Before we jump into this week’s delicious meals, don’t miss the special announcement at the bottom of the post!
This week’s meal plan was greatlyanticipated in our house because it is officially grilling season! Warmer weather is here to stay, and we plan on grilling all the things- including this Chicken Tikka recipe fromPaleo Takeout, which Russ agreed to let us share with you!
Paleo Takeoutis one of our most-loved cookbooks (as you can tell because of its frequent appearance in our meal plans!). Russ, The Domestic Man is able to take Paleo-friendly ingredients and create the most incredible flavors in a simple way, which we really appreciate.
There is so much good foodin this week’s meal plan, so let’s get right to it!If you are just getting caught up on this series, feel free to check the archives of past meal plans HERE – we hopeto help you incorporate balanced meals into your weeklyplanning!
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Here’s what we ate for dinner this week:
Sunday: Crab Cakes and Chopped Jr Creations
—> Crab Cakes from our favorite local butcher: The Organic Butcher of McClean
—> Whatever crazy dishes were made during our Chopped Jr competition!
If you haven’t seen, the boys have been doing a cooking competition every Sunday afternoon the last couple of weeks. (Follow us on Periscopeto seefuture Chopped Jr battles!) It’s a great way for them to use their imaginations, plus they make us lunch! We had our favorite crab cakes on hand to help round out the meal.
Monday: Burger Bar and Onion Rings
—> Burger Bar: assemble your own burgers with all the fixins’ from Paleo Takeout
—> Onion Rings recipe fromPaleo Takeout
Grilled burgers topped with veggies like lettuce, tomato and onion plusChosen Foods Mayoand Sir Kensington’s Ketchup. The burgers were great, but the real star of dinner was the onion rings!
Tuesday: Chicken Tikka Masala
—> Nightshade-Free Chicken Tikka Masala recipe SHARED BELOW!
We are so thankful for Urban Poser’s Tomato-Less Marinara, and now The Domestic Man for using this base sauce and adapting it to ethnic foods! We served this flavorful spiced chicken and sauce over white rice. Russ mixes his chicken and sauce together and we kept them separate (which is why it looks different). Either way, it’s so delicious the boys deemed it “Indian ketchup” since they wanted to put it on everything!! Get the recipe below!
Wednesday: Pineapple Beef Kabobs and Sweet Kale Salad
—> Pineapple Beef Kabobs from Meals Made Simple
—> Kale salad from Costco with Lemon Poppyseed Dressing recipe from our blog
Easy to assemble and quick to grill kabobs paired with one of our favorite salads made for an incredibly fast and easy dinner! And because we’re all about grilling this week, dishes were minimal. This is how to do weeknight dinners!
Thursday: Grilled Shrimp and Grilled Pork Meatball Teriyaki Bowls
—> Teriyaki Bowls recipe fromPaleo Takeout
This was our take on Russ’s recipe – we used his teriyaki sauce recipe and paired it with grilled shrimp, grilled pork meatballs, and grilled veggies for a deconstructed teriyaki “bowl.”
Friday: Out with friends!
Primal Bites visited us this weekend and we ate at one of our new favorite quick restaurants:Buredo, which serves sushi “burritos.” Loaded with seafood and sea veggies, these werea great nutrient-dense on-the-go meal!
Saturday: Butter Chicken and Flat Bread
—> Butter Chicken recipe fromPaleo Takeout
—> Flat Bread recipe from Paleo Takeout
Another incredible winner, this Buttered Chicken (adapted to be nightshade-free using the same methods below) is a meal that the whole family loved. While the rest of the family preferred Tikka Masala, Wes and Stacy loved this variation. And the plantain-based flat bread was a big hit too!
Sunday:Crab Cakes with Homemade Tartar Sauce and Scrambled Eggs
—>Crab Cakes from our favorite local butcher:The Organic Butcher of McClean
—> Tartar Sauce is simplyChosen Foods Mayo with Bubbies Fermented Relish mixed in
What can we say? We’re addicted to these crab cakes from our local butcher- good thing they are full of nutrients and so easy to cook up! We love that they are perfect for any meal of the day, and in this case we served them with a quick tartar sauce and simple scrambled eggs.
Russwaskind enough to let us share this recipe with you so that you can experience the incredible Nightshade-Free Chicken Tikka Masala from Paleo Takeout, too!
Nightshade-Free Chicken Tikka Masala
Ingredients
- SPICE BLEND:
- 1 tbsp turmeric
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp ground ginger
- CHICKEN TIKKA MASALA
- 4 cloves garlic, minced
- 1 cup plain full-fat yogurt or coconut yogurt
- 2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
- 2 tbsp ghee
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups Urban Poser's Tomato-less Marinara
- 3 green cardamom pods or heaping 1/2 tsp ground cardamom
- 1/2 tsp white pepper
- 1 cup heavy cream or 1/2 cup each chicken broth and full-fat, coconut milk
- sea salt
- 1/2 cup fresh cilantro, chopped, for serving
Instructions
- Combine the spice blend ingredients and divide in half. Combine half of the spice blend with the garlic, yogurt, and chicken in a resealable plastic bag and refrigerate for at least 30 minutes, overnight preferred.
- Warm the ghee in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté until aromatic, another minute. Add the Tomato-less Marinara, cardamom pods, pepper, and the other half of the spice blend. Stir to combine, then reduce the heat to medium-low and gently simmer until dark and thick, about 40 minutes.
- While the sauce is darkening, prepare the chicken. Skewer the marinated chicken pieces (metal skewers preferred) and grill over direct high heat until cooked through, about 3 minutes per side, flipping once. Alternatively, you can broil the chicken in the oven, about 6 to 8 minutes per side. You’ll want to time this step to finish near the end of cooking the sauce so that the chicken doesn’t get too cold.
- Once the sauce is dark, transfer it to a blender and blend until smooth. Return the sauce to the skillet, straining it through a colander to catch the cardamom shells. Stir in the cream, return to a simmer, and cook until slightly darkened, about 10 minutes. Taste and add salt if needed, and add water if the sauce appears too thick; it should be the consistency of tomato soup.
- Add the chicken pieces, cover, and simmer until warm, about 2 minutes. Remove from the heat. Serve garnished with chopped cilantro.
http://realeverything.com/nightshade-free-chicken-tikka-masala-recipe-our-weekly-meal-plan/
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