Meal 1 Honey Barbecue Pork Chops (marinate ahead)
6 center cut boneless pork chops
2TBS olive oil
1 onion chopped
4 cloves garlic pressed
1 can tomato paste
1/3 cup honey
¾ cup cider vinegar
salt and pepper to taste
Marinade 4-6 shakes each of:
balsamic vinegar, Worcestershire sauce, coconut aminos or soy sauce 1
tsp each garlic powder salt and pepper
Place
pork chops in a gallon size ziplock and add all marinade ingredients. Seal and
mix well. Marinate as long as you like (I do overnight). Heat 2TBS EVOO in small sauce pan over medium
heat. Add onion and garlic and cook until tender. Stir in tomato paste, honey
and vinegar. Simmer 8 minutes. Transfer mixture to blender and puree until smoothe (or leave it
chunky like Jack miller’s sauce). Cook pork chops with grill on medium high
heat 3-5 minutes each side or until cooked through (or you can use a george
foreman or bake in oven 375 for 15-25 minutes). Top with BBQ sauce and serve.
Meal 2 Garlic Dijon Chicken Breasts (or thighs)
1-2 lbs boneless skinless chicken
¼ cup Dijon mustard 2TBS EVOO
1 TBS minced garlic
Salt and Pepper to taste
Combine all ingredients in a large zip lock bag. Combine
well and marinate overnight. Grill 5-7 minutes each side on medium high heat or
use George foreman grill or bake until cooked through.
Meal 3 Crock pot Salsa Spinach Chicken
1-2 lb boneless skinless
chicken
1 package frozen spinach
1 jar salsa (make sure
no sugar added)
Mexican seasoning of your choice (I use 1tsp cumin 1tsp chili
powder 1 tsp garlic powder 1tsp onion powder 1 tsp salt and 1 tsp pepper)
Optional: ½ block cream cheese 1 cup
quinoa cooked in 2 cups water
Place
all ingredients in large ziplock bag and freeze until ready to cook. Place all
ingredients in crock pot on low for 6 hours. Shred chicken with two forks. If
you are adding quinoa and cream cheese do so after it is finished cooking and
stir well to combine.
Meal 4 Creamy Paleo Chicken Skillet (OMG THIS WAS GOOD!!!)
2 boneless skinless chicken
breast 4 slices bacon
1 onion
chopped
½ each red and yellow
bell pepper chopped
6oz
mushroom sliced
1 tsp white wine vinegar
1 can coconut milk
2c fresh
kale, spinach, or green of choice
4 cloves garlic
pressed
salt and pepper to
taste
Cook bacon in large sauce pan. Remove and set on paper
towels. Leave grease in the pan. Add onion to the bacon grease and cook 5
minutes. Push onion to one side and add chicken. Lightly brown and then add
bell pepper and mushroom. Cook 5 minutes then add bacon and garlic. Add vinegar
to deglaze the pan. Add coconut milk and green of your choice. Cook 3-5 minutes
or until wilted. Season with salt and pepper (I chop my chicken in bite size
pieces before I cook it so that it is kid friendly.)
Meal 5 Bacon Wrapped Scallops
18 large sea scallops
9 slices bacon cut in half 4
TBS EVOO
1/2
tsp each salt and pepper
Wrap each scallop with 1 piece of bacon. Heat 2 TBS EVOO in
large skillent of medium high heat. Add 9 scallops to pan. Cook 2 minutes per
side or until browned turning once. Remove from pan. Repeat with remaining oil
and scallops. Season as desired.
Meal 6 Quinoa Mac n Cheese
1c
quinoa
2 c chicken broth
4oz cream cheese (1/2 block)
½ cup grated parmesan
1 and ½ cup grated cheddar cheese
1-2tsp onion powder salt and
pepper to taste and any additional seasonings you like (I always add garlic)
In a saucepan, combine quinoa and chicken broth. Bring to a
boil, reduce heat to low, cover and simmer for 15 minutes until liquid is
absorbed. Stir in the rest of the ingredients. Reserving 1 c of sharp cheddar.
Spread mixture into baking dish. Sprinkle with remaining cheese. Bake at 350 for 15 minutes.
Meal 7 Cajun Beef Chili (Crock Pot Freezer friendly)
3lb beef stew meat
1 tsp Cajun seasoning ½
tsp black pepper
1 large onion
chopped
1 large bell
pepper chopped
4 cloves garlic
pressed
14oz can diced tomatoes
14 oz can beef broth
Combine all ingredients in a large ziplock back and freeze
until ready to cook. Place all ingredients in crock pot on low for 6 hours.
No comments:
Post a Comment