What’s for Dinner 4/16-4/20

Monday: Curried Pork Chops with Roasted Green Beans

Recipe: Curried Pork Chops

6 pork chops

3 TBSP olive oil

3 tsp garlic salt

2-3 tsp chili powder

2 tsp curry powder

1/2 tsp ground ginger

Heat oil in a skillet over medium heat. In a small bowl, combine spices. Sprinkle generously over one side of the pork chops and place, spice-side-down, into the heated skillet. Sprinkle other side with remaining spices. Cook for about 5-6 minutes, and flip over. Cook for another 5-7 minutes, depending on the thickness of your chops. Let sit for 5 minutes before eating.

Recipe: Roasted Green Beans

1.5 lbs fresh French green beans

couple TBSP olive oil

couple TBSP garlic salt

Preheat oven to 350 degrees, and line a baking sheet with aluminum foil. In a large bowl, toss together all ingredients. Pour onto baking sheet and bake for about 15 minutes, until crisping.

Tuesday: “The Grub” Meatballs with Green Salad and Bananas

3 lbs ground beef (grass-fed preferred)

2 TBSP garlic salt

1 onion, diced small or grated

2-3 stalks celery, diced very small

2 eggs

3 TBSP chopped cilantro

2-3 TBSP olive oil

Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated. Form into golf ball-sized meatballs (or a tad larger).

Place into heated pan and cover for about 6 minutes. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.

Wednesday: Broiled salmon with mango salsa and Crisped broccoli and bacon

Recipe: Broiled salmon with mango salsa

Salmon:

4 salmon fillets, skin on

olive oil for basting

garlic salt to taste

pepper to taste

red chili pepper flakes to taste

Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the salsa:

Mango Salsa:

2 mangoes, pitted and diced small

3 TBSP diced red onion

2-3 TBSP chopped cilantro

1 TBSP lemon juice

1/2 tsp red chili pepper flakes

1 TBSP olive oil

Combine all ingredients in a bowl and pour over salmon. Yum!

 

Recipe: Crisped broccoli and bacon

4 cups broccoli, cut small

1 TBSP olive oil

5 strips cooked bacon, cut into piece

salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add bacon and cook until crisping. Add broccoli and cook for another 7-8 minutes. Salt and pepper if desired. Serve promptly.

Thursday: Leftovers from previous days

Friday: Ham soup with Sweet Potato Wedges and garlic/olive oil dip

Recipe: Ham soup

2 TBSP olive oil

1 onion diced

1 large leek, or 2 small, sliced

1-2 tsp. garlic

2 bunches collard greens

2 small ham hocks, or a leftover ham bone (if you’re doing the Whole30, be careful to read your labels!)

2 cups organic vegetable broth (carefully read those ingredients!)

8 cups water

salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add onion and leeks, cook until onion is translucent. Meanwhile, de-stem collards by laying flat and slicing on both sides of the rib of each leaf. I just stacked a couple on top of each other and cut them at the same time. Add garlic, salt and pepper, and collard greens. Cook until greens are wilted. Add ham hocks, vegetable broth and water. Bring to boiling, reduce heat to low and cover for 1-2 hours. The longer you let it simmer, the better it tastes!

Recipe: Sweet potato wedges

5-6 sweet potatoes, rinsed

2-3 TBSP olive oil

garlic salt and pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with foil. Slice sweet potatoes into wedges (no need to peel) and place into large bowl. Add olive oil and stir until all the potatoes are covered with oil. Spread onto baking sheet in single layer and sprinkle with garlic salt and pepper. Bake for 20-25 minutes, until crisp on the outside, soft on the inside! Serve promptly.

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