What’s Cookin’ Week of July 21st

By : | 0 Comments | On : July 19, 2014 | Category : Menu Of The Week

Hello, hello everyone!  The travel bug has gotten me and I did not post last week.  I had a “vacation menu” in my head but failed to “get it on blog”.  I am back for two weeks then gone again so I am hoping to get back into the swing of things for at least two weeks until the fun starts all over.  School is just around the corner so remember to make the most of the last days of summer…Image

When I looked in my freezer this week to see what I had in stock already that could be used in this week’s menu (always a key first step in menu planning!), I saw lots of things that needed to be used so this week, we will be cleaning out the freezer.  I also have 4 cucumbers that need to be eaten so I am super excited about the cucumber avocado salad as Meal 4.  How good does that sound!!

What’s Cookin’ Week of July 21st

Meatless Meal:  Spinach and Mushroom Quiche served with an arugula salad with cherries tomatoes and whatever else I have in my kitchen!!

Meal 2:  Parmesan Encrusted Cod served with green beans sauteed in garlic and olive oil and brown rice mixed with steam in the bag mixed veggies for color and added nutrients.  I will also put some olive oil and parmesan cheese on here like I always do.

I have linked the Parm Encrusted Cod to Dunaway Dietetics (my business partner in My Menutrition to launch in the Fall) site.  I will be using this as the base for my cod even though her recipe calls for chicken.

Meal 3:  Slow Cooker Meatballs and Marinara over whole wheat pasta.  Served with sides of broccoli and salad

To make this quicker, you could also just used low sodium jarred pasta sauce.  Gia Russo has a nice one.

Meal 4:  Mustard-Maple Pork Tenderloin served with a lite Cucumber Avocado Feta Salad

Bonus:  Cucumber Water with a Kick….because I have so many cucumbers!

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