Monday: Summer Chicken Parmesan
This is a new recipe from Cooking Light’s July edition magazine. It’s a very simple recipe with a twist on your typical chicken parmesan. Instead of frying the chicken in a pan and then transferring to the oven, I plan to bake it completely in the oven to save a few calories from not using oil. Serving size: 4 ounces breaded chicken with 1 cup vegetable
Recipe: Summer Chicken Parmesan
Tuesday: Grilled Lime Salmon with Mango Salsa
I couldn’t pass up the picture from this recipe! The only substitute I plan to do to make this meal is brown rice for jasmine rice. Serving size: 4-6 ounces of salmon, 1/2 cup rice and 1/2 mango salsa
Wednesday: In-laws are in town so we’re going out!
Repeat your favorite recipe for dinner tonight!
Thursday: Steak Dinner Night (In-Laws are in town!)
Steak dinner night. This is a sweet tradition my in-laws introduced me to soon after as husband and I met! It usually occurs on Saturday nights but we’re changing things up a bit this week! The dinner consists of grilled steak, salad, bread, and potatoes. Now, being a dietitian and hosting this night’s “steak dinner night”, I must put a healthy twist on it somehow! Pops will cook the steak (usually New York strip and filet) on the grill marinated in none other than Tucker’s Place steak sauce. A fresh green salad and seasoned baked potato wedges will accompany them on the side! And for serving size purposes…. 4-5 ounces steak, 1 cup potato wedges, and 1 cup salad.
Recipe: Seasoned Baked Potato Wedges
Friday: Black Pepper Caramel Shrimp
Another seafood dish for this week! The sweetness from the brown sugar adds a great flavor to the shrimp in this dish. I plan to reduce the amount of brown sugar to 1 Tbsp instead of 3. Broccoli is a great substitute for snow peas if you prefer one over the other. Serving size: 1 cup shrimp mixture with 1/2 cup rice
Recipe: Black Pepper Caramel Shrimp