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Meal Plan for May 11 through May 17

Friday, May 10, 2013

Meal Plan for 5/11/13 through 5/17/13

My Mexicanfoodpalooza continues this next week! Iím really loving this Everyday Mexican cookbook. Everything Iíve made from it so far has been so great and delicious, and best of all, pretty low calorie! The Chipotle Meatballs from last week were especially good. We are also finishing up a rainy week here in CO, but the forecast for next week calls for lots of sun and warm weather so Iím happy that I can grill at least a few of the meals. Also, I am now planning dinners for Fridays. We get home from the airport around 6-630 usually and J is usually famished, so Iíve been making meals at home now instead of going out. Lastly, Happy Motherís Day to all you Moms out there. I donít get to see mine for a few more weeks as she lives a few states away, but I hope everyone will have a nice relaxing day. Now, onto the plan!

SATURDAY
LUNCH: I am going to hit up the Mexican supermarket that is in the closest town. Based on what Iíve read, they also serve food so Iím probably going to get myself some tacos before I do my shopping. Almost all of my groceries this week can be purchased there, and Iím guessing theyíll be pretty cheap too.

DINNER: It doesnít look like we have plans to go anywhere, so as long as that stays, I think Iím going to try out this BBQ Chicken with a Mango Pineapple Sauce. It sounds interesting, and mangoes were on sale at Sprouts this week, 3/$1. lemonsandanchovies.com/2
013/04/chicken-with-pineap
ple-mango-chipotle-barbecu
e-sauce/#.UXWjZ7WsiSo
Not sure on sides yet, maybe some grilled asparagus. Depends what strikes my fancy at the store tomorrow. Also, I might make a dessert. I never made J a cake for his birthday, and he loves pineapple upside down cake. Mexican Everyday has a recipe for one that is done in a skillet, so I might try that out if he wants it. It uses a mix of white and whole wheat flour, and yogurt www.fronterafiesta.com/c
ook/desserts/157-pineapple
-or-other-fruit-skillet-up
side-down-cake.html
I did not calculate the calories for this meal as it will be my ďsplurgeĒ meal for the week as per usual for Saturday dinners. But I donít think it will be too bad. Iím not the biggest pineapple fan so Iíll probably just have a small piece of the cake.

SUNDAY
LUNCH: Not sure yet.

DINNER: Red Chile Enchiladas and Classic Mexican Red Rice ellysaysopa.com/2009/11/
02/red-chile-enchiladas-wi
th-chicken-and-melted-cheese/
and robyn-cooks.blogspot.com
/2010/10/classic-mexican-r
ed-rice.html
. These enchiladas have caught my eye for awhile, Iíve had the recipe pinned even before I got the book. They look like a fun little project, making the sauce from dried chiles. There is a quicker weeknight option to do it with dried powders but since Iíll have the time Iím going with the more involved version. Iím using about 14oz of dark meat chicken that Iíve already cooked up and have in the freezer. Iím also excited to try the Mexican rice recipe. Iíve tried a few others that didnít turn out so good, so I usually just buy rice a roni. So hopefully this will be good enough to replace that! Each serving of the enchiladas, which is 3 enchiladas, is 400 calories. The rice is 176 calories.

MONDAY
LUNCH: Leftover enchiladas and rice

DINNER: Grilled Chicken with Ancho Chile Rub, Green Bean and Red Onion Salad, Mexican Rice. lainesrecipebox.blogspot
.com/2010/05/green-bean-sa
lad-with-red-onion-and.html
I donít have a recipe for the chicken, I made the rub from the book but I couldnít find a recipe online. Iím just going to rub it on a chicken breast and grill it up, itís supposed to be 86 degrees on Monday. I actually made the salad last night to go with the chipotle meatballs, and it was very light and refreshing. I cut the olive oil content way down (down to 1tbsp) to save on calories, so itís only 159 calories. The rice will just be leftover rice from Sunday since that makes 6 servings. The rub is only a few calories, so it makes for a pretty light warm weather dinner.

TUESDAY
LUNCH: Leftover enchiladas and rice

DINNER: Maple-Glazed Pork with Veggie and Butternut Squash www.thehomechanne
l.co.za/maple-glazed-chicken/
This was on the menu last week but I got a last minute invite to a Rockies/Yankees baseball game, so I didnít end up making it. The sides are still up in the air a bit, depends what I buy at the store. I have some butternut squash in the freezer though, and I think that will be nice with the maple glaze too.

WEDNESDAY
LUNCH: Leftover enchiladas and rice

DINNER: Chorizo, Potato, and Mushroom Tacos with Roasted Tomatillo Salsa www.pink-parsley.com/201
0/09/chorizo-potato-and-mu
shroom-tacos.html
and www.pink-parsley.com/201
0/09/roasted-tomatillo-sal
sa.html
OK so I know these sound totally wacky, but Iíve actually had a version in a restaurant a few years ago, and itís actually a great combination. The chorizo is Mexican chorizo, which is a loose sausage compared to the cured Spanish kind. Iíve had a pound of chorizo chilling in my freezer for a few months so now I have a use for it! This recipe uses 12oz, and I will use the other 4 in another recipe on Friday. Each serving is 3 tacos, and with the salsa, the total is 610 calories. I actually donít know how accurate this is. I used the generic chorizo entry in the tracker but every place makes their chorizo different, and where I got this doesnít give nutrition info. Oh well!

THURSDAY
LUNCH: Leftover Chorizo tacos

DINNER: Chicken pasta with Tomatillo Salsa. OK so in the book, by the recipe for the tomatillo salsa, he gives a mini recipe to mix the salsa with some cheese (which Iím buying for the enchiladas) and some pasta water to make a sauce for pasta. Iím going to throw in some leftover grilled chicken and thatís dinner. Should be interesting, and a way to use up the tomatillo salsa since I wonít need it all for the tacos. I figured the calories with 7 ounces of chicken and 2 ounces of pasta to be 584.

FRIDAY
LUNCH: Leftover Chorizo Tacos

DINNER: Grilled Pork Tenderloin with Ancho Chile Rub, Roasted Mushroom Spinach Salad with Chorizo www.pink-parsley.com/201
0/01/roasted-mushoom-and-c
horizo-salad.html
So I needed a way to use up the last 4oz of chorizo, since throwing it into the tacos would have made them too high in calorie. This salad looks like a good way to do that. Iíve made a similar salad before with bacon, so why not with chorizo? Itíll be a pretty large salad too, so should make for a very filling dinner. The salad is 307 calories. Again, the rub doesnít have much in the way of calories and Iíll probably have 5oz of pork, which is 285 calories, so the entire dinner is just under 600 calories.

I hope everyone has a great week!
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