Monday: Cilantro-Bell Chicken with Mixed Veggies and Strawberries
Recipe: Cilantro-Bell Chicken (serves 2–can easily be modified to feed more!)
1 lb boneless skinless chicken breasts, cubed
1 bell pepper
1/4 cup cilantro
2 TBSP fresh parsley
1 clove garlic
salt to taste
few tablespoons olive oil for frying + a few more for marinating chicken
Heat oil in skillet over medium heat. Meanwhile, combine bell pepper, cilantro, garlic, parsley and salt in a food processor and pulse until minced well. Put chicken in a bowl, pour a few tablespoons olive oil in, and add cilantro mixture. Stir together to combine. Let marinate for a few minutes, or if you want to put in the fridge to marinate longer, feel free. Just make sure you turn your burner off! Making sure the minced spices stick a bit on the chicken, place each piece of chicken in heated skillet with tongs. Let cook 3-4 minutes, flip over and cook another 2-3 minutes, until cooked through. Serve.
Tuesday: Bacon Cheeseburgers Like You’ve Never Had ‘Em with Mixed Greens and Oranges
Recipe: Bacon Cheeseburgers Like You’ve Never Had ‘Em
2 pounds ground beef
1 pound bacon
1-2 tsp garlic salt
pepper to taste
chili powder to sprinkle
Chevre, cheddar, swiss, or any other type of cheese you would like (or none at all–which is how I made it for Superman and I)
In a bowl, combine the ground beef, garlic salt and pepper. Chop the bacon into small pieces. Line a large cutting board or counter top with parchment paper. Using a large round cookie cutter or form (I had a 3-inch cookie cutter), spread some bacon in the cookie cutter, top with some cheese (if desired), top with a fist-full of ground beef, and then take off the form and voila! Beautiful!
Sprinkle with a bit of chili powder.
Using a flat metal (preferably) spatula, place each burger on a large griddle or grill heated to medium heat, bacon-side-down. Cook for 6-7 minutes. Carefully flip over and cook another 4-5 minutes. Serve over a bed of mixed greens for a great salad! Leave plain, or top with somehomemade garlic mayo and mustard, or whatever else you like!
Wednesday: Broccoli Egg Salad with Apples and Bananas
Recipe: Broccoli Egg Salad (serves 8-10)
12 boiled eggs
3/4 cup – 1 cup homemade garlic basil mayo
1 tsp paprika
1/2 cup chopped parsley
1/4 cup chopped green onion
1/2 cup chopped celery
2 cups chopped, cooked broccoli
1 tsp salt
pepper to taste
Mash the eggs so they are coarsely chopped in a large bowl. Add remaining ingredients and combine. Refrigerate until ready to serve.
Thursday: Leftovers from Previous Days
Friday: Pan-Fried Tilapia with Sweet Potato Hash and Olives
Recipe: Sweet Potato Hash
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-Fried Tilapia
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.
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