Winter 28 Day Plan - Week 4, First Half

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 Kale Scramble (2 meals)
Potato Kale Scramble

Yogurt with Frozen Peaches (2 meals)
Yogurt with Frozen Peaches

Dinners/Lunches

Slow Cooker Chicken Curry with Steamed Kale
Slow Cooker Chicken Curry with Steamed Kale

Fennel-Crusted Pork Chops with Potatoes and Shallots
Fennel-Crusted Pork Chops with Potatoes and Shallots

Chicken White Chili with Mixed Greens
Chicken White Chili with Mixed Greens

Shopping List

Produce
2 lb Yukon gold or fingerling potatoes
2 bunches kale
1 lb green beans
5 oz spring mix
2 large shallots
1 medium white onion
1 red onion (used 3/4)
1 head garlic
1 bunch parsley
1 bunch cilantro, optional
2 jalapeno peppers, optional
2 poblano chiles
1 lime

Meat and Seafood
2 lbs boneless, skinless chicken thighs, breasts or a mixture of the two
1-1/2 pound boneless skinless chicken breasts, chopped
4 1-inch-thick pork loin chops

Frozen Goods
16 oz frozen peaches

Pantry Items
28 oz can diced tomatoes
16 oz chicken broth
15 oz can cannellini beans

Dairy
4 oz feta cheese crumbles
1 dozen eggs
1 quart plus one 6 - 8 oz container plain yogurt
1 cup shredded Monterey Jack cheese

Staples to Have on Hand
Brown rice or cauliflower rice
Flaxseed
Cayenne pepper
Cumin
Curry powder
Fennel seeds
Oregano
Paprika
Turmeric
Red wine vinegar
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock