Category Archives: Dinner

What’s For Dinner 12/12-12/16

Just a reminder: my recipes serve our family of seven. Sometimes we have leftovers, sometimes we don’t. It just depends on how hungry we all are. =) You can adjust the amounts and use less meat (or more) to fit the needs of your family.

Monday: Stuffed peppers with pears and cauliflower *Whole30 Compliant

Recipe: Stuffed peppers

2 lbs ground beef

6 bell peppers (whatever color you like–I picked red)

1 onion, diced

2-3 TBSP olive oil + some for basting

2 cloves garlic, minced

salt and pepper to taste

Preheat oven to 375 degrees. Heat olive oil in a skillet over medium heat. Add onion and cook for 5-7 minutes, until translucent. Add ground beef, garlic, salt and pepper and cook until meat is almost cooked through. While that is cooking, cut tops off of peppers. Cut out insides and remove. Baste outside of each pepper with olive oil. When meat is done, stuff each pepper with meat mixture. cover with top of pepper and cook for 20 minutes, until it starts to wrinkle a bit. Remove and let sit for a few minutes before serving.

Tuesday: Slow-roasted chicken and carrots with apples *Note: I happened to have an afternoon available on Tuesday to do this recipe. It would work great on a weekend, too, if you have more leisure time. 





Recipe: Slow-roasted chicken and carrots *Whole30 Compliant

2 whole chickens

1 large onion, quartered

2 TBSP garlic salt

1 TBSP black pepper

1 TBSP parika

pinch cayenne pepper

olive oil for rubbing

12 carrots, cut in 2-3 inch pieces

Preheat oven to 250 degrees. Rub chickens with olive oil all over. Stuff with onion quarters. In a bowl, mix all the spices together, and then rub over chicken generously:

Let sit at room temperature for 15-20 minutes and put in oven for 3 hours, undisturbed. After about 2 hours, spread carrots on parchment paper-covered cookie sheet and place in oven. Check chickens after 3 hours. If temperature is 170-180 degrees, remove from oven and let sit for 10 minutes before carving. If not, cook a little longer.

Wednesday: Leftovers from previous days…don’t forget–save your chicken carcass and make some soup!

Thursday: Seared top sirloin steak with green beans and blueberries

Recipe: Seared top sirloin steak *Whole30 Compliant

2 lb top sirloin steak, or 2 1-lb top sirloin steaks

1/4 cup olive oil + a few tablespoons for cooking

3 TBSP garlic salt

1 tsp pepper

Combine olive oil, garlic salt and pepper in a gallon-size Ziploc bag. Add meat and let marinate for at least an hour. Heat few tablespoons olive oil in skillet over medium-high heat. Add steak and cook for 4 minutes. Flip over and cook for another 3-4 minutes. Remove from heat and let sit for 5-10 minutes. Cut into slices or cubes and enjoy!

Friday: Pizza night! (Superman’s request) with spinach salad and frozen berries

Recipe: Almond flour pizza HERE

Coming up tomorrow–a delicious chocolate cake recipe that is oh, so good!

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Posted by on December 11, 2011 in Dinner


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What’s For Dinner 12/5-12/9

I arrange my weekly menu according to what we have going on that week and, well, I’ll have to admit…the weather. If I know it’s gonna be a rainy day, I like to make some sort of warm comfort food. Feel free to change the order of these meals to fit your schedule!

Monday: Honey glazed ham with pan-fried sweet potatoes and mandarins

Recipe: Honey glazed ham

1 medium ham, bone-in

1 cup honey

1 tsp ground cloves

1 clove garlic, minced

1 tsp salt

Let ham sit at room temperature for 45 minutes to an hour before you are ready to cook it. Line a broiler pan with aluminum foil and place ham on pan. Preheat oven to 300 degrees. Combine honey, cloves, garlic and salt in a small saucepan and heat over low-medium heat. Baste ham generously with mixture.Tightly cover with foil and cook for 2.5 hours, uninterrupted. No peeking! After 2.5 hours, check the temperature with a meat thermometer. If it’s not at 130 degrees yet, put it back in the oven for another 1/2 hour or so (still covered) until it reaches about 130 degrees. Uncover, and baste again. Return to oven. Take out every 10-12 minutes and re-baste until temperature reaches 140 degrees. For the last 5 minutes of cooking, turn oven to broil to make the outside into crispy sweet goodness. Let rest for 10 minutes, and then carve and enjoy!

P.S. When you have taken all the meat off your ham, wrap it and freeze it to make wonderful ham soup later, or you can just put it in the fridge if you think you’ll have time in the next few days. Just throw it in a pot with whatever veggies and spices you’d like, add enough water to completely cover the ham bone and slow-cook for a few hours over low heat.

Recipe: Pan-fried sweet potatoes

4-5 sweet potatoes, skins on, sliced about 1/4″ thick

1/2 cup olive oil

salt/pepper to taste

Heat olive oil in large skillet over medium-high heat. Drop a tiny piece of a sweet potato in oil, and if it starts bubbling immediately, it’s ready. Lay in a single layer in oil and cook for 3-4 minutes. Flip over and cook for another 3-4 minutes. Take out and let drain on paper towels for a few minutes. Sprinkle with salt and pepper and serve immediately.

Tuesday: Leftover ham with green beans and frozen blueberries

Wednesday: Chevre burgers with roasted artichoke hearts and sliced bananas

Recipe: Chevre Burgers

3 pounds ground beef

1 egg

2 TBSP garlic salt

1 TBSP chili powder

2 tsp. onion powder

heaping TBSP of olive oil

8-10 oz Chevre goat cheese

In a large bowl, combine all ingredients except goat cheese…with your hands. They do a much better job than a spoon! Mix, mix, mix. Once they’re all having a party and blended well, form into patties of desired size. Press an indentation into each burger and get a small glob of goat cheese and press into indentation. While you’re doing this, heat a large skillet or griddle over medium heat. Once all your burgers are made, line them onto the pan, goat cheese side up. Cook for 3-4 minutes, and flip over. Cook for another 4-5 minutes, until there is little to no pink in the middle, depending on how well done you like them. Serve over lettuce, tomato, onion…whatever you like!

Recipe: Roasted Artichoke Hearts

32 oz jar artichoke hearts (ingredients should only be water, salt and citric acid)

2 TBSP olive oil

1 TBSP garlic salt

pepper to taste

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Drain artichoke hearts, and combine with remaining ingredients. Pour in single layer onto cookie sheet and put in oven for 20-25 minutes. Cook until the edges are crispy and brown. Serve!

Thursday: Indian-baked chicken thighs with cauliflower rice (recipe HERE ) and apples

Recipe: Indian-baked chicken thighs *Whole30 Compliant

3-4 pounds bone-in chicken thighs

1 tsp paprika

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

1 tsp salt

olive oil to baste

Preheat oven to 375 degrees. Line a broiler pan with aluminum foil and place chicken on pan, skin side up. In a small bowl, combine all spices. Using a spoon, sprinkle each piece of chicken with spice mixture. Use your fingers to massage spices into skin. Let sit for 20 minutes if you have the time for spices to absorb. If you’re in a hurry, just stick them right into the oven. Bake for 35 minutes or until juices run clear. Let sit for 5 minutes before serving.

Friday: Bacon Meatloaf with roasted butternut squash (recipe HERE ) and kiwis

I realize I’m using 2 ground beef recipes this week…but that’s just the way it worked out. Ground beef is a great cheaper alternative to other cuts of meat, and is quick and easy to prepare.

Recipe: Bacon Meatloaf

3 pounds ground beef

1/2 pound bacon, chopped

1 cup almond flour

3 eggs

1 medium onion

2 TBSP mustard

1 TBSP chili powder

1.5 TBSP garlic salt

3 TBSP tomato paste

1/4 cup coconut milk (from the can–only ingredients should be water, coconut and guar gum)

Cook bacon until crispy over medium-high heat. Remove pan from heat–don’t throw out grease!) In a bowl, combine all remaining ingredients (with your hands again–that’s what God made ’em for!). Add the bacon AND grease and combine.

Preheat oven to 350 degrees. Line a broiler pan with aluminum foil.

Form meat into two loaves and place on pan. Doing it this way will avoid all the grease that you’ll get if you use a loaf pan.

Put in oven and cook for about 45 minutes, until temperature reaches about 160 degrees.

Enjoy your week!

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Posted by on December 4, 2011 in Dinner, Uncategorized


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What’s for Dinner 11/14-11/18

I’m working on getting photos of the things I cook…I guess I didn’t plan right in that I’m cooking the same week that I’m posting, so I don’t have pics yet! Next week I’ll cook first, take pics, and THEN post. =) Remember, my recipes all serve 2 adults, 5 kids, and sometimes have leftovers. You can adjust the amounts if you have a smaller brood. Here’s what’s for dinner this week:

Monday: Oven-roasted Split Chicken Breasts and Asparagus, Cauliflower “Rice” and Frozen Blueberries *Whole30 Compliant

  • Recipe: Oven-roasted Split Chicken Breasts and Asparagus

3 pounds split chicken breasts

Olive oil



Garlic Powder

2 Pounds asparagus

Garlic salt

Preheat oven to 375 degrees. Line bottom of broiler pan with tin foil (easy clean up!) and place breasts, skin-side up on slotted sheet that goes on top of pan. Baste with olive oil, sprinkle with seasonings and put in oven on one of the higher shelves for 45 minutes. While the chicken is cooking, chop off tough ends of asparagus. Lay in single layer on a foil-lined cookie sheet, drizzle with olive oil and garlic salt. After chicken has been in for about a 1/2 hour, place asparagus in oven (below chicken). Or, if you’re like me, you just cram them onto the same sheet as the chicken. =) After the 45 minutes are up, gently poke chicken with fork, and if juices run clear, it’s done!

Cauliflower “rice” (adapted from “Make It Paleo” Cookbook) *Whole30 Compliant

1 cauliflower

2 TBSP olive oil

1 small yellow onion, diced small

2 cloves garlic, minced

salt and pepper to taste

Remove main stem from cauliflower and chop into large chunks. Put chunks in food processor and pulse until it has a course texture, like rice grains. (If you don’t have a food processor, just use a cheese grater.) Heat oil in skillet over medium heat. Add onion and garlic, and cook until onion is translucent. Add in cauliflower rice and continue to saute for 5-7 minutes. Season with salt and pepper and serve.

Tuesday:  Spaghetti Squash with Sausage and Tomatoes, Green Beans and Mandarins *Whole30 Compliant

Recipe: Spaghetti Squash with Sausage and Tomatoes *Whole30 Compliant

1 large spaghetti squash

Few tablespoons olive oil

1 medium onion, diced

1 pound sausage

1 14 oz can diced tomatoes

2 tsp. minced garlic

2 TBSP dried basil

salt and pepper to taste

Preheat oven to 400 degrees. Using a very sharp knife, remove stem from spaghetti squash and cut in half. Scoop seeds out. Place squash halves, flat side down, in baking dish filled with about a 1/4 inch water and put in oven for about 40 minutes, or until the squash can easily be shredded with a fork.

While squash is in oven, heat olive oil over medium heat and cook onion until translucent. Add sausage and brown. Add tomatoes, garlic, basil and salt and pepper. Set aside until squash is done.

Once squash is done, shred it into a large bowl, and pour sausage mixture over it. Serve promptly.

Wednesday: Ground Beef “Tacos”, Potato Chips with Avocado Salsa, and Strawberries

Recipe: Ground Beef “Tacos” *Whole30 Compliant

3 pounds ground beef

Olive oil

2 small onions, or one very large onion, diced

1 14 oz can tomatoes

2 TBSP. chili powder

1 TBSP garlic salt

1 tsp. pepper

1 tsp. cumin

Heat olive oil in large skillet. Add onions and cook until translucent. Add ground beef, tomatoes, and all spices and cook until brown. Serve in large-leaf lettuce (I buy the big pack of Romaine hearts from Coscto).

Recipe: Avocado Salsa

3 avocados, diced

1 small red onion, diced very small

3 TBSP cilantro, chopped

2 tsp. olive oil

1/2 tsp. lemon juice

1 tsp. garlic salt

1/2 tsp. ground pepper

1 medium tomato, diced

Add all ingredients to a bowl and combine. Easy as pie and sooooo delicious!

Thursday: Leftovers from previous days, Roasted Butternut Squash, and whatever else we can scrounge up

1 large Butternut Squash (I buy the pre-cut stuff from Costco–in the cold veggies section), peeled and cubed

Olive oil

Garlic Salt


Preheat oven to 375 degrees. Put squash into bowl, drizzle with olive oil, garlic salt and pepper. Stir it up, and lay in single layer on parchment-covered cookie sheet. Roast for about 30 minutes, until tender and crisp on edges. Enjoy!

Friday: Pizza (choose your own toppings), “Oogave” Root Beer, and Green Salad with homemade Balsamic Vinaigrette dressing.

Recipe: Almond Flour Pizza Crust (adapted from “The Gluten Free Almond Flour Cookbook” by Elana Amsterdam)

**Disclaimer** Please note that this is NOT pizza. It’s not fluffy, or crispy or wonderfully divine like “real” pizza is. But for a substitute, it’s great. The kids love to add their own toppings. You can divide this recipe into individual servings and let each kid have their own if you like.

3 cups blanched almond flour

1/2 Tsp. salt

1 TBSP. dried basil

1/2 Tsp. baking soda

2 TBSP. olive oil

2 eggs

Preheat oven to 350 degrees, and cut 2 pieces of parchment paper the size of a large cookie sheet.

Combine almond flour, salt, baking soda and basil. In a separate bowl, whisk together the oil and eggs. Stir the wet ingredients into the flour mixture. Place the dough between 2 sheets of parchment paper and roll into a rectangle to fit onto the cookie sheet, to desired thickness (we like thinner or it can get a bit “doughy”. Remove top piece of parchment and transfer the dough, parchment-side down onto cookie sheet.

Bake for 12-15 minutes. Remove from oven, put on desired sauce and toppings, and put back in oven for another 5-7 minutes. We sometimes use tomato sauce mixed with Italian spices, goat cheese, spinach red onions and olive. This time around, we used sauce, spinach, tomatoes and goat cheese.





Oogave Root Beer can be purchased at Whole Foods–it tastes just like Root Beer, but is made with Agave syrup instead of corn syrup!

See HERE for Balsamic Vinaigrette Dressing recipe.


Posted by on November 13, 2011 in Dinner


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Whole30 Results and This Week’s Menu…

Well, somehow 3 months went by since my last entry. The Whole30 “cleanse” has come and gone. And what was the result, you may ask?

During the 2nd half of my Whole30, I noticed I was feeling tired, irritable and generally dragging. I realized that I was not giving myself enough carbs since I was training for a half marathon, so I started introducing dense carbs, like sweet potatoes and butternut squash, and quickly noticed an improvement in how I felt.

I completed my 30 days. On the 31st day, I baked almond flour chocolate chip cookies (made with dairy-free, soy-free chocolate chips), and thoroughly enjoyed them. Boy, were they good. They’ve become a regular addition to our household…the “June Cleaver” in me just has to have some type of baked goods around for my kids.

So, what’s on the dinner menu this week?

Monday: Baked chicken thighs with pan-roasted Brussels Sprouts and caramelized onions, and sliced apples.

  • Recipe: Baked Chicken Thighs (Serves 2 adults, 5 kids…with a few leftovers) *Whole30 Compliant

3 pounds chicken thighs (I usually get the organic thighs from Costco)

Olive oil, garlic salt, pepper, whatever spices you enjoy

Preheat broiler. Lay chicken out on broiler pan and baste with olive oil. Sprinkle on spices. Put in oven a few inches from heat for 6-7 minutes. Flip over, and baste and sprinkle. Cook for another 5-6 minutes. Remove from oven, let sit for 5 minutes, and enjoy!

  • Recipe: Pan-roasted Brussels Sprouts with Caramelized Onions (the only way to eat Brussels Sprouts!) *Whole30 Compliant

2 pounds Brussels Sprouts

1 onion

Few tablespoons olive oil

Garlic salt, pepper

Heat olive oil in large pan over medium/high heat. While that’s heating, cut rough ends off Brussels Sprouts and cut in half and slice onions in thin slices. When oil is hot, add onions and cook for 7-8 minutes until beginning to turn brown. Add Brussels Sprouts and garlic salt and pepper and cook, stirring occasionally for 8-10 minutes, until edges of Sprouts begin to turn dark brown.

Tuesday: Crock pot pork chops, roasted broccoli, and blueberry/banana salad.

  • Recipe: Crock Pot Pork Chops (serves 2 adults, 5 kids…potential leftovers) *Whole30 Compliant

I love this recipe because I can just toss in frozen pork chops into the crock pot and don’t have to thaw them first!

6 pork chops (fresh or frozen)

2 cans diced tomatoes

2 TBSP dried basil

2 TBSP minced garlic

salt and pepper to taste

Put pork chops in crock pot. In separate bowl, combine the remaining ingredients and pour over pork chops. Set crock pot for desired time (when I use frozen chops, I put them in by 7 a.m., and set the crock pot for 9 hours on low). Close lid and let the machine work its magic!!

3-4 heads of broccoli

3-4 TBSP olive oil

Garlic salt

Preheat oven to 400 degrees.

Cut broccoli into bite-sized pieces and lay on parchment-covered cookie sheet. Drizzle with oil and sprinkle with garlic salt. Put in oven for 12-15 minutes and eat!

Wednesday: Leftovers with sweet potato chips and raisins.

Thursday: Baked salmon, cauliflower, green salad with balsamic vinaigrette dressing.

4-5 salmon fillets

Olive oil

1/8 Tsp. cayenne pepper

2 TBSP minced garlic

salt and pepper to taste

Preheat oven to 425 degrees. Line a cookie sheet with foil and  lay salmon fillets (skin side down) on sheet. In small bowl, mix remaining ingredients and baste onto fillets. Bake in oven for 12-14 minutes.

1 cup olive oil

Little less than 1/4 cup balsamic vinegar

1 TBSP minced garlic

1/2 Tsp. salt

1/2 Tsp. pepper

Combine all ingredients in a small mason jar. Shake and enjoy!

Friday: Lettuce-wrapped hamburgers, roasted garlic fries, grapes

  • Recipe: Lettuce-wrapped hamburgers (I think you know the serving size by now…) *Whole30 Compliant

3 pounds ground beef

1/2 pound cooked bacon, chopped into bits

1.5 TBSP garlic salt

1 Tsp. pepper

pinch of ceyenne pepper

Large-leaf lettuce to wrap burgers in

Heat large skillet over medium-high heat. Combine all ingredients (except lettuce) in a large bowl. Form mixture into balls a little smaller than tennis balls and pat into patties. Place patties into skillet. Cook for about 5-6 minutes on one side, and flip over. DO NOT PRESS PATTIES DOWN WITH SPATULA–IT WILL SQUEEZE OUT ALL THE JUICES! Cook another 3-4 minutes and remove from pan. Let rest for 5 minutes. Serve in lettuce with onions, tomatoes, or whatever other toppings you like.

  • Recipe: Roasted garlic fries

5 pounds russet potatoes (I know these aren’t strict “Paleo” but we do eat potatoes around here occasionally)

1/4 cup olive oil, plus another couple TBSPS, set aside.

Garlic salt

3 TBSP minced garlic

salt and pepper to taste

Preheat oven to 425 degrees. Slice potatoes into wedges and put into cold water as you’re cutting them. Once finished, drain off water and pour couple TBSPS of olive oil over potatoes. Sprinkle with garlic salt. Cover with lid and shake. Lay in single pile on parchment-covered cookie sheet. Put in oven for 25 minutes. While that is cooking, combine the 1/4 cup olive oil, minced garlic and salt and pepper in a bowl. Set aside. When potatoes are done, serve alongside olive oil/garlic dip. Yum!

Hope you can enjoy some of these delicious, easy recipes!


Posted by on November 7, 2011 in Dinner


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