Late Fall - Week 4, Second Half

The final set of recipes in the late Fall 28 day plan include the spicy cauliflower hash from summer that actually makes a perfect winter breakfast!

For dinners, we have a lightened up version of classic Southern food with a fried porkchop served with collards and sweet potatoes. Rounding out the week are a vegetable-rich spaghetti squash "pasta" dinner as well as an incredibly easy and delicious sheet pan broccoli and shrimp dinner.

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

Spicy cauliflower hash topped with fried eggs
Spicy cauliflower hash topped with fried eggs

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

Dinners/Lunches

Pork Chops with Sweet Potatoes and Collard Greens
Pork Chops with Sweet Potatoes and Collard Greens

Sheet Pan Shrimp and Broccoli
Sheet Pan Shrimp and Broccoli

Spaghetti Squash with Italian Sausage Sauce and Arugula Salad
Spaghetti Squash with Italian Sausage Sauce and Arugula Salad

Shopping List

Produce

1 spaghetti squash
2 large sweet potatoes
1 bunch collard greens
2 bunches broccoli
1 yellow onion
5 oz arugula
1 jalapeno pepper
1 lemon
1 Fuji apple

Meat and Seafood

4 pork chops, about 6 oz each
1-1/2 lbs large wild shrimp
1 lb Italian chicken sausage

Pantry Items

28 oz can crushed tomatoes

Dairy

1 dozen eggs
4 oz parmeggiano reggiano cheese
16 oz plain yogurt

Items on Hand from First Half of Week

1/2 head cauliflower
4 cloves garlic

Staples to Have on Hand

Ground flax seed
Soy sauce
Sesame oil
Canola oil
Olive oil
Brown mustard seeds
Cinnamon
Oregano
Red pepper flakes
Salt
Pepper


Donna Whitlock

Donna Whitlock


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