WLC Week 6 – Shop, Prep, and Eat!

It’s a bit odd that I’m making such an effort to post only new recipes each week, as it is entirely inconsistent with my own cooking style, which tends to be: a) grab a bunch of veggies and meats, pre chop them, and throw them together randomly throughout the week, coupled with b) find something you really like, and eat it until you are sick of it and want to banish it from your presence. Unless it’s cabbage, and then it is nearly always welcome in my presence.

Anyway, it wouldn’t really be a challenge if I weren’t, erm, challenging myself, now would it?

Without further ado, this week’s recipes (and photos) are:

WLC Week 6 Collage

  1. Braised Beef Shanks from The Primal Palate
  2. Damn Fine Chicken from Nom Nom Paleo
  3. Tex-Mex Meatballs from the Urban Poser
  4. Red Cabbage with Onions & Apples from Balanced Bites
  5. Bigos (hunter’s stew) from The Clothes Make the Girl

Plus, a special treat…

6.  A fully compliant (raw) brownie from My New Roots (Michael’s verdict: “It tastes just like a brownie!”). Easy, delicious, and good for you…provided you don’t eat half the pan! (food processor required)

Not pictured, but something to get super excited about: Scotch Eggs from The Clothes Make the Girl (double batch). Hard-boiled eggs wrapped in sausage = delicious, portable breakfast! (I’d make one batch on Sunday, and then another on Wednesday, just to ensure freshness, but you could easily do them all on Sunday if you wanted to do a one-and-done prep).

Side Dish/Meal Suggestions

  • Grab a scotch egg or two in the morning and a piece of fruit and you are good to go!
  • Serve beef shanks with roasted spaghetti squash (saute in sauce or a bit of oil with spices for some extra flavor) and sauteed spinach.
  • Keep the chicken from Nom Nom Paleo simple with some baked sweet potatoes and steamed broccoli.
  • Toss the meatballs onto a salad and top with salsa and/or guacamole, or wrap them in little lettuce wraps and top them with avocado, chopped onions and cilantro, etc.
  • Fry up some pork chops to accompany the red cabbage with apples and onions

These suggestions are reflected in the grocery list, so adjust accordingly!

Grocery List

Remember to add anything else you might want to the WLC 2013 Week 6 Grocery List!

Prep Day

I’d hard boil my eggs the day before (as soon as you get home from the grocery store, boil about a dozen). I’d also throw my pork chops into the freezer to defrost the day before I used them (intending to use them later in the week, but this is up to you).

On your prep day, print out your recipes and:

  1. Preheat your oven to 375.
  2. Roast your spaghetti squash.
  3. Make your Scotch Eggs.
  4. Pre-slice everything except for the apples for the Red Cabbage with Onions & Apples and store in refrigerator for later in the week. (You’ll have to cut apples up the day of so they don’t get all brown). Chop up any other cruciferous veggies that you’re going to use later in the week, too, and toss those in the fridge.
  5. While you’re chopping, prep your ingredients for your meatballs, the shallots and scallions for your chicken marinade, and get your Bigos going in a slow cooker.
  6. Bump your oven down to 350.
  7. Make your Tex-Mex Meatballs.
  8. Make your Braised Beef Shanks.
  9. Make your marinade for Damn Fine Chicken and put the chicken pieces in to marinate overnight (grill or cook in the oven the next night).
  10. Make your Raw Brownies.
  11. Clean up, pack lunches and stuff for the week, and then enjoy the fruits of your labor…all capped off with a sweet brownie treat!

Here are the WLC 2013 Week 6 Prep Day Instructions if you want them printed out.

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