Meg's Meal Planning

stir fry

Week of April 9th 

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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?! 

Baby food
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!

Ingredients

-handful of fresh spinach

-1/2 banana

-1/4 sliced apple

-1 teaspoon ground flax seed 

-water

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!

Week of Sepemter 20th 

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Monday-Chicken fajitas!  I didn’t follow a recipe because I cheated a little!  I bought a frozen packet of onions and peppers from Trader Joe’s. I poured half the bag into a skillet and cooked it on medium heat until charred, about 10 mintues.  For the chicken, I bought a package of chicken cutlets and used half of them tonight. After the peppers and onions were cooked through, I added the chicken to the same pan and cooked for and additional 5-8 minutes. 

Tuesday– Chicken stir fry with shredded brussel sprouts  and cashews. I used the rest of the chicken cutlets with this recipe. 

Wednesday– Cheeseburgers with sweet potato fries and broccoli.  I learned from the last time, don’t cook the fries on the grill! So instead, I peeled the potato, sliced it, layed them on a cookie sheet, and drizzled with olive oil and salt. After baking them at 450 for 15 minutes, I then turned them over and baked for another 5 minutes.  I also layed the broccoli in a small baking pan, drizzled with olive oil, seasoned with salt and pepper and broiled them on high for about 10 minutes, stiring occasionally.

Thursday– Pasta with spicy chicken sausage and broccoli rabe.  I followed this recipe, but cut it in half and used chicken sausage instead. I took the sausage out of the casing and cooked it like ground meat on the stove.

Friday-Pork tenderolin with rosemary potatoes and grilled squash. I used the last of our homegrown vegteables. The pork tenderolin was cooked according to the package directions. For the potatoes, I cut them into cubes, seasoned the fresh rosemary and salt and baked at 400 degrees until soft, about 45 minutes.