This weeks tester is: Me, Katie Spieker from Henderson, NV. My mom Pam also helped out a bit. We collaborated to bring you some great options this week. This weeks plan includes 3 main dishes, an appetizer, a salad and a dessert.

Here are a few pictures from our experience:

Groceries for 15.42
Thai Chicken Meatza
Three Pepper Turkey Chili
Nachos & Guac
Shrimp and Stone Fruit Ceviche
Sweet “Potacos”

We had a lot of fun testing these recipes for all of you to try. I’d say that the “Potacos” and the ceviche were my favorite new dishes from these selections. Now it’s your turn! Print off this grocery list and get out there and start cooking.

From Nick:

Thank you to my sister and Mom for testing this week’s meal plan. I love seeing my family get involve, especially the picture of “Tater Bug”! It sounds like my brother and his wife might be having a baby today as well, so we’ll welcome one more member into the Paleo family :)).

This week reminds me of how important family is. If you have benefited from eating Paleo or blocking your meals out according to The Zone, then please share the good news with those you love. After all, doing so could lead to them being around longer. You know what I’m saying.

We, at The Paleo Test Kitchen, are gearing up for a trip to Santa Cruz, where we’ll be serving meals at the Affiliate Cup on Saturday. We’re going with Super Radical Tri-Tip, Pastel de Papa, and Pecan Chicken Salad. We hope to see you there, but if we don’t, have a great weekend and do your best to…

“Keep It Paleo!”

Your Pal,

Paleo Nick

recent pic of Paleo Pam and Paleo Gordy while they were visiting last week

  

Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $159.00
Warehouse store (Costco or Sam’s): $132.00

The amount you will spend will depend on your geographic location and how much you rely on bulk purchases. As an example, you can get 1 quart of extra light olive oil at Kroger for $19.99 or you can get 4 quarts at Costco for $16.50. You follow? Meat and produce will also be less at the warehouse stores, but might require you purchase more than you’ll need for this plan.

Customize Your Plan and Shop It Up!

I have created a customize-able grocery list in the form of an Excel spreadsheet. Even if you’re not good with Excel, I’ve set it up in a foolproof way that even “The Jo!” could handle. Follow these instructions:

  1. Open the document and click on the tab at the bottom that says “Menu item & Ingredient Brkdown”.
  2. At the top, you’ll see the number “1” in bold just below each menu item. You can change this number to correspond with the number of portions that you’d like to make. Say you want to make a double batch of the Chocolate Chunk Cookies, change the “1” below the Cookies to a “2” and it will double the listed ingredients for you.
  3. Click back to the tab that says “Meal Plan 15.42 Grocery List” and your quantities will be updated.
  4. Print out the grocery list from the first tab only.
  5. Compare what you need to what you have on hand and finalize your list. Then, head to the grocery store and make your purchases swiftly and efficiently.

Step-By-Step Instructions:

I want you to knock this out in one shopping session, two cooking sessions, and one short finishing session. I’ll explain these now, but want you to scroll down to read my notes on each meal below. They are listed under each picture.

In cooking session one:

  1. Prepare your Three Pepper Turkey Chili, place it in the slow cooker, set the slow cooker on a foil lined sheet pan, and place it in your garage to cook overnight.
  2. Prepare the Thai Chicken Meatza. Enjoy a portion once it is ready and portion out what is leftover and properly store in the refrigerator or freezer.
  3. Prepare the Chocolate Chunk Cookies. Have one for dessert and package up the remaining cookies.
  4. Clean up the kitchen and pat yourself on the back for a day well done.

In cooking session two:

  1. Portion out the Chili. Refrigerate for up to one week  or freeze your portions for up to six months.
  2. Prepare the Paleo Nachos. Enjoy this meal and properly store any remaining portions.
  3. Prep the shrimp for the ceviche and get it in the lime juice and into the fridge to allow time for the shrimp to “cook.”
  4. Clean up the kitchen and polish up that sink!

In finishing session:

  1. Prepare the Paleo Sweet Potacos, salsa verde and 60 second guac.
  2. Prepare the Wild Shrimp with Stone Fruit Ceviche. Enjoy these two dishes together if you’d like and properly store any remaining food.
  3. Sit back and take it all in. Your Paleo Bank Account is stocked and  now you are a Culinary Ninja who is ready to tackle life with energy, clarity, and confidence. Be sure to tell your friends about PaleoNick.com!

Three Pepper Turkey Chili

Notes: This rich and hearty slow cooker recipe was easy to throw together and loaded with peppers. I ended up having to use 2 slow cookers to fit all the ingredients listed in the recipe. Luckily my mom had one and lives close by. You may want to half the amount of peppers in this recipe if you only have one slow cooker. Or you could make the full batch if you started half the batch in the morning and cooked the second batch overnight.

Thai Chicken Meatza

Notes: I absolutely LOVE this recipe! I chose it for the last meal plan I tested also and have made it a few times in between. The richness of the peanut sauce (almond butter with other ingredients) on top of the chicken crust with the crunch of the veggie salad atop makes for a combination of flavors that blow my taste buds away. My 16 month old son Tate really enjoys it too, minus the onions.

Chocolate Chunk Cookies

Notes: My mom Pam tackled this recipe and stated that while the cookies are really tasty, they are very soft and fell apart on her. I haven’t had this problem in the past, but we were at the bottom of the honey jar, so maybe that had something to do with it. If you want to store some of these delicious treats in your freezer for another time, go ahead and double the recipe, since it only makes about a dozen cookies.

Cinco de Mayo Sweet “Potacos”

Notes: I was super pumped to try this recipe and it surly did not disappoint. The sweet potato shell was so scrumptious! We decided to use ground beef as our taco filling since we also had the nachos on this weeks meal plan and went ahead and made 2 pounds of meat all at once for both of the recipes. I added a little Super Radical Rib Rub to season my ground beef besides the red onion, salt and pepper the nacho recipe called for.

It took about 7-10 minutes to fry the sweet potatoes in the oil. I used a combination of extra virgin olive oil and pure olive oil. You can save this oil after using it. I let it cool for a few hours and then poured it back into the bottle to be used again. No need to waste all of that oil.

I didn’t end up making the salsa verde listed with this recipe, even though I already had a batch of mayo ready to go in my refrigerator. I somehow lost the jalapeno pepper I purchased between the store and getting home. I’m sure it would have been a great addition, but I was impressed with this dish either way.

I also went ahead and mixed up all of the avocados I bought into one batch of guacamole instead of making 2 separate batches for this and the nachos. I made the nachos one day and the tacos the next, so it worked out great.

Paleo Nachos Part Deux

Notes: The nacho recipe is super simple to make and quite delicious! I opted to just go ahead and use an organic sweet potato tortilla chip I have grown to love from our local grocery store instead of frying my own yams chips, as the recipe calls for. It saved me some time and allowed me to cook and eat this meal in under 30 minutes. Coming from a mother of two small children, I am always happy to make any meal in under 30! Now if the dishes could just do themselves, I would be set.

Wild Shrimp and Stone Fruit Ceviche

Notes: Ok, so, I was for some odd reason a little hesitant to try this recipe, even though I love ceviche and fruit. The combination of the two just seemed a little weird to me, but OMG!!! This salad was to DIE for! I can’t wait to make it again and again and again and I have already shared this recipe with a handful of my friends.

The sweetness of the stone fruit with the crunch of the onion, serrano pepper and cilantro mixed with the tang of the lime juice is so amazing. We decided to try ours with the same organic sweet potato tortilla chips I used with the nachos, but I could totally eat this recipe as the salad pictured above. Any way you choose do it, you MUST try this recipe ASAP, before stone fruit is out of season.

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