Weekly Meal Plan – 2 Weeks

Last week I went a little overboard on menu options and purchased items that I can also stock my freezer with.

Having purchased enough food for the 2 weeks, I am combining the menu plan to show you what we had this week, and what is planned for the coming week.

I shopped on Thursday last week, and scored some great stock up and other deals. You will see what I mean in the details below. (more…)

Meal Plan – April 16th thru 21

As I have mentioned before, I don't assign a day to the meal usually, allowing us to pick the meal each day. I buy and prep for 5-6 meals a week, leaving 1 or 2 supper meals open for leftovers or maybe a dinner with our extended family.

Once again, this week's meals are almost all from my freezer and pantry. We have used up most of the meat and prepped meals in our freezer, so I will be doing a big restock over the next few months as I see sales, and when I get the opportunity to prep freezer meals.

Basics Of Meal Planning:
  • Go through flyers for best prices. Also check online for specials at local butchers, farmer's markets, bakeries and shops.
  • Check freezer, fridge, pantry and make as many meals as possible with these items and items on sale this week.
  • Make menu and shopping list.
Here's what I purchased yesterday:
  • 2x brick Cheese  $3.99 each ($7.98)
  • Tuna $0.99
  • Broccoli $2.49
  • 2x Dozen Eggs  $1.77 each ($3.54)
From my kitchen, freezer or pantry:
  • Chicken (in freezer)
  • Salmon (in freezer)
  • Ground Beef (in freezer)
  • Salsa
  • Carrots
  • Parsnip
  • Rice
  • Pasta
  • Quinoa
  • Canned Beans
  • BBQ  Sauce
Menu:

I usually use this format to plan. Not assigning a day to the meal, but rather having everything prepped to make whichever I feel like doing that day. Here is my plan for this week. Recipes will be added as well, as I get them photographed and posted.

SUPPER TIME MEALS THIS WEEK

  • Roasted Veggies, Black Beans, Quinoa & Salsa Chicken 
  • Lasagna Rolls (recipe to come on blog this week)
  • Broccoli & Cheese Casserole
  • Roasted Carrots and Parsnip (fries) & BBQ Chicken
  • Beef and Barley Soup (already prepped in freezer to cook in slow cooker)
Breakfast Time:

We have options ready and available.

Lunch Time:

Most of our lunches are left overs or salad with some form of protein. I use chicken from the roasted chicken I cook each week, or fish to have with salads. 

Check out some of our previous meal plans HERE.

Our Weekly Meal Plan – March 6th- Easy this week, I cheated a little 

Our Weekly Meal Plan - March 6th- Easy this week, I cheated a little 

This past week was a little hectic and I was just plain feeling lazy yesterday, so I cheated. Picking up 2 rotisserie chicken made meal prep and planning a little easier this week. Honestly, it didn't even cost me more than I would normally spend on meals, so, why not??

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Our Weekly Meal Plan -Feb 5 thru 11

Planning:

  • Go through flyers for best prices. Also check online for specials at local butchers, farmer's markets, bakeries and shops.
  • Check freezer, fridge, pantry and make as many meals as possible with these items and items on sale this week.
  • Make menu and shopping list.

Menu:

I usually use this format to plan. Not assigning a day to the meal, but rather having everything prepped to make whichever I feel like doing that day. Here is my plan for this week. Recipes will be added as well, as I get them photographed and posted.
Supper Time Planned Meals: February 5 to February 11
  • Salmon and Hassleback Potatoes
  • Salsa Chicken with Roasted Veggies
  • Spaghetti and Meatballs
  • Hamburgers & Veggie Sticks
  • Pizza & Garlic Fingers (Sunday,  Super Bowl)
  • Homemade Chinese Food
Lunch Time:
Our lunches (hubby & I) are usually salad or wrap with some kind of protein (Chicken, Tuna, Egg, etc), or leftovers from supper. School lunches are usually NOT sandwiches, as my oldest does not like them. So I get creative with what we have on hand. Meat chunks, grape tomatoes, cheese cubes, cut up veggies, etc...
Breakfast Time:
We have options ready and available.
  • Breakfast Burritos (In freezer, wI'll be making more next week)
  • Banana Muffins (in freezer)
  • Boiled Eggs
  • Toast
  • Overnight Oatmeal
  • yogurt, fruit, cereal always an option

Snacks:

  • apples (with peanut butter)
  • Sliced peppers, celery & carrots
  • almonds
  • dates
  • cereal bars /  granola bars (kids)
  • crackers & cheese
  • yogurt
  • boiled eggs

Shopping:

This week I didn't purchase much. Most of our meals were planned around what I had on hand in the freezer and pantry. We did buy store made thin crust pizza and garlic fingers for Super Bowl Sunday. Other than that, we had everything on hand for all the meals this week. I still bought milk and some bread at the bakery. Also Eggs at Shoppers.
  • Eggs $1.88 x2 dozen
  • 4 L Milk $3.41/2L
  • Sugar free Bread $2.70 x2
  • Carrots $1.49
  • Tortilla Chips $1.99 x2
  • Coffee Cream $2.99
  • Store made pizza $5.99
  • Store made Garlic Fingers  $3.99
  • TOTAL was just under $36

Items On Hand:

  • Salmon
  • Hamburgers
  • Chinese food (rice, meatballs, Egg  rolls & chicken)
  • Oats
  • Coconut milk
  • yogurt
  • clementines
  • apples
  • crackers
  • cheese
  • almonds
  • dates
  • Pasta cooked in freezer
  • Meatballs
  • Pasta sauce in freezer

Meal Prep

Here is the list of what I did for prep on Sunday.
  • Boil 6 eggs, cool & store in fridge.
  • Baked bread and rolls
  • Make up 4 jars of Overnight Oatmeal.
  • Cut up celery and carrots into snack bags

Sunday Meal Prep January 29

Sunday Meal Prep January 29

Meal Prep To Match This Week's Meal Plan
I have decided to start a separate weekly Meal Prep post with pics and details, here is the list of what I did. If you want to see my Meal Plan, CLICK HERE. I spend roughly 3 to 4 hours on Sunday prepping food for the week. This makes meals during the week so quick and easy. It is worth it to have everything ready.
  • Boil 6 eggs, cool & store in fridge.
  • Brown ground beef for Big Mac Salad, then store in container in fridge.
  • Mix up homemade Thousand Island Dressing 
  • Mix up and bake Meatballs. Divide into 2 freezer bags for 2 family meals.
  • Make 1 dozen Banana Muffins. Freeze 4. I had a helper making the muffins this week 🙂
  • Cook Chicken in crock pot. For supper with rice, and use bones and remaining chicken for soup, to be made later that evening.
  • Cook and freeze pasta for spaghetti and a box of penne for later use.
  • Make up 4 jars of Overnight Oatmeal.
  • Season and wrap pork tenderloin and freeze. Ready to cook later in the week.
  • Thaw 2 chicken breast in fridge for use in lunches this week.
  • Bake sub buns for lunches.
  • Make and freeze Pizza Dough.
  • Cut up celery and carrots into snack bags
  • Bake biscuits to have with soup and extra for lunches or snacks for the kids.

Timing

  • Boil eggs for 2 minutes, then remove from heat and let sit covered for 10 minutes.
  • While eggs are boiling I browned 1 lb of the ground beef. This takes about 10 minutes.
  • Next, I mixed up Meatballs and got them ready to bake in the oven. This takes about 15 minutes to prepare. Then they bake for 25 minutes. TIP: when cooking meatballs, line baking pan (with sides) with tinfoil and place a cooling wrack over the pan. Place Meatballs on cooling rack so fat drips off as they bake.
  • While meatballs are cooking, the chicken went into the slow cooker for supper.
  • Next, I set up my bread machine to make my dough for the sub buns. Once set up it works for alost 2 hours mixing, raising and kneed in the dough.
  • After that I whipped up a batch of banana muffins, while letting Clayton (4yr old) help with these. 10 minutes prep.
  • After removing meatballs from oven, I placed muffins in to bake for 20-25 minutes.
  • My next task was to cook pasta, I did a box of spaghetti and a box of penne. They took about 20 minutes.
  • Once cooked and drained, I rinse the pasta in cold water and then place in freezer bags with a little olive oil.
  • Muffins are removed from oven and placed on a cooling rack.
  • Now meatballs are cooled enough to divide into one freezer bag and a container in the fridge (they will be used for Spaghetti and Meatballs meal)
  • Veggies for snacks are peeled and chopped before put in snack bags for storing in the fridge.
  • I removed dough from bread machine and formed 4 subs and 3 buns (hamburger size). They bake for 25 minutes.
  • There were a couple red peppers and some grape tomatoes in the fridge that were starting to get old. So I put them in the oven on lower and they take a few hours to roast.
  • I then seasoned and wrapped the pork tenderloin with bacon and put in freezer. Ready to cook later in the week.
  • Took 2 cooked chicken breast out of freezer to thaw for use in lunches this week.
Once the chicken was cooked for supper, I carved it and then made soup with the bones. It is still cooking. I still have biscuits and spaghetti sauce to make.(I will use the roasted peppers and tomatoes in my sauce). I spent about 3 hours to complete all this and clean up. There are a few things now in the freezer for future weeks as well (meatballs, pasta and muffins).

January 29-Feb 4th Our Weekly Meal Plan

Planning:

  • Go through flyers for best prices. Also check online for specials at local butchers, farmer's markets, bakeries and shops.
  • Check freezer, fridge, pantry and make as many meals as possible with these items and items on sale this week.
  • Make menu and shopping list.

Menu:

I usually use this format to plan. Not assigning a day to the meal, but rather having everything prepped to make whichever I feel like doing that day. Here is my plan for this week. Recipes will be added as well, as I get them photographed and posted. Supper Time Planned Meals: January 29 to February 4
  • Bacon Wrapped Pork Tenderloin with potatoes and veggies
  • Roast Chicken with Rice and Veggies
  • Spaghetti and Meatballs
  • Chicken Veggie Soup & Biscuits
  • Homemade Pizza
  • Big Mac Salad
Lunch Time: Our lunches (hubby & I) are usually salad or wrap with some kind of protein (Chicken, Tuna, Egg, etc), or leftovers from supper. I am making Spinach bowls for part of our lunches this week as well. We will also have a chicken cooked and use the meat for lunches. School lunches are usually NOT sandwiches, as my oldest does not like them. So I get creative with what we have on hand. Meat chunks, grape tomatoes, cheese cubes, cut up veggies, etc... Breakfast Time: We have options ready and available.

Snacks:

  • apples (with peanut butter)
  • Sliced peppers, celery & carrots
  • almonds
  • dates
  • cereal bars /  granola bars (kids)
  • crackers & cheese
  • yogurt
  • boiled eggs

Shopping:

This week I stocked up on a few sale items that we were running low on in our pantry. I tend to purchase 4-5 extra items when the sales are great. One item I purchased this week was Pasta for only $0.24 a box, and I found 10 coupons in my binder, so I used them to get 10 boxes. Usually I would stick to 6 max, but the coupons are expiring soon, so I used them all. Last sale with those coupons I purchased 10, but I donated them all, as we had boxes in our pantry at the time. 10 boxes of pasta will last quite a while in our house, as we eat pasta maybe once a week. In the list below I have marked the "stock up" items and the meal plan or weekly needs items, so you can see what I did a little clearer.
  • Deli Pack meats x4 $1.99 (Stock up: these are for my oldest son's subs & pizza, and 3 packs are frozen for future use)
  • KCups 12pk X2 $3.49 each (stock up)
  • Ground Coffee X2 $1.99 each (stock up)
  • Pasta x10 $0.24 each (stock up, one box for spaghetti this week)
  • Ground Beef, medium 3 lb $8.67 (Usually buy lean but it was too expensive, so making recipes I can drain all fat off, check out my Meatball baking tip)
  • Celery $0.97 (soup & snacks)
  • Iceberg Lettuce x2 $0.97 each (Big Mac Salad & Lettuce Wraps/Salads for lunch)
  • Bacon $3.99 (pork tenderloin & weekend breakfast)
  • Coffee Cream $2.99
  • Milk $2.88
  • Eggs $1.88
  • Potatoes $4.77
  • Chicken Broth x8 $1.25 each
  • TOTAL was just under $150 (includes many items I will use in future weeks)

Items On Hand:

  • Chicken (purchased 3 for $21 last week)
  • Bread Crumbs
  • Seasonings
  • 3 bananas, flour, baking powder, salt, baking soda (muffins)
  • yogurt
  • clementines
  • apples
  • bbq sauce
  • carrots
  • peppers
  • onions
  • rice
  • crackers
  • cheese
  • almonds
  • dates

Meal Prep

I have decided to start a weekly Meal Prep post with pics and details, but here is the list of what I did. Click here for details.
  • Boil 6 eggs, cool & store in fridge.
  • Brown ground beef for Big Mac Salad, then store in container in fridge.
  • Mix up and bake Meatballs. Divide into 2 freezer bags for 2 family meals.
  • Make 1 dozen Banana Muffins. Freeze 4.
  • Cook Chicken in crock pot. For supper with rice, and use bones and remaining chicken for soup, to be made later that evening.
  • Cook and freeze pasta for spaghetti and a box of penne for later use.
  • Make up 4 jars of Overnight Oatmeal.
  • Season and wrap pork tenderloin and freeze. Ready to cook later in the week.
  • Thaw 2 chicken breast in fridge for use in lunches this week.
  • Bake sub buns for lunches.
  • Make and freeze Pizza Dough.
  • Cut up celery and carrots into snack bags

Jan 16-22 Our Weekly Meal Plan

Jan 16-22 Our Weekly Meal Plan

Last week I started posting our weekly Meal Plan with you and explained a bit about the process. This week is more condensed. If you wish to know more about how to meal plan, please click here. This week I went to Costco for some veggies and stoking up on a few bulk items we purchase there. We have some items we almost always purchase at Costco, Almonds and Dates are great snacks, and huge bags of spinach for salads, omelets and smoothies.
This trip to Costco we picked up the following:
  • Spinach $3.89
  • Mushrooms $4.99
  • 5lb Clementines $3.79
  • 2X Cheese Strings 40k $19.58 ($0.24 each)
  • Almonds (snacks) $16.99
  • Dates (snacks & protein balls/bars)  $6.79
  • 2 kg Peanut Butter $5.89
  • Popcorn (snacks) $6.99
  • 1kg Sliced Ham $9.89
  • Pretzel Crackers $6.99 (divided up in snack bags)
Total: $85.79
Shoppers Drug Mart
  • 4X 2L Milk ($3.39) $13.56
  • Cereal Cream (we use in coffee) $2.99
  • 2X Dozen Eggs ($1.88)
Total: $20.31
Superstore:
  • 10lb Potatoes $2
  • 3pk Romaine Lettuce $3.49
  • Broccoli $1.99
Total: $7.48
TOTAL PURCHASED:$113.58 As you can see in the above break down, many of the items I picked up at Costco will be used over the coming weeks and months as snack items. We portion out the almonds, dates, pretzels and popcorn for lunches and snacks. I purchased an extra dozen eggs to make Omelet Muffins (to freeze) and Pancakes (to freeze).

Meals this week will be selected from the following choices.

  • Bic Mac Salad 
  • Thai Chicken & Rice Soup
  • Twice Backed Potatoes, Chicken and Broccoli
  • Spinach Salad & Maple Salmon
  • Veggie Chili
  • Tuna & Avocado Salad in Lettuce Wraps
  • Pizza (take out)

Lunches for work and school will be:

  • ham slices, grape tomatoes (remaining from last week), pretzel crackers, clementine, cheese string
  • Ham and cheese sandwich, clementine or apple, pudding or yogurt
  • Spinach salad with chicken or ham

Meal Prep:

  • Boil 6-8 Eggs
  • Grill 4 Chicken Breasts
  • Bake Muffins
  • Cook Pancakes (freeze for popping in the toaster)
  • 12 Omelet Muffins(freeze)
Looking ahead at the flyers starting tomorrow here are a few plans I have for next week:
  1. some extra bread to prep French Toast for freezing (Wonderbread @ Giant Tiger $1.88 - $1 wyb2 coupon = $1.38)
  2. Eggroll Bowl (Coleslaw mix at Walmart $1.77)
  3. Cola Pulled Pork (Walmart Cola $0.97)

January 9-15 Our Weekly Meal Plan

Our Weekly Meal Plan Jan 9-15

Hey folks! Have you recovered from the holiday meals, indulgences and schedules yet? This year I felt it took me a little longer to recover, but this morning was for planning and prepping! Yesterday I started to prep and got sidetracked by a messy fridge, thus venturing into the major job of cleaning out the fridge, post holidays. I decided to scrub the inside of the fridge, so needless to say, meal prep got a little delayed. Cleaning the fridge out did help me mentally though. Now I know it is done, another thing off my organizing/purging list! YEA! As you may already know, I am on a weightloss journey and continue to strive to find ways to eat healthier on a budget and that is convenient. Who has the time to be making food from scratch every meal? So, prep day helps with that, and I know there are always going to be new ideas and recipes that make this more and more convenient. We do still eat out occasionally, pizza is my favourite! The kids still get chicken nuggets and fries, candy and treats, all in moderation. My goal for 2017 is to get the whole family more on board with healthier choices. We still have store bought cereal / granola bars, puddings, etc...we are a real family. Not perfect in any way. Trying to make changes a bit at a time to better our lives and our environment. In January 2018, I look forward to seeing what my meal planning includes! Here are a few of the things I do weekly to help us all stay on track during the week and to keep this momma feeling in control of our food choices, (notice I did not say, keep me sane, that might take a little more help!).

Planning:

  • Go through flyers for best prices. Also check online for specials at local butchers, farmer's markets, bakeries and shops.
  • Check freezer, fridge, pantry and make as many meals as possible with these items and items on sale this week.
  • Make menu and shopping list.

Menu:

I usually use this format to plan. Not assigning a day to the meal, but rather having everything prepped to make whichever I feel like doing that day. Here is my plan for this week. Recipes will be added as well, as I get them photographed and posted. Supper Time Planned Meals: January 9-15
  • Maple Mustard Glazed Salmon, Quinoa and Veggies
  • Taco Pie & Salad
  • Homemade Naan BBQ Chicken Pizza & Salad
  • Creamy Pork Chops & Hash brown Casserole
  • Soup & Biscuits
  • Hamburgers & baked Potato and Carrot Wedges
  • Coconut Chicken Strips with Veggies & homemade Hummus
Lunch Time: Our lunches (hubby & I) are usually salad or wrap with some kind of protein (Chicken, Tuna, Egg, etc), or leftovers from supper. I am making Spinach bowls for part of our lunches this week as well. There is a "starting to wilt" bag of spinach in my fridge, thanks to poor meal planning last week! (See, I am totally not a perfectionist with this, and my compost bin outside is rather brimming from the holidays 🙁 . Here's to a fruitful garden next season!) School lunches are usually NOT sandwiches, as my oldest does not like them. So I get creative with what we have on hand. Meat chunks, grape tomatoes, cheese cubes, cut up veggies, etc... Naan bread and hummus or pizza sauce for dipping, will be part of lunches this week. I will be sharing more about school lunches in the coming months. Breakfast Time: We have options ready and available.
  • Breakfast Burritos (In freezer)
  • Boiled Egg & Toast
  • Overnight Oatmeal (recipe below & more to come)
  • Eggos (guess what? I have a waffle maker, but I am lazy about it, so Eggos it is!)
  • yogurt, fruit, cereal always an option

Shopping:

I picked up the following items to restock and prep for this week. Today's shopping was at Atlantic Superstore (I was in to CBC for an interview bright and early, same building as SS, so it was convenient to pop in and get my groceries then)
  • 2 X Minigo 2/$5
  • Plain Greek Yogurt $2.15
  • Coconut Milk $2.99
  • Almond Milk $2.99
  • Fruit Tray, melon & berries $5.99 - 50% = $3 (I am the only one who eats melon, so rarely buy it, this is my treat)
  • Taco Salad $7.50 -50% =$3.75
  • Rolls 6pk $3.49 - 50%= $1.75
  • 1lb Strawberries $4.99
  • English Cucumber $1.49
  • 4 pk Red Peppers $3.99
  • Tomato Variety pack $6.99 - 50% = $3.50
  • 4lb Gala Apples $4.99
  • 4X Nectarines $3.03
  • Lean Ground Beef $11.99 - 50% = $6
  • Lean Ground Beef $12.21 - 50% = $6.10
  • Pork Chops $4.91
  • Pork Chops $4.91
  • Chicken Breasts Value pack $13.52 - $0.75 Coupgon= $12.77 (8 pack,not pictured as I put them in the oven and slow cooker when I got home)
TOTAL: $78.31 This trip will do us longer than a week, as you will see below in the meals I prepped for the freezer. Food I already had on hand or in freezer:
  • rolled oats
  • cocoa
  • honey
  • peanut butter
  • salmon
  • mustard
  • maple syrup
  • canned soup, cream of mushroom
  • potatoes
  • rice
  • quinoa
  • frozen veggies
  • salsa
  • sour cream
  • cheese
  • romaine lettuce
  • eggs (from the local market)
  • flour
  • butter
  • olive oil
  • Chickpeas
  • seasonings
  • tomato sauce/pasta sauce

Prep Day:

Prep day eliminates the scramble to prepare meals during the week. It takes time, some weeks more than others, but it is so very worthwhile. Once you get into the groove of doing this weekly, you will find it goes quicker and smoother. For some more meal prep ideas, click here.
  • Boil 8 Eggs: for use with breakfast or snacks throughout the week. Protein!!
  • Cut up and portion veggies for snacks and lunches (carrots, cucumbers and peppers)
  • Broil 4 Chicken Breasts for lunches
  • Package 2 packs of Creamy Pork Chops for the freezer (future meals)
  • Make 2 omelets for lunches (spinach & cooked veggies already in freezer)
  • Make 12 hamburger patties, 4 for this week, 8 to freeze.
  • Make Naan bread. One large for pizza and 2-4 smaller for lunches.
  • Mix up and freeze 2 hash brown casseroles (1 for this week, one for future menu)
  • Cook, portion and freeze 4 cups rice (quinoa works well too, I already have some frozen for me this week).
  • Make Spinach Bowl (sautee spinach with veggies and add a little feta for a side to lunch or supper)
I think that is it...if I missed anything, I will come back and add.

THIS WEEK'S RECIPES

Overnight Oats

In mason jar (or cleaned small salsa jar, like I used), place the following ingredients, give it a good shake, and place in fridge overnight. In the morning you will have a lovely creamy pudding packed with goodness!! Great for breakfast or snack mid morning.
  • 1/3-1/2 cup oats
  • 1 Tbsp Chia Seeds
  • 1/4 cup Greek Yogurt (regular yogurt if you have it is fine, simply reduce milk to 1/4 cup)
  • 1/4-1/3 Cup Almond Milk, (soy, dairy, etc works as well)
We made ours with this base and added Cocoa Berry: 1 Tbsp Cocoa, 3 Chopped Strawberries, 1 tsp Vanilla and 1 Tbsp Honey. Peanut Butter Cup:  1 Tbsp Cocoa, 2 Tbsp Peanut Butter, 1 tsp Vanilla and 1 Tbsp Honey. (I would add a little more honey when I eat this one, a little bland...next time I am going to try Maple Syrup) The variations are endless. I will be sharing all the combinations we try. So far, these are the first 2 and both are great.

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Biscuits

  • 3 cups Flour
  • 1 tsp Salt
  • 1 Tbsp Baking Powder
  • 1 tsp Sugar
  • 1/2 cup Butter
  • 3/4 Cup Buttermilk (or milk with 1 Tbsp lemon juice or vinegar, let sit 5 min)
Combine dry ingredients and then cut in butter (with pastry cutter or fork). Leave butter a little chunky to allow for airy biscuits when cooked Once a crumbly texture add milk. Combine stirring and then knead on floured surface for a minute. Roll out in rectangle, fold over (making 2 layers of dough, this is what makes them fluffier!!) & roll again. Cut into desired shape. Bake at 375 degrees 30 minutes or until browned.

~~~~~~~~

Here is one of the past pizza creations with homemade naan bread.

Chicken Salad Lettuce Wrap with Ginger Peanut Carrots

Chicken Salad Lettuce Wrap with Ginger Peanut Carrots

I love using lettuce as my wrap or or bun when making wraps or burgers. As I was searching for new salad recipes I came across a recipe for Peanut Ginger Carrot Slaw, which was my inspiration for creating this wrap recipe. If you like peanuts and ginger, you will love the flavour in this healthy wrap! When I come home from the grocery store with chicken, I usually bake it all with a little seasoning, the cool it and freeze for later use. This recipe calls for cooked chicken. You could also use rotisserie chicken, if you don't have time to cook your own.

INGREDIENTS

  • 2 Chicken Breasts, cooked and diced or shredded
  • 2 tsp Coconut Oil 
  • 1 bag Carrots, matchstick cut (approx. 2.5 cups)
  • 2 Tbsp Water
  • 2 Tbsp Peanut Butter 
  • 1 Tbsp Lime Juice
  • 2 tsp ground Ginger, or 1 Tbsp fresh chopped Ginger 
  • 6-8 portions, Romaine Lettuce or any other Leaf lettuce you wish to use as a wrap.
  • Chopped nuts (peanuts or pecans) to garnish 
  1. In skillet, heat 2 tsp Coconut Oil and then add carrots to sautée. 
  2. Add 2 Tbsp water to carrots, cooking for about 5 minutes and stir occasionally. 
  3. In a small bowl, combine 2 Tbsp Peanut Butter, 1 Tbsp Lime Juice, 1 tsp Garlic Powder and 2 tsp ground Ginger or 1 Tbsp chopped Fresh Ginger. Add to carrots in skillet and stir to combine. Turn off heat and let sit 5 minutes.
  4. In larger bowl, combine diced/ shredded chicken and carrot mixture. 
  5. Spoon chicken mixture onto lettuce, sprinkle with chopped nuts and wrap to serve.