March 5th weekly meal plan 

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MondayQuinoa fiesta bake. This is one of my favorite quinoa recipes! It’s filling, tasty, and there’s enough for left overs the next day!


Tuesday – Beef Tenderloin with baked sweet potato and green beans. Season steaks with salt and pepper, preheat oven to 300 degrees, heat 1 table spoon olive oil in a cast iron skillet on stove, sear steaks for 2-3 minutes per side. Place in preheated oven and cook for additional 5-6 minutes.



Wednesday – Crockpot chicken thighs.



Thursday – Chicken parmesan with pasta. I used homemade chicken cutlets that were in my freezer – click here for the cutlet recipe. I heated the chicken in the microwave, then topped it with sauce and shredded mozzarella cheese and baked at 350 degrees until the cheese melted.


FridayChicken minestrone soup


Baby food

This week I made mini meatballs and mini cheese ravioli.


Mini meatballs – These freeze great!
In large bowl, mix together 1 lb ground meat, 1 minced glove of garlic, 1 egg, 1/3 cup breadcrumbs, 1/4 cup Parmesan cheese, and chopped fresh parsley. Scoop up tiny section and roll into 1 inch ball. Place on a sprayed cookie sheet. Bake at 350 degrees for 15 minutes.

Mini cheese ravioli – I used Trader Joe’s brand, cooked 1 cup ravioli according to package directions. Seasoned with olive oil after cooking to prevent sticking.

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