This Week’s Meals for 8/21 to 8/27

Last week was a great week of meals at my house. I appreciated having a meal plan to follow, and created some delicious meals. And, I even remembered to take some pictures to share. Often, I  get so wrapped in what I’m doing that I forget to take pictures.

For those of you with dietary restrictions, my meals should be easy to modify. For example, I leave out salt in my meals, and I’m avoiding gluten and starches right now due to my Meinere’s disease.

To recap last week’s meals, we had grilled bison for the first time on Monday, and it was great! Very tender and tasted just like beef but it’s much healthier for you. Tuesday was chicken fajitas (I’m sharing a picture of the guacamole below). On Thursday, I took photos of the Italian meatballs and even devoted a post to the recipe HERE:



This Week’s Meal Plan

Monday: Teriyaki & Ginger Chicken Thighs with Asian Cashew Chopped Salad.

Very simple recipe. Marinade 4 chicken thighs in 8 oz. teriyaki sauce, 2 Tbsp. of sesame oil, 2 tsp each of minced garlic, ginger, lemon juice, and brown sugar or sugar substitute. Grill or bake at 350 for 30 – 35 minutes. I use pre-made, bagged Taylor Farms Asian Cashew Chopped salad.

Tuesday: Carnitas Tacos with Guacamole.

Carnitas are so easy to make. I share my crock pot recipe HERE. The smell of this dish cooking will make your mouth water! My secret ingredient for guacamole is Montreal Steak Seasoning (or Mrs. Dash’s Fiesta Lime) and fresh lime juice. Add chopped onion, a little jalapeño, cilantro, and mash it up. Check out my guacamole masher below, it’s one of my most used kitchen utensils. 

Making Guacamole
Wednesday: Halibut en Papillote.

Fancy French words for in parchment paper. Each parchment packet contains 1 fillet of halibut, 1 Tbsp. of unsalted butter, 1 tsp of lemon pepper, 1 tsp of minced shallots, and a pinch of salt. You can add thinly sliced lemons, mushrooms, or matchstick bell pepper, if you prefer. Fold up all sides, crimping edges, and bake at 350 for 15 minutes.

Thursday: Pulled Pork Sandwiches with Coleslaw.

I use leftover Carnitas from Tuesday. Add barbecue sauce when reheating the Carnitas. Add it to Brioche buns, my family love these. We usually get ours from Wal-Mart or their Neighborhood Market. I use pre-shredded, bagged cabbage and add Marie’s coleslaw dressing.

Friday: Dinner Out.
Saturday: Grilled Steaks and Caprese Salad.

I love caprese salad and it’s really easy to make at home. I buy the sliced, fresh logs of mozzarella cheese and use Roma or Heirloom tomatoes. Slice the tomatoes as thick as the mozzarella cheese, then alternate them across your plate. Sprinkle with sliced fresh basil leaves and balsamic vinegar. Add you favorite grilled steak as your entrée.


Sunday: Smoked Pork Chops with Roasted Red Potatoes and Applesauce.

Since our pork steaks are so thick, smoking is a great way to cook them. Combine ¼ brown sugar or substitute, and 1 Tbsp. each of ground fennel, cumin, coriander, and paprika, with 1 tsp of salt and pepper in a bowl. After drying your pork chops with paper towels, rub with spice mixture at least one hour before cooking. Grill at 275 degrees for about 50-60 minutes, until meat registers 145 degrees. For roasted potatoes, cube red potatoes and shake in a large Ziploc bag with 1 Tbsp. olive oil, 2 tsp Italian seasoning, and 1 tsp salt and pepper. Bake at 350 degrees for 20-30 minutes, until golden on top.

Here’s to another terrific week of meals! Give me some feedback below on the recipes and meal planning: