Dinners for the week

This week we are having:

Quinoa with summer veggies and pork tenderloin
Creamy pasta with salmon and summer veggies
Roasted sweet potato, green bean and chicken salad
Turkey breast with veggies and mustard

This last meal is an old favorite:
Serves 2
1 skinless turkey breast half
1/2 lb baby carrots
1 broccoli crown, cut into pieces
1 tbsp olive oil, divided
2 tbsp whole grain mustard

Sprinkle turkey with salt, then spread mustard over turkey breast.
Drizzle carrots with 1/2 tbsp oil and sprinkle with salt.
Roast carrots and turkey at 425 for 20 mins.
Drizzle broccoli with 1/2 tbsp oil and sprinkle with salt.
Add broccoli cook for 20 to 30 mins more, or until turkey is approximately 155 deg f.

Serve with extra mustard on the side.

342 calories, 23% fat (9 g), 60% protein (51 g), 17% carbs (15 g, 6 g fiber).

Menu for the week

This week I am doing a lot of repeats:
Chicken Yakitori with miso (repeat)
Pork tenderloin with quinoa and roasted summer veggies (repeat)
Turkey meatballs with whole wheat pasta in marinara (repeat)
Creamy salmon and spinach with whole wheat pasta

Since the only new recipe is the salmon, here it is:
Serves 2
1 cup whole wheat pasta (short, such as fusillini, penne or macaroni)
10 oz spinach
1/3 lb salmon
1/2 cup nonfat Greek yogurt
1 lemon
1 small clove garlic, smashed
salt & pepper

Cook pasta according to package directions. 
Broil the salmon for 10 mins per inch, let rest for 5 mins.
In the last 1~2 mins of cooking, plunge the spinach into the water with the pasta.  Drain the spinach and pasta together when the pasta is done cooking, and place in a large, heat-proof bowl (or back in the pot).  Add yogurt, garlic and juice from the lemon to the pasta and spinach.
Roughly chop/flake the salmon and add to the pasta, then add salt and pepper to taste.

504 calories, 14% fat (8 g), 30% protein (38 g), 56% carbs (70 g, 9 g fiber).