Dinner Recipes for Next Week -->> 5/23/21

Dinner Recipes for Next Week -->> 5/23/21
If you’re struggling with what to cook for dinner next week, you’ve come to the right place! Here’s what I’m having this week. If I can't find the recipe online, I'll link to the cookbook I found it in.

Gluten Free, Grain Free, Dairy Free, Sugar Free 
This is such a good, fresh, summery meal and I try to get it on my menu at least once a month.

Gluten Free, Grain Free, Dairy Free, Sugar Free 
I love this one because it's easy, and the pork is sooo tender! The recipe is on page 252 of the Whole30 cookbook.

Gluten Free, Grain Free, Dairy Free, Sugar Free
We just can't get enough of this deliciousness. Instead of pork, I've been using ground turkey. Yummm... Make sure to use gluten free soy sauce in this to keep it gluten free. Here's my fave.

Gluten Free, Grain Free, Dairy Free, Sugar Free 
I found this recipe when researching food combining, and it looks amazing. Fried ginger? YESSS thank you. I'll let you know how it is, because it's a test recipe this week. If you use gluten free soy sauce, you'll be GF on this recipe as well.

Roast Chicken
As per usual, I'm having a roast chicken this week. I spatchcock the chicken, and it cooks amazingly well. (Here's a video on how to spatchcock a chicken, or butterfly it.)

My recipe for Roast Chicken changes weekly, but here's the gist:

Preheat your oven to 375. Clean and spatchcock your chicken. Pat dry and place in pan. Rub with olive oil and sprinkle with seasoning. Pick your favorite seasoning blend, and I'll bet you love this. Stick a thermometer in it and cook until it hits 165. (We do 180-185 because we want the skin crispy and we've been tricked when it measured 165. The legs aren't always up to temp that way.) I recently started using a thermometer you put in the meat and it has a cord to outside the oven. You set the thermostat to the temp you want and it beeps like crazy when it's done. Easy peasy! 

I like to use a cast iron skillet, one of the BIG ones, and chop up veggies to put in the pan with it. Try Brussels sprouts, onions, garlic, carrots, fennel, red potatoes, sweet potatoes, red onions, pretty much any veggie will be amazing! Add olive oil, salt and pepper to your veggies and you're in for a treat!



Dinner Recipes for Next Week -- 5/16/21

Dinner Recipes for Next Week -- 5/16/21
If you’re struggling with what to cook for dinner next week, you’ve come to the right place! Here’s what I’m having this week. If I can't find the recipe online, I'll link to the cookbook I found it in.

Piri Piri Chicken
Gluten Free, Grain Free, Dairy Free, Sugar Free
This one is so easy, you just dump a bunch of stuff in the blender and rub it on the chicken.
There will be enough for leftovers.

Stuffed Peppers from The Whole30, page 222
Gluten Free, Grain Free, Dairy Free, Sugar Free
Since Chuck is allergic to beef and sensitive to tomatoes, I edited this recipe for us by using ground turkey and roasted red peppers to sub for tomatoes. It’s still amazing! Oh, and this time, I popped some Almond Mozzarella on top!

Salmon and Fennel With Roasted Lemon Vinaigrette
Gluten Free, Grain Free, Dairy Free
This is a new recipe I’m trying out for the first time this week. If you want to hear about what I think of it, please hop in my Thriving with Food Sensitivities group.

Ribs oh Ribs from The Paleo Kitchen, Page 154
Gluten Free, Grain Free, Dairy Free, Sugar Free
These ribs have never failed me, and I started cooking them in the Instant Pot for 25 minutes. Then I put it in the air fryer (I’m seriously addicted to this one, and so is Chuck--he's cooking all the time now!) for a bit to crisp up. Ah-mazing.

Coleslaw with ribs is so good. All I do is put a package of shredded cabbage, sliced almonds, and raisins in a big bowl, add some apple cider vinegar, and call it a day! One of our favorite meals.

There will be enough for leftovers.

Healing Instant Pot Chicken Soup
Gluten Free, Grain Free, Dairy Free, Sugar Free
I love how easy it is to put this meal together. And Chuck and I both love it so much!

If you want to learn how to plan your own menu, click here.

Menu Planning 101

Have you ever wondered what a typical weekly menu looks like for me? I try to make enough for leftovers, so I only do a real cook 3-4 times a week.

I want to help you get a handle on making cooking easy after a long day's work. So, here's a little present! This is a menu I used a few weeks ago. If you want to know how I plan this stuff out, make sure to read to the end.

๐—•๐—ฒ๐—ฒ๐—ณ ๐—ฆ๐˜๐—ฒ๐˜„ ๐—ถ๐—ป ๐—œ๐—ป๐˜€๐˜๐—ฎ๐—ป๐˜ ๐—ฃ๐—ผ๐˜  https://bit.ly/39ayNWr
๐™‚๐™ก๐™ช๐™ฉ๐™š๐™ฃ ๐™๐™ง๐™š๐™š, ๐˜ฟ๐™–๐™ž๐™ง๐™ฎ ๐™๐™ง๐™š๐™š, ๐™‚๐™ง๐™–๐™ž๐™ฃ ๐™๐™ง๐™š๐™š, ๐™Ž๐™ช๐™œ๐™–๐™ง ๐™๐™ง๐™š๐™š, ๐™‰๐™ค ๐˜ฝ๐™š๐™–๐™ฃ๐™จ

๐—™๐—ถ๐—ผ๐—ป๐—ฎ'๐˜€ ๐—š๐—ฟ๐—ฒ๐—ฒ๐—ป ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป (Nom Nom Paleo) https://bit.ly/3lYRW1k
๐™‚๐™ก๐™ช๐™ฉ๐™š๐™ฃ ๐™๐™ง๐™š๐™š, ๐˜ฟ๐™–๐™ž๐™ง๐™ฎ ๐™๐™ง๐™š๐™š, ๐™‚๐™ง๐™–๐™ž๐™ฃ ๐™๐™ง๐™š๐™š, ๐™Ž๐™ช๐™œ๐™–๐™ง ๐™๐™ง๐™š๐™š, ๐™‰๐™ค ๐˜ฝ๐™š๐™–๐™ฃ๐™จ

๐—ฆ๐—ฎ๐—ป๐—ฑ๐—ฟ๐—ฎ'๐˜€ ๐— ๐—ฎ๐—ฟ๐—ถ๐—ป๐—ฎ๐˜๐—ฒ๐—ฑ ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป (thanks Sandra Soto) recipe has disappeared online. Pretty much, you take chicken thighs and marinate them in EVOO, lemon juice, balsamic vinegar, garlic, salt, pepper, red pepper flakes and thyme. Marinate for 1/2 hour to 24 hours. Cook at 425 until internal temp reaches 170.
๐™‚๐™ก๐™ช๐™ฉ๐™š๐™ฃ ๐™๐™ง๐™š๐™š, ๐˜ฟ๐™–๐™ž๐™ง๐™ฎ ๐™๐™ง๐™š๐™š, ๐™‚๐™ง๐™–๐™ž๐™ฃ ๐™๐™ง๐™š๐™š, ๐™Ž๐™ช๐™œ๐™–๐™ง ๐™๐™ง๐™š๐™š, ๐™‰๐™ค ๐˜ฝ๐™š๐™–๐™ฃ๐™จ

๐—š๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ ๐—ฆ๐—ต๐—ฟ๐—ถ๐—บ๐—ฝ ๐˜„๐—ถ๐˜๐—ต ๐—ฅ๐—ถ๐—ฐ๐—ฒ
https://armagazine.com/2UXcIlS
๐™‚๐™ก๐™ช๐™ฉ๐™š๐™ฃ ๐™๐™ง๐™š๐™š, ๐˜ฟ๐™–๐™ž๐™ง๐™ฎ ๐™๐™ง๐™š๐™š (You can substitute EVOO for the butter), ๐™‚๐™ง๐™–๐™ž๐™ฃ ๐™๐™ง๐™š๐™š (the recipe is grain free, but the rice is not), ๐™Ž๐™ช๐™œ๐™–๐™ง ๐™๐™ง๐™š๐™š, ๐™‰๐™ค ๐˜ฝ๐™š๐™–๐™ฃ๐™จ

You can check out my favorite cookbooks here.

If you want to know how I go about making my menus, take my class! It's only $7, but worth way more!