Winter 28 Day Plan - Week 1, Second Half

The second half of week 1 has some delightful yet easy Winter meals, including two dinners that cook unattended on sheet pans in the oven. A hearty black bean soup that's easy to put together on a weeknight provides a vegetarian dinner option for the week. Butternut squash with bacon, avocado and fried egg makes a delicious weekend breakfast and one of our favorites, the Cinnamon Apple Yogurt, is a consistently easy and healthy way to start a weekday.

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

Bacon and Egg Butternut Squash (2 meals)
Bacon and Egg Butternut Squash

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

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

Shopping List

Produce
1-1/2 lbs golden beets
1 butternut squash
1-1/2 lbs green beans
1 lb baby carrots
1-1/2 lbs brussels sprouts
5 oz spring mix
1 red bell pepper
1 yellow onion
1 head garlic
1 large Fuji apple
1 lemon
1 lime
1 avocado
0.75 oz fresh oregano

Meat and Seafood
1-1/2 lbs halibut fillets
1-1/2 lbs boneless, skinless chicken thighs
4 slices bacon

Pantry Items
28 oz can diced tomatoes
2 15 oz cans black beans

Dairy
16 oz plain yogurt
4 eggs

Items on Hand from First Half of Week
Partial bunch cilantro (enough for 1/4 cup chopped)

Staples to Have on Hand
Flaxseed
Dijon mustard
Cayenne
Cinnamon
Ground coriander
Cumin
Olive oil
Salt
Pepper


Donna W

Donna W


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