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Entrees:

 

Chicken:

Provencal Roasted Chicken Breasts (F) (GF,DF,NF,SF)

This is a great dish served with a glass of wine on a chilly evening. The contrasts between the orange zest and the olives is delicious. Other ingredients in my recipe: garlic, touch of white wine, homemade chicken stock, leek and tomato. 

Recommended pairing: Rosemary Ancient Grains with Braised Vegetables

 

Beef:

Beef Estouffade (F) (NF, SF)

The Provencal cousin of Beef Burgundy! Slowly red-wine braised chunk of beef chucks seasoned with Mediterranean herbs and black olives. We add mushrooms and carrots to the mix. Make sure to have some crusty country bread to mop that scrumptious sauce!

Recommended pairing: Herby Lemon Olive Oil Linguine

 

Pork:

Marinated Pork Tenderloin with Bacon Onion Jam (F) (GF,NF,SF) **PC

First, we sear on the tenderloins to seal in all the juices, then finish cooking them in the oven. Combining bold ingredients like coffee and cider vinegar give the bacon-onion jam serious MVP flavor.

Recommended pairing: Sauteed Kale with, Raisins, Almonds, and Capers

 

Seafood:

Cod Florentine (GF,NF,SF) **PC

Light and flaky cod served over a bed of creamy lemon and garlic spinach- definite restaurant worthy dish!

Recommended pairing: Boiled Potatoes with Garlc-Parmesan Butter and Crème Fraiche

 

Wild Card:

Cajun Country Chicken and Andouille Chicken Sausage Gumbo (F) (NF,SF)

A dark roux based gumbo with  and a, it’s the flavor of the New Orleans bayou in one bowl!

Recommended pairing: Nola’s Honey Butter Cornbread

 

Sweet Tooth:

Pecan Pie (F) (SF)

Sweet, gooey and packed with buttery nuts, few desserts are as decadent as pecan pie.

 

 

Side Dishes

 

Rosemary Ancient Grains with Braised Vegetables (F) (DF,NF,SF)

Heart healthy and delicilous! We boil barley, farro, and quinoa and mix it with braised onion, bell pepper and zucchini, along with Herbes de Provence.

 

Herby Lemon Olive Oil Linguine (F) (DF,SF,NF)

This simple yet delicious recipe is a perfect accompaniment to the richness of the Beef Estouffade.

 

Sautéed Kale with Raisins, Almonds and Capers (GF,DF,SF)

Sicilian to the core, this dish has the combination of earthy nuts, vibrant greens and a touch of sweetness from the raisins that you’d only find in Sicily – the true melting pot of all Mediterranean cuisines. We finish it with a touch of honey and apple cider vinegar to balance out the flavors.

 

Boiled Potatoes with Garlic-Parmesan Butter and Crème Fraiche (F) (GF,NF,SF)

Simple and flavorful. This dish will leave you craving more!!

 

Nola’s Honey Butter Cornbread (F) (NF,SF)

This sweet honey butter cornbread is tender and moist with the perfect crumb. The honey-butter flavor makes it extra tasty.

 

Sweet Tooth:

Pecan Pie (F) (SF)

Sweet, gooey and packed with buttery nuts, few desserts are as decadent as pecan pie.

 

 

 

(F) = you can freeze that dish if needed. My meals will last for 5-6 days and they don’t need to be frozen. I indicate which meals are freezable in case you want to save it for later.

 

ALLERGEN SYMBOL GUIDE:

-GF GLUTEN FREE

-DF DAIRY FREE

-NF NUT FREE

-SF SOY FREE

 

 

 

Week 3 Weekly Meal Prep - Serves 3 People

$285.00Price
  • Entrees:
    Provencal Roasted Chicken Breasts

    Beef Estouffade

    Marinated Pork Tenderloin with Bacon Onion Jam

    Cod Florentine

    Cajun Country Chicken and Andouille Chicken Sausage Gumbo

     

     

    Side Dishes 

    Rosemary Ancient Grains with Braised Vegetables

    Herby Lemon Olive Oil Linguine

    Sautéed Kale with Raisins, Almonds and Capers

    Boiled Potatoes with Garlic-Parmesan Butter and Crème Fraiche

    Nola’s Honey Butter Cornbread

    Pecan Pie

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