DINNER OPTION 1
Grilled steak (no more than 5 oz of steak), with a small baked potato or sweet potato, with a roasted or steamed veggie of choice (no more than twice a month) 1-2 tbsp of butter on your potato is ok.
DINNER OPTION 2
Quinoa Black Bean Crockpot Stuffed Pepper (Serves 4)
4 bell peppers
1 cup uncooked quinoa, rinsed
14 ounce can black beans, rinsed and drained
1 cup refried beans
1 1/2 cups red enchilada sauce
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1/2 tsp garlic salt
1 1/2 cups shredded pepper jack cheese
Toppings! Fresh cilantro, avocado, small amount sour cream
Cut the tops off the peppers and scrape out the ribs, and seeds. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the mixture. Note: You may have more mixture left over after all the peppers are stuffed. Just discard extra mixture. Pour 1/2 cup water into the bottom of your crockpot. Place the peppers in the crockpot so they are sitting in the water. Cover and cook on low for 6 hours, or on high for 3 hours. Remove lid when done, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to allow the cheese to melt. Serve and add additional toppings as mentioned above.
DINNER OPTION 3
Pesto Pasta with Green Vegetables (Serves 3-4)
1/4 cup water
1 cup cut asparagus
1 cup cut green beans
1 cup broccoli
1 cup cut zucchini
1 tsp of sea salt
4 cups cooked pasta (any shape and brand, though I recommend Banza. It is made from chickpeas, so it is gluten
free pasta. It has way more nutrients and twice as much protein as regular pasta) 1/3 cup pesto
Steam, or boil the vegetables until tender. You should already have your pasta cooked. Add the vegetables, and pesto to pasta. Stir until well blended. This dish can be served warm, or cold
DINNER OPTION 4
Roasted Pork Chops & Butternut Squash (serves 2; steamed spinach with garlic and a tsp of butter goes very well with this dish)
1 butternut squash, peeled, seeded, and cut into 1 1/2 inch pieces
7 tbsp of olive oil
2 bone-in pork chops (however thick you like them)
Heat oven to 400 degrees. On a baking sheet, toss the squash with 4 tbsp of olive oil, 1/2 tsp of sea salt, and 1/4 tsp of fresh ground black pepper. Roast, tossing once, until tender, 30 to 35 minutes. When the squash has cooked for 20 minutes, heat 3 tbsp of the remaining oil in a large skillet over high heat and add pork shops. Cook pork chops until browned, 3 to 5 minutes per side. Season pork chops to taste with sea salt and freshly ground black pepper.
DINNER OPTION 5
Crock Pot Ugly Chicken (Serves 3-4)
3 medium sweet potatoes, peeled and sliced (about 1/2 inch thick) 1 medium sweet onion, sliced
1 lb chicken, diced into chunks
1 cup baby carrots
1 red bell pepper, seeded and sliced 1 tsp minced garlic
Lightly grease crock pot with olive oil. Lay sweet potatoes in bottom. Place chicken on top of the sweet potatoes. Cover with onions, carrots, and pepper. Sprinkle on the garlic, cover and cook on low for 6-7 hours. Add a little salt and pepper to taste.
