Wearing leith peplum sleeve top + Kendra Scott Necklace (LOVING THIS + you can convert to a choker!)

Hey y’all!! Happy Fri-YAY! I can’t believe we are ALREADY at the end of this 6-week BTD Meal Plan! I’m tellin’ you, it TOTALLY flew by – I feel like I legit just announced it (don’t you??). It’s been SO (so!) much fun putting these together for y’all each week and it’s also been great getting to hear your feedback and even see your meals via some of y’all sending me photos on Snapchat or Instagram DM.

Okay so now I’ve GOT to hear from you guys. What did you think? Did you enjoy them? Did you use them? Since I’m wrapping up this little mini series, I’m really hoping to get some feedback from y’all to see what you thought of it and to determine whether we should plan on doing something similar in the future. Please comment below with your thoughts and let us know if you found these helpful! Can’t wait to hear from you! xo, B

GRILLED PESTO SALAD WITH GRILLED BALSAMIC SHRIMP

Serves 2

INGREDIENTS:

For Salad

• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Pepper, to taste
• 1 small summer squash, halved and sliced into 1/4 inch thick slices
• 1/2 bunch of asparagus (about 0.75 pounds asparagus), chopped into 2-inch long pieces
• 1 red bell pepper, sliced into 1 1/4 -inch square pieces
• 1 yellow bell pepper sliced into 1 1/4 – inch square pieces
• 4 cups mixed greens
• 1 1/2 tablespoons jarred pesto
• 2 tablespoons crumbled feta cheese
• 10 large shrimp, peeled and deveined
• OPTIONAL – 1 loaf crusty whole grain bread, to serve on the side

For Vinaigrette for Shrimp

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons honey
• Pinch of salt & pepper

DIRECTIONS:

1. Heat grill pan on medium heat.
2. Toss the chopped veggies in 2 tablespoons olive oil, 1/4 teaspoon salt and a dash of pepper.
3. Grill veggies on grill pan until they begin to char, grill marks form and they soften – about 10 minutes.
4. Place veggies in bowl and gently toss with the pesto. Cover to keep warm.
5. Lower the heat of the grill pan.
6. Cook the shrimp until done, about 1 to 1 1/2 minutes per side.
7. Assemble each plate by adding 2 cups of mixed greens, followed by about 1 cup of mixed veggies, 1 tablespoon feta cheese and 5 shrimp.
8. If desired, serve toasted whole grain bread on the side.

EGG & AVOCADO CHICKEN SALAD

Serves 4

Serving Size = 1 cup

INGREDIENTS:

• 3 cups pulled rotisserie chicken (about 1 whole chicken)
• 1 1/2 to 2 medium whole avocados, cored, peeled and diced
• Juice of 1/2 lime
• 1 pint cherry tomatoes, cut into halves
• 1/4 teaspoon salt (I used Morton kosher salt)
• 1/8 teaspoon ground black pepper
• 3 hard boiled eggs, chopped
• 1/4 cup nonfat plain yogurt (regular or Greek)
• 1 whole wheat pita 2 halves)

DIRECTIONS:

1. Place avocados into a medium mixing bowl and mash until almost smooth.
2. Add in the yogurt, lime juice, salt and pepper, and mix until it is a smooth consistency.
3. Fold the pulled rotisserie chicken into the avocado base until well combined.
4. Mix in the tomatoes and chopped egg until well combined.
5. Store in the refrigerator or eat immediately.
6. If desired, preheat oven to 350 degrees F.  Cut pita into triangles and toast in preheated oven for about 8 to 10 minutes, turning halfway to crisp both sides.  Serve with chicken salad and enjoy!

GRILLED VEGGIE PITA*

Serves 1

Serving Size:  2 stuffed pita halves

INGREDIENTS:

• 2 teaspoons olive oil
• 2 whole – wheat pita halves
• About 4 baby bella mushrooms, sliced into about 1/4 – inch thick slices
• 1/2 small yellow summer squash, sliced into 1/4 – inch thick rounds and then halved to form half circles
• 1/2 small zucchini, sliced and cut in half (to form half circles just like the squash)
• 1 tablespoon prepared jarred pesto
• 1 slice provolone cheese
• Fruit to serve on the side (or other side of choice)

DIRECTIONS:

1. Heat 2 teaspoons olive oil in a skillet over medium heat.
2. Add mushrooms, squash and zucchini, and cook until softened, about 5 minutes.
3. Add in 1 tablespoon of the pesto and stir so that vegetables are well coated.
4. Divide sauteed vegetables evenly between the 2 pitas.
5. Place 1/2 slice of cheese in one pita pocket, between the veggies and the pita pocket and the other 1/2 in the other.
6. Press pita in preheated Panini or sandwich press or in the skillet used to cook vegetables for about 5 minutes, until the cheese is melted and the pita is crisp.

* You can easily add pulled rotisserie or sliced baked chicken to this pita for additional protein!

CITRUS SHRIMP & AVOCADO TOAST

Serves 4

Serving Size = 2 pieces of toast

INGREDIENTS:

For Shrimp:

• 2 tablespoons olive oil
• 2 tablespoons lime juice (or juice of about 1 lime)
• 4 tablespoons orange juice (preferably fresh squeezed)
• 1/4 teaspoon ground cumin
• 1/2 pound peeled and deveined shrimp (about 20 shrimp)

For Toast:

• 1 cup mashed avocado (about 2 medium avocados)
• 1 tablespoon lime juice
• 2 dry pints cherry tomatoes (4 cups)
• 2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 cup frozen & thawed or fresh & cooked yellow corn
• 8 slices of whole – wheat bread
• OPTIONAL – 1/2 cup crumbled feta cheese, served on the side and sprinkled over toast, as desired.

DIRECTIONS:

1. To make the shrimp marinade, combine the first 4 ingredients (listed under “For Shrimp”) in a small bowl and mix well to combine.
2. Add the shrimp to a plastic sealable bag and then pour in the marinade.
3. Place plastic bag in the refrigerator and allow shrimp to marinate while preparing the rest of  ingredients for the toast (or at least 30 minutes).
4. Add 1/2 tablespoon lime juice to the mashed avocado to flavor and prevent browning while preparing the rest of the dish.
5. Heat a skillet over medium heat.
6. In a medium bowl, combine the cherry tomatoes with the 2 tablespoons olive oil and 1/4 teaspoon salt.
7. Add the tomatoes to the heated skillet and cook about 10 minutes, stirring occasionally until the tomatoes begin to soften and burst.  Once tomatoes are cooked, place them in a small bowl and set aside.
8. While the tomatoes cook, toast the bread in a toaster or toaster oven.
9. Wipe out the skillet used to cook the tomatoes and then reheat again over medium heat.
10. Add the marinated shrimp to the skillet and cook shrimp about 1 to 1 1/2 minutes per side, until shrimp are pink and white.
11. Assemble the toast by spreading each slice of toast with:

(a) 2 tablespoons mashed avocado

(b) 2 tablespoons roasted tomatoes

(c) 1 tablespoon sweet yellow corn

(d) 3 orange lime citrus shrimp

10.  Serve 1/2 cup feta at the table to complement toast, if desired.

BALSAMIC KALE & CHICKPEA SALAD 

Serves 4 to 5

Serving Size: about 3 cups

INGREDIENTS:

• 1 large bunch of fresh kale, ribs removed and chopped (about 8 – 10 cups torn packed kale)
• 1/3 cup halved walnuts, toasted (optional)
• 3 tablespoons raisins
• 1/3 cup warm water
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/8 or less teaspoon salt
• 1 cup sliced baby bella mushrooms (about 5 – 6 mushrooms)
• 1/2 cup diced red bell pepper (about 1/2 of a whole pepper)
• 3/4 cup canned chickpeas, rinsed and drained
• One 8 – ounce can sliced water chestnuts, drained and rinsed.

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Spread walnuts evenly onto a baking sheet.
3. While oven preheats, soak raisins in a small bowl with 1/3 cup of warm water.
4. Roast walnuts in preheated oven for about 6 – 7 minutes, stirring halfway through.
5. While the walnuts roast, add kale to a large bowl.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey and salt until well incorporated.
7. Pour dressing slowly over kale and massage into leaves with hand to incorporate,
8. Drain the raisins and then add to salad along with the mushrooms, bell peppers and chickpeas.
9. Toss all ingredients with tongs.
10. Top salad with the roasted walnuts (optional) and the water chestnuts.
11. Salad can be stored up to 5 days in the refrigerator.

[DOWNLOAD:: BTD Meal Plan Week 6]