Meal Planning

This Week’s Menu

Are you ready for some comfort food? I am in love with this weeks menu and I plan on spending some extra time in the kitchen this week. We are having a party this weekend and it will take a little extra food prep but I’m excited about it! ūüôā

Also this week I am making my first recipe from the Food Babe. I have just recently started following her so we will see how the recipe turns out.

Some of our menu items:

Creamy Kale and Artichoke Dip with Homemade Chips from the Food Babe
Asian Slaw (see recipe below)
Healthy Banana Bread with Applesauce (I added raisins and walnuts to mine)
Red Velvet Poke Cake
Baked Chicken and Veggies (See Below)
Spaghetti Squash Lasagna Bowl

Asian Slaw 
1 bag of coleslaw mix
Olive Oil 

Coat the bottom of the frying pan with olive oil (be liberal). Dump the bag of coleslaw with the spices in the frying pan and start to fry on med/low. I like to take my time frying it to get the cabbage nice and tender. Stir spices in to the coleslaw and mix the spices through out, keep stirring You will know it’s done when the cabbage and carrots have cooked down.¬†

Baked Chicken and Veggies
Cut up carrots, potatoes,¬†zucchini¬†and¬†onions. Put veggies and chicken in a bowl pour in olive oil and a french onion soup mix. Depending on serving size you may need two french onion soup mix. Place everything in a 9×13 baking dish and bake¬†@ 425 degrees for 34-45 mins. (depending on veggies used and size/parts of chicken)


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