Monday - Potato and Red Pepper Frittata, Salad
Tuesday - Stacked Roasted Vegetable Enchiladas, Salad
Wednesday - Cayenne Rubbed Chicken with Avocado Salsa, Whole Wheat Couscous, Roasted Grape Tomatoes
Thursday - Tuna Quinoa Wraps, Sweet Potato Fries
Friday - Chicken Bianca Pizza with Caramelized Onions and Fontina
Saturday - Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes
Sunday - Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips, Artisan Bread
Notes:
For the Tuna Quinoa Wraps:
2 cups Greek Yogurt
4 Tbs. chopped fresh mint
4 Tbs. chopped fresh parsley
2-3 cloves minced garlic
1 cup flaked tuna, drained well
1 can white beans, rinsed and drained
1 cup cooked quinoa
1 Tbs. capers
Zest of 1 lemon
Salt and Pepper to taste
6 whole wheat tortillas
Combine yogurt, herbs, garlic and salt and pepper in a bowl. Spread each wrap with 2-3 tablespoons of the yogurt mixture. Top with tuna, beans, quinoa, capers and lemon zest. Roll up and enjoy!
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