Greek shrimp pasta

Serves 4

6 oz. crumbled feta cheese
6 green onions, finely chopped
4 tsp fresh oregano leaves, minced or dried oregano
5 fresh tomatoes cored, seeded and coarsely chopped
salt and freshly ground pepper to taste
1 lb linguine freshly cooked and drained
2 tbs butter
1 tbs olive oil
4 cloves garlic, pressed
1 lb raw medium shrimp, shelled, deveined and cleaned

  1. In a large mixing bowl, combine feta, green onions, oregano, tomatoes, salt, and pepper.
  2. Let mixture stand at room temperature for at least one hour. (This is prime time to get the salad made, table set and make your pasta.)
  3. In a skillet, add the butter and olive oil and heat over medium high heat.
  4. Add the garlic and stir till starting to brown.
  5. Add the shrimp, toss together and remove from heat once the shrimp turn pink.
  6. To the shrimp mixture, add the cooked pasta.
  7. Toss together, then top with the feta cheese mixture and enjoy.
Posted in August, Dinner, Shrimp, Uncategorized, Weekly Meal Plan | Tagged , , , , , , , | Leave a comment

August Meal Plan

1- Basil tomato pasta  (2lb cherry tomatoes, 1c basil, garlic, 1/2c Parmesan, 1/2lb angel hair)

2-Therapy meal


4- Honey garlic shrimp (broccoli, honey, soy sauce, garlic, 3/4lb shrimp, rice)

5- Greek grilled chicken and hummus wrap  (romaine, Roma tomatoes, cucumber, feta, hummus, Greek vinaigrette dressing, flour tortillas)

6- Summer minestrone (1/2 onion, 1/2 leek, celery, red bell pepper, 2 large zucchini, 1 c green beans, 2 roma tomatoes, garlic, 6c chicken stock, 1 can small white beans, 1/2 c small pasta)

7- Grilled fish tacos with pineapple cucumber salsa  (lemon, lime, orange, 1/4 red onion, cucumber, 1c fresh pineapple, cilantro, tortillas, halibut)

8- Pressed basil sandwiches (tomatoes, basil, red onion, lunch meat, bread)

9- Therapy meal

10- left-overs

11-Greek shrimp pasta  (green onions, tomatoes, fresh oregano, garlic, butter, feta, linguine, shrimp)

12- Italian chicken bake (2 Roma tomatoes, 6tbs pesto, 1c mozzarella, 4 chicken breasts)

13- Grilled chicken with skillet garlic-Parmesan zucchini squash and tomatoes  (2 zucchini, 2 yellow squash, grape tomatoes, spices, Parmesan cheese, chicken)

14- Pineapple chicken  (green pepper, 1/2 red onion, lime, can pineapple chunks, chicken breast, spices, brown rice) **We made pineapple shrimp.  Replace this one with something else next time.

15- Quinoa, black bean, and corn tacos  (yellow onion, garlic, lime, lettuce, cheddar cheese, avocado, tomato, cilantro, chicken broth, can diced tomatoes with green chilies, black beans, 3/4 c quinoa, spices, frozen corn, corn tortillas)

16- Therapy meal

17- left-overs

18- Peanut noodles with chicken  (5 carrots, 3 cucumbers, 2 bell peppers, 6 green onions, cilantro, ginger, garlic, 1lb linguine, 1/2c peanut butter, 3 chicken breasts, rice vinegar, soy sauce)

19- Salmon and summer veggies in foil  (2 zucchini, 2 yellow squash, 2 shallots, garlic, lemon, 2 Roma tomatoes, spices, 4 salmon)

20- Peach salad with grilled basil chicken (lemon, 3 peaches, corn, 1/2 red onion, 4oz goat cheese, pecans, lettuce, spices, dijon, honey, 1lb chicken)

21- New Orleans BBQ shrimp and rice (scallions, lemon, spices, Worcestershire sauce, butter, 2lb shrimp, rice)

22- tacos, corn, and Spanish rice

23- Therapy meal

24- left-overs

25-Sheet pan shrimp fajitas (yellow bell pepper, red bell pepper, orange bell pepper, red onion, lime, 1 1/2 lb shrimp, spices, tortillas)

26-BBQ chicken on the grill (BBQ sauce, chicken breast, green beans)


28- Slow cooker cashew chicken  (garlic, ginger, 2lb chicken breasts, cornstarch, soy sauce, rice wine vinegar, ketchup, sweet chili sauce, brown sugar, cashews)

29- Asian zucchini noodle stir-fry with shrimp  (2 zucchini, bell pepper, shredded carrots, red onion, sugar snap peas, garlic, hoisin sauce, soy sauce, 1lb shrimp)

30- Therapy meal

Posted in August, Uncategorized, Weekly Meal Plan | Leave a comment

Brothy Chicken Tortilla Soup

4 frozen chicken breasts, thawed and cubed
4 14-ounce cans chicken broth
1 14 1/2-ounce can chopped tomatoes
2 cups frozen mixed vegetables (peas, corn, carrots, green beans)
4 cups tortilla chips
1 teaspoon chili powder
3/4 cup medium cheddar cheese, shredded
1/4 cup cilantro or parsley, chopped

  1. Cook chicken breasts.
  2. Combine the broth, tomatoes (with their liquid) and vegetables in a large saucepan.
  3. Bring to a boil over high heat.
  4. Reduce the heat to medium and simmer 5 min.
  5. Add chicken to soup with chili powder and half the tortilla chips.
  6. Continue simmering until the tortilla chips are tender and chicken is heated through, about 10 min.
  7. Serve with remaining chips crushed on top.
  8. Top with the shredded cheese and cilantro.
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First Week in July Meal Plan

Saturday-Chicken Parmesan

Sunday-Chicken, Penne, and Green Vegetable Salad

Monday-Steak fajitas, rice, beans

Tuesday-Caribbean Chicken salad

Wednesday-therapy meal


Friday-Citrus quinoa bowl with avocado and edamame

Saturday-Spaghetti and Meatballs with salad

Posted in July, Weekly Meal Plan | Leave a comment

Steak Fajitas

1/2 cup olive oil
3 tablespoons Worcestershire
2 limes, juiced
3 cloves garlic, minced or pressed
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon honey


1 – 1 1/2 pound flank or skirt steak,
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 zucchinis, sliced
8-10 flour or corn tortillas
1/2 cup salsa


1. Combine marinade in a small bowl.
2. Let marinate for at least 30 minutes or up to 2 hours.
3. Heat the grill to medium high.
4. Grill the steak and vegetables.
5. Warm the tortillas

Posted in Beef, Dinner, Mexican | Tagged , , , , , , , , , , , | Leave a comment

Chicken, Penne, and Green Vegetable

Serves 4

2 boneless, skinless chicken breast halves, cut into 2-1/2 in. strips

2 teaspoons poultry seasoning

1 pound penne pasta

1 pound asparagus spears (or sugar snap peas, green beans, wax beans, snow peas, or broccoli)

2 mediums tomatoes, chopped

1 cup fresh basil, chopped

1 cup Romano cheese, grated (or fresh Parmesan)

2 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

  1. Sprinkle the chicken with the seasoning.
  2. Spray a large nonstick skillet with nonstick spray and set over med-high heat.
  3. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 min.
  4. Meanwhile, cook the pasta according to package directions, omitting the salt.
  5. With a small strainer, transfer the pasta to a colander, reserving the water in the pot.
  6. Rinse the pasta under cold water. Drain and transfer to a large bowl.
  7. Add the green vegetable to the same pot of boiling water and cook until crisp-tender, about 3 min.
  8. Rinse under cold running water to stop the cooking.
  9. Drain and add to the pasta.
  10. Add chicken, tomatoes, basil, cheese, garlic, oil, and salt.
  11. Toss well to coat.
  12. Serve at once.
Posted in Chicken, Pasta, Salad, Vegetable | Tagged , , , , , , , , , , , , | Leave a comment

Fifth Week in June Meal Plan

Sunday-Grilled tilapia with green beans

Monday-Summer lentil salad (white balsamic vinegar, dijon mustard, scallions, cucumber, cherry tomatoes, 2c. cooked lentils, feta cheese, mint)

Tuesday-One pan balsamic chicken and veggies (Italian dressing, balsamic vinegar, honey, chicken breasts, asparagus or green beans, matchstick carrots, cherry tomatoes)

Wednesday-therapy meal


Friday-hot dogs and beans

Posted in June, Weekly Meal Plan | Leave a comment