Meal Plans are Back!

In an effort to post more frequently and help out friends who have recently joined Urban Acres (co-op style produce we've been getting for over a year now), I will be posting meals plans that utilize our lovely and fresh local organic produce. The meals plans are *mostly* Paleo and will typically include 5-6 days of the week as our weekend plans change frequently. I'd love to hear feedback on what you've tried, particularly if it's a new vegetable for you!

Produce	Recipe
Mustard Greens	Mustard Greens with Bacon
Beet Greens	Buttered Beets and Green with Dijon
Beets	Buttered Beets and Green with Dijon
Kale	Green Smoothie (Blendtec)
Lettuce	Salad
Broccoli	Chili-Garlic Roasted Broccoli
Daikon Radish	Spicy Radish Salad
Apples	Snacks
Oranges	Snacks
Grapefruit	Snacks
Celery	Snacks

Breakdown for the week:

	Monday	Tuesday	Wednesday	Thursday	Friday
Breakfast	Eggs & Veggies	Eggs & Veggies	Eggs & Veggies	Eggs & Veggies	Eggs & Veggies
Snack	Carrots & Hummus	Carrots & Hummus	Carrots & Hummus	Carrots & Hummus	Carrots & Hummus
Lunch	Quinoa and Veggies	Quinoa and Veggies	Quinoa and Veggies	Quinoa and Veggies	Quinoa and Veggies
Snack	Almonds & Fruit	Almonds & Fruit	Almonds & Fruit	Almonds & Fruit	Almonds & Fruit
Dinner	Goat with Rice and Salad	Goat with Rice and Salad	Goat with Rice and Mustard Greens	Roasted Chicken with Beets	Roasted Chicken with Beets

As you may have noticed, we are creatures of habit and eat much of the same foods on a daily basis. This is mainly do to the ease created in knowing what we are going to prepare when life is hectic and lunches need to be made. 

Also, you may have noticed the Goat recipe included in this week's plan. Well, long story short, our dear neighbors often gift us with yummy food which occasionally means Ziploc bags of goat meat. Since we have over 7 pounds of goat meat in our freezer currently, I am preparing a crock pot dish this week that utilizes some of the meat. 

Lastly, the "veggies" we eat for breakfast and lunches are typically from a bag of organic frozen vegetables from Costco, mixed or stir-fry.

Black-Eyed Greens "Pilaf" (6 Points+)

 This week in our produce bins we got Swiss chard, beets, romaine lettuce, broccoli, butternut squash, acorn squash, Japanese sweet potatoes, an onion, an assortment of peppers and a persimmon.  I found a recipe for Quinoa Chard Pilaf but it called for several things I didn't have, couldn't find at the store, and do not like (mushrooms!).  This is my version. 
 
2 tsp olive oil
1/2 onion, diced
1-2 cloves garlic, minced
2 peppers (I used 1 jalapeno and 1 serrano), chopped
1 cup uncooked quinoa, rinsed
1/2 cup canned black eyed peas, rinsed
1 can diced tomatoes with basil and garlic
2 cups vegetable broth
1 bunch Swiss chard, stems removed, chopped

Remove stem

Roll up

Chop

 
Heat the oil in a large pot over medium heat. Stir in the onion, garlic, and jalapenos and saute for 5 minutes, until onion is tender. Mix in quinoa, black-eyed peas, and tomatoes. Pour in the broth. Cover, and simmer 20 minutes. 


 
Remove the pot from heat and gently mix chard into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted. 

Makes 4 one cup servings that are 6 Points+ values.  Each serving costs around $2.50 each!

Quinoa and Black Beans (6 Points+)

Yummy!  In a desperate attempt to make a quick meal that would use up the last of some cilantro and green onions without using meat, I came up with this.  What a gem!  This will definitely become a weekly favorite.  

1 cup uncooked quinoa, rinsed and drained thoroughly

2 cups chicken (or vegetable) broth--I used two bouillon cubes and two cups of water

1 can black beans

Adobo seasoning (or garlic salt, or really whatever seasoning you want)

cilantro (I used approximately 1/2 cup)

green onions (I used three stalks)

To cook the quinoa, combine with broth in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. 

Heat the black beans over low-medium heat and season with Adobo.  While the quinoa and black beans are cooking, chop  the cilantro and green onions.  When everything is finished, combine all in a large bowl.  Makes 4 servings, a little over one cup each.

6 Points+ per serving.

$1.30 per serving.