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Last week was a great week of meals at my house. It was great having a dinner plan to follow, and made my days easier. And, I even remembered to take some pictures to share. Often, I get so wrapped in meal prep that I forget to take pictures!
For those of you with dietary restrictions, my meals should be easy to modify. For example, I leave out salt in my meals, and I’m avoiding gluten and starches right now due to my Meinere’s disease.
To recap last week’s meals, we had grilled bison for the first time on Monday, and it was great! Very tender and tasted just like beef but it’s much healthier for you. Tuesday was chicken fajitas (I’m sharing a picture of the guacamole below). On Thursday, I took photos of the Italian meatballs and even devoted a post to the recipe HERE:
This Week’s Dinner Plan
Monday: Teriyaki & Ginger Chicken Thighs with Asian Cashew Chopped Salad
This is a very simple recipe. Just marinade 4 chicken thighs in 8 oz. teriyaki sauce, 2 Tbsp. of sesame oil, and 2 tsp each of minced garlic, ginger, lemon juice, and brown sugar or sugar substitute. Grill or bake at 350 for 30 – 35 minutes. I use pre-made, bagged Taylor Farms Asian Cashew Chopped salad.
Tuesday: Carnitas Tacos with Guacamole
Carnitas are so easy to make. I share my crock pot recipe HERE. The smell of this dish cooking will make your mouth water!
My secret ingredient for guacamole is Montreal Steak Seasoning (or Mrs. Dash’s Fiesta Lime) and fresh lime juice. Add chopped onion, a little jalapeño, cilantro, and mash it up.
You should check out my guacamole masher below, it’s one of my most used kitchen utensils.
Wednesday: Halibut en Papillote
It’s Wednesday, and if you following my dinner plan you’re enjoying not really having to think about dinner! So, “en Papillote” is French for in parchment paper. Each parchment packet contains 1 fillet of halibut, 1 Tbsp. of unsalted butter, 1 tsp of lemon pepper, 1 tsp of minced shallots, and a pinch of salt. You can add thinly sliced lemons, mushrooms, or matchstick bell pepper, if you prefer. Fold up all sides, crimping edges, and bake at 350 for 15 minutes.
Thursday: Pulled Pork Sandwiches with Coleslaw.
How easy is this idea? I use leftover Carnitas from Tuesday! Then, add barbecue sauce when reheating the Carnitas. Top it with brioche buns and you have pulled pork. My family love these. We usually get brioche buns from Wal-Mart or their Neighborhood Market. I use pre-shredded, bagged cabbage and add Marie’s coleslaw dressing.
Friday: Dinner Out
Saturday: Grilled Steaks and Caprese Salad
This is one of my most favorite dinners! I love caprese salad and it’s really easy to make at home. Just buy the sliced, fresh logs of mozzarella cheese and use Roma or Heirloom tomatoes. Slice the tomatoes as thick as the mozzarella cheese, then alternate them across your plate. Sprinkle with sliced fresh basil leaves and balsamic vinegar. Add you favorite grilled steak as your entrée.
Sunday: Smoked Pork Chops with Roasted Red Potatoes and Applesauce.
Since our pork steaks are so thick, smoking is a great way to cook them. Combine ¼ brown sugar or substitute, and 1 Tbsp. each of ground fennel, cumin, coriander, and paprika, with 1 tsp of salt and pepper in a bowl. After drying your pork chops with paper towels, rub with spice mixture at least one hour before cooking. Grill at 275 degrees for about 50-60 minutes, until meat registers 145 degrees. For roasted potatoes, cube red potatoes and shake in a large Ziploc bag with 1 Tbsp. olive oil, 2 tsp Italian seasoning, and 1 tsp salt and pepper. Bake at 350 degrees for 20-30 minutes, until golden on top.