Tyler and I leave for Los Angeles on Thursday night, so it's a short week for us. But, a full week of Paleo! (Let's hope) It's also supposed to be 80+ degrees on Friday, so that means bikini weather, which equals a very light meal plan this week! Can't have any bloat!
Sunday
Rotisserie chicken
roasted root vegetables
homemade chunky applesauce
Roasted root veg:
turnips, carrots, sweet potatoes, whatever cut into relateively equal sizes
dried thyme
olive oil
salt and pepper
Shake everything together in a ziploc. Lay the veg out in a single layer on a cookie sheet. Bake at 400 degrees for 20 minutes or so until veg is slightly brown and cooked through.
Homemade applesauce:
2-3 apples, peeled and diced
1/2 c water
2t cinnamon
Pour everything into a sauce pan and cook on medium-low until reduced and apples are very soft. Stir periodically so that the apples start to disintegrate, adding more liquid if necessary. If your apples are really tart and some sweetness is needed, add a little honey.
Tonight: marinate the chicken pieces for lemon chicken, see below
Monday
Baked lemon chicken
2 chicken leg halves
1 chicken breast
juice of 1 lemon
1/2c white wine
dried thyme
1/4c minced shallot
salt and pepper
Shake marinade in a big ziploc. Add chicken pieces. If not done the night before, let sit for 15-20 minutes. Melt 2T of butter in an oven proof skillet or dutch oven. Save the bag of marinade. When just starting to brown, put chicken, skin side down, into pan to brown. Flip and let brown for another 1-2 minutes. With chicken still in the pan, add the marinade and wait for the steam to clear. If more liquid is needed to have a thin layer on the bottom, add some wine or chicken broth. Put the whole pan into a 350 degree oven for 15-20 minutes, or until chicken is cooked through.
Sauted zucchini and peppers
1 zucchini
1 red bell pepper
salt and pepper
Melt 1T butter and 1T olive oil. Once hot, add sliced zucchini and pepper. Saute until al dente. Season with salt and pepper.
Tuesday
Grilled Tri-tip
2 thinly cut tri-tip steaks
salt and pepper
Pretty self explanatory--grill until reached desired doneness
Sauteed mushrooms and onions
1 package presliced mushrooms
1 sliced onion
dried thyme
1T balsamic vinegar
Start this before putting the steaks on the grill. Melt 1-2T butter in a skillet. Add mushrooms and onions and saute over medium low heat until softened. Add thyme, salt and pepper. Once mushrooms start to brown a little, add the balsamic and stir to combine. Leave on low until steaks are ready
Maple glazed carrots
15-20 baby carrots cut in half, lengthwise
2T pure maple syrup
salt and pepper
Start the carrots after the mushrooms/onions are in the pan but before putting the steaks on the grill. Melt 1T butter and add carrots. Saute until softened. Add maple syrup and 1T water. Stir to combine and season with salt and pepper. Continue cooking on low until cooked to desired doneness.
Wednesday
Salmon en Papillote
2 fish filets
1 pepper sliced
1 lemon, sliced
fresh dill
Preheat oven to 400. Cut two parchment paper hearts. Salt and pepper the fish, lay on the bottom half of the heart on top of two lemon slices. Place peppers around fish. Lay dill fronds on fish. Slice a little butter and put on top of dill, place lemon slices on top. Splash a little wine on peppers. Fold edges of parchment paper and put fish on a baking sheet. Bake for approximately 20 minutes.
Thursday
Portobello mushrooms with spinach and goat cheese
4-6 portobellos, stems removed
Baby spinach
Grated raw goat cheese
2 T olive oil
Salt/pepper
Brush mushrooms with olive oil, place spinach on cap, top with cheese. Bake at 350 for 20 minutes.
Grocery List
rotisserie chicken
bag of baby carrots
turnip/sweet potatos/rutabega/other root veg
4-5 apples
2 chicken leg halves
1 chicken breast
2 lemons
white wine
shallot
1-2 small zucchini
2 red bell peppers
1 sweet onion
1 package pre-sliced mushrooms
2 tri-tip steaks
pure maple syrup
fresh dill
2 salmon filets
4-6 portobello mushrooms
baby spinach
raw goat cheese
1 bag salad (for lunches of left over salmon and mushrooms)
8-10 2% fage greek yogurt
pears
pluots
any other seasonal fruit for lunches
mixed nuts
No comments:
Post a Comment