Hey Guys! I hope you all enjoyed a pleasant weekend. Yesterday, I spent some time looking through recipes and my new cookbook (Thanks Deb V.!) to gather this weeks dinner plans. I always prep Sunday - Tuesday and then again Wed- Sat for later in the week.
Here's what I came up with…maybe it will give you some ideas too. Remember: Planning and Preparation are where its at!
Sunday: Nut-Crusted Baked Salmon
-Fruit or Veg: Brussel Sprouts, Roasted
-Lean Protein: Salmon. It's not 'lean' exactly but its GOOD for you.
-Smart Carb: Purple Sweet Potato - because COLOR!
-Heathy Fat: Omega 3's in the Salmon and nuts
Super easy. I just crushed up some walnuts and sprinkled them on top of the fish, baked on parchment for 10 mins. I had the brussels roasting already and cooked the 'tater in the 'micro.
Monday: Chicken Sausage and Roasted Veggies
-F/V: Red onion, more brussels, butternut squash
-LP: Chicken Sausage. I get the Trader Joe's brand. Good stuff.
-SC: Squash and Veggie. If I eat this after a tough workout I might add sweet potato or crusty whole grain bread.
-HF: Olive oil for cooking.
Roast the veggies on a pan with rosemary and sage. Add sausage to sauté pan, toss in veggies and finish all together. Done! 20mins.
Tuesday: With a little more time to cook I am making Asian-Style Pork Tenderloin with Maple Lime Acorn Squash. Sounds fancy but, it's about 20 mins hands on and 60 total cooking time.
-LP: Pork Tenderloin.
-HF: There's enough in the pork and olive oil.
(See how easy!)
Marinate Pork with lime and 2 TPSP pure maple syrup for 20 mins. Cook the pork in an oven safe skillet on medium for about 8 mins, browning all the sides. Prep squash and roast rings with a drizzle of olive oil some Chinese 5-spice and left over marinade for 30 mins or until tender. Stick the pork in the oven to bake for another 8-10 mins or until done, about 145 degrees.
Love to hear from you guys. Don't hesitate to write with questions or to share ideas!
Yours in Health,