Monday: Simple T-Bone Steak, zucchini and watermelon
4 T-Bone steaks
Preheat broiler to high, and place oven rack a few inches from heat. Line a broiler pan with foil and place steaks on pan. Sprinkle each steak generously with garlic salt and chili powder and place in oven for 4-5 minutes. Flip steaks over, sprinkle with garlic salt and chili powder, and broil for another 4-5 minutes, until desired doneness.
Tuesday: Sweet and Spicy Chicken Drumsticks, olives and pineapple
3 lbs chicken drumsticks
1 cup raw honey
1/2 tsp – 3/4 tsp cayenne pepper
1 TBSP paprika
1 TBSP salt
In a small saucepan, heat the honey, cayenne, paprika and salt until warmed through, but not hot. Place drumsticks into a large Ziploc bag and pour the honey mixture into the bag. Toss to coat the chicken, and refrigerate for about an hour, turning once. Preheat oven to 375 degrees and line a broiler pan with foil. Place chicken on broiler pan and bake for about 10 minutes. Turn oven to “broil” and broil for 5 minutes. Flip chicken over, turn oven back to bake, and cook for about another 10 minutes. Turn oven to “broil” again and broil for the last 5 minutes, until crisped. Let sit for a few minutes before serving.
Wednesday: Beef roast, apples and mixed greens salad
Recipe: Beef roast
1 (4-5 lb) round tip beef roast
6-7 carrots, cut into chunks
2 onions, quartered
3 TBSP olive oil
Preheat oven to 225 degrees, and heat oil in a deep pot. Sprinkle roast on all sides generously with garlic salt, and sear all sides in heated oil. Place into a baking pan with sides, add carrots and onions, sprinkle with a bit more garlic salt and cover tightly with foil. Bake in oven for about 2 hours, then increase heat to 300 degrees. Bake for another 1/2 hour, then remove foil. Bake another 15-30 minutes, until temp reaches at least 145 degrees. Let rest for 10 minutes before carving.
Thursday: Leftovers from previous days
Friday: Ginger Glazed Mahi Mahi, green beans and blueberries
Recipe: Ginger Glazed Mahi Mahi
3 TBSP honey
3 TBSP coconut aminos
3 TBSP balsamic vinegar
1 tsp ground ginger
1 clove garlic, minced
2 TBSP olive oil + 2 TBSP olive oil (separated)
4 Mahi Mahi filets (I buy them frozen from Costco)
salt and pepper to taste
Combine the honey, coconut aminos, balsamic vinegar, ginger, garlic, salt and pepper, and the 2 TBSP of olive oil in a large Ziploc bag. Add the fish filets to the bag. Refrigerate for 20 minutes to marinate. Heat remaining olive oil in a large skillet over medium-high heat. Remove fish from the bag, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze. Spoon glaze over fish, and serve immediately.