Meal Plan Week 20 – 2023

Monday – Cheeseburgers & Potato Wedges
TuesdayScrambled Eggs, Bacon & Blueberry Muffins
Wednesday – Cold Plate
Thursday – Glazed Meatloaf, Baked Potato & Seasonal Veg
Friday – Pizza
Saturday – Grilled Chicken, Pasta Alfredo & Seasonal Veg
Sunday – BONUS! I’m Cooking for guests, Fish Tacos

Cheeseburgers & Potato Wedges

While others at the table enjoyed their burger on a bun, I skipped the bread in deference for some sautéed mushrooms topped with my decadent Blue Cheese Dressing.

From LIGHT Farms: Grassfed Ground Beef.

Scrambled Eggs, Bacon & Blueberry Muffins

Everyone at the dinner table melted in their chairs over these muffins. I made a double batch so they could live on as leftovers for breakfasts for the rest of the week. I’ve published the recipe for you here so YOU can make them too.

From LIGHT Farms: Eggs, Strawberries.

Cold Plate

Always a hit, cold plate this week was no exception. I started with a salad of spring mix, strawberries and blue cheese crumbles with poppy seed vinaigrette.

I also made a double batch of Cheddar Drop Biscuits (a copycat of Red Lobster’s Cheddar Bay Biscuits).

When in Florida last week, I grabbed a few blocks of cheese that looked interesting. I grilled some chicken tenders for protein and added some raw fruit and veggies.

It’s fun, easy eating. (What is Cold Plate?)

From LIGHT Farms: Strawberries.

Glazed Meatloaf, Baked Potato & Zucchini

The zucchini is coming on strong in the Field Garden so I decided to try the Thomas Keller Zucchini recipe that’s all over TikTok. It was easy and delicious. Definitely a repeater, but not life-changing like the TikToks say.

From LIGHT Farms: Grassfed Ground Beef, Parsley, Cutting Celery, Zucchini, Eggs.

BBQ Pulled Pork Pizza

Just WOW. I wanted to do something different this week with the pizza so I decided to switch up the usual BBQ Chicken Pizza with some of the prepped pulled pork from my freezer.

This was over the top good and all my guys raved.

I started with my deep dish pizza dough recipe that I prepped in my bread maker before work and stored in the fridge during the day.

After a 5 minute prebake, I topped it lightly with BBQ sauce, then 1/2 pound of mozzarella, 1/2 pound of sharp cheddar, 1/2 pound of pulled pork, red onion and a drizzle more of BBQ sauce. Out of the oven, I added fresh cilantro.

Definitely not the last installment of this gem.

From LIGHT Farms: Cilantro.

Oven Fried Chicken Legs w/ Primavera Alfredo Pasta

Organic chicken legs were on sale at the grocery store so I couldn’t resist that. It’s a controversy, I know, but I think dark meat wins out over white meat every day.

I built a homemade alfredo sauce in the pan, added my cooked penne and roasted vegetable medley of zucchini, squash, carrots, grape tomatoes and garlic and topped it with more grated asiago and purple basil. Scrumptious.

From LIGHT Farms: Zucchini, Yellow Squash, Purple Basil.

Fish Tacos

We had guests on Sunday for dinner and we all enjoyed these fish tacos. I started with a batch of homemade flour tortillas and pan seared cod.

Earlier in the day I made Cilantro Cream, Purple Cabbage Slaw and Mexican Street Corn.

It all got eaten.

From LIGHT Farms: Cilantro.

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