What’s for Dinner 4/21-4/25

Here’s next week’s menu! Enjoy–the Mahi Mahi is amazing!

Monday: Ginger Glazed Mahi Mahi with Roasted Green Beans and Pineapple


 

 

 

 

 

 

 

 

 

 

 

Recipe: Ginger Glazed Mahi Mahi

3 TBSP honey

3 TBSP coconut aminos

3 TBSP balsamic vinegar

1 tsp ground ginger

1 clove garlic, minced

2 TBSP olive oil + 2 TBSP olive oil (separated)

4 Mahi Mahi filets (I buy them frozen from Costco)

salt and pepper to taste

Combine the honey, coconut aminos, balsamic vinegar, ginger, garlic, salt and pepper, and the 2 TBSP of olive oil in a large Ziploc bag. Add the fish filets to the bag. Refrigerate for 20 minutes to marinate. Heat remaining olive oil in a large skillet over medium-high heat. Remove fish from the bag, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze. Spoon glaze over fish, and serve immediately.

Tuesday: Easy Tomato Chicken with broccoli and apple slices

Recipe: Easy tomato chicken

6 boneless, skinless chicken breasts

2 TBSP olive oil + 3 TBSP olive oil

(2) 14.5-oz cans diced tomatoes

2 TBSP apple cider vinegar

2 tsp salt

1 TBSP chili powder

1 clove garlic, minced

pinch of cayenne pepper

salt and pepper to taste

Heat 2 TBSP olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper and place into skillet. Brown both sides and remove from skillet (set aside). Add remaining ingredients and cook for about 5 minutes, until fragrant. Add chicken back to skillet, lower heat to medium-low, and cover. Cook for about 8 minutes, flip over, cover, and cook for another 8-10 minutes, until cooked through and juices run clear. Remove lid for last 3-4 minutes to allow the sauce to thicken a bit.

Wednesday: Indian Ground Beef with Cauliflower Rice and strawberries

Recipe: Cauliflower Rice

1 large head cauliflower

1 onion, diced small

2 TBSP olive oil

salt and pepper to taste

Remove stem and leaves from cauliflower. Chop into large chunks and pulse in a food processor until a rice consistency is achieved. Heat oil in a large skillet or wok over medium heat and cook onion until tender. Add cauliflower, salt and pepper and cook for about 5-8 minutes, until soft but not mushy. Remove from pan and set aside to keep warm.

Recipe: Indian Ground Beef (makes about 4 servings)

1 lb ground beef

1 TBSP olive oil

2 tsp curry powder

1 tsp turmeric

1 tsp paprika

1 tsp chili powder

2 tsp garlic salt

1 tsp onion powder

1 can diced tomatoes (14.5 oz)

Using the same skillet from your cauliflower rice, heat 1 TBSP oil over medium heat. Add meat and all other ingredients except the tomatoes and cook until beginning to brown. Add tomatoes and cover skillet. Cook for another 5 minutes or so. Remove lid and turn off burner, but leave skillet on the burner to help reduce the liquid a bit. Serve over cauliflower rice.

Thursday: Leftovers from previous days

Friday: Apple Cider Pork Chops with Zucchini

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.

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