Photo by @flavcity

See below for seven delicious recipes for your week + a full grocery list! This week we're diving into all things roasted chicken, but if you don't have time to roast the chicken today, picking up store-bought rotisserie is a great option.

THE MENU
Sunday Spice Roasted Chicken
Monday Braised Stuffed Cabbage in Cabbage Soup
Tuesday Grilled Chicken Tostada with Creamy Jack Cheese Sauce
Wednesday Chipotle BBQ Pulled Chicken Sandwiches with Cabbage Slaw
Thursday Shakshuka with Israeli Couscous
Friday BBQ Pizza with Pineapple, Bacon, Peppers and Onions
Weekend Bonus Egg Sandwiches with Bacon, Avocado and Sweet Potato

THE GROCERY LIST
(the must-haves!)

2 whole chickens
4 onions
garlic
lemon
1 jar green salsa
tostada shells
8 oz cheddar cheese (a block will be most economical, but you could also buy it shredded to save time)
1 whole large red cabbage (or cabbage of choice)
rolled oats
quinoa
walnuts
dried cranberries
feta cheese
1 qt vegetable or chicken stock
BBQ Sauce* See Note
red onion
carrots
balsamic
mayonaisse
dijon mustard
sesame seed buns
yeast
shredded mozzarella cheese
1/2 cup peppedew peppers
1 lb bacon
cilantro
bread
sweet potatoes (1 for each person you need to feed, plus 2 extra)
avocados
tomato paste
28oz can crushed tomatoes
israeli couscous
green vegetable of choice (think broccoli, green beans, kale, etc.)



Note: If you'd prefer to make your own BBQ Sauce You'll Need: Ketchup, Chipotles in Adobo, Balsamic, Honey, Brown Sugar, Garlic Powder and Worcestershire

PANTRY ESSENTIALS
(things we assume you have,
but if not, stock up!)


Olive Oil
Coconut Oil
Flour
Salt and freshly cracked black pepper
Sugar (or granulated sweetener of choice)
Smoked Paprika
Cumin
Crushed Red Pepper Flakes
Fresh eggs
Milk
Butter
Sriracha


OPTIONAL FLAVOR ENHANCERS
(Things that would be nice to add to the recipes we chose, but not essential)

black mustard seeds
cumin seeds
fennel seeds
nigella seeds
nutmeg
pickles
beer (for making pizza dough)
pineapple
chives
1 lb Pork Tenderloin
1 bunch kale

THE RECIPES
Spice Roasted Chicken
by @emma_lately
We suggest roasting two whole chickens on Sunday afternoon. Serve one with a roasted hasselback sweet potato (see recipe here) and a green vegetable of choice. Pull the other chicken and store it in the fridge for the week ahead.

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Braised Stuffed Cabbage in Cabbage Soup
by @bananakitchen
These cabbage rolls are filled with hearty quinoa, feta, walnuts and tart cranberries. They are simmered in a simple cabbage soup that is both comforting and full of fiber and vitamins K, C and B6. Shred the cabbage you are leftover with and store in the fridge for a few different recipes throughout the week. This soup calls for savoy cabbage, but any cabbage would work.

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Feedfeed Tip Save those chicken bones! The chicken carcass you are left with after pulling the chicken meat is great for making stock. Add the chicken carcass to a large stock pot, add carrots, celery, onions, bay leaf, parsley stems and black peppercorns and fill the pot with cold water. Bring to a boil, then simmer for at least 2 hours, or up to 6. Strain the broth, discarding the solids. Let cool and store in the refrigerator for up to 4 days or freezer for up to two months.
Grilled Chicken Tostada with Creamy Jack Cheese Sauce
by @flavcity
Break out the leftover chicken and make tostadas! You can simply toss half of your leftover pulled chicken with the half of the amount of spice rub called for in the recipe. Add to a sauté pan with a bit of olive oil and cook until crisp and warmed through. The recipe calls for homemade salsa, but we called for store bought in the grocery list above to cut down on ingredients.

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Feedfeed Tip When making this cheese sauce (or any creamy cheese sauce) be sure to add warm milk to your roux. Starting with cold milk can cause lumps, making it difficult to create a smooth and creamy sauce.
Chipotle BBQ Pulled Chicken Sandwiches with Cabbage Slaw
by @nash1sh
We also simplified this recipe for weeknight compatibility by substituting homemade BBQ sauce for store bought. If you have the time, by all means make it from scratch! Since you will be working with precooked chicken, just rewarm it gently on the stovetop with some of the BBQ sauce while you assemble the coleslaw. Enjoy the leftover cole slaw for lunch the next day!

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Shakshuka with Israeli Couscous
by @dianemorrisey
Shakshuka is one of those dishes that after you make it for the first time, you wonder where it has been your whole life! It's fast, flavorful and filling. We love the addition of Israeli couscous here; a great way to make this a complete one pan meal.

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Feedfeed Tip We like to add a hearty green like kale to the shaksuka sauce when there is about 5 minutes of simmer time left. Just stem and chop the kale (or green of choice) before adding.
BBQ Pizza with Pineapple, Bacon, Peppers and Onions
Our recipe for the ultimate BBQ Pizza calls for braised pork, but chances are you may not have time to whip that up on a Friday evening! Feel free to skip it, or use our trick for making a riff on pulled pork on the quick. Preheat the oven to 450˚F. Season a pork tenderloin all over with salt and pepper. Heat a cast iron skillet over medium heat and add a bit of canola oil. Sear the pork on each side. Place pan in the oven and roast for about 15 minutes, flipping halfway through. Remove from oven and let rest for 10 minutes before shredding with two forks. Chop into smaller pieces if needed. Also, we know pineapple on pizza can be polarizing, but just try it!

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Feedfeed Tip This beer crust pizza dough is life changing. Make a double batch and freeze the extra so you can use it next week! Just let it thaw at room temperature for a few hours before using. If you are not into beer, using water instead would be just fine.
Egg Sandwiches with Bacon, Avocado and Sweet Potato
by @forkinpancakes
Start your weekend off with the perfect egg sandwich!


Feedfeed Tip It may not be in line with your New Year resolution, but for the ultimate egg sandwich, you've got to fry your egg in a bit of the bacon fat. We like to cook bacon in the oven. Line a baking tray with foil, then set a rack on top. Add the bacon and cook in a 400˚ F oven for about 17 minutes, flipping once. Keep bacon warm while you fry your eggs. Add a spoonful of the bacon drippings to a frying pan and heat over medium heat. Add eggs and fry to your liking.