Jen's Dinner Plan May 19-25

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.

    • Added radishes.

    • 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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