Weekly Meals

Week of 10/16 – 10/20

summer breakfast tacos I howsweeteats.com  Monday: Breakfast Tacos

This is a bit of a stretch for “breakfast for dinner.” Some changes to this recipe: cooking spray instead of butter and I plan to leave our the nori furikake seasoning (not something I have ever cooked with). Use any type of seasoning blend to replace. Serving size: 2 tacos

Recipe: Breakfast Tacos

Crock Pot White Chicken Chili | www.diethood.com | Packed with all the Southwestern flavors that we love, this chili is beyond delicious, healthy, and chock full of chicken, corn, tomatoes, and beans. Beer, too. For good measure.   Tuesday: White Chicken Chili with Cheesy Cauliflower Biscuits

I love making soups this time of year even though it’s not fall here in South Florida. This chili recipe can be cooked in a crock pot or on the stove. It gets better the longer it cooks. I made it on the stove and cooked it for about 1 hour. The cauliflower “biscuits” add a low-calorie side to the meal! Serving size: 1 1/2 cups chili with 3 biscuits

Recipe: White Chicken ChiliCheesy Cauliflower Biscuits

haw.jpg  Wednesday: Grilled Hawaiian Bowl

As I’ve stated before, I love bowl recipes. Meat, vegetables, fruit and throw it together in a bowl and top with sauce. Easy peasy! Grilling the pineapple and vegetables is key in this dish…a stove top grill man works great! Serving size: see recipe

Recipe: Grilled Hawaiian Bowl

Black Bean Tamale Pie! This weeknight meal is healthy and filling! Black Bean and Zucchini Chili topped with homemade cornbread, baked to perfection! Vegan with Gluten-Free option | www.delishknowledge.com  Thursday: Black Bean Tamale Pie

Another warm, fall recipe! My hubby always says “it’s not a meal unless there’s meat” so I added ground turkey to this recipe. The recipe includes a cornbread recipe but if you have your own, top the tamale mixture with your own instead! Serving size: 1 1/2 cup

Recipe: Black Bean Tamale Pie

Spice-Roasted Salmon with Roasted Cauliflower  Friday: Spice-Roasted Salmon with Brussels Sprout Salad

I am making the salmon from the first recipe and the brussels sprout salad on the side instead of the roasted cauliflower. If you make a big batch of the brussels sprout salad, keep the dressing separate and add it per portion served. This will prevent it from becoming too soggy. Serving size: 1 salmon fillet (5-6 ounces) and 1/2 cup to 3/4 cup salad

Recipe: Spice Roasted SalmonBrussels Sprouts Salad

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