Coming in Hot

As promised, my dinner meal plan for the week of 1/6. I will keep from blabbing since I did that, like three days ago. I’ll save up for Thursday! Trying to stay lean on both fronts this week – financially and calorically. Gotta get back on track. I made a huge Costco run so I’m stocked with all things chicken, pork, steak, & shakes.

Sunday, January 6th – Oven Braised Short Ribs with Mashed Potatoes – Go big or go home people. It’s Sunday and we are gearing up for the first full week back, in almost three weeks, so we need something warm and filling in our bellies. This recipe is everything my family needs to go to bed early and sleep soundly. Plus, Sundays are cheat days.

Monday, January 7th – Taco Chicken Salad – Oh Lord in heaven. Today is the first day back for my kiddos. It’s going to be rough. I will probably cook them something super quick and put them to bed as early as they will allow – 6:30 too early? For the grown-ups, I’m going to make this super simple, low fat, salad. P.S. – GO TIGERS. BEAT BAMA!!!!

  • 2 1/2 cups of chicken – I will use a rotisserie
  • 1 1/2 cups non fat greek yogurt
  • Package of taco seasoning
  • Lettuce – any will do
  • 1/2 cup of red onion, red tomato, red bell pepper
  • Juice of 1/2 lime
  • Cilantro & Green Onion for garnish

Combine greek yogurt with package of taco seasoning. Mix in the chicken and veggies. Squeeze lime, top with cilantro and green onion and you are finished people. I will put mine over lettuce but you do what you do!

Tuesday, January 8th – Sweet Chili Coconut Lime Chicken w/Cauli Rice – I told y’all I liked cauli rice. Big Fan. HUGE. I can not get over how much it does not taste like cauliflower. Best starch substitute I have ever come across. Again, I will buy the frozen, pre-shredded, cauli and let it thaw or nuke it for a bit. Then proceed with instructions.

Wednesday, January 9th – Brown Sugar Spiced Tenderloin with Chimichurri – Yes, this does call for you to put a few ingredients into a blender or food processor but you can do this ahead of time. I will probably pulse mine together, the night of, while the tenderloin is cooking. And, I will sear mine and then bake. I don’t really grill, y’all. Serve this with some asparagus.

Thursday, January 10th – Easy, Grilled Mahi with Avocado and Corn Salsa – Avocado may just be one of my favorite foods but the hubs can’t stand it. Sigh. I will omit the avocado, while mixing together the other ingredients, and add the avocado to my dish before serving. I will also make this in the pan – just cook mahi about three minutes, per side, over medium to high heat! Last thing – I will not be shucking corn, y’all. It’s January. I will use frozen corn and just let it come to room temp or, nuke it! PS – mahi is on sale at the Teeter this week!

Friday, January 11th – Slow Cooker Sausage, Spinach and White Bean Soup – We have an oyster roast to attend this evening so I won’t be cooking. I will make this on Saturday for lunch/dinner. If I was making it, during the week, I would chop everything ahead of time to dump and go Friday AM. Perfect to come home to after the longest week ever!

I promised I would share my Ceasar Salad Fillo Cup Recipe so here goes:

  • 2 boxes of frozen fillo cups
  • 7 oz Romaine lettuce, chopped ( I didn’t use it all but that’s how the kind I like is packaged)
  • 1.5 cups rotisserie chicken finely chopped
  • 8 pieces of bacon chopped
  • 3 tbsp. freshly grated parmesan cheese


  • Garlic clove
  • 2 anchovy fillets
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cup mayonnaise
  • 1/2 cup freshly grated parmesan cheese
  • 1 – 2 tbsp Whole Milk to drizzle
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper

Bake Fillo cups as directed. Let cool. Cook bacon. I like to bake my bacon in the oven at 375 for around 15 – 18 minutes. Flip halfway. Place all dressing ingredients, minus the milk, into a blender of food processor and pulse until smooth. IF the dressing is too think, splash in a tablespoon or two of milk. Place chicken, bacon and lettuce in a bowl and mix with 8 tablespoons ( or more if you’d like) of dressing. ( Lucky for you, there will be plenty of dressing leftover) Divide the salad, among the fillo cups, sprinkle with fresh parm and serve!

I hope everyone has a fabulous first week back. What am I saying? Just survive people. We can do this.
XO ~ Kelly D.

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