Well, what can I say? I was right (like usual). I have not been following my meal plans like I had been and what has happened? I go to the grocery store more often, spend more time thinking about what to make for dinner and spend a lot more money on groceries. Meal planning is the key to my diet and financial success (not to mention my sanity).
Anywho, here it is, meal plan for week 13. I plan to get back on the meal planning (and executing)wagon this week.
Meal Plan: Week 13
Monday: Sun-Dried Tomato Basil Stuffed Chicken Breasts
Tuesday: Chicken Sausage “Pasta”
Wednesday: Spicy Italian Sausage Bake
Thursday: Tri-Tip Roast
Friday: No cooking!
Saturday: Tequila Lime Shrimp Tacos
Sunday: Brinner! Over Easy Eggs with Bacon and Hashbrowns
Quick, easy and delicious! A great Wednesday night dinner when you don’t want to take a lot of time to cook or clean up. This recipe orginated from Cait’s Plate but has been modified to make it gluten-free and adjusted based upon what I had in my fridge at the time. Feel free to substitute with any vegetables that you currently have available. I also recently made a version that included only green beans and peas, it was good, but I like this one better.
Chicken Sausage with Gluten-Free Pasta and Veggies
Time: 20 minutes
- 4 chicken sausages, about 12 oz
- 12 oz frozen broccoli
- 8 oz frozen peas
- 1 small onion, chopped
- 15 grape tomatoes, halved
- 1 box gluten-free rotini pasta
- Olive oil
- Salt and pepper to taste
- Cook gluten-free pasta according to box instructions. Do not overcook pasta.
- Meanwhile, slice the chicken sausage and place into a non-stick pan coated with a bit of olive oil.
- Toss the chicken sausage in the pan over medium heat, until slightly browned on both sides. Remove from heat.
- Add frozen broccoli and peas to pan over medium-low heat. Cook for about 3 minutes, stirring occassionally. Add onions, continue cooking until soften.
- Add halved tomatoes, cook until just softened, about 2 minutes.
- Add cooked, drained pasta into a large serving dish. Drizzle with a bit of olive oil, salt and pepper, and then add vegetable mixture. Toss to combine.
Chicken Sausage with Gluten-Free Pasta, Green Beans and Peas
Easy, tasty fish recipe. Tilapia is the chicken of fish . . . it pretty much tastes like anything you cook it in. Thus, tilapia can be a fun and easy fish to cook.
Time: 35 minutes
6 tilapia fillets
- 4.5 tablespoons fresh lemon juice
- 1.5 tsp extra virgin olive oil
- 3 clove garlic, minced
- 1.5 teaspoons dried parsley flakes
- pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray (I used a coconut oil cooking spray).
- Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish.
- Pour lemon juice over fillets, then drizzle olive oil on top.
- Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 20 minutes. (Oven temperatures vary. Check doneness after about 15 minutes)
- Serve over rice or quinoa.
Original Recipe from All Recipes. Modified from original version.