What’s for Dinner 5/21-5/25

green chili chicken

Monday: Green Chili Chicken, Brussels sprouts and mixed berries

Recipe: Green Chili Chicken

2-3 lbs boneless skinless chicken thighs

olive oil to baste

salt and pepper

2 (4 oz) cans diced green chiles

1/4 cup olive oil or coconut oil

1 TBSP chili powder

1 tsp garlic powder

1 tsp salt

dash cinnamon

Preheat oven to 275 degrees. Line the bottom of a broiler pan with foil and place chicken on top of broiler pan. Baste with olive oil, salt and pepper. Bake in oven for 45 minutes. While that’s cooking, process green chiles, chili powder, garlic powder, salt and cinnamon in a food processor. After chicken has baked for 45 minutes, remove from oven and baste generously with the green chili mixture. Increase oven to 325 degrees and return chicken to oven for 10 minutes, remove and flip chicken over. Turn oven to broil and broil for another 6 or 7 minutes.

Tuesday: Easy Peasy Tri-Tip, watermelon and green beans

1 (2 lb) tri-tip

1/4 cup olive oil

1/4 cup coconut aminos

2-3 cloves chopped garlic

salt and pepper to taste

Combine all the ingredients in a Ziploc bag and let marinate for at least a 1/2 hour. Preheat oven to 375 (or preheat grill) and bake in oven for about 20 minutes. Flip over and cook another 20 minutes or so, to desired doneness. Let sit for 10 minutes before carving.

Wednesday: Cajun Blackened Fish, pineapple and mixed green salad

Recipe: Cajun Blackened Fish

4 filets of mild fish (I used Ono, which I bought at Costco)

1 TBSP paprika

1.5 tsp salt

1 TBSP garlic powder

1 tsp black pepper

1 tsp onion powder

1/4-1/2 tsp cayenne pepper

1 tsp dried thyme

2 TBSP coconut oil

Heat oil in a large skillet over medium-high heat. Combine all the spices in a small bowl and coat one side of each filet with the spice mixture. Place into pan and cook for 4-5 minutes, flip over, sprinkle with the rest of the spices, and cook other side. Time will depend on how thick your filet is. Cook until blackened and fish easily flakes.

Thursday: Leftovers from previous days

Friday: Tuna Salad, mixed veggies and some type of fruit

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.

What’s for Dinner 2/27-3/2

I’m so sorry there aren’t photos with most of the meals for this week–I’ve been trying to upload pics from two different computers all day, but they aren’t working. I’ll keep trying as the day goes on, I just wanted to make sure I got this up for those of you who need to get your shopping done for the week!

Monday: Garlic Leek Shrimp and Broccoli with mixed berries

Recipe: Garlic Leek Shrimp

2 lbs medium cooked shrimp, peeled and deveined

1 small red onion, diced small

1 large leek, sliced thin

3 cloves garlic, minced

3 TBSP sesame oil

2 cups chopped broccoli

1 tsp salt

garlic salt to taste

red chili pepper flakes to taste

In  large wok or skillet, heat sesame oil over medium heat. Add onion and cook until softened. Add leek, garlic, broccoli, salt and seasonings and cook for 5-7 minutes. Add shrimp and cook until heated through. Serve warm.

 

Tuesday: Tuna salad with olives and broiled cauliflower

Recipe: Tuna salad

3 cans cold wild-caught tuna (I bought the “Wild Planet” brand from Costco)

2 stalks celery, minced

1/4 to 1/2 cup garlic mayo (depending on how much you like)

2 TBSP mustard

salt and pepper to taste

Combine all ingredients in a bowl. Cover and refrigerate for a 1/2 hour to let flavors mix. Serve over chopped lettuce or spinach, or between two large Romaine lettuce leaves.

Broiled cauliflower:

1 head cauliflower, cut into bite-size pieces

few TBSP olive oil

garlic salt to taste

Preheat broiler, and line a baking sheet with foil. Combine all ingredients in a bowl and stir to combine. Lay on baking sheet in single layer and broil for 12-15 minutes, until golden brown on edges and beginning to tender.

Wednesday: Onion and garlic-stuffed Milkfish* (or Tilapia) with green beans and frozen bananas

*We went to a local oriental market and bought some fresh fish for the first time. Although it was cool to cook fish this way, it was a pain to eat! I much prefer the fish that already have the bones and skin removed. But live and learn!

Recipe: Onion and garlic-stuffed Milkfish (or Tilapia)

1.5 pound Milkfish, head and tail removed

1/2 small yellow onion, quartered

4 cloves garlic

olive oil for basting

garlic salt to taste

parsley to taste

pepper to taste

Preheat oven to 350 degrees. Line a baking sheet with foil. Slice fish in half (not all the way through, but enough that you can “stuff” it) and baste with olive oil. Sprinkle both sides with seasonings. Lay on baking sheet and stuff with onion and garlic. Bake for about 25 minutes, until flaky and skin is crispy.

 

Thursday: Leftovers from previous days

 

Friday: Taco Salad with avocados and roasted Brussels sprouts

Recipe: Taco Salad

2 lbs ground beef

1 lb ground pork

1 small onion

2-3 cloves minced garlic

handful of cilantro, chopped

1.5 TBSP garlic salt

1 TBSP chili powder

1 tsp cumin

One 6-oz can tomato paste

2 TBSP olive oil

Heat olive oil in large skillet over medium-high heat. Add onion and cook until translucent. Add remaining ingredients, except cilantro, and cook until meat is browned. Add cilantro and cook for a few more minutes. Remove from heat and serve over chopped romaine lettuce.

Hope you enjoy this week’s menu! For those of you doing the CrossFit Challenge, only a few more days!

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!