Two weeks to New Year’s!
Okay, Saturday and Sunday, you’re going to be doing some more experimenting in the kitchen, to help you prepare for the new, healthy way you’re going to be eating starting January 1!
I’m going to walk you through a couple meal templates (the soup method and the hash method) that will open up new possibilities for you, for healthy meals that are easy to throw together in a matter of minutes. So today, tonight, or early tomorrow, you’ll need to go grocery shopping.
The grocery list
- 3 medium white or yellow onions
- 1 large or 2 medium sweet potatoes
- 1 large bell pepper – red, yellow, or orange
- 1 large or 2 smallish zucchini
- 5 oz. (or more) pre-washed baby spinach (or pre-washed and chopped kale, if you like kale)
- 1 or 2 32-oz. cartons of good quality chicken stock. Don’t buy the cheapest option: read the labels, and buy the one with the most protein.
- salsa of your choice, preferably sugar- and corn-syrup-free
- spaghetti sauce of your choice, preferably sugar- and corn-syrup-free (or homemade marinara, if you have it on hand)
- taco seasoning mix (or make your own)
- Italian seasoning mix (or make your own)
- olive oil or coconut oil
- already-cooked meats of your choice (see below)
- Wholly Guacamole minis
- any other vegetables you especially like, that come frozen: green beans, carrots, etc.
- spiralizer, if you want to make zucchini noodles. I like this one, which you can also get at Bed, Bath & Beyond, but there are other brands.
Get two or three of these meats that you’d like to experiment with:
- Already-cooked chicken. Make your own, or pick up a couple roasted chicken breasts or several thighs from your grocery store deli.
- Diced ham; buy one thick slice and dice it yourself if you can’t find already diced.
- Sausage, whatever flavor(s) you like. They can be pork, turkey, or chicken. Bulk sausage cooked and crumbled; link sausage cooked and diced.
- Cooked, seasoned hamburger
- Pulled pork, if that’s something you normally make and have in the freezer
- Bacon; cook up a pound in the oven. Then chop into about 1/2″ pieces. No need to break out a ruler!
If you want, go ahead and cook/prep all your meats.
You can also dice up the onion and put it in an airtight container in the fridge. (If you want to save that for later, that’s fine, too.) If you’re not already adept at dicing an onion, here’s a how-to from SimplyRecipes. Dicing onions would be a good thing to practice and get comfortable with, because this is the first step to just about every savory dish.
Tomorrow, we start cookin’!
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The grocery list shown in the image above is available as a printout at designsponge.