Weekly Meals

Week of 8/28 – 9/1

Family-Style Meatball "Fondue"  Monday: Meatball “Fondue”

I love the play on “fondue” in this recipe. It’s a stretch but it looks amazing…a pasta dish without the noodles (the sauce and meat is my favorite part of a pasta dish anyways). I plan to make this pretty much as is! Be sure to add a side salad or fresh steamed vegetable on the side! Serving size: 5-6 meatballs with 1/2 cup sauce

RecipeMeatball Fondue

Orange and Tomato Simmered Chicken with Couscous  Tuesday: Orange & Tomato Simmered Chicken with Couscous

Navel oranges have finally been in stores and reasonably priced the last couple weeks which will be perfect for the orange juice in this recipe! Orange and tomato isn’t a common combination but it works in this dish! Like the recipe suggests, I plan to use cauliflower rice as a substitute for couscous. I also plan to add leafy greens in somewhere, either wilted in the vegetable mixture or on the side. Any cut of chicken would work for this dish as well. Serving size: 4-5 ounce chicken, 1/2 cup couscous, 1/2 cup vegetable mixture

Avocado and Lump Crab Salad – avocado stuffed with a light, lump crab meat – the perfect summer low-carb salad! #glutenfree #whole30 #paleo #lowcarb  Wednesday: Crab Stuffed Flounder

For this meal, I’m taking the crab salad from recipe below (adding a little plain greek yogurt to it) and stuffing it in flounder fillets. Any white fish could be used for this meal. I’ll serve avocado slices and plantain chips on the side. Serving size: 6-8 ounces flounder with 1/4-1/3 cup crab stuffing

 RecipeCrab stuffing

Elote-Style Zucchini Noodles  Thursday: Grilled Chicken with Elote-Style Zucchini Noodles

Substitutions for this dish: cooking spray for olive oil and plain greek yogurt for sour cream. Fish or chicken would be a great protein to complete this meal. Serving size: 4-5 ounces of chicken with 1/2 to 1 cup zucchini

RecipeElote Style Zucchini Noodles

Friday: Date Night!

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