Crockpot Orange Chicken – scroll down to Wednesday for recipe
Shrimp Tacos with Carrot and Cabbage Slaw – scroll down to Tuesday for recipe
Chicken Sausage Skillet –
1 pack of chicken sausage, sliced into 1/4″ thickness rounds (your choice of flavor)
2 bell peppers, diced (red, orange, or yellow are best…adds color)
1 cup of cooked rice (make ahead on Wednesday)
2.5 cups chopped kale leaves
1. In a large, nonstick skillet over medium/high heat, add all of the chicken sausage and cook for 4-5 minutes, stirring occasionally.
2. Add in the bell pepper and cook for another 5 minutes, until everything starts to brown. Continue to stir everything frequently.
3. Add in the rice and stir to combine.
4. Top everything with the kale, cover the pan with a lid, and let it sit for 4-5 minutes until the kale softens and wilts down.
5. Once the kale has softened, remove the lid, stir to combine everything together, remove from heat, and add salt/pepper to taste.
Lemon Chicken and Orzo Soup – scroll down to Wednesday for the recipe (the only change I made was that I cooked the chicken in the crock pot first since I didn’t have it prepped, shredded it, then added the rest of the ingredients)
Spaghetti Squash Boats – scroll down to Monday for recipe
BLTA sandwiches – quite simply, they are bacon, lettuce, tomato, and avocado sandwiches. For a healthier option, use lettuce wraps instead of bread.
Chicken Parm Wraps with side salad – scroll down to Tuesday for the recipe
1 lb ground beef (I use 90%-96% lean, whatever is on sale at the store that week)
4 bell peppers (any color)
1/2 large yellow onion, diced
3 garlic cloves minced
2 cups of your favorite tomato sauce (homemade or jar, whatever works for YOU and your schedule)
1 T. Worcestershire sauce
1.5 cups cooked rice
1/2 cup finely shredded mozzarella cheese
1 t. salt
1 t. pepper
(Preheat oven to 375 degrees F)
1. Heat a large skillet over medium/high heat. Add the ground beef, garlic, and onions and cook until meat is brown and onions are translucent.
2. While the meat mixture is cooking, prepare your peppers by cutting the tops/stems off and removing the membranes and seeds. Level the bottoms if they don’t stand by themselves. Stand them in a baking dish and set aside.
3. Add the tomato sauce, rice, and salt/pepper to the skillet, stir well to combine and cook for 5-6 minutes, until all ingredients are heated through.
4. Stuff each pepper with the filling, packing it down and leveling it at the top.
5. Cover the peppers with aluminum foil and bake for 30-35 minutes.
6. Remove the peppers from the oven, uncover the dish, and top each one with the mozzarella cheese. Place them back into the oven, cook for another 8-10 minutes to melt the cheese.
Beef Stir Fry- (this makes A LOT so plan to take leftovers for lunches)
2 cups of cooked rice
1 lb. cooked, crumbled ground beef (use any kind of beef, I stock up on things when they are on sale)
2.5 cups of frozen vegetables, thawed in a microwave (I almost always have Costco stir fry vegetables in the freezer so that’s what I use)
1/2 cup stir fry sauce
1/4 tsp pepper
1 T. oil
1 T. sesame seeds
1. Heat the oil in a non-stick frying pan over medium-high heat. Add the ground beef and thawed vegetables and mix. Cook for 2 minutes.
2. Add the rice, stir fry sauce and pepper. Mix everything until combined.
3. Push the rice mixture to the sides of the pan to make room for the egg in the middle. Crack the egg into the middle of the frying pan. Quickly mix everything so the rice is coated with egg and cook for 2 more minutes.
4. Top with a sprinkle of sesame seeds, if desired.
Salsa Chicken Taco Salads – Assemble your salads however you like! We use romaine lettuce, chopped bell peppers, black beans, 0% plain Greek yogurt (for a protein packed sour cream sub) and top with the salsa chicken!
Chicken Pot Pie Muffins – full disclosure: these are NOT healthy 😉
*time-saving tip: cook about 4 large chicken breasts in the crock pot on Tuesday with just salt and pepper. Shred it all up when it’s ready (cook on low for about 4-6 hours). Use half for the pot pie and the other half for the buffalo chicken dip.
Garlic, Honey, and Lime Shrimp – I’m pairing it with shaved Brussels sprouts, but just use whatever veggie you have on hand or whatever your family likes best!
White bean chicken chili – tip: I use frozen corn and also add 1/2 bag of frozen, chopped bell peppe
*There’s no real recipe for Tuesday’s dinner, but I recommend Trader Joe’s chicken sausage. It is our favorite!
Pan-Seared Blackened Salmon with Mediterranean Salad –
⇒⇒Salad recipe: chop 1/2 English cucumber, 1/4 cup kalamata olives, 1/4 cup green olives (preferably from the olive bar at your grocery store), and 1 red bell pepper into bite size pieces. Toss everything together with one 15oz can of drained and rinsed garbanzo beans. Season with salt and pepper to taste.
Southwest Turkey Meatball Skillet – I did sub tomatoes for a jar of salsa with this recipe and it was delicious!
Slow Cooker Spaghetti Squash and Meatballs – (this couldn’t be easier!)
1. Cut your spaghetti squash in half widthwise and scoop out the seeds.
2. Place the spaghetti squash cut side down in the crock pot.
3. Dump a bag of your favorite frozen meatballs (or homemade, don’t tell my Italian grandmother I used frozen meatballs) and one jar of pasta sauce into the slow cooker and carefully stir the pasta sauce so it covers the meatballs.
4. Cover and cook on low for 5 hours.
5. Remove the squash and use a fork to pull out the “spaghetti”. Top with the meatballs and sauce, and of course Parmesan cheese!
Slow Cooker Chicken Tacos –
1. Place 3 (large-ish) chicken breasts into the slow cooker and pour in one jar of salsa, covering the chicken entirely.
2. Cover and cook on low for 5 hours or high for 3.
3. Using a hand mixer or forks, shred the chicken (highly recommend the mixer if you haven’t tried it yet).
4. Prepare your favorite taco fixings and wrap it all up in your favorite tortillas.
Sausage and Tortellini Soup –
1. Remove the casings from 1 pound of turkey sausage (or pork, we prefer turkey).
2. Heat a sauté pan over medium/medium-high heat. Add the sausage, break it up into crumbles, and cook until browned.
3. Add the browned sausage, 2 small cans of diced tomatoes with juice, 4 cups of vegetable stock (reserve 1 additional cup to loosen soup at the end if needed), 1 package of light cream cheese (cubed), salt/pepper/and garlic powder to the crock pot. Cover and cook on low for 2 hours, or until the cream cheese is melted through.
4. Once the cream cheese melts, add 1 bag of fresh spinach leaves and 1 pound of frozen tortellini (my picture has tri-colored, but you can use regular). Cook for an additional 20-30 minutes.
Olive and Artichoke Chicken – I did my own spin on this to make it a lot less complicated. I used chicken breasts, no potatoes, and didn’t do the basil puree. It was still incredibly delicious.
Ground Chicken Tacos with Cabbage Slaw
Cobb Salad and Blackened Salmon – my deconstructed
Cobb salad recipe is down at the bottom of the
linked page. I am adding bacon this week because,
well, why not.
White Bean Chicken Chili with Butternut Squash
1 pound ground chicken
1 cup frozen corn
1 cup diced bell pepper
1 cup diced onion
1 cup diced butternut squash
1 can navy beans (15 oz.)
1 can cannellini beans (15 oz.)
1 T. cumin
1 T. chili powder
1/2 T. garlic powder
salt & pepper to taste
1. In a large pot over medium/high heat, add the ground chicken and cook until brown.
2. Once the chicken is cooked through, add in the corn, bell pepper, onion, both cans of beans (with liquid), cumin, chili powder, and garlic powder and cover with lid.
3. Bring everything to a simmer, turn the heat down to low, and cook, covered, for 30 minutes, stirring occasionally.
4. Add in the butternut squash and cook for an additional 15 minutes, or until the squash softens.
Greek Chicken Pitas – No actual measurements here. Eyeball it to make it work for your family.
Seedless cucumber, sliced 1/4″ thick
Hummus ( I used roasted pepper)
Kalamata olives, chopped
Green olives, chopped
Feta cheese with Mediterranean herbs
Pita bread with pockets
Salt & pepper
1. Brown the ground chicken in a pan over medium/high heat. Season with salt and pepper, to taste.
2. Cut the pitas in half, spread the hummus on the inside of the pocket, and line one side with the sliced cucumbers.
3. In a large bowl, mix together the ground chicken, olives, and feta until everything is combined well.
4. Spoon the chicken mixture into the pitas, careful not to over stuff (just grab a fork for whatever doesn’t fit).