weekly meal plan – lemon garlic tilapia and roasted potatoes (recipes)

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A few weeks ago, I switched our eMeals subscription to the low fat family menu plan. I sometimes have difficulty finding recipes I’m willing to try, and this time I found one that I’m definitely adding into our meal rotation! I also tried a Weight Watchers recipe as a side and I was so lucky to score big on two new dishes!

Our menu for the week:

Sunday – Lemon garlic tilapia (from eMeals) and side of roasted potatoes (from Weight Watchers)

Monday – gnocchi and salads

Tuesday – Salmon packets

Wednesday – Burgers and fries

Thursday – Chili

Friday – Pizza

Saturday – Open

tilapiaandpotatoes

Lemon garlic tilapia
source: eMeals.com

2 tablespoons butter
4 cloves garlic, finely minced
Juice of 1 lemon
1½ lb tilapia fillets
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees. Melt butter in a skillet over low heat. Add garlic and sauté about 1 minute, being careful not to burn. Add lemon juice and remove from heat. Place fish in a sprayed baking dish and top with lemon-butter. Bake about 15 minutes until fish flakes easily. Top with fresh parsley before serving.

(Here’s what I changed or would change. I forgot to add parsley. I used lemon juice from a bottle, and just added what I thought would be enough. I wouldn’t have used as much garlic. I baked about 20 minutes.)

Roasted baby potatoes
Source: WeightWatchers.com

1 1/2 pound(s) uncooked new potato(es), halved or quartered if large
4 tsp olive oil, extra-virgin, divided
1 1/2 Tbsp fresh lemon juice
2 tsp dried oregano
1 tsp minced garlic
3/4 tsp sea salt, or kosher salt (or to taste)
1/4 tsp black pepper, freshly ground
1 tsp lemon zest, or to taste
1 medium (medium) lemon(s), cut into 6 wedges
1 Tbsp mint leaves, for garnish

Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, garlic, salt and pepper; toss to coat.

Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.

Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.

(I did not add the lemon wedges or mint. Everything else was the same.)

**The eMeals link is an affiliate link. I have received a complimentary year subscription to eMeals. All opinions are my own.

Are you a menu planner? How often do you try new recipes?

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30 Comments

  1. I have some tilapia in the freezer right now and that Lemon garlic tilapia sounds like a keeper. Going right now to get the fish out to thaw. Thanks for the idea.

  2. I’m an Emeals blogger, too. We tried the low fat plan for several months, and found it flavorless. Switched to the Clean Eating plan, and it is AWESOME!! I can’t tell you how fresh and yummy everything is. Ditch that lowfat one, stat!

  3. This looks delish and very easy to make! I am trying to get into the habit of creating meal plans and sticking to it. EMeals has been super helpful in keeping me on track and motivated to create healthy flavorful meals for the family.

  4. YUM! Great dinner idea! I wish I would have seen it earlier. I had fish pulled out but the kids sweet talked me into fish tacos! 🙂 Maybe next week!

  5. I left an earlier comment… and not sure it went through. I love Tilapia and potatoes and its good to know we can prepare it in a way that reduces the calorie count too.

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