Saturday, February 23, 2013

Before & After Pics Menu Post

Here is what I woke up to Thursday morning when it was snowing two inches per hour.

This is what it looks like today. I think a little snow has melted, since yesterday. I didn't get a picture yesterday because we were digging our way out of the driveway. Shoveling snow is a great workout, but very exhausting.

It really is quite pretty to look at. I suppose we should appreciate this some since we've been in a drought. More snow is forecasted for Monday and Tuesday. Every inch helps and I will have quite the biceps when this is all said and done for the winter:)

In case we do have another major winter storm, I'm planning ahead and stocking up on some pantry staples. Yes, some of my favorite legumes in a can. Baked beans, chickpeas, and black beans will be gracing their presence on the table this week. Not only do they heat well over a fire in case the power goes out, beans also provide lots of fuel for shoveling snow. Beans are packed with resistant starches and other metabolism boosting powers that may help burn those extra layers of winter chub. They really are the magical fruit! Tee hee! I also plan on saving my arms (which are killing me today) some work by using leftover pork early in the week. The pork is simmering away as we speak! It smells divine. Midweek, I've got some ideas on another chicken meatball recipe to remind us that spring is just around the corner. All dishes can be made over the weekend before the storm hits and stored in the fridge until you are ready to heat and serve. Here is this week's menu and grocery list:

Sunday 2/24          Leftover Chipotle Pork Tenderloin, Roasted Sweet Potatoes, & Broccoli

Monday 2/25         BBQ Chipotle Pork Enchiladas, Cilantro Lime Slaw, & Black Beans

Tuesday 2/26         Leftovers

Wednesday 2/27   Baked Greek Chicken Meatballs with Cucumber Salad & Roasted Garlic Hummus with
                             Gluten-Free Flatbread  

Thursday 2/28       Leftovers

Friday 3/1 or         Sausage & Bean Bake with Salad & Cheese Bread
Saturday 3/2

Here is what you will need:

3 cups leftover Chipotle Pork (you can access this recipe by clicking above or searching My Recipage)
1 lb. ground chicken breast
1 package smoked turkey sausage links or turkey kilbasa
1 package center cut bacon
1 bag cole slaw
1 bag lettuce
1 package baby portabello mushrooms
1-2 limes
1-2 cucumbers
1 red onion
3 yellow or white onions
1 bulb garlic
1 bunch green onions
1 bunch cilantro
1 bunch fresh mint
1 bunch Italian flat leaf parsley
1 bag corn tortillas
1 bag gluten-free wraps (such as Sandwich Petals)
1 15 oz. can black beans
1 28 oz. can baked beans
2 15 oz. cans chickpeas
1 can tomato paste
1 28 oz. can enchilada sauce (I use Old El Paso)
1 package gluten-free rolls (such as Shar ciabatta rolls)
1 bag frozen edamame
1 container fat-free or low-fat plain Greek yogurt
1 container light or fat-free sour cream
1 package 1/3 less fat cream cheese
2 packages shredded 2% cheddar cheese

Pantry items you will need:

Tahini paste (I always have this stuff around)
Olive oil blend mayonnaise (I love Hellman's)
White wine vinegar
Granulated sugar
BBQ sauce (be watchful of any modified food starches)
Cayenne pepper
Celery seed
Garlic powder
Dried thyme
Salt & pepper

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