Your Time, Your Money, Your Meals. Cook It Forward.
This week: one-half pound of tilapia + caramelized veggies + one batch of lime mayonnaise.
Tilapia and Lime Mayonnaise
Monday: Tilapia Tacos with Lime Mayonnaise and a side of Carrot Cilantro Salad (optional)
Tuesday: Vegetable leftovers with tortilla chips or rice (see below)
Wednesday: Tuna Melts with a Cinnamon Apple and Walnut Salad
Thursday: Repeat of Tuesday or Breakfast for Dinner
On Sunday:
Prepare the lime mayonnaise according to recipe directions. Chop and sauté the vegetables for the tacos. Cover and refrigerate the vegetables and mayonnaise for the next day.
On Monday:
Reheat the vegetables and make the carrot cilantro salad (optional). Wait to prepare the fish until everything else is ready, as the pan-frying will demand all your attention. Assemble and serve your tacos. Cover and refrigerate all leftover components individually.
On Tuesday:
You will likely have some vegetables left over after Monday. If this is the case, reheat and top with guacamole and serve with a side of tortilla chips for dipping or on top of a bed of brown rice.
On Wednesday:
Mix a bit of the leftover mayonnaise with some canned tuna and shredded cheddar. Spread the tuna between slices of your favorite rye or sourdough bread and grill. Serve with a cinnamon apple and walnut salad.
On Thursday:
If you still have vegetable leftovers, repeat Tuesday’s meal. If you do not, have breakfast for dinner…because who doesn’t love breakfast for dinner?
I am not a mayo fan, but after looking at your yummy recipe, I may give it a DIY try
I found a vegan mayo recipe made with almonds, but I just couldn’t get the smooth texture/consistency I was looking for. Yours looks tasty and easy!