Recipe of the Week: Today’s recipe is perfect for lunches throughout your week. My plan is to cook double the prescribed amount on Sunday night for dinner. And then use the rest for lunch during the week. I hope you enjoy this delicious looking Pork and Broccoli Grain Bowl.
Ingredients: 1 medium pork tenderloin (about 1 pound) 3 cloves garlic, grated 1 1/4 teaspoons dried oregano 1 1/4 teaspoons ground cumin Kosher salt and freshly ground pepper 1 large sweet potato, peeled and cut into 3/4-inch pieces 3 cups broccoli florets (about 8 ounces) 3 tablespoons extra-virgin olive oil 3/4 cup quinoa Juice of 1 orange 1 tablespoon red wine vinegar 1/4 teaspoon red pepper flakes
Instructions: 1) Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
2) Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
3) While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
4) Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
Recipe of the Week: A breakfast recipe has been long overdue. This week’s instant pot hash looks delicious and should be easy to make in large quantities. Enjoy! Ingredients: 1 tbsp. extra-virgin olive oil 1 tbsp. butter 1/2 lb. thick-cut Canadian bacon 1/2 medium yellow onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 tsp. dried oregano 1/2 tsp. cumin seeds (optional) 1/4 tsp. cayenne Kosher salt Freshly ground black pepper 1 lb. yellow potatoes, quartered 1/2 c. low-sodium vegetable broth 1 tbsp. freshly chopped parsley, for garnish Eggs, for serving
Instructions: 1) Set Instant Pot to Sauté on medium. Add oil and butter to pot. When butter is melted, cook bacon until crisp. Add onions and peppers, and cook until vegetables are tender. 2) Add garlic, oregano, cumin seeds if using, and cayenne. Season with salt and pepper and cook until spices and garlic are fragrant, 1 minute. 3) Add potatoes and broth to pot and stir to combine. Set Instant Pot to Pressure Cook on high and set timer for 12 minutes. When time is up, use quick release method to release pressure. 4) Remove lid and set Instant Pot back on Sauté. Cook, stirring occasionally, until remaining broth is evaporated, about 2 minutes. 5) Garnish with parsley and serve with fried eggs.
Ingredients: 2 cups cooked brown rice 1 lb. shrimp, tails removed, peeled and deveined 1 1/2 tsp. cumin 1 tsp. paprika 1 tsp. garlic powder 1/2 tsp. onion powder Kosher salt Freshly ground black pepper 2 tbsp. olive oil, divided 1 c. fire roasted corn 1 red pepper, diced 2 tbsp. freshly chopped cilantro, plus more for garnish Juice of 1 lime, divided 1 avocado, thinly sliced
Instructions: 1) Make shrimp: in a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred. 2) Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Add 1 tbsp olive oil, juice of half a lime, and season with salt and pepper. 3) Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.
Recipe of the Week: This week’s recipe has steak in it. Need I say more? IF you require further information it also has rice and veggies. I love this recipe for it’s simplicity. It calls for broccoli, but you can replace the broccoli with any vegetable you prefer. Enjoy the Flank Steak & Veggies!
Ingredients: 12 oz broccoli floret ½ white onion, sliced 1 ½ lb flank steak 2 tablespoons olive oil 4 cups wild rice, cooked, to serve Steak Seasoning: 1 ½ teaspoons salt 1 ½ teaspoons pepper 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon onion powder
Instructions: 1) Preheat oven to 400°F (200°C). 2) In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined. 3) Place broccoli, onions, and flank steak on a baking tray. 4) Coat broccoli and onions with olive oil. 5) Sprinkle seasoning mix on flank steak, broccoli, and onions until coated. 6) Bake for 15 minutes. 7) Broil for 2 minutes. 8) For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting. 9) Serve now with wild rice or refrigerate in airtight containers up to 3-4 days. 10) Enjoy!
Ingredients: 3 boneless skinless chicken breasts 2 tbsp. Cajun seasoning 2 garlic cloves, minced 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 white onion, thinly sliced 9 slices pepper jack cheese, halved 2 tbsp. olive oil 1 tbsp. parsley, for garnish
Instructions: 1) Preheat oven to 400º. 2) Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning. 3) Stuff each chicken breast with red and green peppers, onion and pepper jack cheese. 4) Bake until chicken is cooked through and no longer pink, 25 minutes. Garnish with parsley and serve.
Ingredients: 1 medium spaghetti squash (about 2 pounds) Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing 2 stalks celery, chopped 1 medium carrot, roughly chopped 1 medium onion, roughly chopped 6 cloves garlic 1 cup fresh parsley leaves 1 pound ground beef 1 pound ground pork 2 large eggs 1 cup Italian-style breadcrumbs 1 cup plus 3 tablespoons grated parmesan cheese 2 28-ounce cans tomato puree 2 large sprigs basil 1 teaspoon dried oregano
Instructions: 1) Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. 2) Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes. 3) Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil. 4) Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
Instructions: 1) Preheat oven to 400ºF 2) In a large bowl, toss all ingredients together. Transfer to a greased, rimmed baking sheet. 3) Bake for 15-20 minutes or until the chicken is cooked through. (time will vary depending on thickness of chicken) 4) optional Broil on high the last 2-3 minutes to get a little golden brown on the chicken and peppers. 5) Serve with tortillas, over rice, quinoa or over cauliflower rice. Extras: Avocado, limes, cilantro and pico de gallo.