Up today is another Meals for the week and its a delicious one. On the menu is minute steaks, ground turkey taco authenticos, Beef chunks tacos authenticos and thick cut boneless pork chops. The veggies this week are spinach, cauliflower “rice” and broccoli. Total prep time for eight meals was about 1 hour. So lets get cooking.
So the first thing I do is prepare the meat with some salt and pepper while heating up the skillets.I mealt two tbsp of coconut butter into all but the stainless steel which I used macadamia nut oil in. I plan which skillet to use for which meat. I choose the stainless steel skillet for the cube steaks so I can deglaze and make a sauce with the browinings left in the bottom. The chops need to go into the small cast iron so I can finish them up in the over. The beef chunks (stew meat) goes into the big cast iron to simmer in the juice. Then the dumb green skillet is the only other one left I’ve yet to replace with cast iron.
Nothing fancy with the pork chops. I seasoned them with salt and pepper. I browned both sides until they were golden brown and delicious. I had the stove preheating to 350°. I cooked it until it reached an internal temperature of 150° then set on the cooling rack so carryover would finish cooking it. After cooled I cut into strips.
For the cube steaks I once again only used salt and pepper on both sides. These are thin enough to finish on the stove top. Once all three were cooked I places them on the cooling rack as well. Then I used some water to deglaze the skillet and added some chopped peppers and onions to the broth.After cooling I cut these into strips as well.
On the turkey meat I used salt, pepper, cumin, garlic, onion, paprika and red chili flakes. Once cooked and cooled down I added chopped cilantro, homemade salsa and half a sliced avocado.
I used the same seasoning on the beef taco meat as the turkey. I did not add extra cilantro on what was already in the salsa, though I did add more salsa to this dish. I topped with the other half of the avocado.
I ran a whole bag of cauliflower through the food processor to make faux rice. which I cooked with grassfed butter and seasoned with some temari (gluten free soy sauce). I sautéed some fresh spinach in a few tbsps of butter as well as the broccoli. I tried to get the veggies to absorb as much healthy fat as possible.
I’ll be eating amazing this week, how about you? What did you make this week to eat? Let me know in the comments.
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