Meal Plan 12/6/12

Being out of apples means writing a meal plan so that I am smart at the store. We can't live without apples around here.

6 dinners:

Cornbread topped chili with a green salad
Spiced tilapia, sweet potato fries
Chicken coconut milk soup, rice
Bacon and broccoli pasta
Beef and buckwheat salad
Phad Thai

My shopping list:

Spicy brown or dijon mustard
honey
gluten free waffles
spaghetti
spaghetti sauce
bananas
apples
oranges
limes
mushrooms
onions
grape tomatoes
cucumbers
ground beef
buttermilk

Almond Coconut Waffles

Here is an occasional breakfast I make. It is a grain-free, dairy free breakfast.

 Almond-Coconut Waffles.

I have changed the recipe a bit. I found the original recipe to be a little thick. These waffles don't get crispy like most waffles, but the flavor is rich and full. While my kids still put butter and syrup on them, I just eat them plain.

Cast of characters:

Ingredient notes:

• Honey: I love local honey. Instead of getting yours from the store go to the local farmers market. I have been buying from my local beekeeper for years now.
• I have found almond meal and coconut milk to be cheaper at Trader Joe's if you have one. Just be careful there. Some things are cheaper there and some are not.

Ingredients:

• 1 1/2 cup almond meal
• 1/4 cup unsweetened coconut flakes
• 1/2 tsp baking soda
• 2 eggs + 1 egg white
• 1 tsp vanilla
• 1 tbsp honey
• 1/2 cup coconut milk

Directions:

Mix almond meal, coconut flakes, baking soda together. In a separate bowl whisk together the wet ingredients. Add ingredients together and mix thouroughly.

Add about 1/2 cup of the mixture to the waffle maker and cook until the steam disappears.

Serve with desired toppings.

Makes about 4 large waffles.

Pecan Crusted chicken, Baked Potatoes, and Broccoli Salad

I have been craving some sort of crusted chicken lately. I still have half a bag of pecans left over from Thanksgiving so I thought I would give this pecan crusted chicken a try.

Pecan Crusted Chicken:
I started with the recipe from Everyday Paleo. Then I had to change it up a bit. Below is what I ended up with.

• 3 Chicken Breasts
• 1/2 cup dijon mustard/yellow mustard (ran out of the dijon)
• 2 tbsp honey
• 2 tbsp mayo (I was just worried that the fam would feel the mustard was too strong)
• 2 cups pecans

Mix together mustard, honey, mayo. Run the pecans through the food processor. I chopped the chicken breasts into thirds. Roll chicken in the sauce and then the pecans, place on a cookie sheet. Bake at 350 for about an hour.

 

 

 

Delicious. It's a keeper. Everyone liked it. The boy said he didn't like the nuts, then he tried it, then he had seconds.

 

 

Baked Potatoes:

I haven't made baked potatoes in a long time. I wash them, rub them in homemade seasoned salt and olive oil, prick them with a fork a few times, and bake them for about an hour.

 

I always make a few extra for hashbrowns. Just put them in the fridge after they are done cooking.

 

 

 

Broccoli Salad:

Made this one up, but it was delicious.

2 cups chopped broccoli

2 stalks celery

1/2 onion

1 tsp and 1 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp splenda

salt and pepper

 

Chop the onion and grill in a pan with 1 tsp cider vinegar, salt, pepper, splenda until translucent and sweet.

 

Mix remaining ingredients in a bowl and serve.