Here is what's being eaten at our house this week....
Monday (lame because both kids were very sick)
Frozen Costco Tortilla Crusted Tilapia
Steamed/Boiled green beans
-Add frozen green beans to a pot. Add chicken broth (enough to cover green beans). Add garlic powder, salt/pepper, minced onions, and turkey bacon. Simmer for about 30 minutes until flavors are really mixed in (add more broth if it gets low!)
Sauteed peppers/onions- slice into strips and saute in olive oil. Add Tony Chachere's or Season All.
I never take pics of my food- and clearly this doesn't do it justice since it's on the iphone and you can see my shadow, but you get the idea. It was SO good I had to take one to send my to sis :)
Mustard Vinaigrette Porkchops
-2 Tbsp white wine vinegar
2 Tbsp olive oil
1 Tbsp thyme
3-4 Tbsp dijon mustard
Salt and pepper the porkchops. Dip in breadcrumbs until covered on both sides. Mix vinegar, olive oil, thyme, and mustard well. Put porkchops in lightly coated pan (cooking spray, olive oil, whatever you like to use) and pour half of mixture over porkchops. Flip and pour other half on porkchops. Saute on low-medium heat, flipping every few minutes so they cook evenly.
-Drizzle olive oil over asparagus in a pan. Salt/pepper. Cook at 425 on top rack for 15 minutes or until desired softness.
-Cut cauliflower into florets. Steam until soft. Put into blender/food processor. Add milk (I used almond milk) and a tiny bit of butter and salt.
Proscuitto Wrapped Chicken (I used breast tenders instead of the thighs)
Brown Rice/Quinoa Mix- not gonna lie, just used the Uncle Ben's 90 second heat up bag
Steamed Sesame Broccoli
-1 lb broccoli
1 tsp sesame oil (use olive oil if you don’t have it)
1 Tbsp white vinegar
1 Tbsp soy sauce
2 cloves garlic, chopped
1 Tbsp chopped fresh ginger (or ½ tsp ground ginger)
Salt and pepper to taste
Steam the broccoli. Mix the remaining ingredients in a dish and microwave for about 20 seconds. Toss with the cooked broccoli and sprinkle with the sesame seeds.
We usually get ribeyes (fatty but oh so yummy) and I season them with some steak seasoning, garlic powder, Tony Chachere's, Worchestire sauce, red wine, and balsamic vinegar. I let it sit (in fridge) from around late morning/lunch time until we grill them around 7. Anthony does the grilling!
Slice eggplant about 1/4 inch thick. Coat bottom of casserole dish with cooking spray. Lay eggplant in dish (not overlapping). Drizzle olive oil over eggplant until just coated (not too much!! The eggplant will soak up the olive oil- don't keep adding!). Sprinkle Italian Breadcrumbs and salt over the eggplant slices. Add a little parmesan or mozzarella with about five minutes left to cook. Bake at 400 for 30 minutes or until sides of eggplant are crispy.
Tossed Salad (you know how to do this one!)
Hope this helps! :)