Happy Sunday, happy Sunday! It’s my favorite day of the week: Menu Plan Your Butt Off day! If you’re new around here, every Sunday we bring you a brand new delicious menu plan full of healthy, nutritious, and clean recipes. And, we even give you a printable grocery list to make things easy. All recipes include gorgeous photos, complete nutritional information, and Weight Watchers Points+. Yeah, we’re pretty awesome like that around here!
We first featured this summer menu plan one year ago, and it was tasty we thought we’d bring it back to you again this year!
So click print, grab your list, and shop today! For the next 7 days, everything is taken care of. Well, except for the cooking and cleaning part…..put that’s just a minor detail!
Monday: Spicy Gazpacho Avocado Shrimp
Tuesday: Very Cherry Relish with Grilled Flank Steak
Wednesday: Buffalo Chicken Rolls
Thursday: Honey Lime Grilled Chicken Thighs
Friday: Go out and treat yourself, or have some fantastic leftovers (if there are any!)
Saturday: Slow Cooker Italian Turkey Meatballs (one of my family faves!)
Sunday: Balsamic & Horseradish Grilled Portabellos
Menu Plan Grocery List
Spicy Gazpacho with Avocado and Shrimp
1 English cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum or roma tomatoes
1 red onion
3 garlic cloves, minced
23 ounces low sodium tomato juice (3 cups)
1/4 cup red wine vinegar
1 tablespoons olive oil
1/2 teaspoon of your favorite hot sauce (I used Tobasco)
1/4 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1 avocado, scooped out of its peel and diced
12 precooked shrimp (go for larger prawn type shrimp)
Very Cherry Relish and Grilled Flank Steak
1 pound Bing Cherries, stemmed and pitted, chopped into small pieces
2 teaspoons minced shallots (or red onion)
2 teaspoons lemon juice (fresh is best)
1 teaspoon Balsamic vinegar
1 teaspoon chopped and minced fresh basil and parsley combined – if using dry herbs, use 1/2 teaspoon
Salt and Pepper to taste
2 tablespoons finely chopped yellow bell pepper (adds great color!)
1 pound flank steak
bottle of good red wine
5-6 garlic cloves
salt and pepper
Buffalo Chicken Rolls
12 egg roll wrappers
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce (ohmygoodness. this is good stuff, people)
1 cup crumbled blue cheese (4 oz – I used about half that, as my family isn’t a huge fan)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Honey Lime Grilled Chicken Thighs
1 pound boneless, skinless chicken thighs
2 limes, juiced
1 tablespoon honey
3 cloves garlic, smashed and minced
1 tablespoon olive oil
1/2 teaspoon sea salt
pepper
Slow Cooker Italian Turkey Meatballs
20 oz (1.3 lb) ground turkey breast 93% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Parmigiano Reggiano cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + fresh pepper
!For the sauce:
1 tsp olive oil
4 cloves garlic, smashed
28 oz cans crushed tomatoes (I like Tuttorosso)
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh chopped basil or parsley
Balsamic & Horseradish Grilled Portabella
4 portobello caps, wiped clean
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons prepared horseradish (not horseradish sauce)
1 teaspoon Worcestershire sauce
pinch red pepper flakes
freshly ground pepper
pinch salt
