Using a weekly meal plan is the best way to cook healthier for your family, save time and money! Each week I share six healthy, family friendly and delicious recipes to help you simplify feeding your families.
Sunday, April 4th | Easter Sunday | If you haven’t planned your Easter menu just yet don’t panic. I have two Easter posts full of yummy choices. Buffet Style Easter Menu or Sit Down Shrimp & Grits!
Monday, April 5th | Parmesan Baked Cod | Total Time: 25 minutes | Cod is a white flaky fish the whole family will love. Topped with a parmesan & panko crust, this fish recipe will come together in no time. Roast asparagus or broccoli florets alongside the cod for a quick & healthy one pan dish!
Tuesday, April 6th | Sheet Pan Quesadilla with Jalapeno Ranch | Total Time: 45 minutes | Such a fun weeknight recipe. Add shredded rotisserie chicken for a more filling recipe. Kid Tip: Let them help you make this one!!
Wednesday, April 7th | Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce | Total Time: 35 minutes | Hard to believe but this is a Skinnytaste recipe. I will purchase pre-made gnocchi to make this one even easier. Meal Prep: Cook extra chicken breasts for kids or lunches. Kid Tip: Serve plain chicken with a side of plain gnocchi (with butter) and some raw veggies.
Thursday, April 8th | Chopped BLT Salad (Or Sammies for the Kids) | Total Time: 30 minutes | Sometimes you just need a yummy salad for supper. Bonus when you can use the salad ingredients to make something your kids won’t complain about eating!
Friday, April 9th | Zoodles with Chicken Sausage and Mushrooms | Total Time: 35 minutes | It’s been a minute since I shared a zoodles recipe and this one looks really easy and delicious. Kid Tip: Serve with regular noodles!
Lunch This Week: Roasted Salmon Taco Bowl with Creamy Avocado Dressing | I teamed up with Rigwa Life to share a new recipe a month to live in their newsletter and on their website. Rigwa Life bowls are my ride or die lunch and entertaining go-to bowls. Perfect for entertaining and lunch on the go, these bowls keep food hot for up to four hours or cold for up to eight. Check them out!
Roasted Salmon Taco Bowls with Creamy Avocado Dressing
Equipment
- Blender or Food Processor
Ingredients
- 4 salmon fillets about 1 – 1.5 lbs
- 3 tbsp. taco seasoning mix
- 1 tbsp. olive oil
- zest of one lime
- 1/2 lime juiced
- cooking spray
Creamy Avocado Dressing
- 1 avocado
- 3 cloves garlic
- 1/4 cup cilantro
- 1/4 cup non fat plain greek yogurt or sour cream
- half of a lime juiced
- 1/4 cup olive oil
- 4 tbsp. water
Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tbsp. sugar
- 1/2 tsp salt
Salad
- mixed greens, sliced avocado, jalapeno, cotija cheese, pickled red onions, cherub tomatoes
Instructions
Salmon
- Preheat oven to 425. Lightly spray a baking sheet with cooking spray. Place salmon onto baking sheet, skin side down, and drizzle with olive oil. Cover fish with taco seasoning. Bake for ten minutes. Set aside.
Avocado Dressing
- Place all ingredients into a blender and blend until smooth. If dressing is too thick, thin out with more water, using a tbsp. at a time. Set aside.
Pickled Red Onions
- Thinly slice red onion. Place red onion, apple cider vinegar, sugar, salt and water in a shallow bowl. Stir to incorporate. Let onions sit at room temperature for thirty minutes. Store onions in fridge for up to a week.
Salad
- Place lettuce, tomatoes, cheese, avocado slices, pickled onions and salmon into your Rigwa. Drizzle with dressing and enjoy!
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