Here’s next week’s menu! Enjoy–the Mahi Mahi is amazing!
Monday: Ginger Glazed Mahi Mahi with Roasted Green Beans and Pineapple
Recipe: Ginger Glazed Mahi Mahi
3 TBSP honey
3 TBSP coconut aminos
3 TBSP balsamic vinegar
1 tsp ground ginger
1 clove garlic, minced
2 TBSP olive oil + 2 TBSP olive oil (separated)
4 Mahi Mahi filets (I buy them frozen from Costco)
salt and pepper to taste
Combine the honey, coconut aminos, balsamic vinegar, ginger, garlic, salt and pepper, and the 2 TBSP of olive oil in a large Ziploc bag. Add the fish filets to the bag. Refrigerate for 20 minutes to marinate. Heat remaining olive oil in a large skillet over medium-high heat. Remove fish from the bag, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze. Spoon glaze over fish, and serve immediately.
Tuesday: Easy Tomato Chicken with broccoli and apple slices
Recipe: Easy tomato chicken
6 boneless, skinless chicken breasts
2 TBSP olive oil + 3 TBSP olive oil
(2) 14.5-oz cans diced tomatoes
2 TBSP apple cider vinegar
2 tsp salt
1 TBSP chili powder
1 clove garlic, minced
pinch of cayenne pepper
salt and pepper to taste
Heat 2 TBSP olive oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper and place into skillet. Brown both sides and remove from skillet (set aside). Add remaining ingredients and cook for about 5 minutes, until fragrant. Add chicken back to skillet, lower heat to medium-low, and cover. Cook for about 8 minutes, flip over, cover, and cook for another 8-10 minutes, until cooked through and juices run clear. Remove lid for last 3-4 minutes to allow the sauce to thicken a bit.
Wednesday: Indian Ground Beef with Cauliflower Rice and strawberries
Recipe: Cauliflower Rice
1 large head cauliflower
1 onion, diced small
2 TBSP olive oil
salt and pepper to taste
Remove stem and leaves from cauliflower. Chop into large chunks and pulse in a food processor until a rice consistency is achieved. Heat oil in a large skillet or wok over medium heat and cook onion until tender. Add cauliflower, salt and pepper and cook for about 5-8 minutes, until soft but not mushy. Remove from pan and set aside to keep warm.
Recipe: Indian Ground Beef (makes about 4 servings)
1 lb ground beef
1 TBSP olive oil
2 tsp curry powder
1 tsp turmeric
1 tsp paprika
1 tsp chili powder
2 tsp garlic salt
1 tsp onion powder
1 can diced tomatoes (14.5 oz)
Using the same skillet from your cauliflower rice, heat 1 TBSP oil over medium heat. Add meat and all other ingredients except the tomatoes and cook until beginning to brown. Add tomatoes and cover skillet. Cook for another 5 minutes or so. Remove lid and turn off burner, but leave skillet on the burner to help reduce the liquid a bit. Serve over cauliflower rice.
Thursday: Leftovers from previous days
Friday: Apple Cider Pork Chops with Zucchini
Recipe: Apple cider pork chops
6 pork chops
1 cup apple cider vinegar
2 tsp garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup honey
Add all ingredients to a gallon-size Ziploc bag and let marinate for a few hours.
Preheat 3 TBSP olive oil in a large skillet over medium-high heat. Place pork chops in skillet and sprinkle with salt and pepper and drizzle with honey. Cook for about 5 minutes, flip over, sprinkle with salt, pepper and honey and cook another 5 minutes. Let rest for 5 minutes before serving.
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