Monthly Meal Plan w/ Recipes and Grocery List

I am back on track of my monthly meal planning again.  I spent WAAAAAY too much last month.  The first half I was sick and didn't plan at all.  Just made dinner on the fly and that was horrible to the budget.  The second half I ran out of so many essentials...that is never any fun!

So I am excited to be back to my monthly meal planning and hope it helps me to recover my budget.  You will notice I have made quite a change to my menu.  I am trying to bring my focus back to clean eating.  Not every recipe will be 100% clean, but it is a step in the right direction.  I have also thrown in some paleo recipes because they looked sooooo yummy!  You will notice the grocery list is full of fresh produce and meat.  YAY!!!  

I am fortunate to have an incredible meat market nearby.  They have local raised meat and if you want you can even pick out your animal.  When I get a deep freezer I will definitely take advantage of that option!  We also have a local cheese market nearby with hundreds of cheeses. You can get anything from american to limburger and everything in between.  Cheese with wine in it, cheese with fruit in it, cheese with meat in it, and the best part is you can sample anything and everything!  How awesome is that?!?  

Now all I need is the farms to open up and start selling their wonderful bounty.  Then I will be able to skip the grocery store altogether (well...almost)!  I have been seeing them planting and reading all their updates on Facebook.  I can't wait to get some fresh local grown produce :)

But enough with my rambling lets take a peek at the meal plan.  You will notice this time I included sides.  I am pretty set on them, but may decide to change them if I see some awesome deals in the produce department on other items.  We will see.  

Lots of yummy dishes in there.  I am pretty excited to bring back some old favorites and to try some new ones.  The list will be a bit longer since most the ingredients will need to be fresh.  I will first show all the ingredients needed and then I will show you my list along with a weekly produce list.  Obviously, since these recipes call for fresh ingredients I will need to run to the store each week, but only for produce and nothing else!  That's were you will need a bit of willpower ;)

Now that we have all the ingredients laid out it is time to see what I need to buy.  First is the list without produce followed by the weekly produce list.  It keeps it easier for me to do it this way.  That way I don't overbuy produce and end up throwing it out.  Lets face it no one likes to throw out food!

There you have all the ingredients needed and now we will look at the produce.

What do you think?  I think it will be worth it.  This keeps me out of the aisles and allows me to only shop 1 department.  Should be a quick in and out and keep my spending to a minimum!  At least that is what I am hoping :)

Now that we know what we are having and what we need it is time to look at the recipes.

Honey Mustard Chicken

2 cloves of garlic, minced

1/2 cup honey

1/4 cup grainy mustard

1/2 tsp dried thyme

1/4 tsp black pepper

4 boneless skinless chicken breasts or thighs

2 green peppers

2 red peppers

1 TBS olive oil

• In a small bowl combine garlic, honey, mustard, thyme, and pepper and whisk until fully combined
• Place chicken in a ziploc bag and coat with 1/2 of the mustard mixture (place the other half in a bowl in the fridge), seal, and marinate overnight
• Place peppers on a foil lined baking sheet (this can be done ahead of time as well) and roast in a 400 degree oven for 20 minutes
• Turn peppers with tongs and roast another 20 minutes
• When peppers are soft and charred remove from oven
• Allow to cool and peel back skin and remove stems and seeds
• Slice into strips, if making ahead of time place in a covered bowl and refrigerate
• Coat a foil lined baking sheet with 1 TBS of olive oil
• Place chicken on baking sheet and discard marinade
• Broil until chicken is golden brown and flip (about 7-10 minutes per side)
• In a 9x13 baking dish add peppers and top with chicken
• Pour reserved mustard mixture over top and toss to coat
• Bake uncovered in a 300 degree oven for 30 minutes or until cooked through

Garlicky Broccoli

1 head of broccoli, trimmed
1/4 butter
2 cloves garlic, minced
1/4 cup lemon juice
1/2 tsp salt
1/4 tsp pepper

• Steam broccoli until firm, but tender about 5-7 minutes
• In a large skillet melt butter over medium-high heat
• Add garlic and saute for about 1 minute
• Add broccoli, lemon juice, salt, and pepper and toss
• Saute for 1-2 minutes until heated through

Sirloin Roast with Mustard Rub

3 lb sirloin roast

3 TBS olive oil 

salt and pepper (liberally coat the meat)

4 cloves garlic, minced

2 TBS dijon mustard

2 TBS grainy mustard

1 tsp dried parsley

1 tsp rosemary

1/2 tsp ground sage

Juice of 1 lemon

• Rub 1 TBS olive oil around roast
• Season with salt and pepper
• In a small bowl combine garlic, mustards, parsley, rosemary, sage, lemon juice, and 1 TBS olive oil and whisk to combine
• Heat olive oil in a large skillet over medium-high heat
• Add roast and sear on all sides, about 2-3 minutes per side
• Remove from heat and place on a large cutting board or plate
• Brush mustard mixture over roast
• Place in a baking dish and place in a 325 degree oven for about 60 minutes or until desired doneness is reached (140 degrees for medium rare, 150 degrees for medium, and 160 degrees for well done using a meat thermometer) 
• Cover the roast loosely with foil and let res 10-20 minutes before slicing

I will let the meat rest under foil while I make the side dishes

Roasted Carrots

Carrots

3 TBS melted butter

1 tsp salt

1/2 tsp pepper

1 tsp dried dill

• Cut carrots into 1 1/2 inch pieces and if thick cut in half
• In a bowl blend butter, salt, pepper, and dill
• Add carrots and toss to coat
• Place carrots on a foil lined baking sheet in a single layer
• Roast in a 450 degree oven for 20 minutes, or until browned and tender

Smashed Potatoes

12 new potatoes

olive oil

salt, pepper, and garlic powder to taste

• Place potatoes in a large pot and cover with water, add about 2 tsp salt, and bring to a boil
• Reduce to a simmer and cook until for tender, about 20-30 minutes
• Allow potatoes to cool and using the heal of your hand press down evenly on each potato to flatten
• Place potatoes on a foil lined baking sheet
• Brush with olive oil and then season with salt, pepper, garlic powder, or any other seasoning you enjoy
• Roast in a 450 degree oven until crispy and the edges are browned, about 20-30 minutes

New Potato and Turkey Skillet source Clean Eating Magazine

1 lb ground turkey

olive oil

salt and pepper to taste

1 lb new potatoes, scrubbed and quartered

1/4 tsp dried thyme

3/4 cup chicken broth

1 bunch swiss chard, chopped

1 pint grape tomatoes

1/2 tsp dried rosemary

pinch of red chile flakes

juice of 1/2 lemon

1/2 cup crumbled feta cheese

• In a large oven proof skillet coated with olive oil brown turkey seasoned with salt and pepper
• Once cooked through transfer turkey to a bowl and add potatoes and thyme to the skillet and season with salt and pepper
• Transfer skillet to a 425 degree oven and cook until potatoes are browned, about 20 minutes (stir halfway through cooking)
• Remove skillet from oven and heat over medium high heat
• Add broth and bring to a simmer
• Add chard and cook until wilted
• Add tomatoes, rosemary, chile flakes, cooked turkey, and lemon juice and transfer back to the oven for about 10 minutes (stir after 5 minutes) or until tomatoes are bursting
• Remove from oven, plate, and top with feta cheese

Southwestern Flank Steak

1 flank steak

juice of 2 limes

2 cloves garlic, minced

2 tsp dried cilantro

1 TBS ground cumin

2 tsp paprika

pinch of cayenne pepper

2 tsp olive oil

• Place steak in a ziploc bag
• In a small bowl combine lime juice, garlic, cilantro, cumin, paprika, cayenne pepper, and olive oil and blend well
• Pour into the bag and massage into meat
• Seal and refrigerate overnight
• Allow steak to sit at room temperature for 30 minutes before cooking
• Place oven rack on second rung from the top and turn the broiler on HI
• Set steak on broiler pan and broil for 3-4 minutes per side for medium doneness
• Remove steak, cover with foil, and let rest for 7-10 minutes before slicing

Mexican Salad with Avocado Dressing source Food.com

Salad Ingredients:

1 head of iceberg lettuce, chopped

1/2 cup grated cheddar cheese

1/2 cup green onion, chopped

4 oz sliced black olives, drained

15 oz pinto beans, drained and rinsed

3 tomatoes, seeded and diced

Dressing:

1 Avocado, mashed

1 TBS lemon juice

1/2 cup sour cream

1/4 cup olive oil

2 cloves garlic

1/2 tsp chili powder

1/2 tsp salt

• In a large bowl combine the salad ingredients
• Combine dressing ingredients into the food processor and blend until smooth and creamy
• Toss dressing in the salad right before serving and enjoy!

Spinach and Mozzarella Pizza

Whole wheat pitas

Pizza sauce

Spinach

Fresh Mozzarella, cut into slices

Tomato, sliced thin

Minced fresh basil

(I will probably give the kids pepperoni or sausage to keep them happy)

• Place about 1/4 cup of sauce and smooth out on top of pita
• Top with spinach, tomato, and then cheese
• Bake in a preheated 400 degree oven for 8-10 minutes or until greens are wilted and cheese is melted
• Top evenly with fresh basil

Balsamic Chicken and Veggies source Clean Eating Mag

1 1/2 lbs boneless skinless chicken breasts or thighs

1/3 cup balsamic vinegar

2 tsp dried rosemary

1 TBS soy sauce

1 tsp honey

2 zucchini, sliced

2 yellow squash, sliced

6 oz mushrooms, sliced

1 red pepper, seeded and cut into chunks

1 yellow pepper, seeded and cut into chunks

1 red onion, cut into chunks

1 head garlic, peeled and separated into cloves

2 cups chopped kale

• Place chicken in the slow cooker
• In a medium bowl whisk together vinegar, rosemary, soy sauce, and honey
• Add remaining ingredients, except kale and toss to coat
• Toss vegetable-sauce mixture over the chicken and cook on low for 4 hours (my slow cooker cooks fast so adjust according to your cooker)
• 1 hour before serving add chopped kale
• Before plating shred chicken and serve over top of brown rice

Broiled Marinated Steaks

4 steaks

1/2 cup balsamic vinegar

1/2 tsp salt

1 tsp black pepper

2 cloves garlic, minced

1/4 cup onion, diced fine

• In a small bowl whisk together vinegar, pepper, garlic, onion, and salt
• Place steaks in a ziploc bag and pour marinade over steaks, massage marinade into meat, and marinate overnight
• To broil remove steaks from fridge and let sit at room temp for 20 minutes
• Broil steaks for 4-5 minutes per side
• Cover and allow to rest for about 5-8 minutes

Sausage and Kraut source Paleo Pot

1 bag sauerkraut 

1 small head of red cabbage, shredded

1 lb kielbasa, cut into 1/2 inch pieces

• Place sauerkraut in crock pot (including juices)
• Add the cabbage and mix 
• Add kielbasa in a single layer
• Cook on low for 4-6 hours

Fruit Salad

Strawberries, sliced

Blueberries

3 bananas, sliced

1 melon, cut into chunks

juice of 1 lime

1/4 cup honey

1 TBS poppy seeds

• Mix honey, poppy seeds, and lime juice
• In a large bowl mix all the fruit together
• Drizzle dressing over over fruit and toss to coat

Slow Cooker Brisket and Onion Gravy source Eating Well

5 lbs beef brisket, cut in half (season with salt, pepper, and garlic powder)

2 TBS olive oil

4 onions, sliced

6 cloves garlic, minced

1 tsp dried thyme

1 tsp black pepper

6 oz tomato paste

2 cups beef broth

1 tsp salt

2 TBS butter

2 TBS flour

1 TBS worcestershire sauce

• Heat 1 TBS olive oil over medium high heat and brown brisket (1 at a time) on each side and place in the slow cooker when browned
• Add remaining olive oil and add onions to cook
• Stir occasionally and cook until softened, about 10 minutes
• Add garlic, thyme, and pepper and cook for 1 minute
• Stir in tomato paste
• Add beef broth and salt and bring to a boil
• Transfer onion mixture to the slow cooker and cook on low for 8-10 hours
• Remove brisket from slow cooker and allow to rest on a platter for a few minutes
• Melt butter in a saucepan over medium-high heat
• Add flour and whisk to blend cooking for about 2-3 minutes
• Slowly add gravy mixture from crock pot while whisking constantly
• Add worcestershire sauce and cook until thickened
• Serve gravy over sliced brisket

Buttermilk Mashed Potatoes
2 lbs yukon gold potatoes, scrubbed and cut into chunks
6 cloves garlic, peeled
2 TBS butter
1 cup buttermilk
1 3/4 tsp salt
1/2 tsp pepper

• Place potatoes and garlic in a stock pot
• Add water to cover and add 1 tsp salt
• Bring to a boil, reduce heat, and simmer until potatoes are tender; about 15-20 minutes
• Meanwhile in a small saucepan melt butter over low heat
• Add buttermilk and cook until heated (do not over cook or it will curdle!)
• When potatoes are done, drain and place back in the pan for about 1 minute to dry the potatoes
• Mash the potatoes and garlic
• Slowly add buttermilk mixture until desired consistency is reached
• Season with salt and pepper

Roasted Carrots

1 lb carrots, cut into matchsticks

2 TBS olive oil

2 TBS honey

1/2 tsp salt

1/4 tsp pepper

1 tsp dried rosemary

• Line a baking sheet with aluminum foil and preheat oven to 425 degrees
• In a medium bowl whisk together olive oil, honey, salt, pepper, and rosemary
• Toss the carrots with the mixture 
• Layer the coated carrots on the prepared baking sheet
• Roast until tender and lightly browned, about 20-30 minutes

Sweet and Sour Chicken source Clean Eating Mag

2/3 cup soy sauce

1/4 cup honey

4 cloves garlic, minced

1 tsp ground ginger

pinch of red pepper flakes

4 chicken breasts, cut into 1 inch cubes

1 red pepper, seeded and cut into chunks

1 green pepper, seeded and cut into chunks

1 onion, cut into chunks

1 can pineapple, drained

• In a small bowl whisk together soy sauce, honey, garlic, ginger, and red pepper flakes
• Place chicken in a ziploc bag and cover with the soy sauce mixture
• Refrigerate for 2-4 hours
• Heat 1 tsp sesame oil in a large skillet over medium high heat
• Add chicken and marinade and saute until chicken is cooked through, about 7-10 minutes
• Add peppers and onion and cook for about 5 minutes or until veggies are softened
• Add pineapple and cook for 2 minutes to heat through
• Serve over brown rice

Asian Broccoli Slaw source Lisa's Dinnertime Dish

2 TBS apple cider vinegar

1 TBS soy sauce

1 TBS honey

pinch of red pepper flakes

1/3 cup vegetable oil

1 TBS sesame oil

1/4 tsp black pepper

1 red pepper, seeded and thinly sliced

1/2 cup shredded carrots

2 green onions, sliced

1 bag broccoli slaw

1/4 cup sunflower seeds

• In a small bowl whisk together vinegar, soy sauce, honey, red pepper flakes, vegetable oil, sesame oil, and black pepper (I used my immersion blender)
• In a large bowl combine red pepper, carrots, onion, and broccoli slaw
• Pour dressing over vegetables and toss to combine
• Add sunflower seeds and toss to mix in

Spanish Chicken and Rice
4 boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 TBS olive oil
4 cloves garlic, minced
1 onion, diced
1 green pepper, seeded and diced
1 1/3 cups brown rice
28 oz diced tomatoes and juice
1 TBS chili powder
1 TBS ground cumin
1 TBS paprika
1 tsp tumeric
1 TBS dried cilantro
1/4 cup queso fresco

• Heat olive oil over medium-high heat in a large skillet
• Season chicken on both sides with salt and pepper
• Brown on each side, about 4-5 minutes per side
• Remove chicken from skillet and set aside
• Add garlic and onion and saute for about 1 minute
• Add green pepper and saute for about 2-3 minutes
• Add brown rice and lightly toast, about 3-5 minutes
• Add tomatoes and seasonings to the skillet
• If rice isn't covered add more water as needed and top with chicken
• Bring to a boil, cover, reduce heat, and simmer until rice is cooked through; about 20-30 minutes
• When rice is tender remove from heat and allow to sit, covered, for 5 minutes
• Fluff rice with a fork, serve chicken over rice, and top with queso fresco

Flank Steak Roulade
1.5-2 lbs flank steak, pounded out to 1/4 inch thickness
salt and pepper to taste
4 garlic cloves, minced
2 TBS olive oil
2 TBS balsamic vinegar
1 red pepper, seeded and thinly sliced
1-2 handfuls baby spinach
5-6 basil leaves chopped
1/3 cup shredded mozzarella cheese

• In a small bowl whisk together garlic, olive oil, and vinegar
• Place in a ziploc bag along with flank steak and marinate overnight
• Season steak with salt and pepper
• Layer baby spinach, red pepper strips, basil, and mozzarella cheese leaving 1/4 inch diameter around the steak
• Tightly roll the steak and secure with toothpicks
• Place in a baking dish and bake in a 350 degree oven for 20-35 minutes
• Set steak on a platter, tent with foil, and let rest for about 10 minutes before slicing

Roast Pork Sirloin source The Domestic Man

4 lb pork sirloin
4 cloves garlic, minced
1 tsp salt
1 tsp pepper
1/2 tsp thyme
1/2 tsp rosemary

Sauce:
1 granny smith apple; peeled, cored, and diced small
1/4 cup chicken broth
1/2 cup applesauce (Recipe to follow)
1/2 cup honey
1 TBS apple cider vinegar
1/2 tsp black pepper
1/2 tsp cinnamon

• Combine garlic, salt, pepper, thyme, and rosemary in a small bowl
• Rinse roast, pat dry, and rub with herb mixture
• Place roast on a roasting rack inside a roasting pan
• Place the roast in a 475 degree oven on the lowest rack for 30 minutes
• Reduce heat to 350 and roast for 45-60 minutes or until desired doneness is reached
• Remove from oven tent with foil and let rest for 10 minutes before slicing
• In a saucepan add the chicken broth, honey, vinegar, pepper, cinnamon, and pan drippings
• Heat over medium heat and simmer for 5 minutes to thicken
• Add the apple chunks, reduce heat to low, and cook until apples are softened
• Serve sauce over slices of roast

Homemade Applesauce

3 lbs apples; peeled, cored, and cut into large chunks

1-2 TBS cinnamon (depends on how much spice you like)

• Place half the apples in the slow cooker and sprinkle with cinnamon
• Add remaining apples and sprinkle with remaining cinnamon
• Cook on high for 4 hours and don't peek!
• Mash to desired consistency
• If you want some sweetness add some honey to your taste

Roasted Cauliflower

1 head of cauliflower, rinsed and cut into florets

1 TBS olive oil

1 tsp salt

3 TBS parmesan cheese

• Make sure cauliflower is dry
• Toss with olive oil and salt
• Spread cauliflower in a single layer on a foil lined cookie sheet
• Bake in a 350 degree oven for 30-45 minutes, stirring every 10 minutes
• Remove from oven and sprinkle with parmesan cheese

Pepper Steak

1 lb round steak, cut into strips

1 green pepper, seeded and cut into strips

1 red pepper, seeded and cut into strips

1 yellow pepper, seeded and cut into strips

1 onion, cut into strips

2 cloves garlic, minced

1/3 cup soy sauce

1/2 tsp black pepper

1 tsp sesame oil

• Heat sesame oil over medium-high heat
• Add steak and brown, about 2 minutes
• Add peppers and onion then saute until crisp tender, about 3-4 minutes
• Add garlic and pepper and cook for another minute
• Stir in soy sauce and cook until heated through about 1-2 minutes
• Serve over brown rice

Lemon Herb Rubbed Chicken

4 boneless skinless chicken breasts

2 TBS olive oil

zest of 2 lemons

1/2 tsp rosemary

1/2 tsp thyme

1 tsp italian seasoning

3 cloves garlic, minced

1/2 tsp black pepper

3/4 tsp salt

juice of 2 lemons

• Combine olive oil, zest, rosemary, thyme, italian seasoning, garlic, pepper, and salt in a small bowl
• Rub mixture on both sides of each piece of chicken
• Heat 1 TBS of olive oil in a skillet over medium high heat
• Cook chicken about 4-6 minutes per side or until cooked through
• Squeeze lemon juice over chicken and serve

Sugar Snap Peas

8 oz sugar snap peas

1 TBS olive oil

2 cloves garlic, minced

1/4 tsp ground ginger

1/2 tsp salt

1/4 tsp pepper

• In a large skillet heat oil over medium-high heat
• Add garlic and saute for about 1 minute
• Add peas and seasonings and cook for about 2-4 minutes or until peas are crisp tender

Maple Glazed Chicken and Veggies

1 TBS olive oil

1 lb boneless skinless chicken, cut into 1 inch pieces

1 onion, diced into large chunks

4 cloves garlic, minced

1 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 lb new potatoes, cleaned and quartered

14 oz chicken broth

1/4 cup pure maple syrup

2 zucchini, chopped

• Heat oil in a large skillet over medium-high heat
• Add garlic and onions and cook until softened, about 3-5 minutes
• Add chicken and cook until browned, about 3-5 minutes
• Add seasonings, potatoes, broth, and syrup and bring to a simmer
• Reduce heat to medium-low, cover, and simmer for 10 minutes or until the potatoes are fork tender
• Add zucchini and cook until crisp tender, about 1 minutes

Pot Roast Pasta source Chicago Tribune

3 lb chuck roast

6 oz mushrooms, sliced

salt and pepper

2 TBS olive oil

3 carrots, peeled and diced

2 celery stalks, diced

1 onion, diced

4 cloves garlic, minced

2 cups beef broth

1 cup red wine

6 oz tomato paste

2 bay leaves

1 tsp dried thyme

12 oz egg noodles, cooked

• Season meat with salt and pepper
• Heat olive oil in a dutch oven over medium-high heat
• Brown roast on all sides, about 2 minutes per side
• Set roast aside and saute carrots, celery, onion, and garlic for about 10 minutes or until softened
• Add broth, wine, tomato paste, bay leaves, mushrooms, and thyme; heat to a boil and return meat to the pot
• Cover and place in a 325 degree oven for 2-1/2 hours
• Remove from oven, shred pot roast, discard bat leaves, and stir meat with the sauce
• Serve over hot cooked pasta

Balsamic Marinate Pork Chops

1/3 cup balsamic vinegar

1/4 cup honey

1 TBS dijon mustard

1/4 cup olive oil

2 garlic cloves, minced

1/2 tsp dried rosemary

1/2 tsp salt

1/4 tsp pepper

4 thick cut pork chops

• Combine everything except pork chops (I use my immersion blender) and place 1/2 cup of the marinade in a ziploc bag and store the remaining marinade in the fridge (makes a great salad dressing!)
• Add pork to the bag and marinate overnight
• Place pork chops on a grill pan and discard remaining marinade
• Broil 6-8 minutes per side and let rest for 5-10 minutes before serving

Beef and Broccoli source Food.com

1 lb flank steak, cut into strips

1 head of broccoli, cut into florets

1 onion, cut into wedges

2 TBS water

2 TBS cornstarch

1/2 tsp garlic powder

1 TBS sesame oil

1/3 cup soy sauce

2 TBS oyster sauce

1 TBS balsamic vinegar

1 tsp ground ginger

• In a small bowl combine water, cornstarch, and garlic powder until blended
• Toss with flank steak strips
• Heat oil over medium-high heat in a large skillet
• Stir fry beef until it has reached desired doneness
• Remove and set aside
• Stir fry broccoli and onion for about 5 minutes or until crisp tender
• Return beef to the pan
• Combine soy sauce, oyster sauce, vinegar, and ginger then add to the pan
• If you need more liquid add some water, about 1/4 cup should do
• Cook and stir for 2 minutes
• Serve over brown rice

Shepherd's Pie with Buttermilk Mashed Potatoes source Clean Eating Mag

1 lb yukon gold potatoes, peeled 

2 whole cloves garlic

2/3 cup buttermilk

1 green onion, chopped fine

salt and pepper to taste

2 TBS olive oil

1 lb ground turkey

1 onion, finely chopped

4 carrots, peeled and diced

2 celery stalks, sliced thin

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp ground sage

1/2 tsp salt

1/4 tsp pepper

1 tsp parsley

1 cup chicken broth

1 TBS tomato paste

1/2 cup frozen peas

2 TBS butter, cut into small pats (about 6-8 pieces)

• Place potatoes and garlic in a large stock pot and fill with enough cold water to cover
• Bring to a boil, reduce heat, simmer, and boil potatoes until tender; about 15-20 minutes
• Mash potatoes and garlic, add buttermilk and green onion, and season with salt and pepper
• Heat 1 TBS olive oil over medium heat in a skillet
• Brown turkey and cook through, drain, and set aside
• Heat remaining olive oil over medium-high heat in the same skillet 
• Add onion, carrots, celery, rosemary, thyme, sage, salt, pepper, and parsley and cook until veggies are tender; about 8-10 minutes
• Add turkey, broth, and tomato paste and cook until most of the liquid is absorbed, about 5 minutes
• Stir in peas and transfer the mixture to a baking dish
• Top with mashed potatoes and pats of butter
• Bake in a 375 degree oven for about 30 minutes until filling is bubbling and top is golden

Whew!  That is a lot of great recipes!  I am happy to have all the side dishes planned and ready to go as well!  

I think the best part of this months meal plan is the majority of the recipes are clean eating which is wonderful.  I am so excited to get back to eating the right way and hopefully lose some pounds too!    I really missed all the fresh ingredients and I am not sure why we even stopped.  Oh well...back on track now!  Enjoy!

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