TIPS
This week my tip is this: DO NOT start to try to paint your entire house right before you are leaving for a week. Especially if you are 55 years old. In case you do then use a lot of muscle rub and Deep Relief roller ball by Young Living.
Because I have been painting all week, most of this weeks recipes come from my favorite sites, although they are borrowed, I have cooked each and every one of them and they are delicious!!!
SLOW COOKER BEEF & BROCCOLI
Here is a link to another TipHero recipe, I just love this site! Click here.
SLOW COOKER BEEF BROCCOLI
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 5 hours 10 minutes
You’ll Need
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed(PALEO eaters use coconut palm sugar, honey or agave)
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– Short Grain Brown Rice, cooked
How To
- Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.
- Add the sliced beef and mix until completely coated with sauce.
- Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.
- Add the steamed broccoli and serve hot over rice.
OVEN CHICKEN FAJITAS
I have to give credit to TipHero for this one as well, LOL
Oven Chicken Fajitas
Makes 8 6-inch Fajitas
Prep Time: 10 minutes
Total Time: 50 minutes
Seasoning Mix
1-½ Tbs. Chili Powder
1 Tbs. Paprika
1 Tsp. Salt
1 Tsp. Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Coconut Palm Sugar
1 Tbs. Corn Starch
2-⅔ Tbs. olive oil
Fajitas
1 lg. Onion, julienne
2 md. Green Bell Peppers, sliced ¼” thick
1 md. Red Bell Pepper, sliced ¼” thick
1 lb. chicken breast, sliced ¼” thick
8 tortillas, 6-inch(PALEO EATERS make Paleo Tortillas or egg wraps)
Optional
½ Cup sour cream
¼ Cup cilantro
1 Lime, cut into wedges
Instructions
Preheat oven to 400 degrees. In a small bowl, add and mix all of the spices for the seasoning. Stir in olive oil and mix until combined.
Place the onions, peppers and chicken in a 9×13” baking dish. Drizzle the spice and oil mix over the top. Using your hands, mix until everything is well coated. Bake for 35-40 minutes, stirring half way.
Serve with tortillas, sour cream, cilantro and lime wedges, as desired.
SLOW or PRESSURE COOK a WHOLE CHICKEN
This recipe comes form TASTY
I have a pressure pot so I mix it all as shown and put it in the pot for 45 minutes! Then I take it out and place it under a broiler for about 7 minutes to brown. If you don’t have an instant pot you can get one here at this link:
Otherwise a slow cooker is just fine.
Ingredients:
– 4 tsp salt
– 1 tsp cayenne pepper
– 2 tsp paprika
– 1 tsp thyme
– 1 tsp white pepper
– 1/2 tsp black pepper
– 3 Tbsp. minced garlic
– 2.5 lb chicken
– 4 cloves of garlic
– half a lemon
– quarter of an onion
– 2 medium carrots
– 3 ribs of celery
– 1 medium onion
Combine salt, cayenne pepper, paprika, thyme, white pepper, black pepper and garlic. Rub the mix all over the chicken. Stuff the chicken cavity with garlic cloves, half a lemon and quarter of an onion.
Place the chopped carrots, celery, onion into the bottom of your slow cooker. Place your seasoned chicken over the chopped vegetables. Cover and cook on low for 8 hours (or high for 4 hours).
Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.
CHOPPED KALE POWER SALAD
Here is a link if you’d like to go directly there.
- 2 medium sweet potatoes, peeled and diced (you should get about 5-6 cups)
- 2 teaspoons + 1 tablespoon olive oil, divided
- ¾ teaspoons salt, divided
- ¼ teaspoon black pepper
- 1 bunch of curly kale, washed, stem removed and chopped (you should get 7-8 cups)
- Juice of ½ a large lemon
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 large avocado, pitted and diced
- ⅓ cup dried cranberries
- ⅓ cup chopped Blue Diamond Almonds, Low Sodium & Lightly Salted
- ¼ cup chopped red onion
- ½ cup tahini
- Juice of 1 large lemon
- ¼ teaspoon salt
- 3-6 tablespoons warm water, depending on how thick you want the dressing
INSTRUCTIONS
- Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
- Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of ½ a large lemon and a heaping ¼ teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
- Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
- There are two ways you can assemble the salad: You can add all ingredients to the bowl with the kale and mix until combined. Add desired amount of dressing to each individual serving. Or, you can add the kale mixture to separate bowls and evenly top with remaining ingredients.
OPTION: To make this a heartier salad, use left over chicken and add it in to your liking.
GRILLED HALIBUT w/PEACH SALSA
Instructions
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack brushed with olive oil; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.
SHOPPING LIST
MEAT
2 lb beef chuck roast
1 lb chicken breast
2.5 lbs chicken
4 skinless Halibut fillets (WILD CAUGHT)
PRODUCE
1 Red onion
2 Yellow onions
Garlic bulb
Large head of broccoli
2 green bell peppers
2 red bell peppers
Cilantro
1 LIme
5-6 Lemons
Carrots
Celery
2 White sweet potatoes
Avocado
1 lb Peaches
Fresh oregano
Arugula
Green onions
1 Bunch kurly kale
Habanero pepper
MISC.
2 C Beef broth
Sesame oil
Chili flakes
Soy sauce (PALEO eaters use COCONUT AMINOS(BUY THEM HERE)
Coconut palm sugar
Cornstarch
Chili powder
Garlic powder
Tortillas(PALEO eaters make your own)
Tahini
Choppe dAlmonds
Cayenne pepper
Salt
Pepper
Olive oil
Dried Cranberries
DAIRY
Sour Cream
Rice/Grains/Beans
Short grain brown rice
1 can garbanzo beans(Usually found at a health food store, Whole Foods or Sprouts) In San Antonio it’s at Central Market.
Don’t forget to add plenty of fruits and veggies for sides and snacks!! Add eggs, milk and butter to the list as well.