Week Menu 4/11-17

Ah this week we start a ten day herbal cleanse, so these meals are very healthy and very low carb.

Meal One: Cajun Chicken with Avocado salsa with broiled asparagus

Meal Two: Taco Salads (dairy free)

Meal Three: Fish Tacos with Radish slaw and pepper salad

Meal Four: Asian Meatballs with stir fried asparagus, snap peas and broccoli

Recipes:

Cajun Chicken with Avocado Salsa:

Season boneless/skinless chicken breast with cayenne pepper, salt and pepper (just season to your taste) then saute in skillet with small drizzle of olive oil over med-high heat flipping once (about 4-5 minutes per side) until internal temp is 165, or place in george foreman grill (which is what I do). Then top each chicken breast with Avo salsa (combine diced avocado, diced red onion, salt, pepper and juice of 1-2 limes).

Taco Salads (dairy free)

Cook one pound of lean ground meat, I use turkey, buffalo or elk, then season with your favorite taco seasoning. Bake whole wheat tortillas in 325 oven for about 20 minutes or until crisp, I have little taco salad shell pans but if you don't have them just drape the tortilla over or form inside of an oven safe mixing bowl. Then fill shell with heated black beans, meat, lettuce, tomato, onion, olives, avocado and salsa and serve. If you are not doing the cleanse, feel free to add cheese and sour cream, either way, it's delicious.

Fish Taco with Radish Slaw

Season white fish with old bay and pepper then bake at 350 for about 20 minutes (until flaky, also any seasoning will do). Heat corn tortillas in very hot pan, individually. For radish salsa, thinly slice one bunch of radishes and three scallions. Mix together with one diced jalapeno (seeded), salt, pepper, dash of olive oil and juice of 1-2 limes. Top each tortilla with some fish, radish slaw and shredded cabbage.

Pepper Salad

chop 1/2 red onion, 3 bell peppers (any colors), hand full of fresh cilantro, 2 celery stalks, and 2 roma tomatoes. Mix together with one drained and rinsed can of black beans. Toss with dressing of 1t cumin, 1t brown sugar, 1/4 c olive oil (sometimes I use less) and 2T fresh lime juice. Then salt/pepper to taste. You can serve it as is, or over mixed greens, your choice.

Asian Meatballs

mix together 1 lb ground turkey, 2-3 cups shredded cabbage...optional (recipe says to place cabbage in colander with 1/4 t salt, let set 20 minutes then squeeze cabbage to drain any excess liquid), 4 t soy sauce, 1 1/2 t ginger, 1 garlic clove minced, and 2 egg whites beaten. Once mixed let set in refrigerator about 15 minutes to set. Form into 1 1/2 inch balls and place on foil lined sheet pan, sprayed with pam. Drizzle meatballs with your favorite teriyaki sauce, I use yoshidas original, and bake at 400 for about 20 minutes.

Stir fried asparagus, snap peas and broccoli:

Cut about a cup each of veggies into bite size pieces. In skillet over med-high heat drizzle 1-2 tsp of sesame oil. Toss in veggies and toss several times for about 5-10 minutes, until veggies are slightly tender. Drizzle with small amount of soy and teriyaki sauce. Stir fry one more minute and serve.

Shopping List:

chicken breasts

ground turkey burger

white fish

avocados

red onion

cilantro

limes

jalapeno

lettuce

tomato

olives

peppers

celery

black beans

asparagus

snap peas

broccoli

cole slaw mix

scallions

whole wheat and corn tortillas

salsa