Ahhhh meal planning. We know we should do it, and when we actually do it saves so much time right? But somehow it slips and you end up running to the store every day (guilty here!).
If you need a little inspiration here is my Monday - Wednesday meal plan. I usually don't do more than 3 days because we eat mostly seafood and it just won't keep for that long.
Monday - Salmon Strawberry Salad
Salmon fillets (opt for wild whenever possible)
Lettuce (I recommend either hearts of romaine or spinach)
Season fillets with salt and pepper and cook in skillet until flaky. Start with your bed of lettuce, topped with your cooked fish, then strawberries, blueberries and sliced almonds. Drizzle with olive oil and balsamic vinegar.
Tuesday - Crock pot jambalaya
1 large onion
1 large green bell pepper
3 stalks celery
1, 28oz can diced tomatos with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 3/4 cups cooked long-grain brown rice
Combine onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more.
Wednesday - Spaghetti
Sauce Ingredients (don't freak out - its not hard and is so worth the flavor)
1 medium onion, chopped
4 cloves of garlic
1, 6oz can tomatoe paste
1/4 cup red wine (oh darn, you have to open a bottle ;) ).
2, 28oz cans whole peeled tomatoes pureed in blender or food processor
2 tbsp honey
3tbsp chopped fresh basil
2 green bell peppers chopped into 1 inch cubes
Heat oil in large saucepan over medium heat. Add onion and cook for 5-6 minutes. Add garlic and tomato paste, cook 2-3 minutes. Add wine, cook 2-3 minutes. Add tomatoes, honey, salt (1tsp) and pepper (1/4tsp). Bring to a boil, stir a LOT. Bring heat down to low and let it gently boil.
Let it hang out for about an hour while you sip your wine and work on the meatballs. Add the bell peppers 30 minutes in and basil near the end of the 1 hour.
1/3 cup whole wheat bread crumbs
1/4 cup unsweetened almond milk
2 tsp olive oil
1 medium onion (I like yellow onions)
3 cloves of garlic chopped
2 lbs raw ground lean ground turkey breast
2 large eggs
1/4 cup fresh parsley chopped
2 Tbsp grated Parmesan cheese
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
4 cups of your sauce that is bubbling over there
*you will need 12oz of whole wheat pasta to serve all of this on*
Preheat your oven to 425. Line baking sheet with parchment paper and gently coat with olive oil. Put bread crumbs and milk in a small bowl - set aside and let soak for 10min. H
Heat oil in medium skillet. Add onion, cook for 5-6 minutes, add garlic.
Combine your onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper and bread crumb mixture. Mix well and refrigerate for 1 hour (relax, you have wine to drink).
With clean wet hands make turkey mixture into 1 inch meatballs (or really whatever size you want).
Bake for 13 - 18 minutes while you wash up the dishes and start your pasta water. for your pasta. Cook your whole wheat pasta like it says on the box - easy enough.
Combine all the ingredients to your spaghetti.