I went simple this week and used some prepared sauces to make my life easier. You could, of course, make some of your own sauces if you prefer!
Monday: Grilled Garlic Shrimp Skewers, green beans and cantaloupe
2 lbs medium pre-cooked shrimp
4-5 TBSP olive oil
3 TBSP minced garlic
2 tsp salt
Combine all ingredients in a large Ziploc bag and let marinate for at least an hour. Put shrimp onto skewers and grill on high for a couple minutes on each side. Sprinkle with salt when done, if desired.
Tuesday: Curried Goat Chops, zucchini and watermelon *Note: You could use lamb chops in place of goat chops, and of course you don’t need to serve it with rice–you could make cauliflower rice instead.
6 goat chops
2 TBSP garlic salt
1 TBSP chili powder
2 tsp cumin
1 tsp curry powder
1 tsp turmeric
4 TBSP olive oil
1 (15-oz) can diced tomatoes
2 cups hot water
1 tsp salt (more if desired)
Heat oil over medium-high heat in a large skillet. While that’s heating up, combine all the spices in a small bowl. Rub generously onto both sides of the goat chops and place into the skillet. Sear for 1-2 minutes on both sides, then add water, tomatoes and salt, bring to a boil, and reduce heat to low. Cover and simmer for 1 hour.
Wednesday: Spaghetti Squash with Marinara Sauce, strawberries and green salad
1 spaghetti squash
1 jar of marinara sauce (or make your own)
Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds. Place in a baking dish with sides, open side down. Fill with about a 1/2″ of water and bake in oven for 40-50 minutes, until it can be flaked with fork easily. Remove noodles and place into a large bowl and top with marinara sauce and whatever else you like!
Thursday: Leftovers from previous days
Friday: Grilled Baby Back Ribs, peaches and cauliflower
2 racks pork baby back ribs
1 jar of your favorite, no-icky-ingredient marinade (I used THIS one)
1 Day Ahead: Put the ribs in a glass dish and cover generously with your marinade. Let sit overnight. Grill or bake at 350 until meat is tender (it took mine about 30 minutes on our charcoal grill)