Fall 28 Day Plan - Week 4, First Half

Week 4 starts out with a couple of delicious and quick breakfasts - a cheddar poblano scramble as well as the super easy, yet creamy and delicious cinnamon apple yogurt bowl. For dinners, we have a couple of simple roasted meals featuring halibut and chicken with Fall vegetables as well as an amazingly tasty chicken taco soup that comes together easily in a slow cooker.

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

Cheddar Poblano Scramble with Sliced Tomatoes (2 meals)
Cheddar Poblano Scramble with Sliced Tomatoes

Cinnamon Apple Yogurt Bowl (1 meal)
Cinnamon Apple Yogurt Bowl

Dinners/Lunches

Roasted Halibut with Golden Beets and Green Beans
Roasted Halibut with Golden Beets and Green Beans

Mustard-Coriander Chicken Thighs with Roasted Baby Carrots and Brussels Sprouts
Mustard-Coriander Chicken Thighs with Roasted Baby Carrots and Brussels Sprouts

Slow Cooker Chicken Taco Soup
Slow Cooker Chicken Taco Soup

Shopping List

Produce

1-1/2 lbs golden beets
1 lb baby carrots
1-1/2 lbs brussels sprouts
1-1/2 lbs green beans
1 red bell pepper
2 poblano chiles
1 jalapeƱo
2 large tomatoes
5 oz salad mix
1 yellow onion
1 head garlic
0.75 oz package fresh oregano
1 lemon
2 limes
1 large Fuji apple

Meat and Seafood

1-1/2 lbs halibut fillets
1-1/2 lbs boneless, skinless chicken thighs
1 lb boneless, skinless chicken breast

Pantry Items

24 oz chicken broth
15 oz can black beans
15 oz can diced fire-roasted tomatoes
2 ears corn or 1 package frozen corn

Dairy

8 oz shredded cheddar
Small container sour cream
1 pint plain yogurt
1 dozen eggs

Staples to Have on Hand

Cumin
Cinnamon
Chili powder
Ground coriander
Flax seed
Dijon mustard
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock