Late Fall 28 Day Plan - Week 4, First Half

Week 4 has a delicious, warming fish dish of Halibut in Hot and Sour broth that's perfect for the colder months. The other two meals are wintery takes on dishes that were part of the summer 28 day plan - stuffed roasted peppers and a chicken shawarma that's made in the oven rather than on the grill. For breakfasts, we repeat the delicious, gingery oatmeal with spiced pears and introduce a new scramble that makes good use of some of the leftover vegetables from 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

Kale and Red Pepper Scramble with Feta (2 meals)
Kale and Red Pepper Scramble with Feta

Oatmeal with Spiced Pears (2 meals)Oatmeal with Spiced Pears

Dinners/Lunches

Halibut in Hot and Sour Broth with Mixed Greens Salad
Halibut in Hot and Sour Broth with Mixed Greens Salad

Stuffed Peppers with Roasted Zucchini
Stuffed Peppers with Roasted Zucchini

Oven Chicken Shawarma with Winter Kale Salad
Oven Chicken Shawarma with Winter Kale Salad

Shopping List

Produce

2 red bell peppers
2 green bell peppers
2 large zucchini
1 large head cauliflower
1 bunch scallions
1 yellow onion
1 red onion
1 head garlic
2 medium carrots
10 oz baby kale
5 oz mixed greens
1 bunch cilantro
1 bunch Italian parsley
0.75 oz mint
1 red pepper
2 red pears
1 lemon

Meat and Seafood

1-1/2 lbs halibut fillets
1-1/2 lbs boneless, skinless chicken thighs
1 lb lean ground beef

Pantry Items

1/4 cup walnut pieces
1 quart chicken broth
1 can tomato paste
15 oz can tomato sauce
1/2 cup kalamata olives

Dairy

1 pint milk
1 dozen eggs
4 oz feta cheese

Staples to Have on Hand

Oatmeal
Soy sauce
Rice wine vinegar
Red wine vinegar
Sambal olek or similar chili paste
Minced ginger
Cayenne
Cumin
Cinnamon
Ground ginger
Oregano
Paprika
Turmeric
Olive oil
Sesame oil
Canola oil
Salt
Pepper


Donna W

Donna W


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