What’s for Dinner 6/11-6/15

Monday: Crock Pot Garlic Chicken, Brussels sprouts and watermelon

Recipe: Crock Pot Garlic Chicken

3 pounds boneless, skinless chicken breasts

~30 cloves garlic

salt and pepper to taste

Put about 10 of the garlic cloves on the bottom of the crock pot. Lay the chicken breasts on top of the garlic, then sprinkle generously with salt and pepper and add the rest of the garlic. Cook on low for 4-6 hours, then remove and serve how desired. This is great as chicken tacos or by itself!

Tuesday: Slow-cooked oven rump roast, pineapple and kale chips

Recipe: Slow-cooked oven rump roast

1 (3-lb) beef rump roast

garlic salt

pepper

6-7 large carrots, ends cut and cut into chunks

Preheat oven to 225 degrees. Line a deep baking pan (I used my broiler pan without the rack that goes on top) with foil, and place roast and carrots into pan. Sprinkle all sides of meat and carrots generously with garlic salt and pepper, and cover the pan tightly with foil. Bake for about 2.5-3 hours, and let sit for about 10 minutes before carving.

Wednesday: Garlic Pesto-Crusted Salmon, broccoli and strawberries

Recipe: Garlic Pesto-Crusted Salmon

2 salmon filets (double recipe if you want to serve more)

1/2 cup fresh basil leaves

1/4 cup pine nuts

~4 TBSP fresh cilantro

2-3 cloves garlic

1/4 cup olive oil

1 TBSP lemon juice

salt and pepper to taste

Preheat oven to 350 degrees. Pulse all ingredients (except salmon) in a food processor until minced (you want little bits, not smooth). Put the salmon and the pesto mixture into a Ziploc bag and refrigerate for at least a 1/2 hour. Remove from bag, smear the pesto mixture left in the bag onto the salmon and place the salmon (skin-side down) onto a foil-lined baking sheet. Bake for about 12-14 minutes, or until the salmon flakes easily.

Thursday: Leftovers from previous days

Friday: “The Grub” Meatballs, green beans and bananas

Recipe: “The Grub” Meatballs

3 lbs ground beef (grass-fed preferred)

2 TBSP garlic salt

1 onion, diced small or grated

2-3 stalks celery, diced very small

2 eggs

3 TBSP chopped cilantro

2-3 TBSP olive oil

Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated. Form into golf ball-sized meatballs (or a tad larger). Place into heated pan and cover for about 6 minutes. Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes. Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.

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