This coming week's menu plan is a combination of using what's already in our fridge/freezer/pantry and using what's still in season and at the farmers market (only 3 weeks left at our local market!). We're splurging a bit for a meal (read: scallops) but it'll be counter-balanced with some el cheapo dishes (like the black bean tacos).
Week's Menu Plan
Friday: homemade burgers with blue cheese
Saturday: All the necessary game day food - boneless buffalo wings (I make both hot and BBQ; these are great baked in the oven!), celery and carrots with tzatziki or blue cheese sauce, white bean dip with crackers
Dessert: Nanaimo Bars
Sunday: Borscht (beet soup)
Monday: stuffed peppers
Tuesday: Spicy Chicken Avocado Sandwich
Wednesday: Crispy Black Bean Taco
Thursday: Seared Sea Scallops with risotto
Sauteed Tilapia with Lemon Sauce
Taken from: Cooking Light
If you aren't a big fan of the lemon, I would recommend cutting down on the lemon juice from 1/4 cup to 2 Tbsp.
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed (completely optional; you could also substitute capers or like myself, completely leave this out. Next time, I might try to add some dried thyme which is apparently an adequate substitute.)
- 1 teaspoon butter
- 1 teaspoon vegetable oil
- 1 lb. tilapia or sole fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons butter
- Lemon wedges (optional, for serving)
-Place 1 teaspoon of butter and 1 teaspoon of oil in a large nonstick skillet over low heat until butter melts.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
-Increase heat to medium-high; heat 2 minutes or until butter turns golden brown in pan.
-Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.
-Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.