Menu Plan Monday–First Week of November (with Yummy Baked Fish Recipe)
We had a fun weekend with two parties and the kiddos dressed up both nights, which they loved. I was a Renaissance woman, my daughter was a butterfly, and my son was a bee. (My husband didn’t get to come because he was called in to work on Saturday.) Although, after eating hot dogs and the various cookout food two nights in a row, I’m really craving some healthy food.
How Do I Meal Plan
I thought I’d mention quickly that I use Plan to Eat for my meal planning. I signed up for it in May (it was my Mother’s Day present) and its really made planning much easier. (I know. Weird Mother’s Day gift. But I was really getting annoyed with how long it was taking me to meal plan.) It’s a bit time consuming to get your recipes in there (although they made that as easy as possible with a button you can add to your bookmarks bar to quickly add a recipe), but once you’ve got them in there, you can quickly plan your meals. I like that I can also print out a grocery list and even add other items I need. You can sign up with a free 30 day trial if you’d like to try it.
Monday: Yummy Baked Fish with Sautéed Zucchini and Brown Rice (recipe for the baked fish at the end of this post)
Tuesday: Nachos with Homemade Refried Beans (which are made in the crock pot) – I’ve got an Usborne book party in the morning and then we have family photos scheduled that afternoon/evening, so I need something easy and fast. I’ll put the beans in the crock pot that morning and try to have all the other ingredients already cut up beforehand.
Thursday: Panera Bread Broccoli and Cheddar soup (it’s a copycat recipe), breadsticks, and salad – I’m on the MOPS Steering Teams this year and we’re all meeting at my house on this evening to plan for our November meeting. I’m looking forward to it!
Saturday and Sunday: Either leftovers or we’ll do something easy like a big salad or green smoothies.
Recipe: Yummy Baked Fish
(adapted from this recipe)
6 Tbsp olive oil
1 Tbsp butter, melted
1 tsp basil
1/2 tsp salt
1 tsp pepper
1 1/2 Tbsp lemon juice
1 tsp parsley
dash of dill
2 cloves minced garlic
Fish fillets (either white fish or salmon)
Mix up all of the ingredients (except the fish) in a little bowl. Then place the fish in an oven safe 8×8 (or whatever size you need) dish. Pour the stuff in the bowl over the fish. Cover with foil and refrigerate at least an hour before you bake the fish. When you are ready, pop it in the oven (preheat to 350F) and bake it until the fish is flaky and your kitchen smells delicious. (Baking times will vary based on how much fish you are baking and how thick it is.)
Disclaimer: I’m an affiliate of Plan to Eat, although I do use it for all of my meal planning and would recommend it even if I wasn’t an affiliate. If you sign up with a paid membership, I’ll get a small compensation. Thanks for supporting Kinda Crunchy Kate!