Weekly Meal Plan

Monday-Pork Chops with herbed goat cheese and green beans. A one pan recipe! Who doesn’t love those! This recipe was inspired from Cooking Light

Pork chops with herbed goat cheese and green beans


  •  1 tbsp unsalted butter, softened
  • ½ tsp dried thyme
  •  ½ tsp grated lemon rind
  • Salt and pepper
  • ½ oz goat cheese
  •  1 tsp olive oil
  • 2 boneless pork chops
  • Green beans, trimmed
  • 1 medium shallot, thinly sliced
  • 1/8 cup chicken stock
  • ½ tsp lemon juice


  1.  Combine butter, thyme, lemon rind, salt, pepper, and goat cheese in a small bowl, seat aside.
  2.  Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops evenly with salt and pepper.
  3. Add pork chops to pan, cook 3 minutes. Turn pork over, reduce heat to medium and cook until done, about 4 minutes. Remove pork from pan. Top each chop with goat cheese mixture.
  4. Add green beans and shallot to the pan, cook 1 minute. Increase heat to medium-high. Add stock, cover and cook for another 3 minutes. Uncover and cook until all the liquid evaporates about 1 minute. Stir in salt, pepper, and lemon juice

Tuesday-White bean soup. If you’ve never made homemade soup on the stove, you’re missing out on a very easy and quick meal! This soup did not disappoint. The meal was inspired from Parents magazine.


  • 3 cups cooked chicken – I used a rotisserie chicken
  • 1 cup diced carrots
  • 6 cups chicken broth
  • 2 15 1/2 oz cans of canellini beans, drained and rinsed 
  • 3/4 teaspoon dried Italian seasoning 
  • Parmesan cheese (optional)


  1. Bring chicken broth to a simmer in a large stock pot. Add carrots, canellini beans, chicken, and Italian seasoning
  2. Cover and simmer 15 minutes. Stir in Parmesan cheese

WednesdayCrockpot chicken taco bowls

ThursdayAsian quinoa salad.  This was my first time making this recipe and it was delicious! I will absolutely be making it again! It was just enough for me and the hubby and there was enough leftover for lunch the next day! 

Friday-Crockpot braised short ribs with red wine sauce.  This recipe intrigued me; I found it in the weekly circular for Price Chopper! I’ve never made braised short ribs before, but they were one of the food options for my wedding, so I know they taste delicious!  The great thing about this recipe is the slow cooking is done in the crockpot! 

Crockpot Braised Short Ribs with Red Wine Sauce


  • 2 lbs short ribs
  • Salt and pepper to taste
  • 1 cup beef broth
  • 1 cup dry red wine
  • 2 small onions,quartered 
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons butter
  • 1 ½ cups sliced mushrooms
  • ¼ cup chopped shallots
  • 1 teaspoon dried thyme
  • 2 teaspoon cornstarch dissolved in ½ cup dry red wine


  1. Add beef, salt, pepper, broth, 1 cup red wine, onions, garlic, and thyme to a slow cooker and cook on low 8-10 hours on high 4.5-5.5 hours
  2. Once meat is done, remove from crockpot and keep warm. Strain vegetables and skim fat from cooking liquid. Reserve ¾ cup cooking liquid for sauce. Discard remaining liquid.
  3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots, and thyme, let cook for 5 minutes, stirring occasionally.
  4. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring often.
  5. Remove skillet from heat, stir in remaining 1 tablespoon butter. Serve sauce over short ribs.

One thought on “Weekly Meal Plan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s