90/10 Challenge Weekly Dinner Menu – 12/10/12

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The next 90/10 group starts at the New year (Resolutions anyone?). See all of the groups HERE

Have you seen what people are saying about the 90/10 challenge? Check it out HERE

Remember, I have a whole 90/10 board set up and am filling it up with 90/10 healthy recipes. You need to go check it out if you are interested in 90/10. Follow me on Pinterest HERE.

Again this week, this menu will include our Lunch and Dinner choices while the previous menus only featured our dinner menu. Breakfast will always be Shakeology (vegan chocolate) made with coconut or almond milk and raw almond butter.

One additional thing that I have done with this week’s menu is I have matched up recipes better to allow you to cook extra the night before that will go right into your lunch the next day. If you follow this menu as shown, it will work best and will help you save time with all the cooking.

Here is the menu for this week:


Lunch: Greek-Yogurt and Veggie Sandwiches 

This recipe is simple and it is is out of a new book that I bought called “Power Foods: 150 delicious recipes with the 38 healthiest ingredients”.

Recipe:  Spread a slice of whole-wheat bread with plain Greek yogurt. Add grated carrots, sliced avocado, chopped walnuts, and sunflower sprouts (we are using pea sprouts or shoots instead). Drizzle with extra virgin olive oil, season with sea salt and pepper, and top with another slice of bread.


Dinner: Chicken Posole and Black Beans with Lime (Posole Recipe HERE, Black Beans Recipe HERE)

Two Recipes from the Everday Food Light Cookbook.  Both sound amazing and should go well together.  We will make some guac to go with as well.

NOTE:  When roasting the chicken in the first step of the Posole recipe, we will be roasting extra chicken for the lettuce wraps for lunch tomorrow and Thursday, the chicken and kale for dinner tomorrow, and the barley salad for Wednesday’s lunch.  This doesn’t takes very little extra preparation now but saves a bunch of time the rest of the week.  Just store the roasted chicken intact or shredded in an airtight container in the fridge.  You can certainly make it fresh each meal if you prefer but this is a great option.  Another option that I will probably use is slow cooking the chicken at a low temperature rather than at 400 deg like the recipe calls for.  I will likely cook it in broth at about 200 or 250 deg for several hours.  This should work well since all of the recipes call for shredded chicken and this will make it moist and fall apart nicely.



Lunch: Mediterranean Lettuce Wraps (Recipe HERE)

This one is a Pampered Chef recipe from a small cookbook we had sitting around.  It calls for using Pampered Chef tools in the kitchen but it can certainly be done without Pampered Chef branded tools.  The chicken you cooked last night will come in handy here.  If you make the whole recipe, there should be enough for Thursday as well.

Dinner: Shredded Chicken with Kale and Lentils (Recipe HERE)

Another from the Everyday Food Light book. Talk about a collection of Power Foods.




Lunch: Barley Salad with Chicken, Corn, and Scallions (Recipe HERE)

Again, the chicken from Monday night will help you get this made up quickly.  

Dinner: Kabocha Curry with Brown Rice and Whole Wheat Naan (Recipe HERE)

This one is rolled over from last week.  We got a date night on Friday night last week and so we did not cook at home.  This was the recipe that ended up getting discarded since the ingredients would keep for a while.  So, we are adding it back in this week.  I didn’t want to just skip this one altogether because I am interested to see how it tastes.



Lunch: Mediterranean Lettuce Wraps (Leftover from Tuesday)

Dinner: Portobello Burgers with Bell Pepper and Goat Cheese served with Beet Chips (Burger Recipe HERE, Beet chips HERE)

We first found Portobello sandwiches at Cheescake Factory one year in San Diego.  They make an awesome one!  I can’t vouch for the ingredients but it sure tastes good.  We shall see how this compares.  Make sure that you make take a look at lunch tomorrow because it uses Portobello Mushrooms as well.


Lunch: Quinoa-Stuffed Portobello Mushrooms (Recipe HERE)

My plan is to just grill extra Portobello mushrooms at dinner the night before rather than cooking them per the recipe for this lunch.  I will follow the rest of the recipe.  I will likely cook all of this the night before.

Dinner: Quick Vegetable and Navy Bean Stew (Recipe HERE)


Lunch: Leftover Stew

Dinner: Tilapia with Arugula and Tomatoes with Green Beans (Tilapia Recipe HERE)

The recipe for the Tilapia is in the link above.  The Green beans are very simple.  Bring a pot of water to a boil, add green beans to boiling water, cook for 6-8 minutes, drain and serve.  This is for fresh green beans (not canned) obviously.



Common snacks for us will include:

A piece of fruit and 1/4 cup of nuts (almonds, cashews, pecans, walnuts)

A piece of fruit and nut butter

Veggies and nut butter

Veggies and hummus

More Ideas

Here is another blog of weekly menus that you can follow. These are all 90/10 recipes (or can easily be adapted).

MyFitFam (FamFare) – by Heidi Boortz


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