What’s for Dinner 2/27-3/2

I’m so sorry there aren’t photos with most of the meals for this week–I’ve been trying to upload pics from two different computers all day, but they aren’t working. I’ll keep trying as the day goes on, I just wanted to make sure I got this up for those of you who need to get your shopping done for the week!

Monday: Garlic Leek Shrimp and Broccoli with mixed berries

Recipe: Garlic Leek Shrimp

2 lbs medium cooked shrimp, peeled and deveined

1 small red onion, diced small

1 large leek, sliced thin

3 cloves garlic, minced

3 TBSP sesame oil

2 cups chopped broccoli

1 tsp salt

garlic salt to taste

red chili pepper flakes to taste

In  large wok or skillet, heat sesame oil over medium heat. Add onion and cook until softened. Add leek, garlic, broccoli, salt and seasonings and cook for 5-7 minutes. Add shrimp and cook until heated through. Serve warm.

 

Tuesday: Tuna salad with olives and broiled cauliflower

Recipe: Tuna salad

3 cans cold wild-caught tuna (I bought the “Wild Planet” brand from Costco)

2 stalks celery, minced

1/4 to 1/2 cup garlic mayo (depending on how much you like)

2 TBSP mustard

salt and pepper to taste

Combine all ingredients in a bowl. Cover and refrigerate for a 1/2 hour to let flavors mix. Serve over chopped lettuce or spinach, or between two large Romaine lettuce leaves.

Broiled cauliflower:

1 head cauliflower, cut into bite-size pieces

few TBSP olive oil

garlic salt to taste

Preheat broiler, and line a baking sheet with foil. Combine all ingredients in a bowl and stir to combine. Lay on baking sheet in single layer and broil for 12-15 minutes, until golden brown on edges and beginning to tender.

Wednesday: Onion and garlic-stuffed Milkfish* (or Tilapia) with green beans and frozen bananas

*We went to a local oriental market and bought some fresh fish for the first time. Although it was cool to cook fish this way, it was a pain to eat! I much prefer the fish that already have the bones and skin removed. But live and learn!

Recipe: Onion and garlic-stuffed Milkfish (or Tilapia)

1.5 pound Milkfish, head and tail removed

1/2 small yellow onion, quartered

4 cloves garlic

olive oil for basting

garlic salt to taste

parsley to taste

pepper to taste

Preheat oven to 350 degrees. Line a baking sheet with foil. Slice fish in half (not all the way through, but enough that you can “stuff” it) and baste with olive oil. Sprinkle both sides with seasonings. Lay on baking sheet and stuff with onion and garlic. Bake for about 25 minutes, until flaky and skin is crispy.

 

Thursday: Leftovers from previous days

 

Friday: Taco Salad with avocados and roasted Brussels sprouts

Recipe: Taco Salad

2 lbs ground beef

1 lb ground pork

1 small onion

2-3 cloves minced garlic

handful of cilantro, chopped

1.5 TBSP garlic salt

1 TBSP chili powder

1 tsp cumin

One 6-oz can tomato paste

2 TBSP olive oil

Heat olive oil in large skillet over medium-high heat. Add onion and cook until translucent. Add remaining ingredients, except cilantro, and cook until meat is browned. Add cilantro and cook for a few more minutes. Remove from heat and serve over chopped romaine lettuce.

Hope you enjoy this week’s menu! For those of you doing the CrossFit Challenge, only a few more days!

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