Thoughts on the menu this week:
- It's going to like... VICIOUSLY cold this week.. so I wanted hot foods (hence the soup, spaghetti squash casserole, crockpot chicken...). When the "high" is projected to be sub-zero... I'm not putting anything cold in the tank.
- Also- a special message to Kent State... please close. my parking spot is a mile away from my office... frostbite of the face isn't cute, or useful in any way.
- I need to have breakfasts made this week because Kent never closes (and the hospital definitely never closes...) so I'll need to get up extra early and there will be no time for cooking eggs in the AM.
- The crockpot chicken is TBA. I got a whole chicken for 99c/ # at Earth Fare... it seemed like a reasonable deal. Now I just gotta figure out what to do with this bad mamba jamba.
- I have a confession to make.... I purchased really delicious short ribs last week... then got too busy to make them... and had to throw them out because they were green and slimy... I want to lose 5#... but not like that... ugghhh
Dinner/ lunches
1. Buffalo chicken
2. Taco beef (salad)
3. Parsnip & Kale Zuppa Toscana Soup
4. Pizza Spaghetti Pie (again)--and really, it's a casserole, not a "pie"
5. Crockpot chicken...TBD... something easy, and with lemons.
Breakfast
1. Sweet potato hash
2. Deep dish breakfast pizza
Snacks
1. Cauliflower popcorn
2. Zucchini boats
Recipes--
Entrees
1. Buffalo Chicken
This one was super easy.... inspired by practical paleo.
I took about 2# of chicken thighs and sliced them. Put them in a frying pan with some coconut oil (2TBSP) + 1 tsp each of cayenne pepper, chili powder, garlic powder, and onion powder + salt/ pepper to taste. If I were to do this again... I'd just cook the chicken in a bunch of frank's hot sauce. Now there's chicken ready to go in lettuce wraps (with diced avocado and cubed cucumber)
2. Taco beef for salads
http://everydaypaleo.com/cooking-demo-paleo-tacos-with-purple-cabbage-slaw/
1# ground beef
1 TBSP each: garlic powder, cumin, and chili powder
1/2 tsp black pepper
1/4 cup green salsa
Brown the meat-- add the spices and salsa... enjoy. If you're going to put this in the fridge to eat later- DRAIN THE FAT. Otherwise you're gonna have a hard time getting it out of the container you put it in...
3. Parsnip & Kale Zuppa Toscana Soup
I ganked this from here: http://www.insonnetskitchen.com/seasonal-comfort-food-cookbook/
1 TBSP Coconut Oil
1# sausage
1 medium yellow onion, chopped
3 parsnips, thinly sliced (yields ~3 cups)
3 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp EACH dried basil and oregano
5 cups veggie or chicken stock
1/2 cup full-fat canned coconut milk
1 bunch of kale (torn into bite-sized pieces)
salt/ pepper (easy on the salt, especially if your stock has a lot of salt)
- Put the oil in the pan brown the sausage,add onions and cook for ~ 5mins until the onions are softened
- Add parsnips, garlic, red pepper flakes and basil + oregano and bring to a BOIL
- Simmer down now, for 20 minutes, or until the parsnips are soft
- Add kale and coconut milk... let that simmer for an additional 10 minutes, or until the kale is tender
- Salt and pepper to taste
- eat!
Breakfasts...
1. Sweet tater hash
This is pretty basic... no frills here.
1# breakfast sausage
1 sweet tater- run through the food processor and shred (or shred it regular style)
1/2 onion-- diced up small
2 garlic cloves, minced/ pressed
salt/ pepper
Eggs
- Cook your breakfast sausage in a big frying pan... breaking it up so there are little chunks.
- Once it's fully cooked, remove meat- put in dish...leave the fat in the pan
- Add the onion and garlic to the pan and cook about 5 mins (until onions get tender)-- you may need to add some oil if you're sausage was lean
- add your shredded sweet potato
- Cook the potato (don't stir too much- that'll make mashed potatoes!)-- just turn the potatoes now and then until they are fully cooked
- Add the sausage back in...
- voila!! hash complete.
- I like to serve a couple scoops of hash with 2-3 poached eggs (MMMM)
2. Nick Massie's Deep Dish Breakfast Pizza
From CrossFit.com
ingredients (16 Zone blocks)
• 1 lb. hot Italian sausage (6 protein blocks)
• 1 large onion, diced (2 carbohydrate blocks)
• 3 poblano peppers, diced (2 carbohydrate blocks)
• 3 yams, roasted and roughly chopped (9 carbohydrate blocks)
• 3 c. mushrooms, sliced (1 carbohydrate block)
• 2 c. black olives, sliced (16 fat blocks)
• 3 large Roma tomatoes, diced (2 carbohydrate blocks)
• 10 whole eggs or 20 egg whites (10 protein blocks)
• Kosher salt, to taste
• Olive oil, as needed
directions
1. Heat a 14-in. cast-iron skillet over medium-high heat.
2. Add Italian sausage in small chunks and cook until done, then remove from pan. (Use a little olive oil if necessary, but rendered fat should be a sufficient cooking agent.)
3. Add onions, a touch of olive oil, the poblano peppers and some salt and cook for 5 minutes, stirring occasionally.
4. Add yams and mushrooms and salt lightly again. Cover pan with a lid or a piece of aluminum foil and cook 5 minutes longer.
5. While veggies are cooking, crack eggs into a bowl and whisk until uniform.
6. Remove lid from pan, add sausage, olives and tomatoes. Stir well, add eggs and cover again.
7. Cook until eggs are set, then remove lid/foil and broil the top side in the oven in order to dry it out and brown it slightly.
8. When finished, place a piece of parchment paper over the top, place an inverted sheet pan on top of that, and invert the skillet and pan together. Place on a counter and remove the skillet from the top.
9. Slice and eat immediately, or allow to cool completely, then slice, portion, wrap and freeze/refrigerate. Meals like this will take you from feeling sickly to moving large loads long distances quickly
I don't have a large cast iron skillet... so I'm going to use a 5qt french oven.
Snacks and sides and such...
1. Cauliflower Popcorn
http://paleofood.com/recipes/veggies-roastedcauliflower.htm
2. Zucchini Boats
http://www.insonnetskitchen.com/zucchini-pizza-boats/?inf_contact_key=a2e22dd040aedf9344e9ef50cbe79708343d5332d79a5976748e27402a6f6c2d
3. Bacon Jalpeno bread
http://vahuntergatherers.com/2013/05/01/bacon-jalapeno-bread-gluten-free/
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