Weekly Meals

Week of 8/14 – 8/18

  Monday: BLT Fish Tacos

New recipe here that twists the classic BLT sandwich into a fish taco! Substitutions: cooking spray for oil, regular chili powder for guajillo chile powder, spring mix lettuce for Boston lettuce, and turkey bacon for pork bacon. Serving size: 2 tacos

Recipe: Mahi-Mahi BLT Tacos

Bruschetta Stuffed Balsamic Chicken - This is the juiciest chicken you will ever have! Baked in a delicious balsamic mixture and stuffed with fresh tomatoes, basil, and mozzarella, this chicken recipe is just finger-licking GOOD!  Tuesday: Bruschetta Stuffed Balsamic Chicken

I find that baking the chicken instead of pan frying makes this dish much easier to prepare! Add a vegetable medley on the side to complete the meal! Serving size: 4 ounce chicken breast with 1 cup of vegetables

Recipe: Bruschetta Stuffed Balsamic Chicken

Shrimp and Corn Chowder - Cooking Light Sep '14  Wednesday: Shrimp & Corn Chowder with Buttermilk Biscuits

Soup isn’t something you eat a lot of during the summer, especially not during the hottest month of summer, BUT I’ve been wanting to try this chowder! And down here in South Florida, it’s summer year round so we do not get the ideal weather to make soup anyways! If you prefer, save this recipe for a winter night meal! I’m making buttermilk biscuits with dinner Sunday night so I plan to save a few for this meal. Substitutions: turkey bacon for pork bacon, dried thyme for fresh thyme, skim milk for 2% milk, and fresh corn for canned corn. Serving size: 1 1/2 cups of soup with 1 biscuit

Recipe: Shrimp and Corn Chowder , Buttermilk Biscuits

   Thursday: Chicken Cacciatore

We do not eat pasta frequently in our house but this has become a go to pasta dish when we do! This meal can be prepared in a crock pot or stove top. Serving size: 4-5 ounces chicken, 1 cup pasta mixture

Recipe: Chicken Cacciatore

Italian-chopped-salad  Friday: Italian Chopped Salad

This salad has A LOT of ingredients and a homemade vinaigrette dressing. Use any type of oil-based dressing if you do not have time to make your own but be careful not to drench the salad in dressing. Oil and vinegar based dressing are encouraged over creamy dressings but both should be used in moderation! You could also make this salad earlier in the week and save leftovers for your lunch box! I would recommend leaving the dressing on the side if you take it for lunch so the vegetables are not soggy when you go to eat it. I plan to add chicken to this salad for added protein. Serving size: 2 cups salad

Recipe: Italian Chopped Salad



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s