I am going to try to start blogging about meal plans again! No promises that it will be weekly like before, a little 9-month old baby keeps this momma busy! My husband and I are working full time, and my hours vary day-day, but Wednesday nights are always a late night for me, so Wedesdays will always consist of a crockpot meal or a meal I made ahead of time!
Monday–Pasta with home made sauce. Click on the link for the sauce recipe. Side note: now that my baby is eating more table food, I’m trying to make recipes he can eat too! Before adding the sauce to the pasta I put aside a small cup of pasta for him!
Tuesday-Shrimp tacos with a mango and avocado salsa. Season shrimp with fresh cilantro, salt, and lime juice. Cook in skillet for a few minutes on each side. Dice mango and avocado. Place shrimp, mango, and avocado on a heated wrap and top with fresh cilantro.
Wednesday–Stuffed peppers with quinoa, apples, and chicken sausage. I’ve made this numerous times and shared it on my blog. It’s just that good. The stuffing is easy to make up ahead of time. I made it over the weekend and tonight, roasted the peppers.
Thursday- Vegetarian Carrot Enchilada inspired from Inspiralized, Turn Vegetables into Healthy, Creative, Satisfying Meals, by Ali Maffucci. I’ll admit I was a little nervous about this dinner. But the picture in the recipe book just looks so darn good, so I figured it was worth a shot! I even gave my little boy some of the mashed black beans! And bonus – it’s great as leftovers!
Vegetarian Carrot Enchilada
- 1 cup of frozen corn, cooked according to package directions
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 cup white onion, diced
- 1 cup green bell pepper
- 1 (14 oz) can black beans, drained and rinsed
- 1/2 jalapeño, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano or Italian blend
- 3 teaspoons chili powder
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- 1 (14 oz) can diced tomatoes
- 3 large carrots, peeled and spiralized thinly and roughly cut so they aren’t long strands
- 1 cup shredded sharp chedder cheese
- 1/2 cup chedder pepper jack cheese
- Preheat oven to 375 degrees. Coat a 3 quart casserole dish with cooking spray
- Heat olive oil in a large pot over medium heat. Add the garlic, onion, and bell pepper, cook 2-3 minutes. Add the beans, jalapeño, cumin, oregano, chili powder, corn and cilantro, then season with salt and pepper and lime juice. Toss to combine and cook for 2-3 minutes. Add the tomatoes and carrots and cook for about 2 minutes. Transfer the mixture to the prepared casserole dish.
- Sprinkle the chedder and pepper jack cheese on top. Cover with foil and bake for 15 minutes. Uncover and bake for another 5-10 minutes until the cheese is melted
Friday– Chipotle chicken kebabs with cilantro dipping sauce form America’s Test Kitchen cookbook.
Chipotle chicken kebabs with cilantro dipping sauce
- 2 lbs boneless, skinless chicken breasts, cut into 1 1/2 inch chunks
- 1/4 cup packed light brown sugar
- 1/4 cup fresh cilantro, minced
- 2 tablespoons hot sauce
- Salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 3 tablespoons lime juice
1.. Adjust oven rack 6 inches from broiler and heat broiler. Line broiler pan bottom with aluminum foil and top with slotted broiler pan top.
2. Toss chicken with sugar, 2 tablespoons cilantro, hot sauce, 1 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder in bowl. Thread chicken onto four 12-inch skewers (if using wood skewers, soak in water for 30 minutes first)
3. Arrange skewers on prepared broiler pan. Broil skewers, turning occasionally until chicken is charred around the edges and registers 160 degrees, about 10 minutes.
4. Meanwhile, combine sour cream, mayonnaise, lime juice, and remaining 2 tablespoons of cilantro and remaining 1/4 teaspoon garlic powder in bowl, season with salt and pepper to taste. Serve skewers with sauce