Menu Plan Monday....

We are starting week #3 on our diet. It is going pretty well! Last week we had a couple of winners and a couple that won't make it back on the menu!! Scroll down and I'll share some of the recipes!!

First, we LOVED the pepper steak and herbed veggie saute. It is a little spicy, but oh so good!!

The pumpkin seed chicken with acorn squash was also really good. I especially loved the squash!!

Monday--Breakfast:grapes
Snack: canteloupe
Lunch: leftover olive tapenade chicken with cucumber salad
Snack: almonds
Dinner: salmon with lentil salad

Tuesday--Breakfast: Yogurt with Berries
Snack: nectarine
Lunch: leftover salmon with lentil salad
Snack: carrot sticks
Dinner: London broil and sauteed broccoli

Wednesday--Breakfast: scrambled eggs
Snack: pumpkin seeds
Lunch: leftover London broil and sauteed broccoli
Snack: orange
Dinner: coconut milk soup with miso grilled veggies

Thursday--Breakfast:Yogurt with berries
Snack: apple
Lunch: leftover coconut milk soup with miso grilled veggies
Snack: celery sticks with almond butter
Dinner: roast beef and steamed Normandy veggies

Friday--Breakfast:grapes
Snack: nectarine
Lunch: leftover roast beef and steamed Normandy veggies
Snack: pecans
Dinner: broiled halibut with grilled artichokes

Saturday--Breakfast: sundried tomato frittata
Snack: pear
Lunch: Cilantro Lime Chicken Cacciatore
Snack: pineapple
Dinner: chicken salad wraps with tomato basil soup

Sunday--Breakfast: strawberry breakfast smoothie
Snack: pecans
Lunch: leftover Cilantro Lime Chicken Cacciatore
Snack: apple
Dinner: chilled Asian steak salad


All recipes are from www.perfectweightamerica.com.
Honey-Mustard Acorn Squash

2 tbsp butter

2 tbsp dijon Mustard

2 tbsp Raw Honey

1 large Acorn Squash

Preparation Instructions:

Preheat the oven to 375 degrees F.


Prep: Cut stems off of acorn squash. Set butter out to soften.

To prepare: Cut squash in half vertically(from top to bottom). Scrape out seeds and place skin side down in a roasting pan. Mix the rest of the ingredients in a bowl with the back of a fork until incorporated. Season with salt and pepper then spread honey mustard inside squash. Bake for 1 hour or until tender


Pumpkin Seed Chicken
Ingredients:
1 tsp paprika

2 sprigs fresh thyme

24 oz chicken Breast

1 pinch salt

2 oz goat cheese

2 tbsp extra virgin coconut oil

1 tsp chili pepper

1 pinch black pepper

1 cup pumpkin seeds

Preparation Instructions:

Prep: Strip thyme leaves and chop. Pound out chicken breasts to one half inch thick.

To prepare: In a saute pan on medium heat, toast the pumpkin seeds, chili powder and paprika for 2-3 minutes. Place in spice grinder or small food processor, add a pinch of salt and pepper and thyme and blend. Dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add coconut oil. Saute 3-4 minutes on both sides until done. Top with crumbled goat cheese and serve.

Herbed Veggie Saute

0.50 cup basil leaves

3 tbsp Tamari soy sauce

1 cup babycorn-chiffonade

1 tsp ground Chinese Five Spice (I omitted)

0.50 cup coriander leaves (I omitted)

3 tbsp coconut oil

1 red bell peppers

1 cup carrots

2 tbsp apple cider vinegar

1 tbsp Sambal Oelek-Chili Sauce

1 cup mange tout peas

0.50 bulb fennel bulb

Preparation Instructions:

Prep: Julienne basil. Slice carrots and fennel bulb. Julienne red pepper.

Heat a wok or heavy saute pan over high heat, add 1 tablespoon coconut oil, and saute carrots and fennel, until tender crisp.

Add bell pepper and saute a few more minutes, add another spoonful of coconut oil and saute spices for 1 minute.

Add mange tout and corn, saute 1 minute. Add seasonings cook until most of liquid is evaporated.

Stir in herbs at last minute and serve.


Easy Pepper Steak

1 pinch pepper

2 tbsp soy sauce

1 pinch Sea salt

1 tbsp coconut oil

1 red bell pepper*

32 oz steak

1 egg

2 red onions

Preparation Instructions:

Prep: Cut pepper into 4 large pieces. Slice onions about 1/4 inch thick. Cut steak into 6 equal pieces.

Place steak in a large bowl and add the egg. Sprinkle with salt and pepper and let sit for 15 minutes. Match up the onion and pepper slices. In a shallow baking pan, brush coconut oil to cover the bottom. Place the four steaks in the pan and sprinkle a little soy sauce on top of each. Then place one onion and pepper slice on each. Place under the broiler for 3-4 minutes. When you turn the steaks, be sure to place the pepper and onion slices back on the tops of the steaks. Cook for another 3-4 minutes.

* red pepper can be substituted with yellow


For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!