Late Fall Week 1, Second Half

The second half of week 1 continues with the simple persimmon breakfast as well as a savory scramble based around vegetables on hand from the other meals. The dinners include some favorites from the early fall 28 day plan, including some amazingly tasty chicken thighs and a delicious yet simple Thai Coconut Chicken Soup from Sunset magazine.

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

Persimmons with Ricotta and Walnuts (1 meal)Persimmons with Ricotta and Walnuts

Southwest Scramble (2 meals)
Southwest scramble with Monterey Jack

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

Thai Coconut Chicken Soup with Cabbage Salad
Thai Coconut Chicken Soup with Cabbage Salad

Shopping List

Produce

1 bunch kale
1-1/2 lbs green beans
1 red pepper
5 oz spinach
8 oz sliced mushrooms
1 package coleslaw mix*
1 sweet onion
2 limes
2 persimmons
1 avocado
1 knob ginger
1 stalk lemongrass
1 bunch cilantro
0.75 oz basil

Meat and Seafood

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

Pantry Items

15 oz can cannellini beans
15 oz can lite coconut milk
14 oz chicken broth
1 jar anchovy fillets

Dairy

1/2 dozen eggs
4 oz parmigiano reggiano

Items on Hand from First Half of Week

4 oz ricotta
2 oz Monterey Jack cheese
2 tbsp chopped walnuts

Staples to Have on Hand

Capers
Red chili flakes
Thai chili paste
Fish sauce
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


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