Meal Plan 20, 2016

Meal Plan 20, 2016

Are you ready to hit the grocery store? Just be sure to take us along with you with this week’s meal plan. We just keep getting lighter and brighter in our recipe choices as summer really rolls in. Let us know what you’re loving – we love all the comments you’re leaving about meal planning. It’s very cool to think of us all cooking together, isn’t it? Remember to tag us in on Facebook, Instagram and Twitter with #spcmealplan!

  • Salmon Rice Bowl

Monday: Salmon Rice Bowl
Tuesday: Fresh Tomato Spaghetti
Wednesday: Niçoise Sandwich
Thursday: Lemon Thyme Salad
Friday: Mexican Egg Bake

Meal Plan 13, 2016

Ingredients

  • Salmon Rice Bowl
  • ½ (125 ml) cup soy sauce
  • 2 tsp (2 ml) sesame oil
  • 1/4 cup (60 ml) brown sugar
  • 2 tsp (2 ml) sriracha sauce
  • 3 Tbsp (45 ml) rice wine vinegar
  • 3 salmon filets
  • 1 cup (250 ml) rice (I like jasmine, but use what you’ve got)
  • 1 carrot
  • 1 pepper
  • 2 cups (500 ml) cabbage
  • 1/2 cup (125 ml) edamame
  • 1/2 avocado
  • handful of sliced scallions
  • 2 Tbsp (30 ml) sesame seeds
  • 1 sheet nori
  • Fresh Tomato Spaghetti
  • 2 or 3 medium-sized tomatoes
  • 1 head of arugula
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 3 Tbsp red wine vinegar
  • 500 gram package of wholewheat spaghetti
  • Niçoise Sandwich
  • 1 loaf bread
  • 2 x 7 oz cans of tuna
  • 3 hard boiled eggs
  • 1/4 English cucumber
  • handful fresh basil
  • 3 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp dijon mustard
  • 1 or 2 Tbsp black olive tapenade
  • Lemon Thyme Salad
  • 1 ½ -2 cups (500 ml) leftover diced chicken breast
  • 1 head romaine lettuce
  • 2 cups (500 ml) mini kale
  • 2 cups (500 ml) small halved multi-coloured potatoes
  • 4 eggs
  • 1 cup (250 ml) carrot
  • 1 cup (250 ml) cherry tomatoes
  • 1 cup (250 ml) cucumber
  • 1/2 cup (125 ml) shaved asiago or parmesan cheese
  • 1/4 cup (60 ml) green onion
  • 1/2 tsp (2ml) fresh thyme
  • 1/4 cup (60 ml) extra virgin olive oil
  • zest of 1/2 lemon
  • 2 Tbsp (30 ml) Vegenaise or Mayonaise
  • 1 Tbsp (15 ml) white wine vinegar
  • 1/2 tsp (2 ml) honey
  • 1/4 tsp (1 ml) Dijon mustard
  • salt and pepper
  • Mexican Egg Bake
  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp red pepper or cayenne
  • 1 x 28 oz. can tomatoes
  • 1 x 14 oz. can black beans, rinsed
  • 5 eggs
  • small handful of cilantro
  • 1/2 avocado, sliced
  • 1/2 cup cheddar, grated
  • 1/2 c. greek yogurt

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