This week I got to test out a meal again, along with my husband Dale and his work crew, and my Mom, Pam, all here in Henderson, NV.
I talked Dale into doing the two slow cooker recipes for his crew at Station 94. He took on the challenge and did an awesome job.
Pam took on two recipes for me and I got the pleasure of taste testing them both as she was kind enough to bring them to my house for dinner on two separate evenings.
Approximate Meal Plan Cost As Prescribed:
Chain grocery store (Kroger): $120.00
Warehouse store (Costco or Sam’s): $98.00
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:
- Open the document and click on the tab at the bottom that says “Menu item & Ingredient Brkdown”.
- 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 already some Massie Mayo on hand, change the “1” below the Massie Mayo to a “0” and it will remove the listed ingredients for you.
- Click back to the tab that says “Meal Plan 16.27 Grocery List” and your quantities will be updated.
- Print out the grocery list from the first tab only.
- 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.
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 the notes on each meal below. They are listed under each picture.
In cooking session one:
- Prepare the Tomatillo Pork Green Chile, place it in the slow cooker, set the slow cooker on a foil lined sheet pan, and place it on your counter or in your garage to cook overnight.
- Prepare the marinade for the Beef with Broccoli. Get your meat soaking and place it in your refrigerator. We will cook this meal tomorrow.
- Prepare the Paleo Nachos. Enjoy this as your meal and store any leftovers in the refrigerator for up to 5 days.
- Clean up the kitchen and pat yourself on the back for a day well done.
In cooking session two:
- Portion out the Chile. Enjoy a portion for breakfast as shown in the recipe. Refrigerate or freeze the remaining portions and clean out the slow cooker. Prepare the Apple Raisin Country Style Ribs and place into your slow cooker. Place on a foil lined sheet pan, and place in it your garage or leave it on the counter to cook for the next 6-10 hours.
- Prepare the Beef with Broccoli. Portion out and properly store in the refrigerator for up to one week or freeze for up to 6 months.
- Prepare the Shrimp and Sausage Stuffed Zucchini, Salsa Chipotle and Massie Mayo. You will want to eat these immediately. Share with your friends and neighbors, as these tasty little boats don’t store very well for reheating.
- Portion out the Apple Raisin Ribs once it is finished cooking. Store these in the refrigerator for up to 1 week or freeze up to 6 months.
- Clean up the kitchen and polish up that sink!
In finishing session:
- Prepare the Sesame Chicken with Broccoli. Enjoy this as your lunch or dinner. Properly store any leftovers for up to a week in the refrigerator or freeze for up to 6 months.
- 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!
Notes: My husband Dale and his crew tested this recipe for us this week. He noted, “The meat was fork tender, sweet and a little spicy.”
He doubled the recipe in order to feed his crew of 6. When he got to work the day he cooked it, he came to realize that the station crock pot was broken, so he improvised and threw it all into a large pot and cooked it slowly in the oven.
His only negative remark was that he wished he would have cut the apple slices larger. He went with an 1/8″ slice and said that they pretty much dissolved. He also used a homemade version of Nick’s Super Radical Rib Rub which can be found here. If you don’t have any on hand, this is a great option, else you can always order some by clicking here.
Dale spent less than 20 minutes prepping this dish, 5 hours slow cooking it and fed 6 hungry guys, plus had leftovers by doubling the recipe.
Notes: This dish was prepared by my Mom, Paleo Pam this week.The crunch of the veggies with the zing of the steak was very satisfying! The recipe suggest to pair this with Nick’s Cauliflower Fried Rice. The rice recipe yields a lot more than the beef dish though, so I would suggest either doubling your beef recipe or halving the rice recipe if you choose add in the rice.
Pam hadn’t read through the recipe ahead of time (which I try to suggest to all testers), so she only marinaded the meat for one hour prior to cooking it. The recipe states to allow it to soak in the sauce for 1-24 hours. Whenever I have this suggestion in a recipe, I always try to go with the longest time possible to achieve the most flavor. It was quite tasty non the less and now I know, if I’m in a bind, an hour will suffice.
Pam spent little over an hour prepping this dish (including marinading time), 20 minutes cooking and made 4-5 portions.
Notes: Paleo Pam also prepared this recipe. She made it for dinner and brought it to my house to share. It fed myself, my Mom and Dad and both of my kids with leftovers. We all thought it was great! I loved the addition of the sweet potatoes. Who would ever think to add sweets to nachos!?! We did pair it with the plantain chips which we picked up at Sprout’s from the bulk bins.
Pam couldn’t find chipotle peppers in the vegetable section and didn’t know they came in a can. She said the fact that the recipe calls for 2 large and 2 small chipotle peppers was confusing to her and wished it would have just stated “in a can.” She went with a couple of jalapeno peppers instead, but removed all of the seeds, so I didn’t add too much heat in the recipe.
She spent about 30 minutes prepping, 15 minutes cooking and yielded 6-8 decent sized portions.
Notes: Dale and crew also tested this recipe. They cooked it overnight in the crock pot (after I brought ours from home for him to use) and ate the meal as breakfast as suggested in the recipe. “Everyone loved it!” he stated.
He went with a boneless pork butt instead of the listed pork shoulder roast. He wished he would have trimmed some of the fat, but prefers the butt to the shoulder. He also used HOT roasted hatch green chiles which he buys every year from a local New Mexican burrito shop here in town that we love. He loves the heat factor they bring to whatever he adds them to. Me, on the other hand, can’t quite handle the heat. He can’t wait to make another batch of this and add it to our Paleo Bank Account!
This dish could be eaten as a chili just the way it is or as an alternative breakfast option as shown in the recipe. Give both varieties a try!
He spent 5 minutes prepping this for the slow cooker, 10 hours cooking (6 hours on low and 4 hours on keep warm), another 10 minutes cooking the eggs in the morning and again fed 6 hungry firefighters with a little leftover. He did not double this recipe since they added the eggs and avocado which are listed as optional on the recipe.
Notes: This is the only recipe that didn’t get prepared this week. I had good intentions, but with the Holiday weekend, never got around to making it. Sorry folks. Testers in the past whom have made it have noted that it doesn’t store well, so eating all the boats at once is a good idea. Invite some friends over or drop one off at your neighbors house. Be sure to pair it with the Salsa Chipotle and Massie Mayo for the added pop of flavor. Every tester that has made the Salsa Chioptle has been so glad they found a new easy and amazing sauce. The recipes for both garnish options are found in both the recipe compilation and on the grocery list for this week.
The only negative comment I have gotten on this recipe is that the texture of the sausage/shrimp mixture was a little off putting.
This recipe should take about 15 minutes to prep and 15 minutes to cook. Whipping up the Salsa Chipotle and Massie Mayo during cook time is very achievable.
Notes: I tested this recipe and I was presently surprised by how much flavor was packing into the simplicity of the sauce for this dish. I wasn’t sure what I was expecting, but I this recipe will be going onto my “quick and easy to make, impress your friends” list.
I followed the recipe exactly, but doubled the amount of chicken because I had 2 breasts in my refrigerator that needed to be cooked. I also had some leftover ginger rice in my refrigerator that I paired this with for my kids. They gobbled it up!
I spent about 10 minutes prepping, 25 minutes cooking and yielded about 4-5 portions.
Here are the collages our meals:
A great big thanks to my Mom, husband and the guys at Station 94 for helping me out with the meals for this week. While it’s always a bummer when tester volunteers don’t follow through, I can’t say I mind reaping the benefits of trying some of the new recipes I have yet to make.
The boys at Station 94 are at it again! Whenever Robert Rodriguez makes it into a picture on PaleoNick.com, our stats skyrocket, so I’m really looking forward to publishing this. Thank you to my sister Katie and my Mom for pitching in on this one as well. There was a lot of love from Henderson, Nevada that went into this one and I want you guys to know that I appreciate you!
Speaking of love and family, I just came off of my annual summer trip to Minnesota. I had a great time taking in some crazy weather, a Twins game, several laps around Lake Lizzie, a day-trip up North, and a lot of time with those dear to me. Grandma Nyla seems to be on her last leg and Sister Katie is about to give birth to her third child. I just hope she pops him/her out soon so that she can come help out at The CrossFit Games. No? Anyhow. I just wanted to remind you of the importance of eating well and exercising as it’s our best bet for living long and spending as much time as possible with those we love. The best advice I could give you is to get your heart pumping as often and as hard as possible and, when it comes to eating, do your best to…
“Keep It Paleo!”