What’s for Dinner 4/16-4/20

Monday: Curried Pork Chops with Roasted Green Beans

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.

Recipe: Roasted Green Beans

1.5 lbs fresh French green beans

couple TBSP olive oil

couple TBSP garlic salt

Preheat oven to 350 degrees, and line a baking sheet with aluminum foil. In a large bowl, toss together all ingredients. Pour onto baking sheet and bake for about 15 minutes, until crisping.

Tuesday: “The Grub” Meatballs with Green Salad and Bananas


3 lbs ground beef (grass-fed preferred)

2 TBSP garlic salt

1 onion, diced small or grated

2-3 stalks celery, diced very small

2 eggs

3 TBSP chopped cilantro

2-3 TBSP olive oil

Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated. Form into golf ball-sized meatballs (or a tad larger).

Place into heated pan and cover for about 6 minutes. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.

Wednesday: Broiled salmon with mango salsa and Crisped broccoli and bacon

Recipe: Broiled salmon with mango salsa

Salmon:

4 salmon fillets, skin on

olive oil for basting

garlic salt to taste

pepper to taste

red chili pepper flakes to taste

Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the salsa:

Mango Salsa:

2 mangoes, pitted and diced small

3 TBSP diced red onion

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/2 tsp red chili pepper flakes

1 TBSP olive oil

Combine all ingredients in a bowl and pour over salmon. Yum!

 

Recipe: Crisped broccoli and bacon

4 cups broccoli, cut small

1 TBSP olive oil

5 strips cooked bacon, cut into piece

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisping. Add broccoli and cook for another 7-8 minutes. Salt and pepper if desired. Serve promptly.

Thursday: Leftovers from previous days

Friday: Ham soup with Sweet Potato Wedges and garlic/olive oil dip

Recipe: Ham soup

2 TBSP olive oil

1 onion diced

1 large leek, or 2 small, sliced

1-2 tsp. garlic

2 bunches collard greens

2 small ham hocks, or a leftover ham bone (if you’re doing the Whole30, be careful to read your labels!)

2 cups organic vegetable broth (carefully read those ingredients!)

8 cups water

salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add onion and leeks, cook until onion is translucent. Meanwhile, de-stem collards by laying flat and slicing on both sides of the rib of each leaf. I just stacked a couple on top of each other and cut them at the same time. Add garlic, salt and pepper, and collard greens. Cook until greens are wilted. Add ham hocks, vegetable broth and water. Bring to boiling, reduce heat to low and cover for 1-2 hours. The longer you let it simmer, the better it tastes!

Recipe: Sweet potato wedges

5-6 sweet potatoes, rinsed

2-3 TBSP olive oil

garlic salt and pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with foil. Slice sweet potatoes into wedges (no need to peel) and place into large bowl. Add olive oil and stir until all the potatoes are covered with oil. Spread onto baking sheet in single layer and sprinkle with garlic salt and pepper. Bake for 20-25 minutes, until crisp on the outside, soft on the inside! Serve promptly.

What’s for Dinner 1/23-1/27

I’m on Day 21 of the Whole30. And I’ve learned a lot about my eating habits. Some of them may seem obvious, but I think I might be a little dense and never really made the connections. I also think my observations have been a bit magnified due to my grandma’s death last week. Here’s what I’ve discovered so far:

*Sadness makes me want chocolate

*When I feel I’ve had a rough day, I feel I deserve a treat

*I crave sweets in the evening…and the afternoon…when I’m bored…or when I’ve just eaten a meal.

*I feel empowered by not giving in to my sugar tantrums

*When I’m out by myself, I’m tempted to pick myself up “a little something” just because no one’s there to witness my indulgence (don’t worry–I haven’t!)

*It is possible for me to be master of my cravings. I don’t have to give in to them, no matter how difficult it may seem

*I’ve changed from thinking, “I can’t wait to eat a piece of cheesecake when this is over” to “I can’t wait to see how this ultimately changes my way of thinking.”

*I’m feeling pretty darn good, and I’m liking it!

And with that, here is this week’s menu!

Monday: London Broil steak with roasted bell peppers and blueberries

Recipe: London broil steak with roasted bell peppers

London Broil:

1.5-2 lb London broil steak

2 TBSP olive oil

2 tsp. apple cider vinegar

2-3 TBSP garlic salt

1 tsp pepper

Combine all ingredients in a Ziploc bag and marinate for a few hours or overnight in fridge. Remove from fridge a 1/2 hour before ready to cook. Line a broiler pan with foil. Set steak in middle and follow steps for bell peppers:

Roasted Bell Peppers:

3 bell peppers, sliced thin

3 TBSP olive oil

1-2 tsp garlic salt

Combine ingredients in a bowl and stir to combine. Spread onto broiler pan around the steak.

Preheat broiler, place pan a few inches from heat. Cook 6-7 minutes, flip over and cook another 6 minutes. *Be careful not to overcook as it can get tough quick!

 

 

 

 

 

 

Tuesday: Broiled salmon with mango salsa and Crisped broccoli and bacon

Recipe: Broiled salmon with mango salsa

Salmon:

4 salmon fillets, skin on

olive oil for basting

garlic salt to taste

pepper to taste

red chili pepper flakes to taste

Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the salsa:

Mango Salsa:

2 mangoes, pitted and diced small

3 TBSP diced red onion

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/2 tsp red chili pepper flakes

1 TBSP olive oil

Combine all ingredients in a bowl and pour over salmon. Yum!

Recipe: Crisped broccoli and bacon

4 cups broccoli, cut small

2 TBSP olive oil

5 strips cooked bacon, cut into piece

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisping. Add broccoli and cook for another 7-8 minutes. Salt and pepper if desired. Serve promptly.

Wednesday: Sausage-stuffed zucchini casserole with pineapple

Recipe: Sausage-stuffed zucchini

7-8 zucchini squash

2 lbs Italian sausage

1/2 tsp salt

1/2 tsp pepper

olive oil to baste zucchini

Cut ends off zucchini and cut in half lengthwise. With a melon baller or knife, scoop out flesh of zucchinis and set aside in a bowl. Lay in a casserole dish, baste with olive oil and a bit of salt and pepper. Cook under broiler for a few minutes until browned a bit. Remove from oven and set aside.

Preheat oven to 350 degrees. In a large skillet, brown sausage. Mix with the reserved zucchini flesh. Add salt and pepper and “stuff” zucchini with sausage mixture. Cover with foil, and bake for 25-30 minutes.

Thursday: Leftovers from previous days and Pecan butternut crunch

Recipe: Pecan butternut crunch

2 lbs butternut squash, cubed (I buy the pre-cubed stuff from Costco)

1 TBSP garlic salt

1/4 cup chopped pecans

2-3 TBSP olive oil

1 TBSP dried parsley

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Pour into small casserole dish, cover and cook for 20 minutes. Uncover and cook for another 10-15 minutes, until browning on edges.

 

Friday: Asian-spiced shrimp with green beans and carrots

Recipe: Asian-spiced shrimp

2 lbs medium shrimp, pre-cooked, de-tailed and shelled

1/4 cup olive oil

1/8 cup sesame oil

1/2 cup coconut milk (from the can)

2 tsp red chili pepper flakes

1 tsp salt

coconut oil for pan

Combine all ingredients except coconut oil in a large Ziploc bag. Let marinate for a few hours. Remove from fridge about a 1/2 hour before cooking if possible. Preheat a large skillet or large griddle over medium-high heat. Baste with coconut oil. Add shrimp in a single layer, flip over after about one minute and remove from pan and cook for one more minute. Set aside, and repeat until finished.

Have a great week!