Sunday: Chili Dog Chili (6) topped with onion, jalapenos, avocado and cheddar cheese (optional)
Monday: Cobb salad (3-4) w/mixed greens, avocado, hard boiled eggs, peperoncinis, bacon,
cherry tomatoes and a dressing of olive oil and lemon juice
Tuesday: Gyro Taco Salad (6) from Primal Cravings
Wednesday: Scotch eggs (4) w/kale cooked in bacon and roasted potatoes
Thursday: Curry Turkey Burgers from Primal Cravings (3-cut the recipe in half & omit mango slaw) w/roasted broccoli and curried creamed spinach
I do not have a recipe for the cobb salad. It is simply mixed greens with avocado, hardboiled eggs, peperoncinis, bacon, cherry tomatoes and olive oil drizzled over it all with a splash of lemon juice. The lemon juice will also help the avocados stay green longer. I am sure you can find a recipe for the Scotch eggs, but again I do not have a recipe for them that I use. Instead, I just boil two eggs, then use one pound of ground sausage and mold around the eggs. Then bake on 400 for about 40 minutes or until the sausage is brown. A serving is 1/2 an egg/sausage. To make the kale, cut up two slices of bacon and pan fry in a skillet. Add the spinach once the bacon is almost fully cooked and there is grease in the skillet.Cook until the kale is wilted and fully cooked. The potatoes are another easy side. Cut up two large Russet potatoes. Toss with some olive oil, sea salt, red pepper, oregano, and basil. Then spread out on a baking sheet and bake on 400 for about 40 minutes or until the potatoes are golden brown. If you have questions about any of the dishes, please contact me.
The Chili Dog Chili was a great Sunday meal. It was quick, made a lot so we have left overs for lunch and it was comforting. It calls for one pound of hot dogs. I do not advocate for regular hot dogs, especially if you are intolerant to casein, but the Applegate brand is casein free, grass-fed and does not have fillers. Here is a picture of the ones I used.