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Serves 1
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Directions

  1. 1Slice bell peppers, then chop cilantro, then bundle the cilantro.
  2. 2Add rice to a pot, then pour in water and corn, stir.
  3. 3Cover and cook.
  4. 4Unscrew the jarred salsa.
  5. 5Press into the dough and divide the tortilla dough into smaller pieces.
  6. 6Roll out the tortillas.
  7. 7Cook the tortillas in a pan.
  8. 8Add some oil to the pot, then add the chicken breasts and sliced bell peppers, season with salt.
  9. 9Add the salsa sauce to the pot.
  10. 10Shred the cooked chicken in the KitchenAid.
  11. 11Return the shredded chicken to the pot with the sauce.
  12. 12Place the chicken inside the tortillas and roll them up, then place them in a baking dish.
  13. 13Bake the flautas in the oven.
  14. 14Once baked, remove them from the oven, then plate them.
  15. 15Top with lettuce, cilantro, scallions, avocado, queso fresco, and sour cream.
  16. 16For day 2, add oil to a pot, then add the diced bell peppers and season with salt.
  17. 17Add the coconut tomato sauce.
  18. 18Add the shrimp and cook until fully cooked.
  19. 19Plate the rice, then add the shrimp and sauce.
  20. 20Garnish with fresh cilantro and scallions.
  21. 21For day 3, spread the bean quinoa mixture on a baking sheet, drizzle with oil, and season with salt.
  22. 22Crisp it up in the oven.
  23. 23Combine chopped lettuce, scallions, and cilantro in a bowl.
  24. 24Make the dressing: add salsa and sour cream to a bowl, then stir, and add water.
  25. 25Reheat the salsa-braised chicken.
  26. 26Assemble the salad: start with the greens, then add the salsa-braised chicken, the crispy bean quinoa, and the dressing.
  27. 27Top with avocado, queso fresco, and sliced scallions.
  28. 28For day 4, add lime juice, oil, and scallions to the jar of salsa, then shake well.
  29. 29In a bowl, combine the skirt steak with sliced onions and bell peppers, pour the marinade over it, and season with salt.
  30. 30Mix well, then cover with plastic wrap and let it marinate for 30 minutes at room temperature.
  31. 31Heat oil in a pan, then add the frozen corn and season with salt.
  32. 32Sear until charred.
  33. 33Chop the avocado.
  34. 34Combine the charred corn, chopped avocado, scallions, lime juice, salt, olive oil, and cumin in a bowl.
  35. 35Sear the marinated steak in a cast iron skillet until desired internal temperature, also sear the bell peppers and onions until caramelized.
  36. 36Plate the bean quinoa mixture, then top with sliced steak and the seared bell peppers and onions.
  37. 37Add the corn salsa.
  38. 38Garnish with fresh cilantro and flaky salt.
  39. 39For day 5, slice the tomatoes.
  40. 40Heat oil in a pan, then add the sliced tomatoes and sear them.
  41. 41Add the curried coconut milk, then add the tilapia fillets and poach until fully cooked.
  42. 42Plate the rice, then add the poached tilapia fillets and sauce.
  43. 43Garnish with fresh cilantro and scallions.

Ingredients

  • 1 cup basmati rice
  • 0.25 cup frozen sweet corn
  • 2 cups water
  • 4 small yellow onion
  • 6 cloves garlic
  • 3 limes
  • 2 hearts romaine lettuce
  • 1 bunch scallions
  • 1 bunch cilantro
  • 1 bell pepper
  • 3 avocados
  • 1 Thai chili or serrano pepper
  • 16 oz jarred salsa
  • 16 oz can fire-roasted tomatoes
  • 4 cups chicken or vegetable stock
  • 13.5 oz can full-fat coconut milk
  • 15 oz canned black beans
  • 15 oz canned kidney beans
  • 1 cup quinoa
  • 12 flour tortillas
  • 1 cup sour cream or Greek yogurt
  • 0.25 cup crumbled queso fresco
  • 1.75 cups sweet petit corn
  • 2 oven-baked flautas
  • 2 8-9 oz boneless skinless chicken breasts
  • 1 lb skirt steak
  • 18 20 large shrimp
  • 2 4-oz delicate white fish fillets
  • oil
  • salt
  • cumin

Equipment

knifecutting boardpotspatulameasuring cuppanlidjarbaking dishovenplatekitchen aidtongsbowlsqueezerplastic wraptray

Tips

  • prep ingredients ahead of time to cook more efficiently throughout the week
  • you can use flank steak instead of skirt steak for the marinade
  • you can use store-bought tortillas instead of homemade