Meal plan week of March 19th 

Monday Noodles and pork This recipe calls for almond butter, which I didn’t have, so I used peanut butter instead.  Cooked up a pork tenderloin on Sunday night and used half with this recipe and the other half for Thursday’s dinner.


Tuesday Velveeta crockpot mac and cheese –  Mac and cheese is one of my favorite foods!  (I’m such a kid) This recipe was super creamy and unbelievably easy to make in the crockpot! I’ll definitely be using this recipe again! 


WednesdayTurkey chili in the crockpot 


ThursdayPork tenderloin on top of a kale salad with grapes and feta cheese – Used the other half of the pork tenderloin that was cooked on Sunday. Cooking the pork in advance makes this the perfect effortless meal!


FridaySkillet pizza pie – I’m all about using my cast iron skillet. My husband was a little skeptical of this recipe, but the pizza tasted great! Crispy and satisfying! 

Baby food 


Spinach/banana muffins – My little one loves these and I don’t feel guilty giving them to him!  I made the mini muffins, they keep great in the freezer! 

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.

Meal plan for week of February 26th 

Monday – Pasta with sausage and kale.


Tuesday – Chicken fajitas with rice and beans. I used a Trader Joe’s pepper and onion fajita mix. In a large skillet or cast iron, cook the sliced chicken until no long pink, add the pepper and onion mix and cook until soft. If you don’t have the mix, slice a red bell peper and onion (cooking time may be less since it’s not frozen). 


Wednesday – Chicken sausage stromboli. A super easy recipe; for more quick dinner ideas, click here.  I used store bought pizza dough, cut it in half and stretched both pieces to make a pair of rectangles and placed on a sprayed cookie sheet.  Add sliced chicken sausage (1 link in each), sprinkle with shredded cheese, bake at 350 for 15-20 minutes.


Thursday – Quinoa with kale and chicken sausage.  I topped mine with dried cranberries 



Friday
 
– Sesame ginger teriyaki salmon and garlic quinoa stir fry.  You’ll love this healthy recipe! Tip to make this dinner easier – make the quinoa mix in advance so you only have to cook the salmon at night! 


Baby food- New section!! 

I’m going to start adding to my weekly meal plan the food I make for my 10-month old son.  He has a VERY healthy appetite and eats a wide variety of food.  Most of his dinners consist of what my husband and I are eating, but in order to keep up with his breakfast, lunch, and snack foods, I’ve started to meal prep for him on the weekends. He gets homemade puréed foods and I make a big batch of steamed veggies/fruit to use during the week. This weekend I made for him mini egg muffins with spinach and baby pancakes.


Mini egg muffins – Saute 1 cup spinach, pour into bowl. Add 6 eggs and 1/4 cup shredded cheese.  Spray mini muffin tin and pour egg mixture into cups so they are 3/4 full. Bake at 375 for 15 minutes. 

Baby pancakes with oats and greek yogurt – In Nutribullet or blender add 1/2 cup oats, 1/2 teaspoon baking powder, 1 container (5.3 oz) plain greek yogurt, 1/2 medium ripe banana, 1 egg, and 1/2 teaspoon vanilla. Blend until smooth. Lightly coat a large nonstick skillet with cooking spray over medium low heat. Drop batter by the spoonful into skillet (size of silver dollar). Cook until golden brown, flip and cook again. These also store great in the freezer! 

Weekly meal plan

Monday-Chicken noodle soup – I love adding mini meatballs to my chicken noodle soup. To make this soup, add to a crockpot 8 cups chicken broth, shredded rotisserie chicken, mini meatballs (optional), 2 peeled and chopped carrots, 2 chopped celery stalks, 2-3 bay leafs, 1/4 cup chopped onion.  Cook on low for 6 hours. Serve with cooked egg noodles. 



Tuesday– Baked skillet pasta – One word, WOW.  Tastes just as good for leftovers! 

Wednesday– Crockpot lemon chicken with green beans and rice.



Thursday– Baked chicken legs with roasted potatoes and Brussel sprouts. I followed the recipe in the link and added the Brussel sprouts after 20 minutes, but ending up cooking the potatoes and sprouts for an additional 20 minutes.



FridayFish tacos – What an easy way to make fish! I’m adding this recipe into my “go-to” list.  My avocado was not ripe (thanks peapod), so I didn’t make the avocado sauce. Didn’t matter. Didn’t need it. The mango and cabbage slaw makes up for it!  

Chicken cutlets 

This post is long overdue! Before my son was born I knew I wanted a fully stocked freezer of meals that just required thawing and reheating. I didn’t go overboard – our family and friends brought more than enough food for the first month at least!

One food item I made was breaded chicken cutlets. These were super easy to make and even easier to use in wraps, salads, sandwiches, etc. I made a dozen and froze them. They tasted great thawed out. The following are some of the meals I made with them. (For the tenders recipe I found the cooking time to be way off! Bake the crumbs for ONLY 3-5 minutes, not 15.) 

Dinner 1 – Chicken Parm. Since the chicken was already cooked, just place it in a baking dish, cover it with sauce, and bake at 350 until warm. With a few minutes left, top it with a few slices of fresh mozzarella. 

Dinner 2 – Spinach salad topped with sliced chicken.  I also added feta cheese, walnuts, almonds, sunflower seeds, and dried cranberries. Serve with your choice of dressing.

Dinner 3 – Chicken sandwich with a pasta salad side.  A basic and easy dinner. All you need is a good loaf of bread and whatever toppings you enjoy. I used a focaccini roll from Trader Joe’s, topped with spinach, tomato, and a lemon aioli sauce. Here is the receipe for the pasta salad I used. 

Summer Pasta Salad

Ingredients 

  • 1/2 lb of pasta, your choice
  • 1/4 cup pesto sauce
  • 1/4 cup sundried tomatoes, including the oil
  • 1/4 cup Kalamata olives
  • 1 red bell pepper, sliced
  • 1 peach, diced
  • 1/2 cup cherry tomatoes
  • 1/2 fresh mozzarella cheese, cubed
  • Olive oil for drizzling

Steps

  1. Cook pasta according to package
  2. Meanwhile in a large bowl, combine the pesto, sun-dried tomatoes, olives, red pepper, peach, and mozzarella cheese.  Add the pasta once cooked. Toss with olive oil. Serve warm or at room temperature
 


Dinner 4 – Chinese-style spicy orange glazed chicken.  For this one I used Perdue frozen chicken tenders.

Cook 1 1/2 lbs frozen breaded chicken tenders at 475 for 30 minutes and cut into 1 inch pieces. Combine 3/4 cup low sodium chicken broth, 2 teaspoons grated orange zest, 3/4 cup orange juice, 1/2 cup packed brown sugar, 6 tablespoons white vinegar, 1/4 cup soy sauce, 1 tablespoon fresh ginger, 5 teaspoons cornstarch, and 1/2 teaspoon red pepper flakes in a 12 inch skillet, simmer, stirring often until thickened about 3 minutes. Toss in chicken, service with rice. Serves 4. 

Dinner 5 – Buffalo chicken wraps – Slice chicken cutlets into strips. Whisk 1/3 cups hot sauce, 2 tablespoons melted butter, 1 tablespoon brown sugar, and 2 teaspoons cider vinegar together in a large bowl, toss with chicken.  In a separate large bowl, toss 1 head of chopped romaine lettuce, 1 chopped tomato, and 1 grated carrot with 1/2 cup blue cheese dressing. Warm four wraps (10 inches), roll up chicken and lettuce mixture into hot tortillas. Serves 4 .

Dinner 6 – Caesar salad. To make it even simpler, I bought a bag of Caesar salad mix and added sliced chicken cutlets. I chose to use lemon poppy seed dressing instead of traditional Caesar salad dressing. 

Deep dish cookie

This cookie is unbelievable! It’s a new take on a classic dessert! Pair it with ice cream or milk and you’re in heaven! 

I used a skillet chocolate chip cookie recipe from Lodge as a guide. Their recipe calls for a 10 inch skillet and I have a 12 inch. So I added 1/4 to every ingredient (i.e. it called for 1 cup flour I used 1 and 1/4 cup flour).  I also had to adjust the cooking time a little. I baked it for 20 minutes on 375, but was worried the top was getting too browned while the inside was still gooey, so I decreased the heat to 350 and baked for another 10 minutes.  

Deep dish cookie

Ingredients 

  • 1 1/4 cup firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 1/4 cup unsalted butter, softened
  • 1 1/4 tsp vanilla extract 
  • 2 large eggs
  • 2 3/4 cups all purpose flour
  • 1 1/4 tsp baking soda 
  • 1 1/4 tsp salt
  • 1 bag M&M’s or chocolate chips

Steps

  1. Preheat oven to 375 (see note above about cooking time) 
  2. In a large bowl, beat both sugars and butter until smooth. Add the vanilla and eggs one at a time, beating well.
  3. Add the flour, baking soda, and salt, stir well.
  4. Stir in M&M’s.
  5. Spray 12 inch cast iron skillet with cooking spray. Pat the cookie dough evenly into the skillet. Bake around 20 minutes on 375, turn down to 350 and bake for another 10 minutes.
  6. Remove skillet from oven and let cool on wire rack for 15 minutes. Cut into even wedges and serve.


Weekly meal plan


Monday – Chicken Caesar salad. Nothing fancy. I used romaine lettuce, frozen chicken tenders and a lemon poppy seed dressing. 

Tuesday – Chicken burgers with red cabbage and apple slaw. A new recipe and it didn’t disappoint.  Don’t worry, you don’t need to go outside in the cold to use your grill, you cook them right on the stovetop!

Chicken burgers with red cabbage and apple slaw

Ingredients 

  • 1 lb ground chicken
  • 1 cup Granny Smith apples, peeled and diced small
  • 1/2 cup red onion, diced
  • 1/4 cup celery, diced
  • 5 tbsp mayo
  • 2 tsp Dijon mustard
  • 2 tsp minced garlic
  • Salt and pepper
  • 2 tbsp vegetable oil
  • 1 tsp fresh lime juice
  • 1.5 cups thinly sliced red cabbage
  • 4 rolls

Steps

  1. In a medium bowl, combine the chicken with 1/2 cup of the apple, all of the onion and celery, 2 tbsp mayo, 1 tsp mustard, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Mix together with your hands and form four 1/2 inch thick patties. Make an indentation in the center of each with your thumb.
  2. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Cook the burgers until golden brown on one side, about 5 minutes. Flip and continue cooking until the internal temperature reaches 165 degrees F, 5-9 minutes.
  3. Meanwhile in a medium bowl, mix the remaining 3 tbsp mayo and 1 tsp mustard with the lime juice. Add the remaining apple, cabbage, and 1/8 tsp salt and pepper, toss to combine. Season to taste with more lime juice, salt, and pepper.
  4. Serve the burgers in the rolls, top with the slaw

Wednesday – Beef Stroganoff – one of my favorite go-to recipes! 

Crockpot Beef Stroganoff


Ingredients 

  • 1.5 lbs stew beef
  • 4 tbsp butter
  • 2 cans cream of mushroom soup
  • 1 tsp paprika
  • 1/2 cup onion, diced
  • 1/2 cup water
  • 1 package mushrooms, sliced, optional 
  • 1 package extra wide egg noodles 

Steps

  1. Add all ingredients (except mushrooms and egg noodles) to crockpot, season with salt and pepper. Cook on low 6-8 hours or high for 4 hours.
  2. Boil a pot of water and cook egg noodles according to package.
  3. Right before serving, cook mushrooms in a pan over medium heat about 10 minutes.
  4. Once the crockpot is done cooking, add noodles and mushrooms.
 

 Thursday – Spinach salad with red cabbage, almonds, and avocado. I loosely followed the recipe in the link. I meant to substitute sliced apple for the grape fruit, but forgot! And I used store bought lemon poppy seed dressing to make it easier! 

Friday Crockpot pulled pork  with red cabbage and carrot slaw with Mac and cheese