Let’s Supper: 3rd Edition!

Let’s Supper: 3^rd Edition!

 *Note: All recipes serve 4.

 Supper 1:

Baked Shrimp with Feta

Preheat the oven to 425. Heat 2 tablespoons of extra virgin oil in ovenproof pan (or cast iron pan). Add one chopped medium onion and 2 – 3 chopped cloves of garlic to the oil. Allow to soften for a few minutes before adding 2 14 ounce cartoons of diced tomatoes (do not drain). Season with S & P. Let simmer for 5 minutes before removing from the heat. Place 1 ½ pounds of peeled and deveined shrimp into the pan. Add chopped herbs of your choice (parsley, dill, thyme) and sprinkle crumbled feta cheese on top. Put skillet in the oven for 12 minutes or until cheese has melted and slightly browned. Serve with ¼ cup non-GMO polenta or orzo pasta (if gluten is not an issue for you.)

Supper 2:

Chipotle Pork Tacos with Warm Greens

Cut 4 smaller, boneless pork chops into thin ½ inch strips. Mix 1 tablespoon of lime juice, 1 tablespoons of oregano, 1 teaspoon of honey, ½ can of chopped chipotle chile in adobo sauce, 1tablespoon of minced garlic, ¼ teaspoon of salt. Add rub to pork. In large skillet, heat ½ tablespoon of coconut oil, add 4 sliced shallots and cook for 3 – 4 minutes before removing to plate. Add another ½ teaspoon of coconut oil to pan followed by pork. Cook pork for 5 minutes approximately. Remove pork and add a bunch of greens of choice to pan. Wilt greens in reserved juices for 1 -2 minutes. Serve with corn tortillas. Enjoy!

 Supper 3:

Easy Sausage and Veg Night

Preheat oven to 425. Cut 2 larger sweet potatoes into large chunks. Cut the same size cubes out of 3 bell peppers, 2 zucchinis, and 1 large yellow onion. Place all vegetables on a foil lined baking sheet. Drizzle 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, dried herbs of choice, salt, and pepper. Toss vegetables to distribute dressing. Cover and bake for 30 minutes. At the 30-minute mark, add 1 pint of cherry tomatoes and 1 package of chicken or turkey sausage (no nitrates, no preservatives). Recover and cook for 20 minutes. Supper is complete!

Supper 4:

The Tuna Nicoise Salad

Craving fresh and delicious fish? See my post entitled The Tuna Nicoise Salad!

 

Grocery List:

Produce:

2 yellow onions

Garlic

4 shallots

1 bunch of greens (kale, spinach, swiss chard)

4 small red potatoes

2 larger sweet potatoes

2 zucchinis

3 bell peppers (any color)

2 pints of cherry tomatoes

1 ½ cup haricots verts

Herbs: parsley, dill, oregano

Protein:

1 ½ pounds of medium to large shrimp (it’s a preference thing here)

4 boneless pork chops

1 package of chicken or turkey sausage (no nitrates, no preservative or additives)

2 tuna steaks, 4 – 6 ounces each (wild caught)

Cold/Diary:

Feta cheese

Cartoon of eggs (organic, pasture raised)

Pantry:

Extra Virgin Olive Oil

Coconut oil (expeller cold-pressed, organic if available)

Red wine vinegar

Balsamic vinegar

Dijon mustard

Raw honey

2 cartoons of diced tomatoes

1 can of chipotle chiles in adobo sauce

Jar of pitted olives

1 package of corn tortillas (non-GMO)

Salt & Pepper

Dried herbs (oregano, basil, thyme, rosemary…)

Red pepper flakes

Garlic powder

Onion powder