2nd week 2/14

I thought I would post this now so you all had a jump start on your shopping. I can not wait to try my meals this week. They both look so Yummy.

Amanda-Tilapia Fish Tacos & Black Beans & Rice

Ingredients

• Tilapia
• Extra-virgin olive oil, for drizzling
• Salt and pepper
• 2 plum tomatoes, seeded and chopped (will not chop...thinking it might get soggy??)
• 2 green onions - will chop for you
• whole wheat tortillas

Directions

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle tilapia with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Grill fish 4 to 5 minutes on each side or until opaque. Flake fish into large chunks with a fork.

Stir in diced tomatoes and green onion to guacamole sauce.

When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

Lu- Pork Loin

Pork Loin

Follow instructions on package. 

Serve with salad and potatoes and carrots

ROASTED POTATOES AND CARROTS

Preheat oven to 400 degrees. Line a cookie sheet with foil. (You can also do these in a 9X13 Pyrex dish.) Dice up potatoes and throw onto cookie sheet with carrots and onions. (I have already cut these up for you). Drizzle olive oil over top and toss veggies, making sure that they are all covered with oil. Then sprinkle with Rosemary Garlic Seasoning and salt (be sure to use a good amount of salt) and pepper. Toss again. Bake for -I have no idea how long- until veggies are tender, tossing every 15 mins

Mel- BBQ Chicken Burgers, chips and Asparagus

Wheat buns

Chicken marinated in BBQ sauce

lettuce

tomato

Cheese

Onion

Grill Chicken until juices run clear, and assemble burgers to your liking.

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

So excited about the menu for this week. Let me know if you have any questions or want to make any changes.