Happy New Year!
It’s the first Sunday in 2016 and if you’re new here, welcome! Sunday is the day we publish our weekly healthy menu plan, aptly named Menu Plan Your Butt Off. We think it’s an awesome tool to help you stay on track with your healthy living and weight loss goals. Each and every recipe is tested in our kitchens and includes nutritional information ! Plus, we even put together a printable shopping list so you don’t have to. Just print it and go!
To kick off a brand new year, I went back and found some of my favorite recipes from year’s past. I know, so much for out with the old. Because sometimes, old is good! Delicious, even. The Harissa Salmon Cakes are one of my absolute favorites, and couldn’t be easier to put together. And digging WAY back in the archives, I found the fabulous Fragrant Chickpea Stew – a meatless wonder. I can’t WAIT till next Sunday! In fact, maybe I’ll just switch a few days around and have it earlier. Maybe double or triple the recipe so I’m set for lunch this week.
One more thing…this week’s menu not your bag? No worries…we’ve got hundreds of menu plans in our archives.
Don’t forget to come back next week and tell your friends! Now without further ado, say hello to our delicious menu plan for the week! Enjoy!
Monday: Harissa Salmon Cakes with Lemon Dill Aioli and steamed green beans.
Tuesday: Slow Cooker Teriyaki Pineapple Pork with brown rice and steamed broccoli.
Wednesday: Spaghetti Night!
Thursday: Chicken Italiano and a big green salad
Friday: Go out to eat or have some delicious leftovers!
Saturday: Sausage and Peppers with Crispy Polenta.
Sunday: Fragrant Chickpea Stew
And here is your handy-dandy printable grocery shopping list! It might look like a lot of things, but keep in mind, you probably have more than half of the items in your pantry already!
Weekly Menu Plan Your Butt Off Grocery List:
Harissa Salmon Cakes
14 ounces canned Sockeye (or Red) Salmon
4 green onions
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
1 pound fresh green beans
Teriyaki Pineapple Pork
1.5 lbs pork tenderloin
1 large onion
2 red bell peppers
1 20oz can pineapple chunks
3 cloves of garlic
2/3 cup less sodium teriyaki sauce
1 pound extra lean hamburger
1 pint crimini mushrooms
1 medium yellow onion
3 garlic cloves
1 14 ounce can tomato sauce
1 14 ounce can diced tomatoes with juice
1 teaspoon each dried basil, oregano, thyme
whole wheat spaghetti noodles
4 boneless skinles chicken breasts (butterflied)
4 light mozzarella string cheese sticks
roasted red bell peppers
Red Bell Pepper Vinaigrette [Kraft] (or favorite light Italian style dressing)
green salad fixings and your favorite dressing (or use the Red Pepper Vinaigrette!)
Sausage & Peppers
1 tablespoon olive oil
1 12 ounce pack smoked sausage (I used turkey), sliced into 1/2 inch discs
1 green pepper
1/2 large onion
12 ounces of your favorite marinara sauce
18 ounces prepared polenta (comes in a log, usually by the pasta)
pinch red pepper flakes
Fragrant Chickpea Stew
1 tablespoon olive oil
1 medium yellow onion, diced
5 cloves garlic, crushed and minced
1 teaspoon garam masala
1 15 ounce can chickpeas, rinsed
1 medium sized russet potato, scrubbed and diced
2 roma or campari tomatoes, diced
green salad fixings and your favorite healthy dressing
Hatch Green Chili Mini Quiche
5 large eggs
¼ cup skim milk
¼ cup grated Parmesan cheese
3 ounces spicy Italian chicken sausage or turkey breakfast sausage
4 ounces roasted, peeled, seeded and diced fresh green chiles or 4 ounce can of diced green chilies
3 ounces grated cheddar cheese
1 avocado, peeled and pit removed
1 hot Hatch green chili roasted, seeded and chopped
1 handful of cilantro
1 clove garlic
Juice of ½ lime
5 ounces fat free plain Greek yogurt
find more menu plans here!