So I am getting the hang of Pinterest (you may have seen me poking around on your sites) and although I still have some questions (which if I bump into you I will ask you…just ask Tracey who went running with me yesterday!), I was able to pull together this week’s meal plan based on some of my new recipe finds. Despite being highly distracted by all of the mouth watering desserts, I managed to pin some healthy and tasty looking dinner options as well. All of my hard work last weekend paid off with easy week night meals, so I was motivated to do it again during the Bear’s game today.
Meal Plan 10/06/13
Sunday: Coconut Crusted Tilapia with homemade mashed potatoes
Wednesday: The BOY’s Grill Night
Thursday: Greek Turkey Meatballs
And Because it is National Cookie Month…
And I am yet to bake anything pumpkin flavored…
I am also making…
from Averie Cooks
This afternoon, I lit a pumpkin spice candle, opened up all of our doors and windows, and split my time between the kitchen making food for the week and the couch watching the Bears game.
Our dinner was really simple and turned out fantastic!
I made mashed potatoes for the BOY and a mashed sweet potato and parsnip mix for myself. Since I did all of the cooking, the BOY is in charge of clean up and I can sit down with my feet up and relax a bit…with a cookie of course!
Hope you had a nice weekend!
What are you planning to eat for the week ahead?
Coconut Crusted Tilapia
Adapted from Six Sisters’ Stuff
3 Pieces of Tilapia (about 1 pound)
1/4 cup shredded coconut
1/4 cup Sea Salt and Pepper Triscuits, crushed
2 egg whites, whisked lightly
olive oil spray
Preheat oven to 400 degrees.
Place foil baking sheet and spray with non stick spray.
Combine coconut flakes and crushed crackers in a bowl. Put egg whites in another bowl. Whisk gently.
Dip the Tilapia in the egg, then in the coconut crumb mixture. Then place them on a cookie sheet lined with foil. Bake for 15 minutes, or until Tilapia is done.