How are we in the last week of January? This month has been a whirlwind. My son’s birthday was this last week and I’ve been running around like a crazy woman, trying to put together a party. Everything turned out great, but I may or may not have eaten a little too much cake.
Okay, a lot too much cake.
Thank goodness I’ve got a menu plan to fall back on for the upcoming week. Menu planning is what keeps me on track and sane. If I’ve got a fridge and pantry stocked with all the ingredients I need for the week to come, I know I’ve got things under control.
Okay, maybe not totally under control.
This week’s menu plan is full of delicious and interesting meals. Mediterranean inspired fish. Some pasta. A few one pan meals…and even a no cook salad.
And the muffins? Yeah, to die for. I can’t wait to have those for breakfast with a steaming cup of coffee!
Enjoy this week’s menu plan and the fleeting last weeks of summer!
Monday: Mediterranean Fish and Quinoa and green salad.
Wednesday: Sneaky Cheesy Taco Macaroni with steamed green beans.
Thursday: Harissa Salmon Cakes with a green salad.
Friday: Go out to dinner. You’ve been cooking all week
Saturday: Chicken Mango Crunch Salad
Sunday: Spicy Peanut Soup and a green salad.
Breakfast/Snack: Perfect Pear Almond Muffins
Menu Plan Your Butt Off
Mediterranean Fish & Quinoa
1 cup cherry tomatoes
1 cup cucumber
1/2 cup Kalamata olives, sliced
4 4-6 ounce white fish filets
2 teaspoon butter
1 cup tri-color quinoa or other variety or grain
1/2 cup feta cheese
salad greens and your favorite fixings
Chicken with Fire Roasted Tomato & Green Chile Sauce
2 boneless skinless chicken breasts
1 4oz can of green chilies
1 can fire roasted tomatoes
1 medium shallot
¼ cup roasted red bell peppers (chopped)
1 tsp. Fiesta Lime Mrs. Dash Seasoning
1 cup couscous
1 chicken bullion cube
Sneaky Cheesy Taco Macaroni
1/2 pound lean ground turkey
1 cup canned black beans
1 15 ounce can diced tomatoes and chiles, with juices
1 cup dry whole wheat or high fiber elbow macaroni
1 packet low sodium taco seasoning
1 tablespoon butter
2 tablespoons flour
1 cup butternut squash puree
3/4 cup skim milk
3/4 cup shredded sharp cheddar
1 pound fresh green beans
Harissa Salmon Cakes
14 ounces canned Sockeye (or Red) Salmon
4 green onions, green and white parts
2 teaspoons Harissa spice blend (ground spices, not paste)
1/2 teaspoon red pepper flakes
2 Tablespoons coconut flour
2 Tablespoons ghee or coconut oil
1/4 cup olive oil mayonnaise (store bought or homemade)
1 teaspoon dill
juice of 1/2 lemon
leafy greens and your favorite salad fixings
Chicken Mango Crunch Salad
3 cups finely chopped/shredded kale
2 cups finely shredded cabbage
1 cup mango chunks
1 cup chopped chicken breast (pre-cooked)
1 ripe avocado
1/3 cup dry roasted cashews
1/2 English cucumber
2 tablespoons olive oil
3 tablespoons citrus vinegar (if you can’t find any, 1 tablespoon of orange juice and 2 tablespoons red wine or champange vinegar will work)
pinch red pepper flakes
Spicy Peanut Soup
1 tablespoon coconut oil
2 cups chopped onions
1 cup diced celery
2 tablespoons peeled and grated fresh ginger
1 tablespoon Sriracha or Tobasco
4 cups peeled chopped sweet potatoes
3 cups water
1 can diced tomatoes (low sodium)
3 cups low sodium vegetable broth
1 cup smooth peanut butter
1 cup roughly chopped cilantro plus a little extra for serving
leafy green lettuce and your favorite salad fixings
Perfect Pear Almond Muffins
2-3 large pears
1 tablespoon lemon juice
1 1/2 cups whole wheat flour
1/2 cup flax meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 egg white
1/3 cup pure maple syrup
2 tablespoons coconut oil
1/2 cup slivered almonds
find more menu plans here!