One of my goals last year was to become better at meal planning.
I also tried to eliminate as many processed foods from our diet as I could.
I think I was pretty successful.
It may seem like I make a lot of sweets around here, but most of the time they are for special occasions or special orders for friends, co-workers and relatives. Don't get me wrong - I love a cupcake or two, but moderation is key.
I starting using this free printable meal planner and it really helped to keep me focused.
I also have a "What's For Dinner" Pinterest board.
Meal planning has made my evenings much less stressful. I absolutely hate it when I have to stop off at the grocery store on my way home from work. I rarely do that any more.
Pesto Baked Salmon is a new to our dinner rotation, but we will definitely be having it at least once or twice a month. It's healthy, quick and delicious.
I purchased the frozen Salmon fillets from Costco and I use whole wheat cousous that I buy from a bulk food store in our local farmers market. I store pasta's, rice and grains in clear glass containers so I can see when I need to add them to my shopping list. I try to purchase organic fruits and vegetables as much as possible. It's a personal choice that I feel good about. I put enough poison in my body with all the Diet Coke I drink :)
I'd love to hear how you plan meals for your family and feel free to share some recipes too.
I'm always looking for new ideas!
Pesto Baked Salmon with Veggies
2 Salmon fillets
1 small zucchini, sliced
1/2 cup grape tomatoes, sliced in half
2 T Pesto
1 cup whole wheat couscous
1 cup chicken or vegetable stock
salt and pepper to taste
Preheat oven to 400 degrees.
Drizzle olive oil in the bottom of a bake dish or spray with cooking spray.
Place salmon in bake dish and spoon 1 tablespoon of pesto on each fillet; spreading it around to cover.
Place zucchini and tomatoes on top of and around the salmon. Salt and pepper if desired.
Cover with aluminum foil. Bake for 20-25 minutes or until salmon is cooked through.
While the salmon is baking make the couscous.
In a medium saucepan bring one cup of chicken or veggie stock to a boil.
Remove from heat and add couscous; stir.
Cover the pan with a lid and let it sit for 10 minutes. Fluff with fork before serving.
To serve place salmon and veggies on a bed of couscous.
Serves 2-3 depending upon the size of your salmon fillets.
Recipe adapted from Fannetastic Food