What’s for Dinner 5/21-5/25

Monday: Green Chili Chicken, Brussels sprouts and mixed berries

Recipe: Green Chili Chicken

2-3 lbs boneless skinless chicken thighs

olive oil to baste

salt and pepper

2 (4 oz) cans diced green chiles

1/4 cup olive oil or coconut oil

1 TBSP chili powder

1 tsp garlic powder

1 tsp salt

dash cinnamon

Preheat oven to 275 degrees. Line the bottom of a broiler pan with foil and place chicken on top of broiler pan. Baste with olive oil, salt and pepper. Bake in oven for 45 minutes. While that’s cooking, process green chiles, chili powder, garlic powder, salt and cinnamon in a food processor. After chicken has baked for 45 minutes, remove from oven and baste generously with the green chili mixture. Increase oven to 325 degrees and return chicken to oven for 10 minutes, remove and flip chicken over. Turn oven to broil and broil for another 6 or 7 minutes.

Tuesday: Easy Peasy Tri-Tip, watermelon and green beans

1 (2 lb) tri-tip

1/4 cup olive oil

1/4 cup coconut aminos

2-3 cloves chopped garlic

salt and pepper to taste

Combine all the ingredients in a Ziploc bag and let marinate for at least a 1/2 hour. Preheat oven to 375 (or preheat grill) and bake in oven for about 20 minutes. Flip over and cook another 20 minutes or so, to desired doneness. Let sit for 10 minutes before carving.

Wednesday: Cajun Blackened Fish, pineapple and mixed green salad

Recipe: Cajun Blackened Fish

4 filets of mild fish (I used Ono, which I bought at Costco)

1 TBSP paprika

1.5 tsp salt

1 TBSP garlic powder

1 tsp black pepper

1 tsp onion powder

1/4-1/2 tsp cayenne pepper

1 tsp dried thyme

2 TBSP coconut oil

Heat oil in a large skillet over medium-high heat. Combine all the spices in a small bowl and coat one side of each filet with the spice mixture. Place into pan and cook for 4-5 minutes, flip over, sprinkle with the rest of the spices, and cook other side. Time will depend on how thick your filet is. Cook until blackened and fish easily flakes.

Thursday: Leftovers from previous days

Friday: Tuna Salad, mixed veggies and some type of fruit

3 cans of albacore tuna, no crazy added ingredients (THIS is an awesome brand, but is very expensive)

3/4 – 1 cup homemade mayo

1 tsp mustard

1 tsp dill

salt and pepper to taste

paprika to garnish

Combine all ingredients except paprika in a bowl. Serve over a bed of spinach and garnish with a bit of paprika.

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