This week’s tester is: Ashley Dawley and family from Yuma, AZ. This is Ashley’s second time testing for us this year. Way to go Ashley!! She also tested 16.21 for me back in May. Ashley knocked it out of the park once again. Take a look for yourself and enjoy the 6 amazing dishes she chose for this weeks plan.
Approximate Meal Plan Cost As Prescribed:
Chain grocery store (Kroger): $145.00
Warehouse store (Costco or Sam’s): $118.00
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 make a double batch of the Bacon Wrapped Chicken Fingers (highly recommended), change the “1” below the Chicken to a “2” and it will double the listed ingredients for you.
- Click back to the tab that says “Meal Plan 16.32 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 Chuckwagon Brisket Pot Roast, 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 Tamarind Puree for the Tamarind Lacquered Chicken Satay. The chicken needs to marinade in the puree for at least 1 hour and up to 2 days. Place the chicken strips into a bowl or ziploc bag with the puree and place it in your refrigerator.
- Prepare the Bacon Wrapped Chicken Fingers and Massie Mayo (you will also need the mayo for the cucumber salad tomorrow, so you might as well make it now) for the chipotle honey mayo in this recipe. Enjoy this as your dinner tonight and properly store any remaining portions.
- Clean up the kitchen and pat yourself on the back for a day well done.
In cooking session two:
- Portion out the Pot Roast servings and refrigerate or freeze. Clean out the slow cooker. Prepare the Pork Chile El Nopal and get it into the slow cooker. Place it on a foil lined sheet pan, and set it in your garage or leave it on the counter to cook for the next 8-10 hours.
- Prepare the Chicken Paillard with Cucumber Salad. You will also need Massie Mayo, so if you didn’t already prepare it for the Chicken Fingers, make this now. Eat a serving for lunch and portion out the rest. Store in the refrigerator for up to one week.
- Cook the Tamarind Chicken Satay’s you have marinading for dinner. Store any leftover portions in the refrigerator for up to 5 days or freeze for up to 6 months.
- Portion out the Pork Chile El Nopal once it has finished cooking. Store in the refrigerator for up to one week or freeze up to six months. Clean out your slow cooker. Leave a portion in the fridge for breakfast tomorrow.
- Clean up the kitchen and polish up that sink!
In finishing session:
- Prepare the Dilly Chili Roasted Alaskan King Salmon. Invite your friends over and enjoy this as your lunch or dinner. Properly store any leftover portions for 5-7 days in the refrigerator.
- 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: “Love the turnips! What a great change to the recipe than using standard potatoes. My kids even loved it and I think ate half the portions,” Ashley stated.
“I couldn’t fit as many turnips & veggies that the recipe called for into my Crockpot,” Ashley said. The recipe calls for 26 cups of vegetables! That is a lot and if you don’t have an 8qt slow cooker, they is no way they will all fit. If you know you have a smaller sized slow cooker, I would suggest cutting the veggie amounts by 3/4 to 1/2 the amount.
Ashley noted a prep time of 15 minutes for this meal, a cook time of 10 hours and yielded 7 portions. The recipe states 8-10 hours for cooking, so be sure to check it around the 8 hour mark.
Notes: “Living in a small town, the tamarind was VERY hard to find, but I did end up finding a block of seedless tamarind which still had seeds in it. I couldn’t find the kaffir lime leaves, so I went with the listed substitute and used cilantro instead. I’d have to say this was not my favorite dish as the chicken ended up with a strong smell and taste of fish sauce. My husband Josh also thought it was fishy, but he still liked it. I think the recipe would be amazing if there was less fish sauce. I will definitely try this one again with less fish sauce and maybe more serrano chiles since I love the heat! Ashley shared.
If fish sauce isn’t your thing (not my favorite either), consider changing the amount from 2 tablespoons to 1 or less. This dish is rather simple, once you track down the ingredients, which can always be found in a Asian grocery store if you have access to one.
I would recommend doubling the amount of chicken, since I have had past testers say there is a lot of left over tamarind puree. Also, this meal pairs really well with the Papaya Salad shown in the picture above. Add the needed ingredients to your grocery list if you’d like to give it a try.
Ashley listed a prep time of 25 minutes, with a cook time of 10 minutes and made 4 portions. This meal only calls for 1 pound of chicken breast, so again, consider double or tripling the amount if you’d like to yield more chicken. Also, take into account that you will need to marinade the chicken for anywhere from 1 hour to 48 hours.
Notes: “AMAZING!! The spice of the jalapeno mixed with the smokey bacon flavor, YUMMMMM. The sweet and spicy of the dressing just made this recipe! I think I will have to double or triple this meal next time I prepare it,” Ashley proclaimed.
The only complaint that Ashley had with this recipe was that the chicken she used was rather thick so the bacon didn’t wrap around very well. She noted that she will be sure to cut it thinner next time she makes this recipe.
Ashley spent about 15 minutes prepping this dish, 10 minutes cooking it and made 9 fingers.
Notes: Ashley had this to say about preparing this meal: “Love everything about it! I love making chili, so this was right up my alley when it came to cooking. I have to admit, I’ve never had cactus before, so I was very hesitant on that ingredient, but all the flavors together turned out great! I brought some to my friends’ work and she couldn’t get enough of it!”
Ashley decided to add an extra tablespoon of cumin to her chili. Be sure to garnish your dish with avocado, lime and jalapeno as listed in the recipe. The avocado will add the needed fats to keep this meal in the zone with 1/4 tablespoon per block.
Notes:“So easy to prepare & very refreshing for the hot summer days!” Ashley said.
“I did add an extra chicken breast to the recipe because the cucumbers I bought were so big, I ended up with a ton of salad,” she shares.
If you don’t already have some Massie Mayo mixed up from the chicken fingers, you will need to make that in order to complete the cucumber salad.
Ashley had a prep time of 10 minutes, cooked for 30 minutes and divided into 7 portions, including her extra chicken breast.
Notes:Ashley said “I have never cooked with capers before, I know, it’s lame, but I just loved the saltiness mixed with the fresh herbs and lemon all mixed together. This will be a new favorite in our house!”
Ashley made no changes to this recipe. This is a great summer recipe also and will knock the socks off any friends that may stop by. Heck, grab 2 fillets and invite the neighbors over to enjoy the last month of summer.
She spent 10 minutes prepping, 30 minutes roasting and split it into 7 portions.
Here are some pictures from Ashley’s meals:
Ashley! You have outdone yourself once again! The meals you chose are top notch and the pictures you took could be in a cook book. Thank you once again for taking on the task and blowing me away with your feedback. I can’t wait for you to test for us again 🙂
Ashley, you’re the real deal! Thanks for volunteering as Ninja once again :). I love the meal selection, picture collages and family picture (below)! Someday, I’ll take the 3:10 to Yuma and come cook with you guys. If you ever want to get involved with the Ninja crew as a part of the Paleo Road Show, let us know and we’ll make it happen. I hope you guys have an amazing finish to your summer and I look forward to the next time you test a meal plan…
Thanks again, guys!