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Enjoy your week!
Monday: Broiled Catfish Fillets with Broccoli and pineapple
2 lbs catfish fillets
2 tsp garlic powder
1 tsp paprika
1 tsp black pepper
1 tsp cumin
2 tsp celery salt
1/2 tsp cayenne pepper
1 tsp onion powder
salt to taste
olive oil to baste
Preheat broiler, and line a baking sheet with foil. In a small bowl, combine all spices. Place catfish on baking sheet and baste with olive oil. Sprinkle with spice mixture. Place in oven, close to heat, for 3-4 minutes. Flip over, baste with olive oil and sprinkle with spices. Broil for another 3-4 minutes. Remove from oven and serve promptly.
Tuesday: Sweet Potato Vermicelli Stir Fry with blueberries
One 20-oz package sweet potato vermicelli (this is the brand I used–I picked it up at the Asian market nearby. The only ingredients are sweet potato starch and water!)
8 oz grated carrots
3 cloves garlic, minced
4 green onions, diced small
4 tsp honey
8 oz chopped spinach (I used frozen)
2 TBSP sesame seeds
1 onion, sliced thin
2 tsp olive oil
4 tsp sesame oil
Cook noodles according to package directions (they cook pretty fast). Remove from pan and rinse with cold water. Set aside.
In a large wok, heat olive oil over medium heat. Add onion and cook until translucent. Add carrots and garlic and cook until fragrant. Add remaining ingredients and cook until noodles are heated through and veggies are desired consistency. Serve promptly.
Wednesday: Simple Crock pot chuck roast with cauliflower and sliced apples
3.5 lb chuck roast
1 can diced tomatoes (14.5 oz)
1 large onion, quartered
Few stalks of celery, sliced, if desired
5-6 carrots, chopped into large chunks
garlic salt and pepper to taste
Place meat into crock pot. Pour remaining ingredients over meat. Cook on low for 6-8 hours, or high for less, depending on how long you want it to cook. Enjoy!
Thursday: Leftovers from previous days
Friday: Meatza Pie Night!
Recipe: Meatza Pie (from Well Fed)
For the crust:
3 pounds ground beef
6 tsp. Italian seasoning
3 tsp. olive oil
3 cloves garlic, minced
3 tsp. Italian seasoning
1.5 cans tomato paste
3/4 cup water
Toppings (totally optional, these are just the ones we used):
3/4 cup pan-friend broccoli (just put in a heated pan with a bit of olive oil and cook for 5-6 minutes, until browned) or you can just microwave for 4-5 minutes if you’re short on time
1 can black olives, sliced (I use the “Lindsey Naturals” brand that only has olives, water and salt)
2 onions, sliced and caramelized
If you have four 9-inch pie pans or pie plates, pull them out. If you don’t have that many, you can just prepare one at a time if need be. Preheat oven to 400 degrees. Mix the ground beef and Italian seasonings until combined.
Divide the meat into four equal parts. Roll into a ball and press evenly into pie pans. Repeat for all the “crusts.” Bake in oven for 10-15 minutes, until meat is cooked through and is browned a bit. Leave oven on, remove from oven and allow to cool in pan while you make the sauce.
Heat a small saucepan over low heat, then add the olive oil, garlic, and Italian seasoning and stir until fragrant, about 20 seconds. Add the tomato paste and stir until combined. Add water, bring to a boil, then simmer for 5 minutes until thickened, and then set aside. *
*I had to add about another 1/2 to 3/4 cup of water to get it to the consistency that I wanted.
Cover a large baking sheet with aluminum foil and place meat crusts (removed from pie pans) onto baking sheet. Spread about 1/4 of the sauce on each meat crust, leaving about a 1/2 inch border around the edges. Arrange the vegetables on top, pressing gently into sauce. Pop pizza back into oven and cook for another 7-9 minutes, until hot and browned to your liking.