Meal-Planning Mondays

Posted by BJ and Shalene in Meal-Planning Monday, Recipes

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Well friends, I am FINALLY feeling better, which means it's time to get back into some regular posting! So to kick off this week, here's the latest installment of Meal-Planning Mondays.

MONDAY

Fish Tacos

Rice

Black Beans

Image: Epicurious

The lime mayo makes all the difference for these fish tacos, so don't skip it. Serve with a side of frugal black beans and rice. Fish tacos recipe courtesy of Epicurious. Get it here.

TUESDAY

Southwestern Salad with Chicken

Image: StephModo

This recipe via StephModo sounds like the perfect dinner for a summer evening. Make extra chicken for tomorrow night's dinner.

WEDNESDAY

Chicken & Fontina Panini

Image: Food Network

Focaccia bread

1/4 cup Mayo

2 teaspoons Dijon mustard

2 chicken breasts, cut into thin slices

1 cup arugula leaves

1/4 pound fontina cheese, thinly sliced

Extra virgin olive oil

Preheat a panini press or skillet. Combine mayo and mustard and top focaccia. Layer chicken, arugula, cheese and top slice of bread. Brush with olive oil and heat on the press or skillet.

This recipe is courtesy of "Brunch," by Georgeanne Brennan.

THURSDAY

Zucchini & Corn Tacos

Image: SELF

These have been on the menu before, but with the abundance of summer's produce, we like to eat these often. Try topping salad greens with your left-overs the next day for a quick lunch. Recipe courtesy of SELF, get it here.

FRIDAY

Grilled Steak

Veggies

Green Salad

Image: BonAppetit

I'm getting a little sick of pizza every Friday night, so this week we're mixing it up and grilling steak, a favorite of the hubbie's. Grill your steak and serve with a side of grilled veggies and mashed potatoes or a green salad.

SATURDAY

Lebanese-Style Cous Cous

3/4 cup cous cous

2 cups boiling water

1 pund baby spinach

1 cup chopped parsley

1/2 cup chopped mint

1 cucumber, peeled, seeded and diced

1/2 cup chopped sun-dried tomatoes

1 cup cooked garbanzo beans (rinsed & drained if using canned)

4 cloves garlic, crushed

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup fresh lemon huice

3 tablespoons olive oil

Crumbled feta

Pour cous cous into boiling water. Remove from heat and cover. Let stand five minutes. Blanch spinach in boiling salted water for 30 seconds. Drain and plunge in cold water. Drain thoroughly. Chop and add to cous cous. Add parsley, mint, cucumber, tomatoes and garbanzo beans. Stir well. Combine garlic and salt in a small bowl. Add pepper, lemon juice and olive oil. Whisk until emulsified. Add to cous cous, stir well and let sit 15 minutes. Top with feta and serve. Recipe courtesy of Sprouts Farmers Market.

SUNDAY

Left-overs or enjoy dining out!