Hey guys! Hope you are having a great weekend! I’m just over here scrolling through recipes I’ve saved on Instagram and Pinterest to bring you guys some more meal plan inspiration. A couple new ones and a couple of tried and true recipes I hope you will enjoy!
MONDAY: Chicken Taco Salad
Because taco salad! Teri uses sumac to flavor the chicken and her totally delicious mango dressing for this recipe.
TACO TUESDAY: Barbacoa Tacos
Another Instant Pot recipe and tacos!
WEDNESDAY: Balsamic Peach Basil Chicken Salad
I’ve already made this recipe twice it’s so good! This could also easily be adapted without the meat for vegetarians.
FRIDAY:Thai Noodle Salad with Glazed Salmon
I have made this recipe a number of times and love it. If you don’t want rice noodles you could use spiralized zucchini noodles.
Hey guys! Summer weather is here in full force this week and I won’t be home a couple nights but I managed to find four recipes that look great and don’t require a lot of heating up your kitchen which is a major plus in my book.
MONDAY: Shrimp Spring Rolls
I love spring or summer rolls in the summer! You can really fill them with anything you have on hand. Here is a pretty classic recipe to get you started if you haven’t made them before. I’ll be using cooked shrimp but you could leave them vegetarian or use cooked chicken or beef.
TACO TUESDAY: Roasted Butternut Squash Tacos
Another plant based Taco this week and mainly because I have all these things in my fridge and I don’t want to waste them! The squash can be roasted in the morning and quickly reheated before serving.
WEDNESDAY: Prosciutto + Nectarine Salad
Did I mention it’s going to be the 90’s this week!? I also love love love nectarines and prosciutto and mozzarella so it’s kinda a home run.
FRIDAY: Korean Japchae
I love this dish from Russ over at The Domestic Man. Again very versatile and you can keep it vegetarian, add chicken instead of beef or shrimp. It’s quick and delicious. If you don’t live near an Asian market here is the link on Amazon for the noodles.
2 packs – Assi Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch (12 Ounces) https://www.amazon.com/dp/B00SERLF6Y/ref=cm_sw_r_cp_api_Oahpzb56BM04J
Happy Planning! Happy Eating!
I’ve been eating a lot more fish recently and specifically wild caught cod because it’s sustainably sourced, affordable and so versatile. If you can’t find cod any mild white fish will work. I’m serving these over chilled sesame zoodles from Zenbelly. This noodles are so good and can be made ahead! The combo of warm fish and chilled noodles makes this the perfect summer meal.
Miso Glazed Cod
- 2 tbsp organic white or yellow miso
- 1.5 tbsp rice wine vinegar
- 1 tbsp water
- 1 tsp lemon juice
- 2 tsp coconut aminos
- 1 tsp ginger (grated)
- 1 garlic clove (grated)
- 1/4 tsp black pepper
- 4 wild caught cod fillets
Preheat oven to broil.
Whisk the glaze ingredients together and then top each of your fillets with the glaze.
Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish. I find that 6 minutes is perfect for me.
Serve over cauliflower rice or chilled sesame zoodles. Recipe link in notes.