Meg's Meal Planning

dinner

Healthy Turkey Lentil Chili

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Crockpot turkey and lentil chili is a healthy family dinner. Perfect for those cold nights when the temperatures are dropping. Stores great in the freezer too!

turkey chili

As a true-blue, born and bred New Englander, I appreciate every season. Yup, even winter! But when asked what my favorite season is, I always say I love the start of each new season. By the time summer is over, I’m looking forward to cooler weather, changing leaves, and everything pumpkin. And once Thanksgiving comes around, I’m thinking about hot chocolate and hitting the slopes! One of the best things about those cold winter months is eating lots of flavorful stews and soups. This healthy turkey lentil chili is just the meal you need to warm up the family this winter.

It’s the perfect meal for a football Sunday, to bring to a tailgate, or have as a weeknight dinner. Add your favorite toppings and enjoy this home-cooked meal. You can also make an extra batch and store in the freezer to use on nights when you have no time to cook.

turkey lentil chili

Healthy Turkey Lentil Chili
 
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Crockpot turkey and lentil chili is a healthy family dinner. Perfect for fall nights when the temperatures are dropping. Stores great in the freezer too!
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Serves: 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • ½ yellow onion, diced
  • 4 gloves garlic, minced
  • 1 cup dry green lentils, uncooked
  • 2 cups vegetable broth
  • 8 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried Italian seasoning
  • Salt and pepper
  • Your choice of toppings
Instructions
  1. Heat olive oil on large pan over medium heat. Add turkey and cook until brown. Add onions and garlic and cook until onions are soft and translucent.
  2. Add turkey mixture to crockpot.
  3. Add lentils, vegetable broth, tomato sauce, diced tomatoes, and all spices. Stir.
  4. Cook on low 4-6 hours or high 2-3 hours.

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Lentil Turkey Chili

Oven Baked Pork Schnitzel

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Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.  

Pork Schnitzel

Looking to get in the fun of celebrating Oktoberfest? Then try this easy oven baked Pork Schnitzel. It’s healthier than pan frying, but tastes just as delicious. It also is a great make ahead meal and stores well in the freezer.

Pork schnitzel is a popular German dish prepared by breading and frying thin pork cutlets. Although there are many varieties of schnitzel like chicken, veal, and turkey. Pork is one of my personal favorites. The key to a good schnitzel is a meat mallet. You need to pound the pork very thin.  Skip the gym and have this be your arm work out!

Baked port schnitzel

Oven Baked Pork Schnitzel
 
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Super easy oven baked Pork Schnitzel is an easy week night recipe. Pair it with potatoes and a salad for an easy and satisfying dinner.
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Serves: 4
Ingredients
  • 4 boneless pork chops, pounded until ¼ inch thick
  • ½ cup flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp roasted garlic powder
  • 2 eggs whisked
  • 1 cup unseasoned breadcrumbs
Instructions
  1. Preheat oven to 425.
  2. Combine flour and spices in shallow bowl. Eggs in another, and breadcrumbs in another
  3. Dip each piece of pork into flour, shaking off excess. Then dip into egg, then bread crumbs. Place pork on a lightly oiled wire rack over baking sheet.
  4. Bake for 15 minutes. Flip and bake another 5 minutes.

 

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Healthy oven baked pork schnitzel

Easy Skillet Italian Chicken and Potatoes

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Easy Italian chicken and potatoes cooked in a skillet, seasoned with thyme, rosemary, and oregano – a classic, staple dinner that anyone can easily throw together. 

potatoes and chicken

This easy skillet Italian chicken and potatoes is a perfect meal on a fall night. The inviting flavors of thyme, rosemary, and oregano season the potatoes and chicken wonderfully. The potatoes are nicely browned and have the perfect amount of crunch!

Even better, this dinner recipe uses only two pans. There is nothing more upsetting than a sink full of dishes to clean at the end of the night. Am I right?!

chicken and potatoes dinner

To eliminate a step, you’ll want to use chicken cutlets. Chicken breasts works fine too if that’s what you have on hand, but you’ll have to pound them thin first.

Easy Skillet Italian Chicken and Potatoes
 
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Easy Italian chicken and potatoes cooked in a skillet, seasoned with thyme, rosemary, and oregano - a classic, staple dinner that anyone can easily throw together.
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Recipe type: Chicken
Cuisine: Italian
Serves: 4
Ingredients
  • 1 ½ lb baby yellow potatoes, quartered
  • 1 lb chicken breasts pounded thin or chicken cutlets
  • ½ cup all purpose flour
  • 2 tbsp butter, divided
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp drired oregano
  • ½ tsp roasted garlic seasoning
  • Salt and pepper
Instructions
  1. Parboil the potatoes for 8 minutes. This will help them cook faster in the oven.
  2. While the potatoes are boiling, season chicken with salt and pepper. Then dip in flour, shaking off excess.
  3. Meanwhile, in large skillet over medium high heat, add 1 tbsp butter and chicken. Cook 5-6 minutes/side until browned or until internal temperature reaches 160. Transfer to plate and cover.
  4. In same skillet over medium high heat, add 1 tbsp butter, drained potatoes, and herbs. Cook for 4 mintues, stir, then cook another 4-5 minutes until golden and tender.
  5. Transfer chicken back to pan and heat together.

 

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easy Italian chicken and potatoes

Lemon herb Mediterranean quinoa salad

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Lemon herb quinoa salad combines all the tastes of a fine Mediterranean dish – cucumbers, tomatoes, lemon, and avocados. Served over kale for a delicious and simple dinner. 

Herb mediterranean salad

Mediterranean flavors are my jam lately. What’s not to love!? It’s all simple ingredients that are just good for you! Although if I had my way, I would add a ton of olives! But I know everyone isn’t a fan of them (especially in my house), so I didn’t include them in this recipe. But if you’re a fellow olive lover, feel free to add kalamata or black olives!

This lemon herb quinoa salad is chock full of yummy tomatoes, cucumbers, and avocado. To make sure you stay satisfied and full, it also has quinoa for some protein. All on top of kale! Remember, don’t skip the step where you massage the kale leaves. It sounds strange but really makes a difference.

Lemon mediterranean salad

Lemon herb Mediterranean quinoa salad
 
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Lemon herb quinoa salad combines all the tastes of a Mediterranean dish - cucumbers, tomatoes, lemon, and avocados. Served over kale for a delicious and simple dinner.
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Serves: 1-2
Ingredients
  • ½ cup uncooked quinoa
  • 2 tablespoons olive oil
  • Juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 cloves of garlic, minced
  • Salt and pepper
  • 4 cups of kale, washed and chopped
  • Extra virgin olive oil (for kale)
  • 1 mini cucumber, quartered
  • 1 cup grape tomatoes cut in half
  • ¼ cup red onion, sliced
  • 1 avocado, sliced
Instructions
  1. Prepare quinoa according to package directions.
  2. Meanwhile, make the salad dressing. Whisk together in a small bowl olive oil, lemon juice, water, red wine vinegar, parsley, garlic, salt and pepper. Set aside.
  3. Add kale leaves to a large bowl, drizzle extra virgin olive oil and salt to taste. Massage kale with hands for 1 minute.
  4. Add cucumber, tomatoes, red onion, and avocado to kale. Add in quinoa.
  5. Drizzle lemon herb dressing on top.

 

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Lemon herb mediterranean quinoa salad

The 50 Best Items From Trader Joe’s

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In honor of Trader Joe’s opening in my hometown, I’m sharing my list of the 50 best items from Trader Joe’s. Appetizers, condiments, coffee, desserts, dinner ideas, snacks and more can be found in this extensive list. Comment below with your favorite!

Trader Joe's Shopping trip

Appetizers

1. Mac and cheese bites – If you buy anything from this list, this should be it. Darn delicious!

2. Arancini bites – Bite-sized rice balls filled with just the right amount of oozy, melted cheese.

3. Chicken and beef mini tacos – These make a great finger food when hosting family or friends. Heat in the oven and serve. Easy and simple.

Black bean dip4. Black bean dip – I always keep one of these jars handy. It’s an easy appetizer when hosting family or friends.

5. Spanakopita – An authentic spinach and cheese filled pie. Trader- Joes greek spanakopita

6. Pastry bites with feta cheese and caramelized onions – What’s not to love?!

7. Unexpected cheddar cheese – One of Trader Joe’s most famous products. Hints of Parmesan, which provides an unexpected yet sophisticated flavor. Try it on sandwiches, eggs, pasta, or just on its own.

8. Spinach and cheese stuffed mushrooms – Whole mushroom caps, piled high with spinach and cheese filling and topped with crispy breadcrumbs.

Snacks

9. Veggie and flaxseed tortilla chips – These are my family’s favorite tortilla chips. The flavors are carrot and tomatoes, spinach and garlic, and red beet and onion.

Trader Joe's snacks 10. Trader Joe’s Salsa Authentic – Pair with the tortilla chips and you have an A+ snack.

11. Dark chocolate covered raisins, almonds, blueberries. TJ’s has them all and you will eat them by the handfuls, like these peanut butter dark chocolate cover cups. 

12. Almonds – I usually buy the unsalted, but I’ve had the salted before as well. They are addicting. The entire nut section is pretty impressive. Every kind you could want.

13. Ranch seasoned crispy chickpeas – A great, healthy snack!

14. Icelandic plain Greek yogurt – The texture is smoother and creamier than regular Greek yogurt. Try making these raspberry lemon yogurt bites. Use Trader Joe’s Icelandic yogurt or regular greek yogurt. Raspberry lemon greek yogurt bites

 

Pantry items

Where do I even start?! Every item in this store is absolutely amazing, but some of my favorites to stock up and always have in my pantry are:

15. Sun-dried tomatoes

16. Marinated artichokes

17. Whole grain Dijon mustard – For those of you who follow Whole30, you can eat this mustard. It has 0 added sugars.

18. Three-seed beet crackers – I’ve also had the sweet potato crackers and they are just as good.

19. Everything but the bagel seasoning – You NEED this in your life. Try it on avocado toast or a fried egg!

20. Champagne pear vinaigrette –Champagne pear vinaigrette This is my all time favorite salad dressing. My husband and I actually fight over it, it’s that stinkin’ good. Try it out on top of this quinoa bowl with strawberries, kale, roasted chickpeas, and feta cheese. 
Tahini

21. Organic tahini – For only $3.49, it’s much cheaper than any other grocery store. Try this lemon tahini dressing with your next salad or quinoa bowl.

22. No boil lasagne noodles – Calling all pasta lovers! These noodles cut down time on a classic family dish. Try my one pot skinny lasagne soup for an even quicker and healthier version of traditional lasagne.

Peanut butter23. Trader Joe’s peanut butters – Made with just 1 or 2 ingredients (depending on if you buy the salted or unsalted version). Both versions available in creamy or chunky.

24. Mexican-style roasted corn with cotijas cheese – The perfect side to tacos or fajitas. Try these sheet pan steak fajitas with the roasted corn as a side.

 

Dinners

Whenever I’m not sure what to make for dinner, Trader Joe’s always comes to the rescue. They have so many quick and easy dinner helpers. Seriously, you can’t go wrong!

25. Frozen green beans – LOVE these when I need to add a veggie side to my dinner; plus you can cook only what you need and save the rest. They are slightly skinnier than fresh green beans you would find in a store and, for whatever reason, my toddler son likes the size of these and gobbles them up.

green beans26. Colorful Carrot Coins – A blend of lightly seasoned orange, yellow, white, and purple carrots. An easy addition to your dinner.

27. Pulled pork in smoky BBQ sauce – Heat up and serve with a bun for sandwiches or make this incredibly tasty BBQ pulled pork enchilada.Pulled pork enchilada with black beans

28. Fire-Roasted Bell Peppers & Onions – In a skillet, heat up strips of chicken or steak then add the frozen fajita mix for an easy week night dinner.

29. Frozen veggie stir fry – I prefer adding my own meat, like their pork tenderloin. Cook it in advance, dice it up, and add to your cooked stir fry.

cheese tortellini salad30. Tortellini and ravioli – TJ’s has the best selection to choose from. Your choice of cheese or spinach tortellini, lobster or meat ravioli. Try my Italian cheese tortellini with artichokes, cherry tomatoes, and a pesto sauce or this turkey meatball and spinach tortellini soup.

31. Cauliflower pizza crust – I don’t eat gluten free, but I wanted to see what the hype was about and I don’t mind trying something healthier either! This crust was crispy and tasty. Try out my pizza recipe with pesto and sautéed cherry tomatoes. Trader Joe's cauliflower crust pizza

32. Cauliflower gnocchi 

33. Chicken dogs – Much healthier than hotdogs. Make a more adult version with this hotdog arugula salad. 

Mandarian orange chicken34. Frozen Mandarin orange chicken – This item is ranked the overall favorite in the Trader Joe’s 9th Annual Customer Choice Awards. So if you don’t want to listen to me, listen to them!

35. Marinated Carne Asada – This meat is tender, juicy, and delicious. It’s Marinated carne asadamarinated with a Mexican-inspired spice blend.

36. Salsa Verde – Add this to my carne asada tacos with a spicy cucumber.

37. Chili lime chicken burgers (frozen) or salmon burgers – Both make an easy week night meal.

 

Drinks

38. Cold brew coffee in 8 oz cans – These are the perfect grab-and-go caffeine fix. They come in either black or French vanilla. I’ve tried the French vanilla flavor and it was delicious! cold brew coffee

39. Trader Joe’s organic strawberry lemonade – Only available in the summer.

40. 100% Kauai coffee beans – Medium roast. Sweet, nutty and full bodied with chocolate notes.

 

Seasonal items 

I wanted to originally keep this list to items that were only available year-round, but there are just too many good seasonal items to not share my favorites!

41. Pumpkin cinnamon rolls – Can’t go wrong with anything pumpkin; it’s all amazing! Chocolate mousse pumpkin

42. Pumpkin cheesecake

43. Pumpkin spice whipped cream

44. Chocolate pumpkin mousse cookies

45. Dark chocolate-covered peppermint cremes – Pillowy and pepperminty perfection.

46. Popcorn tin – With flavors like Olive Oil, Sriracha Lime, Cheddar and Caramel, and Hot Chocolate. This makes a great holiday gift and is perfect to have at the house when company is over. Bonus: keep the tin and store cookies in it!

47. Dark chocolate sea salt caramels

48. Winter wassail – A classic holiday punch that is mighty tasty on its own or spiked with wine.

49. Candy cane Joe-Joe’s – AKA an Oreo cookie on steroids! Also available as gluten free and dark-chocolate covered.

50. Peaches and cream tarte – Flaky and buttery, sweet cream and sugary peach fill this delicious summer tarte.

 

 

 

Shrimp Tacos with Mango Salsa

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Zesty marinated shrimp tacos with a mango, cherry tomato, and avocado salsa. This is an easy and quick weeknight dinner!

Mango shrimp tacos

Long, sweet summer days are what we look forward to all…year…long. Warm nights when there is still daylight at 8pm and every night seems to end with a freeze pop! When I think of those nights, I also think of citrusy, fresh shrimp tacos. I know I can technically make shrimp tacos year round, but there’s something about those summer nights that go hand in hand with shrimp tacos.

Sautéed shrimp marinated with olive oil, chili powder, ground cumin, and lime juice mixed with a citrusy mango salsa with avocado and cherry tomatoes. This quick dinner is the perfect hassle-free meal. Be prepared: it will go fast and there will be no leftovers!

Shrimp Tacos with Mango Salsa
 
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Zesty marinated shrimp tacos with a mango, cherry tomato, and avocado salsa. This is an easy and quick 30 minute weeknight dinner!
Author:
Serves: 2
Ingredients
  • ½ lb shrimp (around 18-20)
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • 1 clove garlic, minced
  • 1 tsp lime juice
  • 1 mango, washed, peeled, and cubed
  • ½ avocado, cubed
  • Handful cherry tomatoes, halved
  • Salt to taste
  • 1 lime
  • ¼ cup fresh cilantro, chopped
  • 6 (5-inch) corn tortillas
Instructions
  1. In large bowl, combine the shrimp, olive oil, chili powder, ground cumin, salt, garlic, and lime juice. Mix together. Refrigerate for 1 hour.
  2. Meanwhile in small mixing bowl combine the mango, avocado, cherry tomatoes, salt, juice from half a lime, and cilantro. Mix together.
  3. Heat large skillet over medium heat, add shrimp, and cook about 3 minutes/side or until pink.
  4. Heat tortillas according to package directions.
  5. Spread 3 shrimp per tortilla and top with mango salsa.

 

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Shrimp tacos with mango salsa

Vegetarian Quinoa Bowl with Roasted Kale, Chickpeas and a Lemon Tahini Dressing

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This power quinoa bowl is bursting with flavors that your taste buds will love! Roasted kale and chickpeas are mixed with a garlicy lemon tahini dressing and topped with avocado and green onions. 

quinoa with roasted kale

Thursdays have slowly become my favorite day of the week! Crazy right?? But I’m fortunate enough to have Thursdays off from work and they have become my recipe testing, cooking, and food photography day. For countless Thursdays I have created quinoa power bowls for lunch/dinner from whatever I have left in my fridge. This vegetarian quinoa bowl with roasted kale, chickpeas, avocado, and a lemon tahini dressing is definitely in the top five!

Roasted kale chips are probably my all time favorite thing to snack on. My sister and I will clean out my garden and sit around devouring them all day. I’m not even kidding; sometimes we don’t even make it to the couch, we just stand over the tray on top of the stove grabbing handfuls!

quinoa for blog

For this recipe I used homemade roasted kale, but store bought chickpeas. You can use store bought of both or roast both yourself! But the recipe will take longer if you roast chickpeas at home.

Vegetarian Quinoa Bowl with Roasted Kale, Chickpeas and a Lemon Tahini Dressing
 
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This power quinoa bowl is bursting with flavors that your taste buds will love! Roasted kale and chickpeas are mixed with a garlicy lemon tahini dressing and topped with avocado and green onions
Author:
Serves: 1
Ingredients
  • ½ cup uncooked quinoa
  • 3 large kale leaves
  • Olive oil
  • Salt
  • ¼ cup roasted chickpeas
  • ½ avocado, cut into bite size pieces
  • 2 tbsp tahini
  • 2 tbsp water
  • 2 tbsp lemon juice
  • 1½ tbsp olive oil
  • Pepper
  • Pinch of roasted garlic seasoning
  • 1 green onion stalk, diced
Instructions
  1. Cook quinoa according to package directions, set aside to cool.
  2. Meanwhile, preheat oven to 350 degrees. Wash and rip kale leaves into bit size pieces.
  3. Layer on baking sheet, drizzle with olive oil, and salt. Bake about 10 minutes or until browning, tossing halfway through.
  4. Once quinoa has cooled, transfer to a medium size mixing bowl, add in the kale, chickpeas, and avocado.
  5. In small mixing bowl stir together the tahini, water, lemon juice, olive oil, salt, pepper, and roasted garlic seasoning.
  6. Pour dressing over the quinoa mixture and stir together. Top with green onion.

 

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Vegetarian quinoa bowl with roasted chickpeas

How to make homemade pesto

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There is nothing tastier than homemade pesto, and nothing smells better in the summer than the sweet, aromatic scent of fresh basil! 

pesto homemade

Basil is one of my favorite herbs to grow in my garden. I dedicate an entire section of the garden just for basil because I buy so many plants! Homemade pesto is perfect for numerous summer dishes-pasta, chicken, paninis, pizza etc. Try my Trader Joe’s cauliflower crust pizza topped with pesto, or this easy pasta with pesto, cherry tomatoes, and fresh mozzarella. 

Homemade pesto

A great way to have homemade pesto in the winter is to freeze the pesto in ice cube trays. My recipe makes 6 “ice” cubes which are 2 oz each. Add pesto to ice cube tray, freeze overnight, then pop out and store in a freezer zip lock bag.

Summer pesto

How to make homemade pesto
 
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Serves: 1 cup
Ingredients
  • 3 cups fresh basil
  • ¼ cup unsalted almonds
  • ½ cup parmesan cheese
  • 2-3 cloves of garlic
  • ⅓ cup olive oil
Instructions
  1. Add all ingredients, except olive oil, to a food processor and blend well.
  2. Slowly drizzle olive oil and continue to blend.
  3. Add salt and pepper to taste.

 

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Easy homemade basil pesto

Marinated Carne Asada with Spicy Cucumber Salsa Verde

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Trader Joe’s carne asada is the star ingredient in these easy Mexican Tacos. The cucumber salsa verde sauce is spicy and adds the perfect amount of crunch. 

Tacos with salsa verde

The moment I started searing Trader Joe’s carne asada in the pan, my husband yelled from the other room “that smells delicious!” I wish I could somehow bottle up the wonderful aroma this cut of meat produced. The well-trimmed, hand-butterflied beef sirloin is marinaded in a northern-Mexico-inspired blend of citrus & spice. Because of the thin meat, it cooks quickly on the stove top.

Salsa Verde is a great staple to have in every kitchen. It consists of roasted tomatillos, onion, cilantro, and other spices. I used a pre-made salsa verde from Trader Joe’s and added cucumbers and jalapeño peppers for an additional kick.

Marinated carne asada

Marinated Carne Asada with Spicy Cucumber Salsa Verde
 
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Trader Joe's carne asada is the star ingredient in these easy Mexican Tacos. The cucumber salsa verde sauce is spicy and adds the perfect amount of crunch.
Author:
Serves: 2-3
Ingredients
  • Trader Joe's carne asada meat
  • ¾ cup salsa verde
  • 1 English cucumber, sliced in half length-wise, then each piece sliced in half length-wise again, and chopped into tiny pieces
  • 1 jalapeño pepper, deseeded and minced
  • Cilantro
  • 1 lime, quartered
  • Tortillas
Instructions
  1. Cook carne asada according to package directions. Set aside and let rest 10 minutes. Slice into thin strips.
  2. In small bowl, mix together salsa verde, cucumber, and jalapeño pepper.
  3. Heat tortillas according to package directions.
  4. Layer tortillas with carne asada, salsa verde mix, cilantro, and squeeze juice of 1 piece of lime on top.

 

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Spicy cucumber salsa verde

 

Crispy Panko Crusted Shrimp with Roasted Broccoli

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These panko crusted shrimp are perfectly browned and crispy. Paired with roasted broccoli, they make a simple and tasty weeknight dinner!

Breaded panko shrimp

Shrimp is a rare treat in our house. I usually buy a frozen bag when it’s on sale and make tacos out of it, like these shrimp and pineapple tacos. But this time around, fresh shrimp was on sale and I decided to try something new. And boy am I glad I did. These panko crusted shrimp are crispy and crunchy! They taste like they came straight from a restaurant kitchen.  Trust me, there will be no left overs with this meal!

panko shrimp and broccoli

Crispy Panko Crusted Shrimp with Roasted Broccoli
 
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Author:
Serves: 2
Ingredients
  • ¾ tsp brown sugar
  • 1 tbsp sriracha sauce
  • 1 large egg
  • ¼ cup Japanese style panko breadcrumbs
  • ¾ lb raw shrimp, peeled and deveined (tails on)
  • 2 tbsp canola oil
  • 1 large head of broccoli
  • Olive oil
  • Salt and pepper
Instructions
  1. Turn oven on to high broil.
  2. in a shallow dish, whisk together the brown sugar, Sriracha sauce, and egg. Combine the panko breadcrumbs in another swallow bowl.
  3. Working in batches, dip the shrimp in the egg mixture, then the breadcrumbs and lay on a plate.
  4. Wash and cut broccoli into bite size pieces. Lay on baking sheet, season with olive oil, salt, and pepper. Broil on high for 10-12 minutes, tossing halfway through.
  5. Heat 1 tbsp canola oil in large skillet over medium heat. Add half the shrimp and cook 2-3 minutes/side. Remove from pan. Add last 1 tbsp canola oil and add remaining half of shrimp. Cook 2-3 minutes/side.
  6. Once broccoli starts browning, remove from oven and serve with shrimp.
  7. *To keep shrimp warm, keep covered on plate with foil.

 

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Panko crusted shrimp and roasted broccoli