Turkey to Tree Week 2 Meal plan!

You can mix and match the recipes from the 1st week with this week, but make sure you eat 5 to 6 meals in the CORRECT portion sizes!!! NOW GET COOKIN!!!!

XOXO

-E

Meal #1

Any egg & Veggie breakfast from any previous meal plan

(or some other protein & veggie)

Meal #2

Orange Chicken and Winter Fruit Salad

(or some other form of protein, veggie, and fruit)

Meal #3

Loaded Baked Faux-tato Soup

(or some other form of protein, veggie, and fat)

Meal #4

Simple Quinoa Tabbouleh Recipe

(or some other form of Protein and veggie)

Meal #5

4 to 6 oz of Slow Cooker Chipotle Barbacoa Brisket in lettuce cup tacos with other veggies!  You can have as many tacos as your 4 to 6 oz of brisket will make.  The more veggies you add, the more you get to eat!!!

or the
Spicy Mexican Quinoa Casserole

(or some other form of protein, veggie, and fat)

Meal #6

If you need something sweet have the lemon bars, If you’re good with something savory have either the loaded baked faux-tato soup again!

Simple Lemon Bars

1 1/2 C almond flour (just grind up almonds in your blender)

1/2 tsp sea salt

2 tbsp stevia

2 tbsp olive or grapeseed oil

1 tbsp vanilla extract

1/4 C olive or grapeseed oil

1/3 C stevia nectar

3 eggs

1/2 C fresh squeezed lemon juice

1 tbsp lemon zest

Preheat your oven to 350 degrees. Grease an 8-inch square baking dish with olive oil spray. 

Combine the first 3 ingredients in a large bowl. In a medium bowl, whisk the next 2

ingredients together (oil and vanilla). Stir the wet ingredients into the dry ingredients, 

mix well. Press the crust mixture into our baking dish evenly and bake for 15 minutes. While 

the crust is baking, place the rest of the ingredients into a mixing bowl and mix on high until 

well mixed and smooth. Once the crust is done, pour the topping mixture over the hot crust. 

Then place back into the oven and bake for 15-20 minutes. Let cool for 30 minutes, then 

place in the fridge for about 2 hours to set. That's it...all you have to do next is eat them!

*Makes 9 lemon bars

serving size is 2 bars

Orange Chicken & Winter Fruit Salad

Serves 4

Ingredients:


4 chicken breasts


extra virgin olive oil


garlic

salt


pepper


1 cup fresh squeezed orange juice


1 orange (or two small oranges)


2 kiwis, peeled and chopped


1/2 cup pomegranate seeds

Directions: 

Peel then segment orange over a bowl, squeezing leftover juice into bowl. Add kiwi and pomegranate seeds then stir to combine and set aside.

Brush or mist chicken breasts with olive oil then season liberally on both sides with garlic salt and pepper. Sauté over medium-high heat for 4-5 minutes a side, or until cooked through. Remove to a plate to rest for 5 minutes.

Add orange juice to skillet then use a wooden spoon to scrape up brown bits from bottom of skillet. Let orange juice reduce until syrupy. Slice chicken into bite sizes peaces then mix chicken, orange pan sauce and fruit.  Divide into 4 containers!

Loaded Baked Faux-tato Soup

1 large head of cauliflower, chopped

1 yellow onion, diced

4-5 strips turkey bacon

shredded fat free or low fat cheddar cheese

green onion, sliced thin

2 cups low sodium chicken stock

1/2 cup coconut milk

salt and pepper

Fry bacon in a pan until crisp. Set aside.

Steam cauliflower until tender. While cauliflower steams, sauté onions in bacon grease.

When onions are transparent and cauliflower is tender, add them to a blender with the chicken stock, coconut milk, and salt and pepper to taste. You might need to add more coconut milk or salt and pepper.

Blend until soup reaches your desired consistency. It should be thick, but, ya know, soupy.

Top with a small handful of cheese, crumbled bacon bits, and chives.

Serving size is 1 ½ cups of soup

Slow Cooker Chipotle Barbacoa Brisket

What you need:

1 (2.5 to 4 pound) beef brisket

1/2 to 1 cup of my Chipotle Adobo Sauce or 3 chipotles from a can plus 3 tbsp of sauce from the can.

2 cups of low sodum beef stock

1 small white onion, diced

3 large cloves of garlic

2 tsp of oregano

1/2 tsp of ground cloves

1 tbsp of apple cider vinegar

2 bay leaves

How you make it:

Make a liquid puree with all of your ingredients except the beef (of course) or the bay leaves. User a blender or food processor, I use an immersion blender in a large mason jar.

Pour about a quarter of your liquid puree into the bottom of your slow cooker.

Trim any excessive fat from your brisket and place it in your slow cooker fat cap side down. You don’t need a lot of fat on your brisket at all.

Pour the rest of your liquid puree over your brisket ensuring that you coat the top and sides.

Cook on low for 8 hours.

Remove your brisket to a large bowl or container to pull/shred with 2 forks. The brisket should pull easily and you can leave it in chunks or fully shred.

Add some of the cooking liquid from the crock pot to your pulled brisket. You want to add some moisture and flavor goodness back to the meat, and the amount is personal preference.

Enjoy eating in lettuce wrap tacos,

Simple Quinoa Tabbouleh Recipe 

1 cup dry quinoa, cooked according to package directions

1 cucumber, diced

3 roma tomatoes, diced

green onions, chopped

1 bunch parsley, chopped

handful fresh mint, or basil chopped

juice from one lemon

sea salt

You can add other veggies that you like as well!  ie, peppers, mushrooms, spinach etc.

Cook quinoa according to package directions. Let cool, mix in all other ingredients. Variations: garlic, cinnamon, shredded carrots, olives

Serve in lettuce wraps. Makes 4 servings.  

Spicy Mexican Quinoa Casserole

Ingredients 

Serves 5

2 cups cooked quinoa (you’ll need about 1 cup / 6 oz / 170 gr of uncooked quinoa) 

1 medium onion, minced

1 clove garlic, minced

1 8 oz / 225 gr can tomato sauce

1 medium tomato, diced

2 jalapenos, seeds and ribs removed, minced

1 tablespoon olive oil

pinch of red pepper flakes

½ teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon cumin powder

1 teaspoon fine grain sea salt

ground black pepper

2 bell peppers, chopped (I used one red and one yellow)

1 cup / 4 oz / 113 gr Mexican cheese (or sharp cheddar), shredded, The cheese is optional.  If I’m making this for me and my family, I usually put most of the cheese over their side of the casserole, and just a teeny bit over mine, or none at all. J

handful spring onions

Directions

Preheat oven to 375°F (190°C) and lightly grease a 8x8 baking dish.

In a skillet over medium heat add oil, garlic and onion. Sauté’ for about 3 minutes.

Add chopped tomato, tomato sauce, red pepper flakes, salt and pepper. Stir and let simmer on low heat for 7 minutes.

In a dry nonstick skillet over medium high heat, toss and toast quinoa with cayenne pepper, chili powder and cumin for 2 minutes. Taste and season with salt. Set aside.

In the same skillet over medium-high heat, place the diced peppers and DO NOT stir. This allows the peppers to get the brown roasted look on the outside. Wait for 2 to 3 minutes before stirring, then let them roast for another 2 minutes before removing from the heat. Set aside.

In a large bowl combine tomato mixture, quinoa, ½ of the shredded cheese and ½ of the bell peppers.

Transfer quinoa mixture to baking dish, top with remaining bell peppers and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

Remove from the oven and garnish with green onions.

Serve with , salad,