Monday’s quinoa salad is very healthy and delicious. It is easy to make and can be made a day ahead of time. You will need cooked quinoa for this recipe. This is a great way to eat protein without the extra fat. This salad will pack nicely for work or school.
Tuesday’s salmon ceviche is made with salmon and capers. My husband learned this recipe in Alaska a few years ago. It is sublime. The fish will ‘cook’ in a citrus marinade. This is a refreshing, healthy, low-cal, low- fat recipe that you can make fairly quickly. You do need to allow the fish to marinate for at least two hours.
Wednesday’s grilled cheese sandwiches are made with basil and tomatoes. The basil adds a lot to this sandwich and you have to use fresh. You will love the flavors in this sandwich. Serve it with a salad.
Thursday’s bacon wrapped chicken thighs require three ingredients: chicken, bbq sauce and bacon. They can be cooked in the oven or on the grill. You can make these with chicken breast if you prefer.
Friday’s red onion burgers have a thick slice of red onion encrusted in the beef patty. The onion caramelizes as it cooks and adds amazing flavor to your burger. You can make these burgers on a grill, skillet or griddle.
Monday’s veggie quesadilla can be made as a vegan fajita if you like. The vegetables are perfectly sautéed and go beautifully on top or inside a quesadilla or a tortilla. This is a very easy meal that will leave you hankering for more. Healthy and delicious.
Tuesday’s fish sticks are deep-fried. They are covered in spiced up layers and have a crisp outer crust with a very tender interior. This crispy fish can be served with a salad if you like. These do not take very long to make and are a real pleasure to eat.
Wednesday’s lamb burgers are served inside a pita pocket. The meat itself is made with Mediterranean flavors and is served with a Tahini sauce and veggies — very special and great for hot summer days. You can cook the meat on the grill or on a skillet or griddle.
Thursday’s pasta is made with chicken, corn and sun-dried tomatoes. It is very easy to make and is loaded in flavor. You can use rotisserie chicken for this recipe is you would like.
Friday’s Korean BBQ beef requires overnight marinating so you will have to prepare it on Thursday. This is also known as Bulgoli. This meat can be cooked on the grill or on a griddle or skillet. It is seriously delicious.
Monday’s soba noodle salad is loaded in Asian flavors. It is made with fresh vegetables and soy ginger vinaigrette. This salad can be made fairly quickly and can be on the table under 30 minutes. This recipe is very satisfying and vegan to boot.
Tuesday’s fried fish sandwich is perfect for this time of the year. You can easily make this sandwich with grilled fish if you prefer. The spread you will be making is a sort of tartar sauce with red onion and capers that goes wonderfully with the fish.
Wednesday’s soup is made in a slow cooker, which is great because it will cook itself and not heat up your kitchen. If you want to keep this vegan simply omit the cheese as a topping. This is a very satisfying and delicious soup.
Thursday’s chicken thighs are marinated overnight in a yogurt sauce so you will have to do this on Wednesday. You can cook this wonderful chicken on the grill or in the oven. This chicken is tender and exotic.
Friday’s pork chops are rubbed with a curry rub and are then cooked in a skillet but can definitely be grilled. You will be serving these with a mango salsa that goes beautifully with the curry flavors. Perfection in every bite.
Monday’s ginger soup is very light. It is made with a ginger based broth and vegetables and tofu. This is a very healthy soup that is low in calories and has virtually no fat. It can also be made quite quickly.
Tuesday’s chicken satay is usually served as an appetizer. The chicken is marinated for a minimum of an hour and then shredded into a skewer and cooked either on the grill or on a griddle or skillet. You will need to make a peanut sauce for this that is made with chunky peanut butter. This is a very special meal. Serve it with a salad and enjoy.
Wednesday’s Mexican shrimp cocktail is one of my favorite meals to eat. It consists of boiled shrimp served in a cold tomato soup with vegetables and avocados. When you are cooking shrimp please make sure that the black vein that runs down the shrimp’s back is removed.
Thursday’s meal is technically breakfast but I love to serve it for dinner as well. I make the salsa from scratch but you can definitely use store bought. The rest is simply heating your tortilla in some oil and frying an egg. Easy peasy and delicious.
Friday’s beef kabobs are made with beef and vegetables. They are basted with a homemade tomato salsa that keeps them moist and delicious. These too can be cooked on a grill or a griddle or skillet.