A lot of our dinners for the next 4 weeks will be from the Tone It Up Summer Tone Up meal plan, because I’m participating in a 6-week health and fitness challenge. Their recipes are delicious, colorful and good for your body.
If you’re looking for dinner ideas and recipes, here are 5 dinners we’re planning for this week! (With room for leftovers and/or take-out nights.)
Here’s what’s for dinner this week:
Salmon with Pineapple Avocado Salsa and quinoa. I loosely follow this recipe from Tone It Up, and add avocado, tomatoes and corn to the salsa. I serve it with quinoa with cilantro and lime. It’s so good!
Chicken Gyros from Cooktoria. We had these a couple weeks ago and they were so delicious, and I keep thinking about them. This dinner takes a little planning, since you marinate the chicken, but well worth it!
Cilantro Black Bean Burrito Bowls. We eat a lot of burrito bowls because they’re such easy dinners. I heat up drained black beans with a little garlic powder, oregano and avocado oil. Also cook up some quinoa and then mix in a bunch of chopped cilantro, salt, pepper and juice of 1/2 or 1 lime. Put as much as each as you like into a bowl, top with your favorite lettuce, salsa, guac or avocado, maybe a sprinkle of cheese and more lime juice. This is also really delicious fajita-style with grilled bell peppers and onions.
Grilled Chicken with Avocado and Corn Salsa with Arugula, Watermelon and Feta Salad from Ina Garten. This chicken recipe is one my mom used to make all the time and it just tastes like summer. It’s simple and super flavorful. And the salad is so summery and delicious too!
Grilled Chicken with Avocado and Corn Salsa
- 3 1/2 tablespoons fresh lime juice (from about 3 limes)
- 4 tablespoons chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 organic skinless, boneless chicken breasts (you can slice them so they’re thinner and cook quicker and more evenly if you’d like)
- 2 ears of fresh corn, kernels removed from the cob (you can either grill the ears for a few minutes, or microwave them with about 1/4 cup water in the microwave for about 3 minutes before removing the kernels)
- 1 avocado, diced
In a freezer bag, add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper with the chicken. Put it in the fridge for at least 20 minutes. Then, grill the chicken on the outdoor grill or stove-top grill pan until it’s cooked through.
For the salsa, mix together the corn kernels, avocado, 1 1/2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a bowl. (You can also add in diced bell pepper, halved grape tomatoes, a little red onion, black beans, and/or pineapple or mango. All of those flavors would be delicious in this salsa!)
Serve the chicken, topped with salsa, and enjoy!
We’ll be enjoying the chicken with this Arugula, Watermelon and Feta Salad from Ina Garten:
Tray Bake from the Tone It Up Summer Tone Up challenge. Simple. Yummy. With sweet potatoes, broccoli, chickpeas and a tahini dressing.
Also, I’ve been thinking about including a grocery list with these posts so you can either print of check off as you shop. Would that be helpful? Let me know in the comments below. 🙂