This is my norm

I hope this will be helpful to you and if not 🙂 sorry!

I shop, organize and plan on Monday’s so those days are either, eat leftovers from the weekend or “wing it” meals…you know just find something at home and whip it up.

Some things are left blank…i use fill in things for those. Like cereal, muffins that I’ve made the day before, toster streudles, waffles…whatever i have on hand.

so here you go, meals for the whole week! Go to the grocery store and get ready to eat !

L

Turkery Burgers
1lb. ground turkey breast
1/4 onion, shredded, on the large holes of hand grater or in a food processor
1/4 cup finely chopped green onion (scallion)
2 slices whole wheat bread, toasted and processed in a food processor for 1 minute to make crumbs
1/4 cup liquid eggs

4 whole weat hamburger burns ( i used the potato bread kind)

8 leaves romaine
8 thick slices of tomato
4 slices red onion
( i cheated and bought a ready sliced pack in the deli section, by the bagged salad, it had sliced onions, lettuce and tomato)

Thoroughly mix the turkey, onion, green onion, bread crumbs, egg, garlic, mustard and pepper to taste in a large bowl. Form the mixture into 4 patties. heat a large, heavy-bottomed skillet over medium heat. Lightly coat the pan with cooking spray and place the patties in the pan. Cook until the pink just disappears in the center, about 4 minutes on each side, or until a thermometer inserted in the center of the burger reads 160 degreesF. Slice the buns. I toasted ours. Spread each top with mustard. Place the lettuce, tomato, onion and burger on the bottom bun and cover with the top and serve.

Tuesday
B-Classic Banana Bread
L-Dripping Roast beef sandwiches
D-Turkey w Wild Rice Dressing

Classic Banana Bread
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
cooking spray

preheat oven to 350 degrees F.  lightly spoon flour into dry measuring cups; level with a knife. Combine flour,  baking soda, and salt, stirring with a whisk.  Place sugar and butter in a large bowl, and beat with a mixer at med. speed until blended. (about 1 min.) Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture, beat at low speed just until moist.  Spoon batter into a 8×4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 min. in a pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 14 servings.

Dripping Roast Beef Sandwich

1/4 cup drained hot or mild pickled banana pepper strips

Wednesday
B
L- Crepe Rolls & leftover fruit salad
D-Grilled Pork Tenderloin & Peaches

Crepe Rolls

3/4 cup olive oil

1 Tbsp. lemon juice
2 tsp. lemon peel, grated

1 log (4oz. goat cheese, softened) I used the sundried tomato flavored one
3 Tbsp. mayonnaise
2 Tbsp. sun-dried tomatoes, drained and chopped
1 pkg. 5oz. Dole Spring mix salad blend
10 (8in.) prepared crepes
2 cups rotisserie chicken, shredded

Grilled Pork Tenderloin & Peaches
3 Tbsp canola oil
2 Tbsp fresh rosemary, finely chopped
1/2 tsp coarse black pepper
1 1/2 lbs. pork tenderloin, fat trimmed
Kosher salt
Reserved peach glaze (from below recipe)
Rosemary sprigs, for garnish

Whisk the oil, rosemary and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1-8 hours. Heat grill to high. Remove pork from the refrigerator 20 min. before grilling. Season tenderloin liberally  with salt and grill on all sides until golden brown and slightly charred, 2 min. per side. Brush with peach glaze, cover, and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145 degrees.  Remove to a cutting board, tent with foil, and let rest 10 min.  Slice into 1/2 inch thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Garnish with rosemary springs.

Peach Glaze (Peaches Agrodolce)
1 cup red-wine vinegar
1/4 cup water
1/2 cup honey
salt and fresh black pepper
3 slightly under-ripe peaches, halved, pitted and each half sliced into quarters
Bring the vinegar, water, honey, salt and pepper to a simmer in a large high-sided saute pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 min.  Remove the peaches to a plate; continue cooking the liquid until slightly reduced, 5 min. Transfer half of the glaze to a small bowl.

D-Cornflake Crusted Fish, Bunny Pasta & Cheese, Croissants

Pasta Con Aglio E Olio
1 pkg thin spaghetti
6 tbsp olive or veg. oil or butter (choose olive!!)
4 tsp finely chopped fresh garlic or 1/2 tsp garlic powder
1 tsp salt
1/2 tsp dried oregano leaves

Cook pasta according to package directions. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn. Toss hot pasta w oil mixture; season w salt and pepper, if desired. Serve immediately.   I mixed in some chopped fresh tomatoes and 1/4 red bell pepper. Use whatever veggies you have on hand or add chicken, beef or seafood.

Serve with a chopped salad.

Corn Flake Crusted Fish Fillets with Dilled Tartar Sauce

1/2 cup mayo (do not use salad dressing)
1 tablespoon finely chopped onion
2 tablespoons dill pickle relish
1/2 cup Gold Medal all purpose flour
1 teaspoon salt
2 eggs
3 tablespoons water
3 cups corn flakes cereal, crushed (about 1 2/3 cups)
4 cod fillets (i like to use the orange roughy instead that come in the kroger prepacks)
1/2 cup vegetable oil
In small bowl, mix mayo, onion and pickle relish. Cover. Refrigerate. Meanwhile, in a shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.  In 12 in. skillet, heat oil over medium heat until hot. Keeping at least 1 in. between fish fillets and cooking in bathes if needed, cook fish in oil 3-4 min. each side, turning once, until well browned and fish flakes easily with fork. Serve fish topped with sauce.

Lemon Glazed Zucchini Quick Bread
2 1/3 cups all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low fat milk
1/4 cup canola oil
2 tablespoons grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 8×4 inch loaf pan coated with cooking spray. Bake at 350degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool loaf 10 min. in a pan on a wire rack; remove loaf from pan. Cool completely on wire rack. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf. Makes 14 servings.

Parmesan Orzo & Meatballs
1 1/2 cups frozen bell pepper and onion stir-fry (1lb bag)
2 tablespoons intalian dressing
1 can (14 oz.) beef broth
1 cup uncooked orzo
16 frozen cooked italian style meatballs (from 16 oz. bag)
1 large tomato, chopped
2 tablespoons chopped fresh parsley
1/4 cup shredded parmesan cheese

In 12 in. skillet, cook stir fry veggies and dressing over med. high heat 2 min. Stir in broth; heat to boiling. Stir in pasta and meatballs. Heat to boiling;reduce heat to low. Cover; cook 10 min, stirring occassionally. Stir in tomato. Cover; cook 3-5 min or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.