Jen's Dinner Plan March 24-30

Need some new ideas for dinner meals? Here is Jen’s weekly dinner menu with notes:

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Sunday: Greek Sheet Pan Chicken and Mixed Greens

  • I forgot the chicken needed to marinate for 6-8 hours, so they only soaked for 2 hours. They still tasted great!

  • I skipped adding the sliced lemons this time.

  • Mixed greens to check of the green veggie box!

  • I used the leftover chicken in my salads for the week.



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Monday: White Chicken Chili

  • One of my absolute favorites! Even better as leftovers.

  • Very few ingredients and hardly any prep needed.

  • I did the slow cooker version.





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Tuesday: Baked Shrimp with Tomatoes and Feta and Roasted Asparagus

  • It has been awhile since I made this and after one bite, I remembered how much the family and I like it.

  • I added a little crushed red pepper.

  • Roasted fresh asparagus with woody ends removed, tossed in olive oil, salt and pepper and roast for 15ish minutes at 425 while the shrimp dish is cooking.

  • A super flavorful dinner done in under 30 minutes


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Wednesday: Ground Beef Zucchini Sweet Potato Skillet and Cauliflower Rice

  • This was a new recipe and gets 5 stars from the whole family!

  • Another dinner ready in less than 30 minutes.

  • Next time I would like add extra tomato sauce.

  • Making cauliflower rice was also a first for me. It was a good compliment to the meal.


Thursday: Leftover White Chicken Chili and Blueberry, Quinoa, and Kale Salad

  • A bowl of Monday night’s dinner and one of my favorite salads to take to gatherings.

  • When I bring this salad to share at potlucks someone always requests the recipe.


Friday: Birthday Dinner- Homemade Pizza

  • Happy 39th to me! I didn’t want to go out. I just wanted to chill at home with the family and have something I love to eat.

  • My homemade pizza notes:

    • If I’m going to eat pizza, it must be of good quality.

    • I make the dough and sauce from scratch.

    • Dough recipe is from Bobby Flay Food Network.

    • Sauce is a mixture of crushed tomatoes, tomato paste, olive oil, pinch of sugar, crushed garlic, organo, crushed red pepper, salt, and pepper. I freeze leftovers in ice cube trays, then, once frozen, store them in a freezer bag.

    • I use fresh mozzarella and parmesan cheeses. Top with basil, dried or fresh, depending on what I have.

    • I brush the crust with crushed garlic mixed with olive oil and salt.

    • I roll the dough out on parchment paper making it super easy to transfer to from the counter top to the hot pizza stone using another pizza pan. Just bake the pizza on the parchment paper.

    • The pizza bakes on a preheated pizza stone for 10 minutes at 500 degrees.

    • It is a process but worth it to have pizza and still feel good after eating it.


Saturday: Taco Night with Neighbors and playing Karahtzee

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  • Brownie-Cookie Cake!!!

    • My birthday cake! 2 of my eating rules: 1. Enjoy my birthday. 2. If I am going to have a treat, it must be of impeccable taste and quality. . And this was good, good, and even more good!!

    • A cake combining two of the best desserts. I got the idea from 100 Days of Real Food IG site.

    • Baked both the 5 Minute Fudge Brownies and the Whole Wheat Cookie Cake in round cake pans for 30 minutes. After they cooled on a wire rack, I iced the center with American Buttercream Frosting (half recipe was more than enough).

  • And what is Karahtzee? We played Yahtzee while we sang karaoke. A ton of fun!

Let me know if you try any of these recipes or have any good ones of your own to share.


If you are looking for an easy accountability system to help you plan and prepare to create healthy, sustainable habits as well as some guidance along the way, download the Warrior Approach Accountability Calendar.

Cheers!

Jen