9/18/15

What We are Eating This Week (9/21-9/27)




It's been awhile since I've posted our weekly meal plan but I wanted to do it this week so I can make sure I use what I have on hand and make some of the things I've been wanting to make.  Most of the recipes I'm making are from the Fixate Cookbook.  If you don't have it yet and want one, get it here!  For the things that aren't from Fixate, I won't be following recipes, just going with my gut :). I put a little explanation on each meal to walk you through how I'm going to do it.

Bison Burgers with Roasted Fingerling Potatoes and Zucchini Bake
For the bison burgers, I'm going to mix the meat with some dijon mustard, and egg, and some spices.  I'll serve the burgers on a piece of toasted Ezekiel bread.  I'll roast the potatoes at 425 with olive oil and spices until cooked and the Zucchini Bake (pictured below) is from Fixate.


















Beef and Broccoli with Cauliflower Rice
For this one, I'll saute the beef and broccoli with Braggs liquid aminos and the make the cauliflower rice.

Citrus Mahi Mahi and Roasted Acorn Squash from Fixate
I'm going to marinate the mahi in orange juice, honey, and soy sauce and then bake it at 350 until cooked through.  The squash recipe (pictured below) is from Fixate.



















Crockpot Habanero Cilantro Pork Loin with Sweet Potatoes and Green Beans
This is a super easy recipe.  I use a 3 lb pork loin, cover it with store bought clean salsa, and cook it until it falls apart.  I'll bake the sweet potatoes and mash them with coconut oil and cinnamon and then roast the green beans at 425 with olive oil and seasonings.

Spaghetti with whole wheat noodles and clean tomato sauce, side salad
We all know how to make spaghetti :)

Chicken Parmesan and Roasted Veggies
The chicken parmesan is from Fixate.  I'll roast whatever veggies I have on hand at 425 with olive oil and grill seasoning.

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