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WEEKLY MEAL PLAN // Feb 2-7

February 1, 2020 By msmart 3 Comments

Healthy Seven Layer Dip

Super Bowl Meal Plan and Beyond…

February is here! Super Bowl! Valentine’s Day! My birthday! So many great menus to plan. My Whole30 officially ends today. My 4th round of Whole30 wasn’t perfect by any means (honey in my tea when I was sick, and maybe a little whiskey in my tea when I was really hacking). The good news is, my cravings are in check and feel so much better than when I started January 3. I hope you enjoyed your weekend and you’re ready for February!

white chicken chili

SUNDAY

Super Bowl! We’re planning Whole30 buffalo chicken wings, healthy 7-layer dip with Siete tortilla chips, unhealthy 7-layer dip with TJs elote corn dippers and La Taqueria hot sauce and a big pot of my white chicken chili on the stove. I’m including my chicken chili recipe below, I’m still testing and tweaking it a bit before adding it to the recipe section of my site. So please let me know if you make this and you have any comments or suggestions!

White Chicken Chili

If you make this in an InstantPot, add all the ingredients to the pot except the avocado oil and set it to the “chili” setting. No need to sauté the onion or chicken ahead of time! Serves 4-6.

1 tablespoon avocado oil

1 onion, diced

1 green bell pepper, diced

1/2 jalapeño, minced, or more to taste

1 poblano pepper, diced

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, or 2 cups shredded rotisserie chicken

3 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon dried oregano

2 4-ounce cans green chilies and their juices

1 1/4 teaspoons salt

1/8 teaspoon cayenne pepper (optional)

2 (15-ounce) cans white beans (such as Great Northern or cannellini) or pinto beans, drained and rinsed

2 cups chicken broth, store-bought or homemade

Optional toppings: Cilantro, green onions, sour cream, grated Monterey Jack cheese, diced avocado, radish slices, pickled jalapeños or corn tortilla strips

In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring, until the onion has softened, 2 minutes. Add the green pepper, jalapeño and poblano and sauté another 2 minutes.

Add the chicken and season the meat with salt. Cook, stirring occasionally, until it’s opaque, 4 to 5 minutes.

Add the garlic, spices and green chilis and stir. Add the beans and chicken broth and bring to a low boil. Simmer the chili for 20 minutes on low, uncovered, so the chili thickens and the liquid reduces. Stir occasionally.

Use a potato masher or hand-held immersion blender to break up some of the beans in several spots and help thicken the chili. Serve warm with optional garnishes.

MONDAY

Spicy tofu and Brussels sprout stir fry. Tip: If you freeze the tofu the night before you plan to use it, it will get crispier once you sauté. I buy sprouted organic tofu, and I may add more vegetables, like broccoli and carrots.

weekly meal plan

TUESDAY

Easy fish tacos with shredded cabbage, pico, avocado and crema.

Red Cabbage Salad with Herbs Whole30 Recipe from Smart in the Kitchen

WEDNESDAY

InstantPot French Dip Sandwiches. My kids will have theirs on toasted hoagie rolls with melted provolone. Roasted veggies or carrot and celery sticks on the side. Red cabbage salad would be delicious, too.

THURSDAY

By Thursday, easy cleanup is the name of the game. Sheet pan roasted sausages with fennel is the name of the game. If you’re not a fennel fan, make my sheet pan sausage and peppers.

Coconut Red Curry Soup Recipe from Smart in The Kitchen

FRIDAY

I head up to Round Top in the morning for my cooking retreat, so I’m planning to have a date night with my husband. If you’re home, make a batch of coconut red curry soup and enjoy it all weekend long.

Filed Under: Appetizers and Snacks, Dinner, Uncategorised, Weekly Meal Plans Tagged With: weekly meal plan

Previous Post: « Coconut Red Curry Soup (Whole30)
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Comments

  1. Stephanie

    February 7, 2020 at 4:43 pm

    We LOOOOVED the chicken chili recipe! Made it in the instant pot and doubled the chicken stock. Also sautéed the onions and peppers a bit first. Love all of your recipes and meal plans!

    Reply
    • msmart

      February 7, 2020 at 9:07 pm

      I love hearing that! Did you use rotisserie chicken? Thanks for the feedback!!!

      Reply
      • Stephanie

        February 9, 2020 at 8:41 pm

        Chicken thighs – so delicious !

        Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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