I've made all of the recipes this week before and enjoyed them. Hope you like them too!
Dinners for the Week
Sunday: Broccoli and Potato Nuggets with dipping sauce of choice. Consider Greek Yogurt Ranch Dip for extra protein.
- Make full recipe and eat half tonight, have leftovers on Wednesday
Monday: Lentil Meatballs with Lemon Pesto (from the Sprouted Kitchen Cookbook) served over sauteed kale and peppers. These meatballs are pretty filling, but if you are extra hungry, considered cooked bulgar or rice on the side as well.
- Note: for the pesto, you can use walnuts instead of pinenuts and kale instead of basil. I used fat free ricotta cheese last time I made these and it seemed to work fine.
- Make full recipe and eat half tonight, have leftovers on Thursday
Tuesday: Wild Salmon with Minty Yogurt Sauce. Serve over cooked bulgar or other grain of choice. Carrots, sauteed kale, salad, or other veggies on the side.
- Make full recipe and eat half tonight, have leftovers on Friday
Wednesday: Leftover Broccoli and Potato Nuggets
Thursday: Leftover Lentil Meatballs
Friday: Leftover Salmon
Saturday: Cheese and Veggie Quinoa Bites served over salad with your choice of dressing. One of my favorite dressings for this recipe is Trader Joe's Low Fat Parmesan Ranch Dressing (in refrigerated section).
- Make the full recipe and have the leftovers for lunch throughout the week
Have a great week!
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