Weekly Meal Plan - Feb 11 2013

This week will be a little hectic at our house. Therefore, I will be relying on my trusty Crock pot to help us get through it :) The best thing about the Crock pot is you can make extra food without the extra effort. I like to take advantage and make enough for at least 1-2 extra meals. I have included the two Crock pot recipes at the end of this post.

Eet smakelijk!

Monday: Grilled Red Snapper served with sauteed bak choy & onions, and left over mashed butternut squash.

Tuesday: Celebrating out 62 months anniversary! Dining out :)

Wednesday: Crock pot Chicken with rainbow carrots, parsnips, and broccoli.

Thursday: Crock pot Korean short ribs with sweet potatoes and kale

Friday: Spaghetti squash with butternut squash sauce, veggies, and ground beef.


Slow Cooker Chicken recipe by Everyday Paelo
http://everydaypaleo.com/scrumptious-slow-cooker-chicken/

2.5 lbs boneless, skinless chicken thighs

3 parsnips

3 carrots

4 celery stalks

1 red onion

10-12 whole garlic cloves

¼ cup coconut oil

1 cup chicken broth

1 tablespoon dried thyme

1 tablespoon rubbed sage

Sea salt and black pepper to taste

Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking.  Place the chicken in the crockpot and sprinkle with sea salt and black pepper.  On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave).  Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.

Slow Cooker Korean Short Ribs recipe by Food Renegade

http://www.foodrenegade.com/slow-cooker-korean-short-ribs/

The Players:

• 6 lbs. TWR grass-fed beef short ribs (bone-in) 
• 1 Asian pear
• 6 garlic cloves
• 4 green onions
• 1 in. cube of ginger
• 1 c. homemade or store-bought beef stock 
• ¾ c. naturally-fermented soy sauce 
• 1 tbsp. raw honey 
• salt, pepper, and cilantro to taste

The Equipment:

• Blender 
• Slow-Cooker

The How-To:

Salt & pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.

Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people.

The Sizzle:
By substituting coconut aminos for soy sauce, this meal easily becomes Paleo diet-friendly. Paleo enthusiasts advocate that because 95% of human existence has followed the hunter-gatherer lifestyle, we should continue to eat unprocessed foods to achieve optimal health.