Fall 28 Day Plan - Week 1, Second Half

The second half of week 1 has some delightful Fall meals, including a simple yogurt breakfast that makes great use of fruit available late in the growing season as well as an amazingly flavorful chicken dish. If you've never cooked with anchovies before, you won't believe what you've been missing! A hearty black bean soup that's easy to put together on a weeknight provides a vegetarian option for the week.

For details of how the recipe and shopping list quantities are intended to be used over the course of the full week, refer to Week 1, First Half.

Breakfasts###

Nectarine and Blackberry Yogurt Bowl (2 meals)
Nectarine and Blackberry Yogurt Bowl

Mushroom, Spinach and Sweet Onion Scramble (1 meal)
Mushroom, Spinach and Sweet Onion Scramble

Dinners/Lunches###

Italian Sausage, White Bean and Kale Bowl
Italian Sausage, White Bean and Kale Bowl

Garlicky Chicken with Lemon-Anchovy Sauce and Green Beans
Garlicky Chicken with Lemon-Anchovy Sauce and Green Beans

Quick Black Bean Soup with Green Salad
Quick Black Bean Soup with Green Salad

Shopping List###

Produce

1 bunch kale
1-1/2 lbs green beans
5 oz spring mix
1 red bell pepper
1 sweet onion
1 yellow onion
1 lemon
1 lime
1 Fuji apple
2 large Nectarines*
1 pint blackberries*

*if not available later in the season, substitute frozen sliced peaches or frozen blackberries

Meat and Seafood

1-1/2 lbs boneless, skinless chicken thighs
1 lb Italian chicken sausage

Pantry Items

15 oz can cannellini beans
2 15 oz cans black beans
28 oz can diced tomatoes
1 jar anchovy fillets

Dairy

1/2 dozen eggs
4 oz parmigiano reggiano
1 quart plain yogurt

Items on Hand from First Half of Week

9 garlic cloves
4 oz sliced mushrooms
2 oz baby spinach
1/2 bunch cilantro
1 lemon
1/2 lime

Staples to Have on Hand

Capers
Ground flax seed
Cumin
Cayenne
Cinnamon
Red chili flakes
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


Follow