Week 3 Segment 6

Your menu for the week

All meat dishes need to be reheated to a temperature of at least 165 degrees.

BREAKFAST

BREAKFAST SPAGHETTI: Pasts, ground pork, olive oil, sea salt, ground black pepper. Tomatoes, sweet peppers, eggs and cheddar cheese

ZUCCHINI PINEAPPLE LOAF: Spelt Flour, baking soda, baking powder, cinnamon, allspice, cloves, zucchini, eggs, sugar, oil, vanilla, salt and pineapple

CINNAMON SPREAD: Butter, brown sugar and cinnamon. Sorry all we ran out of time and this one didn’t get done. We will make it up to you!

PIZZA BREAKFAST SHORTBREAD: Spelt flour, parmesan cheese, Basil, sundried tomato, butter and oregano

Instructions: Roll out dough using a rolling pin and slightly floured surface. Put on a cookie sheet and cook at 350 degrees for 10 minutes.

BREAKFAST BURRITO FILLING: Ground pork, garlic, onions, tomato paste, corn, black beans, onion powder, oregano, sea salt, cayenne, cumin, black pepper and paprika

Heat on medium for 20–25 minutes. Add an egg and cheese if you’d like!

LUNCH

VEGETABLE SOUP: Chicken Stock, olive oil, onions, carrots, celery, tomatoes, potatoes, frozen veggie mix, sea salt, black pepper, parsley, thyme, oregano and garlic

CHICKPEA MASALA: Chickpeas, coconut oil, onions, minced garlic, fresh ginger, mustard seed, cumin seed, coriander, black pepper, turmeric, garam masala, tomatoes, coconut milk, hot sauce, lemon juice, kosher salt and fresh cilantro

KALE PESTO: Kale, garlic, grape seed oil, lemon juice, parmesan cheese and roasted nuts

Cook pasta and pour on pesto. Add additional oil and seasonings if desired.

CHICKEN SALAD WRAPS: chicken, avocados, apples, celery, green olives, cilantro, kale and roasted red peppers

Place filling in your own purchased wraps and enjoy.

LEEK AND POTATO SOUP: Leeks, potatoes, chicken stock, butter, oil. flour, milk, chives, sea salt and black pepper.

GREEK PENNE PASTA SALAD: Fresh tomatoes, penne pasta, feta cheese, black olives, black pepper, red wine vinegar, lemon juice, garlic, oregano, sea salt, onions and cucumbers

RICE, CUCUMBER, SWEET PEPPER SALAD: Rice, sweet peppers, cucumbers, green onions, kale, avocado, lemon juice. Dijon mustard, prepared mustard, honey, white wine vinegar, dry mustard, olive oil, dill, salt and pepper.

Pour dressing over salad and serve.

DINNER

SQUASH LASAGNA: Butternut squash, Pasta, Kale, mozzarella cheese, milk, onions, bay leaf, cloves, rosemary, thyme, garlic, butter, flour, parmesan cheese, sea salt and pepper.

Cook for 1 hour in a 350 Degree oven.

GROUND PORK CURRIED FRIED RICE: Ground pork, rice, green onions, celery, fresh ginger, mushrooms, soy sauce, frozen veggie mix, black pepper, garlic, chicken stock, carrots, sweet peppers, curry powder, allspice, sea salt and coconut oil

Instructions Cook for 20 minutes, then serve.

CHICKEN SOUP: Chicken, onions, garlic, green lentils, potatoes, carrots, celery, frozen veggie mix, parsley, rice, sea salt and black pepper

Needs to be cooked for 20 minutes.

BEEF STEW: Beef, potatoes, carrots, celery, onions, turnip, peas, tomatoes, garlic, Italian seasoning, salt, black pepper and olive oil

BEEF ENCHILADA CASSEROLE: Tortillas, ground beef, olive oil, pinto beans, tomatoes, onions, cheddar cheese, taco seasoning, chilli powder, smoked paprika, cumin. Cayenne pepper, oregano, black pepper and corn starch, enchilada sauce, olive oil, flour, baking powder, chilli powder, tomato sauce, chicken stock, garlic powder and onion powder

GROUND BEEF STROGANOFF: Ground beef, egg noodles, onions, chives, garlic, red wine vinegar, mushrooms, cornstarch, yogurt, sour cream, sea salt and black pepper

MEXICAN CHICKEN CASSEROLE: Chicken, bowtie pasta, kidney beans, corn, fresh cilantro, tomatoes, sweet peppers, cumin, coriander, lime juice, onions, olive oil, black olives, chilli powder, garlic, sea salt, black pepper, paprika and cheddar cheese.