Last Updated on October 1, 2023 by Jacqueline Rafidi
Meats & Seafood:
2.5 Boneless skinless chicken breasts (Chicken tinga bowls)
2 lbs Salmon (Pan seared salmon)
1 lb ground beef (Lasagna soup)
Boneless skinless chicken breasts (Chicken marsala)
1 whole chicken, cut into 8 pieces (Makloubeh)
Yukon gold potatoes
Cara cara orange
Bell peppers (for salad – any color)
Dairy & Other:
Toum garlic sauce (Can be found at Whole Foods or Trader Joe’s)
Whole milk ricotta cheese
Low moisture mozzarella cheese
Greek yogurt or sour cream
1 box frozen spinach
1 can chipotle chilis in adobo sauce
Low sodium or salt free chicken broth
1 can tomato paste
1-28oz can crushed tomatoes
Low sodium vegetable broth
Brown or green lentils
1 can pinto beans
1-8oz can tomato sauce
Tortilla chips (The freshest ones you can find. I wouldn’t recommend tostitos for these. Low salt if possible)
Monday: Crockpot chicken tinga burrito bowls to start the week and use any leftovers on salads, in quesadillas or nachos!
Wednesday: Lasagna soup with herby ricotta – comfort food to the max!
Friday: Mediterranean style lentil soup – one of my favorites with excellent reviews!
Breakfast: My take on Chilaquiles in honor of the amazing chilaquiles I had this weekend!