2 Meal Plan Featuring Cabbage-Red (ea) (from Elmira, conv.),Herb: Cilantro,and

Shopping List:

  • Cabbage (Red, Elmira)
  • Herb: Cilantro
  • Chicken Breasts (boneless, skinless)
  • Squash (Butternut or Acorn, or similar)
  • Eggs
  • Olive Oil
  • Garlic Cloves
  • Red Onion
  • Lime
  • Honey
  • Black Pepper
  • Salt
  • Ground Cumin
  • Ground Paprika
  • Chili Powder
  • Ground Coriander
  • Bacon
  • Cheese (Feta or Goat Cheese)
  • Tortillas (small, flour or corn)
  • Butter
  • Fresh Avocado
  • Potatoes
  • Red Chili Flakes
  • Fresh Cilantro
  • Fresh Green Onions (optional garnish)

Meal 1: Breakfast – Egg, Squash, and Crispy Bacon Hash with Cilantro

Ingredients:

  • 2 cups diced squash (butternut or acorn)
  • 6 eggs
  • 6 strips bacon
  • 2 red potatoes, diced
  • 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • ¼ cup chopped cilantro
  • Salt & black pepper to taste
  • Optional: red chili flakes for heat, fresh green onions for garnish

Instructions:

  1. Step 1: Cook diced bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leave about 1 tbsp of rendered fat in the pan.
  2. Step 2: Add olive oil to the skillet. Add diced potatoes and squash; cook on medium heat, stirring occasionally, until golden and tender (about 15-20 minutes).
  3. Step 3: Add onion, garlic, and a pinch of salt and sauté for an additional 3-4 minutes until fragrant.
  4. Step 4: Fry or scramble the eggs in a separate pan (depending on your preference: fried or scrambled).
  5. Step 5: Assemble on plates: layer the squash hash, top with eggs, cracked black pepper, crispy bacon pieces, and freshly chopped cilantro. Optionally garnish with red chili flakes and green onions.

Protein: Eggs, Bacon

Carbohydrate: Potatoes

Meal 2: Dinner – Chicken Tacos with Honey-Lime Cabbage Slaw and Roasted Squash

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 small red cabbage, thinly shredded
  • 1 medium squash (butternut or acorn), cubed
  • Tortillas (small, 6-8)
  • ¼ cup chopped cilantro
  • 2 tbsp honey
  • 1 lime (juice and zest)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp chili powder
  • Fresh avocado (optional)
  • Feta or goat cheese, crumbled (optional)
  • Salt & black pepper to taste
  • Garlic (2 cloves)

Instructions:

  1. Step 1: Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown and tender.
  2. Step 2: While the squash is roasting, season the chicken breasts with cumin, paprika, chili powder, salt, and pepper. Cook in a skillet over medium heat, 6-7 minutes on each side, until fully cooked. Set aside to rest before slicing or shredding.
  3. Step 3: To make the slaw, combine shredded red cabbage, lime juice, lime zest, honey, a pinch of salt, and cilantro in a large bowl. Toss well and adjust seasoning to taste.
  4. Step 4: Warm the tortillas in the same skillet or microwave.
  5. Step 5: Assemble tacos: Layer tortillas with cabbage slaw, sliced/shredded chicken, roasted squash, and optionally add crumbled feta/goat cheese and slices of avocado.
  6. Step 6: Sprinkle with additional cilantro and serve with lime wedges on the side.

Protein: Chicken Breasts, Cheese (optional)

Carbohydrate: Tortillas, Squash

Total Preparation Time:

  • Meal 1 (Breakfast Hash): 40 minutes
  • Meal 2 (Chicken Tacos): 60 minutes

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