Meg's Meal Planning

dinner

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!
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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
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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.
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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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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

Trader Joe’s Chicken Dogs with Arugula Salad

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All-natural, uncured chicken “hotdogs” from Trader Joe’s. Perfect for a summer night, throw these healthier dogs on the grill and enjoy!

Chicken hotdog

Besides at a baseball game, I hardly eat hotdogs. They have who-knows-what in them and just aren’t healthy for you.  That’s why I love these Trader Joe’s chicken dogs; they are a great hotdog alternative. They have a meaty texture and emulate the taste of a real hotdog.

And of course, when dinner needs to be on the table ASAP, they get an A+. This whole meal was actually from Trader Joe’s. The frozen green beans and tater tots are two of my must buys from Trader Joe’s. To spice the dogs up a little for myself and the hubby, I added an arugula salad. You can double the salad recipe, skip the bun, and add a sliced chicken dog right to the salad if you so choose.

TJ's chicken dog

 

Trader Joe's Chicken Dogs
 
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All-natural, uncured chicken "hotdogs" from Trader Joe's. Perfect for a summer night, throw these healthier dogs on the grill and enjoy!
Author:
Serves: 2
Ingredients
  • 2-3 Trader Joe's chicken dogs
  • Handful of arugula
  • ¼ cup cherry tomatoes, cut in half
  • ¼ jalapeño pepper, minced (more if you like a kick)
  • 2-3 scallions, diced
  • ¼ cup fresh cilantro, minced
  • 1 tsp olive oil
Instructions
  1. Cook chicken dogs according to package directions. Set aside.
  2. Meanwhile add to a bowl arugula, tomatoes, jalapeño pepper, scallions, cilantro, and olive oil. Stir together.
  3. Top chicken dogs with arugula mixture.

 

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Trader Joe's chicken dog with arugula salad

Quinoa bowl with kale and roasted chickpeas

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Roasted chickpeas give this power salad a fun crunch with every bite. Quinoa, kale, strawberries, and feta cheese add up to a delicious and healthy dinner. Make a larger batch and serve it as a side at your next BBQ or picnic. 

Quinoa, kale, roasted chickpeas

It’s mid-June in Connecticut and that can only mean one thing – strawberry season! There is nothing like a sweet, juicy strawberry for a summer treat! My family just completed our first pick-your-own trip of the season. Noah enjoyed eating as many as his little fingers could find! Now with a fridge stocked full of strawberries, there is only one question: what to do with them?  I’ll definitely be making this homemade strawberry jam! It’s sweet and will easily replace any store brand you’ve bought before.

Picking strawberries

Noah loved eating lots of strawberries!

Besides adding strawberries to my oatmeal and yogurt, I like incorporating them into my meals, like this kale salad with strawberries and edamame or with this quinoa bowl.

Quinoa bowls have become one of my favorite items to make. Why? Because they are so simple, a great way to use up any leftovers in the fridge, and you can be as creative as you’d like! Click here to read about my simple sirloin steak quinoa bowl or a sweet potato and spinach buddha bowl.

What you’ll love about this quinoa bowl is the crunch in every bite from the roasted chickpeas. You can attempt to make your own, but I’ve heard from other people they never come out as crunchy. I used sea salt chickpeas from Biena. This also make an amazing little snack!

Quinoa bowl with roasted chickpeas

Quinoa bowl with kale and roasted chickpeas
 
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Roasted chickpeas give this power salad a fun crunch with every bite. Quinoa, kale, strawberries, and feta cheese add up to a delicious and healthy dinner. Make a larger batch and serve it as a side at your next BBQ or picnic.
Author:
Recipe type: Quinoa Bowl
Cuisine: American
Serves: 1
Ingredients
  • ½ cup uncooked quinoa
  • 1 cup kale, chopped
  • ¼ cup roasted chickpeas
  • ⅓ cup feta cheese
  • handful strawberries, washed and sliced
  • Trader Joe's Champagne Pear Vinaigrette or your choice of dressing
Instructions
  1. Cook quinoa according to package directions.
  2. Once cooked, add kale and stir. The heat from the quinoa will wilt the kale slightly.
  3. Transer quinoa and kale to a serving bowl.
  4. Add roasted chickpeas, feta cheese, and strawberries. Stir.
  5. Top with salad dressing.

 

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Quinoa bowl with kale and roasted chickpeas

Trader Joe’s Cauliflower Crust Pizza

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Trader Joe’s healthy and easy cauliflower crust pizza makes a great week night meal. This pizza is loaded with pesto, cherry tomatoes, and fresh mozzarella cheese. It’s the best crispy gluten-free pizza ever. 

Trader Joe's cauliflower crust pizza

If you missed my instagram story last week, let me fill you in on a little dinner mishap. Last Tuesday (my late night at work), I put dinner in the crockpot before leaving. My husband was out for the night, so I was looking forward to not cooking.  Bu low and behold, I came home to a cold and OFF crockpot. A little, busy-bee toddler (I won’t mention names) decided to turn it off before leaving for daycare in the morning! My raw meat sat out for over 10 hours. YUCK! So scrap that idea.

Trader Joe’s cauliflower crust pizza to the rescue. I picked up the cauliflower pizza a couple weeks ago and was waiting for a good night to use it. Thank goodness! I followed the directions on the box for cooking: 12 minutes one side, flip, 12 minutes the other side. I did broil it for an even crispier crust, but found I only need to broil it for 2 minutes instead of the recommended 4-5 minutes, so just make sure to watch yours.

Cauliflower crust pizza

I topped mine with pesto, sautéed cherry tomatoes, lots of shredded mozzarella cheese, and fresh basil. Easy peasy!

Trader Joe's Cauliflower Crust Pizza
 
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Trader Joe's healthy and easy cauliflower crust pizza makes a great week night meal. This pizza is loaded with pesto, cherry tomatoes, and fresh mozzarella cheese. It's the best crispy gluten-free pizza ever.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 1
Ingredients
  • 1 Trader Joe's cauliflower pizza crust
  • 1 cup cherry tomatoes, cut in half
  • 4 tbsp pesto
  • ½ cup shredded mozzarella cheese
  • Handful fresh basil, chopped
Instructions
  1. Cook pizza crust according to package directions. I recommend broiling for a crispy crust.
  2. Meanwhile sauté cherry tomatoes in a pan until starting to burst, about 5 minutes.
  3. After baking and broiling the pain crust plain, remove from oven.
  4. Layer on pesto, cherry tomatoes, and cheese. Broil for another 2-4 minutes.
  5. Remove from oven and sprinkle on fresh basil.

 

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TJ's cauliflower crust pizza

One pan BBQ Pulled Pork Enchiladas

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This is a great way to use up left over pulled pork. One pan BBQ pulled pork enchiladas is cheesy, hearty, and damn delicious. 

Pulled pork enchilada

Who doesn’t love pulled pork? It’s an easy dinner to throw in the crockpot and a great meal when entertaining, but often there are lots of leftovers. Sure, you can reheat and eat it the exact same way, but why not change it up and enjoy something different?!

Insert one pan BBQ pulled pork enchiladas. This hearty dinner taste delicious, is super cheesy, and has minimal clean up. A win all around.

pork enchilada

If you have a well stocked pantry, you already have most of the ingredients, like black beans and diced tomatoes. If you’re looking for ideas for stocking your pantry, check out my meal planning tips.

One pan BBQ Pulled Pork Enchiladas
 
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This is a great way to use up left over pulled pork. One pan BBQ pulled pork enchiladas is cheesy, hearty, and damn delicious.
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 3-4
Ingredients
  • 1 tbsp olive oil
  • ½ jalapeno pepper, minced
  • ½ cup onion, diced
  • 16 oz prepackaged BBQ pulled pork or left overs
  • 8 corn tortillas, cut into bite size pieces
  • 10 oz enchilada sauce
  • 14.5 oz can diced tomatoes
  • 14.5 can black beans, drained and rinsed
  • ½ cup shredded Mexican cheese
  • ¼ cup cilantro, diced
Instructions
  1. Heat olive oil in cast iron skillet over medium heat.
  2. Add jalapeño pepper and onion, saute about 3 minutes.
  3. Add pulled pork, tortillas, enchilada sauce, diced tomatoes, and black beans. Stir together, cover and let simmer for 5 minutes.
  4. Remove from heat, add cheese, and let it sit covered for 1 minute or until cheese melts.
  5. Add cilantro.

 

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One pot pulled pork enchiladas

Baked Stuffed Chicken Breasts with Cheese, Spinach, and Sun-dried Tomatoes

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Healthy stuffed chicken breasts with feta cheese, mozzarella cheese, spinach, and sun-dried tomatoes tastes like a gourmet meal you would order in a restaurant. But you’ll enjoy this easy meal in the comfort of your own home!

stuffed chicken

Chicken breast is the most versatile protein. Often when I cook them at home, I add it to salads or wraps for extra protein. Seasoned minimally with just salt and pepper, it’s pretty boring. But this recipe is anything but boring. The chicken breasts have a perfect sear and are stuffed to the brim.

Marinated in a sun-dried tomato pesto and stuffed with feta and mozzarella cheese oozing out, this chicken dish is a must have! The spinach and sun-dried tomatoes mix well with the melting cheeses. Trust me, you’ll want to make extra to eat the rest of the week.

spinach, cheese, and sun-dried tomato stuffed chicken

Baked Stuffed Chicken Breasts with Cheese, Spinach, and Sun-dried Tomatoes
 
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Healthy stuffed chicken breasts with feta cheese, mozzarella cheese, spinach, and sun-dried tomatoes tastes like a gourmet meal you would order in a restaurant. But you'll enjoy this easy meal in the comfort of your own home!
Author:
Recipe type: Dinner
Cuisine: American
Serves: 2
Ingredients
  • 1 tbsp sun-dried tomato pesto
  • 2 large chicken breasts
  • ½ cup fresh spinach, chopped
  • ½ cup sun-dried tomatoes
  • ½ cup feta cheese
  • ½ cup shredded mozzarella
Instructions
  1. Preheat oven to 375 degrees.
  2. Rub sun-dried tomato pesto on both sides of chicken breasts. Using a sharp knife, cut through the long side of the chicken breasts about ¾ of the way through.
  3. In a small bowl add the spinach, sun-dried tomatoes, feta cheese, and mozzarella cheese. Stir together.
  4. Add the cheese mixture to the chicken breasts, stuffing as much as you can. If it all doesn't fit that's okay.
  5. Carefully transfer to a baking dish (spray with cooking spray first). Bake for 20-30 minutes or until chicken reaches an internal temperature of 165 degrees.

 

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Baked stuffed chicken breasts