Need some new ideas for dinner meals? Here is Jen’s weekly dinner menu with notes:
Sunday: Grilled Chicken and Zucchini
My grill pan is one of my favorite cooking tools.
A simple dinner. First, grill chicken breasts seasoned with salt and pepper over medium-high heat until breasts are done. I use this tool to check if my chicken is done.
Then after removing the breasts, I grilled long, thick slices of zucchini seasoned with salt and pepper on the grill pan. The bits left on the pan from the chicken help flavor the zucchini.
Monday: Slow Cooker Chicken Kale Soup
I put this recipe of mine in the Slow Cooker. All the ingredients except the kale went into the slow cooker and cooked on high for 4 hours.
After the 4 hours, pull the whole chicken breasts out, shred, return to the slow cooker, and stir.
Put fresh, torn kale in a bowl and ladle soup on top.
Tuesday: Burger Patty with Sauteed Zucchini
The burger patty was leftover from Saturday Night’s Dinner from the prior week’s menu.
Sliced up one zucchini and sauteed in olive oil over medium heat. I try to have a green veggie at every meal. The family had the leftover grilled potato salad, also from Saturday night.
Wednesday: Caramelized Onion and Caper Pan Seared Salmon and Roasted Asparagus
Dinner done in 20 minutes.
For the salmon topping: Thinly slice a red onion. Saute in a large skillet over medium-high heat in olive oil until tender and caramelized. Add capers to taste, for me a couple of teaspoons, and saute for a few minutes. Season with salt and pepper and drizzle with olive oil.
For the asparagus: wash and trim off bottoms of asparagus bunch. Lay on a sheet pan and drizzle with olive oil, season with salt and pepper. Roast at 400 degrees for 20ish minutes tossing at least once halfway through.
Thursday: Bell and Evans Breaded Chicken Tenders with a Green Veggie
This was a “whatever you can find in the fridge/freezer to make a dinner out of” type of dinner.
Recently, I picked up 2 packages of Bell and Evans Breaded Chicken Tenders because they were on sale.
To compliment, we have to have a green veggie. Options for the family: asparagus from last night, zucchini sliced and sauteed, fresh spinach with leftover onion and capers. I got the spinach with onions and capers.
Friday: Homemade Pizza
2 pizzas: One was classic cheese. The other was pepperoni, mushroom, and onion.
For all the details on the made from scratch dough and sauce, garlic crust, and fresh toppings view the dinner menu from this week… https://warriorapproach.com/blog/2019/5/14/jens-dinner-plan-may-5-12
Saturday: Steak and Shrimp with Zoodle Alfredo and Steamed Green Beans
This is a pre-birthday dinner for my daughter.
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.
New York Strip Steak rubbed with olive oil and seasoned with salt and pepper was pan-seared for 4 minutes on each side, medium-high heat. Set aside. Next, season shrimp with salt and pepper and cooked in the same pan until pink.
For zoodles: one large zucchini spiralized. Sautéed in a large skillet for 3-5 minutes. I added some leftover shredded carrots. Cook enough to make it all tender. But watch out, it is easy to overcook the zucchini. Toss with alfredo sauce.
Steamed fresh from the farmers market green beans. Cutting the ends off, place in a steamer basket over boiling water for 10ish minutes until done.
This dinner created so many dirty pots and pans but it was good!
Let me know if you try any of these recipes or have good ones of your own to share.
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