This week’s round-up is pretty simple, but still tasty as can be. As always…each meal was served with a simple green salad with carrots, celery, extra virgin olive oil and balsamic vinegar.
✨Monday’s Steak and Chicken Fajitas with Sauteed Veggies and Brown Rice✨
Ingredients:
* Your meat of choice (we used chicken breast and beef short ribs)
* A mix of three to four bell peppers (we used two green, one red and one yellow) – cored, seeded and sliced
* One onion – peeled and sliced
* 3-5 cloves of garlic – minced
* 7+ crimini mushrooms – cleaned sliced
* Brown rice (we used 1.5 cups)
* Water or broth (we used 3 cups of chicken broth – brown rice is a 2:1 ratio)
* Seasoning: garlic powder, chili powder, paprika, dried onion, sea salt, black pepper, cumin
* Tortillas or lettuce wraps (we did half and half)
* Garnish: really up to you, but we used tomatoes, avocados, a little cheese for the kids and some plain whole fat yogurt (a la sour cream)
Directions:
* Rinse rice. Combine rice and broth into a pot. Bring to a boil, reduce heat to low(ish) and cover. Cook for 50 minutes.
* You can either thinly slice the meats and saute them in the pan with the seasonings above (like I would) or you can season them raw, grill them whole, and then thinly slice them (like my husband would…haha).
* If you saute the meat, while it cooks, prep the veggies. When the meat is cooked through, remove it from the pan.
* In the same pan, add a little grass-fed butter or avocado oil and toss in the onions. Cook a couple minutes, throw in the garlic and mushrooms. Cook another minute or two and then add in the peppers. Add same seasonings from above.
* When veggies are done, add the meat back in and mix together.
* If there is yummy stuff stuck to the bottom of the pan, rev up the heat and when it is super hot, toss in a tiny bit of broth and scrape it up!
* Serve it up!
✨Tuesday’s Grilled Salmon with Sauteed Kale and Baked Yams✨
* Wash and poke yams. Place them on a parchment lined baking sheet and cook for 45-60 minutes (depending on size) at 350*, flipping halfway through.
* Rinse and trim Kale (we used two bunches…but we really like kale)
* Mince 3 cloves of garlic.
* Heat avocado oil (or grass-fed butter) in a large pot (or pan, depending on how much kale you are cooking) over medium-high heat and add in kale and garlic. Toss frequently and be sure not to let the garlic burn on the bottom of the pan. Season with sea salt, black pepper, garlic powder, and dried onion. It only takes 10 minutes or so to cook the kale, so plan accordingly. When done cooking, sprinkle with fresh lemon juice.
* Brush salmon (or other fish of choice) with avocado oil and season with sea salt, black pepper, garlic powder, dried onion and paprika.
* Grill 6ish minutes each side (depending on thickness and desired cooked-ness)
* Plate it all up, serve with fresh lemon, and enjoy!
✨Wednesday’s Italian Quinoa Skillet Meal✨
So I found a recipe on Pinterest that was my inspiration, but I changed a fair amount so the below link really isn’t all that similar, but…just I included it in case.
Ingredients:
* 2 cups of quinoa
* 4 cups of broth (or water)
* 32ish ounces of your choice of spaghetti sauce. I used Autumn Calabrese’s “Grandma’s Tomato Sauce” from her “Fixate” cookbook. Yum.
* 1lb of ground turkey (or chicken sausage or ground beef, or something else delicious)
* 3-4 cups fresh spinach – rough chopped
* 3-5 cloves of garlic – minced (I adore fresh garlic)
* 1/2-1 onion – diced
* Seasonings: garlic powder, dried onion, dried (or fresh…if fresh, add it in last) basil, dried oregano, sea salt, black pepper and a touch of chili powder
Directions:
* Thoroughly rinse the quinoa in a fine sieve (for about one minute). Place rinsed quinoa into a medium sauce pan on medium heat (with no oil). Let the heat sort of dry out the excess water from the quinoa. Stir often and keep the quinoa from burning. Once the quinoa is dried out a bit and starts to stick to the pan, add in the broth and bring to a boil. Toss in a bit of grass-fed butter or avocado oil, turn the heat down to low-ish, cover and cook for 12-15 minutes.
* Meanwhile, heat avocado oil in a large skillet or stock pot, add onion and garlic and cook until they start to soften and the garlic is fragrant. Add in the meat of your choice, season to taste (with above seasonings) and cook through.
* Add the cooked quinoa, marinara/tomato sauce, spinach, and any additional seasonings into the skillet/pot with the cooked meat.
* Stir to combine and heat through.
* Serve with the optional Parmesan cheese topping and enjoy!
http://makethebestofeverything.com/2015/10/italian-quinoa-skillet-meal.html
Let me know what you think and share a picture and how you liked them, if you give them a try!!
Comment, like or share this post with someone who may wanna have a few new ideas for meals thrown their way each week! Thanks for checking in!
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