This week we are trying some more new recipes!! And some that we have had before that are really yummy!!
Monday - Coconut Ginger Steak and Shrimp
Tuesday - Lemon Dill Chicken
Wednesday - Beef Roast in Wine Sauce - Crockpot Recipe
Thursday - Basil chicken in Coconut Curry Sauce
Friday - Spaghetti Squash with Tomato and Beef Sauce
If you wondering why a lot of what I make has a sauce. One reason it makes it taste so much yummier and also I start preparing and cooking when Davey is having a snack at about 4pm and then he eats at 6 and Shane and I don't eat until 7 or 8. Having a sauce for the meat to sit allows it to not get dried out during the time we are working out and having some family time.
SMA AWARENESS WOD 2011, AUGUST 13TH!
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"Bugaboo" For time:
200 Thrusters (75/45)
Please join us as we do this special WOD on August 13, 2011 in memoriam of
Benjamin "Bugaboo" Abruzzo III to rais...
12 years ago
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ReplyDeleteCoconut Ginger Steak and Shrimp
ReplyDeletePick your favorite cut of meat, we like Top Sirloin, because it is one of the leanest cuts.
1 or 2 lbs peeled and deveined Shrimp, depends on how much shrimp you like
2 Can coconut Milk
4 Tbs ginger
2 Tbs Honey
In a bowl mix in 1 can coconut milk, 2 Tbs ginger and 1 Tbs honey. Trim fat off of steaks. In a pan place the steaks and pour the mixture on top and refrigerate, until about 30 min before you want to grill the steaks. I usually keep them in the frige for about 6 hours.
In another bowl, mix the other can of coconut milk, ginger and honey. You can either put the shrimp and coconut mixture in a bowl or ziplock, whatever is easier for you. Also refrigerate, when you take the steaks out also take the shrimp out and make a foil bag to pour the shrimp and mixture into and seal up.
Grill the steaks to your liking. Also, put the foil bag on the grill (top rack if you have one) and cook until the shrimp are pink and the tails curl.
When done grilling serve steak with shrimp and sauce mixture poured over the top!!
I have two recipes to put on here. I swapped Tuesday and Wednesday, I wasn't in the mood for Chicken last night. So Tuesday we had Beef Roast. For the roast get your Crock pot ready.
ReplyDelete1 Sirloin Beef Roast
2 Cloves Garlic, chopped
1/2 Red onion, chopped
5 Vine Riped Tomatoes or medium sized tomatoes
3 TB Black Pepper
2 TB Dried Mustard
Red Wine
Put your roast in the Crockpot. Put your tomatoes, garlic and onion in around the roast. Sprinkle that pepper and mustard on top of roast. Pour wine into Crockpot until there is only about an inch of the roast showing. If you have a digital crockpot put it on high for 4 hours, if not just put it on low for the time your at work or 8 hours.
Super easy and yummy!!!
Tonight is....
Lemon Dill Chicken
4 to 6 chicken breasts
4 TB Dill Weed
1/4 Cup Lemon Juice
1 Cup White Wine
2 TB Garlic Powder
2 TB Onion Powder
Olive Oil
In a skillet brown the chicken with a little olice oil, dill weed, onion and garlic powder on each side and a little lemon juice on the bottom. After browning the chicken put in the wine and the rest of everything else and cook on a low heat until ready to eat!! Eat when ready!!
The lemon dill chicken is the best yet. I am sitting here at my desk and work eating it for lunch and it is amazing. Great job Karen! Healthy and super delicious! Who knew it was possible!?!?
ReplyDeleteBasil Chicken in Coconut-Curry Sauce
ReplyDelete6-8 Chicken Breasts or 12 Tenders
3 tsp Curry Powder
1 tsp Black pepper
1/2 tsp Cayenne pepper
1/2 Red Onion, chopped
4 cloves garlic, minced
2 fresh jalapenos peppers, seeded and finely chopped
1 Can Coconut Milk
3 TB Fresh or dried Basil
2 TB Ginger
In a small bowl mix 2 tsp curry, 1/2 pepper, 1/4 Cayenne, and stir in coconut milk and ginger in until you have a paste. Put all the chicken in a ziplock and pour the mixture into the ziplock and make sure all the chicken is covered with the mixture. Refrigerate for a few hours.
In a pan cook your onion, garlic and jalapenos in hot oil for a couple of minutes. Remove the onions mixture from the pan and brown the chicken and stir in the onion mixture, cook until pink is gone. In a large wok mix together the rest of the spices and coconut milk and ginger. Bring to a broil and pour the chicken and onion mixture into the wok, lower heat and cover until ready to eat.
Spaghetti Squash with Chunky Tomato and Beef Sauce
2 pounds sirloin ground beef
1/2 onion, chopped
1 cup green sweet pepper
2 cloves garlic
5 vine ripe tomatoes, chopped
2 tsp Italian seasoning
1/2 tsp pepper
1 Cooked 3 pound Spaghetti Squash
Cooking the squash - Prick the squash in several places with a sharp knive. Place it in a microwave safe bowl and microwave for 10 minutes.
In a large pan cook the ground beef, onion, sweet pepper and garlic until the meat is brown. Drain. Stir in the tomatoes and seasonings. Bring to boil, lower heat and simmer for about 15 min.
Cut the Squash in half, lengthwise, remove the seeds and shred the squash into strands.
Serve the Tomato and Beef sauce over the Squash.