Jen's Dinner Plan Sept 8-14

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

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Sunday: Herb Baked Chicken and Roasted Broccoli 

  • I used the marinade from the recipe Greek Sheet Pan Chicken with Lemon and Potatoes

  • I had so much chicken that I couldn’t add the potatoes on the sheet pan. 

  • In addition to 4 bone-in, skin-on chicken breasts, I also did a package of chicken legs. I wanted leftovers for dinner another night, and also enough to use on my salads for the week. My daughter likes chicken legs. 

  • For the Roasted Broccoli: Took florets, halved or quartered, from a few broccoli crowns, and laid them out on a baking sheet. I tossed them in olive oil, salt and pepper. Roasted them for 15ish minutes at 425. Tossing occasionally. Be Careful not to burn. I burned mine a little this time… oops! 

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Monday: Easy Flank Steak Taco Bowls

  • Oh my goodness...was this DELICIOUS! I will admit it is a lot of grains with the rice and corn. Next time I am going to modify it with more vegetables. 

  • I felt with the flavor from the cilantro sauce and creamed corn and spinach, I didn’t need to add green salsa or cheese. 

  • I grilled the flank steak on my grill pan. It was a large piece of meat for the pan, so I cut it in half and cooked half at a time. 

  • This made yummy leftovers. 

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Tuesday: Grilled Tuna Steak and Grilled Asparagus

  • I used the marinade from the recipe Garlic Herbed Grilled Tuna Steaks.

  • Again, I used my grill pan to cook them. 

  • Before I made the steaks, I cooked the asparagus on the grill pan in a little olive oil, salt and pepper until tender. 

  • I prefer my tuna steaks more done than rare. 

Wednesday: Sunday Leftovers

  • Chicken and broccoli to the rescue!

Thursday: Monday Leftovers

  • STEAK BOWLS!!!! YEAH!

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Friday: Homemade Pizza

  • For the whole scoop on my homemade pizza from the dough recipe to the sauce recipe, and all the details of how I make it, check out Friday of this Dinner Menu

  • The dough freezes really well. Wrap it in plastic wrap that is brushed with olive oil. Then wrap again with foil. It will keep for a good 3 months. Thaw it in the fridge overnight or on the countertop the day you want to use it. After freezing and thawing, the dough will be more of a thin crust - New York Style. Still good. 

Saturday: Picnic Salads 

  • We packed a picnic to take to the park by Reagan National Airport. It is a unique park because you have a nice view of the Jefferson and Washington Monuments as well as the U.S. Capitol Building, but you also get to experience up close (like right above you) planes landing at the airport.

  • I made us simple salads with mixed greens, veggies, and leftover chicken from Sunday night’s dinner. 

  • Dressing was homemade. 5 ingredients in a small jar and shake until combined - equal parts olive oil and red wine vinegar, a squirt of dijon mustard, salt and pepper. You can also use balsamic. 

  • It was a fun evening. 

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

For help with your dinner planning, download the free Warrior Approach Weekly Meal Planner. It is a great way to stay organized and assist you as you create a sustainable habit of planning your weekly dinners. You will also get my dinner menus emailed to you every Sunday Morning. 

Also...

If you are looking for an easy accountability system to help you plan and prepare to create healthy, sustainable habits that comes with some expert guidance along the way, download the free Warrior Approach Accountability Calendar. By signing up to get the Accountability Calendar, you will automatically be included in the weekly dinner menu emails.


Cheers!

Jen