Sunday night when I got home from our Easter Celebrations and I had a bit of time to let my meal settle, I made some dinner and lunches for the week. I have to do this ahead of time given I work every day. It is nice to be able to grab and go and really it is faster to just do it all at once than get all of the salad stuff out each day.
My menu this week is SALAD of course 2 with left over roasted chicken from Costco, because I buy one pretty much every week. It's easy, cheap, delicious, and doesn't take hardly any of my time. The other 2 salads I used leftover Easter Ham. My salads include red peppers, romaine lettuce, sugar snap pea's, carrots, grape tomato's, celery. I love the Kraft light Balsamic Vinegar Dressing, but what I love most about my salads are the wasabi peas that I add to the top. There is something about the crunch and zing they add to my salads that I just can't get enough of.
Aunt Leslie also sent me home with Broccoli that I paired with my Lemon Mahi Mahi the last 2 nights. Here is the recipe I made with my stolen lemons:
1 lemon juiced
grated lemon rind
2 green onions chopped
1 tsp minced garlic
Fresh Rosemary from my herb garden
salt and pepper
a bit of olive oil
Mix and pour over Mahi Mahi. Bake at 325 x 20 minutes, turning at 10 minutes.
This was so yummy and light!
Weekly Menu Plan #106
1 day ago