5 Meal Plan Featuring Carrots-no tops, from Elmira (Conv) (for 4-6),Leeks- From Elmira, conv (ea),and Parsnips -Jumbo (for 2) (From Elmira, conv)

Shopping List:

  • 2 Carrots (conv), from Elmira
  • 2 Leeks, from Elmira
  • 1 Jumbo Parsnip, from Elmira
  • 4 Potatoes
  • 1 cup Corn kernels (fresh or frozen)
  • 2 Chicken breasts
  • 1 cup Lentils (dried)
  • 1 cup Canned Chickpeas
  • 1 ½ cups Grated Cheddar Cheese
  • 4 Large Eggs
  • 1 cup Milk (optional for the mashed potatoes)
  • 1 teaspoon Dijon mustard
  • Fresh thyme (optional)
  • Olive oil
  • Salt
  • Black pepper
  • Garlic cloves (optional)
  • Butter (optional)
  • 1 Lemon for dressing (optional)

Meal Plan:

Day 1: Breakfast – Cheesy Potato & Leek Frittata

  • Ingredients:

    • 2 Eggs
    • 1 Potato, thinly sliced
    • 1 Leek (white and light green parts, sliced)
    • ½ cup Cheddar Cheese, grated
    • Salt and pepper to taste
    • Olive oil for frying

  • Instructions:

    1. Preheat oven to 375°F (190°C).
    2. Heat olive oil in a skillet over medium heat, add thinly sliced potatoes and cook for 5-6 minutes.
    3. Add sliced leeks and sauté until softened (about 3 minutes).
    4. Whisk eggs with a pinch of salt and pepper. Pour over the sautéed vegetables.
    5. Sprinkle grated cheese over the top.
    6. Transfer the skillet to the oven and bake for 10 minutes, or until eggs are set.
    7. Serve hot.

  • Protein Source: Eggs, Cheese

  • Carbohydrate Source: Potatoes

Day 1: Lunch – Carrot, Chickpea & Leek Soup

  • Ingredients:

    • 2 Carrots, peeled and chopped
    • 1 Leek, sliced
    • 1 cup Canned Chickpeas (drained and rinsed)
    • 1 Garlic clove, minced
    • 2 cups Vegetable broth
    • Salt and pepper to taste
    • 1 tablespoon Olive oil

  • Instructions:

    1. Heat olive oil in a pot over medium heat. Sauté garlic and leeks for 3-4 minutes.
    2. Add chopped carrots, chickpeas, and broth.
    3. Bring to a boil, then reduce the heat to simmer for 15 minutes.
    4. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky).
    5. Add salt and pepper to taste, and serve with a sprinkle of paprika or parsley if desired.

  • Protein Source: Chickpeas

  • Carbohydrate Source: Chickpeas

Day 2: Lunch – Chicken & Leek Pie with Mashed Potatoes

  • Ingredients:

    • 2 Chicken breasts, cubed
    • 1 Leek, chopped
    • 1 Potato, peeled and diced
    • 1 tablespoon Butter
    • ½ cup Milk (optional)
    • ½ cup Cheddar Cheese, grated
    • ½ Lemon juice (optional)
    • Salt and pepper to taste
    • Thyme (optional)

  • Instructions:

    1. Preheat oven to 400°F (200°C).
    2. Boil the diced potatoes in salted water for 10 minutes. Drain, mash, and mix with butter and milk for creamy mashed potatoes.
    3. Sauté the leeks in a little oil for 4-5 minutes. Add cubed chicken and cook until golden brown, about 7-8 minutes.
    4. Transfer the chicken mixture to a baking dish. Top with mashed potatoes and sprinkle with grated cheese.
    5. Bake in the oven for 10-12 minutes, until cheese is golden and bubbly.
    6. Serve hot, with a drizzle of lemon juice and thyme for garnish.

  • Protein Source: Chicken

  • Carbohydrate Source: Potatoes

Day 2: Dinner – Roasted Parsnip, Carrot & Corn Salad with Grilled Chicken

  • Ingredients:

    • 1 Jumbo Parsnip, peeled and sliced into matchsticks
    • 1 Carrot, peeled and sliced
    • 1 cup Corn kernels (fresh or frozen)
    • 1 Chicken breast, grilled
    • 1 tablespoon Olive Oil
    • ½ Lemon juice (optional)
    • Salt and pepper to taste

  • Instructions:

    1. Preheat the oven to 400°F (200°C).
    2. Toss sliced parsnips, carrots, and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
    3. While the vegetables are roasting, grill the chicken breast (seasoned with salt and pepper) on a grill pan for 5-7 minutes per side until fully cooked.
    4. Allow chicken to rest for a few minutes, then slice it thinly.
    5. Serve roasted vegetables with sliced grilled chicken on top. Drizzle with lemon juice for extra flavor.

  • Protein Source: Chicken

  • Carbohydrate Source: Corn, Parsnips

Day 3: Dinner – Lentil, Potato & Cheese Casserole

  • Ingredients:

    • 1 cup Lentils (rinsed)
    • 2 Potatoes, peeled and thinly sliced
    • ½ cup Cheddar Cheese, grated
    • 1 tablespoon Dijon mustard
    • 2 tablespoons Olive oil
    • Salt and pepper to taste
    • Fresh thyme (optional)

  • Instructions:

    1. Preheat oven to 375°F (190°C).
    2. In a pot, cover lentils with water and bring to a boil. Reduce heat and simmer for 15 minutes until tender. Drain.
    3. In an oven-safe dish, layer potato slices, cooked lentils, olive oil, and season with salt and pepper.
    4. Whisk Dijon mustard into ½ cup water and pour over the potatoes and lentils.
    5. Sprinkle with Cheddar cheese and bake for 12-15 minutes, until cheese is golden and bubbly.
    6. Serve hot, garnished with thyme if desired.

  • Protein Source: Lentils, Cheese

  • Carbohydrate Source: Potatoes

Similar Posts