Weekly Meal Plan #8

Hi everyone! I’m so sorry I keep posting these late. I’ve been busy with work and traveling and have fallen a bit behind. In fact, I’m typing up a few blog posts while 35,000 feet in the air on my way to Vancouver! Without further ado, here are the meals we enjoyed last week.

Sunday- Portillos chopped salad

I’ve talked about my love of this salad before, so it shouldn’t be a surprise to see it again on the blog! We had some uncooked turkey bacon in the fridge that I wanted to use up in this recipe, but unfortunately when I opened the packaged it was a gray-ish color and smelt off. Gross. Instead, I added some grilled chicken into the mix for extra protein.

Monday- Turkey sausage, kale, and white bean soup

kale sausage soup

I had a lot of later-nights work wise this week, so I wanted my meals to be quick and able to be prepped ahead of time. I made this soup on Sunday and only had to worry about heating it up on Monday night. It was okay, but I probably wouldn’t make it again. Even though it included a hefty dose of leafy greens, there wasn’t much going on flavor-wise.

Tuesday- Chicken avocado salad with peanut dressing

peanut chicken salad

As opposed to the soup we ate the night before, this salad with bursting with flavor! I loved the Asian flavors in this salad as well as the textural variety that came from the creaminess of the avocado and crunchiness of the peanuts (I watch a lot of Chopped). I had also prepped the salad on Sunday, with the exception of slicing up with avocado and tossing in the dressing, so very little prep needed to be done the night of.

Wednesday- Panzanella salad marinated chickpeas and chimichurri

Three salad based dinner is one week! As I always tell my clients, there is no need to fear carbs as long as you are eating the right ones and doing so in moderation! The bread cubes in this salad were whole wheat (of course) and paired with lots of veggies, protein from the chickpeas, and healthy fats from the olive oil.

Thursday- Crock pot maple Dijon drumsticks with sautéed broccolini and baked sweet potato

maple dijon

I had challenged my weight loss group to branch out and try new fruits and vegetables the week before, but since I had been traveling that week it completely slipped my mind to buy new fruits and vegetables to try myself! I’m sure I’ve had broccolini before, but don’t think I’ve ever prepared it at home. I’ll have to start adding it to my weekly routine because it was delicious! The credit goes completely to Michael who blanched the broccoli then sautéed it in a little olive oil, garlic, and pepper. Kudos to the chef!

Friday (Cinco de Mayo!)- Spicy fish tacos

fish tacos 2

Who doesn’t love a good Mexican feast?? To celebrate Cinco de Mayo, we made these fish tacos that were good, but not quite as good as my beloved clean eating fish tacos. The star of the show was really the chili-dusted mango margaritas we enjoyed them with.

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