Weekly Menu #11

I must have been in La La land while I was grocery shopping this week because I didn’t get half the stuff on my list, thus resulting in some difficulty in making my menu for the week.  BUT there was a silver lining – I was forced to use the ingredients i had and and make a menu for the week.  I even (gasp) changed up recipes to work with what I had (I’m an avid rule/recipe/direction follower).  Here is what I put together this week:

BBQ Ribs with Coleslaw and Chili

Ribs

This is the epidemy of a cheater meal but boy was it worth it. I picked up the pre-cooked ribs at Trader Joe’s (already marinated, you just bake in the oven), grabbed a can of chili (Jeremy’s request – you could do baked beans, cornbread, sweet potato fries, etc), and whipped up some vinegar based coleslaw. The perfect meal for when you want to spend less time in the kitchen and more time enjoying these warm spring nights in the backyard.

Ribs

Baked Pasta with Sausage and Spinach

Baked Pasta

I was planning on making lasagna but forgot to pick up more ricotta (plus Jeremy and I don’t really love lasagna… so why did it make my menu? No idea.), so I tried to find some good options that used the ingredients I had bought.  I came across this baked pasta recipe from Skinny Taste that is only 398 calories a serving!  I cut the recipe in half and cooked it in a square 9×9 dish and despite the low fat ingredients this meal was a real winner (plus there were leftovers for lunch!).

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Seared Scallops with Shaved Fennel, Cucumber and Grapefruit

scallops

This was a fabulous meal that took 20 total minutes to throw together!  I would just advise that you swap step 3 and step 2 (with exception of topping the fish which I would recommend you do once the scallops are cooked :), because I prefer to have seafood served hot. Also make sure to really dry your scallops before you cook them (pat them with paper towels to really pull out the water), it will help them to get that gorgeous brown crust.  It was an elegant yet easy meal… fabulous!

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