Week 18: No-noodles Italian

Back before Pizza Week took me like a million days to get through, Chef Brian and I had talked about ways to switch up the food I was eating, as a way to push past the plateau that I was am stuck on.

His first thought was to go low-carb for a week, just to shake things up. With that, we present Week 18: No-noodles Italian:

Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle

Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano

Week 18, Meal 3: Baked chicken milanese with arugula, cherry tomatoes, poached egg and crispy prosciutto

Our list is good for two portions of each meal. I double the recipes so I always have leftovers for the next day. I do not double the amounts for ingredients in sauces.

Week 18, Meal 1: Fennel, black pepper, and parsley crusted ahi tuna over eggplant and pomegranate caponata with pomegranate balsamic drizzle

Tuna
2 5-oz. pieces ahi tuna
2 T chopped parsley
1 t black peppercorns
1 T fennel seed
salt, to taste
1 1/2 t vegetable oil

Eggplant and pomegranate caponata
1 c pomegranate juice
1/4 cup balsamic vinegar
1 T honey
1 T vegetable oil
2 cups (about 1 large or 2 chinese eggplant), medium dice
1/2 yellow onion, medium dice
1 bulb fennel, medium dice
2 roma tomatoes, seeded and diced
1/2 c pomegranate seeds (trader joes has them on sale for 3.49 right now)
2 T pine nuts, toasted
1 T of the remaining spice mix from the tuna plus 1 T chopped parsley
salt, to taste
Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano
Chicken
1 large 10-12 oz. chicken breast, butterflied completely in 1/2 (2 5-6 oz portions)(cutlets)
2 T chopped parsley
2 t black peppercorns
salt
1 1/2 t oil
Basil vinaigrette
1 bunch basil, leaves picked
3 T olive oil
1 T champagne vinegar
salt and pepper
Green beans
8 oz. green beans, cleaned and cut into 1-2 inch pieces
1 pint cherry tomatoes, halved
2 T pine nuts, toasted
1 t vegetable oil
1 large clove garlic, minced
reserved basil vinaigrette
1-2 oz. shaved pecorino romano cheese
salt and pepper, to taste
Week 18, Meal 3: Baked chicken milanese with arugula, cherry tomatoes, poached egg and crispy prosciutto
2 6-oz. chicken breasts or veal cutlets, chicken butterflied (hinge cut, not all the way through) and pounded thin.
salt and pepper, to taste
1 egg, mixed with a tablespoon of water and beaten
2-3 T all purpose flour, you won’t use it all
1 cup whole wheat panko bread crumbs (regular is fine if you can’t find whole wheat)
Cooking spray
Crispy prosciutto
1 oz prosciutto, sliced into thin strips (about 1/4 inch)
1 T vegetable oil
2 oz. arugula
1 pint cherry tomatoes, halved
1 lemon, juiced
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