Monday – One pan penne, sausage, and kale.
Tuesday – Peri Peri chicken with brown rice with kale chips.
Wednesday – Pulled pork sliders.
Thursday– Sweet and spicy BBQ pulled pork pizza. Use the left over pulled pork to make this delicious pizza!
Friday – Heat up the grill and enjoy this steak with grilled summer vegetables.
Monday – Trader Joe’s chicken dogs with arugula salad. Another easy dinner thanks to the help of Trader Joe’s!
Tuesday – Marinaded Carne Asada with Spicy Cucumber Salsa Verde. Happy taco Tuesday.
Wednesday – Crispy Panko Crusted Shrimp with Roasted Broccoli. Favorite recipe fromthis weeks meal plan! You’re going to love these tasty shrimps!
Thursday – Make ahead Elote style creamy zucchini noodles. A Mexican street style inspired dish with corn, bacon, and a hint of lime.
Friday – Cheeseburgers with this crunchy Asian noodle salad!
Monday – Quinoa bowl with kale and roasted chickpeas. Buddha bowl Monday. Is that a thing? If not it should be.
Tuesday – Pasta with a tomato cream sauce and arugula. I didn’t use the heavy cream, didn’t replace it with anything, just omitted it.
Wednesday – Blackened salmon with corn, avocado, and tomato salsa.
Thursday– Asian beef and noodle soup. Great way to use in season bok choy.
Friday – The best oven baked BBQ ribs. Finger lickin’ good!
Monday – Trader Joe’s cauliflower crust pizza with pesto and roasted cherry tomatoes– Quick, easy, week night dinner
Tuesday – Creamy chicken tomato and brown rice skillet
Wednesday – Teriyaki Glazed Salmon with carrots and edamame
Thursday – Pasta with mushrooms, asparagus, and pesto
Friday – Summer kale salad with strawberries and edamame. Perfect meal to kick off strawberry picking season!
Monday – One pot cheesy Mexican lentils, black beans, and rice. I love the combine of lentils and brown rice. Eat it plain or add to a wrap and make a quesadilla.
Tuesday – Baked stuffed chicken breasts with spinach, cheese, and sun dried tomatoes
Wednesday – Pulled pork enchilada. Cheesy and delicious and a one pot meal.
Thursday – Chopped Greek kale salad
Friday – Stuffed turkey burgers with feta cheese and spinach. Note I did add a little breadcrumbs so the patties hold together better on the grill.
Monday – Spring risotto with peas, carrots, and asparagus. Recipe calls for zucchini, but that’s not in season yet for me.
Tuesday – Cashew chicken stir fry– The beauty about stir fries is you can use whatever grain you like- white rice, brown rice, noodles, even cauliflower rice. For this recipe I used quinoa because it’s what I had on hand.
Wednesday – Rotisserie chicken with green beans and baked sweet potato. Rotisserie chickens are the most underrated trick to get dinner on the table STAT. I will often reuse some of the meat for another meal too. Like Friday’s pizza. Tip cook an extra sweet potato for tomorrows dinner.
Thursday – Vegetarian quinoa bowl with cilantro lime dressing. This dressing is sweet and tangy and you’ll want to lick the bowl.
Friday – BBQ chicken flatbread. I used left over chicken from the rotisserie chicken from Wednesday night. And boy was this good!
Monday – Balsamic roasted broccoli and red pepper grilled cheese. A tasty, meatless Monday dinner to start your week.
Photo by Cookie and Kate
Wednesday – Italian cheese tortellini salad. Everybody needs a good pasta salad recipe for the summer. Make this one yours!
Thursday – Spicy Hawaiian Chicken Burgers. Healthier than a ground beef burger, and tastes even better!
Friday – Pineapple chipotle salmon tostadas. Enjoy Cinco de Mayo with these slightly charred, smoky salmon tostadas combined with spicy pineapple salsa and creamy avocados.
Picture by Joyfulheatlyeats.com
Monday – Salmon with mango salsa. Pan seared salmon with a refreshing mango salsa.
Tuesday – Slow cooker chili Mac. I’m convinced Spring is skipping right over Connecticut. I. can’t believe it’s end of April and I’m still cooking hearty comfort food in my crockpot!
Wednesday – Mediterranean lentil salad. This was the recipe I used, but my lentils came out looking NOTHING like the pictures. No idea why, so I improvised and placed all ingredients on top on spinach. It still tasted great!
Thursday – Kale salad with lemon vinaigrette. I loosely followed this recipe. I used dried cranberries instead of the pomegranate arils and I didn’t add quinoa.
Friday – BBQ chicken and bacon grilled cheese. Bacon isn’t just for breakfast!
Monday – Pork chops with roasted brussel sprouts and apples. A one pot dish!
Tuesday – Teriyaki glazed salmon with edamame, carrots, and served with noodles.
Wednesday – Simple sirloin steak buddha bowl. Healthy and makes a great lunch the next day.
Thursday – Easy garlic lime skillet chicken with cilantro lime rice. I love anything in a skillet, in case you can’t tell.
Friday – 20 minute cherry tomato and basil angel hair pasta. I was dreaming of summer and my garden with fresh tomatoes and basil when I made this!
Monday – Baked stuffed chicken with pesto and cheese. I used all purpose flour instead of almond flour.
Tuesday – Old fashioned chili. I hear there’s more snow this week in Connecticut?! So why not warm up with a good bowl of chili.
Wednesday – Sirloin steak with parmesan riced cauliflower and roasted Brussel sprouts. The sides can be prepped in advance if needed.
Thursday – Paprika chicken with chickpeas. Classic mediterranean dish flavors
Friday –Sweet potato, spinach buddha bowl. I’ve been loving making buddha bowls recently. I purposely don’t plan this dish, I use only left overs in my fridge and this one has been my favorite so far!
