Monday, February 21, 2011

Let's Get Serious

Ok. 3 weeks of vacationing. 3 weeks of vacation food. 3 weeks of vacation laziness. It's starting to take its toll on my pants, which are shrinking, and my attitude, which is complacent. So, it's time to get serious. It's time to get serious about my intake and my output, both calorie-wise and effort-wise. But does that mean this week's meals are going to be boring, expensive, and hard to make? Nope!

Monday: Grilled Tilapia, Steamed Brown Rice, Steamed Broccoli

I buy frozen tilapia fillets, thaw them, sprinkle with a lemon-pepper or citrus-herb seasoning, and grill on an indoor smokeless grill (like a george foreman).

Note: leave the broccoli tender-crisp and bright green for the best flavor. Tossing with a teaspoon of olive oil, teaspoon of soy sauce, and teaspoon of lemon juice, then sprinkling with sesame seeds is a fabulous alternative to plain broccoli (or broccoli smothered in fatty cheeses).

Tuesday: Tacos

Wednesday: Blender Pancakes, fresh pineapple

Thursday: Grilled Pork Chops, Roasted Applesauce, Steamed Green Beans

I buy thick cut, boneless, center cut chops, sprinkle with salt and pepper, and grill. No marinading.

Roasted Applesauce

4 red apples, any variety
4 green apples
1 T. olive oil
2 T. honey
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
pinch cloves
pinch orange zest

Preheat oven to 400. Peel, core and coarsely chop apples (about 1/2 inch cubes). Toss apples in a large bowl with remaining ingredients until well-coated. Bake at 400 for 20-30 minutes, or until apples are very tender. Using a large serving fork or potato-masher, mash the apples, leaving some chunks. Serve warm.

(Note, if you like smooth applesauce, blend the apples in your blender after they are roasted instead of fork-mashing.)

Friday: Spaghetti, Salad, Bread

Saturday: Pizza

Sunday: Grilled Whole Chicken, Roasted Root Vegetables

Grilled Whole Chicken:
Rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) but with the grill closed for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.

Roasted Vegetables:
Choose several different veggies. We like fingerling potatoes (purple if I can find them), baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.