What’s for Dinner 12/26-12/30

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I hope you all had a great Christmas! We had a nice one with family. It seems each year, the time just flies by faster, though. I wish I could bottle it up and make it go a bit slower. I indulged a bit yesterday and enjoyed a small slice of red velvet cake for the first time (thumbs up from me!) and a few bites of cheesecake (my favorite!)

Hopefully you have some leftovers, but if you’re like me, and didn’t host, than it’s back to the grind cooking-wise and time for a menu for the week!

Monday: Almond-crusted salmon with wilted spinach and fruit salad







Recipe: Almond-crusted salmon *Whole30 Compliant

4 salmon fillets

1/2 cup try roasted almonds, chopped small or smashed in a bag with a hammer

olive oil for basting

1/2 tsp garlic powder

1/2 tsp pepper

1 tsp salt

Preheat oven to 425. Line a baking sheet with aluminum foil. Combine spices and chopped almonds in a small Ziploc bag. Place salmon fillets on baking sheet and baste with olive oil. Cover generously with almond mixture. Bake in preheated oven for about 10 minutes, reduce heat to 350 degrees and cook for another 3 minutes. Allow to cool on baking sheet for a few minutes before serving.

Recipe: Wilted spinach *Whole30 Compliant

1 large container organic spinach (I buy the big container from Costco)

2-3 TBSP olive oil

salt and pepper to taste

Heat olive oil in skillet over medium-high heat. Add spinach and stir. Cover with lid and let cook for 2-3 minutes. Remove lid, stir again, and cover again for a few minutes. Take lid off, season with salt and pepper and serve once spinach is wilted and warm.


Tuesday: Leg of Goat (or lamb) with green beans and sliced apples

Recipe: Leg of Goat (or lamb) *Whole30 Compliant

1 three-pound leg of goat or lamb

1/4 cup olive oil

1 tsp ground coriander

2 tsp rosemary (fresh is better, but dried is fine)

1/s tsp dried dill

1 tsp onion powder

1 tsp dried basil

1-2 tsp garlic salt

Poke holes in meat with a fork and place into a large Ziploc bag. Add remaining ingredients and massage into meat. Let marinate for 4-6 hours, preferably overnight.

Preheat oven to 325 degrees.

Remove meat from marinade and wrap tightly in aluminum foil. Place on foil-lined broiler pan and cook for about 45 minutes.






Poke holes in bottom of foil to allow juices to drip out, reduce heat to 300 degrees and cook for another 45 minutes. Check temperature. It should be 140-150 degrees. If not, place back in oven and check every 10-15 minutes. Remove from oven and let sit for 10 minutes in foil before taking out and carving.





Wednesday: Pan-fried Tilapia and sweet potato hash (make sweet potato hash FIRST)

Recipe: Sweet potato hash (Makes 3-4 small servings) *Whole30 Compliant

1 large sweet potato, grated

1/2 onion, diced small

1-2 tsp garlic salt

1-2 TBSP olive oil

Heat olive oil in skillet over medium heat. Add onion and cook for 5-7 minutes, until translucent. Add grated sweet potatoes and garlic salt and cook for 4-5 minutes. Stir and cook for another 4-5 minutes. Remove from pan and set aside. Keep oil and sweet potato bits in pan for Tilapia.

Recipe: Pan-friend Tilapia *Whole30 Compliant

2-3 pounds Tilapia

garlic salt to taste

pepper to taste

Add tilapia to heated pan (increase heat to high) with drippings from sweet potato hash above. Cook for about 2-3 minutes, flip over and cook another 3-4 minutes, until no longer pink. Remove from pan and eat promptly with sweet potato hash.


Thursday: Leftovers from previous days

Friday: Ginger leek shrimp with purple cabbage slaw and frozen blueberries

Recipe: Ginger leek shrimp *Whole30 Compliant

2-3 pounds peeled pre-cooked shrimp meat

2-3 TBSP olive oil

1/2 onion, diced small

2 cups chopped broccoli

2 TBSP minced garlic

1-2 tsp minced ginger

1/2 tsp crushed red pepper

1 large leek, sliced thin

salt/pepper to taste

Heat olive oil over medium heat in large pan. Add onion and cook for 5-7 minutes, until translucent. Add broccoli, garlic, ginger, red pepper, salt/pepper and leek and cook for another 5-7 minutes. Add shrimp and cook until heated through. Serve.

Recipe: Purple cabbage slaw (serves 6-8) *Whole30 Compliant

1/2 head purple cabbage, sliced thin

1/4 onion, thinly sliced

1 cup grated carrots

3 TBSP olive oil

1 TBSP mustard

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/3 cup homemade mayo

1 tsp garlic salt

Combine all ingredients in a large bowl. If you have time, you can let it sit in the fridge for a few hours for the flavors to absorb. This recipe tastes great the next day!

Enjoy your week!!

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