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Saturday, January 31, 2015

Weekly Menu Dinner

Here is what's on the menu for this week in the Jonesy household...these are all new! So some have pictures, some do not...enjoy!

Monday: from Paleo Plan: Grilled Chicken with Rosemary:

  • Ingredients
  • 4 tsp garlic powder
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 sprigs fresh rosemary
  • 4 thick slices bacon
Instructions
  • Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat on the stove or oven).
  • Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.
  • Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
  • Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Note: If you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165° F. If you are roasting chicken in the oven, place chicken on baking tray at 350F for 40 minutes, or until fully cooked.
Tuesday: from Paleo Plan
Ingredients
  • 1 lb salmon fillets, skinless
  • 1-2 Tbs olive oil, coconut oil, or bacon grease
  • 2-3 limes (1 per salmon fillet), cut in half
  • 1/4 tsp sea salt (optional)
  • 1/2 tsp ground chipotle
Instructions:
  • Preheat oven to 350℉.
  • Rinse salmon, pat dry, and place on a metal baking sheet.
  • Rub each fillet with olive oil or fat of choice, and squeeze the juice from one-half lime onto each fillet.
  • Sprinkle fillets with sea salt (if desired) and chipotle, then place a half lime on top of each fillet.
  • Cook salmon for 12-15 minutes, or until it flakes easily with a fork.
Wednesday:
This comes from bootsupyall.blogspot  I love brussel sprouts and lemon!!! This is a must have as we being the week!!!

 
Baked Lemon Chicken & Brussels

1 lb. chicken breasts
1/2 onion
3 cloves garlic
1 cup chicken stock 
1 lemon
1 lb. brussel sprouts
2 tbsp. olive oil
salt and pepper to taste

Preheat oven to 350 degrees. 

In large cast iron skillet (or oven proof skillet) heat 2 tbsp. olive oil on medium-high.  Salt and pepper the chicken breasts and add to the skillet.  Once you add them, don't touch them.  Let them brown 3 to 4 minutes per side.  Then flip once and let them brown the same amount of time on the other side. Then remove from skillet.  You will continue cooking them in the oven. 

Turn the heat down to medium, and add chopped onions to the skillet.  Let saute a few minutes then add the garlic.  Add brussel sprouts (I like to chop them in half) and let saute and begin to get nice color on them.  Add 1 cup chicken stock and zest and juice of one lemon.  Stir to combine.  

Add chicken breast back to the pan moving them around until they are sunk into the bottom of the pan.  

Place entire skillet in oven and bake 12-15 minutes depending on how large of a chicken breast.  Once the juices run clear the chicken is done.  

Thursday:
This looks amazing and quick! I plan to add some flaxseed tortillas from Costco or wheat ones for the kids and they can fill them up! (I know store bought tortillas aren't Paleo or clean-I will look up and try to make some later!!)
Turkey and Vegetable Skillet
Ingredients
  • 2 t. olive oil
  • 1/2 pound lean ground turkey
  • 1/2 cup onion, diced
  • 2 cloves of garlic, minced
  • 1 cup zucchini or summer squash, diced
  • 1 cup fresh green beans, end trimmed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fire roasted tomatoes
  • 1 t. kosher salt
  • 1/2 t. dried basil
  • 1/2 t. dried oregano
  • 1/4 t. black pepper
  • 1/2 cup smoked mozzarella, shredded (regular mozzarella, gouda, or smoked gouda may also be used)
Instructions
  1. Preheat oven to broil.
  2. In a large oven proof skillet over medium high heat, heat the olive oil.
  3. When the oil is hot add in the ground turkey and break it up until it's in small pieces.
  4. Once the turkey is almost cooked through add in the onion and garlic.
  5. Cook for 1 minute and then add in the rest of the vegetables.
  6. Cook for another 4-5 minutes or until the vegetables have softened slightly.
  7. Top the turkey and vegetable mixture with the shredded cheese.
  8. Put the skillet in the oven and broil it just until the cheese is melted and golden brown.

Friday: we will probably have tons of left overs...but this would be great to have for the weekend.

Balsamic Vinegar Chicken with Fresh Tomatoes

Ingredients:

4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms (we don't like these...will omit:)
1 package of cherry or grape tomatoes
1/2 red onion sliced

Preparation:
Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

This was so absolutely delicious and you can eat one chicken breast and freeze the rest.  I highly recommend a “good” quality balsamic vinegar. A little more expensive, but worth it.
This recipe is simple, clean and super delicious. It is very easy to prepare.  It is also very low carb.  Balsamic Vinegar Chicken. This is a great recipe.

 And how it looks...


Weekly Menu-Breakfast

Here is what I am planning for this week.

Breakfast (I prep all this on Sunday)
Egg Quiche Muffins

This is from HE She Eats Clean...I have never made these before, but what a great grab and go meal. I wash everything down in the morning with some Green Juice!
Ingredients:
4 scallions (or green onions), minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper

Directions:
1.  Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil (using a mister)
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.

I make 6 bags or pre-packed Kale, Spinach, Basil, Celery, Cucumber, half of a frozen banana or apple, and half of a lemon. Put all in my Vitamix and go!











I am also going to try this waffle recipe for the kids from Little Red Bird Kitchen...they are dying for some waffles...will let you know!
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The Best Grain-Free Buttermilk Waffles
Yields: about 5-6 waffles
Ingredients
1/2 cup coconut milk
1 tsp apple cider vinegar
2 large eggs
1 tbsp. vanilla extract
2 tbsp melted butter/ghee/coconut oil/palm olive shortening
1 Tbsp. Raw honey
1/4 cup coconut flour
1/4 cup arrowroot flour
1/4 tsp baking soda
1/4 tsp baking powder (grain free)
Pinch of salt
Directions:
1. Combine the milk and apple cider vinegar. Let rest for five minutes.
2. Preheat your waffle iron.
3. In a large bowl, add all dry ingredients and mix until well combined.
4. In another bowl add eggs, vanilla extract, raw honey, melted butter and soured milk until well combined
5. Spray your waffle iron if necessary to prevent sticking. Pour the necessary amount of batter into the waffle maker (pour just to cover the bottom, then close).
5. Let cook until the light goes off and check the waffle for being done. It should be a dark golden brown (2-3 minutes, depending on how hot and how big your waffle iron is.
6. Remove the waffle and repeat with the remaining batter.

Paleo Teryaki Chicken Kabobs

Paleo Teriyaki Chicken Skewers Recipe
These are AMAZING!!!! I LOVE LOVE LOVE this dinner! I have made it twice in January, and will add it again in February. Nothing feels better than being able to provide a healthy, clean, meal for your family-that they actually love and look forward to after they ask that question we moms just LOVE to hear-said no mother ever-What's for dinner?! This recipe was found at My Natural Family.






Paleo Teriyaki Chicken Skewers Recipe
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This teriyaki sauce is sweetened largely with dates so that only a minimal amount of honey is required. The dates and sweet onion also work to thicken the sauce once it’s pureed so that no thickening agent is needed.
ServingsPrep Time
8-10Skewers1Hour
Cook Time
20Minutes
    Ingredients
    Servings: Skewers
    Units:
    Instructions
    1. Heat the coconut oil in a small sauce pan.
    2. Add the onion and sauté on medium heat for 2-3 minutes, or until it becomes translucent and soft.
    3. Add the garlic and sauté for another 30 seconds.
    4. Add the dates, orange juice concentrate, coconut aminos, honey, vinegar, salt, and chili flakes(if using) to the sauce pan and bring to a boil.
    5. Reduce the heat and simmer for 5 minutes.
    6. Mixture should have started to thicken a bit and dates should be soft.
    7. Pour the mixture into a blender and puree until very smooth and thick.
    8. Place the cubed chicken in a container or Ziploc bag and pour ¾ of the teriyaki sauce over it.
    9. Seal and let marinate in the refrigerator overnight, or for at least 30 minutes. Marinate overnight for best flavor.
    10. Reserve the rest of the teriyaki sauce in an airtight container and refrigerate.
    11. When ready to make the skewers, thread the marinated chicken and pineapple cubes onto the soaked wooden skewers, alternating each item.
    12. You should end up with 8-10 skewers, depending on how heavily you thread them.
    13. Preheat a grill, making sure to oil the grates before doing so.
    14. Grill the skewers on all sides until cooked through, basting with the reserved teriyaki sauce while they cook.
    15. Serve garnished with cilantro.