Can’t believe Christmas is a week away! Enjoy the new “printer friendly” button, and let me know if it’s giving you problems!
Monday: Breaded pork chops, steamed broccoli and diced apples
3-4 pounds pork chops
1 cup almond flour
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/4 cup olive oil
In a skillet, heat the olive oil over medium-high heat. While that’s heating, in a bowl combine all the spices. In a separate bowl, whisk egg with a fork. Dip each chop in the egg and then coat with the spice mixture. Put directly into heated oil and cook for approximately 5-6 minutes. Flip over and cook for another 5-6 minutes, depending on the thickness of your chops.
Tuesday: Crispy drumsticks, green beans and cantaloupe
Recipe: Crispy drumsticks *Whole30 Compliant
3-4 pounds chicken drumsticks
2-3 TBSP garlic salt
1 TBSP chili powder
3-4 TBSP olive oil
Preheat oven to 375 degrees. Line a broiler pan with aluminum foil. Put drumsticks in a large bowl. Add remaining ingredients and toss together until chicken is coated. Put in oven for about 25 minutes, then switch oven to broil and cook for another 5-10 minutes, until the skin is crispy and brown. Let cool for a few minutes before serving.
Wednesday: Crock pot sirloin tip roast, cauliflower “rice” and sliced avocadoes
2 TBSP olive oil
1 small yellow onion, diced small
2 cloves garlic, minced
salt and pepper to taste
Remove main stem from cauliflower and chop into large chunks. Put chunks in food processor and pulse until it has a course texture, like rice grains. (If you don’t have a food processor, just use a cheese grater.) Heat oil in skillet over medium heat. Add onion and garlic, and cook until onion is translucent. Add in cauliflower rice and continue to saute for 5-7 minutes. Season with salt and pepper and serve.
Thursday: Leftovers from previous days (hopefully you have plenty!)
Friday: Tuna salad, roasted butternut squash and frozen strawberries
3 cans of albacore tuna, no crazy added ingredients (THIS is an awesome brand, but is very expensive)
3/4 – 1 cup homemade mayo
1 tsp mustard
1 tsp dill
salt and pepper to taste
paprika to garnish
Combine all ingredients except paprika in a bowl. Serve over a bed of spinach and garnish with a bit of paprika.
Recipe: Roasted butternut squash *Whole30 Compliant
1 large Butternut Squash (I buy the pre-cut stuff from Costco–in the cold veggies section), peeled and cubed
Preheat oven to 400 degrees. Put squash into bowl, drizzle with olive oil, garlic salt and pepper. Stir it up, and lay in single layer on parchment-covered cookie sheet. Sprinkle with a bit more garlic salt. Roast for about 20 minutes, until tender and crisp on edges. Enjoy!