Welcome to another week of the Monday Menu Mix! If you didn’t catch last week’s post, we are giving you five weeknights worth of mouth watering, dietitian-approved menus! Gone are the days where you have to find time to sift through recipes in order to plan out your week. We’re doing all that work for you so you can focus on tackling those resolutions and getting the most out of each day.

This week we built your menus around creations that we’ve shared in the past on the blog!

MONDAY | Fish Tacos with Creamy Jalapeño Dip
RD tip: Knocking out that first serving of fish early in the week!

TUESDAY | Cajun Chicken Breast with Roasted Parmesan Zucchini
RD tip: A quick and easy meal with a kick! Be sure to include the black eyed peas for maximal protein with a healthy dose of fiber.

WEDNESDAY | Sweet Potato Shepherds Pie
RD tip: Savory and perfect for a cold winter night. Sweet potatoes are a rich source of anti-inflammatory nutrients like beta-carotine and Vitamin C!

THURSDAY | Chicken Stroganoff & Rice with Lemon & Crusted Almond Asparagus
RD tip: Gotta love when comfort food gets a healthy spin, especially when its paired with a dark green vegetable like asparagus.

FRIDAY | Butternut Squash Lasagna
RD tip: The other day I made the butternut squash lasagna again, this time making a few changes that I think made it even better than the original. The first thing I did was change up the cheeses. Instead of 1.5 cups reduced jack cheese, I mixed 1 cup of mozzarella into the flour mixture from step 4. Then during the layering steps, I spread a 1/2 cup low fat cottage cheese over top of each spinach layer (total of 1 cup). I also eliminated the cheese substitute. For the same calories, these changes give the lasagna a little more bulk with 25% less fat. I also doubled the garlic (8 cloves) and got a little crazy with the red pepper flakes (2 tsp). If you’re not afraid of garlic and enjoy having a bit of heat in your food, then this is the way to go!

Enjoy!
– Brooke & Erica