I’m reusing a few recipes that I posted last week (not on the weekly dinner menu). Hope you enjoy!
Monday: Herb Roasted Chicken Breasts with Brussels sprouts and apples
Recipe: Herb Roasted Chicken Breasts
3 lbs boneless skinless chicken breasts
1/4 cup olive oil
couple TBSP Italian seasoning
salt and pepper to taste
Preheat oven to 400 degrees. Place breasts on a broiler pan and baste each breast generously with olive oil, sprinkle with salt and pepper and Italian seasoning. Bake for about 15 minutes, flip over and re-baste and apply seasonings. Bake for another 15-20 minutes, until breasts are cooked through.
Tuesday: Honey sesame shrimp stir fry with pineapple
Recipe: Honey Sesame Shrimp Stir Fry
2 lbs medium shrimp, deveined and tails off
3 TBSP honey
2-3 TBSP sesame oil
2 TBSP olive oil
1 lb mixed veggies (I used frozen)
2 cloves garlic, minced
salt/pepper to taste
In a large wok or skillet, heat olive oil over medium-high heat. Add veggies and garlic and cook for about 5-7 minutes. Add shrimp, sesame oil, honey and seasonings and cook until heated through and veggies are tender.
Wednesday: Leftovers from previous days
Thursday:
Beer-Battered Fish Tacos
3 pounds firm fish (cod or some other type of firm fish)
2 cups almond flour
1 cup tapioca flour
2 tsp gluten free, cornstarch free baking powder
1 tsp salt
2 eggs
2 cups gluten free beer
1.5 quarts olive oil
Lettuce to wrap fish in
Heat the olive oil over medium heat in a pot. If you have a thermometer, heat it until it’s between 325-350 degrees. Cut the fish into thick strips (like you would see in a fish taco). In a bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs and beer with a fork (careful–it can overflow). Quickly pour the liquid into the dry ingredients and stir. It’s ok if there are some clumps.
Sprinkle the fish with a bit more tapioca flour, dip in batter and place into oil. Repeat and let fry for about 5 minutes, until golden brown.
Recipe: Fish taco cream sauce1 cup homemade garlic mayo (just leave out the basil)
1/4 cup lemon or lime juice
1 tsp dill
1/2-1 tsp cayenne (depending on how hot you like it)
1/2 tsp cumin
1/2 tsp parsley
Combine all the ingredients in a small bowl. Refrigerate until ready to use.
Place a couple pieces of fish on a lettuce leaf (I used Romaine), top with some sauce and a bit of Pico de Gallo. Enjoy!
Friday: Balsamic Marinated London Broil with Pan-Fried Zucchini Noodles
Recipe: Balsamic Marinated London Broil
(1) 1.5-2 lb London broil steak
4 TBSP balsamic vinegar
4 TBSP olive oil
2 cloves garlic, minced
1.5 tsp salt
1/2 tsp pepper
Combine all ingredients in a large Ziploc bag and seal. Let marinate for a few hours in the fridge. (Meanwhile, get noodles ready–see below)
Once the meat is ready, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Place steak in pan and allow to cook for 6-7 minutes. Important: do not move meat. Let it sear! Flip meat over, cook another 5-8 minutes, depending on thickness. Mine was pretty thick so it took on the longer end. It’s important not to overcook London broil as it will get tough. Medium rare is perfect for this cut of meat.
When the meat is done and crisped on the outside, pull out of pan and set aside to sit for about 10 minutes before carving. Another note: leave drippings in pan for noodles! Finish preparing the noodles while you are waiting:
Recipe: Pan-Fried Zucchini Noodles
8-9 zucchini, ends cut off
1 tsp red chili pepper flakes
1-2 cloves garlic, minced
salt and pepper to taste
Few tablespoons olive oil
I am soooo excited about this nifty contraption I got a few weeks ago:
World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
Seriously, it’s awesome. It took me like 5 minutes to make all those zucchini into noodles (aren’t they purrrty??):
Note: If you don’t have one of these, you can use a vegetable peeler or mandolin to get flatter noodles.
Slice your noodles, whichever way you can. Put all the noodles into a strainer and sprinkle with some salt, toss to coat. Let sit for a 1/2 hour or so and allow the water to drip out.
Add a bit more olive oil to the skillet with the drippings from the London broil over medium heat. Add remaining ingredients and stir continually until noodles are beginning to brown and are softened. Let all those bits of goodness from the bottom of the pan cook into the noodles. Eat promptly.
These noodles were a huge hit at our house. If you want to just make the noodles without the London broil, you can just throw a dash of balsamic vinegar (along with the other ingredients) into them as they’re cooking. They won’t get quite the same flavor, but they are still great! These would also be delicious as an Asian dish with some sesame oil, too!
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