What’s for Dinner 3/19-3/23

I had a busy week this week and wasn’t able to plan “new” meals, so I’m pulling from the archives. Enjoy!

Monday: Paleo Shepherd’s Pie with Broccoli and Pineapple

Recipe: Paleo Shepherd’s Pie (I made the mashed cauliflower for the top earlier in the day to make this recipe quicker to assemble)

1 batch mashed cauliflower (recipe below)

3 lbs ground beef

1 onion, diced small

1 can diced tomatoes

1 tsp garlic

2-3 tsp garlic salt

2 tsp chili powder

2 tsp Italian seasoning

1 can tomato paste

2 TBSP olive oil

Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add tomato, garlic, and garlic salt and cook for a few minutes. Add ground beef, chili powder, Italian seasoning and tomato paste and cook until meat is browned.

Pour into a large casserole dish; 9×13 may fit it all, but mine was a bit bigger.

Recipe: Mashed cauliflower (fromWell Fed):

2 bags frozen cauliflower florets

2 teaspoons minced garlic

3 TBSP coconut oil

3/4 cup coconut milk

salt and pepper to taste

2 TBSP + 2 tsp chopped dried chives

Cook the cauliflower according to package directions until very soft. Drain and pour into food processor or blender. In a small saucepan, heat garlic, coconut oil, coconut milk, salt and pepper for about 1 minute.

Puree the cauliflower in food processor blender, scraping down sides. Add coconut milk mixture to processor, along with 1 TBSP chives. Process about 10-15 seconds. Taste and adjust seasonings. Sprinkle with chives. Process about 10-15 seconds. Taste and adjust seasonings. Sprinkle with chives. Spread over meat mixture, and bake at 350 degrees for about 30 minutes.

 

Tuesday: Spicy Asian cabbage rolls with sliced avocados and frozen banans

Recipe: Spicy Asian Cabbage Rolls

1 large head cabbage

Chicken marinade: 

2 lbs boneless skinless chicken thighs, diced small

2 TBSP sesame oil

2 tsp. minced ginger

1 tsp. salt

1 TBSP coconut aminos ( I picked mine up at Whole Foods)

2 tsp red chili pepper flakes (you can use more or less depending on how spicy you want it)

In the skillet: 

2 TBSP olive oil

1 TBSP sesame oil

4-5 green onions, diced small

salt and pepper to taste

In a Ziploc bag, combine all the ingredients in the chicken marinade. Close and let sit in fridge for an hour or two. *Note: You can do this without marinating, but the flavors are much better after sitting for awhile.

Fill a large pot with enough water to cover a full head of cabbage. Bring to boiling. Meanwhile, take out the core of the cabbage with a paring knife. Turn off burner, and place whole head of cabbage into pot. Heat “in the skillet” oils over medium heat. Add contents of Ziploc bag to skillet and cook for about 5-6 minutes, stirring occasionally. Add green onions and continue to cook for another 2-3 minutes. Remove from heat.

Gently pull one full leaf of wilted cabbage off of head with tongs. Drain off water, lay in a 9×13 pan, and add chicken mixture. Roll up tightly and lay in pan. Repeat with the rest of the leaves until the chicken mixture is used up.

Cover tightly with foil, place in 350-degree oven and cook for 20-25 minutes. Remove from oven and top with sunshine sauce, if desired. (I tried it with and without the sauce, and it was great either way!)

 

Wednesday: Leftovers from previous days

Thursday: Broiled salmon with mango salsa and Roasted Italian Carrots 

Recipe: Broiled salmon with mango salsa

Salmon:

4 salmon fillets, skin on

olive oil for basting

garlic salt to taste

pepper to taste

red chili pepper flakes to taste

Preheat broiler. Place salmon onto foil-lined broiler pan and place a few inches from heat. Cook for about 12-13 minutes. While that’s cooking, make the 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 salmon. Yum!

Recipe: Roasted Italian carrots

8-9 carrots (I didn’t peel mine)

1-2 TBSP garlic salt

1 TBSP Italian seasoning

couple TBSPS olive oil

Preheat oven to 400 degrees. Cut ends off of carrots and slice in half lengthwise. Cut each half into the length of your index finger (or close to it, depending on how long your carrots are). Place carrots into a bowl and add olive oil. Stir until all the carrots are coated with oil, and then spread into a single layer on a foil-covered baking sheet. Sprinkle with garlic salt and Italian seasoning. Place in oven for 20-25 minutes, until carrots can be easily pierced with a fork and the outsides are crispy. Enjoy! These are delish.

 

Friday: Simple slow-Roasted chicken with green beans and fruit salad

Recipe: Simple slow-Roasted chicken

2 whole chickens

olive oil to rub over

1 large apple, quartered

couple tablespoons garlic salt

couple tablespoons Herbes de Provence

Preheat oven to 275 degrees. Line the bottom of a broiler pan with foil. Place chickens on broiler pan and rub olive oil all over. Sprinkle generously with garlic salt and Herbes de Provence. Place two quarters of apple in each chicken. Place in oven and cook for 2 hours. Check temp and if not at 165 degrees yet, put back in oven and check every 20 minutes. Remove and let set for 10 minutes before carving.

 

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