Warning: Nothing you see here is fancy. By the time I get home, it’s usually 7pm and once I get to cooking, dinner isn’t usually on the table until 8pm. To make sure we always have a fresh, home-cooked meal on the table, I don’t overcomplicate things. This week was especially simple since we headed off for vacation on Friday. Regardless, I love knowing that what we are eating is made with clean ingredients and chock full of nutrients.
Also note, even though we don’t follow a strict Paleo diet anymore, all of these meals are Paleo friendly and even Whole30 compliant (except for the cheese!).
Here’s what I bought last week:
Dinner 1: Roasted Grape Tomatoes, Mushrooms, Onions, Green Bell Pepper, and Basil with Pan Seared Steak
- How to Make Veggies: Chop all veggies. Drizzle with oil and sprinkle with sea salt. Roast at 400F for 30 minutes. Finish with chopped basil.
- How to Make Steak: Let your pan heat up over medium high heat. Season your meat with salt and pepper. Throw it in the pan for 90 seconds per side. Let it rest while your veggies finish cooking. Slice into strips.
Dinner 2: Roasted Carrots, Beets, and Sweet Potatoes with Steamed Lemon Green Beans and Roasted Chicken Legs
- How to Make Vegetable Medley: Chop carrots, beets, and sweet potatoes into equal sized pieces. Drizzle with oil and sprinkle with sea salt. Roast for 45 minutes at 375F.
- How to Roast Chicken Legs: Mix together olive oil, paprika, garlic powder, salt, and pepper. Rub over chicken legs. Lay in a single layer in a glass baking dish. Roast alongside veggies for 45 minutes at 375F.
- How to Steam Green Beans: Add an inch of water to a saucepan. If you have a steamer basket, insert it. If not, no worries. Trim ends of green beans as water comes to a boil. Add beans to the pan and squirt with lemon juice. Allow to boil until bright green, about 10 minutes. Finish with salt.
Dinner 3: Roasted Asparagus and Steamed Lemon Green Beans with Chicken Sausage
- How to Roast Asparagus: Chop off thick white ends of asparagus. Drizzle with oil and sprinkle with sea salt. Roast at 400F for 20 minutes.
- How to Steam Green Beans: See above.
- How to Make Chicken Sausage: Nuke in the microwave, wrap in lettuce, and top with ketchup, mustard, and pickles.
Dinner 4: Slow Cooker Chicken, Beets, Carrots, and Onion
- How to Make Chicken & Veggies: Chop your veggies. Add to the bottom of your slow cooker. Season with salt and pepper. Place whole chicken on top of your veggies, breast side down to keep the white meat moist. Sprinkle with salt and pepper (you can add lemons, garlic, or any seasoning of your choice). Cook on low 6.5 hours. Chicken will fall off the bone and is great for other recipes.
Dinner 5: Chicken Taco Salad with Lettuce, Spinach, Onion, Salsa, Guacamole, and Cheese with a side of Roasted Broccoli and Cauliflower
- How to Make Veggies: Chop broccoli and cauliflower. Drizzle with oil and sprinkle with sea salt. Roast for 45 minutes at 375F.
- How to Make the Salad: While veggies are roasting, make your salad. Use leftover chicken from the night before. Toss it in a pan with a little water and homemade taco seasoning. Add to chopped lettuce, spinach, onion and top with salsa, guacamole, and shredded cheese.
So as you can tell, I'm really into roasting everything. Chop, season, and forget about it for 30 to 45 minutes. It's just so simple and makes food taste great! I think I need my own personal motto: When all else fails, roast it.
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