Wednesday, December 11, 2013

Smith Family Menu ~ December 11 - December 14

Wednesday: Almond-Crusted Chicken Breasts, Green Beans, & Corn

Almond-Crusted Chicken Breast (from eMeals)

1⁄4 cup coconut milk
1⁄2 cup finely chopped almonds
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon salt
1⁄2 teaspoon lemon pepper
2 boneless, skinless chicken breasts 


Heat oven to 350 degrees. Pour milk in a shallow container. Combine almonds, smoked paprika, salt and lemon pepper in a bowl. Dip chicken in milk; coat with almond mixture. Place chicken on a baking sheet. Bake 25 to 30 minutes or until done. 

Thursday: Spaghetti w/Meat Sauce

Friday: Leftover Buffet

Saturday: Lemon-Garlic Pork Chops

Lemon-Garlic Pork Chops (from eMeals)

Juice and rind of 1 lemon
2 cloves garlic, minced
2 teaspoons Italian seasoning
1⁄2 teaspoon salt
2 bone-in pork loin chops
2 tablespoons extra virgin olive oil, divided
1 tablespoon chopped fresh basil
1 tablespoon pastured butter 


Preheat oven to 400 degrees. Cut small slits in pork; place pork in a roasting pan rubbed with olive oil. Add broth to pan. Stir together orange juice, rind, chipotle peppers, garlic, thyme and salt in a bowl. Rub mixture over pork and into slits. Bake 50 minutes or until a meat thermometer reads 145 degrees, basting occasionally with juices. Let stand 10 minutes before slicing. 

Sunday: "Grandma's Pot Roast" with Smoked Paprika Sweet Potato Wedges

Grandma's Pot Roast (from eMeals)

11⁄2 lb boneless chuck roast, trimmed
1 tablespoon extra virgin olive oil
1⁄2 (8-oz) package sliced fresh mushrooms
1 large carrot, chopped
1 large onion, sliced
1 tablespoon chopped fresh oregano
1⁄2 teaspoon salt
1⁄2 teaspoons pepper
1⁄2 tablespoons almond flour
1 cup organic chicken broth

Cook roast in hot oil in a large skillet over medium-high heat 2 minutes per side or until browned. Remove roast to a plate. Add mushrooms, carrot, onion, oregano, salt and pepper to skillet; cook 3 to 5 minutes or until onion is tender, stirring constantly. Add almond flour; cook 1 minute, stirring constantly. Combine mushroom mixture and chicken broth in a 4-quart slow cooker; stir well. Add roast to cooker. Cover and cook on Low 6 to 8 hours or until meat easily shreds. Skim fat from juices; serve with roast. Note: Refrigerate leftover roast for next-day sandwich fixings. 

Smoked Paprika Sweet Potato Wedges (from eMeals)
1 large sweet potato, peeled and cut into 1⁄2- inch-thick wedges
1 tablespoon coconut oil, melted
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon garlic salt
1⁄4 teaspoon onion powder
1⁄4 teaspoon pepper 
Preheat oven to 400 degrees. Combine sweet potato and oil on a jellyroll pan; toss to coat. Sprinkle with paprika, garlic salt, onion powder and pepper; toss. Bake 25 to 30 minutes or until tender and browned, turning once. 

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