I'm out of town this weekend and this will present unique challenges. First, relying on the husband to do my grocery shopping. Second, after a weekend of traveling, I need to make sure my weekly menu is easy enough to mesh with the business of getting back into a routine after being out of town. So, there's no lunch plan for Tuesday...Blue Water Taco salad will have to work in a pinch.
Tuesday
Dinner: Pork tenderloin fajita stir-fry
4-5 pork loins
Bell peppers
Onion
Sliced mushrooms
Fajita seasoning
Slice all veg and set aside. Melt 1T of butter and 1T of olive oil. Season both sides of the pork with some fajita seasoning. Brown both sides of the pork loins—put on a plate, cover with foil. Add another teaspoon of olive oil and sauté the vegetables for about 6 minutes until barely cooked. Add about 3 T of taco or fajita seasoning to the veg and mix around. Cook for another 3-4 minutes until crisp tender. Add the pork back into the pan and cover. Cook until pork is cooked through—may only be a minute or two.
Tonight: pre-chop all veg for Wednesday's meatballs
Wednesday
Breakfast: greek yogurt with fruit
Snack: mixed nuts
Lunch: pork fajitas
Snack: fruit
Dinner: Meatball marinara and spinach greens
Garden Fresh Meatballs
(courtesy of www.everydaypaleo.com)
1.5 lbs ground turkey
1 lb ground beef
2 zucchinis
1 yam
2 big handfuls of spinach
1 12 ounce jar of roasted red peppers
2 garlic cloves
Salt and pepper to taste
2 eggs
½ to ¾ cup of almond meal
1 jar marinara sauce (sans sugar!!)
Grate zucchini and sweet potato. In a food processor, finely mince spinach, roasted red peppers, and garlic. Hand mix all ingredients and form into meatballs (I made mine a little bigger then golf ball size). Bake at 375 in a large baking dish tightly covered with foil for 40-45 minutes. Or melt 1T of butter and 1T of olive oil and brown the meatballs then bake for about 15-20 minutes until cooked through. Makes 20-25 meatballs. Pour warmed up marinara over meatballs.
Sauteed Spinach
Melt 1T butter. Add ½ diced onion and cook until translucent. Add 2 slices of bacon chopped into lardons—cook until almost crispy. Add 1 to 2 big handfuls of spinach in the pan. Cook until wilted. Add 2 t lemon zest, salt and pepper
Thursday
Breakfast: yogurt with fruit
Snack: mixed nuts
Lunch: meatball marinara
Snack: fruit
Dinner: Grilled chicken breasts with chive lemon butter and grilled zucchini
Season the chicken breasts with salt/pepper, brush with olive oil—grill. Mix 2T of softened Kerrygold butter with minced chives and 1t lemon zest. After chicken is cooked, transfer to a plate. Smear some of the butter on top and tent with foil until melted
Friday
Breakfast: yogurt with fruit
Snack: mixed nuts
Lunch: grilled chicken with zucchini
Dinner: Cod en papillote (or a free night, or save it for Saturday night)
2 cod filets (or other firm fish—halibut, salmon, mahi mahi, etc)
1 pepper
1 lemon
Fresh dill
White wine
1 bell pepper sliced into 1/4 inch strips
Cut two hearts out of parchment paper, big enough to fit a filet of fish (just like a kindergarten valentine project). Season the fish with salt and pepper. Place two lemon slices in the middle of one heart half to serve as the "tray" for the fish. Set fish on top of lemon slices. Arrange sliced peppers (about ¼ - ½ a pepper depending on how big your parchment is) on the bottom half of the heart. Lay a frond of fresh dill on top, put a small amount of butter on top of the dill, top with lemon slices. Pour a touch of white wine in the packet before wrapping. Take a long drink from the wine bottle. Fold the other end of the heart over the top. Starting with the round end of the heart, start folding the ends together working your way to the top of the heart. Put on a baking sheet. Bake at 400 for 15-18 minutes or so until the paper starts to brown. Transfer the entire packet to a plate and open to enjoy--clean up is super simple if you eat right out of the packet!
Shopping List
4-5 pork loins
4 bell peppers
2 onions
1 package sliced mushrooms
Fajita seasoning
8 2% fage plain greek yogurt
1.5 lbs ground turkey
1 lb lean ground beef
4 zucchini
1 yam or sweet potato
1 bag pre-washed spinach
1 12 oz jar of roasted red peppers
Cage free eggs
Almond meal
1 jar marinara (sugar free!)
Nitrate free bacon
2 lemons
Fresh chives
4 boneless skinless chicken breasts
Kerrygold grass-fed Irish butter
2 fish filets (cod, halibut, mahi mahi, etc)
Fresh dill
Berries
Melon
peaches
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