Need some new ideas for dinner meals? Here is Jen’s weekly dinner menu with notes:
Sunday: Leftover Thai Chicken Lettuce Wraps
This was from dinner last Thursday. Get recipe and notes here.
Monday: Wild Salmon Patties and Roasted Brussel 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.
Tuesday: Garden Vegetable Soup
This soup is the best vegetable soup I have ever made or even ever had.
Some changes I made to make this easier -
I didn’t have leeks, so I used yellow onion.
1-2 canned tomatoes instead of the fresh tomatoes.
1 cup frozen corn for the fresh corn.
It freezes well also.
Wednesday: Slow Cooker Black Bean Chili
I’ve been making this chili for almost 20 years. I found the recipe when looking through a magazine while waiting at the dentist's office.
Surprisingly, this was the first time I made it in the slow cooker.
1 cup onion, red or yellow, chopped
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
3 cans of black beans, drained and rinsed
2 cans of diced tomatoes
1 cup of frozen corn
Directions: Mix all ingredients in the slow cooker, cook on low for 6 hours or high for 3 hours.
We had leftovers from Monday, Tuesday, and Wednesday nights. I went for the salmon cakes.
Friday: Homemade Pizza
For all the details on how I make the homemade dough and sauce as well suggested fresh toppings, check out Friday of this week’s dinner plan.
Tonight I did one pizza cheese and the other veggie.
Saturday: Healthy Southern Dinner
I love a big variety of veggies. Outside of Thanksgiving and Christmas, I don’t cook multiple veggie dishes except when my dad is visiting and I do southern healthy veggies.
Our menu: Grilled chicken thighs, collard greens, pinto beans, roasted carrots, sautéed zucchini and squash, roasted okra, and some fresh sliced tomatoes.
Grilled chicken thighs:
Seasoned with salt and pepper and grilled stovetop in the grill pan until cooked through.
In a large pot, sautéed chopped onion in olive oil until tender.
Add a bunch of chopped collard greens and few cups of veggie broth.
Season with salt and pepper. Cover with a lid.
Bring to a boil, then reduce heat to a simmer.
Simmer for 45-60 minutes.
Slow cooker pinto beans:
Soak dried beans overnight in water that covers 2 inches above the beans in a covered bowl.
The next morning, drain and rinse beans.
Place beans in a slow cooker and fill with water 1 inch above the beans.
Season with salt and pepper.
Cook on low for 8 hours.
Line bag of baby carrots on a sheet pan.
Drizzle with olive oil and season with salt.
Roast at 425 for 30ish minutes until soft and tender, tossing occasionally.
Slice okra and line on a sheet pan.
Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, and paprika.
Roast at 425 for 20ish minutes until soft and tender, tossing occasionally.
Sautéed zucchini and squash
Cut zucchini and yellow squash in half lengthwise. Lay flat sides down and cut in half-inch slices..
Sauté in a large skillet over medium heat in olive oil until tender.
Season with salt and pepper.
Let me know if you try any of these recipes or have good ones of your own to share.
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