Menu Plan Monday - Week of 3/21/2016

 

Here is my Menu Plan for this week:

Monday, 3/21 - Chicken Bacon Caesar Casserole w/Zucchini Fries

Tuesday, 3/22 -  Hamburgers

Wednesday, 3/23 - Spaghetti w/ Salad  and Italian Bread (I will have mine with Spaghetti Squash and no bread)

Thursday, 3/24 - Reuben Sandwiches - thinking about maybe trying this Reuben Skillet Recipe - will need to make my own Thousand Island Dressing with Duke's Sugar Free Mayo and Homemade Sugar Free Ketchup from THM Cookbook.

Friday, 3/25 - Leg of Lamb w/ Salad & Potatoes for Good Friday

Saturday - Pizza Night (for Holy Week) - Little Caesars for the rest of the family.  I use this Pizza Recipe for a Healthier THM Pizza

Sunday - On Your Own Night (I don't cook)

Name Change & Update

I have changed the name of my blog (again) since I am no longer doing straight Paleo.  I was doing great with Paleo, but was looking for a diet that my daughter could work with as Paleo was to strict for her.  I came across "Trim Healthy Mama" and have decided to follow their way of eating as well.  All my Paleo recipes will work with their eating plan plus it give me a little more freedom in the foods I can eat and makes more sense to me. 

Also, I know I was going to try a post a Paleo (with cheese) version of Reuben's, but we ended up needing to change our menu last week so I hopefully I make it this week.  :)

Loaded Cauliflower Chicken Casserole

One of my favorite recipes to make for my family is Loaded Potato Chicken Casserole.  I do allow myself cheese in my diet a couple of times a week and this is one of those times.   I made the potato recipe for my family, and then made a separate one for myself.....I did everything like I do for the or original recipe, the only difference is that I used cauliflower instead of potatoes.  I used frozen cauliflower thindking that I would need to drain the water when it defrosted in the oven, but I guess the high temperature took care of that.  at It was that simple.  I also throw in spinach when I add the chicken to make it a complete meal or you can have a salad on the side.  That is my big adapted recipe for the week.  Next week I hope to share a LCHF Reuben sandwich recipe.  Maybe I will remember to take pictures this time.  :)

Sweet and Sour Pork Paleo Style

One of my family's favorite meals is "Sweet and Pork".  Here is a link to my original recipe (from Better Homes & Garden Cookbook).  I tweaked it a bit and it does need to be tweaked some more, but not bad for my first attempt.

Sweet and Sour Pork

1 8 oz can pineapple chunks (save juice)

1/3 cup maple syrup

¼ cup vinegar (I used Apple Cider, but should have stuck with white)

2 TBSP Tapioca Flour (not technically Paleo, but does not have the evils of grans)

2 TBSP Paleo Soy Sauce (Didn't have the ingredients for this Paleo Soy Sauce)

1 tsp chicken bouillon granules I tried a little bit of turkey stock with salt, but next time I think I will substitue the water added to the juice in directions below with chicken stock plus a little extra salt)

1 beaten egg

¼ cup tapioca flour

¼ cup almond flour (I did a mixture of almond w/coconut but think I will stick to just almond)

¼ cup water

1/8 tsp black pepper

1 lb pork, ¾” cubes (can use chicken instead)

1 TBSP coconut oil

2 medium carrots sliced

2 cloves garlic, minced

1 green pepper, ½ “

2 cups grated cauliflower (which I add bit of water and steamed in the microwave)

For sauce, drain pineapple, reserving juice. Add water chicken stock to reserved juice to equal 1 ½ cups. Stir in maple syrup, vinegar, 2 TBSP tapioca flour, paleo soy sauce and bouillon granules; set sauce aside.

For batter, in a bowl combine egg, the ¼ cup tapioca flour, almond flour, water, and pepper. Stir till smooth. Dip pork cubes into batter. Fry one-third at a time in the hot lard or coconut oil (may want refined if you don't want the coconut flavor) for 4 to 5 minutes or till pork is no longer pink and batter golden. Drain on paper towels.

Preheat wok or large skillet over high heat; add the 1 TBSP coconut oil (Add more oil as necessary during cooking). Stir-fry carrots and garlic in hot oil for 1 minute. Add sweet pepper; stir-fry for 1 to 2 minutes or till crisp-tender. Push from center of wok.

Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in pork and pineapple. Stir together all ingredients to coat with sauce; heat through. Serve over grated cauliflower. Makes 4 servings.