Need some new ideas for dinner meals? Here is Jen’s weekly dinner menu with notes:
Sunday: Spring Vegetable Grain Bowl with Grilled Chicken
Mmmmm...I love grain bowls. This one particular is a favorite. The softer texture and nutty flavor of the farrow with crispy veggies and sweetness of the peas.
It is tasty, good warm or cold.
My changes the Cooking Light recipes:
Double to triple to the veggies
Subbed thawed frozen peas for the blanched English peas. To quickly thaw the frozen peas, dump the still warm cooked farro on top.
Skipped the goat cheese. My daughter added feta to her portion.
Skip the parsley.
This recipe makes a lot so great for leftovers or lunches for the week. May want to add some extra oil and vinegar.
Chicken was seasoned with only salt and pepper and cooked on the stove top grill pan.
Monday: Taco Meat with Zucchini
When we have tacos with ground meat (turkey or beef) at my house, I usually just have ground meat with toppings and a large side of sauteed zucchini.
I saute garlic in the warm olive oil prior to adding the ground meat. Once the meat is cooked through, drain and add a generous amount of Homemade Taco Seasoning.
Toppings of choice: homemade salsa, diced avocado, green onion slices, and chopped fresh cilantro
For the zucchini, slice then sautee in olive oil until tender. Season with salt and pepper.
Tuesday: Dinner Event
There was a special dinner event I was apart of and the menu was pre-selected.
In a situation where you don’t have control over the menu, always do your best, eat mostly the real food portions, and don’t overeat.
Wednesday: Seared Tuna and Roasted Okra
Unusual combo but my daughter’s choice. I let her pick the fish and green veggie we had.
Tuna steaks seasoned with salt and pepper, pan seared for 2-3 minutes on each side. Be careful not to overcook. I did...oops.
Roasted okra is the best way to fix okra. Well, at least I think it is. Tastes much better than fried.
Toss okra slices in garlic powder, onion powder, paprika, salt, and pepper as well as olive oil. Roasted for around 20 minutes in a 425 degree oven. Toss halfway through.
I typically underestimate how much okra I need. So buy extra!
Thursday: Sunday’s and Monday’s Leftovers
I had the chicken and grain bowl.
My daughter had the leftover taco meat.
Friday: Shrimp Zoodle Alfredo with Roasted Broccoli
Oh my goodness was this a tasty dinner! I haven’t had alfredo sauce in a very long time. It is so easy to make. Never have store bought.
5 ingredient alfredo sauce: ½ cup butter, ½ cup heavy whipping cream, ¾ cup grated parmesan cheese, ½ tsp salt, and ⅛ tsp pepper. In a small saucepan, heat butter and cream over low heat until butter is melted. Add the cheese, salt, and pepper, and stir often until cheese is melted.
In a skillet, I first sauteed quartered mushroom slices in olive oil on medium-high heat. Put in a bowl to the side. Sauteed shrimp in garlic and oil until pink. Then added the mushrooms back to keep warm.
In another skillet, sauteed zoodles (one large zucchini spiralized) in olive oil for a few minutes until tender.
Roasted broccoli tops and grape tomatoes in olive oil and salt and pepper for 20ish minutes at 425 degrees.
On a plate, topped zoodles with alfredo sauce, added shrimp and mushrooms, and served roasted broccoli and tomatoes on the side.
I also made a dessert - healthy Twix Bars! Soooooo good!
One of the best rare treat meals!
Saturday: Dinner Out at Founding Farmers
Founding Farmers is a farm to table restaurant. The food is classic southern. Not the healthiest options. This was a freedom dinner - a dinner where I picked a dish I wouldn’t have on a regular basis and didn’t concern myself with being the healthiest.
I got steak enchiladas. It was very good and I felt no guilt.
Let me know if you try any of these recipes or have good ones of your own to share.
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