We get asked this question so often, in many different ways:
“Do you really cook that way?”
“How do you eat all of those fruits and vegetables?”
“Doesn’t it take too much time?”
or simply, “Hey, Doc, what’s for dinner?”
I’ve asked Dr. Mills to started posting her three favorite meals of the week, and I’ll post mine. We can do this, we really can. And in a few months, we’ll have a cookbook…yep, we can do this!
Week 1 January
#1 New Year’s Day~Dr. Vicky
My family kinda, sorta, did the traditional Ham Hocks, Black-Eyed Peas, and Collard Greens. But I personally don’t like Black-Eyed Peas. So I made an attempt to make them edible this year.
1 Smoked Ham Shank
1 can Black Eyed Peas
1 cup chicken broth
(I put this in my crock pot to cook all day.)
Right before serving saute 1 onion, 1 red pepper, 1 green pepper in a little olive oil. Add to Crock Pot. Top with chopped cilantro. Serve with red pepper hot sauce.
Collard greens are saute’d with 1 chopped onion and 3 slices of bacon.
#2 Open faced Hot Crab Sandwich.
1 pound Imitation Crab Meat
1/2 finely chopped onion
3 celery sticks finely chopped
Just enough chipotle mayo to make it stick together.
Serve over 1/2 a whole grain hamburger bun. I microwaved mine, but this could easily be done in the oven too. Accompanied by fresh greenbeans saute’d in olive oil and garlic.
#3 Pork with Portebello Mushroom sauce.
2 – 12 ounce boneless pork ribs. Tossed these in a saute pan with just a drizzle of olive oil till browned. Then sprinkle them with tumeric, garlic, salt and pepper. Set them aside, and saute 2 sliced portabello mushrooms in the juices. Turn the heat down and add 16 ounces of light sour cream. Put these all together in a baking dish. Bake along with baked potatoes 400 degrees for 45 minutes to an hour or when potatoes are done. (I baked an extra potato and chopped all of the leftovers up added a quart of chicken broth and had an amazing soup the next day.)
It's A Pair-A-Docs 