Hello everyone! I’m so excited to be presenting another week of Meal Plan Monday. I don’t know about you but I’m loving being in the garden right now so the less time spent inside cooking, the better! So allow me to plan this week’s meals for you!
Meatless Monday: Aunt Jeannie’s Pretzels Fish
Got you with the name, didn’t I? My amazing friend Jennifer (she has 7 kids-nuff said!) has an aunt who makes delicious pretzels covered in a yummy spice mix. So yummy that Jennifer thought “I bet this would be good on fish.” And it is! It’s one of the few ways I can get my family to eat fish (sadly). And it’s ridiculously easy.
Equal amounts garlic powder, dill weed and lemon pepper. (I usually end up needing 2 tablespoons each. Just play with it.)
Spread a little ranch dressing on whichever mild fish you prefer-cod, orange roughy or tilapia are good choices.
Sprinkle the fish with the spice mixture.
Bake at 350 degrees for 15-20 minutes.
Taco Tuesday: Crispy Chicken Tortilla Roll Ups
Another Mexican inspired favorite, this time from Wendy Weekend Gourmet.
- 1/3 cup canola oil + 2 grated garlic cloves
- 8-10 flour tortillas
- 2 tsp. dried cilantro
- 2 tsp. chili powder
For the filling:
- 6 ounces non-fat Greek yogurt
- 12 ounces cooked chicken, shredded [NOTE: a deli roasted chicken is perfect for this!]
- 1 cup co-jack cheese
- ½ cup corn kernels
- 1 small jalapeno or serrano pepper, seeded and finely chopped
- 1-2 green onions, sliced
- 2 garlic cloves, minced or grated
- 1/3 cup salsa
- 1 tsp. cumin
- Juice of half a lime
- Salt and pepper to taste
- 1 ripe avocado, peeled and mashed
- 6 ounces nonfat plain Greek yogurt
- Juice and zest of one lime
- 1 tsp. dried cilantro
- 2-3 drops Tabasco
- Salt & pepper to taste
Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula until evenly mixed. Heat the canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes.
Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas — feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam side down on a large rimmed baking sheet lined with parchment.
Brush each tortilla rollup with the garlic oil and sprinkle with the salt, dried cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely. Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping. Make the dipping sauce and serve it in a decorative serving bowl on the side. (Sometimes if I’m feeling super Julia Child I make the avocado-lime dipping sauce-which is excellent. But sometimes I skip it if I’m busy. These roll ups are delicious either way!)
Wednesday: Bacon Bow Tie Pasta
This Wednesday I am hosting my son’s track team for a pasta party. Each week on Wednesday, since the meets are on Thursday, a pack of incredibly great teenagers descend on someone’s house to load up on pasta. There’s a SignUp Genius so the host only provides the house. And this week it’s our turn! So I’ll post my son’s favorite pasta recipe.
- 1/2 of a 16 oz package of bow tie pasta
- 1/2 lb. bacon (Feel free to use turkey bacon to lighten the recipe.)
- 1 8 oz package cream cheese, softened (I use the 1/3 less fat version.)
- 1/4 cup butter, softened
- 1 1/2 tsp. Italian seasoning
- 2/3 cup milk (I use skim.)
- 1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and keep warm.
Cook bacon according to package directions. Drain well and crumble.
Beat cream cheese, butter, and Italian seasoning in a medium size glass bowl at low speed with an electric mixer until smooth. Gradually add milk and beat until smooth.
Microwave cream cheese mixture on high three minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and Parmesan cheese.
Thursday: Grilled Thai Coconut Lime Steak
Get outside and enjoy that weather with this easy grilling recipe from Healthy Seasonal Recipes.
- ½ cup lite coconut milk
- ¼ cup coconut sugar (I use regular sugar if I don’t have this on hand.)
- 2 teaspoons lime zest
- 2 tablespoons lime juice
- 2 teaspoons Thai fish sauce
- 2 teaspoons grated ginger root
- 1 pound beef skirt steak, preferably grass fed, cut into 4-inch lengths
- ½ teaspoon coarse kosher salt
Whisk coconut milk, coconut sugar, lime zest, lime juice, fish sauce and ginger in a small bowl. Place skirt steak in a 1 gallon resealable bag. Pour marinade over the steak. Press out air and seal bag shut. Refrigerate the steak 4 to 12 hours.
Preheat grill to high heat.
Drain steak and discard marinade. Pat steaks dry and sprinkle with salt. Oil grill rack and immediately place steaks on the grill. Cook 2 minutes and turn a quarter turn to create hash mark. Continue cooking 30 to 90 seconds more on first side. Flip steaks over and continue cooking 2 ½ to 5 minutes on the second side to desired doneness, 5 to 8 minutes total depending on thickness of the steaks.
Let steaks rest on carving board at least 4 minutes before cutting lengthwise across the grain.
And now for your grocery list! Always check to see what you’ve got on hand first; you’ll spend less at the grocery store.
Need a grocery printable? I’ve got a pre-filled out one or a blank one-to make life easier for you. And they’re FREE printables!
- 1 ripe avocado
- 4 garlic cloves
- small section ginger root
- 1-2 green onions
- 1 small jalapeno or serrano pepper
- 2 limes
- 1 pound beef skirt steak, preferably grass fed
- 2-3 chicken breasts or a deli roasted chicken
- mild white fish
- ranch dressing
- Thai fish sauce
- lite coconut milk
- chili powder
- dried cilantro
- dill weed
- garlic powder
- Italian seasoning
- kosher salt
- lemon pepper
- Tabasco sauce
- colby-jack cheese, shredded
- cream cheese (8 oz)
- Greek yogurt
- Parmesan cheese
- canola oil
- flour tortillas
- 16 oz package of bow tie pasta
- coconut sugar (I use regular sugar if I don’t have this on hand.)
There! Doesn’t it feel nice to have your meals planned out already? I’d love to know if you enjoy any of these recipes, or if you found a way to tweak them. Being in blog land can get kind of lonely. I’d love to hear from you!