04 Jan Weekly Recipe Roundup
I don’t know about you…but sometimes it’s SO hard for me to come up with meals for dinner! I may flip through some cookbooks, look up some recipes I’ve emailed to myself and ultimately, I end up looking for recipes on Pinterest (which I have a Love/Hate relationship with. Anyone else with me on that?). I literally have thousands of pins on my boards which can get monotonous sorting through!
If Pinterest fails me because:
- I get too over-whelmed with it
- I start to feel inadequate because I did not plan on making my family roasted chicken with a braised wine sauce, baby pearl onions, a warm spinach salad with bacon and a homemade apple pie
- I think that in theory, cheesy “bread”sticks with a cauliflower crust would be delicious but when I actually make it, it’s just cauliflower mush and melted cheese
I will resort to asking my husband – What do you want for dinner this week? His typical response is “Food.” (Big sigh). So, in my desperate attempt to come up with some dinners my family will like, I ask my daughter…who’s 4. Because, come on, let’s face it… I’m desperate and I don’t want to spend another unfruitful hour on Pinterest! Her response? “I don’t know. Beans.”
In order to spare you this weekly saga, I thought I’d start doing a weekly meal round-up! I will provide you with a week’s worth of recipes that are HEALTHY and DELICIOUS! (Because HEALTHY does NOT have to equal gross!)
Here are my recipes for this week (in no particular order):
- Taco Salad with a side of Roasted Sweet Potatoes
- Shrimp Stir Fry with Bang Bang Cauliflower
- Tomato Basil Spaghetti Squash Bake (I will add a grilled chicken breast for my husband because according to him: It’s not a meal unless someone died)
- Whole 30 slow cooker Beef Stew with a side of Paleo cornbread
- Leftovers from all of these delicious meals J
- Taco Salad with a side of roasted sweet potatoes
Taco Salad Ingredients:
- 1 lb lean ground beef or ground turkey
- ¾ cup of water
- For the taco seasoning à (I don’t use store bought stuff with all of the preservatives – yuck!)- 1 tsp of onion powder- 1 tsp oregano- 2 tsp of cumin
- – 1 tsp smoked paprika
- – 1 tsp of garlic powder
- -1 TBSP of chili powder
– Lettuce mix – any kind you like
– sliced tomatoes
– sliced avocados (go easy!)
– organic or home-made salsa
– shredded cheese (go easy!)
- Fully cook the ground meat
- Add the seasoning and water
- Bring to a boil, reduce heat and let simmer for 5 minutes.
- Assemble the salad and EAT!
Roasted Sweet Potatoes:
– 4 sweet potatoes, peeled and cut into chunks
– mix them in with 1 TBSP of olive oil and add salt and pepper to taste.
– Bake in them in the oven at 400 degrees for 25-30 min. (Depending on the size you cut them into, it may be more or less). When you can stick a fork through them they are done. EAT!
- Shrimp Stir-Fry with Bang Bang Cauliflower (source – http://kirbiecravings.com/2015/01/bang-bang-cauliflower.html)
– half onion, diced
– 2 cloves of garlic, minced
-1 bag of frozen shrimp (you can also use chicken or beef if you prefer!)
-2 cups of vegetables (choose two types from snap peas, bok choy, broccoli, green beans,
cauiflower, mushroom, onion etc)
-1 tsp extra virgin olive oil
-1/2 tsp sesame oil or coconut oil
-2 TBSP lite soy sauce (Braggs Liquid Aminos is best option)
- Heat olive oil and sesame/coconut oil in a skillet.
- Add garlic and onion and cook until onions soften.
- Add veggies and sauté until tender.
- Add soy sauce and simmer for 5 minutes.
- Add shrimp and cook for 2-3 minutes
- Mix it all together
Bang Bang Cauliflower
1/2 head of cauliflower, cut into bite sized florets
2 cups panko bread crumbs (I used 1 cup of panko crumbs and 1 cup of almond flour instead!)
2 large eggs, whisked
1 tbsp fresh parsley, finely chopped (optional, for garnish)
Bang Bang Sauce
2 tbsp sweet chili sauce (I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds)
2 tsp hot sauce (I used sriracha)
1/4 cup light/low fat mayonnaise (I used Greek Yogurt instead!)
1 tbsp honey
– Preheat oven to 400F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
– Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
– While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired. EAT!
- Tomato Basil Spaghetti Squash Bake (source: http://www.alaskafromscratch.com/2012/11/30/tomato-basil-spaghetti-squash-bake/)
Yields: 4 sevings
- 1 whole spaghetti squash, roasted, seeds removed, and scooped out (I cooked mine in a slow-cooker on low for 4 hours)
- 2T extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/4c fresh basil leaves, finely sliced
- salt and pepper
- 1/4c parmesan cheese, grated
- 1 whole ripe tomato, sliced
- 1/2c mozzarella cheese
Preheat oven to 375. Lightly grease an oblong shallow casserole dish (or similar).
To a mixing bowl, add the cooked squash “noodles,” olive oil, garlic, basil, a generous amount of salt and pepper, and the parmesan cheese. Toss to coat (more olive oil can be added if needed – you want it moist, but not dripping). Spread mixture into the casserole dish. Lay tomato slices on top and season them lightly with salt and pepper. Sprinkle with mozzarella cheese and a little bit more freshly grated parmesan. Bake 25-30 minutes or until cheese is bubbly and beginning to brown. Serve promptly (a drizzle of balsamic and some more fresh basil on top is tasty, but optional). EAT!
- Whole 30 Slow Cooker Beef Stew with a side of Paleo Cornbread
2-3 lbs beef chuck, cut into 6-8 large pieces
1 lb carrots, cut into 1″ pieces
3 medium-sized white sweet potatoes, cut into cubes
½ chopped large sweet onion,
1 Tbsp balsamic vinegar
2 tsp Dijon mustard
2 cups beef broth
2-3 sprigs fresh rosemary
salt and pepper, to taste
olive or avocado oil
To thicken: 2 Tbsp arrowroot powder
Add meat and vegetables in the slow cooker. Mix the ingredients for the sauce in a medium-sized mixing bowl. Pour into the slow cooker. Mix it up evenly. Cook it on Low for 7-8 hours.
1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
Preheat oven to 320. Combine all ingredients with a stand mixer until no lumps remain. Pour into a greased pie pan and bake in a 320 oven for 15 minutes. EAT!
There you have it! Do you like this recipe round-up? I would love to see the pictures of how your recipes turned out! Post them in the comments section!