Weekly Meals

Week 4/30 – 5/6

 :   Sunday: Avo-Tahini Toast with Fruit Salad

I love this recipe. Avocado is good with anything and add an egg on top, yum! Serving size: 1 toast with 1 cup fruit salad


Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts  Monday: Maple Mustard Roasted Chicken with Squash & Brussel Sprouts

Sheet pan meal here! Because winter squash is not in season, I used potatoes instead. Sweet potatoes could also be used. Other substitutions: honey instead of maple syrup and chicken tenderloin instead of chicken thighs.  Serving size: 4-5 ounces chicken with 1 cup vegetable mixture


Sesame Cabbage Salad with Grilled Salmon  Tuesday: Sesame Cabbage Salad with Grilled Salmon

Use any type of fish you like for this. Publix had ocean perch on sale this week so we used that. Serving size: 1 fish fillet (5-6 ounces) and 1 cup cabbage salad


Steak and Tomato Panzanella  Wednesday: Steak Tomato Panzanella

My husband’s comment about this dish,”It’s good, I’m just trying to figure out what it is…steak, tomato, and bread?” This recipe is very simple and takes very little time to make! Serving size: 2 cup panzanella mixture


Slow Cooker Chicken Cacciatore  Thursday: Slow Cooker Chicken Cacciatore

This recipe can also be fixed on the stove as well which is what I plan to do. Boil the noodles in a pot, bake the chicken, and make the sauce. Combine and enjoy! Serving size: 4-5 ounces chicken, 1 cup pasta mixture


Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa  Friday: Caribbean Grilled Pork Tenderloin with Grilled Pineapple Sauce

This recipe is great to use when having people over! Pair it with a cilantro rice or roasted potatoes. Eat the meal outside and enjoy the warm weather! Serving size: 3-4 ounces pork with 1/2 cup pineapple salsa


Saturday: We plan to grill out… what we plan to grill…TBD.



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