What's for Dinner: Weekly Menu 5/19

Roast Chicken and Gravy, steamed spinach and garlic, Brussels Sprouts

Philly Cheese-steak with caramelized onions, a primal (optional) cheddar sauce, pairing with roasted cauliflower

Creamy Tomato Soup (adding Italian sausage links, sliced)

Caprese grilled chicken, grilled zucchini, side salad

Breakfast for dinner - sweet potato hash, fried eggs, chicken sausage


Bonus Last Week:

Chicken Piccata, Steamed Asparagus (steamed in Chicken stock and lemon pepper seasoning!)

Broiled Salmon, Roasted parsnips and Roasted Carrots

Pecan Crusted Chicken, Spinach Salad (with cucumbers and tomatoes)

Uncured Beef Hot dogs wrapped in Romaine Leaves

Fajitas (not shell) Steak, onions, peppers, Guacamole, in a bowl.

What's for Dinner: Weekly Menu 5/6

Hot Week: We're going for lighter foods!

Friends over: Burgers and uncured beef dogs (romaine wrapped for me!) and all the fixings, sweet potato fries, Fresh Fruit, Pickles




Grilled Chicken, Sweet Potato Salad, raw veggies
Shrimp Salad Something like this recipe, modified, debating trying rice wraps for vietnemese style wraps.
Ham Salad with Spinach Leaves, radishes, broccoli, carrots, everything possible!
Grilled steak, spinach egg/bacon salad
Brats, sweet potato fries, pickles

Bonus: Weekly Menu from 5/1

Meatza Pizza (changes in the comments of this pin), Green Beans, Steamed Carrots

Sweet Potato Chili, topped with Avocado

BBQ Chicken Thighs, Roasted Brussels Sprouts with Zucchini and Bacon (Recipe halfway down the page)

Moroccan Chicken on Romaine (sometimes with cauliflower rice)

Chicken Piccata, Roasted Broccoli and Red Peppers

Asian Pork Ribs, Roasted Cauliflower and Bokchoy

What's for Dinner: Weekly Menu 4/20

Mediterranean Chicken Kebab Salad with Tzatziki

Salmon, Ratatouille

Walnut Pesto Sauce mixed with grilled Chicken, cherry tomatoes, zucchini

Burgers, Broccoli Salad

Steak, Asparagus Feta salad (using feta from salad before), Veggie Kebabs

Yam Pancakes, uncured bacon

Crock-Pot Smokey Roast, Sweet Potato Thyme Rounds, Spinach Salad

Recipe: Sweet Potato Chili

This was originally on a site that is closed down - fortunately I had it printed.

2# ground mild italian sausage
2 large sweet potatoes (we love golden yams) (peeled and cubed bite size)
1 large red onion, diced
6 garlic cloves, minced
1 jalapeno, diced
1 7 oz. can diced green chilies
15oz can of tomato sauce
2 14.5oz cans of diced tomatoes
3 TBL Cumin
2 TBL Chili Powder
1 tsp Paprika
2 tsp White Pepper
1/4 tsp Cayenne
1/2 tsp salt
1/4 cup fresh cilantro
1 TBL Coconut Oil

1. Brown your ground meat in a stock pot. Once browned remove it with a slotted spoon leaving drippings in pot.

2. Add coconut oil and cook sweet potatoes for about 5 minutes stirring often. Add onion and continue cooking until sweet potatoes are fork tender, 10 minutes.

3. Add garlic, jalapeno, and green chilies and cook another 2 minutes.

4. Next add remaining ingredients except cilantro.

5. Simmer about 10 minutes so flavors can meld.

6. Stir in cilantro before serving.






We like a dab of sour cream (if you do primal) and avocado on top.  Also, the directions are the original from paleogirl.net,  I'm more lazy and throw everything in, put a lid on it and simmer 30minutes or so.

What's for Dinner: Weekly Menu 4/12

Per husband request: Sausage and Peppers - recipe doubled!

Sweet Potato Chili

Roast Chicken and Gravy (So good), sauteed spinach and garlic, mashed cauliflower

Eggplant Bolognese (Extra Zuchini and Mushrooms)

Crock Pot BBQ Pork, shredded, cabbage, avocado

What's for dinner: Weekly Menu 4/8

Italian Sausage and Peppers (YUM!) and Mashed Parsnips (although will do sweet potato fries next time)

Cajun Jambalaya with Cauliflower Rice (we do love this one!)

Beef Tagliata, Spinach Salad with Roma Tomatoes and Cucumbers, Green Beans

Salsa Dancing Chicken, Avocado slices, coleslaw salad (using leftover purple cabbage from last weeks mango-cabbage-salad).

(Only four this week - wine tasting event Friday, Brothers new house Saturday!)

Bonus Meatza-Pizza and Salad from last week! Noms!:

What's for Dinner: Weekly Menu 3/31

Ham, sweet potato casserole (autumn pudding), deviled eggs, bloody caesars (Bonus Breakfast: Monte Christo Omeletts and Baked Sweet Potato Hashbrowns)

BBQ Pork Tenderloin, Cabbage Mango Slaw, Yam Fries

Beef Stroganoff Patties, Portabellas, Asparagus, and Zuchinni

Meatza, Salad

Meatloaf, Brusselsprouts, mashed parsnips

Shepherd's Pie

Pork Verde Chili