Monday: Crock Pot Country Style Ribs, Brussels Sprout Bits and strawberries
Recipe: Crock Pot Country Style Ribs
3 lbs country style pork ribs
2 TBSP garlic salt
1 TBSP onion powder
2 TBSP chili powder
Put all ingredients in a large Ziploc bag and shake to coat. Place in crock pot (do not add liquid) and cook on low for about 6 hours (or however long works for you). Falls off the bone! Works great shredded on salad, too!
Recipe: Brussels Sprout Bits
1.5 pounds Brussels sprouts
2 TBSP olive oil
garlic salt and pepper to taste
In a food processor, pulse Brussels sprouts until they are in “bits”:
Heat oil in a large skillet over medium heat. Add processed Brussels sprouts and the garlic salt and pepper, stir to combine. Cover and cook for 5-6 minutes, stirring occasionally.
Tuesday: Pan-fried Tilapia with Mango Salsa, zucchini
4 Tilapia filets
2 TBSP olive oil
garlic salt to taste
red chili pepper flakes to taste
Heat the oil in a large skillet over medium heat. Sprinkle tilapia with garlic salt and red chili pepper flakes. Fry on each side for about 4 minutes, until the fish easily flakes. Top with mango 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 tilapia.
Wednesday: Chili Dogs, apple slices
3 lbs ground beef
1 onion, diced
1 (6 oz) can tomato paste
1 TBSP olive or coconut oil
2 (14.5 oz) cans diced tomatoes
handful of cilantro, chopped
3 TBSP chili powder
2 TBSP garlic salt
1 TBSP cumin
2 TBSP honey (optional)
1.5 cups water
hot dogs of choice
Heat oil in a large skillet over medium heat. Add onion and cook until translucent, then add ground beef and tomato paste. Cook until browning, then transfer to crock pot. Add remaining ingredients, and stir. Cook for as long as you want–I just cooked mine on high for 2 hours, but you could cook it longer on low as well. Serve over hot dogs of your choosing, or eat it alone!
Thursday: Leftovers from previous days
Friday: Chipotle Pork Tenderloin, broccoli and kiwi
Recipe: Chipotle Pork Tenderloin
1 average-size pork tenderloin (mine was 2 small tenderloins–about 1.5 pounds total)
2 tsp garlic salt
1 tsp onion powder
2 TBSP chipotle chili powder (or less, depending on how spicy you like it)
2 TBSP olive oil
1/4 cup honey
Add all ingredients to a large Ziploc bag and smoosh (is that a word?) around until the meat is coated. Refrigerate for at least a 1/2 hour, turning over once. Preheat oven to 325 degrees and line the bottom of a broiler pan with foil. Place tenderloin on broiler pan, and baste with marinade, setting the rest aside. Bake in oven for about 10 minutes, flip over, baste with remaining marinade and cook for another 15-25 minutes, or until the internal temperature reaches 160 degrees. Remove from oven and let sit for about 10 minutes before carving.
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