I am not the most organized person. But, I find if I have to have a Meal Plan laid out one to two weeks at a time. I may not follow it day for day, but I know that if I have a plan, I can decide what meal fits my cooking mood. (Yes, I have cooking moods. Some days I feel like making a big elaborate dinners. Other days, I feel like ordering pizza.) Another reason for the meal plans is Joy can’t seem to do it herself! I figure since I give her my meal plan anyways, I might as well share it with the world. 😉 (That and as Joy likes to say, I enjoy “bragging” about what I’m eating. Really I’m just passionate about food!
April 13th to April 16th (This is just a partial plan until I make my new one next week.)
Friday – April 13th: Fridays are designated Leftover Nights!
Saturday – April 14th: Greek Fish
Sunday – April 15th: Breakfast
Monday – April 16th: Cheddar Bacon Chicken (Kraft First Takes)
Greek Fish Recipe
3 ½ to 4 lbs fish (white fish)
½ tsp Salt
Pepper (to taste)
4 tbsp olive oil
1 can tomatoes w/ juice
2 cloves garlic, minced (more if you’re a garlic lover like me)
1 c. onion, diced
2 tbsp. ripe olives (I use canned – drained and chopped)
Preheat oven to 450 F. Rub fish with salt and pepper. Pour 2 tbsp olive oil into baking dish. Scatter tomatoes over olive oil. Add garlic, onions and olives. Add fish. Coat with remaining olive oil. Bake for 20 minutes. Serve with rice or couscous.