I’m back! The last two weeks have been crazy so I finally have time to write out my weekly meal plan! I hope you enjoy some of the recipes for next week!
Monday: Chicken Parmesan Burgers
An oldie but goodie! In addition to the melted mozzarella cheese, I also made parmesan crisps for each burger by a baking a lump of shredded parmesan cheese on parchment paper at 400 degrees for about 6 minutes. It added a little texture and crunch to the burger! I encourage using whole wheat buns! Complete meal with serving of non-starchy vegetables. Serving size: 1 burger with 4-5 ounces of chicken
Recipe: Chicken Parmesan Burgers
Tuesday: Southwestern-Style Shrimp Taco Salad
I posted this recipe a couple of weeks back but never got to prepare it because our plans changed that night so here it is on the menu again! Chicken could be used instead of shrimp and spring mix for romaine lettuce (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 later in the week.
Wednesday: Sheet Pan Jambalaya
Recipe: Sheet Pan Jambalaya
Thursday: Greek-Style Pork Chops
We do not eat pork often but this seems to be one of my go to recipes when we do. I love the cool, Greek yogurt “tzatziki” sauce and homemade pita chips from pita bread! Serving size: 4 ounces pork with 1 cup tomato cucumber salad
Recipe: Greek Style Pork Chops
Friday: Pan-Seared Tuna Tacos with Avocado & Mango Salsa
If you follow this blog, you know I love ahi tuna and finding new recipes for it! I plan to char the corn tortillas as well for added flavor (as shown in recipe’s picture)! One substitute for this is Greek yogurt for sour cream. Serving size: 2 tacos