Monday – Stir fry with quinoa, broccoli, and salmon. I used a cup of frozen broccoli instead of snap peas, cooking it on the stove top over medium high heat until soft.
Tuesday – Pork chops with mashed potatoes and broccoli.
Wednesday – Chicken fajitas. I cooked one pound of chicken breasts and used half for this recipe and the other half in Thursday night’s meal. Slice chicken into thin strips, season with fajita seasoning, and cook on stove over medium heat for 5-6 minutes or until no long pink inside. Remove from pan. Add sliced bell pepper and onion and cook until soft. I used a frozen mix from Trader Joe’s, but you can also use fresh. Heat wraps according to packaged directions. Add chicken, peppers, onions, sour cream, shredded cheese, and top with salsa!
Thursday – Stir fry with chicken, sliced bell peppers, and broccoli served over noodles. YUM! I knew I wanted left overs of this, so I increased the quantities slightly. I used 2/3 cup soy sauce, 6 oz of pineapple juice, and cooked 3/4 box of linguine. This also makes a great meal for your little one! Mine scarfed it down.
Friday – Pesto chicken with blistered tomatoes. This recipe reminds me of SUMMER! Who else can’t wait for it to be here?!
This week I made a couple of spinach pops! I froze the shake I made for myself into two ice pop container. This makes a great teething food!
-handful of fresh spinach
-1/4 sliced apple
-1 teaspoon ground flax seed
Add all food ingredients to a nutribullet and cover all ingredients with water. Blend until smooth. Pour into ice pop tray and freeze! To remove, run under warm water until pop wiggles free!