We are starting week #3 on our diet. It is going pretty well! Last week we had a couple of winners and a couple that won't make it back on the menu!! Scroll down and I'll share some of the recipes!!
First, we LOVED the pepper steak and herbed veggie saute. It is a little spicy, but oh so good!!
The pumpkin seed chicken with acorn squash was also really good. I especially loved the squash!!
Lunch: leftover olive tapenade chicken with cucumber salad
Dinner: salmon with lentil salad
Tuesday--Breakfast: Yogurt with Berries
Lunch: leftover salmon with lentil salad
Snack: carrot sticks
Dinner: London broil and sauteed broccoli
Wednesday--Breakfast: scrambled eggs
Snack: pumpkin seeds
Lunch: leftover London broil and sauteed broccoli
Dinner: coconut milk soup with miso grilled veggies
Thursday--Breakfast:Yogurt with berries
Lunch: leftover coconut milk soup with miso grilled veggies
Snack: celery sticks with almond butter
Dinner: roast beef and steamed Normandy veggies
Lunch: leftover roast beef and steamed Normandy veggies
Dinner: broiled halibut with grilled artichokes
Saturday--Breakfast: sundried tomato frittata
Lunch: Cilantro Lime Chicken Cacciatore
Dinner: chicken salad wraps with tomato basil soup
Sunday--Breakfast: strawberry breakfast smoothie
Lunch: leftover Cilantro Lime Chicken Cacciatore
Dinner: chilled Asian steak salad
All recipes are from www.perfectweightamerica.com.
Honey-Mustard Acorn Squash
2 tbsp butter
2 tbsp dijon Mustard
2 tbsp Raw Honey
1 large Acorn Squash
Preheat the oven to 375 degrees F.
Prep: Cut stems off of acorn squash. Set butter out to soften.
To prepare: Cut squash in half vertically(from top to bottom). Scrape out seeds and place skin side down in a roasting pan. Mix the rest of the ingredients in a bowl with the back of a fork until incorporated. Season with salt and pepper then spread honey mustard inside squash. Bake for 1 hour or until tender
Pumpkin Seed Chicken
1 tsp paprika
2 sprigs fresh thyme
24 oz chicken Breast
1 pinch salt
2 oz goat cheese
2 tbsp extra virgin coconut oil
1 tsp chili pepper
1 pinch black pepper
1 cup pumpkin seeds
Prep: Strip thyme leaves and chop. Pound out chicken breasts to one half inch thick.
To prepare: In a saute pan on medium heat, toast the pumpkin seeds, chili powder and paprika for 2-3 minutes. Place in spice grinder or small food processor, add a pinch of salt and pepper and thyme and blend. Dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add coconut oil. Saute 3-4 minutes on both sides until done. Top with crumbled goat cheese and serve.
Herbed Veggie Saute
0.50 cup basil leaves
3 tbsp Tamari soy sauce
1 cup babycorn-chiffonade
1 tsp ground Chinese Five Spice (I omitted)
0.50 cup coriander leaves (I omitted)
3 tbsp coconut oil
1 red bell peppers
1 cup carrots
2 tbsp apple cider vinegar
1 tbsp Sambal Oelek-Chili Sauce
1 cup mange tout peas
0.50 bulb fennel bulb
Prep: Julienne basil. Slice carrots and fennel bulb. Julienne red pepper.
Heat a wok or heavy saute pan over high heat, add 1 tablespoon coconut oil, and saute carrots and fennel, until tender crisp.
Add bell pepper and saute a few more minutes, add another spoonful of coconut oil and saute spices for 1 minute.
Add mange tout and corn, saute 1 minute. Add seasonings cook until most of liquid is evaporated.
Stir in herbs at last minute and serve.
Easy Pepper Steak
1 pinch pepper
2 tbsp soy sauce
1 pinch Sea salt
1 tbsp coconut oil
1 red bell pepper*
32 oz steak
2 red onions
Prep: Cut pepper into 4 large pieces. Slice onions about 1/4 inch thick. Cut steak into 6 equal pieces.
Place steak in a large bowl and add the egg. Sprinkle with salt and pepper and let sit for 15 minutes. Match up the onion and pepper slices. In a shallow baking pan, brush coconut oil to cover the bottom. Place the four steaks in the pan and sprinkle a little soy sauce on top of each. Then place one onion and pepper slice on each. Place under the broiler for 3-4 minutes. When you turn the steaks, be sure to place the pepper and onion slices back on the tops of the steaks. Cook for another 3-4 minutes.
* red pepper can be substituted with yellow
For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!