What’s for Dinner 6/25-6/30

grown up fish sticks

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

garlic salt

pepper

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.

 

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!!

What’s for Dinner 12/19-12/23

Can’t believe Christmas is a week away! Enjoy the new “printer friendly” button, and let me know if it’s giving you problems!

Monday: Breaded pork chops, steamed broccoli and diced apples

Recipe: Breaded pork chops

3-4 pounds pork chops

1 cup almond flour

1 tsp garlic powder

1 tsp paprika

1 egg

1 tsp salt

1/4 cup olive oil

In a skillet, heat the olive oil over medium-high heat. While that’s heating, in a bowl combine all the spices. In a separate bowl, whisk egg with a fork. Dip each chop in the egg and then coat with the spice mixture. Put directly into heated oil and cook for approximately 5-6 minutes. Flip over and cook for another 5-6 minutes, depending on the thickness of your chops.

Tuesday: Crispy drumsticks, green beans and cantaloupe

Recipe: Crispy drumsticks *Whole30 Compliant

3-4 pounds chicken drumsticks

2-3 TBSP garlic salt

1 TBSP chili powder

3-4 TBSP olive oil

Preheat oven to 375 degrees. Line a broiler pan with aluminum foil. Put drumsticks in a large bowl. Add remaining ingredients and toss together until chicken is coated. Put in oven for about 25 minutes, then switch oven to broil and cook for another 5-10 minutes, until the skin is crispy and brown. Let cool for a few minutes before serving.

Wednesday: Crock pot sirloin tip roast, cauliflower “rice” and sliced avocadoes

 Recipe: Crock pot sirloin tip roast *Whole30 Compliant
 
3.5 pound sirloin tip roast
 
7-8 large carrots, cut in couple inch pieces
 
1 large onion, cut into large chunks
 
1 (14.5 oz) can of beef broth (no preservatives or crazy added ingredients. Even better–use some beef broth you’ve saved from a previous roast!)
 
4-5 cups water
 
3-4 TBSP garlic salt
 
1 tsp chili powder
 
1/2 tsp cumin
 
pepper to taste
 
Place all ingredients in crock pot and stir liquids a bit to combine. Turn on low for 8-9 hours.
 
*Note: I was short on prep time for this, so I just placed a frozen roast into the crock pot. I usually like to quickly sear the outside of a roast on high heat in a pan, but it’s great either way. 
 
Recipe: Cauliflower rice (adapted from “Make It Paleo” Cookbook) *Whole30 Compliant

1 cauliflower

2 TBSP olive oil

1 small yellow onion, diced small

2 cloves garlic, minced

salt and pepper to taste

Remove main stem from cauliflower and chop into large chunks. Put chunks in food processor and pulse until it has a course texture, like rice grains. (If you don’t have a food processor, just use a cheese grater.) Heat oil in skillet over medium heat. Add onion and garlic, and cook until onion is translucent. Add in cauliflower rice and continue to saute for 5-7 minutes. Season with salt and pepper and serve.

Thursday: Leftovers from previous days (hopefully you have plenty!)

Friday: Tuna salad, roasted butternut squash and frozen strawberries

Recipe: Tuna salad

3 cans of albacore tuna, no crazy added ingredients (THIS is an awesome brand, but is very expensive)

3/4 – 1 cup homemade mayo

1 tsp mustard

1 tsp dill

salt and pepper to taste

paprika to garnish

Combine all ingredients except paprika in a bowl. Serve over a bed of spinach and garnish with a bit of paprika.

 

Recipe: Roasted butternut squash *Whole30 Compliant

1 large Butternut Squash (I buy the pre-cut stuff from Costco–in the cold veggies section), peeled and cubed

Olive oil

Garlic Salt

Pepper

Preheat oven to 400 degrees. Put squash into bowl, drizzle with olive oil, garlic salt and pepper. Stir it up, and lay in single layer on parchment-covered cookie sheet. Sprinkle with a bit more garlic salt. Roast for about 20 minutes, until tender and crisp on edges. Enjoy!