Battle Plan

Soak Black Rice overnight – rinse 2 or 3 times.
http://www.wikihow.com/Prepare-Black-Rice

Have Beef, Sausages, and chicken ready in the refrigerator

Cook 2 cups PennE Pasta –  25 minutes – remove and let cool – wash pot and put back on stovetop.

Roast Beets – Wrap each in Foil – Roast in small oven at 375 for  1 hour  – when completed – let cool – until can go into refrigerator still wrapped until ready to dice them for the salad.

Cook 2 cups Quinoa   ( Rinse – 1 cup Quinoa to 2 cups water) – 20 minutes – rinse with sieve and put in bowl.  Wash pot and put back on stove.

1/4 cup Black rice Cooked  ( 1/2 cup water – bring to boil – cover and simmer for 25 minutes) sit for 10 minutes and then fluff with fork.

Preheat Oven to 400 – Toss Cauliflower florets with

3 tbsp curry powder

1 tsp garlic

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp salt

3 tbsp olive oil.

Place on Roasting pan – place in oven for 22 minutes until tender but not overcooked. Remove turn off oven and set aside to cool.

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 5 large bowls – on the counter  – for cold salads.

7 Ziplock Bags –  write the following instructions on each

Slow Cooker Ropa Vieja:  Date:  and

Dump into Crock Pot – add One Box Beef stock, and 2 can tomato sauce – Or 1 mason jar

Serve with Rice

8 – 10 hours – remove meat = and shred – put back into crock pot

Small Sauce Pan – whisk 2 tbsp corn starch and 4 tbsp water. add 1/2 cup of the liquid from the crock pot and mix – until it bubbles and thickens. Pour back into crock pot and mix with meat.   – Serve with rice.

Cook, on low 8 – 10 hours – shred and serve on tortillas and top with slaw

Add 1 box vegetable or mushroom stock to crock pot.  8 hours on low.  Serve with Bread

Add 4 cups water, 1 can coconut milk.  6- 8 hours on low – serve with rice

4 – 5hours on High service with bread or rice

Place ingredients into crock pot.  Add 1 box chicken stock. High for 4 hours. pull chicken out and shred, put back in crock pot. In small pan –  3 tbsp flour, 3 tbsp butter over heat and whisk for a minute or two.  Slowly add 1 cup milk – and make the roux.  Once thicken – add to crock pot and mix.  Add 1/2 cup plain yogurt and server. Top with tortilla chips, shredded cheese, avocado and cilantro.

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Make the dressings – and place in small bowls in front or near the respective salad bowl.

Put in White Ramekin bowl and place beside the bowl for this salad

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Put into another Ramekin – set beside the bowl

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pulse using the Hand blender  -Put in Ramekin and put beside bowl

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By this time – all grains should be cooked – and can be run under cold water using the Sieve – then dumped into the respective Bowls.

1 cup black rice – into bowl for Quinoa, Edamame & Black Rice Salad

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2 Cucumbers – halved lengthwise and cut into 1/4 inch half moons – Put into bowl for “Cucumber Celery Salad with Tuna”

1 cucumber – sliced into bit sized pieces  – Into Bowl for “Quinoa, Edamame & Black Rice Salad”

2 Carrots – Sliced into chunks –  1 each Into Bag for “Slow Cooker Ropa Vieja”

2 carrots sliced – into “Mushroom Barley Stew” Bag

1 large sliced carrot –  into bag  “Lentil Butternut Squash Curry”

2 carrots diced – into  bag “Sausage Lentil Soup”

2 carrots diced – into a side bowl for “Curried Cauliflower Rice Kale” Soup Pot

1.5 pounds of Carrots – Very small dice – Set in separate bowl for “Easy Thai Carrot Soup”

3 celery stalks cut into 1/4 inch pieces –  Keep leaves -Put into bowl for “Cucumber Celery Salad with Tuna”

3 celery stalks cut into 1/4 inch pieces –  Keep leaves – Into Bowl for “Apple and Celery Pasta Salad”

1 sliced Celery Rib into “Mushroom Barley Stew” Bag

1 sliced celery rib into “Sausage Lentil Soup” Bag

2 apples cut into cubes – leave skin on – Into bowl for “Apple and Celery Pasta Salad”

 – Chopped  – into bowl for “Apple and Celery Pasta Salad”

5 cloves pressed and -into bag marked “Slow Cooker Korean Beef Taco”

6 Cloves garlic –  into bag for “Slow Cooker Ropa Vieja”

3 cloves garlic – into bag for “Slow Cooker Mongolian Beef”

3 cloves pressed into “Sausage Lentil Soup” Bag

1 tsp minced garlic into the pot for “Curried Cauliflower Rice Kale Soup”

2 – 4 cloves – minced into pot for “Easy Thai Carrot Soup”

2 cloves minced into made for “White Chicken Chili”

1 small cube pressed through garlic press – into bag marked “Slow Cooker Korean Beef Taco”

1 small cube pressed through garlic press  -into bag for “Slow Cooker Mongolian Beef”

1 small cube pressed through garlic press and put into pot for “Easy Thai Carrot Soup”

Cut into 1 cup –  into bowl for “Quinoa, Edamame & Black Rice Salad”

Chop into strips – into bag for “Slow Cooker Ropa Vieja”

Diced into 1 cup – into bowl for “Quinoa, Edamame & Black Rice Salad”

Chopped  – into bowl for “Quinoa, Edamame & Black Rice Salad”

Diced – into bowl for “Quinoa, Mango, Black Bean with Spiced Pipits and Chipotle Lime Dressing”

finely chopped -into bowl for “Quinoa, Mango, Black Bean with Spiced Pipits and Chipotle Lime Dressing”

15 steam of fresh cilantro  – stem removed – just the leaves – not chopped – set aside for dressing for Quinoa Mango salad

Handful of Cilantro – in bowl set aside for “Easy Thai Carrot Soup”

1/2 onion Diced  -into bag marked “Slow Cooker Korean Beef Taco”

1 onion Sliced- into bag marked  “Slow Cooker Ropa Vieja”

1 diced onion – into bag “Mushroom Barley Stew”

1 diced onion – into bag  “Lentil Butternut Squash Curry”

1 diced onion – into bag “Sausage Lentil Soup”

1 diced onion – into the pot for “Curried Cauliflower Rice Kale Soup”

1 onion diced – into pot for “Easy Thai Carrot Soup”

4 green onions – sliced into 2 inch pieces  – into bag for “Slow Cooker Mongolian Beef”

1/3 Jalapeno – diced (no Seeds – into bag marked “Slow Cooker Korean Beef Taco”

1 pound mushrooms – sliced -into bag “Mushroom Barley Stew”

2 cups each – put into “Mushroom and Kale Soup” Pot

1 Leek Cut into slices -put into “Mushroom and Kale Soup” Pot

Peeled and diced into 2 cups -into bag  “Lentil Butternut Squash Curry”

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Finish Cold Salads – mix and put into containers into the refrigerator

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2 tsp black sesame seeds

2 cans of Tuna

Add Ramekin of Dressing

Mix –

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Add Juice of One Lemon

1 cup cheddar

4 cups fresh baby lettuce

Add Dressing

Toss together – put into container in the refrigerator.

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Olive Oil

1 lemon juiced

1/3 of red onion

Fresh Dill chopped

Salt, Pepper

Crumbed Feta cheese

Beets cut into bites size pieces

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1 cup Edamame beans from freezer

1 cup baby spinach

1/2 cup toasted pumpkin sees

5 tbsp EVOO

3 tbsp Fresh Lemon Juice

Salt and pepper to taste

Toss – and put in container in the Refrigerator

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1/2 cup spiced pipitas

1 can black beans

3/4 cup Red Onion

2 cups spinach

Add Dressing

Toss into Salad – Put into Refrigerator in a container.

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Wash all Bowls and put away.  Clean  up work space.

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Cut the Chuck Roast in half and place in the Freezer bag

Mix in small bowl

1/3 cup brown sugar

1/4 Dark Soy Sauce

1 tbsp rice wine vinegar

1 tsp sesame oil

Pour over ingredients in bag – Seal Bag – into Freezer

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Place Flank Steak into the bag

1 tsp salt

1 tsp cumin

2 tsp black pepper

2./3 cups Frozen Peas

Seal bags –  – Place in Freezer

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Other half of Chuck Roast – in the bag

Mix in bowl –

1/2 cup Soy Sauce

1/4 cup water

1/2 Brown Sugar

Dump in bag – seal and put in freezer

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1 can diced tomatoes

1 cup uncooked barley

large handful of kale

Seal up Bag and put in Freezer

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2 cups brown lentils

i can coconut milk

1/2 jar tomato sauce

1 tbsp carry

2 tsp salt

Seal and place in freezer

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Chop Sausage and place in bag

2 cups brown lentils

half jar of tomatoes

1/s tsp Italian seasoning.

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Place Chicken Breast into bag

2 can white beans

1 small bag of frozen corn

diced tomatos

2 tsp chili powder

1 tsp cumin

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Seal in Bag and freeze

Clean up work area

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Into Freezer Containers for the week. Or Use Mason Jars and store in the refrigerator.  They will not SEAL … but they will be good in the refrigerator for up to a week.  These you eat first!  Lunch or Dinners.  If you want them to last longer – put them in freezer containers and store in the freezer until you are easy to use.

Saute in olive oil about 5 minutes. Stir frequently.  Add 1 tbsp minced garlic. Cook 1 minute more.

Whisk in 1/4 coup all purpose flour. Stir  constantly for a couple of minutes (Roux). Slowly whisk in 2 cups chicken broth, and 2 cups half and half.  (Medium heat)   Reduce Heat and simmer until thickened.

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Pulse Cauliflower in Blender.  This makes it “Riced”.  Saute onions and Garlic in the pot in EVOO. Add 4 cups Chicken Broth. 1 cup milk, carrots, Cauliflower and Kale, 1/2 tsp red chile peppers flakes, 1/2 tsp black pepper. Bring to boil, and then turn heat down and let simmer for 20 minutes.

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Coconut oil – in pot with onion, garlic and ginger.  Saute for 5 minutes.  Add Carrots.  3 more minutes.  3 cups broth – (Chicken)  and the handful of cilantro.   Stir and bring to boil. lower heat and simmer until carrots soft.  – 25 mins or so.  1 can coconut milk, and fresh lime juice.

DONE