Sunday: Happy Easter! May we celebrate our risen Savior today and thank him for His sacrifice for us!
John 11:25-26 Jesus said to her, “I am the resurrection and the life. Whoever believes in me, though he die, yet shall he live, and everyone who lives and believes in me shall never die. Do you believe this?”
Monday: Cilantro-Lime Grilled tuna with Avocado Cucumber Salsa
Since moving to Florida, ahi tuna (yellowfin tuna) has become one of our favorite fish! It can be prepared quickly in so many different ways. After the tuna marinates, the rest of the meal may take you 10 minutes to prepare! Salmon or any white fish can also be used if you cannot find or do not prefer tuna. Add a portion of cilantro rice or a small baked potato on the side to complete this dish! Serving size: 4 ounce ahi tuna steak with 1/3 cup salsa
Tuesday: Chicken Schnitzel and Smashed Mustard Potatoes
I make this recipe pretty much as is but do upgrade the flour and panko to whole wheat instead of plain enriched (white) flour. I also use cooking spray instead of oil. Make sure to add a green vegetable on the side to complete this dish! Serving size: 4 ounces chicken, 1/2 cup potatoes, 1 cup vegetable
Wednesday: Italian Chicken Wraps
Another quick meal here for the night of the week when you need it most! This recipe houses all you need for a meal…protein, carbohydrate, and vegetable. Light mayonnaise is recommended…you can even use plain yogurt as a substitute. For salad dressings, make sure to read the ingredient label! Some salad dressings are packed with corn syrup, sugar and more sugar. Look for vinegar based salad dressings that have water, vinegar, and some type of oil listed as the first ingredients.
Thursday: Sautéed Salmon with Citrus Salsa
The grapefruit tree in our backyard will get put to use for this recipe! Use any type of fish you like. This meal is complete with a small portion of quinoa or couscous as a bed for salmon with salsa. Serving size: 4-5 ounces salmon with 1/3 cup salsa, 1/2 cup of quinoa or couscous
Friday: Cheesesteak Burgers with Pickled Peppers
A play off of the classic Philly Cheesesteak…burger style. For best results, try to make the picked peppers mixture the night before or a couple of hours before dinner so they have plenty of time to marinate! Add a side salad or baked fries to this fun burger recipe and enjoy your weekend! Serving size: 4 ounce burger patty with 1/2 cup pickled peppers
Saturday: Homemade Pizza
Make it your own and pile on any leftover vegetables in the fridge from the week! Here’s a recipe for one if you can’t decide what kind to make! If you make your crust homemade, use whole wheat flour!