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Week 4





Lemon Herb Grilled Chicken Breasts with Tomato Jam (F) (GF,DF,NF,SF) **PC

This flavorful recipe is part of a healthy and delicious spa menu developed by Canyon Ranch in Arizona.

Recommended pairing: Marinated and Grilled Asparagus



Cuban Beef Picadillo  (GF,DF,NF,SF)

This dish is loaded with intense flavors from the cinnamon, raisins, and Spanish olives. We cook it low and slow, the results are heavenly!

Recommended pairing: Spanish Quinoa Stuffed Peppers



Mediterranean Sausage and Chickpea Cassoulet (F) (GF, DF, NF, SF)

It is the best representation of pork and beans I can imagine! Wonderful pieces of slightly browned sausage with chickpeas, fresh veggies and lots of herbs are topped with a breadcrumb topping that you will place in the oven and roast to golden perfection!

Recommended pairing: Warm Red Cabbage Salad with Sweet Potatoes



Salmon Chowder (F) (GF, NF, SF)

Sure, this lovely chowder has all the usual suspects, like a touch of cream, potatoes, and corn along with the salmon. But unlike other chowders, there are no thickeners (like flour or cornstarch) so the resulting soup is much lighter and cleaner than what you might be thinking. Perfect for the cool weather we are having now!

Recommended pairing: Parmesan Crusted Zucchini


Something Simple:

Mushroom Turkey Meat Loaf (F) (NF, SF)

Ground turkey and sautéed mushrooms come together in a meat loaf that will change your opinion of how great this classic can be. Oh, and I glaze the meat loaf with homemade ketchup, as well as give you some extra on the side!

Recommended pairing: White Beans with Charred Broccoli



Side Dishes


Marinated and Grilled Asparagus  (GF, DF, SF)

Marinated in citrus olive oil and herbs allows for the asparagus to served crisp and tender,


Spanish Quinoa Stuffed Peppers (GF,NF,SF)

Amazing Spanish-style quinoa stuffed peppers made with corn, black beans, salsa and exciting spices! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!


Warm Red Cabbage Salad with Sweet Potatoes (GF, DF, SF)

Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned roasted sweet potatoes and dried cranberries– for a variety of textures and depths.


Parmesan Crusted Zucchini (GF, NF, SF)

Delicious and healthy we cut zucchini into boats and coat it with a parmesan cheese crust before being baked in the oven to perfection.


White Beans with Charred Broccoli  (GF, NF, SF)

This dish has fresh-cooked beans mixed with a charred broccoli pesto, and of course some whole broccoli in there as well. Tangy, citrusy, and sharp, it is a lovely side dish, or a meal in itself!


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











Week 4 Weekly Meal Prep - Serves 5 People

  • WEEK 4

    Lemon Herb Grilled Chicken Breasts with Tomato Jam
    Cuban Beef Picadillo
    Mediterranean Sausage and Chickpea Cassoulet
    Salmon Chowder
    Mushroom Turkey Meat Loaf


    Side Dishes:

    Marinated and Grilled Asparagus
    Spanish Quinoa Stuffed Peppers
    Warm Red Cabbage Salad with Sweet Potatoes 
    Parmesan Crusted Zucchini
    White Beans with Charred Broccoli


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