Weekly Meals

Week March 26 – April 1

 :   Sunday: Avo-Tahini Toast

 I found this recipe while searching for “breakfast recipes with avocado.” I do not keep tahini paste on hand so I eliminate that from this dish. A side of fruit cup is a great addition to this meal. Serving size: 1 avo-tahini toast with 1 cup of fruit

 :   Monday: Seared Grouper with Black-Eyed Pea Relish

Another Southern “speciality” is black-eyed peas which are packed with lots of fiber, vitamins, and minerals. For the type of fish, grouper isn’t the only fish you can use. Tilapia, flounder, salmon, etc. are other options. I have green olives on hand so I substitute those for Castelvetrano olives.  Add a green vegetable to the side of this to complete the meal! Serving size: 1 fish fillet (5-6 ounces) and 3/4 cup black-eyed pea mixture

Recipehttp://www.cookinglight.com/recipes/seared-grouper-black-eyed-pea-relish

 :   Tuesday: Sweet-and-Sour Chicken Bowl

This recipe is made in a slow cooker but can easily be made stove top. Saute chicken (breast or tenderloin would work as well) in a skillet with cooking spray. For the sauce, combine all ingredients in a sauce pan and heat until warm. Combine sauce with the chicken and serve with rice and cabbage/radish slaw. Serving size: 4 ounces chicken, 1/2 cup rice, 1 cup cabbage mixture

pasta  Wednesday: Caprese Pasta Salad

This is a recipe to add to your quick dinner meals! I add chicken to it for more protein and a green vegetable on the side. And if you’re feeling very brave, try making your own pesto from scratch! Ingredients are basil (could make a parsley or cilantro pesto as well), pine nuts (or pecans, walnuts, almonds), extra virgin olive oil, Parmesan cheese, garlic, and salt/pepper. Serving size: 1 cup pasta mixture, 1 cup vegetable on the side. Basic pesto recipe here: https://cooking.nytimes.com/recipes/2653-basic-pesto.

Recipehttp://www.pipandebby.com/pip-ebby/2016/2/10/caprese-pasta-salad#_a5y_p=5834104

Asian Lettuce Wraps  Thursday: Asian Lettuce Wraps

Typically you use ground turkey as a substitute for ground beef when making spaghetti, meatballs, other pasta dishes, or burgers. This recipe is a creative way to use ground turkey. The only substitution I make is replace cooking spray for olive oil. Using lettuce as the “wrap” significantly reduces the calories in this dish. Serving size: 3 lettuce wraps with 1 cup of vegetable on the side

Recipehttp://www.myrecipes.com/recipe/asian-lettuce-wraps

 :   Friday: Greek Style Pork Chops

I make this one as is! It’s a fun and fresh take on Greek food with Mediterranean ingredients. Serving size: 4 ounces pork with 1 cup salad

Recipehttp://www.myrecipes.com/recipe/greek-style-pork-chops

Easy Homemade Burrito Bowls | iowagirleats.com  Saturday: Homemade Burrito Bowl

Get out the grill because summertime is almost here! Serving size: 3-4 ounces chicken, 1/2 cup rice, 1/2 beans, and 1 cup vegetables

Recipehttp://iowagirleats.com/2014/08/29/easy-homemade-burrito-bowls/

 

Grocery List (not including kitchen staples): chicken, fish fillets, parsley or basil (for homemade pesto), cheddar cheese, romaine lettuce, radish, lemon, can of black-eyed peas, jar of olives, bean sprouts, avocado, can of corn, whole wheat bread

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