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Feedfeed 2018 Weekly Meal Plan February 11

Healthy Twists on Comfort Food

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Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
Photo by @recipe_tin

Craving comfort food? We've got you covered this week with (healthier!) mac an cheese, crispy chicken thighs and breakfast tacos!

P.S. A note on serving size; these meal plans are meant to feed 4 people, but most recipes can easily scaled up or down depending on your needs.

THE MENU
Sunday Roasted Butternut Squash Mac & Cheese
Monday Crispy Chicken Thighs with Lemon Rice
Tuesday Winter Salad with Oranges, Butternut Squash and Hazelnuts
Wednesday Orange Sesame Chicken and Broccoli
Thursday Creamy Fennel, Broccoli and Leek Soup
Friday Cilantro Lime Riced Veggie Burrito Bowls
Weekend Breakfast Tostadas with Homemade Salsa

THE GROCERY LIST
(the must-haves!)

1 lb pasta (we used cellentani)
6 cups grated cheese (we used a mix of sharp white and orange cheddar)
grated parmesan cheese
panko breadcrumbs
3 butternut squash
5 bone in, skin on chicken thighs
4 lemons
dried oregano
garlic
onion
long grain rice
1 quart chicken stock
lentils
5 oz baby kale
hazelnuts
parsley
cilantro
2 large oranges (any variety works)
greek yogurt
sour cream
3 limes
4 chicken breasts
2 large heads broccoli
green onions
ginger
4 dates
Chinese 5 spice
1 leek
1 fennel bulb
2 small potatoes
thyme
1 large head cauliflower (or one large bag of riced cauliflower)
chipotle in adobo
avocado
pico de gallo
2 cans black beans
corn tortillas

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


butter
flour
milk
dijon mustard
breadcrumbs
olive oil
red wine vinegar
almond butter
apple cider vinegar
tomato paste
coconut aminos (or soy sauce if not gluten free or whole30)
cumin
eggs



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


nutmeg
cayenne
cardamom
smoked paprika
ancho chile powder
ghee
sesame seeds
THE RECIPES
Feedfeed Roasted Butternut Squash Mac & Cheese

This is our go-to Mac & Cheese recipe. It's never fail, full of cheesy goodness and totally customizable. When you roast your butternut squash for this, roast three squash (peeled and cubed) and store leftovers in an air tight container to use throughout the week.

GET 50+ MAC & CHEESE RECIPES >
GET 50+ BUTTERNUT SQUASH RECIPES >


Feedfeed Tip This recipe can be reinvented throughout the seasons, just add in whatever veggies you have on hand. A few options we love; sautéed kale, roasted cauliflower or broccoli or roasted tomatoes.
Crispy Chicken Thighs with Lemon Rice
by @recipe_tin

One skillet, one dream. You can't go wrong with crispy chicken thighs! Plus, they pack a ton of flavor, are very forgiving (hard to overcook!) and won't break the bank. For added flavor, add a few lemon slices to the skillet after you brown the chicken and let them get nice and caramelized before proceeding with the rest of the recipe.


GET 20+ CHICKEN THIGH RECIPES >
Winter Salad with Oranges, Butternut Squash and Hazelnuts
by @thejamlab

No boring salads here! Proof that you can eat fresh, even in the doldrums of winter. Here is another chance to use your pre-roasted butternut squash. Double up on the herbed yogurt sauce so you can use the leftover later in the week.

GET 20+ WINTER SALAD RECIPES >
Orange Sesame Chicken and Broccoli
by @cookathomemom

Cancel that takeout order because this easy-to-make takeout staple also happens to be Whole30 compliant! Steam all of the broccoli from the grocery list and reserve three cups for dinner tomorrow. Serve with rice, if desired.

GET 50+ CHICKEN RECIPES >
GET 50+
WHOLE30 RECIPES >
Feedfeed Tip
Ever segmented citrus before? Check out our how-to video! Once you master this skill you can use it to top winter salads (like the one above!), tarts, toast and more!
Creamy Fennel, Broccoli and Leek Soup
by @urbankitchenapothecary

This creamy dairy free soup will come together in a snap thanks to your pre-cooked broccoli from last night. Just add the broccoli in when you blend the soup, no need to cook it again. To round out the meal, serve this soup with our pull apart garlic bread!

GET 20+ BROCCOLI SOUP RECIPES >

Feedfeed Tip Are you soup savvy? Here are a few of our top soup making tips:
-Season the soup throughout the cooking process
-Sweat the aromatics (i.e. onions, garlic, etc) to maximize flavor (cook over low heat until they soften and release moisture)
- Let soup cool slightly before blending
-Finish with some acid (lemon juice, vinegar, etc) to highlight flavors
-Layer on the crunch! Creamy soups crave texture. Think: toasted nuts and seeds, roasted veggies, toasted bread, etc.
Cilantro Riced Veggie Burrito Bowls
by @thejamlab

Here's your chance to use up the rest of your roasted butternut squash! Make a double batch of the spiced black beans so you can use them in your weekend brunch. Also, the leftover herbed yogurt sauce from the Winter Salad you made earlier in the week makes a great substitution for the spiced pepita yogurt sauce here.

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GET 20+ CAULIFLOWER RICE RECIPES >

Feedfeed Tip:
Ever cooked with cauliflower rice? It's a great low-carb alternative and a nice way to work extra veggies into meals. Most grocery stores carry riced cauliflower fresh or frozen, but you can easily make your own at home by tossing cauliflower florets in a food processor or using a standard box grater to grate the florets.
Breakfast Tostadas by @mexicanfoodmemories

Who can resist breakfast tacos? Use this recipe as inspiration replacing the refried pinto beans with the spiced black beans you have leftover from your burrito bowls. Top with leftover pico de gallo from the burrito bowls.


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