Following a weekly meal plan is the best way to cook healthier for your family, save time and money! Each week I share six easy, healthy, and family-friendly recipes to help you simplify feeding your family!
I don’t feel like I cooked a ton this past week (Patrick had a lot of late meetings and I was in Myrtle Beach with Regs for the Beta Club convention) but what I did cook was delicious. The Caprese Flank Steak, Turkey Chili, and the Cheesy Mexican Skillet were all winners and will be starred as some of my new healthy favorites. Did anyone make the Thai Pork Salad? I’m dying to know your thoughts!!!
I’m running way behind this week due to travel and I’m paranoid about getting this meal plan out to you in time for you to home shop on Saturday instead of Sunday so this week is short and sweet! Quick Tip: most of us have Monday off so use this extra day to do some meal prepping! Go back to last week’s meal plan for what I like to meal prep!
Meal Plan 1/16 – 1/21
Sunday, January 16th | Crockpot Tortellini Soup with Sausage | Total Time: 8 hours (or 4 on high) | We’ve all seen and made this recipe multiple times but it never gets old. Most of us will be experiencing snow, sleet or lots of rain come Sunday so a comforting crockpot recipe will be the perfect companion to a lazy Sunday inside! TIP: If you want to freeze some of the soup for an easy meal option down the road, make sure to pull out soup BEFORE adding the tortellini. Freeze the tortellini in a separate bag. When ready, just add soup to pot, simmer then add tortellini, cream, and spinach.
Monday, January 17th | Seared Salmon with Charred Green Beans | Total Time: 15 minutes | 15 minutes and five ingredients later and you have a complete meal. Green beans are sauteed then tossed with a little red chili, capers and a little lemon juice. Such a simple yet satisfying meal. MEAL PREP TIP: Cook extra salmon and use it for salads this week. Salmon over romaine with avocado, pickled onions, and tomatoes!
Tuesday, January 18th | Honey Mustard Chicken with Spinach and Artichoke Rice Bowls | Total Time: 20 minutes plus marinating time | Let me break this one down for you because it’s not as busy as it seems. Chicken is marinated in a honey mustard “dressing” then cooked on the stove. The spinach, artichoke bit is a pre-packaged rice. You can sub regular rice, couscous, farro – whatever you desire. Bottom line: honey mustard chicken topped over rice with sauteed zucchini, roasted sweet potato, bacon and cherub tomatoes. Perfect to double for lunches! MEAL PREP TIP: make the marinade on Monday! Kid Tip: deconstruct this one! Serve chicken with a side of plain rice, sweet potato topped with bacon.
Wednesday, January 19th | Sausage and Peppers with Zucchini Noodles | Total Time: 45 minutes | There are a gazillion different variations of this recipe but I picked this one because it calls for you to spiralize the bell pepper and onion which I thought was interesting. Unfortunately, my spiralizer won’t work for bell peppers and onions so I will be chopping and sauteeing mine. The other difference is the zoodles are not cooked – just quickly tossed in at the end. If you like your zoodles with more of a crunch then this method is for you; if not, just cook them with the bell peppers and onions!
Thursday, January 20th | Slow Cooker Thai Basil Chicken Curry | Total Time: 8 hours | Chicken, coconut milk, lime, ginger, curry powder, garlic and a few additional ingredients simmer together on low for eight hours creating the most flavorful, melt in your mouth chicken. Serve over rice (white, brown, couscous, farro). I will use a mix of chicken breast and thighs!
Friday, January 21st | Light Chicken Parmesan Salad | Total Time: 25 minutes | Ending the week on a light note. Chicken cutlets are topped with a mixture of breadcrumbs and parmesan cheese then baked alongside cherub tomatoes. Top arugula with the crispy chicken, mozzarella and tomatoes tossed with red wine vinegar and spices!
Lunch This Week: I plan to either double the Honey Mustard Chicken dish or, make these Buffalo Chicken Stuffed Peppers on Monday. I will sub greek yogurt for mayo and use a rotisserie chicken!
Leave a Reply