Welcome back, W4 of meal prep and planning.  Having a food plan on a weekly basis may seem daunting, yet once you get the plan laid out it really is freeing for your mind.  Confidence you have a plan for healthy fueling food for the week to come.

CHICKEN – I have had my Indian recipe chicken fix the last two weeks, so this week I of course am planning chicken, although a creamy non-spicy version.  This week will be Creamy Tuscan Garlic Chicken by Alyssa Rivers (recipe link here)  Instead of pasta I am going to serve this over broccoli.  I think the creaminess and garlic will go well together.

PORK – I always enjoy my basic pork roast, although changing it up this week with a new seasoning… coffee.  I have seen plenty of recipes for adding coffee grounds into seasonings and using as a dry rub and am finally going to try it.  I don’t have a coffee grinder, so I am just going to grind it up in my blender and hope it works.  The recipe I found is Coffee-Chipotle Pork Chops from slimpalate.com (recipe link here)

SAUSAGE – My new addition this week since I had a package in the freezer that I needed to cook up.  I like sausage with eggs, grilled sausage with mustard.. pretty basic.  So, I thought I would search out a couple new recipes.  I am out of cabbage, well, I am actually most always out of cabbage, it isn’t something I regularly have in the refrigerator.  Although, the next time I have some I want to try this recipe from Cast Iron Keto – Keto Cheesy Cabbage Sausage Skillet (recipe link here) The recipe I did make Tuesday was Cheesy Broccoli and Sausage Casserole (recipe link here) from That Low Carb Life.  I did use frozen broccoli and after I started I found I was out of cream cheese.  So I substituted some sour cream, heavy whipping cream and extra cheese.  It still worked out fine and tasty.

SIDE DISH / VEGGIES – As I go through my meal plans/prep for the week I am realizing I don’t eat as many vegetables as I used to.  I don’t feel there is anything wrong with that, I think I just get bored and put my efforts into spicing up the meat I am making.  And this week it is time to spice up my vegetables as well.  Plus it is fun to share recipes for my vegetarian/vegan friends and family.
CAULIFLOWER – Cauliflower is always in my freezer.  Generally served up with butter and seasoned salt I like Redmond Real Salt Seasoning because there is no added sugars. (Amazon link here)  this is my favorite on burgers and I have put it on my eggs.  Prior to low carb/keto I would enjoy rice and beans with burritos, finding this recipe, I will surely have to try next time I make up some burritos.  You know I really want to add some cheese on top…  I will try to control myself, although usually the cheese wins and I add it.  Recipe from Cast Iron Keto – Keto Mexican Cauliflower Rice (recipe link here).
BRUSSELS SPROUTS – I love my standard buttery brussels sprouts with apple cider vinegar.  Although, finding this recipe loaded with spices sounds really good.  And vegan for anyone looking for a full veggie meal.  I will be using Golden Munkfruit as the sweetener since that is what I have on hand.  (Amazon Link here)  Kicking veggies up a notch.  Keto Kung Pao Brussels Sprouts (Vegan) (recipe link here)