It’s the last week of our heathy meal plan series! We hope you’ve found some new favorite recipes to keep on rotation. Enjoy this last list and let us know if this is something you’d like to see more of on HOUSE of HARPER!
Monday: Kicking off the week with these easy slow cooker stuffed bell peppers by The Blonde Pantry. Such a crowd pleaser with the kids!
Tuesday: I was so excited to see this slow cooker carnitas recipe on Smart in the Kitchen last week. Looks seriously delicious and like something the whole family will love!
Wednesday: For an easy midweek meal, I’m going to give these skillet chicken fajitas from “What’s Gaby Cooking” a try!
Thursday: I’m going to change things up with a meatless meal for Thursday night — trying out this veggie spaghetti from Delish website. Yum!
Friday: Last week I co-hosted a FEED Supper cooking class lunch with my friend Marcia Smart of Smart in the Kitchen, and she taught us how to make the most delicious surf and turf meal. The poached fish in lemon and white wine was so simple and delicious, and you can use almost any fish. It’s perfect for an easy dinner in with friends. Recipe below!
Ingredients
2 tablespoons olive oil
2-3 pounds of fish, preferably skin on (swordfish, halibut, salmon, trout or redfish)
½ cup dry white wine
2 lemons, one juiced and one sliced
2 teaspoons capers
Kosher salt and pepper
Preheat oven to 400 degrees.
Cover your pan with foil or parchment paper.
Drizzle olive oil in the middle of the pan and place the trout on top. Pour the wine on the sheet pan and sprinkle the fish with salt and pepper. Add the lemon juice and capers and roast the fish in the middle of the oven until opaque, about 7 minutes. Serve topped with lemon slices and capers. If the filet is thin, check the fish after 5-7 minutes in the oven; if it’s thicker than. To make cleanup easier, line your pan with foil.
