Week 9 Meal Plan

Meal 1 Sweet and Spicy Chicken Bites                               

2 ½ cups almond flour         

½ tsp salt        

 ¼ tsp pepper

2 eggs          

1lb boneless skinless breast cut into strips

¾ cup honey    

1/3 cup hot sauce    

½ tsp garlic powder

Preheat oven to 425. Line a baking sheet with parchment paper. Place almond flour, salt, pepper into a bowl and mix. Place eggs in another bowl with a splash of water and whisk. Dip the chicken strips one at a time, in the flour, then the eggs, then in the flour again. Bake for 25 minutes or until crispy and beginning to brown. In a small sauce pan heat honey, hot sauce and garlic powder. Bring to a boil and then set aside. Dip each chicken strip in the sauce and replace in baking dish. Bake an additional 5 minutes. Baste with any extra sauce once they come out of the oven.

Meal 2 Bruschetta Chicken                                                    

3 or 4 boneless skinless chicken breasts              

5 small tomatoes chopped                           

1 clove garlic minced

½ red onion chopped                                        

1 tsp EVOO

1 tsp balsamic vinegar                                       

1/8 tsp salt

1 handful basil chopped

Preheat oven to 375. Season chicken with salt and pepper as desired. Bake 35 minutes or until cooked through.(or you can grill the chicken) Meanwhile combine remaining ingredients. Refrigerate and serve on top of chicken.

Meal 3 Hawaiian Baked Chicken                                  

Marinade: 4 chicken breast halves        

1 can pineapple chunks, juice reserved                    

3 minced garlic cloves

salt and pepper to taste                        

1 TBS lemon juice

1 tsp lemon zest      

1/8 tsp paprika  

Pineapple topping: 2 TBS butter    

 1 TBS Dijon      

1 TBS honey                         

1 can pineapple chunks

Lightly pound chicken to make even thickness. Combine chicken, pineapple juice, garlic, salt, pepper, lemon juice, lemon zest and paprika in a gallon size ziplock bag. Place in fridge 3-4 hours. Preheat oven to 400. Remove chicken from marinade and place in a lightly greased baking pan. Melt butter over medium high heat. Add mustard, honey, pineapple chunks stirring occasionally, cook for 2 minutes. Spoon mixture over chicken and bake 35-40 minutes.

Meal 4 Paleo Taco Skillet                                                    

1lb ground beef     

1 onion diced        

2 bellpepper diced

1 can Rotel        

packet of taco seasoning or make your own          

 3 cups baby kale, mixed greens or other salad

In a large pan, brown and crumble ground meat. Add onion and bell peppers. Cook until soft. Add rotel and stir. Mix in taco seasoning and add TBS of water if desired. Cook together until fully incorporated. Serve over salad. Add cheese if desired.

Meal 5 Cauliflower Potato Salad                                        

Head of Cauliflower              

6 hard boiled eggs chopped

1 onion chopped                      

1 cup frozen peas thawed

 ½ pkg bacon cooked and crumbled                

1 cup mayo 1 squeeze mustard                     

salt and pepper to taste

Boil cauliflower until fork tender (about 15 minutes). Mix all ingredients together. Refrigerate at least 3 hours. Enjoy

Meal 6 Creamy Seafood Chowder                                     

1large head cauliflower coarsely chopped   

2 cups water

2 cups chicken broth         

liquid from scallops shrimp and clams                        

1 package of mushrooms sliced

1 onion chopped           

1/2 orange bell pepper finely chopped             

½ tsp salt               

1/4 tsp black pepper

1lb frozen cooked shrimp thawed       

1lb frozen bay scallops thawed          

1 can baby yellow clams, liquid reserved                         

pinch of nutmeg

Thaw shrimp and scallops over night making sure to collect the liquid that will drain from it. Add cauliflower, water, chicken broth, liquid from seafood to a large pot. Bring to a boil, lower heat and cover until cauliflower is really soft (5-7 min). Meanwhile, cook mushrooms in large skillet over medium high heat until golden. Lower heat and add onion, bell pepper, salt and pepper and cook for an additional 2-3 minutes. Ladle the cauliflower mixture into blender and process on high until super smooth. (you may have to work in batches). Return soup base to the pot and add nutmeg, shrimp, scallops, baby clams and vegetables. Bring to a boil. Reduce heat and simmer until the scallops start to lose their translucency and shrimp are heated through. (4-5 min).

Meal 7  Paleo Tuna Spinach Casserole                            

2cans tuna drained                           

2 cups baby spinach

1 onion chopped    

2 eggs beaten  

1/3 cup coconut milk

1 TBS garlic powder                 

1 TBS dried parsley           

1 TBS coconut flour                    

½ cup shredded cheese

½ cup sliced almonds

Preheat oven to 375. Spray casserole dish with cooking spray. In a large bowl, stir together all ingredients besides cheese until very well combined. Transfer to casserole dish. Sprinkle cheese on top. Bake 35-45 minutes until firm in the middle. Let cool a few minutes, then serve.