90/10 Challenge Weekly Dinner Menu – 8/26/12

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Hey Everyone!

As I said in last week’s blog, as I go through the Middle Management Challenge Group with everyone in the challenge, my wife and I have decided to dedicate ourselves to planning our weekly dinner menu out on Sunday. That was one of the best things about the Ultimate Reset.

My daily food journal is also available here: CLICK HERE

So, with that, here is the menu for this week:


Tomato and Olive Penne (Vegetarian) (Recipe HERE)

This is from the book “Great Food Fast” from Martha Stewart.  Just about everything we have had from that book is amazing.  Just make sure you use 100% whole wheat pasta and this will be all Tier 1 and 2.


Steak and Chimichurri over salad

Basically, we are going to grill top sirloin (one of the leaner cuts of beef), slice it thin, and put it over a salad (or have a salad on the side) and top it with Chimichurri sauce (recipe HERE).  Looking forward to this one.


Lentil Walnut Burgers (Vegetarian.  Recipe HERE) with Sweet Potato Fries

This is another recipe from the Martha Stewart cookbook.  The Lentil walnut burger patties are vegetarian patties with a great meat-like texture.  We will be having them on whole wheat buns from Trader Joe’s instead of pitas because we just did pita burgers last week.

The sweet potato fries are made by peeling and slicing sweet potatoes into shoestring fries, microwaving them until almost soft, tossing in a little olive oil, and then baking on a baking sheet at 425 until desired crispiness is attained.


Chicken Tostadas

This will be very similar to our Veggie Mex dish from last week but we will add seasoned chicken to it.  So, basically, it is baked corn tortillas (bake until crispy like chips), black beans, olives, cheese, chicken, guacamole (recipe HERE), and salsa.


Shrimp, Tomato, and Basil Pasta (Recipe HERE)

Another from the Martha Stewart book.  Can you tell we love that book?  This has been in our normal rotation for a while.  Again, just make sure you use whole wheat pasta.


Spinach and Ricotta Pizza

We had such great results with our pizza last week (see pic below) that we decided to do another one.

Here is recipe:

Trader Joe’s Whole Wheat Pizza dough, Trader Joe’s pizza sauce, Grated Parmesan Cheese, Baby Spinach leaves, minced garlic, Mozzarella Cheese, Ricotta Cheese, Plum Tomatoes.
Roll out the dough, add sauce, then parmesan, then spinach and garlic, then mozzarella, then spoonfulls of ricotta on top of mozzarella.  Bake per below.  Add fresh slices of tomoto on top and serve.
The key is the pizza stone.  Put the stone in the oven and heat oven to 475 deg.  Make the pizza up (per above) on something flat like the backside of a cookie sheet or one of the wooden pizza spatulas like in the picture.  Put flour or corn meal down on the surface so the pizza will slide.  When the oven and stone are up to temp, pull the stone out, put some olive oil on it and spread, slide pizza onto oiled stone, back in oven for 10-15 min.  Perfection.  The oil on the hot stone makes a crispy outside but soft inside.


Lunch and Breakfast

My Breakfast every day will be vegan chocolate Shakeology made usually with coconut milk, flax seed, almond butter, water, and ice in a blender.

Lunches include leftovers from dinners, Peanut butter and honey on 100% whole wheat (often Dave’s Killer Bread), fruit and yogurt (plain yogurt), salads with homemade dressing, etc.

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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