Weekly Menu Plan: Early Spring Healthy Dinners and Treats

Week one of my fit and healthy weekly menu plan complete. I think it was a success! That Thai Butternut Soup was a HIT! And, although I couldn’t find spaghetti squash at the store, I made the “Skinny” Spaghetti anyways… with creamer potatoes. It was amazing. Although probably not as healthy. I still haven’t stepped on the scale since before I departed on my trip, and I’m curious as to what the results after last week are. I started out strong (exercise and diet), totally blew it on Thursday night out with dinner and drinks, then got a little stomach bug that put my tummy on the straight and narrow.

This week, I”m still feeling a little “iffy” in the tummy department, so I’m starting the weekly menu plan out with a mild mushroom soup and homemade foccacia. I’ve not made foccacia bread before, so I’m looking forward to giving it a go. I’ve incorporated one night of gluten-free into the menu. I actually cook a lot of gluten-free meals, but don’t really highlight them. I’ll try to do better going forward, as I’ve had some requests for those that avoid wheat.

If you follow our menu through to the end, you’ll see some of the items I’m most excited to try: Lollipop cocktail stirrers (I’m thinking mojito with lime lollipop or limencello spritzer with lemon…). Then, then… make sure to stock up on ingredients for the homemade jam that you can use throughout next week, and pick up a few extra strawberries for the yummy open-faced strawberry and avacado sandwich.

I’m excited! What are you most looking forward to trying?

Monday: Vegan

Wild Mushroom Soup (a new personal favorite), from Scandi Home

Homemade Foccacia Bread, from The Paupered Chef

Tuesday

Farmer’s Market Quinoa, from Iowa Girl Eats

Grilled Chicken Sausage – I like Aidell’s Mango and Jalapeno Sausage, but also like just a plain ol’ grilled Turkey Keilbasa (may be my go-to if my tummy is still playing games with me!)

Wednesday – Gluten Free

Dirty Brown Rice with Shrimp, from SkinnyTaste.com

Roasted Carrots – peel and quarter carrots. Place them in jelly roll pan and drizzle with olive oil, salt, pepper and (my favorite spice) Garam Masala. Roast at 450 degrees for 25 minutes, flipping once.

Thursday – Vegetarian

Spring Vegetable Gratin

Mixed Green Salad

Friday – Vegan

Peanut Sauce with Linguini and Broccoli, from Will Cook For Friends

Thai Marinated Cucumbers

Weekend Cooking – Vegetarian

Appetizer – Blackberry Lemon Goat Cheese Squares, from Shutterbean.com

Entree – Orzo Stuffed Peppers, from Health.com

Roasted Green Beans: Trim green beans and place on cooking sheet. Drizzle with olive oil, salt and pepper and roast at 450 degrees for 20-25 minutes, flipping once.