Jen's Dinner Plan June 16-22

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

Ld8DlzFCRAmcPenUJIMKng.jpg

Sunday: One Pan Balsamic Chicken, Green Beans, and Potatoes

  • My family’s favorite one sheet dinner and an easy recipe to double so you have extra for a leftover night. 

  • I cooked extra chicken breasts to put on my salads for the week.



AXr8vtLnTJmcPQesy4FtrA.jpg

Monday: Sautéed Shrimp, Zucchini, and Squash

  • Easy quick dinner.

  • First, sauteed chunks of zucchini and squash in olive oil over medium heat in a large saute pan.

  • When the veggies were not all the way cooked, add raw shrimp and cooked until shrimp were pink and veggies tender. Season with salt and pepper. 

Tuesday: Sunday Night Leftovers

  • Early dinner due to daughter's evening activities so I planned for  leftovers ahead of time.

BxWMgMc8RSezHx2afyo%iQ.jpg

Wednesday: Chicken Lo Mein Skip the Noodles

  • This recipe requires  a lot of ingredients, multiple steps, and considerable time.

  • Plus, I made so many of my own modifications that I basically could create my own recipe. So that is on my to-do list. Be on the lookout!

  • But this is worth the time and effort if you want a healthier lo mein recipe. And it makes A LOT!

  • My modification recommendations:

    • Thinly slice 3 chicken breasts instead of 2. 

    • Double to triple the veggies. Seriously!

    • I use a whole head of Chinese cabbage - I don’t usually cook with it so the rest will just go to waste. I don’t eat the noodles. If I make the noodles for my family, I add them after I serve myself my fill of chicken and veggies. It is almost like a deconstructed egg roll. 

    • If you want to make the noodles, make half or less than called for. As I said above it makes a lot, so I always half to ⅓ the noodles, if I make them for the family. 

    • Liquid aminos is a good substitute for the soy sauce if you can’t tolerate soy. 

  • This is tasty as leftovers. 

FQ2t7Wt6TpGlNdRWANEbQA.jpg

Thursday: WILD SALMON PATTIES and Roasted Brussels Sprouts

  • These patties are messy to make but taste delicious. 

  • Good for leftovers.

  • Roasted Brussels sprouts: I like to halve mine, then toss in olive oil with salt and pepper. Roast 20ish minutes at 425 degrees until desired tenderness and crispness. 

Friday: At a Party

  • I was at a friend’s military promotion party. 

  • Heavy hors d’oeuvres  were on the menu.  

  • Before going, I filled up on leftover salmon cakes and my veggie snacks so I wouldn’t be tempted to indulge. 

  • Then, at the party I stuck with raw veggies, chicken skewers, and meatballs. Skipping the ranch dressing, phyllo spinach triangles, crab dip, and chicken wings. 

  • Drink for the night - club soda and lime!

IMG_4736.JPG

Saturday: Bunless Burger with Grilled Potato, Roasted Corn, and Smoked Pepper Salad

  • The hubs grilled hamburgers. 

  • I had mine with no cheese on a bed of spinach, topped with red onion, ketchup, mustard, and a dill pickle.

  • Grilled potato salad is the best potato salad EVER! This is a summer favorite for us. It comes from a cookbook of my husband’s - Mastering the Grill: The Owner’s Manual For Outdoor Cooking. This cookbook is worth it for this recipe alone. Click to download an image of the recipe.

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

If you aren’t receiving these dinner plans weekly and would like them in your inbox every Sunday morning, sign up for them here → Jen’s Weekly Dinner Menu.

Also…

If you are looking for an easy accountability system to help you plan and prepare to create healthy, sustainable habits that comes with some expert guidance along the way, download the Warrior Approach Accountability Calendar. By signing up to get the Accountability Calendar, you will automatically be included in the weekly dinner menu emails.

Jen