Another Monday means another week of meal planning. This week, I’m sharing 2 meals that are on plan for my current weight loss journey and the last recipe is another favorite from HelloFresh. Each recipe serves 2 people.
I’m learning that I’ve never eaten enough protein during a meal and that there’s so much you can do with cauliflower rice! If you missed the Cauliflower Pizza recipe I shared in my last Meal Plan Monday, you need to try it! You can find that post here. I’m 6 weeks in and half a pound shy of hitting 20 pounds gone! Feeling better than ever and getting closer to my goal by the day!
1 ½ c Cauliflower Rice
7 oz peeled, tails removed, cooked Shrimp
1 tbsp Butter
1 wedge Garlic and Herb Laughing Cow Cheese
1 wedge Original Swiss Laughing Cow Cheese
1 clove Garlic, chopped
1 tbsp grated Parmesan Cheese
Cook cauliflower. (I used frozen, so follow the cooking instructions on the back of the package. Drain.)
In a medium sized skillet, melt butter and add garlic. Saute garlic in butter until they turn light brown, a few minutes over medium high heat. Lower the temperature to medium heat and add the wedges of Laughing Cow cheese. Stir until sightly melted. It is okay to have some lumps. Add the shrimp to the Laughing Cow cheese mixture then add the riced cauliflower and parmesan cheese. Stir until combined. Heat for about 3 to 4 minutes or until heated thoroughly. Enjoy!
1 lb Chicken Breast, thinly sliced into strips
2 Bell Peppers, thinly sliced into strips
2 tsp Olive Oil
2 tsp Fajita Seasoning
Juice of half of a lime
6 leaves from a Romaine Heart
Optional: ¼ c plain non-fat Greek yogurt
Preheat oven to 400 degrees. Combine all ingredients except for lettuce in a large resealable plastic bag. Mix well to evenly coat chicken and vegetables with oil and seasoning. Spread contents of the bag evenly on a foil-lined baking sheet. Bake for 25 to 30 minutes until chicken is cooked through. Serve on lettuce leaves, topped with Greek yogurt if desired.
Sweet Soy Pork Loaves
1 thumb Ginger
1 Red Bell Pepper
12 mL Ponzu Sauce
1 tsp Sriracha
1 clove Garlic
2 Sweet Potatoes
1/4 c Panko Breadcrumbs
4 tbsp Sweet Soy Glaze
2 tbsp Mayo
1 tbsp Vegetable Oil
Salt & Pepper
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic and ginger. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces. Quarter lime.
In a large bowl, combine pork, panko, ponzu, scallion whites, garlic, and ginger. Season with salt pepper. Form mixture into two 1-inch-tall loaves. Line one side of a baking sheet with foil and lightly oil; place loaves on foil-lined side. Fold up a bit of foil to create a barrier in the middle of the sheet. Don’t have foil on hand? Roast pork loaves and veggies on separate sheets.
Toss sweet potatoes and bell pepper on unlined side of sheet opposite pork loaves with a large drizzle of oil, salt, and pepper. Roast on top rack until pork loaves are browned and veggies are almost tender, 20 minutes. (The pork loaves will cook through later.)
Meanwhile, in a small bowl, combine mayonnaise with a squeeze of lime juice to taste and as much sriracha as you like.
Once pork loaves and veggies have roasted 20 minutes, remove sheet from oven. Carefully brush pork loaves with half the sweet soy glaze (save the rest for serving). Return to top rack until pork loaves are cooked through, glaze is tacky, and veggies are tender, 3-5 minutes more.
Top pork loaves with remaining soy glaze. Drizzle pork loaves and veggie jumble with spicy lime mayo, sprinkle with scallion greens, and serve.