Monday:  Butternut Squash Soup

Groceries:

olive oil cooking spray
8 slices of turkey bacon, diced
½ cup of chopped shallots (about 2 bulbs)
3 cloves of garlic, crushed or minced
3–4 cups of chicken or veggie stock
4 cups of butternut squash puree
4 tsp olive oil (or 2tsp oil and 2 tsp butter)
salt (1 tsp)
pepper
1/3 cup of full fat coconut milk
fresh herbs of your choice – chives or parsley are good options

Tuesday:  Slow Cooker Balsamic Chicken and Zoodles

Groceries:

1 lb boneless chicken breasts
1/2 cup balsamic vinegar
diced or crushed tomatoes
1/2 red onion
garlic powder
pepper
basil
oregano
zucchini noodles
Parmesan cheese

Wednesday:  Flank Steak Salad with Arugula

Groceries:

1/4 cup balsamic vinegar
2 T extra virgin olive oil
1 large clove of garlic, finely chopped
1 lb flank steak
1 cup cherry tomatoes, halved
1/4 red onion, sliced
3 cups baby arugula
1/3 cup shaved Parmesan
Freshly ground pepper
Himalayan or Sea Salt

Thursday:  Baked Lemon Garlic Chicken with Green Beans

Groceries:

1 1/4 lb boneless, skinless chicken thighs (or other lean protein)
1 T extra virgin olive oil
4 garlic cloves, peeled and smashed
2 teaspoons lemon zest (about ½ lemon)
3 tablespoons lemon juice (about 1 lemon)
1 teaspoons fresh thyme (or 1/4 teaspoon dried)
2 teaspoons maple syrup (or honey)
½ teaspoon red chili flakes (or more if you like it spicy)
¾ teaspoon coarse kosher salt
½ teaspoon pepper
green beans

Friday:  Bacon Cheeseburger Pizza

Groceries:

lean grass fed ground beef (I actually plan to use turkey)
diced mushrooms
all natural, nitrate free turkey bacon (I LOVE Applegate)
diced red onion
diced tomato
baby arugula
homemade or no sugar added tomato sauce
shredded cheddar or your choice of cheese
Flatout (or similar brand) Wrap
olive oil spray