We spent the weekend celebrating Perfect Girl’s 3rd birthday.  And, yes, time really does fly!  I’m so lucky that I get to be her Nana.  Can you tell that she loves pink:)

It’s Menu Plan Monday with Laura at I’m An Organizing Junkie. She does such a good job keeping us focused on the weekly plan and allowing us to share our ideas with everyone.

This is another busy week at our household, but maybe we will do a better job of using it up and eating at home. 

Monday: Grilled Salmon with Roasted Corn Salad (a Weight Watchers recipe)  The salmon is from the freezer.

Tuesday:  CROCK POT WEDNESDAY April Giveaway Winner Announced  and Cinnamon-Ginger Poached Pears  (I’m trying to work in more fruit each day and this is a favorite way to do it.)

Wednesday:  Dance and Date Night.  We try to choose a new place to eat each week. 

Thursday:  Lemon-Garlic Marinated Lamb Chops, Tabouleh Salad, Grilled Asparagus.  Come join me  for Craving’ Ellie in My Belly this week.  This lamb dish is my choice for that.  It’s so good and easy.  (I have the lamb in the freezer and the bulgur wheat in the pantry.)

Friday:  Spinach and Artichoke Stuffed Chicken Breasts, Wild Rice Blend, Spring Green Salad with Blueberries and Raspberries/Raspberry Vinaigrette  (The chicken and spinach are in the freezer; the artichokes are in the pantry.)

Saturday:  We will probably eat out or Hubby will grill burgers. 

GRILLED SALMON WITH ROASTED CORN SALAD

Makes 4 servings

3 cups fresh corn kernels or 2 (10-ounce) packages frozen corn, thawed and drained
1 red bell pepper, seeded and finely chopped
4 scallions, thinly sliced
1/2 cup chopped cilantro
1 jalapeno pepper, seeded, deveined and minced
3 Tablespoons cider vinegar
1 Tablespoon honey
1 Tablespoon olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
4 (5-ounce) salmon fillets

Preheat the oven to 425 degrees.  Spray a baking sheet with nonstick spray.  Spread the corn on the baking sheet.  Roast, stirring occasionally, until light browned, about 20 minutes.  Cool completely.

Meanwhile, combine the bell pepper, scallions, cilantro, jalapeno pepper, vinegar, honey, 2 teaspoons of the oil, the mustard, and 1/4 teaspoon of the salt in a large bowl.  Stir in the corn.  Cover and chill until ready to serve.

Rub the salmon steaks with the remaining 1 teaspoon oil and remaining 1/2 teaspoon salt.  Heat a nonstick grill pan or skillet over medium-high heat.  Cook the salmon until browned on the outside and just opaque in the center, about 4 minutes on each side.  (We just use our gas grill.)

Courtesy of Weight Watchers.

Linked to:  Menu Plan Monday