MENU – August Week 3

Week 3

Sunday Menu

  • Cheesy Italian Stuffed Peppers with
  • Garlic Bread

Stuffed peppers are so delicious. I use red, orange, or yellow in this dish because the flavor of green peppers can sometimes be a bit overwhelming.


  • Slice your peppers in half from stem to end (top to bottom). Cut out the stems and scrape the seeds out of your peppers. Place in a baking dish – I use a 9 x 13 in. glass dish and make a lot. I use at least one pepper per person. NOTE: Make extra because we’ll use the leftovers on Tuesday.
  • Preheat your oven to 375 degrees.
  • Place peppers in the microwave and cook on high for 7-10 minutes to soften and shorten cooking time in the oven. Carefully drain any excess water before filling.
  • Start your sauce by browning the meat (I use ground beef but you can use whatever you prefer- chicken, turkey, etc.). I use one pound each ground beef and ground Italian sausage. If you don’t want to use sausage in yours, double your ground meat.
  • Once meat is browned, add jarred spaghetti sauce of choice and a can/box of drained diced tomatoes (if you don’t care for tomato chunks, you can leave them out).
  • Fill each pepper half with prepared sauce. I really fill them up. Top each with about 1/4 c mozzarella cheese.
  • Bake your peppers for 20-30 minutes or until cheese is melted and sauce is bubbling.
  • Drizzle bread with olive oil and sprinkle with garlic powder. Toast it in the oven for the last few minutes that the peppers are cooking. Serve warm. (If you want to use fresh garlic, oil and toast the bread then rub with a fresh garlic clove after it comes out of the oven.) Bake all today for tonight and tomorrow. Or bake some fresh tomorrow.
  • Serve up the cheesy goodness with your bread. We don’t need a side veggie…the peppers are our veggie tonight : )

Grocery Items

  • Bell Peppers (2 meals)
  • Ground Beef/Italian Sausage (2 meals)
  • Mozzarella Cheese, shredded
  • Spaghetti Sauce of choice
  • Diced Tomatoes, can/box
  • Bread of choice (2 meals)
  • Olive Oil
  • Spice: Garlic Powder (or fresh garlic if you prefer)

Monday Menu

  • Pork Tenderloin w/ Fruit Salsa with
  • Cheesy Cauliflower and
  • Sauteed Zucchini
  • Garlic Bread (leftover)

Not feeling like grillin’? You can bake the tenderloin. Baking it whole will take about an hour and a half at 350. To cut that time in half you can cut the tenderloin into 2-inch slices (cutlets) and cook them for about 45 minutes.


  • Start by seasoning your pork tenderloin with a seasoning like Mrs. Dash Table Blend, salt, and pepper. I don’t think you can overdo the Table Blend, but if you’re not sure start with 1/2 tbsp per tenderloin.
  • Preheat your grill to medium heat. Get the pork tenderloin on the grill – it can take 30-35 minutes on medium heat depending on the size of the tenderloin. Just make sure the juices run clear. Let it rest at least 5 minutes before slicing.
  • Wash and trim a head of cauliflower then cut or break it into florets. Put florets in a microwave safe glass dish with 2 tbsp water and steam in the microwave for approximately 10 minutes or until desired texture is reached. Drain, add pepper to taste, and sprinkle with at least 1 cup shredded cheddar cheese.
  • Clean and trim the ends off the zucchini. Slice in half length-wise and then into half circles about 1/4 inch thick. Preheat a large saute pan to medium heat. Add 1-2 tbsp olive oil and start sauteing the zucchini until tender (~ 7-9 minutes). Season with salt, pepper, and dried oregano (1/4-1/2 tsp for the whole pan). NOTE: Go ahead a make enough to mix into tomorrow’s pasta.
  • Reheat bread from yesterday or make fresh. Drizzle bread with olive oil and sprinkle with garlic powder. Toast it in the oven for the last few minutes that the peppers are cooking. Serve warm.
  • Slice pork, plate it up, and top with a fruit salsa of choice. I’ve really been liking pineapple-mango salsa. Serve it up with your tasty cheesy cauliflower and zucchini. Dig in!

Grocery Items

  • Pork Tenderloin
  • Cauliflower
  • Cheddar Cheese, shredded
  • Zucchini (2 meals)
  • Fruit Salsa of choice
  • Olive Oil
  • Spice: Table Blend Mrs. Dash or similar, and Oregano, dried

Tuesday Menu

  • Meaty Pepper Sauce (using leftover peppers & sauce) over Pasta with
  • Zucchini (leftover)


  • Get your pasta water boiling and cook pasta according to package instructions.
  • Pull out your leftover stuffed peppers and coarsely chop on a cutting board. Reheat on the stove or in the microwave. I usually add just a little olive oil when reheating in a pan.
  • Reheat your zucchini in the microwave and set aside.
  • Once pasta is ready, drain and place about 1 cup into large bowls or on plates. Drizzle with olive oil. Now top with your sauteed zucchini and then your meaty pepper sauce. Sprinkle grated Parmesan on top and enjoy. Molto bene!

Grocery Items

  • Pasta of choice
  • Parmesan, grated
  • Olive Oil

Wednesday Menu

  • Greek Salads with
  • Sauteed Shrimp and
  • Pita Points

Crunched for time? Pick up a rotisserie chicken of choice for your protein OR use leftover pork tenderloin if you have some.


  • Preheat your oven to 400 degrees. Slice pitas into quarters using a pizza cutter. Use about 1/2 a pita per person. Drizzle with olive oil and dust with garlic powder. Put in the oven for 5 minutes to warm.
  • Put mixed greens in large salad bowls. Top each with cherry tomatoes, sliced cucumbers, crumbled feta, kalamata olives, and sliced red onions (if you like them). Sprinkle salad with dried oregano.
  • Heat a saute pan to medium heat with a little olive oil and 2 cloves of garlic, minced. Add shrimp and cook until done, about 2-3 minutes on each side. Add salt and pepper to taste. Top your salads with the shrimp.
  • You can use a store-bought vinaigrette or simply drizzle your salads with a little high-quality extra virgin olive oil and balsamic/red wine vinegar.
  • Serve pita points with your super yummy salads. Enjoy!

Grocery Items

  • Pitas
  • Shrimp, fresh or frozen of choice
  • Mixed Greens
  • Cherry Tomatoes
  • Cucumbers
  • Feta Cheese
  • Kalamata/Black Olives
  • Red Onion (optional)
  • Garlic, fresh
  • Vinaigrette Salad Dressing
  • Spice: Oregano, dried, and Garlic Powder

Thursday Menu

  • Omelet/Egg Scramble with
  • Honey Butter English Muffins and
  • Strawberries

I love breakfast for dinner. It’s fast, tasty, and usually easy.


  • Depending on how many you’re cooking for, you can make an omelet or just scrambled eggs. The key to making an omelet is adding enough oil to your pan to prevent sticking. I use a little olive oil and butter.
  • Preheat your pan to medium heat with enough olive oil and butter to coat the bottom of the pan. Add any veggies you have on hand and cook them until they are soft. Add beaten eggs (2-3 per person) and cook until mostly set (or scrambled). Add cheese and continue to cook until cheese it melted.
  • Serve with warmed or toasted English muffins. I like to add butter and a drizzle of honey.
  • Place your washed and dried strawberries with your omelet and muffin. Brinner time!

Grocery Items

  • Eggs
  • Cheese of choice
  • Veggies like
    • Onions
    • Bell Peppers
    • Mushrooms
    • Etc.
  • English Muffins
  • Olive Oil
  • Butter
  • Honey (2 meals)
  • Strawberries

Friday Menu

  • Honey Glazed Salmon with
  • Brussels Sprouts and
  • Fruit Salad


  • Preheat your oven to 400 degrees.
  • Wash, trim, and slice Brussels sprouts in half from top to bottom. If they’re larger, go ahead and quarter them as well. Make about 1 cup per person. Put them in a bowl and toss with olive oil (2+ tbsp), salt, pepper. Set aside.
  • Place thawed frozen or fresh salmon of your choice on a foil-lined baking pan. Season with salt and pepper. Drizzle with your favorite honey. Pop in the oven for 15-18 minutes or until desired doneness is reached.
  • Now heat a medium skillet to medium heat. Add about 1-2 tbsp olive oil to the pan. Place your Brussels sprouts in the pan cut side down. Let cook for about 4 minutes or until cut side browns. Stir and turn sprouts over. Add 2 tbsp water, cover, and continue cooking for about 4-5 minutes until tender. Remove from heat. Toss with 1-2 tbsp balsamic vinegar before serving.
  • Use any fruit you have around or that you like for your fruit salad. Mix it all up and serve alongside your salmon and sprouts. What a beautiful plate!

Grocery Items

  • Salmon, fresh or frozen, skinless
  • Balsamic Vinegar
  • Brussels Sprouts
  • Honey, if you need more
  • Fruit like
    • Berries
    • Apples
    • Oranges
    • Grapes
    • Etc.

Saturday Menu

  • Grilled Chicken BLTAs with
  • Dippy Veggies

TIME SAVER-Pick up a deli turkey or chicken of your choice if you don’t have time to grill the chicken.


  • Start your bacon. I use real thick cut bacon. Cook 2-3 slices per sandwich. You can cook it on the stove in your frying pan or bake in the oven at 350 for about 20 minutes.
  • Preheat your grill or grill pan to medium heat. Coat boneless, skinless chicken breasts with olive oil and season with salt and pepper. Grill them for 6-8 min per side or until juices run clear.
  • Meanwhile, slice your tomatoes and avocados and get your lettuce washed.
  • Slice any veggies you like for dipping. I like celery, carrots, and sugar snap peas. Add a side of ranch or dressing of choice.
  • When the chicken is done, carefully slice it into thin strips to put on your sandwich.
  • Slap those BLTAs together. I use a smear of mayo my bread. You can toast your bread or not. Layer chicken, bacon, lettuce, tomato, and avocado.
  • Serve BLTAs alongside your dippy veggies. Yum-O!

Grocery Items

  • Bread of choice
  • Chicken Breasts, boneless, skinless
  • Bacon
  • Avocado
  • Lettuce like Romaine or Bibb
  • Tomato for slicing
  • Dipping Veggies of choice like:
    • Celery
    • Carrots
    • Sugar Snap Peas
    • Etc.
  • Ranch Dressing or dressing of choice
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