It's always so hard to get back into the groove of eating healthy, staying on budget, and meal planning when a holiday rolls around. The long weekend was a blast! But I'm happy to be back to my kitchen. Here's a fresh new meal plan, full of clean recipes to get us back on track after all that backyard cookout indulgence.
As always, you can find the recipes linked below (the underlined text) or on my Weekly Meal Plan Recipes Pinterest Board. Any recipes I've written for this meal plan are at the bottom of the post.
I'm following the Aficionado Farms weekly CSA to come up with these meal plans throughout the summer, but don't worry if you aren't a member... I've given you a full market list of all the produce in the meal plan at the bottom of the post!
We're going a little old school with this one. When I saw head lettuce was going to be in our CSA basket this week, I just couldn't help myself. Save half of the cherry tomatoes you buy for Grilled Chicken Melts later.
Try to get a Posey County watermelon, if you can! I've even seen them in the store back home in Daytona Beach. They're the sweetest watermelons I've ever tasted. Whether you choose chicken or shrimp, make a double batch.
If you're not in the AF CSA, you can use fresh basil instead of the micro greens.
Here's how I would make this quicker to prep on a busy weeknight, if you've already got your grilled chicken on-hand:
Make the tomato part, and then put the slices of mozzarella on top of the chicken breasts before you warm them back up. Finish it with that fresh tomato sauce, and a salad on the side (you can totally sub salad mix for the arugula in the video).
Garlicky Greek Yogurt Omelettes with Sunflower Shoots and Herbs
This is as simple as it gets, and is perfect served for breakfast or dinner! Recipe below.
This recipe reminds me of a lightened-up Po' Boy. Substitute the shredded cabbage in this one for salad mix, if it's what you have!
RECIPES
Garlicky Greek Yogurt Omelettes with Sunflower Shoots and Herbs
Makes two
Ingredients:
6 Organic eggs
1 Tbsp dry white wine (optional)
1 Cup plain Greek yogurt
1 Clove garlic, peeled
1-2 Tbsp butter
1-2 Tbsp fresh parsley, finely chopped
1 Cup sunflower shoots
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
Salt and pepper
Directions:
In a glass mixing bowl, whisk 3 of the eggs together.
In a separate bowl, add the greek yogurt, and grate the clove of garlic straight into it. Season with salt and pepper.
In yet a third bowl, add the sunflower shoots. Toss together with the olive oil and lemon. Season with salt and pepper.
In an 8 or 9 inch non-stick frying pan, melt the butter over medium-low. Once it's melted and bubbly, it's ready for you to add the whisked eggs. Scramble the eggs just a little over the low heat to get them going. Turn the heat to low. Swirl the pan around so that the liquid eggs touch the hot parts of the pan and get cooked. Then, using a rubber spatula, scrape the eggs off the side. You can also take the spatula and spread the runny eggs in the middle out a little so that they cook and become creamy. Repeat these steps until all the eggs look creamy. You don't want them to be 100% cooked in the middle -- leave a little bit of softness for the yogurt to stick to. Season with salt and pepper.
Spoon half the yogurt mixture onto one half of the omelette, and using the spatula, flip the other side overtop of it. Shimmy the omelette out of the pan and onto a plate. Garnish with the parsley, and serve with the sunflower shoots on the side.
Repeat!
MARKET LIST
Try to find these ingredients at the farmer's market before hitting the grocery store!
Head Lettuce
Micro Greens
Basil
Salad Mix
Garlic
Sunflower Shoots
Cherry tomatoes
Red onion
Arugula
Watermelon
Parsley
Eggs
Corn
Comments