What’s for Dinner 4/21-4/25

Here’s next week’s menu! Enjoy–the Mahi Mahi is amazing!

Monday: Ginger Glazed Mahi Mahi with Roasted Green Beans and Pineapple


 

 

 

 

 

 

 

 

 

 

 

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.

Tuesday: Easy Tomato Chicken with broccoli and apple slices

Recipe: Easy tomato chicken

6 boneless, skinless chicken breasts

2 TBSP olive oil + 3 TBSP olive oil

(2) 14.5-oz cans diced tomatoes

2 TBSP apple cider vinegar

2 tsp salt

1 TBSP chili powder

1 clove garlic, minced

pinch of cayenne pepper

salt and pepper to taste

Heat 2 TBSP olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper and place into skillet. Brown both sides and remove from skillet (set aside). Add remaining ingredients and cook for about 5 minutes, until fragrant. Add chicken back to skillet, lower heat to medium-low, and cover. Cook for about 8 minutes, flip over, cover, and cook for another 8-10 minutes, until cooked through and juices run clear. Remove lid for last 3-4 minutes to allow the sauce to thicken a bit.

Wednesday: Indian Ground Beef with Cauliflower Rice and strawberries

Recipe: Cauliflower Rice

1 large head cauliflower

1 onion, diced small

2 TBSP olive oil

salt and pepper to taste

Remove stem and leaves from cauliflower. Chop into large chunks and pulse in a food processor until a rice consistency is achieved. Heat oil in a large skillet or wok over medium heat and cook onion until tender. Add cauliflower, salt and pepper and cook for about 5-8 minutes, until soft but not mushy. Remove from pan and set aside to keep warm.

Recipe: Indian Ground Beef (makes about 4 servings)

1 lb ground beef

1 TBSP olive oil

2 tsp curry powder

1 tsp turmeric

1 tsp paprika

1 tsp chili powder

2 tsp garlic salt

1 tsp onion powder

1 can diced tomatoes (14.5 oz)

Using the same skillet from your cauliflower rice, heat 1 TBSP oil over medium heat. Add meat and all other ingredients except the tomatoes and cook until beginning to brown. Add tomatoes and cover skillet. Cook for another 5 minutes or so. Remove lid and turn off burner, but leave skillet on the burner to help reduce the liquid a bit. Serve over cauliflower rice.

Thursday: Leftovers from previous days

Friday: Apple Cider Pork Chops with Zucchini

Recipe: Apple cider pork chops

6 pork chops

1 cup apple cider vinegar

2 tsp garlic, minced

1 tsp salt

1/2 tsp pepper

1/4 cup honey

Add all ingredients to a gallon-size Ziploc bag and let marinate for a few hours.

Preheat 3 TBSP olive oil in a large skillet over medium-high heat. Place pork chops in skillet and sprinkle with salt and pepper and drizzle with honey. Cook for about 5 minutes, flip over, sprinkle with salt, pepper and honey and cook another 5 minutes. Let rest for 5 minutes before serving.

What’s for Dinner 1/30-2/3

Well, my Whole30 journey will be over tomorrow! Can’t believe it’s already been 30 days. For those of you who started on January 1st, how did it go? Do you feel a difference? After a long morning of dealing with car issues, I’m ready for a nap. So, I’m just going to post this week’s recipes, and I’ll do a Whole30 recap this week. Have a wonderful week!

Monday: Roast turkey with cauliflower and green beans

Recipe: Roast turkey 

(1) 13-15 lb turkey

1 apple, quartered

1 lemon, cut on half and squeeze a bit to get juices flowing

1 onion, cut into large chunks

olive oil for basting

couple tablespoons Herbes de Provence

Garlic salt to taste

Preheat oven to 350 degrees. Remove giblets/neck/etc. from turkey. Stuff cavity with apple, lemon and onion. Baste turkey with olive oil, sprinkle generously with Herbes de Provence and garlic salt. Cover tightly with foil and bake for about 2 1/2 hours. Check internal temperature with meat thermometer. You are trying to reach 160 degrees, so if it’s not there yet, put it back in the oven and cook for another 20 minutes, and keep checking until temp is reached. Let rest for 10-15 minutes before carving. *

Gravy: Take pan drippings and carefully pour them into a medium saucepan. Add 3-4 TBSP of tapioca starch and whisk together. Heat, stirring constantly, until it starts to thicken. Add salt and pepper if needed.

*Note: Don’t forget to save your carcass for turkey soup!!

 

 

 

 

 

Tuesday: Leftover turkey with roasted asparagus and berries

Recipe: Roasted asparagus

1 lb asparagus

1/4 cup sliced almonds

couple tablespoons olive oil

garlic salt to taste

Preheat broiler Cut tough ends off asparagus. Put in bowl, pour olive oil and garlic salt over it, and mix around with hands to make sure asparagus is covered with oil. Pour onto foil-lined baking sheet. Cook in oven for 3-4 minutes, top with sliced almonds, and cook for another 5 minutes or so. Don’t overcook! 

Wednesday: Apple cider pork chops with broccoli and apples

Recipe: Apple cider pork chops

6 pork chops

1 cup apple cider vinegar

2 tsp garlic, minced

1 tsp salt

1/2 tsp pepper

1/4 cup honey

Add all ingredients to a gallon-size Ziploc bag and let marinate for a few hours.

Preheat 3 TBSP olive oil in a large skillet over medium-high heat. Place pork chops in skillet and sprinkle with salt and pepper and drizzle with honey. Cook for about 5 minutes, flip over, sprinkle with salt, pepper and honey and cook another 5 minutes. Let rest for 5 minutes before serving.

Thursday: Purple cabbage casserole with Chipotle Ranch dressing, roasted Brussels sprouts and pineapple

Recipe: Purple cabbage casserole with Chipotle Ranch dressing

Cabbage ingredients: 

3 TBSP olive oil

1/2 head purple cabbage, shredded, or cut into thin strips

1 onion, sliced thin

1 TBSP garlic salt

Meat ingredients: 

3 pounds ground beef

1-2 TBSP garlic salt

1-2 tsp chili powder

1 TBSP chopped parsley

1 tsp mustard

Preheat oven to 350 degrees. Heat 3 TBSP olive oil over medium heat in skillet. Add all cabbage ingredients and cook for 7-10 minutes, until tender. Pour into a large casserole dish. Add all meat ingredients to skillet and cook until ground beef is lightly browned. Pour on top of cabbage. Cover tightly with foil and cook for 25-30 minutes. Drizzle with Chipotle Ranch dressing.

 

Friday: Paleo butternut squash lasagna

This recipe is so good. Like I-had-it-for-breakfast-and-lunch-the-next-day-good. Yum!! I doubled the recipe to make a 9×13 pan. I picked a larger butternut squash instead of 2 small ones, and I had plenty of squash to go around.

Check it out HERE. Enjoy!!