Meal Planning Week of June 4th - June 10

When it comes to eating clean, one thing you know for sure is that you need to plan and be organized. Those are two goals I hope to reach, but currently, I would consider myself in Planning Preschool and *maybe* Kindergarten of Organization Elementary. I try. I really want to be organized and have a plan, but I am SO easily distracted. I feel like Dory in Finding Nemo. "Oh, look, shiny object!"

So here is my weekly dinner plan. You can click through to the original recipe on the respective websites and I hope to have pics and reviews after I make each recipe if it is new to us. Let me know if you try any of these and what you think.

First off, I am making some sauce to put away for later this summer. Here is a pic I managed to take before I ate all of the last batch! I'll put up a recipe for it this week and snap some more pics as I go.

Monday - Soup and Cheese Quesadillias
I LOVE this soup and so does Chad. I am going to add black beans this time and roast the tomatoes in the crockpot to add flavor.

Tuesday - Pineapple Chicken with brown rice and side salad
Randall's sell frozen Organic brown rice in packets and we are going to try this for the first time. I am southern, but I am horrible at making rice, especially brown rice. I'll let you know how the rice is.

Wednesday - Sweet and Spicy Citrus Tilapia with asparagus
We love roasted asparagus in the oven. Heat oven to 425. Snap asparagus at end to remove tough ends. Set the asparagus in a bowl of cold, filtered water, stem side down, while prepping garlic and heating oven. Mince a large clove of garlic. Spread asparagus out on a cookie sheet with sides, drizzle with olive oil, sea salt, cracked black pepper and minced garlic. Roast for 12 minutes or until tops start to turn brown.

Thursday - Balsamic Grilled Bruschetta Chicken, roasted squash

Friday - Penne with Spinach, Olives, Capers and Feta
Cook 1 box of whole wheat penne pasta according to directions, omitting fat and salt. Drain and set aside. In same pot, add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 3 cloves minced garlic, 2 tablespoons capers, 1 cup pitted kalamta olives. Stir until fragrant and heated through. Add cooked past and 3/4 cup feta cheese. Stir until combined and serve warm.

Saturday - Crispy Herbed Shrimp with Chive Aioli, roasted broccoli
Don't omit the lemon on the broccoli, it adds a lot!

Sunday - Fish Tacos with Avocado Mango Salsa
You have to scroll down a bit to see it. :)

What are you eating this week?