Weekly Meal Plan 1/15-1/19
It’s freezer clean-out week so we have a very random menu. I found 2 types of fish buried deep in the abyss along with some leftover taco meat. And, a fridge drawer with some ham that needs some attention. I love a good purge!
Grilled Salmon with Dill Caper Sauce - Simple is best here! Learn the basics and expand your menu with sauces & sides.
4-6 salmon filets
salt & pepper
Lemons
For the Sauce:
1/2 Cup sour cream
4 Tablespoon mayo
2 Tablespoons capers, chopped
1 clove garlic, minced
1 Tablespoon dry dill
1/2 Tablespoon lemon juice
salt & pepper to taste
Mix all ingredients for sauce and store in the fridge until ready to use.
Season salmon with salt & pepper and light the grill. (You can do this in an air fryer, oven, or stove too.)
Once the grill is ready, grill salmon, skin side down for 5 minutes, and then gently flip and grill another 5 minutes or until done to the likeness you prefer.
Serve with a dollop of dill sauce.
Pizza Cups - These little bites of all things perfect, are a great way to use up leftovers you’ve been saving because waste not want not. I save allthethings! Even that little bit of sausage, or mushrooms, or anything you’d like on a pizza. Save it. And make these! Plan on 3 per person and serve with a salad.
12 slices of thin deli ham
1.5 cups + Shredded mozzarella cheese (more or less depending on what other toppings you have.
3/4 cup Pizza sauce, or marinara
Any pizza toppings you like!
Things like:
pepperoni
onions, cooked
olives
bacon
ricotta
mushrooms, cooked
sausage, cooked
basil
You get the idea! Skies the limit here!
Preheat the oven to 350 degrees.
Take the deli ham and fill the cupcake wells making sure there are no holes in the bottoms. Overlapping a little on top is okay.
Layer in this order:
Mozzarella
1 Tablespoon of sauce
All the toppings you want
End with more mozzarella. Mounding is okay as the cheese melts down.
Bake until cheese is melted and the ham has crisped a little on the edges. 15ish minutes depending on your oven.
Once they are done, remove the pizza cups onto a paper towel before serving to blot some of the liquid that will collect.
Taco Salad - It really doesn’t get any easier than this one friends. I make this when I have leftover taco meat to make it even easier.
1.5 lbs ground beef
1 onion, diced
Taco Seasoning, use your favorite
Shredded cheddar, monetary jack, pepper jack, or Colby jack
Cut da Carb wraps, Joseph Lavash Bread, or a large tortilla
Refried beans
Oil for frying
Cilantro, optional for topping
Your fave taco toppings, don’t forget the queso!
Dice onions and sauté in oil until golden.
Once the onions are done add the ground beef, brown & drain if needed.
Add in the taco seasoning and stir to combine. Keep warm.
Heat refried beans. Add in a dollop of sour cream to make them extra yummy.
Make your taco bowls by heating enough oil to crisp up whatever shell you decide to use. I use the smallest saucepan I have so the shells have nowhere to go but into a ‘bowl shape’. Use tongs to make this easier.
Fill your bowl (shell) with the beans and then the taco meat and all the toppings you like!
Fish en Papillote - Pronounced, ‘ahn-pa-pee-yawt’ and French for, ‘in paper’. I love making this because everyone gets their own little package to open for dinner. And they are totally customizable.
Here's how to assemble these. Of course, customize them to your liking:
Spinach
Lemon
Mahi, or other white fish
Salt & pepper
Onion
Tomatoes
Garlic butter
White Wine, just a Tablespoon or so
Olive oil
Fold to seal, bake at 400° for 12 minutes. Check your parchment paper for max oven temp, mine is 400°.
Click here to see them being assembled on Instagram.