Need some new ideas for dinner meals? Here is Jen’s weekly dinner menu with notes:
Sunday: Lots of Veggie Sides with Chicken
4 menus ago I made a similar meal with a bunch of veggies and chicken - Healthy Southern Dinner. This week, I made something similar, but totally forgot to get a picture.
Our menu: Grilled chicken thighs, collard greens, black eye peas, roasted sweet potatoes, roasted okra, corn on the cob, 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, sautée 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 black eyed peas:
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 onion powder, garlic powder, oregano, basil, salt and pepper.
Cook on low for 8 hours.
Roasted sweet potatoes:
Place single layer of diced sweet potatoes on a sheet pan.
Drizzle with olive oil and season with cinnamon and 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.
Corn on the cob:
This is the easiest way I found to cook fresh corn on cob and know that it is done.
Place hulled corn cobs in a large pot.
Fill the pot with water 1 inch above the corn.
Bring the water to a boil and then turn off the heat.
Serve the corn after about 5 minutes.
Monday: Chickpea Pasta with Very Veggie Sauce
A few weeks ago I gave chickpea pasta a try. It is back again. Just a note: be careful not to overcook it or it becomes a little mushy.
I have been making this Very Veggie Sauce for many years. In fact, it goes back to the first blog I ever had where I posted it over 6 years ago! It was fun to go look over my Stronger With JenG site which is still active and includes workouts.
Directions for the sauce include both stovetop and slow cooker versions.
I also served it with some frozen turkey meatballs.
Tuesday: Pan-Seared Salmon with Roasted Asparagus and Roasted Potatoes
My favorite salmon is back again this week with another green and starch.
For the roasted asparagus:
Trim ends of asparagus and lay on a sheet pan.
Drizzle with olive oil and season with salt and pepper.
Roast at 425 for 20ish minutes, depending on the thickness of your asparagus, tossing occasionally.
For the roasted potatoes:
Toss diced red potatoes in olive oil, salt and pepper.
Roast them at 425 degrees for 40ish minutes, tossing occasionally.
Wednesday: Sunday Leftovers
Leftover nights are a must for me so I don’t get burned out in the kitchen. I love to cook! I also enjoy a break from cooking
Thursday: Zucchini and Sundried Tomatoes with Chickpea Pasta
It was leftover pasta and sauce from Monday night. I didn’t want the Very Veggie sauce so made something a little different with the leftover pasta and I really enjoyed.
In a large skillet over medium heat, I sauteed halved zucchini slices in olive oil for a few minutes, then added a clove of garlic and seasoned with salt and pepper. Next, I added chopped sundried tomatoes and a little crushed red pepper. I LOVE sundried tomatoes. Once everything was warm and the zucchini cooked through, I added leftover chickpea pasta. I tossed until warmed through and then served it with a topping of grated fresh parmesan cheese.
Friday: Cheddar Potato Broccoli Soup
This was a new recipe for me to try and a treat dinner. I made it for my vegetarian dad, knowing he would love it.
I picked this recipe by Cooking Classy because it was a potato soup with broccoli and carrots.
I substituted the chicken broth with vegetable broth.
It was a lot of steps to make but it was really good.
I served it with warmed sourdough bread. So definitely a treat dinner!
Saturday: Sunday, Monday, & Friday Leftovers
I don’t like for food to go to waste so I rounded up all the leftovers. I let one person (usually the youngest) pick first and then the next person makes their selection from what is left.
I was happy with Sunday leftovers - veggies and chicken.
Let me know if you try any of these recipes or have good ones of your own to share.
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