Jen's Dinner Plan Aug 4-10

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.

  • Ingredients: 

    • 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.

Thursday: Leftovers

  • 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. 

  • Collard greens: 

    • 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. 

  • Roasted carrots:

    • 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.

  • Roasted okra:

    • 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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