Week 8 Meal Plan

Meal 1 Pork Carnitas with Mexican Coleslaw                   

3-4lbs pork tenderloin cut into steaks        

1 onion sliced

1 pack mushrooms sliced             

1tsp each: cumin, garlic powder, onion powder, salt, pepper, chili powder           

Slaw: 1 small head of cabbage         

4 large carrots             

 ½ cup mayo   

1tbs apple cider vinegar       

1tbs lime juice    

1 tsp cumin     

1tsp hot sauce     

1tsp chili powder 

salt and pepper to taste.

Mix all seasoning in a small bowl. Rub the pork steaks evenly with seasoning. Heat small amount of EVOO in skillet on medium high heat. Sear steaks 4 minutes each side and set aside. Add onion and mushroom to pan and cook until tender. Meanwhile slice steaks into thin strips and add back to skillet. Turn off heat when meat is cooked through. In a food processor with the grating attachment, process carrots and cabbage. Combine remaining ingredients with cabbage and carrots. Serve with carnitas.

Meal 2 Spaghetti  Squash with Meat Sauce           

1spaghetti squash    

1lb ground beef   

1lb Italian sausage

1 onion chopped      

1 bell pepper chopped                       

1 celery stalk chopped                       

1 can tomato sauce

1 can crushed tomato                                    

1tsp oregano

1 tsp Italian seasoning                   

4 cloves garlic crushed

salt and pepper to taste

Preheat oven to 375. Cut spaghetti squash in half lengthwise and discard seeds. Place each half face down on a foil lined baking sheet. Bake for 25 minutes or until you are able to indent the skin of the squash easily, but not so easily that you puncture it. Meanwhile heat small amount of EVOO in large pot. Cook onion, bell pepper celery on medium high heat for 5 minutes. Then add meat and cook until browned, make sure to break up the meat with spoon. Season meat as desired with salt and pepper. Add remaining ingredients, mix well and simmer for 10 minutes. Once squash is manageable scrape out with a fork into mixing bowl. Season with Salt pepper and garlic powder and small amount of EVOO stir well. Serve meat sauce over spaghetti squash.

Meal 3 Chicken Cordon Blue                                               

4boneless skinless chicken breasts     

4 slices ham   

4slices swiss cheese          

seasoning of your choice        

 ½ cup parmesan cheese                  

EVOO

Preheat oven to 375. Butterfly the chicken breast, season the inside as desired. Place one slice of ham and one slice of cheese inside and then fold over. Sprinkle outside of chicken with EVOO and then dredge in parmesan cheese to make a coating. Season with salt and pepper. Bake 45 minutes or until cooked through.

Meal 4 Curry Shrimp Stir Fry   (FAMILY FAVORITE!)                                         

3lb peeled deveined shrimp           

3TBS EVOO                

1-2TBS curry powder               

1tsp each salt and pepper

1 sliced onion                

1 sliced red bell pepper                

1 cup chicken broth               

1 can coconut milk

Heat oil in large skillet over medium high heat. Sprinkle shrimp evenly with curry powder, salt and pepper. Cook onion and bell pepper for 5 minutes then add shrimp. Cook 3 minutes or until shrimp just turn pink. Add coconut milk and broth and simmer  5 minutes.

Meal 5 Creamy Paleo Chicken Skillet                                   

2 boneless skinless chicken breast

4 slices bacon     

1 onion chopped         

½ each red and yellow bell pepper chopped          

 6oz mushroom sliced

1 tsp white wine vinegar                  

1 can coconut milk

2c fresh kale, spinach, or green of choice                          

4 cloves garlic pressed               

salt and pepper to taste

Cook bacon in large sauce pan. Remove and set on paper towels. Leave grease in the pan. Add onion to the bacon grease and cook 5 minutes. Push onion to one side and add chicken. Lightly brown and then add bell pepper and mushroom. Cook 5 minutes then add bacon and garlic. Add vinegar to deglaze the pan. Add coconut milk and green of your choice. Cook 3-5 minutes or until wilted. Season with salt and pepper (I chop my chicken in bite size pieces before I cook it so that it is kid friendly.)

Meal 6 Greek Chicken Stew  (FAMILY FAVORITE!)                                             

2TBS EVOO                          

2lb boneless skinless chicken               

S and P to taste                                       

1 chopped onion

2 tsp minced garlic                                

1 TBS lemon juice

1 ½ tsp oregano                                   

1 cup chicken broth

½ cup chopped roasted red bell pepper

Heat oil in large pot over medium high heat. Sprinkle chicken evenly with salt and pepper. Cook chicken for 3 minutes each side. Add onion, garlic, juice, oregano and cook 5 minutes. Add broth and roasted bell pepper bring to a boil. Reduce heat and simmer 10-15 minutes or until chicken cooked through. You can shred or chop chicken and add back in if desired.

Meal 7 Cracklin Chicken                                                           

5 bone in, skin on chicken thighs         

Salt         

Pepper

Onion Powder                                             

Garlic Powder

1-2TBS Bacon Grease

Using kitchen scissors carefully cut the bone out of each thigh, leaving all the meat and skin intact. Sprinkle the skin with desired amount of salt. Heat grease in non stick skillet over medium high heat. Cook skin side down for 10 minutes without flipping or stirring. While it is cooking season the meat side as desired with salt, pepper, garlic and onion powder. Flip and cook 7-10 more minutes or until cooked through.