This week features some Indian-inspired recipes!
Monday: Coconut Curry Tilapia, kale salad and mandarin oranges
4 Tilapia filets
1/2 cup refrigerated canned, unsweetened coconut milk
1 tsp curry powder
1/2 tsp paprika
1/2 tsp red chili pepper flakes
1 tsp garlic salt
Preheat broiler and line a broiler pan with foil. Combine coconut milk, curry powder, paprika, chili pepper flakes and garlic salt in a bowl. Place filets on broiler pan and baste one side generously with the coconut milk mixture. Broil a few inches from heat for about 4 minutes, flip over and baste other side, then broil for another 4-5 minutes.
Tuesday: Indian BBQ Chicken, roasted spaghetti squash and watermelon
3 lbs boneless skinless chicken thighs
2 TBSP cumin
1 tsp curry
1 tsp turmeric
1 TBSP paprika
1 tsp salt
Heat grill. Combine spices in a small bowl, then sprinkle both sides of chicken. Cook for about 4 minutes per side, until juices run clear and the outside is crisped.
Wednesday: Coconut Fried Shrimp, banana-blueberry salad and zucchini
2 lbs pre-cooked small shrimp (you could definitely use other shrimp here, but this is what I had on hand–it was on sale at Costco, so I stocked up!)
1 quart coconut oil
1 tsp garlic powder
2 tsp salt
2 tsp chili powder
Heat oil over medium-high heat in a pot. Meanwhile, toss shrimp with the spices and make sure they are coated. When the oil is heated, add shrimp in batches and fry for about 1 minute, remove onto plate lined with paper towels. Keep warm while you cook the rest. Eat promptly. Note: These don’t get crispy and “breaded” but the flavor from the coconut oil is delicious!
Thursday: Leftovers from previous days
Friday: Eggplant Lasagna, roasted cauliflower and strawberries
1 eggplant (not the skinny one, the dark purple kind)
2 lbs ground beef
~1 cup olive or coconut oil
~1/2 jar spaghetti sauce of choice
2 tsp garlic salt
1 tsp red chili pepper flakes
Slice top and bottom off eggplant and then cut into about 1/4″ slices (so they look like circles). Layer in a colander, sprinkling each layer with a bit of salt. Let sit for about 30 minutes, then shake to get off any excess water. Heat olive oil in a large skillet over medium-high heat. Place slices of eggplant in in a single layer (I had to do 3 batches), and cook for about 3-4 minutes per side, until turning golden brown and starting to crisp. Remove to a plate covered with a paper towel and let drain while you prepare the rest. Sprinkle with a bit more salt.
Once you are done with the eggplant, drain remaining oil and cook ground beef, garlic salt and red pepper flakes until brown. In an 8×8 baking dish, layer one layer of eggplant, then spaghetti sauce, then some ground beef. Continue layers until eggplant is used up (I had a little meat left over–tacos, anyone?). Cover with foil and bake at 350 for 25 minutes, removing foil for last 5 minutes. Let sit for about 10 minutes before eating.