I haven’t done a weekly menu in what feels like AGES!!! However, since my summer vacation is now almost over, it’s time to get back into a weekly menu groove. This week’s menu is all about eating well while maintaining a healthy lifestyle and eating high calorie foods in moderation. Now, let’s get into it.
This week, I am starting to meal prep lunches for the entire week. To kick off my first week at my new job, I will be having an Italian Couscous Salad (minus the salami) using this recipe from Chelsea’s Messy Apron. As someone who LOVES couscous and caprese salad, this meal prep recipe is such an excitement for me to try!
My first meal of the week will be air fryer beer battered cod with a roasted beet and goat cheese salad. The salad will be made with a Spring salad mix which I purchased at my local Food Lion, and I will be roasting the beets before putting them into the salad with some crumbled goat cheese, too.
One of my all-time favorite recipes and the first big girl recipe that I ever made is Tuscan Butter Salmon. Initially, I discovered this gem of a recipe from Delish on Facebook about 3 years ago. Nowadays, I have memorized the recipe for myself and have LOVED enjoying it myself! I will be serving Tuscan Butter salmon atop of some brown rice and with Caesar salad.
If you know me, then you know I LOVE some sautéed kale! I will be making some sautéed kale and keeping this recipe pretty simple by serving it with Alfredo gnocchi using Alfredo sauce from my local Food Lion.
My Dad is coming into town to visit me this weekend, so I will be whipping him up a special meal! Recently, I purchased an Instant Pot and have LOVED using it to make sautéed mushrooms via the sauté function. It is healthy, yet delicious. I will be serving my favorite sautéed mushrooms with some Air Fryer tilapia and some of my favorite spices atop of it all along with my step mom’s amazing signature baked Mac & cheese recipe.
Here’s to a great first week!
XOXO – Katie <3