Jen's Dinner Plan May 5-11

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


Sunday: Southwest Cod with Peppers and Black Beans

  • Healthy Cinco De Mayo dinner.

  • I seasoned the cod with homemade  taco seasoning then grilled it on the grill pan with some olive oil. Flavored with a little lime juice.

  • In another skillet, I sauteed thick slices of colored bell peppers and red onion.

  • Warmed up some black beans in a bowl.

  • I topped the fish with homemade salsa, avocado, green onions, and fresh cilantro.

  • Dinner done in under 30 minutes.


Monday: Slow Cooker Teriyaki Chicken with Steamed Broccoli and Forbidden Rice

  • I used chicken thighs and should have cut the cooking time by about half.

  • It was more like jerky. Oops!

  • I didn’t do the part of adding cornstarch in the end.

  • Broccoli cooked in a steamer basket and rice cooked in the rice cooker.

  • Forbidden rice has a nutty flavor and more nutrients than white or brown rice.

Tuesday: Ground Beef Zucchini Sweet Potato Skillet and Cauliflower Rice

  • I first made this recipe back in March.

  • Totally needs extra tomato sauce.

  • I forgot to buy a can of tomato sauce so I added tomato paste and water to make up for it. It wasn’t as tasty.

  • I warmed the frozen cauliflower in a skillet.

  • Dinner ready in less than 30 minutes.


Wednesday: Tuscan Chicken Skillet With A Salad

  • A favorite Italian flavored dish.

  • Add some crushed red pepper flakes for a little kick.

  • If you prefer to use chicken breasts instead of tenderloins, slice the breasts prior to cooking to decrease cooking time.

  • You can substitute a regular can of diced tomatoes for the roasted diced tomatoes.

  • My traditional simple side salad - mixed greens drizzled with olive oil, vinegar, seasoned with salt and pepper.

Thursday: At the Neighbor’s

  • One of our neighbors invited us over with some others to help get rid of a ton of leftover food from a work party.

  • My choice from the amazing buffet they provided - raw veggies with hummus, smoked salmon, salad, and grilled portobello mushroom. And sparkling water!


Friday: Garlicky Shrimp and Veggies with Quinoa

  • This was a “make dinner from what I could find in the house” type of dinner.

  • I thought I had planned enough to where we would have leftovers, but we did not.

  • I had frozen shrimp, some raw veggies from the neighbor’s buffet, and quinoa.

  • In a skillet, I sauteed the veggies in olive oil and 3 cloves of crushed garlic. I  added thawed shrimp before the veggies finished cooking. Continued to sauteeing until all was done. Seasoned with salt and pepper.

  • Quinoa was made in the rice cooker. So handy! Before this invention, I would typically burn the quinoa when I cooked it on the stove top.

Saturday: Homemade Pizza

  • Always my preferred way to have pizza. If I’m going to eat pizza, it must be of good quality.

  • I make the dough and sauce from scratch.

  • We had 2 pizzas. One with pepperoni, mushrooms, and onion. The other just the mozzarella cheese.

  • Homemade Pizza Notes:

    • Dough recipe is from Bobby Flay Food Network.

    • Sauce is a mixture of crushed tomatoes, tomato paste, olive oil, pinch of sugar, crushed garlic, oregano, 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.

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

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