Tuesday, March 12, 2019

Sheet Pan Lemon Herb Tuna Steak

  • 4 3/4-inch thick tuna fillets
  • 6 tablespoons olive oil, divided
  • juice of 1/2 lemon
  • teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano, divided
  • 1/2 teaspoon dried thyme, divided
  • 1/4 teaspoon dried basil, divided
  • 1 teaspoon garlic powder, divided
  • 1 1/2 pounds baby red potatoes, halved
  • 4 tablespoons grated parmesan cheese
  • additional lemon slices for garnish optional

Instructions

  1. Preheat oven to 450 degrees. Combine 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil, and 1/2 teaspoon garlic powder in a large resealable bag along with the tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step. 
  2. In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat. Stir together remaining salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan.  Bake for 15 minutes.
  3. After 15 minutes, place tuna fillets on the empty half of the sheet pan (add lemon slices if desired), sprinkle parmesan cheese over the potatoes, and return to the oven for 6 minutes. Flip the tuna fillets, and cook for another 6 minutes. Serve and enjoy!

Menu March 11-18

Menu March 11-18

Monday: Balsamic Noodle Bowl
Tuesday: Tuna Steak/ Baked Potatoes/Asparagus
Wednesday: Vegetarian Tacos
Thursday: Greek Pitas
Friday: Pizza/ Spinach Salad
Saturday: Tuscan Chicken Salad
Sunday: Corned Beef & Cabbage
Monday: Mulligatawny Soup


Tuesday, February 7, 2012

Menu: February 6

Monday: Mediterranean Pasta Salad

Tuesday: Out

Wednesday: Potato Soup

Thursday: Chicken Taquitos

Friday: Smoked Turkey Cobb Wraps

Saturday: Jambalaya

Sunday: Hearty Beef Stew

Monday: Pesto Bowties with Feta & Tomatoes

Tuesday: Grilled Cheese

Wednesday: Turkey Chili

Thursday: Greek Pastitsio

Friday: Pizza

Saturday: Free day

Wednesday, January 25, 2012

Weekly Meal Plan 1/25/2012

In attempt to get hold on the reigns of my crazy life…I’m hoping to give myself a little more time (and less time wondering to eat for dinner!) with menu planning. We’ll see how long it lasts. As for now…this is what I have planned for the next two weeks.

Thursday:  Tortellini Sausage Soup

Friday: Out

Saturday: Mulligatawny Soup

Sunday: Orange Chicken

Monday: Black Beans & Rice with Chicken Apple Salsa

Tuesday: Cuban Street Tacos

Wednesday: Italian Potato Sausage Soup

Thursday: BLT’s

Friday: Skillet Pizza

Saturday: What ever is left!

 

Extras to try: Z’Tejas Style Cornbread, Orange Julius

Wednesday, March 16, 2011

Menuy: March 2-April 2

Sunday: Mediterranean Pork
Monday: Steel Cut Oats
Tuesday: Indian Butter Chicken with Basmati
Wednesday: Tillapia, Lemon Orzo salad with Veggies
Thursday: Glazed Mini Meatloves (I still haven't tried these---even though they've been on my planned menus about 4 times now!), Baked Zucchini Fries
Friday: Skillet Pizza

Menu: March 20-26

Sunday: Breakfast Burritos
Monday: Chicken Noodle Soup
Tuesday: Leftovers
Wednesday: Southwestern Chicken Barley Chili
Thursday: Rice and Beans

Tuesday, March 8, 2011

Our Go-To Smoothie Recipe

Mix in blender until creamy!
  • 8 strawberries, hulled
  • 1/2 cup skim milk
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons white sugar
  • 1 1/2 teaspoons vanilla extract
  • 6 cubes ice, crushed
  • 1 Banana