FROM 30/10'S KITCHEN...

STANDARD DIET | WEEK 10

  SUMMARY  

Dinners

Glazed Sausage Plate, Autumn Spiced Pork Chop, Creole Shrimp, Shepards Pie, Lemon Pepper Chicken, Stove Top White Chicken Chili, Maple Salmon Bites with Lemon-Dill Tartar Sauce

 

INGREDIENTS

Produce
 1-2+ Heads of Romaine Lettuce (Yield 4 Cups, plus more if you prefer romaine for your daily salads)
 2½ cups of Kale
 1 English Cucumber (yield 1 cup)
 1 cup Jicama
 Fresh Dill
 1 Green Cabbage (yield 3 cups)
 2 Onions (yield 2 cups)
 2-3 Broccoli Crown (yield 6 cups)
 Arugula
 Fresh Parsley
 Fresh Chives
 1 Head of Garlic
 2 Lemons
 1 head of Cauliflower or bag of florets (yield 4 cups)
 1 bunch of Radishes (yield 3 cups)
 Spinach
 1 bag of Cauliflower Rice (yield 3 cups)
 1 small package of mushrooms (yield 1 cup)
 2 Celery Stalks (about 2 cups)
 Ginger
Meat and Eggs
 Feta
 1 Personal Serving of Isernio's Chicken Sausage Links
 Hard Boiled Eggs
 1 Personal Serving of Pork Chops
 1 Personal Serving of Shrimp
 1 Personal Serving of Ground Turkey
 2 Personal Servings of Chicken Breast
 1 Personal Serving of Salmon
Spices
 Onion Powder
 Pepper
 Minced Garlic
 Salt
 Garlic Powder
 Red Pepper Flakes
 Tarragon Leaves
 Chili Paste
 Creole Seasoning
 Thyme
 Rosemary
 Lemon Pepper
 Bay Leaf
 Cumin
 Coriander
Other
 Lemon Juice
 Walden Farms BBQ Sauce
 Avocado Oil
 Walden Farms Balsamic
 Walden Farms Apricot Fruit Spread
 Walden Farms Apple Butter
 Anchovies canned in water
 Mustard
 Walden Farms Mayo
 Dill Pickles
 Walden Farms Tomato Basil Sauce
 Chicken Broth, no sugar added
 1 can of Green Chilies
 Gluten Free Soy Sauce
 Yellow Mustard
 Walden Farms Pancake Syrup

 

 

Ingredients

Produce
 1-2+ Heads of Romaine Lettuce (Yield 4 Cups, plus more if you prefer romaine for your daily salads)
 2½ cups of Kale
 1 English Cucumber (yield 1 cup)
 1 cup Jicama
 Fresh Dill
 1 Green Cabbage (yield 3 cups)
 2 Onions (yield 2 cups)
 2-3 Broccoli Crown (yield 6 cups)
 Arugula
 Fresh Parsley
 Fresh Chives
 1 Head of Garlic
 2 Lemons
 1 head of Cauliflower or bag of florets (yield 4 cups)
 1 bunch of Radishes (yield 3 cups)
 Spinach
 1 bag of Cauliflower Rice (yield 3 cups)
 1 small package of mushrooms (yield 1 cup)
 2 Celery Stalks (about 2 cups)
 Ginger
Meat and Eggs
 Feta
 1 Personal Serving of Isernio's Chicken Sausage Links
 Hard Boiled Eggs
 1 Personal Serving of Pork Chops
 1 Personal Serving of Shrimp
 1 Personal Serving of Ground Turkey
 2 Personal Servings of Chicken Breast
 1 Personal Serving of Salmon
Spices
 Onion Powder
 Pepper
 Minced Garlic
 Salt
 Garlic Powder
 Red Pepper Flakes
 Tarragon Leaves
 Chili Paste
 Creole Seasoning
 Thyme
 Rosemary
 Lemon Pepper
 Bay Leaf
 Cumin
 Coriander
Other
 Lemon Juice
 Walden Farms BBQ Sauce
 Avocado Oil
 Walden Farms Balsamic
 Walden Farms Apricot Fruit Spread
 Walden Farms Apple Butter
 Anchovies canned in water
 Mustard
 Walden Farms Mayo
 Dill Pickles
 Walden Farms Tomato Basil Sauce
 Chicken Broth, no sugar added
 1 can of Green Chilies
 Gluten Free Soy Sauce
 Yellow Mustard
 Walden Farms Pancake Syrup

Directions

Chicken Taco
1

In a small bowl combine together the Chili powder, paprika, sea salt, black pepper, tamari and red wine vinegar.

2

Remove fat from the chicken and cube the chicken into ½ inch pieces.

3

Place the chicken breasts in a large Ziplock pan or a shallow bowl. Pour the chili powder mix into the container and toss the chicken to coat each piece thoroughly.

4

Place the chicken in the refrigerator for 4-8 hours.

5

Remove the chicken from the fridge and set it aside. Heat a large pan over medium high heat and add the oil.

6

Remove a portion of the chicken from the marinade and place it in the hot pan, avoid over crowding the pan. Cook the chicken pieces for 1-2 minutes on each side, and remove from the pan once fully cooked (the internal temperature should be 165°F, this should take about 5 minutes). Repeat this step until all the chicken is cooked.

7

Serve the chicken with lettuce, 2 cups Mexican cauliflower rice and ½ cup Salsa Rojo.

Mexican Cauliflower Rice
9

Heat a medium pan over high heat.

10

Add in the Avocado oil, chili powder, cumin, coriander, sea salt, and black pepper, cook until aromatic (about 30 seconds)

11

Add in the onion and garlic and sauté until the onion is soft and mostly translucent (about 2 minutes), then add in the tomatoes.

12

Cook the tomatoes and until they are soft and mostly disintegrated then add in the riced cauliflower. Stir and cook for another 7-10 minutes or until the cauliflower is cooked through.

Salsa Rojo
14

Pre-heat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

15

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

16

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

17

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

18

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

19

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

STANDARD DIET | WEEK 10

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