What’s for Dinner 12/3-12/7

Monday: Amazing Baked Fish, fruit salad and broccoli

6 fish filets (I used Swai from Costco)

1/4 cup olive oil

2 TBSP sesame oil

pinch red pepper flakes

1 tsp salt

1 TBSP coconut aminos

Combine all ingredients in a large Ziploc bag and let marinate for at least a 1/2 hour. Preheat oven to 450 degrees and line a baking sheet with parchment paper (the fish will stick to foil). Place fish on baking sheet, drizzle with remaining marinade and bake in oven for 9-11 minutes, broiling the last few minutes, until fish is golden brown and flakes easily.

Tuesday: Eggplant Lasagna, roasted beets and mandarins

 

1 eggplant (not the skinny one, the dark purple kind)

2 lbs ground beef

~1 cup olive or coconut oil

~1/2 jar spaghetti sauce of choice

2 tsp garlic salt

1 tsp red chili pepper flakes

salt

Slice top and bottom off eggplant and then cut into about 1/4″ slices (so they look like circles). Layer in a colander, sprinkling each layer with a bit of salt. Let sit for about 30 minutes, then shake to get off any excess water (Note: You can skip this step if pressed for time, you just may have some extra liquid in your finished product). Heat olive oil in a large skillet over medium-high heat. Place slices of eggplant in in a single layer (I had to do 3 batches), and cook for about 3-4 minutes per side, until turning golden brown and starting to crisp. Remove to a plate covered with a paper towel and let drain while you prepare the rest. Sprinkle with a bit more salt.

Once you are done with the eggplant, drain remaining oil and cook ground beef, garlic salt and red pepper flakes until brown. In an 8×8 baking dish, layer one layer of eggplant, then spaghetti sauce, then some ground beef. Continue layers until eggplant is used up (I had a little meat left over–tacos, anyone?). Cover with foil and bake at 350 for 25 minutes, removing foil for last 5 minutes. Let sit for about 10 minutes before eating.

Wednesday: Shanti’s Indian Chicken, green beans and rice

2.5 to 3 lbs boneless, skinless chicken breasts

4 TBSP olive or coconut oil

salt/pepper to taste

1 small can tomato paste

2.5 tsp curry powder

1 TBSP chili powder

1 TBSP garlic salt

2 tsp cumin

pinch cayenne

3.5 cups water

Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper and place into heated skillet. Brown quickly on both sides. While that is browning, whisk together the water, tomato paste, curry powder, chili powder, garlic salt, cumin and cayenne pepper. Once the chicken is browned, pour spiced liquid over the chicken. Cover and cook for about 6 minutes, then flip chicken over and cook another 5-6 minutes, until juices run clear. Cut chicken into cubes and serve in the sauce. Enjoy!

Thursday: Leftovers from previous days

Friday: Potato and Ground Beef Casserole, spinach salad and apples

2 lbs ground beef

1/2 yellow onion, chopped

2 cloves minced garlic

salt/pepper to taste

2-3 TBSP olive oil

1/2 lb grated Brussels sprouts

2 lbs red potatoes, sliced thin (I used my food processor)

Heat oil in a large skillet over medium heat. Cook the onions until nearly caramelized, about 8 or 9 minutes. Add ground beef , garlic, salt and pepper and brown (it doesn’t need to be cooked all the way). Stir in grated Brussels sprouts as it’s cooking. Layer a single layer of potatoes on the bottom of a 9×13 pan, then top with the ground beef mixture. Repeat layers until all the potatoes and meat is used. Bake in a 350 degree oven for about 40 minutes, until potatoes are tender.

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