Monday – BBQ grilled chicken with rice and garlic and balsamic roasted brussel sprouts. A perfect, easy Monday night dinner to get back into the swing of things.
Tuesday – Cobb salad wraps. I love making cobb salads for dinner for a couple of reasons: 1. It’s healthy and 2. It’s filling enough so I’m not hungry an hour later. When I came across this recipe for a cobb salad wrap, I knew I had to try it!
Wednesday – Chicken sausage strombolli. This is a repeat, but that’s okay! It’s one of my go-to recipes, and since I had the dough and chicken sausage in the freezer and leftover tomato sauce in the fridge, it was a no-brainer!
Thursday – Zucchini pasta with avocado cream sauce. First time using my spiralizer for a full meal! I’m so excited! It’s like Christmas morning!! This recipe was kinda of an experiement. I used two zucchinis, which was enough for two people. I didn’t cook them in any way, ate them raw. For the avocado cream sauce I used two avocados, two whole garlic cloves, a lot of fresh basil, and only about 1/4 cup of olive oil. It tasted great!
I used the Veggetti spiralizer and it was super easy and quick! Also it’s very affordable. I bought mine at Bed, Bath, and Beyond for $15. With the Veggetti, you have the option of a thick or thin noodle; I grated the zucchini through both, but saw no difference. Stay tuned for a separate post on the Veggetti later this week!
Friday– Turkey tacos. I make my own taco seasoning sauce using onion power, garlic powder, chili powder, paprika, and ground cumin. Serve with a side of guacamole and you got yourself a pretty aweome Friday night dinner!
Brown the meat over a skillet, stirring often. Drain fat if any (usually when I use ground turkey, there isn’t much fat). For 1 lb meat, add 1/2 cup of water and spices
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoon ground cumin
- salt and pepper to taste
Lower the heat and let meat simmer until the water is absorbed.