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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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