I always plan out meals for the week in advance; those close to me know it's because I tend to be overly organized and, yes, a teensy bit OCD. Husband and I were both traveling last week through Monday, so my first post starts the week with Tuesday. Enjoy!

TUESDAY :: Filet Mignon with Green Beans

I bought a beef tenderloin two weeks ago, and--with the help of Martha Stewart's Cooking School cookbook--trimmed it into ten filets. Our freezer is now stocked! This is an easy dinner. Rub the filets with a garlic clove and olive oil, season with salt and pepper and throw them on the grill to preferred temperature. For the beans, spray with cooking spray, toss with sesame seeds, salt and pepper, and roast in the oven for 15 mins at 350. I try to stick to proteins and veggies for the most part as it is simple and healthy.

WEDNESDAY :: Caprese Salad with Fresh Baguette

I started a hydropondic herb garden this year and have herbs galore, including a ton of basil. This salad has become my
summer go to. I add a little punch by dressing the plate with
olives and I always use a really nice aged balsamic vinegar--
which is essential. Buy a fresh made baguette from your local market, add a bottle of Prosecco or white wine and you're all set for a light summer dinner. 

THURSDAY :: Grilled Pork Tenderloin with Grilled Tomatoes and Sweet Potato Mash

Grilled pork tenderloin is easy, so we eat it a lot. By changing
the rubs/marinades, you can effortlessly keep it fresh. This week, I'll use a garlic, oil, and molasses marinade. Throw grape tomatoes on the grill when the  pork is 1/2 way done to add to the dish. When mashing the sweet potatoes, add a little butter and a touch of molasses to blend the the flavors for the entire dish. Garnish with basil. 
 

FRIDAY :: Spicy Glazed Shrimp and Vegetable Kabobs

I love this recipe because it is easy and the spicy glaze gives the kabobs a nice kick. For the marinade, wisk together 2 tb honey, 2 tb spicy brown mustard, 1 tb cajun jerk seasoning, 2 tb olive oil, and salt and pepper. For veggies, pick up whatever is fresh at the market, like yellow squash, zucchini, red and yellow peppers. Be sure to skewer the shrimp and veggies separately so you don't overcook the shrimp. Grill the shrimp on medium heat, 2 mins a side; the veggies go on for about 15 mins.


SATURDAY :: (Crustless) Leek and Bacon Quiche
 

I have to thank Aunt Vickie for this recipe. With the quiche being crustless and the use of reduced fat sour creme, you leave out unneeded calories. Basically all you do is: mix 8 eggs (go organic/cage free), 8 oz sharp cheddar, and half cup sour cream. Then, add whatever else you like! Use crumbled sausage, go 100% veggie, or sass it up with old bay and lump crab meat--the sky is the limit. For this version, I carmalelize the leeks and cook the bacon in advance, then fold in before baking. Bake for 45 mins in a 350 degree oven.
 

SUNDAY :: Prosciutto-Wrapped Asparagus with a Citrus Dipping Sauce

If I cook on Sunday, it's light. Cook the asparagus in boiling water for 4 mins, then throw in an ice bath to blanch them, which will hold their color. Wrap a strip of prosciutto around each stalk, place a strip of lemon zest down the center and tie it with a green scallion.  The dipping sauce is just 1/4 c evoo, 2 tbs balsamic, 3/4 tsp grated orange zest, 1/2 tsp grated lemon zest, and salt and pepper. You can also rub the stalks with a onion chive cream cheese before adding the prosciutto for added flavor and consistency. (Sub bread sticks for asparagus for a nice alternative.)