Meal Plan Monday, No. 20

Monday: Whole 30 BBQ Chicken Stuffed Sweet Potatoes

Tuesday: Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette

Wednesday: Restaurant-Style Salmon Caesar Pasta Salad (recipe coming on Wednesday)

Thursday: Whole Wheat Penne tossed with Roasted Asparagus, Roasted Cherry Tomatos and Mushrooms in a White Wine Sauce.

While the pasta cooks, I roast the asparagus at 425 degrees for about 15 minutes (tossed with olive oil and salt).  Meanwhile, in a non-stick pan over medium-high heat, I melt 4 tbsp butter and sauté 1/2 a onion (diced) and 1 tbsp mined garlic.  After 3-5 minutes I add 2/3 cup white wine and allow it to reduce.  I add in quartered mushrooms and halved cherry tomatoes and sauté for about 8-10 minutes. Toss all the veggies/sauce with the pasta and season with salt, pepper and a bit of parmesan.

Friday: Dinner Out/Take Out

Saturday: Pumpkin Ricotta Stuffed Shells (with whole wheat pasta) and steamed broccoli

Sunday: Grilled Pork with Sweet Onion Marmellata and side salads

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