Week 4: A Real Steak and Potatoes (and Salmon) Kinda Week
This one is for when you just want the basics. Meat. Potatoes. Breakfast. All pretty quick and easy, and light on the groceries.
Click the links below to skip to the grocery list and each recipe, or just scroll through.
Dinner 1
Grocery List:
~.5 lbs steak per person
~.25 lbs salmon per person
~ .5 lbs chicken breast per person
1 bunch asparagus
1 bunch green kale
1-2 lemons
1 bunch dill
.5 - 1 russet potato per person
.5 sweet potato per person
your favorite bag salad
1 package pearl couscous
(optional) ingredients for lemon miso vinaigrette
(optional) ingredients for aji verde
Steak and Baked Potatoes
steak
baked potatoes
a bag salad
I don’t know if I’m really gonna go down the rabbit hole of trying to teach you how to cook a steak, but for this dinner at least make it efficient.
Preheat your oven to 400, pop those potatoes in for an hour
At the about 40 minute mark, start your steaks. If they’re thicker steaks start a little earlier then maybe use that oven to finish everything off.
Timing is super flexible on this one as you both need to rest your steaks, and baked potatoes keep warm no problem.
Make a bag salad to make things easier
Picky Eater Notes:
Hoping there aren’t too many notes here, just keep things customizable
Slow Cooked Salmon with Warm Pearl Couscous and Asparagus Salad
~.25 lbs salmon per person
2 cups pearl couscous
1 bunch asparagus (peeled if you like putting in the effort.. it’s worth it)
1 lemon
1 bunch dill
(optional) my miso lemon vinaigrette for the veggies and couscous
Preheat your oven to 300 degrees.
In a baking dish big enough for your piece of salmon, spray or coat the bottom with olive oil, place your salmon in, and then cover your salmon with olive oil, salt, garlic powder, and slices of lemon (feel free to add any other spices you normally like as well, just no fresh herbs yet).
Put the salmon in the oven for about 30 minutes, or until it reaches somewhere between 120-125 degrees.
While the salmon bakes, roast or pan sear your asparagus, and prepare couscous per directions on the box/bag.
Cut up your asparagus, mix with the cooked couscous, and toss in the vinaigrette (or if you’re making it plain, do some lemon juice and olive oil)
Remove the salmon, sprinkle fresh dill all over, and serve on top of your couscous and asparagus
Picky Eater Notes:
I dont dress the couscous or asparagus, take the needed portions out, then dress it for the rest of us. Maybe keep some dill off the salmon at the end if that’s an issue as well.
Chicken and Sweet Potatoes (Chicken of the Week!)
.5 lbs chicken breast per person
.5 sweet potato per person, cubed
1 bunch kale
(optional) Aji Verde to go on top
NOTE: This one works for me since I have both a toaster/air fryer oven on my counter as well as a real oven. This one is going to ask for two ovens basically, so adjust your chicken or potato prep accordintly if you can’t do that.
Preheat your oven to 350 degrees. Preheat your other oven to 450 degreees.
Dice your sweet potatoes, place them on a baking sheet and roast in the 450 degree oven for 20-25 minutes, until nice and roasted.
Season chicken breasts on both side with kosher salt, pepper, garlic powder, onion powder, and paprika (I don’t actually measure, i just put a good coating of each on there)
Sear in a pan over medium heat until both sides are nice and browned, then transfer to the oven. Using a thermometer, pull the chicken when its about 145-150 degrees (probably about 15-20 minutes depending on your oven), and let rest
While the chicken rests, sautee your kale in the pan you used for the chicken.
Combine the kale and sweet potatoes, top with chicken and sauce if you made it.
Picky Eater Notes:
You can substitute sweet potatoes for a yukon gold or russet if that goes over better in your house.
Breakfast Bowls (with your leftovers)
eggs
your favorite breakfast sides
leftover baked potatoes and sauces
This one is yours to have fun with. Take those leftover baked potatoes and dice them up and roast for some easy breakfast potatoes.
Throw it all in a bowl, top it with a few fried eggs.
Top it with your leftover Aji Verde.
Or just make whatever you like for breakfast. Breakfast for dinner is always a hit.
Picky Eater Notes:
Can’t go wrong. Make what everybody likes for breakfast.