I’m trying to eat on the lighter side this week–I love pasta and orzo, but it was just too heavy for this hot weather. It was much more difficult to plan ahead with this in mind, but, after a visit to one of my favorite blogs Skinnytaste and this post from a blog I just found called green plate rule, I came up with a plan. This week I’m making Turkey Stuffed Zucchini, Chicken Enchilada Soup, and a Refrigerator Salad Bar with Red Wine Tomato Vinaigrette. Here’s a picture of the final product:
Here are the steps I took to prep these recipes:
1) Prepare the chicken enchilada recipe until everything is in the crock pot.
2) Prepare the turkey stuffing and store to bake later on in the week.
3) Prepare hard-boiled eggs for the refrigerator salad bar.
4) Wash/chop/store eggs, lettuce, cucumbers, tomatoes, onions, and green beans for week night salads.
5) Make the Red Wine Tomato Vinaigrette.
6) Finish the chicken enchilada soup by shredding the chicken and storing.
Here’s the meal plan for the week:
Monday – Chicken Enchilada Soup (Darby gave it 4 out of 5 stars.)
Tuesday – Turkey Stuffed Zucchini (I added some marinara on top, and these were fabulous!)
Wednesday – Leftovers and/or Salad
Thursday – Salad
Friday – Phil’s or The Tavern
By the way, I am in love with prepping/planning out our weekly meals ahead of time. My week nights have never been easier, and we have saved a lot of money since we aren’t eating out as often or getting a prepared meal for $20-30 at the local market.
The Roosevelt Review: I mentioned last week that I was visiting The Roosevelt for dinner. It was outstanding. The drink list and appetizers were amazing. You must try the chicken Nashville Style Hot Chicken Oysters and the Foie Gras Pound Cake with Caramel Ice Cream. Trust me. My only regret is not getting the scallops for my entree. My husband got them, and they were divine. I ordered the mahi special, which was still good, but not as great as the scallops. There was an extreme case of entree envy going on!