Weekly Meal Plan for Monday 3.13.23

Instructions

1. Put the broth, grits, salt and pepper in a 4-cup measuring cup.  Mix and microwave.  Remove and add milk and cheddar cheese and
   stir until combined.  Cover with a cloth to keep warm.
2. In a skillet, heat over medium heat with avocado oil spray.  Cook peppers and zucchini for 5 minutes.  Remove from the
   skillet.  Add sliced garlic and cook over medium heat for 2-3 minutes until browned on both sides.  It will crisp as it cools.  In the same
   skillet, cook shrimp 2-3 minutes a side, until opaque and cooked through.
3. Plate!  Put the grits on the bottom, top with the veggies, shrimp and crumbled bacon and chopped parsley.  This was delicious!  The shrimp was just spicy enough, and the grits were so creamy with the added milk and cheese.  

Instructions

1. Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes.Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
2. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes. Add canned tomatoes. (If you don't like chunks like I do, puree at this point). Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.
3. Garnish with nonfat Greek yogurt and shredded cheddar cheese

Instructions

1. Slice the zucchini into wedges. Season the zucchini with the sazon seasoning, salt and pepper.
2. Heat skillet to medium heat. Cook the zucchini for 2 minutes a side. Set aside.
3. Microwave the corn tortillas for 30 seconds. Spray one side with avocado oil spray, flip and build the taco: cheese, zucchini, radish and salsa.
4. Return to the skillet and cook over medium low heat for 5 minutes per side.
5. Add the spinach and serve with your favorite salsa and lime.

Instructions

UPDATE! The next time I made this tofu, I put all the sauce ingredients into a one cup glass measuring cup and microwaved it for one and a half minutes. Then poured that over the cooked tofu - time saver!

Mix the orange sauce ingredients together.  Heat a non-stick skillet over medium heat.  Pour the sauce in the pan and stir, two minutes, until thickened.  If too thick, add the tablespoon of water to thin it out a bit.

Slice the pressed tofu in half, then into cubes.  In a bowl mix the cornstarch, salt and pepper, and toss the tofu to coat on all sides.

Heat a skillet with the avocado oil spray.  In two batches, pan fry the tofu for about 5 minutes for each batch or until crispy on all sides. 

Toss in the prepared orange sauce, and garnish with chopped cilantro or green onions.  Serve with fresh veggies (I did steamed green beans) and rice if you want make a complete meal.

Instructions

1. Heat a skillet over medium heat. Add the pepperoni, carrots and garlic, and cook for about 5 minutes. Add in the tmoatoe paste, crushed tomatoes, beef broth, turkey breast, Italian seasoning, crushed red pepper, salt and pepper, reduce heat to low and simmer for at least 30 minutes.
2. Serve over your favorite pasta.

Instructions

Heat air fryer at 400 for 2 minutes. Spray sliced potatoes with avocado spray, salt and pepper. Add to air fryer and reduce heat to 360 - bake for 5 minutes, toss, then cook at 400 for 5 minutes. The thinner ones will be crispy like potato chips - the thicker ones will be crisp on the edges and creamy in the middle.

Heat skillet to medium heat. Season beef with steakhouse seasoning, spray pan with avocado spray and cook about 2 minutes a side for medium rare.

Mix the flour, garlic salt and seltzer together. Mixed the sliced jalapeños in the batter, letting the excess batter drip off for a crispier jalapeño- once the burger is cooked remove to a plate, and spray the pan with avocado spray and cook the jalapeños about 2 minutes over medium high heat or until the brown and get crispy.

By now your potatoes should be done. While you start to plate, mixed the @alouettecheese with the buttermilk and microwave for 30 seconds.

To Plate:

Tiny dish with ketchup and mustard with pickles on the side.

Baby spinach on the bottom, burger on top, drizzle the jalapeno sauce over the burger and add the crispy jalapenos. Serve with potatoes on the side.