Well, I’m back. Belize was amazing, and I’ll be writing about that (hopefully) tomorrow, once I’ve gotten time to recover from vacation and gotten a chance to edit all of those photos. We had incredible experiences, great food, and a heck-ton of booze. Lots and lots of booze. Because of my vacation indulgence (and because swim suit season is fast approaching), this weekly meal plan will be as close to a “diet-menu” as I plan to ever get.
Want a light supper menu for this week, too? Cook along with me and hopefully we’ll see results together!
I’d also LOVE to see your favorite “light” recipes. Have one to share? Include it using the “Inlinkz” tool below. I have a feeling our light-menu plan will continue for a few weeks, so we’ll plan on highlighting your recipes in our upcoming Menus on Mondays series.
Too late to help you… sorry. I blame vacation! 🙂
Tuesday – Vegan
Thai Butternut Soup (sub Vegan-style fish sauce), from Cooking Light
Steamed Vegetable Gyoza (from frozen section, I like Trader Joe’s)
Grilled Chicken (marinate in Allegro or your favorite homemade marinade or dressing)
Foil Baked Fish with Black Beans and Corn, from Pink Parsley
Mixed Greens Salad
Thai Turkey Salad, from Real Simple
Weekend Entertaining – Vegan, Slow Cooker
Steamed Edamame with Sea Salt, appetizer
Lentil and Pumpkin Curry (I plan to substitute curry powder for chili powder), from Spry Living
Whole Wheat Couscous
I’ll drink a beer for dessert!
Roasted Tomato and Caramelized Onion Farro Salad, from Joy the Baker