Start by preheating your grill/grill pan to medium heat and coating your tenderloin with a little olive oil. Season it with salt, pepper, and a salt-free seasoning like Mrs. Dash Table Blend (it’s versatile and you can use a lot of it without overpowering the food). Grill it up. It usually takes about 15-17 minutes per side depending on the size of the tenderloin. NOTE: Make extra for Tuesday.
While your tenderloin is cooking, make quinoa per package instructions (I prefer using chicken stock over water for a richer flavor). Let cool. Then add olive oil, balsamic vinegar, salt, and pepper to taste. I tend to use ratios like a salad dressing 2 parts oil to 1 part vinegar and I coat it well because the quinoa absorbs it. Now add goodness from your pantry, like artichoke heart quarters, olives, sun-dried tomatoes, fresh herbs, and feta/Parmesan. NOTE: make extra for Tuesday. Mix and refrigerate. I like to serve this cold, especially in the summer.
On to the green beans. I like using whole green beans and mine are usually frozen. Steam in a covered dish in the microwave with about 2 tbsp of water. Drain and add your favorite balsamic vinaigrette. I often make my own by whisking equal parts extra-virgin olive oil and balsamic vinegar along with salt and pepper to taste (a little more potent than the quinoa dressing). Mix the dressing into green beans just before serving.
Pork Tenderloin (2 meals)
Quinoa (2 meals)
Artichoke Hearts, canned (if desired)
Sun-dried Tomatoes in olive oil (if desired)
Olives (if desired)
Feta/Parmesan (if desired)
Herbs like Parsley and Basil, fresh, if desired
Green Beans, whole, fresh or frozen
Balsamic Vinegar or Vinaigrette
Spice- Mrs. Dash Table Blend or similar
Sauteed Garlic Butter Shrimp with
Caprese Salad and
This may sound complicated, but it’s super fast and easy to get on the table.
Start with the Caprese salad. Slice your tomatoes and fresh mozzarella and wash and dry your basil. Layer tomato, mozzarella, basil, repeat. Just before serving, add sea salt and fresh pepper and drizzle with extra virgin olive oil. TST (time-saving tip)– in a hurry, use cherry tomatoes and mini mozzarella balls.
Let’s get those shrimp cooking. Heat a skillet/saute pan to medium heat and add ~ 1 tablespoon olive oil and 1 tbsp butter. Add chopped garlic to taste (minimum 2 cloves) and saute about 1-2 min. Now add shrimp and cook for 2-3 min on each side. Add salt and pepper to taste. NOTE: Make extra for tomorrow if you want shrimp instead of pork.
“Dippy” Bread is tasty bread dipped in olive oil (and I add balsamic too). I like to pick up some yummy fresh bread from the bakery like rosemary garlic. You can tear it or slice it then dip away. If you don’t need the whole loaf, freeze half right away.
Plate it all up and dig in!
Shrimp, fresh or frozen, peeled
Super Supper Salads with
Pork or Shrimp (using leftover) and
Quinoa Salad (using leftover)
This is such a super fast and tasty dinner. We love a salad like this one that is NOT boring .
Get out the leftover pork or shrimp, leftover quinoa salad, and your salad greens. I prefer arugula or spinach for this.
Place a generous portion of greens in your bowls or on plates. Add a scoop of quinoa salad and top with leftover shrimp or pork.
Add Parmesan for garnish (and taste of course) and drizzle with balsamic vinaigrette or your preferred dressing. Enjoy!
Salad Greens of choice (2 meals)
Parmesan (2 meals)
Balsamic Vinaigrette or dressing of choice
Roasted Chicken Breasts with
Corn on the Cob and
Pressed for time today? You could pick up a rotisserie chicken of your choice.
Preheat oven to 400 degrees. Toss chicken breasts or thighs with olive oil and season with salt, pepper, and table blend Mrs. Dash or Italian seasoning. Place in the oven for 25-30 minutes depending on the type of chicken you’re cooking (just make sure juices run clear). NOTE: Make extra chicken for tomorrow.
While your chicken is cooking, boil or steam your corn on the cob. I boil my corn and place it in boiling water for 8-10 minutes. The time depends on how tender you like it.
Wash and trim the ends off the asparagus. Lay on a baking sheet and drizzle with olive oil. Add salt and pepper to taste and pop in the oven with the chicken for about 15 minutes (or until it reaches your desired texture).
Plate up the goodness, and don’t forget to add some butter to your corn : ).
Chicken Breasts or Thighs, boneless, skinless (2 meals)
Corn on the cob
Spices- Mrs. Dash table blend or Italian seasoning
INGREDIENT NOTE: If you’re worried about issues with canned foods, feel free to buy organic canned products. What you chew is up to you. 😉
Warm leftover chicken in the microwave just before serving. Cover with a wet paper towel to maintain moisture. Add cheese of choice (I’m using cheddar), then salsa and avocado slices.
Drain a can of black beans and can of tomatoes with jalapenos. Mix together. Serve warm or cold depending on how you like (& the temperature today).
Get your salad greens on your plates. Add tomatoes, carrots, cucumbers, or any other veggies on hand. Drizzle on the dressing.
Plate your smothered chicken and spicy black beans next to your salads and ring the dinner bell!
Cheddar Cheese or Cheese of choice
Salsa of choice
Tomatoes with Jalapenos, canned
Salad Greens (if you need more)
Veggies of choice like
Cilantro Lime Dressing or dressing of choice
Grilled Hamburgers w/ fixings
I use beef for my burgers. You can choose lean, but not too lean…you don’t want the burger to taste like a shoe. Add cheese if you like. I know I’m going to!
I always make extra burgers for leftovers.
Preheat your grill or grill pan to medium-high heat and pat out the burger meat of your choice (I usually get 3-4 per pound). Season your patties with salt and pepper. Set aside.
Wash and trim the ends off the zucchini. Slice lengthwise about 1/4 in thick. Add olive oil, salt, and pepper. Grill, flipping once, approximately 6-8 minutes or until desired texture is reached. Just before serving sprinkle with Parmesan. Note: Make extra for tomorrow.
Get your burgers on the grill with the zucchini. Grill them for about 4 minutes per side or to your desired doneness. Melt some cheese on the burgers during the last minute or two of cooking if you like.
Load up your buns with your favorite hamburger toppings. Add a burger patty and a side of zucchini. Yum!
Hamburger meat of choice (beef, pork, turkey, etc.)
Cheese of choice, if desired
Buns of choice
Zucchini (2 meals)
Parmesan cheese (if you need more)
Hamburger Toppings of choice
Oven-Roasted Lemon Butter Salmon with
Zucchini (using leftover) and
Brownies. Yes, brownies. This can be PART OF the meal so it can be enjoyed without feeling like you have to eat everything on your plate to get to it. Use any recipe or mix you prefer.
Bake brownies according to package instructions.
Once your brownies are done, set your oven to 400 degrees. I use fresh or frozen salmon fillets depending on availability. Place thawed salmon fillets on a baking sheet and season with salt & pepper. I like putting a pat of butter and a slice of lemon on top. Bake for approximately 15-17 minutes or until desired level of doneness is reached.
Get out your leftover grilled zucchini and chop into bite-sized pieces and gently warm in the microwave with a pat of butter. Top with more Parmesan if desired.
Plate up your salmon, zucchini, and brownies. What a tasty way to end the week!
Salmon Fillets, fresh or frozen
Brownie fixings (I use the dark chocolate Ghirardelli mix)