I hope this is not too late for those of you who follow my weekly menu posts. I just got back from my little trip to Iowa yesterday and was not feeling well at all. I think I might have been the recipient of a stomach flu that has been going around. I was feeling pretty gnarly on Thursday, better on Friday, and then Saturday morning was back to feeling gnarly. Today I am feeling much better now that I am home. It was difficult to make a menu when I was not feeling like eating anything other than rice bread and 7 Up; however, with the help of the hubs, I think we have a winner of a menu:)
This week I am focusing on global and fresh flavors for the grill. The Bear has been hankering for burgers and hot wings. It has been a while since we've visited our local watering hole, so I'm taking both flavors and creating a healthy buffalo chicken burger. Since I cannot get enough of my new-found love with tofu and pesto, we will later enjoy Caesar salads using a fresh, lemon basil dressing with some secret gluten-free components essential to a good Caesar salad. Thursday I am dining solo. I happen to love mushrooms. Justin can't stand them. So, I am treating myself to portabello mushroom caps on the grill. We will end the week the a Weight Watchers inspired recipe Lomo Saltado, or in other words, steak. Here is the rundown:
Sunday 6/10 Buffalo chicken Burgers with Corn Slaw
Monday 6/11 Left-overs
Tuesday 6/12 Lemon-Basil Caesar Salad with Grilled Chicken
Wednesday 6/13 Left-overs
Thursday 6/14 Stuffed Portabello Mushrooms with Grilled Zucchini
Friday 6/15 or Lomo Saltado with Green Salad
Saturday 6/16
Groceries you will need:
1 pound ground chicken breast
1 pound boneless, skinless chicken breast
1 pound steak (your favorite cut)
1 orange
1 lemon
1 bunch cilantro
1 bunch flat leaf parsley
1 bunch chives
1 bunch fresh basil
1 bunch green onions
1 bunch celery
1 bag baby carrots
2 yellow onions
1 shallot
1 head garlic
2 red bell peppers
2 Anaheim peppers
1 bag romaine lettuce
1 bag angel hair slaw
2 portabello mushroom caps
1 pound Yukon gold potatoes
18 oz. soft tofu
4 oz. goat cheese
4 oz. blue cheese
1 container Parmesan cheese
1 container fat-free or light sour cream
1 container egg substitute
1 bag gluten-free or regular hamburger buns
1 bottle of your favorite buffalo wing sauce
1 container corn meal
1 bag frozen corn
Pantry items you will need:
Extra virgin olive oil
Rice wine vinegar
Salt
Pepper
Thank you to all who continue to read this little blog! I am so thankful for your support. If you have any questions, please do not hesitate to leave a comment. I hope to update you all on the World Pork Expo tomorrow. Until then, enjoy the rest of your weekend!
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