Alleluhia! We survived the long Thanksgiving weekend! We were able to spend the weekend visiting both my side and my husband’s side of the family. Between both sides, this included 3 turkeys, 2 hams and 18 desserts! Uffdah (said in my best Minnesotan accent).

The kiddos are spending additional time with Oma and Papa and Grandma and Grandpa and will be coming back up on Wednesday. That means that we are child-free for 2 more days. Wahoo! Don’t get me wrong, I love my kids, but having a couple days of not picking up the same toys/books 17 times in the same day will be very much enjoyed.

On to the mealplan.

Monday:

Sloppy Joes and a salad.
I work late on Monday and we have leftover sloppy joes in the freezer. A quick and easy supper. Plus, a nice, big salad sounds really good right now after sampling most of those 18 desserts over the weekend.

Tuesday:

Pork Tenderloin, rice and sauteed broccoli
I love those little, pre-packaged pork tenderloins. They bake up in around 45 minutes and are so moist and flavorful. YUM.

Wednesday:

Chicken Fajitas
I plan on using some of the cilantro lime marinated chicken breasts I purchased from the fresh meat case a couple weeks ago and throwing in some sauteed onions and peppers. I’m sure a little guacamole will make the table too.

Thursday:

Salmon, rice and frozen vegetables
I’m not exactly sure how I will be making the salmon, but it will most likely be seasoned (salt, pepper and brown sugar) and baked.

Friday:

Fish Tacos
Prepared for your life to be changed. These tacos are amazing. If you haven’t ever tried fish tacos before, don’t scruntch up your nose. Instead, grab some fish fillets, tortillas, lime, cilantro, shredded cabbage and avocadoes and brace your self!
This is a modified recipe from a long-time friend of mine.

Fish Tacos

(Serves 2: 2 tacos each).
All you need:
¼ cup fat-free plain Greek yogurt (or sour cream)
1 lime, juiced
1/2 tsp salt, divided
¼ tsp black pepper, divided
2 cups shredded cabbage
½ cup chopped cilantro
½ jalapeño, seeded and diced (optional)
4 green onions, diced
2 (8 oz each) white fish fillets (tilapia, cod, mahi mahi, swai)
1 tbsp canola oil
4 corn tortillas or crunchy taco shells
1/2 avocado, sliced

All you do:
1. In a medium bowl, mix Greek yogurt, lime juice, ¼ tsp. salt and 1/8 tsp. black pepper. Reserve half for dressing later.
2. Mix half of dressing with cabbage, cilantro, jalapeño and green onions. Set aside.
3. Season fish with remaining ¼ tsp. salt and 1/8 tsp. pepper. Cook in oil in skillet for 8-10 minutes or until it is opaque and flakey.
4. To assemble taco, place fish into tortilla; top with cabbage mixture, sliced avocado and remaining dressing.

Nutrition facts per serving: Calories 510; Total Fat 19 g; Saturated Fat 3.5 g; Carbohydrates 33 g; Dietary Fiber 6 g; Protein 52 g; Sodium 730 mg

Saturday:

Lasagna Roll-ups and salad
I am very peticular with my lasagna. I really like lasagna, if it is good. This is one of my favorite ways to eat it. It takes a little bit more work since you roll up each ingredient in each lasagna noodle, but it helps keep the flavors a bit more separate and distinct instead of mushing all together like traditional lasagna (a plus for me).

Sunday:

Soup and Sandwich
Sundays are a day of minimal cooking for me. I tend to do a lot of cooking during the week and Sundays are my restful day. So for lunch we will eat leftovers after church and supper will consist of Chicken Wild Rice Soup (a boughten kit) and lunchmeat sandwiches.