Cody’s mom and step-dad came into town for a nice long weekend visit and after spending the entire day cleaning house I needed something quick for dinner. I had 3 bone in ribeye steaks in the freezer so the night before last I set them in the fridge to thaw. Before I started my cleaning frenzy I needed to get the steaks marinating so they would be nice and delicious for steak sandwiches for dinner. I had hired maids to come clean my house because I had a million other things to do, but of course the had to cancel so I was stuck cleaning the house, running errands, going to an appointment and getting everything ready. Oh and taking care of a puppy who still has not mastered the art of potty training. After my busy day I still ended up with about 15 minutes of downtime to relax and enjoy my clean house before everyone arrived. Dinner was a huge hit, my father in law kept complimenting it and Rasmus our exchange student even went back for seconds.
Tasty Steak Sandwiches
3 ribeye steaks (about 2.5 pounds) sliced thin and most of the fat removed
3 Tbs Grub Rub (or your favorite meat tenderizing seasoning)
1/4 cup Worcestershire sauce
1 Tbs season salt
1Tbs olive oil
1 big red onion sliced
6 Ciabatta rolls
6 slices of Horseradish cheddar cheese (or your favorite cheese)
In a gallon size freezer bag put the steak, seasoning, salt and the Worcestershire sauce in an shake it all around and put in the fridge for at least 3 hours (you could even do it the night before).
Get a large cast iron skillet or a nonstick skillet and put the olive oil in the bottom and toss in the onions over medium high heat. Once the onions start cooking and smelling delicious add the steak mixture and toss it around to get all the flavor on the onions. Slice the Ciabatta in half and toast in the oven at 400 until desired toasting is reached.
Pile the cooked steak and onions on the Ciabatta rolls and top with the cheese. Serve with fresh fruit and french fries. Enjoy
Who doesn’t love chicken tenders? Its a comfort food and a kids all time favorite. Cody loves chicken tenders and french fries, and I do as well, but I do not like how unhealthy they are. I came up with this simple and delicious alternative to traditional chicken tenders. They are dusted in coconut flour, dredged in egg and “battered” in crushed almonds. I made extra to have for lunch today tossed in buffalo sauce on a salad. Finally a buffalo chicken salad you can feel good about!
Even Better Chicken Tenders
2 pounds of raw organic chicken tenders or 2 full chicken breast cut into tenders
1/2 cup of coconut flour
1 1/2 cup of sliced almonds crushed
3 eggs beaten
1/2 tsp sea salt
1/2 tsp cracked black pepper
Preheat your oven to 400 and line a large baking sheet with a Silpat or parchment paper. Pour coconut flour on one a plate and the almonds on another plate. Doing one tender at a time roll it in the coconut flour, then coat in it the egg and then roll it in the almonds. Put it on the baking sheet. Repeat until all the tenders are done. Bake them for 15-20 min, the almonds do not get really dark, they will still look light when they are finished. To check if its done cut one in half to make sure its cooked all the way. Serve with your favorite dipping sauces. I like spicy mustard!
I made delicious potato discs to go along with this, these chicken tenders, its an easy and healthier version of french fries.
3 large Russet potatoes
3 Tbs Olive Oil
2 tsp sea salt
2 tsp cracked black pepper
season salt or steak seasoning (optional)
Preheat your oven to 400 and spray a large baking sheet with nonstick cooking spray. Slice the potatoes into thin circle discs and put them in a mixing bowl. Pour the olive oil on the potatoes and stir until they are all coated in oil. Lay the disc in a single layer on the baking sheet and sprinkle the salt and pepper on top, depending on the size of your pan, you might need two batches. Bake in the oven for 20-25 min, just until the edges are starting to brown and they are soft. With a spatula take the potatoes off the baking sheet and transfer to a serving bowl. Sprinkle season salt or steak seasoning on top and serve with your chicken tenders and dipping sauce. Enjoy!
I was grocery shopping and Cod fillets were on sale! I love Cod, so I bought enough for two meals and froze half of it. Since Sundays are normally filled with chips and queso, hot wings or burgers and beer, on Mondays I try to make a really healthy dinner to help us get back into eating mostly healthily during the week. Last night I made Cod with lemon pepper, capers and spinach. Its an easy and delicious and HEALTHY dinner.
4 Cod (or Tilapia or Swai) fillets
1 small jar of capers
2 lemons sliced into rings
1 handful of fresh spinach
2 cups of dry white wine
2 Tbs Lemon Pepper
1 tsp Italian herbs
Preheat your oven to 350. Lay the fillets in a 9 x 13 baking dish and pour the wine over them, sprinkle the lemon pepper and italian seasonings over the fish. Cover the fillets with the spinach leaves and top with the lemon rings and capers. Cover with foil and bake for about 25 min or until the fish is flaky. I served the Cod on a bed of Quinoa and a side of squash and zucchini. This could be prepped in the morning and then baked at dinner time, its a light and fresh meal. Enjoy!