Week 1 Menu - 100 Days of Real Food

Here is my basic plan for the first week of eating real food!  Some of the recipes below had to be tweaked a bit to better fit with the real food diet.  If I have any real winning recipes, I'll post them as we go.

Breakfasts -

• Breakfast taco with veggies (onion; red, yellow and green bell peppers; spinach) on whole wheat tortillas
• Pancakes with organic nut butter and maple syrup (using this homemade pancake mix recipe)
• Greek yogurt with granola

Lunches -

• Dinner leftovers
• Fancy BLT sandwiches; veggies and ranch dressing
• Nut butter and honey sandwiches; veggies and ranch dressing

Snacks -

• Granola
• Veggies with ranch dressing
• Fresh fruit (grapes, blueberries, apples)

Dinners -

• Crockpot Whole Chicken; Roasted Veggies (onion, fennel, sweet potatoes and brussels sprouts); mac and cheese
• Pasta with Burst Tomatoes and Mascarpone; steamed broccoli and cauliflower
• Tex-Mex Chicken Chili with Lime
• Tasty Frittata; Green Salad
• Turkey Lettuce Wraps; Steamed Edamame

Tips and Tricks -

• I started the week off with the Crockpot Whole Chicken recipe.  After we ate it for dinner, I picked all the remaining meat off the chicken to use later in the week for the Tex-Mex Chicken Chili.  Then I put the carcass back in the crockpot; threw in some onion, carrots, celery and parsley; filled the crockpot with water; and let it cook on low over night.  The next morning I strained the homemade chicken stock and poured it into mason jars to use for the Tex-Mex Chicken Chili too.
• I made a double-batch of the lettuce wrap filling and froze half.  I love knowing I have a healthy, already prepared dinner in the freezer.  I'd like to try to freeze at least one recipe every week so I can have a nice supply of dinners in the freezer.
• The pasta recipe made a lot of tomatoes, so I planned to serve the extra tomatoes in the fancy BLT sandwiches.  
• I saved the frittata until the end of the week because I knew that it was a recipe that could easily be tweaked to include any remaining veggies that I had leftover from the week.  So it became more of an 'everything but the kitchen sink frittata' but it was still delish.  And that's what counts!
• I loved having my snacks prepared ahead of time for the week.  I usually don't go to grab a snack until I'm already famished, so I knew it was imperative for me to have healthy things ready to eat.