Jen's Dinner Plan July 14-20

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

Sunday: Grilled Garlic Dijon Chicken Thighs and Roasted Brussels Sprouts 

  • Sunday night seems to have turned into grilled chicken night at our house this summer. One reason I plan chicken for Sunday night dinner is that it is easy to make extra for my salads for the week. 

  • This dinner was a modification of the one-sheet meal I make regularly, Garlic Dijon Chicken and Brussels Sprouts

  • After marinating the chicken thighs, my hubs grilled them.. 

  • I still roasted the Brussels sprouts. Halve the sprouts, then toss in olive oil with salt and pepper. Roast 20ish minutes at 425 degrees until desired tenderness and crispness. Toss after about 10 minutes. 

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Monday: Ground Beef Zucchini Sweet Potato Skillet and Cauliflower Rice 

  • This is dinner done in 30 minutes. 

  • I used a whole 8oz can of tomato sauce. Much better this time. 

  • I warmed a frozen bag of cauliflower rice up in a skillet. 


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Tuesday: Paprika Mustard Chicken with 2 Sides

  • The Paprika Mustard Chicken was a new recipe. It didn’t have as much flavor I was hoping for. They may have been better to me without the sesame seeds and extra salt. I used chicken tenders instead of chicken breasts.

  • The 2 sides we had were simple and tasty:

    • Slices of zucchini and squash sauteed in olive oil and seasoned with salt and pepper.

    • Quartered radishes and halved baby carrots tossed in olive oil, seasoned with salt and pepper, and roasted for 20ish minutes at 425 degrees. Tossing occasionally.

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Wednesday: Teriyaki Salmon with Steamed Broccoli and Forbidden Rice

  • I was going to try and make this homemade teriyaki sauce by Roasted Root, but my day was too busy. So I just used my favorite bottled teriyaki sauce by  Soy Vay

  • Salmon fillets cooked in olive oil in a skillet on medium heat. Teriyaki sauce poured on top. Cook on both sides until cooked through. 

  • Fresh broccoli florets cooked in a steam basket on the stovetop until tender. 

  • Forbidden rice made in the rice cooker. This black rice is so good!

Thursday: Leftovers

  • We had food left over from Sunday, Monday, and Wednesday nights. Typically when we have several options, my daughter gets to pick first. Then I pick and the hubby gets whatever is left. He doesn’t mind. I had Monday night’s leftovers! 

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Friday: Homemade Pizza

  • It is a process but so worth it. We had one just cheese and one with pepperoni. 

  • Here are all the details:

    • 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 from the countertop 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.

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Saturday: Bunless Burgers with Grilled Potato Salad, Roasted Brussels Sprouts, and Blueberry, Quinoa, & Kale Salad

  • We had friends over for dinner and we made all my favorite summer sides. 

  • My hubs grilled burgers. I had all the fixings: lettuce, tomato, onion, pickles, ketchup, and mustard, just no bun. 

  • Grilled potato salad is the best potato salad EVER! 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.

  • Yes, roasted brussels sprouts again! I just love them! See Sunday’s details above for how I cook them. 

  • Blueberry, Quinoa, & Kale Salad is a party favorite. It is a great leftover.

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

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Also….

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Cheers!

Jen