What’s for Dinner 7/9-7/13

Monday: Herbed Trout, asparagus and strawberries

Recipe: Herbed Trout

4 trout filets

3-4 TBSP olive oil or coconut oil

garlic salt

Italian seasoning

cayenne pepper

Heat oil in a large skillet over medium-high heat. Sprinkle each filet with garlic salt, Italian seasoning and a pinch of cayenne pepper. Place seasoned side-down into skillet and sprinkle the top side with spices. Cook for 4-5 minutes per side, until fish flakes easily.

Tuesday: Stuffed Zucchini, olives and watermelon

Recipe: Stuffed Zucchini

2 lbs ground beef

1 onion, diced

2 large zucchini (mine were about 12″ each) or 4-6 small ones

2 TBSP chili powder

2 TBSP garlic salt

1 small cooked sweet potato, skinned

3 TBSP olive oil

Preheat oven to 350 degrees and heat oil in a large skillet. Add onion and cook until starting to brown. Meanwhile, cut ends off the zucchini and slice lengthwise down the middle. Scoop out the middle with a spoon or melon baller, and place insides into food processor. Pulse until the zucchini is in bits. Add ground beef, chili powder, and garlic salt to the skillet and cook until beef is browned. Add sweet potato and processed zucchini, turn off heat, and stir to combine. Place zucchini onto a foil-ined baking sheet and fill each zucchini with the meat mixture, then bake for 40 minutes.

Wednesday: Turkey Avocado Wrap, sweet potato wedges and blackberries

Recipe: Turkey Avocado Wrap

2 butter lettuce leaves

2 slices turkey breast (I used THIS brand–only turkey, water and salt!)

homemade garlic mayo

mustard of choice (I used Annie’s organic dijon)

1/2 an avocado, sliced thin

Layer goods on lettuce leaves and enjoy!

Thursday: Leftovers from previous days

Friday: Spinach and Sun Dried Tomato Pork Tenderloin, green beans and cantaloupe

Recipe: Spinach and Sun Dried Tomato Pork Tenderloin

(1) 3.5-4 lb pork tenderloin

1/2 cup sun dried tomatoes, chopped (mine were stored in just oil)

~8 oz frozen chopped spinach

2-3 cloves minced garlic

1/2 tsp salt

1/2 tsp pepper

For rub:

2 TBSP chili powder

2 TBSP garlic salt

Preheat oven to 350 degrees and line a broiler pan with foil. Slice the tenderloin down the middle lengthwise and rub the chili powder and garlic salt over the whole tenderloin, then lay on a large piece of foil. In a bowl, combine the tomatoes, spinach, garlic, salt and pepper. Scoop into the center of the tenderloin:

Wrap tightly with foil so the two sides come together as much as possible, making sure there aren’t any gaps. Place onto broiler pan and bake for 1 hour. Open the top of the foil and let cook for another 30-45 minutes, until tenderloin reaches 160 degrees with a meat thermometer. Remove from oven and let rest for about 10 minutes before slicing.

 

 

 

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