Monday – Pasta with sausage and kale.
Tuesday – Chicken fajitas with rice and beans. I used a Trader Joe’s pepper and onion fajita mix. In a large skillet or cast iron, cook the sliced chicken until no long pink, add the pepper and onion mix and cook until soft. If you don’t have the mix, slice a red bell peper and onion (cooking time may be less since it’s not frozen).
Wednesday – Chicken sausage stromboli. A super easy recipe; for more quick dinner ideas, click here. I used store bought pizza dough, cut it in half and stretched both pieces to make a pair of rectangles and placed on a sprayed cookie sheet. Add sliced chicken sausage (1 link in each), sprinkle with shredded cheese, bake at 350 for 15-20 minutes.
Thursday – Quinoa with kale and chicken sausage. I topped mine with dried cranberries
Friday – Sesame ginger teriyaki salmon and garlic quinoa stir fry. You’ll love this healthy recipe! Tip to make this dinner easier – make the quinoa mix in advance so you only have to cook the salmon at night!
Baby food- New section!!
I’m going to start adding to my weekly meal plan the food I make for my 10-month old son. He has a VERY healthy appetite and eats a wide variety of food. Most of his dinners consist of what my husband and I are eating, but in order to keep up with his breakfast, lunch, and snack foods, I’ve started to meal prep for him on the weekends. He gets homemade puréed foods and I make a big batch of steamed veggies/fruit to use during the week. This weekend I made for him mini egg muffins with spinach and baby pancakes.
Mini egg muffins – Saute 1 cup spinach, pour into bowl. Add 6 eggs and 1/4 cup shredded cheese. Spray mini muffin tin and pour egg mixture into cups so they are 3/4 full. Bake at 375 for 15 minutes.
For another variation- shred 1 cup raw broccoli, use that instead of the spinach. Follow the rest of the recipe above!
Baby pancakes with oats and greek yogurt – In Nutribullet or blender add 1/2 cup oats, 1/2 teaspoon baking powder, 1 container (5.3 oz) plain greek yogurt, 1/2 medium ripe banana, 1 egg, and 1/2 teaspoon vanilla. Blend until smooth. Lightly coat a large nonstick skillet with cooking spray over medium low heat. Drop batter by the spoonful into skillet (size of silver dollar). Cook until golden brown, flip and cook again. These also store great in the freezer!
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