Last week, I did it. I ACTUALLY put together a meal plan for the week and created a grocery list that went along with it. I was inspired by several other bloggers who I know engage in this practice on a regular basis. For my inaugural week, I decided to recruit the help of a trusted friend and resource:
This is one of my favorite publications. Clean Eating Magazine. I decided to take (three) page (s) out of this book for my meal planning.
We started with a simpler recipe, and one that we could utilize my favorite cooking tool for – the grill! We decided on THIS gem – grilled peaches and pork chops. Dan took care of both the pork and the peaches, while I cooked us up some rightly done ‘taters. The end product was seriously divine.
The balsamic was such a nice contrast to the pure sweetness of the peaches, and pairing both of those with the pork was a sinful duo. Salty? Yes. Sweet? Yes. Definitely recommend this recipe.
The second dish we attempted was a bit more complicated, but definitely not by much. We went with a veggie dish that is in the current issue of the magazine (read: it’s not yet online, so sorry I can’t share it via a link right at this moment!) Stuffed Zucchini!
Dan hollowed out the summer favorite (zucchini), while I chopped up all the veggies that we would stuff inside. Mushrooms, peppers and bread crumbs were the main attractions here. The stuffing was sauteed before we spread it out evenly throughout the zucchini slices and threw it in the oven to complete the baking process.
After no time at all, the Parmesan on top was melty and these treats were ready to eat!
These made EXCELLENT leftovers, BTW.
Our final attempt at Clean Eating ALSO came from the current issue of the magazine, and this one was a real thinker.
We found a recipe for …. HEALTHY STUFFED SHELLS!!!! I couldn’t believe it. This was a favorite dish of mine growing up, but it was always laden with calories and all sorts of ingredients that I know couldn’t have been good for me. This version, however, was different.
We started by cooking the house for all the good stuff. The shells! The recipe calls for whole wheat shells, but I couldn’t find them anywhere, so we cheated just a lil.
You cook them to the point of “al dente” because they still have to hit the oven and you don’t want to overcook those guys.
Dan made the sauce using canned tomatoes, garlic, green peppers (chopped) and some mushrooms. You can honestly put whatever you want in there, in accordance with your tastebuds and heritage.
I was the head stuffer, putting the goat cheese/ricotta mixture with corn IN the shells. I got a little silly with it.
Luckily, despite my devil-may-care attitude, the shells got stuffed and were ready to be popped into the oven.
After baking in the oven at about 350 degrees for around 30 minutes, they were ready to be tasted.
It’s unbelievable what a week of clean eating will do for you. I highly recommend it!