillas/

Lunch

Black Bean Soup with salad or carrots and hummus (1st week lunches)
http://thepioneerwoman.com/cooking/black-bean-soup/


Italian Chicken Soup (2nd week lunches)

http://thepioneerwoman.com/cooking/italian-chicken-soup/

Dinner

Pioneer Woman Lasagna paired with brocolli  and bacon-wrapped stuffed peppers (3 dinners)


Sauté one lb sausage and 1 lb ground beef (I will be using venison for both) and 4 cloves garlic together until brown.  Add two 14.5 ounce cans of whole tomatoes with their juice, two 6 oz cans tomato paste, 1/2 ts salt and some pepper and stir together until well combined and simmer for 45 minutes while stirring occasionally.  Gather 10-12 fresh basil leaves and cut the basil into a chiffonade by stacking them on top, then roll them tightly, and cut across.  Finely chop the parsley.  Add half the herbs to the meat mixture reserving the other half.  In a medium bowl combine three cups cottage cheese, two eggs, and half cup parmesan cheese, and the remaining herbs and stir together well.  Lay no bake noodles on the bottom of the pain with a little coconut oil underneath.  Spoon half cottage cheese mixture next. Sprinkle 8 oz of mozzarella cheese next followed by half the ground beef mixture.  Repeat process ending with meat mixture and half cup parmesan cheese. 
Bake 35-45 minutes until bubbly and then let sit for 10 minutes before cutting into servings. 
*Make two or three to freeze.  Fully assemble and then freeze.  When ready to eat, thaw and bake. 


http://thepioneerwoman.com/cooking/bacon-wrapped_j/
*I use the mini peppers as the jalapeno seeds set me on fire last time.  Whew! 
**Note from my friend Beca who introduced me to these yummy things: I wanted to add that I use a half slice of bacon (instead of a third of a slice) because it wraps around the jalapeños more easily and who doesn't love more bacon? Also, I think it always takes a little longer to cook than the directions say (like 25-30 min baking and then 2-3 min under the broiler).
Pioneer Woman's Penne Alla Betsy paired with broccoli (3 dinners)
Delicious creamy pasta dish with shrimp. 
http://thepioneerwoman.com/cooking/penne_a_la_betsy/


Chicken and Guacamole (3 dinners)
2 cups cooked chicken (make ahead is easiest)
1/4 cup green onions
1/4 cup cilantro ...
1 cup black beans
3/4 cup corn
1/2 ts cumin
1/2 ts salt
brown rice to serve 6 (cooked)

sauce: 2 tbsp. olive oil, juice of two limes, 1/2 ts. cumin, 4 TBSP honey (mix all ingredients together)
Mix chicken, green onions, cilantro, beans, corn, cumin, and salt together and then mix with sauce. Serve over rice.
Top with homemade guacamole. Delicious!
recipe from: Jennifer Brooks

Chicken Tenders (from my mama) paired with broccoli and potatoes (3 dinners)
10-12 chicken tenders

1 cup Italian dressing
2 tsp lemon or lime juice
4 tbs honey
mix marinade together and let marinate for at least an hour, but preferably all day.  Dump all into a pan on medium high and keep stirring as they cook.  The key is you want to cook it until the marinade absorbs into the chicken to form a glaze....takes about 40-50 minutes. 

*For potatoes, I just chop them up in small pieces and toss in coconut oil and bake at 350 until a little crispy.

Stir Fry in a wrap or on a bed of rice (3 meals)
1 lb round steak or deer meat

4 tbsp. soy sauce

2tbsp sugar

4 tbsp. coconut oil

2 green onions, chopped

2 garlic cloves, minced

bell peppers
 Mix soy sauce, sugar, oil, garlic, and onions in a large bowl and set aside. 
Cut steak or venison into strips and add to bowl.  Cover and refrigerate at least 5 hours.  Cook in wok or frying pan until done. 

Note: Many a time, I will buy the meat, chop it up, and marinate while in freezer, so when I pull it out, all I have to do is put it in the wok.
I serve in a wrap with guacamole and cheese.   

I prep three meals completely and cook fresh the night of.