This week has a couple of new recipes that were going to try out. And also I will go into how we plan our breakfast, lunch and snacks.
Monday - Stuffed Chicken Breast with Apple-Thyme Sauce
Tuesday - Isola Baked Pork Chops, from the Paleo Diet Book
Wednesday - Beef & Spinach Scramble, from the Paleo Diet Book
Thursday - Rosemary Pork Chops
Friday - Beef Patties with Baked Tomatoes
Ok, we are always asked what we do for breakfast, lunch and snacks. For breakfast, we have eggs and something mixed into them. It is usually some meat that we may have left over after making all the lunches or it comes from a steak or chicken breast that we have grilled up for our snack. Sometimes we add some kind of veggie, like bell pepper. And for lunch, what we do is we cook enough food at dinner to feed a family of 6 or 8 and that way Shane has his two lunches, I have a lunch and a little left over for Davey. And yes Davey eats as much of a Paleo diet as a one year can. He has his calcium and I like to give him some grains.
Making that many meals can be time consuming to prepare but it keeps you out of the restaurants at lunch and keeps you on the Paleo path. As I mentioned, we do cook a steak or chicken breast for a snack, but we also have fresh veggies, like broccoli, carrots, bell pepper, cucumber, and fresh fruits, are just a few. And we also add in some seeds and nuts, Shane's favorite part of snack time. We either mix our own from the bulk section at HEB or we buy it from My Fit Foods. If you do mix your own from a grocery store you need to watch out for the salt, oils and other chemical additives.
I can't wait to try out more new recipes; I will post them in the comments section, after we have tried!! Hope everyone has a great week!!
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
This was a great meal!! I can't wait for lunch!! Get your meat mallet ready, because you get take some aggression out on some chicken breasts.
ReplyDeleteStuffed Chicken Breasts with Apple-Thyme Sauce
6 Skinless Chicken Breasts
Olive Oil
4 Cloves Garlic, minced
1 10-ounce package of chopped spinach
2/3 cup dried white grapes or raisins
1/3 cup Pine nuts, toasted
1/2 cup Apple Juice
1 TB fresh or dried Thyme, crushed
1. Place a chicken breast between 2 pieces of plastic wrap. Using the flat side of the mallet, pound the chicken from the center out until the chicken is 1/4 inch thickness. Repeat on all 6 breasts.
2. In a medium skillet, heat 2 tps of Olive Oil, add garlic. Cook and stir until brown or 30 sec. Remove from heat and stir in spinach, pine nuts and raisins.
3. Divide spinach mixture among the chickens. Fold the bottom and sides, roll up. Pressing edges to seal. (It's a lot easier then it seems.)
4. Place roll-ups seam side down, in a greased 8 inch pan. Brush with some olive oil and sprinkle with pepper and thyme. Pour the Apple juice into the pan over the chickens. Bake, uncovered, in 375 degree oven for about 30 minutes or until no longer pink and juices run clear.
Isola Pork Chops from the Paleo book was pretty yummy, I used really thin pork chops so it seemed to be a little dry. But I will use the recipe for veggies in the near future. Tonight is Beef and Spinach Scramble from the Paleo book and it is smelling yummy!! Can't wait to try it!!
ReplyDeleteThe Beef and Spinach Scramble was yummy!! I wish I could post the recipe for you to try, but it came from the Paleo book.
ReplyDeleteWe decided to take ourselves out last night for an early anniversary dinner at BJ's. So we skipped the Rosemary Pork Chops and we will have those Sunday night!! I will go ahead and post that recipe...it is my favorite so far!!
Rosemary Pork Chop Skillet
1 Ib boneless pork sirloin chops, cut 1/2 in thick
1 Tb Olive Oil
2 C peeled and cubed (1in) winter squash, butternut, banana and/or acorn
1 medium onion
2 t snipped fresh rosemary
1/2 C Orange Juice
2 medium zucchini, quartered lengthwise and cut into 1 in pieces
1 t snipped fresh sage
1. Trim fat from pork. Sprinkle with 1/2 t pepper. In 12 in skillet heat oil over medium-high heat. Brown chops about 4 minutes, turning once. Combine squash, onion, and rosemary; spoon squash mixture over chops. Pour juice over squash mixture and chops. Bring to boiling, reduce heat. Simmer, covered, for 10 min.
2. Add zucchini and sage. Cook, covered about 5 min more or until chops are done.
Hope you enjoy!!