Here’s this week’s menu. It’s our last week of summer around here–then it’s back to the grind!
Monday: Maple-Chili Mahi Mahi, green beans and cantaloupe
4 mahi mahi filets
1/4 cup pure maple syrup
4 TBSP chili powder
1 tsp salt
3-4 TBSP olive oil or coconut oil
Add all ingredients except oil to a large Ziploc bag and toss gently to coat the fish. Let marinate for at least a 1/2 hour. Heat oil over medium-high heat, and add fish to skillet. Cook 4-5 minutes per side, or until fish flakes easily.
Tuesday: Beef and Potato Hash, broccoli and grapes
4-5 red potatoes or 2 large sweet potatoes, cut into cubes
2 lbs ground beef 2 tsp minced garlic
~2 tsp salt
2 TBSP Herbes de Provence
1 TBSP chili powder
3 TBSP olive oil
Heat oil in a large skillet over medium heat. Add potatoes and cook for 6-8 minutes, until beginning to brown. Add remaining ingredients and cook until meat is done and potatoes are tender, about 7-10 minutes.
Wednesday: BBQ Chipotle Chicken, mixed green salad and blueberries
3 lbs boneless skinless chicken thighs
4 TBSP garlic salt
1 TBSP onion powder
1 tsp chipotle powder (or more if you like it spicy)
Combine spices in a bowl and sprinkle both sides of chicken generously. Place onto a heated grill and cook for 4-5 minutes per side, until juices run clear.
Thursday: Leftovers from previous days
Friday: Holla Holla Burgers, kale chips and watermelon
1 lb ground beef (this amount makes 3-4 burgers, you could double for more)
1/2 avocado
1/4 cup minced red onion
1/2 tsp minced jalapeño (or more if you like some kick!)
1 clove minced garlic
1/2 tsp salt
2 TBSP olive oil
Heat olive oil over medium heat in a large skillet (or preheat grill). In a bowl, mash all the remaining ingredients together with your hands. Make sure you mash that avocado really good! Form into whatever size burgers you like and place into heated skillet or grill. Cook for 4-5 minutes per side, until desired doneness, and allow to sit for about 5 minutes before eating. Don’t squish the burgers while cooking! Just let them be! They will be oh, so much juicier if you resist the temptation to squish.
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