menu planning / OAMC

OAMC Menu: Week of February 29

First week was pretty cool. I learned some stuff. Right now, my biggest hurdle is just throwing the food in the crock pot or oven at the right time. I totally screwed up tonight and put the chicken verde in at 4:30. Ugh. Hoping it’s done at a reasonable time. Sorry, husband!

Now that I have a bunch of friends involved in the process and selection of recipes, it’s a bit more fun! It’s like they say with dieting. If you have a community supporting you, it’s easier. You have more accountability and they may find things that you wouldn’t ever think to cook. And your habits or food ideas might rub off onto them. Win-win!

Now for the hard part: Planning. Like I said, with my “community”, it’s easier this week. It’s a bit more variety than last week with the addition of some pork ribs. All right! Here’s the menu! I always do one recipe that isn’t really “paleo”. This week, it’s the jambalaya.

Monday – Against All Grain Peruvian Chicken

Peruvian Chicken (from Against All Grain cookbook)

Peruvian Chicken (from Against All Grain cookbook)

Tuesday – Comfy Belly Chicken Shawarma (we’re just doing the chicken and yogurt, not the rice)

Chicken Shawarma (from Comfy Belly website)

Chicken Shawarma (from Comfy Belly website)

Wednesday – GOOP “Panty Dropping” Lemongrass Baby Back Ribs

ribs

GP’s Panty Droppin’ Ribs (photo from the GOOP website)

Thursday – Chile Colorado

Chile colorado (from Creme de la Crumb website)

Chile colorado (from Creme de la Crumb website)

Friday – Emeril’s Jambalaya

Ingredients listing for this week (I assume you have oil, butter, salt, pepper, sugar and things to serve things on like rice or pasta, unless the recipe specifically has an ingredient in it that is required in the prep of the recipe):

Meat, Poultry, and Eggs:

  • 4 pound roasting chicken
  • 2.5 pounds boneless skinless thighs (shawarma) + 0.5 pound boneless skinless thighs (jambalaya)
  • 3 pounds baby back ribs
  • 2 pounds beef stew meat
  • 0.5 pounds andouille sausage (jambalaya)
  • 0.5 pounds peeled, deveined shrimp if you’re not on a budget (jambalaya) (can do an extra 0.5 pound of chicken thighs instead, which is what we’re doing)

Dairy:

  • 1 cup plain yogurt
  • 1 cup shredded Mexican style cheese

Fresh Veggies, Fruits, and Fresh Herbs:

  • 3 lemons
  • 1 lime
  • 20 garlic cloves (get at least two heads)
  • 4 onions
  • 1.5 pounds sweet potatoes
  • 2 yellow bell peppers + 1 green bell pepper (or whatever kind you like)
  • 2 or 3 celery stalks (enough for 1/2 cup)
  • 3 inch piece ginger
  • 1 bunch cilantro
  • 3 scallions
  • 1 thai red chili
  • 2 lemongrass stalks
  • 1 anaheim pepper
  • 1/2 cup chopped tomatoes…I’m just going to use canned

Dried Spices:

  • Paprika
  • Ground Cumin
  • Oregano
  • White vinegar
  • Ground Coriander
  • Turmeric
  • Ground ginger
  • Allspice
  • Onion powder
  • Garlic powder
  • Corn starch (if using)
  • Emeril’s essence (we always have a batch of this in our pantry, it’s great on everything!)
  • 3 Bay leaves

Other stuff:

  • 1.5 cups long grain rice
  • Fish sauce
  • Soy sauce
  • Sesame oil
  • Brown rice syrup or honey (we’re using honey)
  • Sesame seeds
  • 2 10-ounce cans of mild/medium red enchilada sauce
  • 1 can chipotle peppers in adobo
  • 1 15-ounce can of diced green chiles
  • 1 can black beans
  • Tortillas (if using)
  • Worcestershire sauce
  • Hot sauce (your choice)
  • A box (3.5 cups) of chicken stock
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