The layout from last week worked so well, I’m going to stick with it for this week. Instead of laying out each daily meal, I am planning out a few plans for each meal time- that can then be used at any time in the week. This way, there isn’t any pressure to make a particular meal on a particular night, and you have the comfort of knowing that all the ingredients to these great meals are in-house and ready to go.
So here goes! Week 4 Paleo Meal Plan
A couple of these meals will be repeats, which is completely okay. If you love chorizo, as I do, make enough eggs for the next day as well. If you need easy meals, make a bigger batch of the muffins and have them twice. I don’t think anyone will be anything but thankful for the great food coming from your kitchen!
Ham and Eggs with a side of avocado: This is exactly how it sounds. Dice up some ham, brown it for a couple minutes, throw in as many eggs as you need and scramble them all together. Season with salt and pepper and plate with avocado. Perfect!
Chorizo and Eggs: My most favorite breakfast meal is chorizo and eggs. Good chorizo cannot be found at a regular grocery store as they add lots of fillers. Check out Whole Foods or your local meat guy for the good stuff. Brown the chorizo for a few minutes, then add the eggs right into the pan. Scramble together until everything is fully cooked. So good!!!
Blueberry Pecan Muffins– These are some delicious muffins and perfect for a make-ahead breakfast. I usually double the recipe to have enough for another meal as well.
Sausage and Eggs: Yep. Brown up some sausage (most stores have great breakfast chicken sausage) and then make your eggs as you like them. I would add again to add the avocado and start your day with some wonderful, good fat.
Our lunches consist of lots of LEFTOVERS!!! Might not sound glamourous but with the deices food we make for dinner, lunch is just as delicious. It also makes it super easy while working, doing school, or just trying to keep the kitchen clean for a tiny bit of the day- to warm up leftovers! If we happen to not have leftovers available that day we always have salad of some sort available. That might be tuna salad, chicken salad, or a regular salad. Have a back up if needed… and enjoy those leftovers!
Here’s where the fun and creativity happens! I am listing a few meals to put where you want for the week and don’t forget about the weekend! We certainly don’t want to get to the weekend and not have anything ready and run off to a msg infested restaurant. Continue your plan even into the weekend and you’ll be prepared and ready for anything. Of course, if you make enough of these meals, they might last you way into the next week- what a great problem to have! All of the meats with these meals can be frozen up until the time you need them so don’t fret. Have the ingredients ready and know that you are more than prepared to feed your family healthy and delicious meals for the entire week.
Meatloaf Cake– I never grew up eating meatloaf but let me tell you, I have quickly turned into a meatloaf kind of gal. Our entire family loves this recipe and it is gobbled up quickly. Try it, you will absolutely love it!
Spi-Garlicy Chicken– I came up with this recipe a while back and it was delicious. I will be making one change this time by cooking it on a rack instead of straight on the cookie sheet. I have learned that if it’s lifted a bit the heat can circulate and cook the chicken more evenly and give it a nice crisp. Enjoy!
Crispy Chicken Legs– I will be following the recipe of spices from my chicken wing recipe but since chicken legs were on sale, chicken wings it is! Cook them on a slightly lifted baking rack (like a cookie cooling rack) on a cookie sheet. This way the heat can reach all around the chicken and make it crispy. Cook at 400 for about 35 minutes, rotating once during cooking. Side with a green veggie and a starchy veggie. We’ll most likely be going with butternut squash and asparagus.
Meatballs from Sleep Love Eat over spinach spaghetti squash– I have been wanting to make meatballs for a while and this looks like the perfect recipe to try. For the spaghetti squash I will be cutting it down the center, taking out the seeds, and roasting it in the oven on 425 for 25 minutes. Then shred it and add 1 tbsp each of basil, parsley and sage, 3 tbsp butter and 1 package of frozen chopped spinach.
Crockpot Pulled Pork– This is a super easy one. Find any cut of pork, I will be using pork chops, put them in the crockpot, or layer them, with barbecue sauce. Cook them on high in the crockpot for 6-8 hours. Shred with a fork and enjoy alone or in a lettuce wrap.
We are all set, prepared and armed with great ingredients for great meals. Bring on the week!
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