Jen's Dinner Plan Aug 25-31

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. 

  • Collard greens: 

    • 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.

  • 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.

  • 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. 

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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. 

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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

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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. 

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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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Also…

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Cheers!

Jen