What’s for Dinner

Here’s What’s for Dinner this week!

Monday: Paleo Chili, roasted asparagus and fruit salad

2 lbs beef chuck, cubed

1 lb ground beef

2 cans (14.5 oz) diced tomatoes

1 can (14.5 oz) tomato sauce

3 TBSP tomato paste

1/2-3/4 tsp chipotle powder

1 TBSP garlic powder

1 TBSP cumin

1 tsp onion powder

2 TBSP honey

1 cup chicken or beef broth

salt/pepper to taste

Brown the ground beef in a skillet, then put into crock pot. Brown beef chuck and add to crock pot. Add remaining ingredients and stir to combine. Cook on low 4-6 hours.

Tuesday: Asian Cod, broccoli and sliced apples

4 cod filets

1/3 cup coconut aminos

1 TBSP sesame oil

2 TBSP honey

2 cloves minced garlic

1/4 cup green onions, chopped

1/2-1 tsp red chili pepper flakes

salt/pepper to taste

3 TBSP coconut oil

Add all ingredients, except coconut oil, to large Ziploc bag. Let fish marinate for at least an hour in the fridge. Heat oil in a large skillet over medium-high heat. Place fish in skillet, discard remaining marinade, and cook about 4-5 minutes per side, until fish flakes easily.

Wednesday: Crock Pot Teriyaki Pork Tenderloin

2-2.5 lbs pork tenderloin

3 TBSP olive oil

1/2 cup homemade teriyaki sauce

1 cup chicken broth

1/4 cup honey

4 cloves minced garlic

1 tsp red chili pepper flakes

1 tsp onion powder

salt/pepper to taste

Heat olive oil in skillet and brown tenderloins, then place into crock pot. Stir remaining ingredients together, pour over tenderloin and cook on low for 4-6 hours. Cut up and drizzle juice from crock pot over meat. Enjoy!

Thursday: Leftovers from previous days

Friday: Asian Almond Chicken, pan-fried zucchini and olives

2 lbs boneless, skinless chicken thighs

1/2 cup unsweetened almond butter

2 TBSP sesame oil

1/2 cup olive oil

3/4 tsp fresh grated ginger

1 tsp red chili pepper flakes (optional)

2 cloves minced garlic

1 tsp salt

1 cup chopped green onions

3 TBSP coconut oil

2 TBSP roasted sesame seeds

In a large Ziploc bag, combine the chicken, almond butter, sesame oil, olive oil, ginger, garlic, red pepper flakes and salt and let marinate for at least an hour. When ready, heat the 3 TBSP coconut oil in a large skillet over medium-high heat. Add the chicken (with the marinade) and cook for about 5 minutes. Add in green onions and cook another 5-7 minutes, until chicken is done. Remove to serving platter and sprinkle with sesame seeds. Serve promptly.

 

 

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