Thicc Kitchen’s Meal Plans – Week 1

Thicc Kitchen’s Weekly Meal Plan
By: Tori McGeehon

November 5th – 9th 2018

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Figuring out what to make for dinner every night just got easier! I know everyone dreads the question, “What do you want to eat?” and a reply of the classic “I don’t care, what ever you want…” and the back and forth bickering until eventually one person gets what they want and the other is left to mosey on with the choices the other made.

Let’s skip that tiring argument and take a look at all the craving-satisfying meals I have planned out for you this week…

You’re welcome.

If you would like to learn a little bit more about what Tori does and who she is,
check out this page we put together for her!
Meet Tori McGeehon!

Monday

Let’s start the week with a low-calorie but oh so filling;
Roasted Veggie Pasta with Baked Chicken & Potatoes.

Not only is this meal low-calorie and filled with different colorful, healthy veggies, but it’s going to make you feel like your treating your stomach, mind, and body like Queen Bey herself (that’s me referencing Beyoncé because yes, you will feel like Beyoncé after eating this meal)

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ROASTED VEGGIE PASTA, BAKED CHICKEN, & POTATOES : RECIPE : .2 zucchini .1 yellow squash .1 yellow onion .1 bushel asparagus .1/2 cup heirloom tomatoes .1 cup shredded Parmesan .3 red potatoes (larger) .1 large or 2 chicken breast .1/2 cup olive oil (divided) .2 tbs salt (divided) .1 tsp pepper (divided) .1 tbs garlic powder . 1 tbs fresh minced garlic . 1 tsp red pepper flakes .1 tbs basil paste .1/2 tsp pesto .1 tsp dried parsley .1 avocado HOW TO PUT THIS S*** TOGETHER Okay so use half of the olive oil , salt , and pepper to dress the chicken and get that on a sheet tray with sliced red potatoes (salt and pepper those too) get that in the oven 400*F until chicken is done (no pink Yo) Next run your squash and zucchini through a “noodle maker “(idk) , slice tomatoes in half , chop onion, and prepare asparagus. Get all of the veggies in a bowl and use the remaining oils and seasoning to dress the “noodles” Get those on a sheet tray and throw in the oven with the chicken , once the noodles are sizzling and soft sprinkle Parmesan and throw back in until melted and crispy , I shredded the chicken to make it easier to incorporate with the “noodes” I sliced some avocado to top over chicken for some added texture THERE YOU HAVE IT Now put that s*** in your mouth and eat it … Thanks as always @torimcgeehon #foodie #food #foodporn #foodblogger #instafood #igfood #foodlove #foodgasm #foods #eating #goodeats #eats #chef #cheflife #kitchen #thicc #issa #bloggerlife #blog #bloggers #chips #dinner #feast #foodphotography #nom #chicken #veggies #cheese #potato

A post shared by Thicc Kitchen (@thicckitchenqc) on Jul 6, 2018 at 4:25pm PDT

Tuesday

EASY & LIGHT SALSA VERDE CHICKEN ENCHILADAS

For some reason, America has now branded the phrase “Taco Tuesday.” Like we need an excuse to make it okay to eat Spanish style cuisines on a Tuesday when 75% of the population wants “Taco Tuesday” everyday of the week. But here is me throwing fuel on the fire…

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EASY & LIGHT SALSA VERDE CHICKEN ENCHILADAS (Seriously so good , my go to, my right hand , so easy ) RECIPE : 1 pack small flour tortillas 1 16 oz sour cream 1 bag queso shredded cheese 2 tbs roasted minced garlic 1 rotisserie chicken (cooked) 1 LARGE AF (as big as you can find ) jar of salsa verde Salt and pepper to taste Avocado 1 & [email protected] for garnish HOW TO PUT THIS ISH TOGETHER So first I shred the chicken and mix it in with the sour cream, garlic , 1/2 bag of cheese , and salt and pepper to taste . Then get your casserole pan ready , dip each tortilla in the salsa verde (you will need to put that into a bowl) and then place a shy cup of the chicken mixture inside . Do that until chicken is gone . Pour the left over salsa over the enchiladas and then top with remaining cheese . Bake at 350*F until cheese is melted and slightly bubbly . Top with avocado and cilantro NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #foodie #food #foodporn #foodblogger #instafood #igfood #foodlove #foodgasm #goodeats #eats #chef #cheflife #kitchen #thicc #bloggerlife #blog #dinner #nom #tagtheqc #quadcities #wrap #taco #cheese #salsa #enchiladas #chicken #avocado #tortilla #spanish @chrissyteigen

A post shared by Thicc Kitchen (@thicckitchenqc) on Aug 31, 2018 at 4:37pm PDT

Wednesday

GARDEN FRESH TOMATO & MOZZARELLA BOATS

Picture it:
You just worked a 8 hour day, picked Jimmy up from school only to drop him off at soccer practice, then you run to go pick up his sister from grandma’s house before grandma leaves to play bingo. Now your fussing with the car seat wasting valuable daylight. Then you have run to the store to pick up the glue you forgot you needed to finish Jimmy’s science project !!Okay!! You get the picture life is BUSY, Let’s make dinner a little bit easier easier today…

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GARDEN FRESH TOMATO & MOZZARELLA BOATS ❤️ (“Beyoncé quality”) RECIPE: Baguette of loaf of crusty bread to your liking (sliced ) Olive oil (drizzle) Garlic paste (spread) 1 to 2 cups Cherry tomatoes 1 bag Mozzarella pearls 2 tbs basil paste Salt and pepper to taste Balsamic glaze (for topping *not pictured *) HOW TO PUT THIS ISH TOGETHER Obvi slice your bread and drizzle with olive oil then spread some garlic paste on each slice (prbs like 1/2 tbs per slice) then top with tomatoes, mozzarella pearls (mix the basil paste with the pearls ) lastly salt and pepper those b****** and pop them under the broiler at 500* I’ve said it before and I’ll live the rest of my life by this but WATCH OUT the broiler is a sneaky b**** it’ll burn your s**** faster than I can eat all of these bread boats Thanks as always @torimcgeehon #foodie #food #foodporn #foodblogger #instafood #igfood #foodlove #foodgasm #goodeats #eats #chef #cheflife #kitchen #thicc #bloggerlife #blog #snack #nom #tagtheqc #quadcities #f4f #tomatoes #motzarella #basil #baguette #cheese #dinner

A post shared by Thicc Kitchen (@thicckitchenqc) on Aug 13, 2018 at 8:20am PDT

Thursday

GARDEN TUNA SALAD & HOMEMADE “LIQUID GOLD” RANCH

Thank goodness it’s almost Friday, am I right??? Let’s relax tonight, watch a movie, open a bottle of wine (or two) and munch on a beautiful and nutritious salad.

PS… Some good wine pairings for tuna; rosé or chardonnay

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It’s almost lunch time… GARDEN TUNA SALAD & HOMEMADE “LIQUID GOLD”RANCH (So basically this is my interpretation/ recreation of @cafe_fresh_eatery_and_winebar salad review I did a handful of post back ) RECIPE : (SALAD) 1 bag fav salad mix (ruby blend is what I used) 1 cucumber sliced 1 large tomato (or carton of cherry toms) chopped 6 hard boiled eggs chopped 1 red onion sliced 4 cans tuna drained 8 oz mayo Garlic , salt, pepper to taste RANCH 1 cup mayo 1 cup sour cream 1 cup milk 1 tbs dried dill 1/2 tbs dried parsley 1/2 tbs dried chives 1/4 tbs onion powder 1/2 tbs garlic powder 1/4 tbs fine sea salt 1/8 tbs pepper 1 tbs lemon juice (You can add more or less seasoning depending on how you like your ranch) *** croutons to top salad or side of bread pairs well*** HOW TO PUT THIS ISH TOGETHER So for the salad obvi chop all veggies and toss with your salad greens and for the tuna salad make sure it’s drained very well and mix with the mayo and seasoning , I used a 2 oz scoop for a portion of salad FOR THE LIQUID GOLD Sooooooooo yeah put all of the ingredients in a blender or food processor and blend it until it’s smooth and creamy & pour that s*** all over your salad (decrease your healthy salad levels I dare you) NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #foodie #food #foodporn #foodblogger #instafood #igfood #foodlove #foodgasm #foods #eating #goodeats #eats #chef #cheflife #kitchen #thicc #issa #bloggerlife #blog #bloggers #cucumber #dinner #ranch #foodphotography #nom #salad #veggies #tuna

A post shared by Thicc Kitchen (@thicckitchenqc) on Sep 9, 2018 at 8:26am PDT

Friday

ITALIAN BAKED ZITI

I always feel like Friday, or the weekend, is time to indulge a little. So let’s feel a little less terrible about ourselves indulging because HEY! dinner was only $15 and will only take about 15 to 20 minutes to make!

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ITALIAN BAKED ZITI **I was so fat and to excited to eat that I forgot to take a before pic, f*** me right ** (YASSS this dish will cost you UNDER 15$ and it’ll jazz up any boring pasta night !) RECIPE: 1 box penne or ziti noodles 1 10oz container ricotta cheese 2 cups shredded motz 1 cup grated Parmesan 2 tbs dried parsley 1 jar tomato sauce (any kind you like I used caramelized onion and roasted garlic tomato sauce) Red pepper flakes , salt and pepper to taste HOW TO PUT THIS ISH TOGETHER So basically cook your noods (obvi) then in another bowl mix all of the ricotta , 1/2 the motz, 1/2 the parm, parsley , red pepper flakes , and salt and pepper to taste . Add 1 cup of the left over pasta water , then add the jar of pasta sauce . Once the noodles are done strain remaining water and mix in with the ricotta mix. Pour into casserole dish and top with remaining motz and parm. Bake at 350*F until sauce is bubbly NOW PUT THAT S*** IN YOUR MOUTH AND EAT IT Thanks as always @torimcgeehon #dinner #italian #pasta #sauce #tomato #ziti #bake #casserole #budget #meal #cheap #spaghetti #noods #food #foodporn #foodblogger #blog #blogger #blogging #chef #cheflife #kitchen #thicc

A post shared by Thicc Kitchen (@thicckitchenqc) on Sep 17, 2018 at 4:05pm PDT

Freestyle Weekend:

Your Choice!
We feel the weekend is the perfect time to enjoy your leftovers or have the opportunity to support your local establishments.
Otherwise, we encourage you to check out Tori’s Instagram or Facebook to get more recipe inspired ideas!

BUT WAIT, THERE’S MORE

If you’re like us, some nights there is just too much going on to find time to cook! On those nights, convenience takes precedence. That doesn’t have to mean you are giving up quality, though! We asked Tori for her expert advice on those days that we’re just too tired or busy to prepare a meal.
This week, she recommends supporting THESE local establishments:

If you are feeling tired in the morning:

“Here is your motivation to get up and going! Try stopping by Theo’s Java Club in Rock Island and check out my favorite drink, the Theo latte; it’s warm, thicc, and comforting in the morning but sure to get you moving with two shots of espresso.”
Website: https://theosjavaclub.com/

If you don’t have the time:

“Try swinging by Cafe Express Deli on Locust Street in Davenport! The #7 is my favorite (warm melt-y provolone, chicken, tomato, onion, avocado, AND spicy mayo) *drooling*”
Website: https://cafeexpressdeli.com/

If you have time for a sit-down but just really aren’t feeling like cooking:

“My last piece of advice for you, this week, is to check out El Mexicano in Moline right on the railroad tracks. I like to order the chicken tacos with cilantro and onion. DON’T forget the salsa verde, I’d sell my soul for and endless supply of that stuff. Before you leave, check out the huge grocery store with a wide variety of products you won’t find in a normal grocery store!!”

As always, if you have any questions about my recipes or suggestions please reach out! Also, of course, let me know some of your favorite QC food related establishments or anything you would like me to check out!!

. . .

Thanks, as always,
Tori McGeehon

If you would like to download our FREE printable for this weeks Menu Plan…Simply login to view the download link below. If you don’t have a local account…you can sign up now for free here.

(A new updated download will be available every week so you can create your very own ThiccKitchen Cook Book/Meal Planner for FREE!)

Make sure if you are following along with us and creating Tori McGeehon’s Dishes, to share them on your Instagram using this hashtag: #thicckitchenqc

tori mcgeehon

Tori is a 2015 Kendall College grad with a degree in the sciences of baking and pastry, and a passion for working in the kitchen! She has her small business, “Cakes by Tori,” and she also works as a head chef and kitchen manager of a small corporate office! Her Instagram page is separate from her business and she does it just for the love of food. But, let us tell you, it is ALL the hype and she backs it up with killer recipes and her witty, youthful captions and instructions!

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