Jen's Dinner Plan Aug 18-24

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


Sunday: Veggie Enchiladas With Chicken Option

  • This enchilada recipe is the best and it is all because of the sauce. 

  • The majority of store-bought enchilada sauces either don’t taste very good, are very high in sodium, and/or are made with some funky ingredients. This homemade one is so simple and tastes SO good! I am not sure where I got the original recipe. You will want to prepare it first before making the enchilada filling.

  • Enchilada sauce-

    • Ingredients: 2 tsp olive oil, 1/2 cup chopped onion, 2 cloves of garlic crushed, 15 oz can of tomato sauce, 1 tbsp chili powder, 1 tsp cumin, and 1/2 cup of water

    • Directions: In a small saucepan, warm olive oil over medium heat. Saute onion for 5 min. Add garlic and saute an additional 1 minute. Add remaining ingredients and simmer for 10 minutes.

  • Enchilada filling-

    • You can fill this with whatever you would like. Here is my favorite. Covers it all. 

    • In a skillet, saute chopped onion and a clove of garlic. Next, add chopped red bell pepper and zucchini. Cook until softened. Then, add a can of black beans, rinsed and drained, and about a cup of frozen corn. Cook until warmed. Stir in chopped spinach. Cook until wilted. Season with salt and pepper. Set aside.

    • If you want to add a meat, cooked shredded chicken, ground beef, or chopped steak are all good options. Either combine your meat of choice in the veggie mixture or add on top as you fill the enchiladas. 

  • For preparing the enchiladas: 

    • Pour a small amount of sauce on the bottom of a 9x13 pan to cover. Using warmed corn or corn and flour combo tortillas (flour only tortillas get too soggy), fill one with a spoonful of veggie or veggie and meat mixture, sprinkle with a little cheese of choice (I like to pepper jack cheese shredded with a grater.), then roll up and place in the baking dish. Continue with the remaining tortillas. 

    • It will make about 8ish enchiladas depending on how much veggies and meat you cook. Pour remaining sauce over the enchiladas. Sprinkle with cheese, chopped cilantro, and green onion. Cover and bake at 350 degrees for 30 minutes. 

    • Avocado or guacamole and homemade salsa are great toppings to add when serving. 


Monday: Pan-Seared Salmon with Steamed Green Beans and Roasted Potatoes

  • My favorite salmon with two simple veggies.

  • Green beans were from the bag so already washed and trimmed. Typically you can just steam them in the bag. I chose to steam them in a steamer basket in a pot on the stove-top. After cooked until tender, I put them in a bowl and added a little butter, salt and pepper. 

  • For the roasted potatoes, I tossed red potatoes in olive oil, salt and pepper. Roasted them at 425 degrees for 40ish minutes, tossing occasionally. 

Tuesday: Salads

  • Keeping it simple, plus I had mixed greens that needed to be used up.

  • Simple salads with whatever each person wanted on it - onion, carrots, tomatoes, bell peppers, cucumber, olives, and feta.

  • I added some leftover chicken breast to top mine. 

  • Dressing of olive oil, balsamic vinegar, salt and pepper. 


Wednesday: Veggie Stir Fry and Rice with Chicken Option

  • I like Forbidden Rice. It’s a black rice with a nutty flavor and more nutritional value, such as antioxidants, than regular white and brown rice. I make it in my rice cooker and note that it takes about an hour to cook, so consider that before making it. 

  • In a large skillet, heat olive oil, then saute diced onion, carrots, broccoli, squash, zucchini, bell peppers, and mushrooms over medium-high until all is tender. Season with salt and pepper, if desired. I top with my favorite teriyaki sauce Soy Vay

  • I had leftover chicken breast I sliced and warmed up in olive oil in a separate skillet also adding some Soy Vay. 

  • If you want to make chicken, shrimp, or some other protein, cook it first and then transfer to a plate when done, covering to keep warm, before cooking the veggies. Or prepare it in another skillet. 

Thursday: Leftover Enchiladas

  • When making an involved dish like enchiladas or lasagna, I usually always try to make enough for leftovers. 

 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.  

  • This week I did one pizza cheese and the other veggie.

Saturday: Stir Fry Leftovers

  • We had a nice brunch earlier in the day, so I planned dinner to be light. 

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

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