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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...


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