Monday: Lemon-Dill Salmon, kale salad and mandarin oranges
4 salmon filets
1 TBSP dill
2 TBSP lemon juice
1/4 cup olive oil
1 TBSP garlic salt
In a large Ziploc bag, combine the dill, lemon juice, olive oil and garlic salt. Add salmon and toss gently to coat. Marinate in fridge for at least a 1/2 hour, then bake at 400 degrees for 15-20 minutes, switching the oven to “broil” for the last 5 minutes.
Tuesday: Crock Pot Stew, caramelized butternut squash and frozen blueberries
4 lbs beef stew meat
5-6 large carrots, sliced in rings
1 (6 oz) can tomato paste
4 cloves garlic, minced
2 TBSP chili powder
1 TBSP salt
1 tsp cumin
3 cups water
Combine all ingredients in a crock pot and stir. Cook on low for 4-6 hours and enjoy!
Wednesday: Shrimp with Green Beans, mixed green salad and strawberries
2 lbs small, pre-cooked, shelled shrimp
1 lb green beans, cut into 1-inch pieces
pinch of cayenne
dash of red chili pepper flakes
salt and pepper to taste
3 TBSP olive or coconut oil
Heat oil in a large skillet over medium-high heat. Add green beans and cook for about 5-7 minutes, until almost done. Add remaining ingredients and cook until shrimp is heated through and green beans are beginning to crisp. Serve promptly.
Thursday: Leftovers from previous days
Friday: Dairy-Free Chicken Tikka Masala, cauliflower rice and sliced apples
For the chicken:
2 lbs boneless, skinless chicken breasts, sliced
2 tsp cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
2 tsp salt
1/2 can full-fat, unsweetened coconut milk
4 TBSP olive oil
4 cloves minced garlic
1 TBSP fresh grated ginger
For the sauce:
3 TBSP olive oil
1 medium onion, chopped
2 cloves minced garlic
1 tsp fresh grated ginger
1 TBSP tomato paste
1 TBSP garam masala (I bought mine at an Indian food market, but I have seen it at Whole Foods–there are also recipes online to make it yourself)
1 (28 oz) can crushed tomatoes
2 TBSP honey
1/2 tsp salt
1/2 can full-fat, unsweetened coconut milk
1/4 cup chopped cilantro
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Put the sliced chicken in a 9×13 pan, and sprinkle with spice mixture, pressing gently so mixture sticks on chicken, and stirring a bit. Cover with plastic wrap, and refrigerate for 30 to 60 minutes (or overnight if you’re making ahead). In large bowl, whisk together the coconut milk, oil, garlic, and ginger; set aside.
FOR THE SAUCE: Heat oil in large pot over medium heat. Add onion and cook, stirring frequently, until translucent. Add garlic, ginger, chile, tomato paste, and garam masala and cook, stirring frequently, for about 3-4 minutes. Add crushed tomatoes, honey, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, stirring occasionally. Stir in coconut milk and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, heat a couple TBSP olive oil in a large skillet. Pour coconut milk mixture over chicken and gently stir to coat. Using tongs, place into heated skillet and cook for 6-8 minutes, until done. Remove from pan with tongs and place directly into sauce. Stir in cilantro and serve over cauliflower rice!
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