The Asparagus-stuffed Beef Kebobs on Wednesday were a big hit in our house. Even my son, who says the word asparagus is a “bad word” because he can’t stand it, actually ate and said, “It’s good!” That’s a big stamp of approval in my book!
Monday: Easy Broiled Chicken, Brussels sprouts and strawberries
Recipe: Easy Broiled Chicken
3 lbs chicken thighs (bone-in, skin-on)
olive oil for basting
Preheat broiler in oven, and line a broiler pan with foil. Lay the thighs on the broiler pan, baste with olive oil, sprinkle generously with garlic salt and paprika. Broil for 15 minutes, change oven to “bake” at 350 degrees and bake for another 20 minutes, or until juices run clear.
Tuesday: Balsamic Salmon, kale salad and blueberries
4 salmon filets
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tsp crushed red chili pepper flakes
1/2 tsp salt
1/4 tsp pepper
2 TBSP olive oil or coconut oil
Combine all ingredients in a large Ziploc bag and let marinate for a 1/2 hour. Heat oil in a skillet over medium-high heat. Add salmon, discarding marinade. Cook for about 4-5 minutes, flip over, and cook another 4 minutes or so, until it flakes easily.
Wednesday: Asparagus-stuffed Beef Kebobs, green beans and bananas
Recipe: Asparagus-stuffed Beef Kebobs
3 pounds ground beef
2 tsp onion powder
2 TBSP chili powder
1.5 TBSP cumin
2 tsp salt + about 3 TBSP (separated)
2 tsp ground black pepper
3 TBSP chopped cilantro
1 small Jalapeño pepper (optional–use only if you like spice)
8-10 asparagus spears, rough ends cut off
olive oil to drizzle
wooden or metal skewers 16-20
Preheat oven to 350 degrees, and line a broiler pan with foil. Cut the asparagus spears in half and put each half on a skewer. Add 3 TBSP (or so) of salt to a very large bowl and add hot water. Set the skewered asparagus into the hot salted water to soak while you prep the rest of the meal. In another large bowl, combine the meat, onion powder, chili powder, cumin, salt and pepper, cilantro and Jalapeño, if desired. Remove asparagus from water and set onto paper towels to drain. Take a handful of meat and roll it into a “kabob” form:
Press the asparagus into the meat and form the meat around the asparagus. Lay on the broiler pan and drizzle lightly with olive oil. Bake for 20-25 minutes, flipping half way through, and let cool for about 5 minutes before eating.
Thursday: Leftovers from previous days
Friday: Curried Pork Chops, zucchini and blueberries
Recipe: Curried Pork Chops
6 pork chops
3 TBSP olive oil
3 tsp garlic salt
2-3 tsp chili powder
2 tsp curry powder
1/2 tsp ground ginger
Heat oil in a skillet over medium heat. In a small bowl, combine spices. Sprinkle generously over one side of the pork chops and place, spice-side-down, into the heated skillet. Sprinkle other side with remaining spices. Cook for about 5-6 minutes, and flip over. Cook for another 5-7 minutes, depending on the thickness of your chops. Let sit for 5 minutes before eating.