Using a weekly meal plan is the best way to cook healthier for your family, save money and your precious time! Each week I share six healthy, family friendly and delicious recipes to help you simplify feeding your families!
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I feel so badly for the chick in this picture because she has no idea what a long road she has in front of her – she’s just hanging out in the hospital room, happily drugged and alone, sleeping the day away. The truth is the past week and a half has been really tough – much more so than I imagined – but I’ve turned a corner and can finally see a light at the end of the tunnel. I’m getting less uncomfortable by the day and have found the strength to do more than just sit on the couch. Unfortunately I can not exercise for another few weeks so while the yummy casseroles have been a God send, it’s time to get back on the healthy train.
I can’t tell you how badly I’m craving a routine and so much of that routine revolves around having a meal plan. Food really does dictate the flow of our weeks. Having our fridge and pantry stocked and knowing what we are cooking makes our world go round – without it we are a little off kilter. I’m really excited to be back at the helm of DWTD and ready to share this week’s meal plan with all of you and with my family. It’s a GREAT one!!! Let me know what you plan to cook this week – tag me on Instagram or leave me a message here!!
Meal Plan Week 3/21 – 3/26
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Sunday, March 21st | Pesto Penne with Shrimp and Peas | Total Time: 30 minutes | I love the color of this recipe – the green pesto with the peas and shrimp is gorgeous. Not to mention it tastes fabulous and is packed with healthy stuff. Kid Tip – deconstruct it! Serve some plain pasta with a side of peas and shrimp. Give them the pesto as a dipping sauce. Meal Prep Tip – double the pesto and drizzle over grilled chicken and arugula for a quick & healthy lunch!
Monday, March 22nd | Cuban Grilled Salmon with Avocado Salsa | Total Time: 25 minutes | Not an avocado fan? No worries – the salsa is optional. The salmon sits in a sweet mixture of orange juice, lime juice and seasonings, for a short fifteen minutes, which balances out the “fishy-ness” your kids probably complain about when forced to eat salmon. Serve with grilled asparagus.
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Tuesday, March 23rd | Chicken Thighs with Shallots in Red Wine Vinegar | Total Time: 35 minutes | Skinnytaste does it again! Lots of flavor without the calories. A few thoughts – you can add carrots and potatoes to this dish for a one pot meal. My suggestion is to pre-boil both and then add to the chicken mixture and simmer along for the 20 minutes.
Wednesday, March 24th | Slow Cooker Korean Pork Tacos | Total Time: 7 hours 45 minutes | I love the tangy sweetness of this recipe. Makes a ton so you can freeze half or use for leftovers/lunch.
Thursday, March 25th | Instant Pot Chicken Parmesan | Total Time: 23 minutes | All the flavor of chicken parm without the heavy breading. (I am not a breaded meat gal) Recipes like this one are why I love my instant pot. Serve over spaghetti noodles with a side salad.
Friday, March 26th | Kale Mexican Street Corn Salad | Total Time: 25 minutes | Order the kids a pizza and make this insanely delicious salad just for you. The corn is to die for – just grab a frozen bag of fiesta corn and let thaw. Then toss with a few simple ingredients and wait for your taste buds to explode. Use a rotisserie chicken for easier prep – pick and store on Sunday!
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