Following a weekly meal plan is the best way to cook healthier for your family, save time and money! Each week I share six simple, healthy and family friendly recipes to help you simplify feeding your family!
Life lately = chaotic. I’m not sure why I always think our summers are going to be low key because they are anything but. While I’m no where near ready for summer to be over, I’m sort of ready for every week to look the same. The constant weekly changes in the summer are mentally exhausting – my brain is literally fried from trying to keep everything straight. Which is why I couldn’t get my you know what together last week to produce a meal plan which led to more stress because I had to stop at the grocery store every single day to figure out what to cook. But I’m back and ready to order my groceries tomorrow for the entire week so I can spend what’s left of summer trying to relax with my fam jam! Happy eating!! XO, Kelly.
Meal Plan 7/18 – 7/23
Sunday, July 18th | Grilled Zucchini Salad with Corn and Tomatoes | Total Time: 30 minutes | This salad is summer in a bowl folks. We are going to serve with grilled chicken, shrimp and a few loaves of grilled French bread. Marinade Tip: My favorite marinade for chicken and shrimp on the grill is Italian dressing. Place chicken and/or shrimp in a dish and cover with dressing. Let hang out for at least an hour!
Monday, July 19th | Baked Salmon with Roasted Okra | Total Time: 25 minutes | Brown sugar, garlic powder, paprika salt, pepper and olive oil are all you need for this easy baked salmon recipe. Cooks in the oven for about 13 minutes. For the okra – I use frozen whole okra and keep whole during the cooking process. You can lower the temp on the okra to cook alongside the salmon.
Roasted Okra
Ingredients
- 1 lb fresh or frozen okra if using frozen, place in the oven for about 3 minutes then toss with olive oil, salt, pepper & garlic powder
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
Instructions
- Pre-heat oven to 425. Cut okra in half, lengthwise. Toss with olive oil, salt and garlic powder
- Spread the okra on a large baking pan, making sure not to overlap the okra – they won't roast if too crowded – just steam and end up soggy.
- Bake for ten minutes, shake pan, and then place back in for another 5 – 10 minutes. Be careful not to burn.
Tuesday, July 20th | Garlic Pork Chops in Creamy Mushroom Sauce | Total Time: 20 minutes I prefer my pork chops with a sauce – even the most perfectly cooked pork chop tastes better with a little help from a cream based concoction. Kid Tip: You can easily avoid the mushrooms for the kids. Just top their pork chop with a little sauce and serve with a side of pasta. Serve over pasta, rice or zucchini noodles!
Wednesday, July 21st | Garlic Butter Tomato Baked Chicken with Mozzarella | Total Time: 65 minutes | A one pan wonder with some of my favorite ingredients! I’m super interested in the addition of honey in this one. Honey mixed with butter and balsamic vinegar – yes please! Serve with roasted asparagus!
Thursday, July 22nd | Pesto Chicken with Corn and Bean Salsa | Total Time: 30 minutes | Basil couscous topped with lemon chicken and a corn, bean, sundried tomato & avocado salsa. What’s not to love? A few things – I will sauté my chicken without dredging in the flour mixture and leave my corn uncooked – just cut it straight from the cob and mix in. Kid Tip: this recipe is super versatile and will work for even your pickiest eaters. Just deconstruct it – plain chicken, corn and a little couscous.
Friday, July 23rd | Healthy Unstuffed Peppers | Total Time: 20 minutes | Trying to end the week on a healthy note. Using ground turkey in place of ground beef helps to curb the calories in this one. You can sub cooked brown or white rice in place of cauli!
Lunch This Week: Grilled Chicken Cobb Salad with Honey Dijon | I’m going to have Patrick grill the chicken on Sunday for my salads for the week!
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