Make My Menu Monday 1/29/18

Howdy Friends! How is it Monday already!! I hope you had a great weekend!! Mine was full of Show choir competition & projects around my house. One project I will be blogging about soon~ it is turning out so cute!!

I will give you a hint…

 

I mean- how handsome is he????

 

My Menu for the Week!

Monday:

Cool Ranch Tacos (I make a few edits to her recipe)

These are super, super easy & here is what you need~

Crockpot

Chicken Thighs

3 Tablespoons of Olive Oil

2 Tablespoons of Red Wine Vinegar

1 Taco seasoning packet (or click here for a homemade version)

1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)

*Throw everything in the crockpot, Cook on low all day, at least 8 hours

Holy Cow- it doesn’t get much easier than that!!

Tuesday:

Taco Salad ~ recipe from paleogrubs.com

* I already have some taco meat that I have made that’s in the freezer, but I will be making the dressing from this recipe

For the dressing
  1. 1/2 avocado, pit removed
  2. 2 tbsp olive oil
  3. 1 tbsp lime juice
  4. 1 clove garlic, minced
  5. 1 tsp fresh cilantro, chopped
  6. 1 tbsp water
  7. Pinch of salt

To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.

Wednesday:

Crockpot Roast with carrots, onions & potatoes

Thursday:

Out to Eat

Friday:

Cashew Chicken~ recipe from ultimatepaleoguide.com

  • 2 Boneless and skinless chicken thighs (cut into 1 chunks) The original recipe calls for chicken breasts, I like using chicken thighs
  • 1 Red bell pepper (cut into strips)
  • 1 Onion (cut into strips)
  • 1 Garlic cloves (minced)
  • 1/2 cup Raw cashews
  • 2 tbsp Coconut oil
  • 2 tbsp Honey
  • 1 tbsp Coconut aminos
  • 1 tbsp Rice vinegar
  • 1 tsp Fresh grated ginger
  • Sea salt and black pepper (to taste)
  • 3 Scallions (sliced)

Instructions

  1. Pour the coconut oil onto a large skillet over medium heat.
  2. Add the onion and red pepper and cook for a few minutes.
  3. Toss in the chicken and cook for 4 to 5 minutes.
  4. Mix in the garlic and cashews. Cook for another 2 to 3 minutes.
  5. Stir in the honey, coconut aminos, rice vinegar, grated ginger and season with salt and pepper.
  6. Cook for another 4 to 5 minutes or until the chicken is cooked through.
  7. Serve and garnish with scallions.

 

Saturday:

Paleo Chicken Fingers, Brussel Sprouts & rice

 

Sunday:

We are going to a birthday party, so I just need to make a side dish!

Instapot Mac & Cheese from FeedThePressureCooker.com

& Greenbeans

My Menu is ready, now I need to make my grocery list! If you need a great way to combine meal planning & your grocery list I have a great product! The Organized Family MENU PLANNER

There is a place for all of your meals and snacks for the week as well as a tear-off grocery list!

 

Don’t forget to check out Organizing Junkies website for even more Meal Planning Ideas!!

Thanks so much for stopping by! & Happy Meal planning!

Faith ♥

 

***Some of the links in my posts contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. I pinky promise I will always give my honest opinion of any product and would never recommend something if I did not use it and love it!!

 

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