Monday: Indian-Spiced Chicken Drumsticks, watermelon and marinated grilled zucchini
Recipe: Indian-Spiced Chicken Drumsticks
3 lbs chicken drumsticks
2 TBSP garlic salt
1 TBSP chili powder
1 TBSP curry powder
2 tsp turmeric
Preheat oven to 375 degrees and line a broiler pan with foil. Lay drumsticks on broiler pan. In a small bowl, combine all the spices. Sprinkle each drumstick generously with the spices and bake in oven for about 15 minutes. Flip each drumstick over and sprinkle the other side with spices. Bake for another 15-20 minutes, or until juices run clear.
Tuesday: Grown-up fish sticks, french green beans and strawberries
Recipe: Grown-up fish sticks
4 cod filets, cut into strips
1 TBSP garlic salt
1 TBSP paprika
couple TBSP olive oil
Combine all ingredients in a bowl and let marinate for at least a 1/2 hour. Preheat broiler in oven and line a baking sheet with foil. Lay the cod strips onto baking sheet and broil a few inches from heat for 4-5 minutes per side.
Wednesday: Broiled Pork Chops, Brussels sprouts and blueberries
Recipe: Broiled Pork Chops
6 pork chops
1/4 cup melted coconut oil
Preheat oven to 375 degrees and line a baking sheet with foil. Using a meat tenderizing tool, beat chops on both sides to tenderize. Lay pork chops in baking sheet and baste with coconut oil. Sprinkle with garlic salt and pepper and bake for about 7 minutes, flip over and baste/sprinkle the other side. Broil for another 6-7 minutes, and remove from oven.
Thursday: Leftovers from previous days
Friday: Shrimp with green beans, frozen mixed berries and olives
Recipe: Shrimp with Green Beans
2 lbs small cooked shrimp
1 lb fresh french green beans, cut into about 1″ pieces
1 TBSP garlic salt
2 tsp paprika
pepper to taste
3 TBSP olive oil
Heat oil in a large skillet over medium-high heat. Add green beans, cover and cook for 5-7 minutes, stirring occasionally until starting to crisp. Remove lid, add garlic salt, paprika and pepper and cook for another few minutes. Add shrimp and cook until heated through.