We’re over the halfway point! And, to celebrate (or embrace it, depending on how you’re feeling), we’re going to try something totally new for breakfast. We’re also making a chicken pesto pasta recipe from PaleOMG that is about the closest I ever thought I’d get to fettuccine alfredo ever again. Get excited…
Clockwise, from top left, recipes (and photos) are:
- Greek Chopped Salad from Health-Bent, to be served with
- Greek Meatballs from Health-Bent
- Apple Bumpkin Breakfast Bake from The Foodie & The Family (use vanilla seeds scraped from pod) (Don’t like bananas? Try these apple streusel egg muffins from Balanced Bites instead of the apple bumpkin bake.)
- Puerto Rican Beef from Everyday Paleo
- Carrot French Fries from Elana’s Pantry (to serve with crockpot spare ribs, not pictured)
- Artichoke Lemon Pesto Chicken Pasta from PaleOMG
Side Dish/Meal Suggestions
I’d probably add a piece of sausage to the apple bumpkin bake and some extra greens (collards, broccoli, your choice!) to the spare ribs and carrot french fries. These ideas are reflected in the grocery list, so adjust accordingly.
Remember to add anything else you might want to the WLC Week 5 Grocery List!
Print out your recipes and:
- Preheat your oven to 350 and make your meatballs.
- Mix together the dressing and pre-chop your ingredients for your salad.
- Prep your ingredients for Puerto Rican beef (make it and store it if so inclined. Most of my ground beef is frozen, so I prep the veggie ingredients and defrost beef the day before making it.).
- Bump your oven up to 425 and bake your apple bumpkin bake.
- Prep your carrots for the carrot fries, the onions and spices for the crockpot spare ribs, and the veggie you are going to eat with them. Make these all in a day or two or three.
- Drop your oven back to 405 when the bumpkin bake is done and make your artichoke lemon pesto chicken pasta. Enjoy!
P.S. Want ketchup with your fries? Try this recipe.
Here are the WLC 2013 Week 5 Prep Day Instructions if you want them printed out.