This weeks tester’s are: Shannon and Rob Cadieux from Canada.

Shannon and Rob also tested 15.36 for us last year. These two Culinary Ninjas spent some time making a great deposit into their Paleo Bank Accounts with these 6 amazing choices for this weeks meal plan.

  

Approximate Meal Plan Cost As Prescribed:

Chain grocery store (Kroger): $175.00 (Canadian)
Warehouse store (Costco or Sam’s): $140.00

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 Bacon Wrapped Chicken Fingers, change the “1” below the Chicken Fingers to a “2” and it will double the listed ingredients for you.
  3. Click back to the tab that says “Meal Plan 16.2 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 Apple Raisin Country Style Ribs, 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 Fajita Pie. Portion out and store in your refrigerator for up to one week or freeze for six months.
  3. Prepare the meatballs for the Albondigas that you will load into the slow cooker in the morning. Properly store in your refrigerator overnight.
  4. Clean up the kitchen and pat yourself on the back for a day well done.

In cooking session two:

  1. Portion out the Apple Raisin Ribs. Refrigerate or freeze your portions. Clean out the slow cooker and load it up with the Albondigas. Place in your garage, on a foil lined sheet pan, and cook overnight.
  2. Prepare your Bacon Wrapped Chicken Fingers. While these are baking or grilling, whip up a batch of Massie Mayo if you will be adding the Sweet Chipotle Mayo for this dish. Enjoy these babies hot and fresh and portion out any leftovers to refrigerate or freeze.
  3. Prepare the Bacon Berry Protein Muffins. Be sure to cool completely. These freeze really well.
  4. Clean up the kitchen and polish up that sink!

 

In finishing session:

  1. Portion out the Albondigas and clean out your slow cooker. Properly store your meals in the refrigerator for up to one week or freezer for up to six months.
  2. Prepare the Honey Walnut Shrimp with Broccoli. Grab yourself a plate and enjoy. Portion out any leftovers and refrigerate for up to one week or freeze.
  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!

Apple Raisin Country Style Ribs

Notes:” Loved these! So flavourful, sweet and tender, they melted in your mouth. We served this up with a green salad on the side. This made about 6 servings, and we froze the leftovers. The longest part of this (besides the cooking) was chopping the apples so overall roughly 15 minutes, and only took 4 hours in the slow cooker, as my ribs were smaller.” Shannon says.

Fajita Pie

Notes: Shannon is the first to test this new recipe for our weely meal plans. Here’s what she said about the recipe: “This was great, very easy to prep and made a ton of food! We packaged it up and froze it for quick lunches, or dinner’s. It had a great heat to it without being too spicy. Mine didn’t turn out quite as tomato based as Nick’s did, and didn’t hold together quite as nice as Nick’s. It was quick to make and filled a large casserole pan nicely. This took 30 minutes to prep and 20 minutes in the oven. I got about 12 servings from this.”

Albondigas – Mexican Meatball Soup 

Notes: “Okay, the meatballs and I had a fight, and they may not have been pretty to photograph, but they were really good. We used my new pressure cooker to do this soup in and it cooked in 30 minutes, which was fantastic. This soup will keep us fueled in the morning, we packaged it out, froze it so all we have to do is pull out the night before and heat it up in the morning.”

This made about 12 servings of soup, and total prep time was about 30 minutes, and cook time was 30 minutes.” Shannon noted.

“Kickin’ Like Van Damme” Bacon Wrapped Chicken Fingers

Notes: “I am horrible at bacon wrapped things, I really need to work on my double tuck! That aside these were perfect for a work night, took no time at all to prepare and were delicious with the spicy and sweet chipotle mayo.

We did use the oven out of convenience, but these would of been amazing on the BBQ.

These made about 6 fingers, and took 15 mins to prep, and 30 minutes in the oven. The mayo took only 5 minutes and made the difference.”

Take Shannon’s advice on this one and make a batch of the mayo to garnish this dish. You won’t be disappointed. The Massie Mayo to article recipe is included on the grocery list for you, so if you already have some on hand or you don’t want to make it, be sure to change the “1” t o “0” on the menu & ingredients tab of the grocery list before going shopping.

Bacon Berry Protein Muffins

Notes: “These worked out wonderfully, we froze them after they cooled to use as a grab and go option throughout the week. They were moist and very tasty!

They took about 20 minutes to prep, and 22 minutes in the oven. They made 12 muffins” Shannon said.

If you want to do a double batch of these since they freeze so well, be sure to make the change on your grocery list.

Honey Walnut Shrimp with Broccoli

Notes: “This was another winner. It was a perfect work night meal, was ready in no time at all. Prep was super simple, and was dinner was fantastic. The Sambal added a very nice heat to compliment the sweetness.

Meal time total was about 20 minutes, and made 5 servings.”

Here are a few pictures from the tester’s experience this time around:

Veggie prep for the Fajita Pie
Fajita Pie ready for the oven
Apple Raisin Ribs in the slow cooker
Finished product
Bacon Wrapped Chicken Fingers, YUMMM!
Honey Walnut Shrimp with Broccoli
Muffins in front, portioned out meals in the back. CHA-CHING!

A big THANK YOU to Shannon and Rob for stepping it up once again and prepping out some great Paleo options to stock their Paleo Bank Accounts, and getting 2016 started off with a BANG. You guys ROCK!!

From Nick:

Thank you, Shannon and Rob! I love the pic below with your Paleo Nick shirts! I appreciate you guys testing for a second time and hope that you enjoyed the experience.

This is the first meal plan of 2016, woohoo! I’m pumped about the new year and hope that you’ll all make the most of it by utilizing these plans. Whether you believe it or not, you are going to eat food tomorrow. And, the next day. And, the day after that. So, why not have a plan? We’re here to help, guys. Happy 2016!

“Keep It Paleo!”

Your Pal,

Paleo Nick

Shanon and Rob sporting their new PN shirts

Leave a Reply