Thank goodness for my husband. Friday night, I was enjoying some Angry Orchard cider while planning out this weekend’s meal prep. I had a long list that was pretty exciting – but then he reminded me that we are only in town until Wednesday. Thank goodness he reminded me before I ordered the groceries or we would have ended up wasting a lot. And spending unnecessary money that could be better spent in a slot machine!
We are headed to Vegas on Wednesday for the WABDL World Powerlifting Championships. (Go Team Burgoon!) I can’t wait to watch everyone compete! I also had a dream a couple of weeks ago that I went to Vegas and won $8000 on a slot machine that had a crab themed bonus; so naturally, I am hoping that happens as well as the whole “people bringing home trophies” thing!
Because we only need food for 3 days, I decided to go with meals that would get eaten fast OR that would freeze well. It’s also a repeat week.
On the Menu
- Green Eggs w/ Chicken Apple Sausage (Scrambled Eggs w/ Green Peppers, Onion and Spinach)
- Sausage & Potato Skillet (The husband requested it again this week but I decided to mix in peppers and onions to expand on last week’s)
- PreppyPaleo’s Crockpot Cashew Chicken
- Chicken Tortilla Soup
- Creamy (mild) White Chicken Chili
I remade the White Chicken Chili from last week, but made it milder and creamier. I was not able to eat any of the chili from last weekend because it was so spicy! My stomach does not handle heat well. This time, I decided to hold the jalapenos and add in white kidney beans (hubby’s request). I also made it thicker.
Chicken Tortilla Soup
What You Need
1 small onion, diced
2 chicken breasts
32oz organic chicken broth
3 tsp garlic, minced
2 tbs olive oil
28oz diced tomatoes
2 tbs tomato paste
2 stalks celery, diced
1 cup corn **
1 ½ cup cooked white rice **
3 tbs cumin
2 tbs chili powder
2 tsp black pepper
2 tsp salt
2 tsp garlic powder
Garnish: chopped cilantro, crushed corn tortilla chips and avocado
What To Do
Preheat oven to 350 – grease a large baking dish and bake chicken for approximately 30 minutes until cooked through.
Let chicken cool, then shred.
Heat 2 tbs olive oil in a large stock pot over medium-high heat.
Add all ingredients to the pot and bring to a boil. After about 5 minutes, turn heat down to low and let simmer for about 20 minutes.
Garnish with crushed tortilla chips, cilantro and avocado.
** for paleo perfectionists – omit corn and white rice but I am on team “everything in moderation.”
Stay tuned next week, I promise after Vegas I will come back prepared to be creative and try some fun new recipes. I’m also really excited to try InstaCart where I can get Whole Foods groceries delivered to my door – we’re about to get REAL healthy up in here! I can’t wait!
I’ll be putting up a blog post next week detailing my successes and failures with eating clean while traveling. If you remember after my last trip to Santa Fe, I have some improvements to do on this front.
Last year, I didn’t stick to my gluten free eating plan and got really sick on our last night in Vegas. Totally ruined the whole night. I don’t want to repeat that again. I know that I won’t eat perfectly on vacation, but I am going to do my best so I can still have fun, eat well AND feel good the whole time on vacation. Wish me luck!