the weather is amazing right now. i think the high yesterday was 79, and this morning it is in the 50s. oh Fall, don't tease us! please be here to stay!
my menu this week is, i think, season-transition-appropriate...
monday: lime cilantro tilapia and rice (recipe below)
tuesday: shredded chicken burrito bowls (Chipolte copycat)
wednesday: speghetti & homemade meatballs
thursday: taco cornbread casserole
friday: chicken salad lettuce wraps (recipe below)
saturday: pizza
sunday: leftovers
my lime cilantro tilapia
-Market Pantry frozen tilapia fillets, dethawed
-Newman's Own Light Lime Vinegarette
-EVOO
-fresh or dried cilantro
-S&P to taste
1. preheat oven to 425. line a baking sheet with parchment paper.
2. cut a square of tinfoil for each fillet. fold up the sides of the tinfoil, making a square "bowl".
3. drizzle about a teaspoon of EVOO in each tinfoil square.
4. put one fillet in each tinfoil square. drizzle the Light Lime Vinegarette over the fish. sprinkle over the fish cilantro, salt and pepper to taste.
5. wrap the fish loosely in the tinfoil, making sure to leave a few openings but not so any of the contents will spill. place the foil packets on your baking sheet. bake at 425 for 10-15 minutes or until the fish is flaky.
my chicken salad lettuce wraps
-2 cans organic chicken breasts in water, drained
-1/2 cup ish plain nonfat Stonyfield Farm yogurt
-splash lemon juice
-Romain lettuce (1 leaf per wrap)
-optional: diced pickles, chopped walnuts, diced strawberries
-S&P to taste
1. mix chicken, yogurt and lemon juice in a bowl. add any of the optional mix-ins and salt and pepper.
2. scoop a few spoonfuls of the chicken salad into a leaf of Romain. wrap it up carefully like a burrito.
3. refrigerate (covered) until ready to serve. i like to offer a dressing on the side for dipping- i experiment with different flavors, right now we have Newman's Own Poppy Seed Dressing.
how does your menu planning reflect the changing of the seasons? linked up with OrgJunkie.com Menu Planning Monday.
