Weekly Meals

Week of 11/11 – 11/15

Chicken Enchilada Zucchini Boats  Monday: Chicken Enchilada Zucchini Boats

I’ve made these a couple of times before and they are delicious! My husband and I didn’t miss the tortilla shell. I used store bought enchilada sauce to make things easier. They can also be prepared the night before and refrigerated until time to cook. We like to serve guacamole on the side. Serving size: 1 zucchini

Recipe: Zucchini Enchiladas

a bowl of lasagna soup  Tuesday: Lasagna Soup

Even though it’s still 80+ degrees in South Florida, I still like soup this time of year and it makes great leftovers for lunch the next day! One substitution I plan to make is ground beef for ground sausage. Serving size: 1 – 2 cups

Recipe: Lasagna Soup

Mashed Cauliflower & Yukon Golds  Wednesday: Parmesan Chicken with Mashed Cauliflower & Yukon Golds

Cauliflower has been a popular substitute recently in many dishes. If you aren’t a fan of cauliflower, this mashed potato/cauliflower is a great one to ease into the recent trend. Plain Greek yogurt could be used instead of sour cream. Serving size: 1/2 – 3/4 cup

Recipe: Mashed Cauliflower & Yukon Golds

Shrimp and Okra Gumbo Recipe  Thursday: Shrimp Okra Gumbo

This recipe has a lot of ingredients but it’s delicious! I leave out the smoke ham to simplify the dish. The gumbo can be served over rice or even riced cauliflower.  Serving size: 1 cup

Recipe: Shrimp Okra Gumbo

Tacos Al Pastor  Friday: Tacos al Pastor

I like these tacos because they are pretty quick to make especially if you use pork tenderloin (sliced). Serving size: 2 tacos

Recipe: Tacos al Pastor

 

 

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