Week 4

And now I am ahead of the game and have next week's menu all ready.

Saturday – pork tenderloin, guac peppers, zuchinni fritters

Garlic HerbCrusted Pork Tenderloin

2 garlic cloves, finely chopped (about 1 tablespoon)

1 tablespoon fresh sage, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, chopped

1 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

2 tablespoon olive oil, divided

1 pork tenderloin

Instructions:

1.     Stir together garlic, sage, rosemary, thyme, salt, pepper, and 1 tablespoon olive oil in a small bowl. 

2.     Rub mixture all over pork.  Let marinate 30 minutes to 2 hours. 

3.     Preheat oven to 400 degrees.

4.     Heat a pan over medium-high heat.  Add olive oil.  Add pork, and brown on each side, about 4 minutes on each side.

5.     Transfer pan to oven.  Roast pork turning occasionally until an thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes.  Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

 

Guacamole pepper poppers

Ingredients

• 4-5 small sweet baby peppers
• 1 avocado, mashed
• juice from 1 lime
• garlic minced
• sea salt & peppers
• cilantro
• bacon

Preheat your oven to 350 degrees. Cut peppers (I used about 4) in half lengthwise and cut off the stem and remove seeds and white membrane. Place the peppers in the oven on a baking sheet for about 10 minutes, or until tender. Then fill with the guacamole mixture. And if you have bacon on hand, you should definitely top with bacon, although they were delicious without it.

Easy Zucchini Fritters

Serves: 4

Ingredients

• 2 medium zucchini
• 2 eggs
• 1 onion
• ½ cup parmesan cheese (optional, can replace with almond flour or 3 tablespoons of coconut flour)
• ¼ cup almond flour
• 1 teaspoon each of garlic powder, salt, pepper and basil leaf

Instructions

1. Preheat oven to 400 degrees. Grate the zucchini with a cheese grater or food processor. Add the salt and squeeze very tightly with a towel or some paper towels to get the excess liquid out. Put in a medium sized bowl.
2. Grate the onion and add to the bowl. Add the eggs, parmesan cheese and almond flour. Sprinkle the spices on top of the mixture and mix until evenly incorporated. To bake: well grease a baking sheet or muffin tins and put tablespoon size amounts of the mixture onto the baking sheet or fill the muffin tins ½ full.
3. Bake for approximately 18-20 minutes or until tops and sides are starting to brown. Serve alone or with homemade ketchup. Can also pan fry in coconut oil for a crispier outer coating.
4. Enjoy!

Sunday – Butter chicken, green beans, salad

1T peanut oil

1 shallot, finely chopped

¼ white onion, chopped

2T butter

2t lemon juice

1T ginger garlic paste

1t garam masala

1t ground coriander

1t chili powder

1t cumin

1 bay leaf

¼ cup plain yogurt

1 cup half and half

1 cup tomato puree

¼ t cayenne

1 pinch salt and pepper

1T peanut oil

1lb chicken thighs cut into bite size pieces

1t garam masala

pinch cayenne pepper

¼ cup ground cashews

1.     Heat 1 tablespoon oil in a large saucepan over medium high heat.

2.     Saute shallot and onion until soft and translucent.

3.     Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.

4.     Cook, stirring, for 1 minute.

5.     Add tomato sauce, and cook for 2 minutes, stirring frequently.

6.     Stir in half-and-half and yogurt.

7.     Reduce heat to low, and simmer for 10 minutes, stirring frequently.

8.     Season with salt pepper. Remove from heat and blend in blender (without bay leaf).

9.     Heat 1 tablespoon oil in a large heavy skillet over medium heat.

10. Cook chicken until lightly browned, about 10 minutes.

11. Reduce heat, and season with 1 teaspoon garam masala and cayenne.

12. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.

13. Stir cooked chicken into sauce.

14. Mix together cornstarch and water, then stir into the sauce.

15. Cook for 5 to 10 minutes, or until thickened.

Monday – fish + broccoli + salad

Coconut Oil-Poached Tilapia:

•            12 6-7oz Tilapia fillets (or substitute any whitefish)

•            ½ cup Extra Virgin Coconut Oil (enough that the oil is ¼” deep in your pan)

•            Pinch of Salt

1.    Heat coconut oil and salt over medium-low heat until hot, just starting to bubble but not a rolling simmering.  Add tilapia to the pan.

2.    Cover and cook until the top edges of the fish are opaque..  Flip each piece of fish.  Cook until the fish is fully cooked and opaque throughout.

Tuesday – Chicken + pepper strips + carrots + tomatoes

Hissin’ Chicken à la Paleo Parents book Eat Like a Dinosaur

1.            Pat dry 12 chicken legs (or 8 chicken thighs).

2.            Place chicken on a wire rack set into a baking sheet.

3.            Sprinkle chicken with 2 Tbsp melted coconut oil, 1tsp salt, and 1 tsp paprika. Rub chicken to coat.

4.            Roast at 375oF for 45 minutes.

Wednesday – tacos

Thursday – Sausages + baked potato + green beans/broccoli

Friday – pizza