Monday: Southwestern-Style Shrimp Taco Salad
After a long weekend, I want to start the week off well with a big salad for dinner. Chicken could be used instead of shrimp and spring mix for romaine lettuce because dark leafy greens have more nutrients! The recipe makes six servings so I plan to cut it in half and take the third serving for lunch the next day!
Tuesday: Broiled Tilapia Gyros
This is a new recipe I found from an old edition of Cooking Light magazine. Any type of white fish works if you do not prefer tilapia. Pita bread or naan bread could be used as a substitute for flatbread. Serving size: 1 gyro (4-6 ounces fish)
Recipe: Broiled Tilapia Gyros
Wednesday: Chicken Parmesan over Sautéed Polenta
I have only had polenta out so I decided to experiment this week with it at home! Polenta is made of cornmeal and is very similar to grits. For this meal, I plan to make baked chicken parmesan and serve it on top of slices of sauteed polenta. Instead of using olive oil, I plan to spray my skillet before sauteing the polenta slices. Serving size: 4-5 ounces of chicken with 2-3 thin slices of polenta
Recipe: Sautéed Polenta
Thursday: Buffalo Chicken Lettuce Wraps
I’ve posted this recipe on the blog in the past. It is quick to make and is a healthier option than a buffalo chicken sandwich. I plan to leave butter and oil out and saute the chicken in cooking spray. Serving size: 2-3 lettuce wraps with 1/4 cup chicken mixture per wrap
Recipe: Buffalo Chicken Lettuce Wraps
Friday: Grill Out! – Burgers & Fries
We’ll be grilling by the pool this Friday night! Try something different and add a guacamole spread or homemade salsa to top your burger with! Russet and sweet potato fries will be sliced and baked in the oven at 425 degrees for 25 minutes. Enjoy the weekend!