What’s for Dinner 11/5-11/9

Monday: Stuffed Poblano Pepper Boats, cauliflower and mango

Recipe: Stuffed Poblano Pepper Boats (serves about 4 people as a main dish)

4 Poblano peppers, stem and core removed and sliced in half lengthwise

1 lb ground beef or other ground meat

1 sweet potato, cooked, skinned and mashed

2 TBSP olive oil

1 small onion, diced

1 TBSP garlic salt

1 TBSP chili powder

3-4 green onions, diced

Heat oil in a large skillet, and preheat broiler in oven. Line a baking sheet with foil and place peppers skin side-up on the sheet. Lightly baste with olive oil and broil in oven for about 6 minutes. Flip over and cook another 5-6 minutes, until nicely browned:

While the peppers are cooking, add onion to heated skillet and cook until tender. Add meat and spices and cook for a few minutes until beginning to brown. Add cooked sweet potato, continue to stir and heat through. Remove from heat and add in green onions. Place each pepper, skin side-down, into a baking dish. Fill each half with the meat mixture, cover the dish with aluminum foil and bake in a 350 degree oven for about 20 minutes.

Note: For some added flavor, sprinkle with cheese, cilantro, or any other yummy topping! 

Tuesday: Spiced Filet Mignon with Avocado-Cilantro Dressing, green beans and strawberries

Recipe: Spiced Filet Mignon (serves 2)

(2) 1/2-lb tenderloin steaks

1 TBSP paprika

1 TBSP garlic salt

2 tsp onion powder

1 TBSP Italian seasoning

pinch of cayenne pepper

2 TBSP butter or olive oil

Combine all the spices in a bowl, rub over steaks and let sit at room temperature for about 10 minutes. Heat butter or oil over medium heat and add steaks. Cook for about 6 minutes, flip over and cook another 5-7 minutes, depending on thickness of steaks and desired doneness. Top with Avocado-Cilantro Sauce:

Recipe: Avocado-Cilantro Dressing

1 avocado

3/4 cup cilantro

1/4 cup red onion

1 TBSP lemon juice

1/4 cup olive oil

1 clove garlic

1 TBSP apple cider vinegar

1-2 tsp water

With a food processor or immersion blender, combine all ingredients and blend until smooth. Keep in fridge until the meat is ready.

Wednesday: BBQ Chicken Drumsticks, Baked Cabbage

Recipe: BBQ Chicken Drumsticks

3 lbs drumsticks

couple TBSP olive oil

salt and pepper to taste

1 batch of THIS awesome BBQ sauce!

Preheat oven to 375 degrees. Place the drumsticks into a large bowl and drizzle with olive oil. Cover and shake to get the oil over all the chicken. Place in a single layer on a foil-lined baking sheet and baste generously with BBQ sauce. Bake for about 15 minutes, flip over and baste the other side with sauce. Return to oven and cook for another 10 minutes, turn broiler on, and cook them another 5-10 minutes, until juices run clear. Remove from oven and serve with additional BBQ sauce, if desired.

Recipe: Baked Cabbage (serves 6-8) (you can make this ahead of time and just reheat it to make it easier)

1 small head cabbage or 1/2 large head

couple TBSP olive oil

salt and pepper to taste

Preheat the oven to 350 degrees. Cut the cabbage into large chunks and lay into a 9×13 glass dish. Drizzle with olive oil and sprinkle with salt and pepper. Carefully add enough water to cover the bottom of the dish (about a 1/4″ or so). Cover with foil and bake in oven for 40 minutes, then remove foil and let cook for another 15 minutes, until beginning to brown and cabbage is tender.

Thursday: Leftovers from previous days

Friday: Teriyaki Chicken, pineapple and olives

I based this recipe off of THIS recipe, and changed it up to make it “cleaner.” You could also use THIS homemade teriyaki sauce recipe!

Recipe: Teriyaki Chicken

2 TBSP tapioca flour or starch

2 TBSP cold water

3/4 cup honey

1 cup coconut aminos

1/2 cup apple cider vinegar

2 clove garlic, minced

1 tsp ground ginger

1/2 tsp ground black pepper

12 chicken thighs

In a small saucepan over low heat, combine the tapioca flour, cold water, honey, coconut aminos, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 375 degrees. Place chicken pieces onto a broiler pan, and baste them with the sauce. Turn pieces over, and baste again. Bake in the preheated oven for 15 minutes. Turn pieces over, and bake for another 20 minutes, broiling the last 5 minutes to crisp the skin, and until no longer pink and juices run clear. Baste with sauce every 10 minutes during cooking.