Yogurt-marinated chicken skewers, polenta, tomato Feta salad and a simple kale salad
Ribeye (don't worry, this made about 2.5 servings), and an asparagus and arugula salad with white beans
3-4. Broccoli, Feta, and leftover steak frittata, white bean dip, and a side salad
Red lentil soup with north African spices
Seared scallops with orange citrus dressing
Porkchop, green bean salad with cilantro sauce, and Indian-inspired chickpea rice
Sweet potato with crunchy kale and a whipped Feta yogurt sauce, and leftover green beans
by unreasonably_sensual
6 Comments
All of this looks amazing! Your scallop dish is particularly beautiful 😍
I’d love the recipe for the lentil soup and green bean salad!
Omg those scallops look divine!
Those all look so delicious- do you have any recipe links?
All looks wonderful 🙂
Based on your description it looks like you are adjusting but just so no newbies get the wrong idea proportions are a little off though. Veg should have double the volume of meat (more if it’s low density like salad). US portions of meat generally exceed the 3-4oz serving size (eg average chicken breast is a little under 2 servings), I generally measure my grain and weigh my meat with veg being as much as I can inhale. Greater variety & colors of veg the better, those medley frozen steamer bags are super handy.
I love polenta!