A few updates before I get into the meal plan.
I’ve been gone. I took a break from blogging this week to care for a sick kitty who was also having some behavioral problems. Call it a lame excuse, but my attention was fully occupied between her, work, housekeeping and traveling. Kitty is better and now I’m back.
I’m still dieting. Honestly I haven’t been that strict lately and don’t think I’ve made much more progress in the past two weeks, but I’m 100 percent committed to getting back on track.
I shopped at a new grocery store today. So it was just Trader Joe’s, which is not a completely new grocery store for me, but I’ve never shopped for all or the majority of my groceries there. I only intended to pick up a few things but decided to go all out today after I saw the selection and prices of my favorite items. I only needed to get a few things at my regular grocery store.
Okay. Finally. The meal plan.
Pesto stuffed pork chops, broccoli, jasmine rice
Gluten free ravioli (from the freezer section) with pasta sauce (from a jar) and steamed asparagus, red peppers and yellow squash
Air fryer chicken wings with Thai peanut sauce, sweet potato fries and salad
I’ll season the wings with salt, pepper, cumin and curry powder before I put them in the air fryer.
Nacho stuffed sweet potatoes – fixings will include taco seasoned ground venison (with salt, pepper, cumin, cayenne, chili powder, garlic power and onion powder), nacho cheese sauce, salsa and jalapeño rings
Shrimp tacos with cilantro garlic sauce
Season shrimp with chili powder, cumin and cayenne and cook through in a pan. For the sauce, combine 3/4 cup cilantro leaves, 3 cloves garlic, juice of 2 limes, 1/2 cup sour cream and 1 T olive oil and blend until smooth. Mix about half the sauce with 2-3 cups shredded green or purple cabbage to make a slaw. Fill warmed corn tortillas with slaw and shrimp. Top with more sauce, avocados, feta and cilantro.
I’m using pre-spiralized butternut squash noodles from the grocery store.
What’s for dinner at your house this week?