Meal Plans: March 8 – 12

Last week, I successfully managed to clean out a lot of items in my pantry and refrigerator. There’s still a little bit of stuff sticking around, but for the most part, I’ve got a pretty fresh start.  This week I was looking for light, easy recipes. Most of the meals are only a protein and some sort of veggie. Simple stuff.  A lot of the ingredients cross-over on dishes too.

The grocery shopping was pretty easy – everything was easy to find and fairly inexpensive. The recipes this week are a mix from Real Simple (I can’t stay away!) and They all come from the ‘healthy’ or ‘light’ sections. Which to me translates to seafood (salmon usually).

So without further adieu, here are this week’s meals:


Roasted Salmon with Spicy Cauliflower

  • 4 garlic cloves
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 head cauliflower (about 2 pounds), cored and cut into large florets
  • 4 skinless salmon fillets (6 to 8 ounces each)
  • 4 thin lemon slices, halved, plus 4 wedges, for serving
  1. Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
  2. Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
  3. Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.



Paprika Spiced Pork Chops with Spinach Saute

  • 1 tablespoon olive oil
  • 4 bone-in pork rib chops (about 1 inch thick; 2 pounds total)
  • 1 teaspoon paprika
  • kosher salt and black pepper
  • 4 scallions, sliced
  • 1/4 cup golden raisins
  • 1 10-ounce package spinach (about 16 loosely packed cups)
  • 1 tablespoon fresh lemon juice
  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
  2. Transfer the pork to a baking sheet and roast in oven until cooked through, 10 to 12 minutes.
  3. Meanwhile, return the skillet to medium heat, add the scallions and raisins, and cook, stirring, for 30 seconds. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, until just wilted, 1 to 2 minutes; stir in the lemon juice. Serve with the pork.



Seared Salmon with Oranges and Fennel

  • 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
  • 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
  1. In a medium bowl, combine orange segments and juice, fennel, olives, lemon juice, and 1 teaspoon oil; season with salt and pepper, and toss gently. Set aside.
  2. In a large nonstick skillet, heat remaining teaspoon oil over medium. Add salmon, flat side down; cook until browned, about 3 minutes. Turn salmon; cook until opaque throughout, 1 to 3 minutes more. Serve salmon topped with orange mixture; garnish with fennel fronds, if desired.



Seared Scallops with Snow Peas and Oranges

  • 1 cup couscous
  • 2 teaspoons plus 1 tablespoon olive oil
  • 16 sea scallops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 1 orange
  • 3/4 pound snow peas, halved lengthwise
  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry, season with ¼ teaspoon each salt and pepper, and cook until opaque throughout and golden brown, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm; wipe out the skillet.
  3. Using a vegetable peeler, remove 4 strips of zest from the orange; thinly slice the zest.
  4. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the snow peas, orange zest, and ¼ teaspoon each salt and pepper and cook, tossing, until the snow peas are just tender, about 2 minutes. Serve with the scallops and couscous.
Lemony Shrimp with White Beans and Couscous
  • 1 10-ounce box couscous (1 1/2 cups)
  • kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 4 scallions, chopped
  • 1 pound medium shrimp, peeled and deveined
  • 1 15.5-ounce can cannellini beans, rinsed
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  1. In a saucepan, bring 2 cups water to a boil. Stir in the couscous and 1/4 teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  2. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
  3. Stir in the beans, parsley, lemon juice, the remaining butter, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 2 to 3 minutes. Serve with the couscous.



2 responses to “Meal Plans: March 8 – 12

  1. Pingback: Mouthwatering Plum Pie | Toya´s Lunch

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