Eat your Veggies

I love cooking if you haven’t noticed. After brunch items a full course dinner with all the perfect sides is my favorite to make. After making this meal I felt a little silly because there were a total of 4 side dishes! I know a little insane but I loved taking a little bite of this and a little bite of that. The leftovers lasted pretty much all week and as sides phased out others became more prominent making it the perfect meal prep meal.

Ristorante

Lemon Garlic Brussel Sprouts

  • 1 tbsp Italian seasoning
  • 1 tbsp garlic salt
  • Juice of ½ a lemon
  • Salt and pepper
  • 1 tsp chili powder
  • 1 clove grated garlic
  • 2 tbsp olive oil

Cut the brussel sprouts in ½ or in quarters depending on the size. Remove any tough outer parts and rinse off any dirt. Place into a large bowl

Drizzle with olive oil and season with the seasonings and squeeze the juice of ½ a lemon and toss together to combine.

Line a baking sheet with foil and layout the sprouts in a single layer. Bake in an oven at 375 for about 30 min until the edges start to brown.

Roasted Carrots

  • ¼ cup olive oil
  • 3 tbsp Brown sugar
  • Coarse ground salt and pepper

I used cute little carrot spears and they were perfect! Toss all the ingredients in a bowl and lat out of a baking sheet lined with foil. Bake in the oven at 400 for about 35 min until the sugar has caramelized and the carrots have softened. Super simple!

Italian Roasted Potatoes

  • 2 cloves grated garlic
  • Salt and pepper
  • 1 sprig fresh rosemary chopped
  • ½ tsp thyme (dried)
  • ½ tsp oregano (dried)
  • ¼ cup chopped fresh parsely
  • ½ tsp chili powder
  • ¼ cup olive oil

I used baby red potatoes for this recipe.

Cut each potato in half and place into a large bowl. Grate in the garlic and drizzle with olive oil. Throw in all the seasonings and toss to combine.

Chop up the parsley and add as the last ingredient. Pour it all out on to a baking sheet lined with foil (are you seeing a trend lol) Bake in the oven for 45min at 400 until the potatoes are fork tender being sure to flip mid way.

Lemon Parsley Brown Rice

  • Juice of ½ a lemon
  • ½ cup chopped parsely
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper
  • 4 packets boil in the bag brown rice (regular brown rice is a pain to make lol)

Cook the brown rice according to the instructions. Mix together with all the ingredients and serve (easy right?!) I love adding in extra ingredients to makes something ordinary even better.

Below are two marinades that I used for the pork. Super easy combine the ingredients and add to a bowl or ziplock bag and marinade for at least 8hrs better overnight. 

Remove the chops from the fridge at least 15min before you want to cook them. Heat a pan to medium high heat and brown both sides. Insert in an oven at 375 degrees for 15-20 min. Allow them to rest for 15min covered in foil before cutting. The juices should run clean.

Grilled Sriracha Boneless Pork Chops

  • 2 tbsp Sriracha
  • 1 tbsp chili garlic sauce
  • 1 clove grated garlic
  • salt and pepper
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley
  • Juice of ½ a lime

Brown Sugar Glazed Pork Chops

  • Shake and bake BBQ glaze seasoning
  • ¼ tbsp olive oil
  • 1 clove grated garlic

I hope you are all having an amazing weekend! Now turn on some Justin Bieber and start cooking!

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