Monday, October 1, 2012

{This Week's Menu}

Monday: Potato and Leek Soup with Caesar Salad - Easy, warm, and delicious! Makes enough for 4 with leftovers, but most of the time they don't make it :) Tip: I use a tea ball for the seasonings instead of the leek leaves.

The Jasch Journal

The Jasch Journal

Tuesday: Baked Lemon Shrimp with Fettuccine - I found this recipe on Pinterest. It doesn't link back to anywhere, so let me know if this is your recipe. This recipe is also featured on my friend's blog, Eat.Pray.Love.Run. 


  • 2 Large Lemons
  • 1 lb of shrimp, peeled and rinsed
  • Butter  ( I used 1/4 of a cup but the original recipe called for way more)
  • 2 Tbsp minced garlic
  • Italian Seasoning
What to do:
Line a shallow pan with foil.  Slice lemons and lay out flat all over foil.  Place shrimp on top of lemons.  Melt butter in bowl and stir in minced garlic.  Pour mixture over shrimp & lemons.  Sprinkle with Italian Seasoning. Bake at 350 for 10 - 15 minutes. Serve over pasta. 

For something a little lighter try Olive Oil and Lemon Baked Shrimp. 

from Pinterest

Wednesday: Salmon Couscous Salad - I think this is a recipe that I just threw together one afternoon. Maybe from one of my WW cookbooks. It's super easy and fills you up! Feeds 2 hungry people. 


  • 2 salmon fillets (1 inch thick)
  • EVOO (Extra Virgin Olive Oil)
  • Salt and Pepper
  • 1 cup of whole wheat couscous
  • 1 lemon
  • 1 pint cherry tomatoes, halved
  • 1/4 cup reduced fat feta cheese crumbles
  • 1 ripe avocado, peeled, pitted, and chopped
  • 1/4 cup kalamata olives, chopped 

What to do:

Heat your oven to 350 degrees. Line your baking sheet with foil. Place your salmon fillets skin down. Sprinkle with salt and pepper. Brush with Extra Virgin Olive Oil. Squeeze the juice from half a lemon over top. Bake 10-12 minutes or until they flake easily with a fork. Cook couscous on the stovetop according to package directions. Meanwhile, you can chop up your toppings. 1 pint cherry tomatoes - slice in half and 1 avocado - cut in chunks, 1/4 reduced fat feta cheese crumbles, and 1/4 chopped kalamata olives. Grab two bowls and divide cooked couscous between them. Take your cooked salmon fillets and "shred" with a fork; then divide among the two bowls. Next, take your toppings, divide among the bowls. Lastly, squeeze the juice from the remaining lemon half over everything. Enjoy! 

The Jasch Journal

Thursday: Crockpot Chicken Tortilla Soup - Another Pinterest recipe that I've been wanting to try. I'll let you know how it turns out.


Friday: Date night! Sushi, anyone? 

Saturday: Leftover Crockpot Chicken Tortilla Soup

Sunday: Cheese Tortellini with Italian Side Salad - This is another recipe that you can just throw together on Sunday night while your'e enjoying your favorite TV show... Revenge! :) 


  • 1 (9 oz.) refrigerated package cheese tortellini 
  • 1 1/2-2 cups tomato sauce
  • 2 Tbsp basil, chiffonaded  
  • 1 beefsteak tomato, cut into wedges
  • 1/4 cucumber, sliced or chopped
  • 1/2 bell pepper, sliced,
  • 1/4 red onion, sliced
  • 1/4 cup reduced fat feta cheese crumbles
  • 1/4 cup kalamata olives, sliced
  • 4 Tbsp Italian dressing, divided
  • 1 bag of romaine lettuce 

What to do: 

Cook tortellini according to package directions. In another pot heat your tomato sauce over low heat and stir occasionally. (I use Giada's Tomato Basil sauce from Target). While your pasta is cooking slice up your ingredients for your salad. 1 beefsteak tomato, 1/4 cucumber, 1/2 bell pepper, and 1/4 red onion. Sprinkle with 1/4 cup reduced fat feta cheese crumbles and kalamata olives. Top your bag of salad with toppings and your favorite Italian dressing. When your pasta is done, drain it, and top with your tomato sauce and chiffonaded basil leaves. Enjoy! 

Let me know if you have any questions or if something is unclear. Enjoy! 


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