I’m looking forward to trying out 2 new recipes this week: The Ultimate Veggie Sandwich and Shrimp Tostadas. Both sound delicious. Here’s what’s for dinner this week:
Monday: Pesto salmon with Roasted Sweet Potatoes from Healthy Happy Life and beet citrus salad. For the salad, I chop up pre-cooked beets, orange segments, avocado and top with a little bit of goat cheese. It’s really quick and delicious.
Tuesday: Tuna Tacos. I sprinkle tuna steaks with this taco seasoning, and once it’s cooked, mix together with lime juice and cilantro. Top the tacos with a little cheese and a lot of tomatoes, lettuce, avocado (or guac), and more cilantro and lime juice.
Wednesday: The Ultimate Veggie Sandwich from Tried & Tasty. I love a good veggie sandwich and am excited to try this one.
Thursday: Marinara pasta with roasted broccoli and brussel sprouts. Using Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta, and Trader Joe’s Traditional Marinara Sauce (add in chopped mushrooms). I roast my veggies with 1-2 tablespoons of extra virgin olive oil, salt & pepper.
Friday: Shrimp Tostadas from Slender Kitchen. Looks delicious.
Saturday: TBD. I typically leave one meal a week TBD to give us flexibility to eat leftovers, order takeout, have friends over, etc.
Sunday: Mediterranean Salad with Trader Joe’s frozen Falafels.
Hopefully you find these dinner meal plans helpful!
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