What’s for Dinner 8/6-8/10

Here’s this week’s menu! Have a wonderful week!

Monday: Simple New York Steak, sugar snap peas, strawberries

Note: I know this seems too simple to be any good, but sometimes simple is the key! These steaks were tender, juicy and filled with flavor!

2 or 3 generously-sized New York steaks (mine were about 1″ thick)

salt

pepper

Preheat broiler to high, and place rack about 3-4 inches from heat. Sprinkle steaks generously with salt and pepper on both sides, and place on a broiler pan. Broil each side for 6-7 minutes, until desired doneness. Let rest for 5 minutes before eating.

Tuesday: Herbed Pork Tenderloin, broccoli and pineapple

~4 pound boneless pork tenderloin

2 TBSP garlic salt

1 TBSP dry ground mustard

2 TBSP Italian seasoning

1/4 cup olive oil

Preheat oven to 325 degrees and line a baking dish with foil. Place tenderloin in dish, pour olive oil over top, rubbing to make sure it all gets covered. Sprinkle spices over generously and bake in oven for about and hour and 15 minutes to 1.5 hours, until internal temperature reaches 160 degrees.

Wednesday: Garden Spaghetti Squash, watermelon and kale salad

1 spaghetti squash

1 yellow onion, diced

1/4 cup olive oil

1 cup cherry tomatoes, chopped (or you can use regular tomatoes–I just had cherry tomatoes on hand)

1/3 cup chopped fresh basil

2 cloves minced garlic

~1 tsp salt

1/2 tsp pepper

Preheat oven to 350 degrees. Cut the top off of the spaghetti squash and then slice in half lengthwise. Remove the seeds and place open-side down into a baking dish with sides. Add about a 1/4″ of water and bake for about 40 minutes, until the squash is tender (don’t test the skin–just the inside of the squash). While that is baking, heat olive oil in a large skillet over medium heat. Add onions and cook until beginning to brown. Add tomatoes and cook for about 5 minutes, then add basil, garlic, salt and pepper. Reduce heat to low and let simmer for about 15-20 minutes. Remove from heat and set aside until squash is done.

With a fork, gently flake off “noodles” of spaghetti from the squash and place into a serving bowl. Top with the sauce and serve promptly.

Thursday: Leftovers from previous days

Friday: Stuffed Zucchini, frozen berry salad and cauliflower

 

 

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.

 

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