I’m on a weird radish kick, and I can’t explain it. Like, I look forward to lunch so I can drizzle sliced radishes with olive oil, salt, and pepper, and eat them up like chips. Thankfully, my body craves something healthy every now and then, because most of the time I just want bread, cheese, wine, and chocolate. And Starbucks green tea frappuccinos…
Here’s my meal plan for the week:
Breakfast: eggs, hash browns, oatmeal, homemade granola with almond-coconut milk
Snacks: apples, peanut butter, carrot sticks, hummus, olives, tortilla chips, salsa, popcorn
—PAUSE. We haven’t talked about popcorn yet. Set those microwaveable bags aside for a moment, and give this Whirly-Pop a try:
David is the King Popcorn Maker in our house. I know he uses 1/2 cup popcorn kernels, Kerry Gold butter, EVOO, and salt… but he uses his own measurements, so I can’t testify to the exact amounts. But whatever he does, it’s magic.—
Lunch: rotisserie chicken, spinach, shredded carrots, radishes, lemon dressing (lemon juice, olive oil, salt and pepper)
Dinner #1: Pasta Arrabbiata with Italian Turkey Sausage
Dinner #2: Lemon Chicken with Roasted Asparagus and Wild Rice
Dinner #3: Fish Tacos with Chips and Guacamole
This dish was inspired by the recipe Penne With A Kick from Hello Fresh!
Here’s what I changed:
- Substitute ground Italian turkey sausage for pancetta
- Substitute whole grain rotini pasta for penne pasta
Kelly from Primally Inspired gets credit for the Lemon Chicken Skillet Recipe! I changed just a couple of things:
- Substitute chicken thighs (trimmed) for chicken breasts
- I didn’t add in a vegetable to the skillet, since I prepared it separately
1 lb. asparagus, ends trimmed
1 tbsp EVOO
Salt and Pepper
Preheat oven 400 degrees. Line a baking sheet with parchment paper. Place asparagus on baking sheet, drizzle with EVOO, salt, and pepper. Use your hands to roll the asparagus back and forth, so they get evenly coated. Roast for 8-10 minutes, depending on the thickness of the asparagus.
Finally, fix up a batch of your favorite wild rice! I used RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice! I use a 2:1 ratio of chicken stock to rice and add a little butter to the chicken stock when it comes to a simmer.
If guacamole is wrong, I don’t want to be right!
This frozen grain crusted baked cod I use here is one of my staples! It’s so easy to throw in the oven while I assemble the fish taco fixin’s. Of course you could use grilled or pan seared fish, too!
To top the fish tacos, I made a Huancaina Sauce, another recipe from Hello Fresh! Click here for the full recipe.
Spicy Black Beans
1 can black beans
1 can Rotel
1 cup frozen corn
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. (or more!) of cayenne pepper
Combine all ingredients in a medium saucepan over medium-high heat and stir. Once the mixture begins to simmer, turn the heat down to low. Let simmer for about 20-25 minutes until reduced and thickened.
2 ripe avocados
1/2 can Rotel, drained, OR 1/2 cup fresh diced tomatoes
2 cloves garlic, minced
1 tbsp. red onion, minced
1 tbsp. fresh lime juice
1/2 tsp. salt
Halve the avocado and score it into cubes. In a medium bowl, use a large spoon to stir and smash the avocado in until it is the texture you prefer. Add rotel or tomatoes, garlic, red onion, and stir to combine. Add fresh lime juice and season to taste. Dip your chips in that tasty goodness!
My mom asked me today if the pictures above were MY pictures, or if I copied them from somewhere else. So if you were wondering as well, the answer is they ARE my pictures, taken with the AH-mazing iPhone 7 Plus, using portrait mode 🙂 LOVE IT SO MUCH. If you’re thinking about upgrading to the iPhone 7, you should definitely get the option with more storage. Because you WILL take more pictures once you discover portrait mode. You just will.
Enjoy the recipes!