Monday: Sun-Dried Tomato Fish Fry, kale salad and cantaloupe
1.5 to 2 pounds mild fish (I used Swai, which I got at Costco), cut in chunks
6 cups broccoli, cut into bite-size pieces
1 cup chopped sun-dried tomatoes
4 TBSP olive oil
1 tsp red chili pepper flakes
2 tsp garlic salt
pepper to taste
Heat oil in a large skillet over medium heat. Add broccoli, toss to coat, cover and cook for 3-4 minutes. Add rest of ingredients and gently stir, cooking for another 6-8 minutes, until fish is cooked through.
Tuesday: Slow-cooked Brisket, cauliflower and strawberries
3 lb beef brisket
1 large onion, cut into chunks
3-4 large carrots, cut into chunks
1 TBSP chili powder
2 TBSP garlic salt
3 cups water
Add all ingredients to slow cooker and cook for 6 hours on low. When done, slice brisket into desired size and serve.
Wednesday: BBQ Cocoa-Chili Burgers
2 lbs ground beef
1.5 TBSP unsweetened cocoa powder
2 TBSP chili powder
1 tsp salt
Preheat grill. Mix all ingredients together in a large bowl, and form into patties of desired size. Add to grill and cook 3-5 minutes per side, until desired doneness. Top with whatever you like!
Thursday: Leftovers from previous days
Friday: Blackened Catfish, green beans and grapes
2 lbs catfish filets
2 tsp black pepper
3/4 to 1 tsp cayenne pepper (depending on how hot you like it)
2 tsp garlic powder
1 tsp salt
2 TBSP coconut oil + 4 TBSP coconut oil, separated
2 TBSP lemon juice
Heat an iron skillet over medium-high heat and preheat oven to 350 degrees. Melt together the 2 TBSP coconut oil and lemon juice. In a small bowl, mix together all the spices. Baste one side of catfish with the lemon juice/coconut oil and sprinkle lightly with the spices. Add the remaining 4 TBSP coconut oil to skillet and place spice-side down in the pan. Baste the top side with the lemon juice/coconut oil and sprinkle with spices, cook for 1 minute, and flip over, cooking for one more minute. Remove to 9×13 pan and set aside while you prepare the rest of the catfish. Once they are all seared, place in oven for about 10-15 minutes, until fish flakes easily. Serve promptly.