Weekly meal plan #17 (May 22-28)

This week’s meal plan is a little short because we’re going out of town for a wedding next weekend. I hope you get to do something fun Memorial Day weekend, too!

Monday

Sriracha burgers (pre-made from the grocery store meat counter), grilled eggplant, fries (I’m using the Alexia Foods Rosemary Fries with Sea Salt from the freezer section)

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Credit: The Spruce

Tuesday

Greek chicken and lemon rice, broccoli

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Credit: RecipeTin Eats

Wednesday

Buffalo chicken bacon ranch casserole (yes, again, because we love this meal)

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Credit: Civilized Caveman

Thursday

Spicy southwestern salad with avocado dressing (I’ll be adding chicken)

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Credit: Pinch of Yum

Friday

Honey chipotle pork chops and baked potato with broccoli and cheese sauce (I bought the broccoli and cheese sauce from the frozen section)

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Credit: Publix

Saturday – Sunday

We’re headed out of town for a wedding! If the weather is nice where you live, I suggest making simple grilled meat and veggies on the grill with potato salad, like the one I made last week.

Stay fit,

Marisa

Weekly meal plan #16 (May 15-21)

The weather is finally supposed to get warmer this week (fingers crossed), so I planned three meals on the grill! Here’s to hoping my propane tank isn’t empty.

Monday

Leftovers: Instant Pot chicken tikka masala from Sunday

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Credit: Kitchn

Tuesday

Grilled pork chips with garlic-lime mojo, foil pack asparagus, baked potato

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Credit: The Optimalist Kitchen

Wednesday

Grilled burgers, roasted potato salad with dill-scallion vinaigrette, kale salad

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Credit: Perry’s Plate

Thursday

Venison steak and kale tacos with garlic cream sauce

I’m using the same recipe as last week’s shrimp tacos except I’m substituting venison for the shrimp and kale for the shredded cabbage.

Friday

Pesto stuffed chicken, broccoli, rice

I’m using last week’s pesto-stuffed pork chops recipe but converting it to chicken. I’ll cook the chicken breasts at 375 degrees F for about 25 minutes plus 5 more minutes with the glaze.

Saturday

Grilled bratwursts, leftover potato salad, asparagus

Sunday

BBQ chicken pizza with sweet potato crust

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Credit: The Soccer Mom Blog

What do you like to cook when the weather gets warmer?

Stay fit,

Marisa

Weekly meal plan #15 (May 8-14)

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.

Monday

Pesto stuffed pork chops, broccoli, jasmine rice

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Credit: allrecipes

Tuesday

Gluten free ravioli (from the freezer section) with pasta sauce (from a jar) and steamed asparagus, red peppers and yellow squash

Wednesday

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.

Thursday

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

Friday

Shrimp tacos with cilantro garlic sauce

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Credit: The Fit Sconnie

Quick recipe:

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.

Saturday

Butternut squash noodles with sausage and kale

I’m using pre-spiralized butternut squash noodles from the grocery store.

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Credit: The Real Food Dietitians

Sunday

Instant Pot chicken tikka masala

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Credit: kitchn

What’s for dinner at your house this week?

Stay fit,

Marisa

Weekly meal plan #14 (Apr. 24-30)

Another week of hubby working nights, another week of cutting, another week of quick, simple meals.

Oh! Guys! I meal prepped today. Partially. I NEVER meal prep. I eat leftovers or I dig soup out of the freezer. But today. TODAY. I roasted potatoes and Brussels sprouts and cut up strawberries and pineapples. I wanted to cook my meat, too, but it was still frozen. Minor fail. I’ll cook it tomorrow though.

Here’s whats for dinner this week.

Monday

Sweet and spicy shrimp, peppers, onions and broccoli over coconut rice

Quick recipe:

Combine 1 T olive oil, 1/2 t salt, 1/2 t brown sugar, 1/2 t paprika, 1/4 t cayenne, juice of 1 orange. Toss with peeled, deveined shrimp and chopped vegetables. Stir fry until shrimp are cooked through and vegetables are tender-crisp.

Meanwhile bring 13.5 oz. of coconut milk (1 can) to a simmer over medium-high heat. Add 1 cup jasmine rice. Cover and reduce heat to medium-low. Cook 15 minutes until most of the liquid is absorbed. Stir rice, turn off heat, and let sit covered for 5 minutes.

Tuesday

Slow cooker chipotle pork with pineapple slaw tacos

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Credit: Primally Inspired

Wednesday

Basil chicken in coconut curry sauce over rice with zucchini (I’ll mix the zucchini in the chicken and rice)

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Credit: Mel’s Kitchen

Thursday

Apple venison meatloaf and roasted red potatoes

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Credit: The Hunter’s Widow

Friday

Mexican sweet potato skins (I’ll add leftover pork from Tuesday’s tacos for more protein)

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Credit: Pinch of Yum

Saturday

Out with my parents for early birthday dinner

Sunday

Freezer meal – sweet potato, poblano and chorizo chili

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Credit: Iowa Girl Eats

What are you eating this week?

Stay fit,

Marisa

Weekly meal plan #13 (Apr. 17-23)

A few updates before the meal plan:

In case any of you were wondering, Easter brunch went off without a hitch. The sour cream coffee cake was a huge hit and the French toast casserole also was delicious. I made a root veggie hash as well. It had roasted sweet potatoes, carrots, parsnips and butternut squash with honey balsamic dressing, currants and goat cheese.

I’m sorry I only had one post during the week last week. I was trying to finish our taxes (I bigtime procrastinated) and just didn’t have time to post more than the Easter menu.

Finally, my husband is working nights for the next two weeks which means my schedule is a little rearranged.  Normally I work, go to the gym, do chores, then make dinner. We eat between 7:30 and 8:30 p.m. every night. However, he has to be at work at 7 p.m., so we will be eating dinner earlier, around 6 p.m. and I’ll be going to the gym after I take him to work. What does this have to do with anything? It means this week’s meals are pretty simple things I can make quickly so dinner is done in time to eat before he goes to work.

Monday

Chimichurri steak, Rosemary potatoes (I’m using cut up Yukon gold potatoes), steamed broccoli

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Credit: Epicurious
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Credit: Skinnytaste

Tuesday

BBQ pulled pork sweet potatoes with cheddar and pepper rings

Wednesday

Burrito bowls

These are super simple and one of my favorite easy meals. I’ll use the leftover pulled pork from Tuesday on a bed of rice and top with corn, diced red peppers, onions, tomatoes, salsa, cilantro and avocado.

Thursday

From the freezer: Maple BBQ turkey sloppy joe over sweet potatoes, kale salad

The photo has a bun but I’m not using buns.

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Credit: Rachael Ray

Friday

Sun-dried tomato pesto smothered pork chops over rice, broccoli

Simple recipe: Brown boneless pork chops on both sides in a cast iron skillet. Top with store-bought sun-dried tomato pesto and mozzarella cheese. Place skillet in 350 degree F oven and bake for about 15 minutes. Thick cut pork chops will take longer and thin cut chops will take less time.

Saturday

Gluten-free ravioli, venison Italian sausage, kale salad

Sunday

Pesto shrimp, broccoli, Rosemary potatoes

I’ll use the same potato recipe I used Monday since it’s a house favorite. For the shrimp, I’ll either grill them or cook them in a pan (depending on the weather) and coat in store-bought basil pesto.

What are your favorite quick meals?

Stay fit,

Marisa

2017 Easter brunch menu

I’m hosting Easter brunch this year! I’ve never hosted Easter before but I’m V. EXCITED because I love to cook and feed people. I’m not doing all the cooking this time. My mother-in-law and sisters-in-law are bringing food, so the cooking work will be split about equally. Here’s what we’re having and the recipes for the things I will be cooking.

Easter brunch menu

Regular and pineapple mimosas (assigned to sister-in-law)

Ham (assigned to mother-in-law)

Breakfast potatoes (assigned to mother-in-law)

Egg bake (assigned to sister-in-law)

Fruit and cheese platter (assigned to sister-in-law)

Bacon (I’ll be baking it in the oven at 400 degrees F for about 15-20 minutes or until it’s nice and crispy)

Sour cream coffee cake (recipe from Gluten Free on a Shoestring)

Apple French toast casserole (recipe from Food.com; I’ll be using gluten-free bread from Trader Joe’s)

What are you eating for Easter?

Stay fit,

Marisa

Photo credit: Pexels stock photo

Weekly meal plan #12 (Apr. 10-15)

I’m trying a few new recipes this week! The Cajun chicken meatballs and chicken tinga tacos are two I’ve never tried before, but I’m sure they’ll be delicious because they come from bloggers I trust.

This week is a short week because I’m not including my Easter menu. I’m hosting Easter for some of my husband’s family this year and we decided to have brunch. I’ll post what we’re having and what I’m cooking later this week. Warning – it’s nothing healthy.

Monday

Cajun chicken meatballs over rice, salad

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Credit: Little Spice Jar

Tuesday

Gluten-free cheese and spinach ravioli (from the freezer section) with venison Italian sausage and red sauce, broccoli

I use this recipe to make my own Italian sausage.

Wednesday

Out to dinner with my girlfriends! Leftovers or carry-out for my husband.

Thursday

Chicken tinga tacos, steam bag corn

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Credit: PaleOMG

Friday

Lemon butter baked fish with roasted red potatoes and salad

I’m using the same recipe as I have for cod the past two weeks, just using whatever kind of fish I have in the freezer (not cod) and adjusting the baking time. Nope, we’re not sick of this yet!

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Credit: Just a Pinch

Saturday

Dinner out, leftovers, or whatever’s in the freezer depending on when my in-laws get into town.

What are you eating this week?

Stay fit,

Marisa