What’s for Dinner

Monday: Easiest Herbed Chicken Ever, zucchini and strawberries

2 lbs boneless, skinless chicken thighs

couple TBSP olive oil

Herbes de Provence

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with Herbes de Provence, salt and pepper. Place in skillet and cook for about 4 minutes, flip over and cook another 4-5 minutes, until juices run clear. Let sit for about 5 minutes before eating. That’s it!

Tuesday: Crock Pot Garlic Short Ribs, broccoli and apples

2-2.5 lbs beef short ribs

20-30 cloves garlic, whole

1 onion, cut into chunks

1 (14.5 oz) can diced tomatoes

salt and pepper to taste

Put everything in the crock pot and cook for desired time. I cooked mine on low for about 6 hours. Pull meat off bones when done and serve as-is or wrapped in lettuce. Delicious!

Wednesday: Asian Spaghetti Squash, green beans and watermelon

1 spaghetti squash

1 onion, sliced thin

4 TBSP olive oil, divided in half

4 TBSP sesame oil, divided in half

1/2 head purple cabbage, sliced thin

4 small cloves garlic, minced

1 tsp red chili pepper flakes

salt and pepper to taste

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Place center-side down in a large baking dish with about a 1/2″ of water and bake for about 30-40 minutes, until the squash can be scraped into “noodles” easily with a fork. While that’s baking, add 2 TBSP olive oil and 2 TBSP sesame oil to a large skillet and heat over medium heat. Cook onion and cabbage until very tender, about 10 minutes, then add garlic and cook a few more minutes. Remove from pan and set aside. When the squash is done, scrape into noodles and add the remaining oil to skillet. Add in noodles, and cook for about 5 minutes. Add noodles to the onion/cabbage mixture and toss to combine. Serve promptly.

Thursday: Leftovers from previous days

Friday: Sweet Potato Beef Paprikash, asparagus and sliced bananas

3 lbs ground beef

3 TBSP olive oil

1 onion, chopped

3 tsp paprika

2 tsp salt

1 tsp black pepper

1 tsp crushed red pepper flakes

1/2 cup water

1 can tomato paste

3 sweet potatoes

Preheat oven to 350 degrees. Peel sweet potatoes and slice to about 1/4″ thickness. Lay a single layer in a 9×13 pan, and drizzle with a bit of the olive oil. Heat the remaining olive oil in a large skillet, add onion and cook until translucent. Add in the meat, tomato paste, water, and seasonings and cook until meat is browned. Pour a layer of meat over the sweet potatoes in the dish. Layer another layer of sweet potatoes, then meat, then potatoes, then meat, until everything is used up. Cover tightly with foil and bake for about 35-40 minutes, until sweet potatoes are cooked through. Let sit for a few minutes before serving.

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