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Menu Plan for 1/5/15-1/11/15 – Week 1 of Whole30 January 5, 2015


I started Whole30 on 1/2/15, but this post covers all the recipes since then.  Looking forward to a great week!

Breakfasts: Eggs with veggies on the side – kale, asparagus, spinach, sweet potatoes, onions/bell peppers – whatever is in the refrigerator!  Also some leftovers from Sunday’s potluck – I brought Whole30 complaint Sausage Breakfast Casserole (made with homemade sausage – I impressed myself with that one too!).

Lunches: Usually leftovers from supper or from a soup made previously in the week, sometimes salad with whatever I have available thrown on top of it.


Monday, 1/5: Fajitas, served over mixed greens for me (spinach, romaine, a touch of cilantro) and with tortillas for the rest of the family.  Today’s fajita recipe: 2 peppers (I picked red and yellow), 1 sweet onion, 1/2 red onion, 4 oz. mushrooms all sliced and thrown into a skillet with some coconut oil.  Add about 2 pounds of sliced chicken breast and 4 TBSP of taco seasoning.  Cook until the chicken is done.  Serve over lettuce/greens and top with tomato, cilantro, and avocado.  Yum!

Tuesday, 1/6: Leftover Chicken Vegetable Soup with some extra chicken from the one we roasted thrown in, and probably a salad.  I impressed myself by making the stock for this soup (the recipe tells you how) so it is completely made from scratch.  I made a few substitutions for some spices I didn’t have on hand, but overall left the recipe unchanged.  It is fabulous.  I now love sweet potatoes in soup.

Wednesday, 1/7: Crockpot Italian Meatballs in Marinara Sauce, served with garlicky spinach for me and on top of spaghetti noodles for the non Whole30 eaters in the family.  Maybe with more salad, because I still have 2 heads of romaine lettuce to use up. 🙂  I’ve made these meatballs before and we all really enjoy them.

Thursday, 1/8: It’s leftover night!  In addition to the recipes above, we have non-Whole30 compliant chili and Whole30 compliant Chicken Tortilla soup (also great!) in the freezer.

Friday, 1/9: Time for some chili!  I’ve made this chili before as well and really enjoyed it.  With our usually chili with beans off the table, it’s past time to make this one again.  Planning on topping it with some avocado and red onion.

Saturday, 1/10: It’s time to re-evaluate what leftovers we have in the refrigerator and freezer.  If I need to, I’ll cook up some chicken breasts seasoned with garlic salt and roast some vegetables (we have carrots, parsnips and butternut squash on hand).

Sunday, 1/11: Heading to another potluck – pretty sure I’m going to make Crockpot Minestrone Soup!

Linking up with Orgjunkie again for Menu Plan Mondays.


Menu Planning 1/2-1/8/2012 January 1, 2012

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Monday: leftover chili + leftover macaroni and cheese = chili mac!

Tuesday: Beef Stew in the crockpot (have to have something easy to get back into the normal routine!)

Wednesday: Taco Bar (or Taco Salad)

Thursday: eating out at Red Robin

Friday: Leftover Buffet aka whatever you can find in the refrigerator!

Saturday: date night, yay!

Sunday: Dollar Sunday @ church (meaning, who knows what I’ll be eating?) and either leftovers or potluck for supper


Taco Soup February 1, 2011

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There are so many variations of taco soup out there. I have no idea where I picked this one up but we love it! Like all good recipes, it has been modified a bit over the years.

1 pound ground turkey or 93/7 ground beef (optional, it is good without as well)
1 large onion, chopped
1 pkg taco seasoning mix or homemade equivalent (8 tsp)
2 cups frozen whole kernel corn (or one can)
1 14.5 oz low sodium chicken broth
1 14.5 oz can black beans, undrained
1 14.5 oz can white beans, undrained
1 14.5 oz can refried beans
1 14.5 oz can Rotel tomatoes & green chilies
1 14.5 oz can no salt added diced tomatoes

Brown ground turkey or hamburger in skillet. Soften onions in skillet while cooking meat. Drain if needed. Add meat/onion mixture and all other ingredients to a large pot or crockpot. Simmer uncovered for 1 hour or until ready to serve, or cook in crockpot until ready to serve (4 hours on high or 8 on low… all ingredients are already cooked though so it may not take that long).
Serve with shredded cheddar cheese, sour cream and tortilla chips or strips.

Makes about 14 one cup servings.