Winter 28 Day Plan - Week 2, Second Half

The second half of week 2 starts with a deliciously savory breakfast of Potato Spinach Hash with Feta and Eggs. For dinners to round out the week, we have a simple sheet pan salmon dinner along with a couple of hearty stews that are perfect for the chilly months.

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

Potato Spinach Hash with Feta and Eggs (2 meals)
Potato Spinach Hash with Feta and Eggs

Pumpkin Spice Oatmeal with Walnuts (1 meal)
Pumpkin Spice Oatmeal with Walnuts

Dinners/Lunches

Roast Salmon and Broccoli with Chile-Caper Vinaigrette
Roast Salmon and Broccoli with Chile-Caper Vinaigrette

Turkey Posole with Mixed Green Salad
Turkey Posole with Mixed Green Salad

Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt
Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt

Shopping List

Produce
1 lb Yukon gold or fingerling potatoes
1 sweet potato
5 oz spinach
10 oz spring mix
1 Fuji apple
1 bunch broccoli
1 red Fresno chile or jalapeƱo
1 medium white onion
1 large yellow onion
1 tablespoon plus 2 teaspoons Indian curry powder
1 avocado
1 bunch radishes
1 bunch cilantro (optional - for garnish)
1 lime
1 lemon

Meat and Seafood
1-1/2 lbs salmon fillets
2 cups shredded cooked turkey meat

Pantry Items
1/4 cup walnut pieces
2 dried ancho or pasilla chiles
1 can tomato paste
2 15-oz. cans white hominy, rinsed
8 cups low-sodium chicken broth
2/3 cup semi-pearled farro
1 1/4 cups green or black lentils
6 cups vegetable broth

Dairy
4 oz feta cheese, crumbled
1 dozen eggs (used 8)
1 pint milk
8oz plain yogurt

Items on Hand from First Half of Week
1/2 red onion
2 cloves garlic

Staples to Have on Hand
Oatmeal
Rice vinegar
Red wine vinegar
Capers
Cinnamon
Curry powder
Ground Ginger
Olive oil
Salt
Pepper


Donna W

Donna W


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