It's hard to believe that we are going to kick off summer this weekend in New York when it's cold and rainy today, but I'm still excited to celebrate Memorial Day weekend and share with you some of my favorite recipes to swap out some of the unhealthy options that we tend to have at summer cookouts.
But first I want to acknowledge why we are able to celebrate. I want to thank all of the American service men and women who fought for our country and who didn't make it home. Thank you for making the ultimate sacrifice for our great nation.
Here is what was on the menu this week plus some of my favorite summer recipes to give you some inspiration for the long weekend and the remainder of the summer!
Sunday - Grilled Chicken, Caprese Salad, + Corn on the Cob
I marinated the chicken in a little olive oil and garlic and herb seasoning before grilling.
Corn on the cob = summertime, doesn't it? I coat my corn with a little bit of butter and sprinkle sea salt on top. I then wrap in foil and put it on the top part of my grill for 30 minutes (SO good).
For the Caprese salad I used Campari tomatoes, fresh mozzarella cheese and fresh basil. I added a little olive oil and salt and pepper to taste.
Meal prep tip: Grill extra chicken so you have it for lunches for the week!
Monday - Sweet Potato Turkey Tacos + Green Beans
Here's my healthy version of taco night and it's quick and perfect for a weeknight meal.
What you'll need:
- Sweet Potatoes (you'll need 1/2 per person)
- 2 tbsp extra virgin olive oil
- 1 pound lean ground turkey
- 1/2 yellow onion chopped
- Taco Seasoning (I would recommend making your own or opting for an all natural option)
- Tomatoes chopped for topping your tacos
- Spinach also for topping
- Mexican blend shredded cheese (optional)
- Plain 0% Greek Yogurt (optional)
- Salsa (optional)
- Avocado (optional)
Bake your sweet potatoes in the oven but if you're short for time throw them in the microwave (make sure to pierce the potatoes with a fork and cook for 5-8 minutes).
Heat the olive oil in a large frying pan/skillet and add the onion, cook for 3 minutes or until translucent. Add the ground turkey and cook until it loses its raw color. Add in the taco seasoning to desired taste.
Top your sweet potato with the ground turkey mixture and desired toppings. I substitute plain Greek yogurt for sour cream and I can't even tell the difference.
*I served these with green beans on the side.
These are quick, easy and my kids love it!
Tuesday - Baked Chicken Parm with Spaghetti Squash
Follow the Baked Panko Chicken Tenderloin Recipe first (you can find it here).
*I make my Spaghetti Squash in my Instant Pot because it cuts the cooking time in half. If you don't have one you can roast it in the oven for 40-60 minutes face down on a cookie sheet lined with foil (make sure you drizzle olive oil on it before you place them face down).
After my chicken is done baking I top it with sauce and mozzarella cheese and put it back in the oven for 5 minutes to heat the sauce through and melt the cheese.
Wednesday - Grilled Teriyaki Salmon with Quinoa Tabouleh Salad
What You'll Need:
- Wild Atlantic King Salmon (1/2 pound per person). I have them de-bone it
- Teriyaki Marinade
- 1 cup quinoa
- 8 oz grape tomatoes halved
- 1/2 cup chick peas
- 1 Cucumber chopped
- 1/4 cup feta cheese
- Fresh Cilantro rougly chopped to taste
- Fresh lemon juice
- Salt and pepper to taste
Put you salmon in a large Ziplock bag and add the marinade. Put in the fridge an hour or two before you plan on grilling.
Prepare your quinoa according to the instructions on the package.
Combine the remaining ingredients in a large bowl and mix well. After you let the quinoa cool for a bit add it to your veggies mixture and squeeze juice of a fresh lemon on top. Add salt and pepper to taste and serve with your salmon.
Thursday - Turkey Burgers + Baked Zucchini Fries
Click here for my favorite turkey burger recipe. I have mine without a bun and sometimes add a little cheddar cheese.
These baked zucchini fries are so easy and so so good.
What You'll Need:
- 3 large zucchini
- 2 eggs beaten
- 1 cup panko break crumbs
- 1/2 cup grated parmesan cheese
Cut the zucchini length wise into 2 inch pieces. Dip the zucchini into the egg wash and then into the panko and parmesan mixture and place on a baking sheet lined with parchment paper. Bake at 425 degrees for 12-15 minutes or until browned.
Friday - Coconut Shrimp + MIxed Green Salad
This is one of my all time favorite summer dishes! Click here for the recipe and serve with your favorite summer salad. Mashed cauliflower also goes well with this meal as a side dish.
Saturday - Date night dinner out!
I hope everyone has a great holiday weekend and I hope you enjoy these dishes as much as my family does!