Jen's Dinner Plan Sept 15-21

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


Sunday: Grilled Chicken and Roasted Brussels Sprouts

  • Simple dinner to start the week. 

  • Chicken seasoned with salt and pepper cooked on a grill pan. 

  • Roasted Brussels sprouts: Halved, tossed in olive oil with salt and pepper, and roasted 20ish minutes at 425 degrees until desired tenderness and crispness. 


Monday: Wild Salmon Patties with Mixed Greens

  • These salmon patties pack a lot of flavor. 

  • Mixed greens accompanied with a squeeze of lemon juice.


Tuesday: Taco Meat and Sauteed Zucchini

  • When we have tacos with ground meat (turkey or beef) at my house, I usually just have ground meat with toppings and a large side of sauteed zucchini.

  • I saute garlic in the warm olive oil prior to adding the ground meat. Once the meat is cooked through, drain and add a generous amount of Homemade Taco Seasoning.

  • Toppings of choice: homemade salsa, diced avocado, green onion slices, and chopped fresh cilantro.

  • For the zucchini, slice then saute in olive oil until tender. Season with salt and pepper.


Wednesday: Baked Parmesan Chicken and Green Beans

  • This is a spin off from the recipe The Best Parmesan Chicken Bake

  • To add more flavor to the chicken and make it come out with a less rubbery texture than baking, in an oven-proof skillet I saute the garlic and red pepper flakes over medium heat. Then I added the chicken seasoned with salt and pepper, let it brown on one side for 5 minutes or so then browned on the other side. Next I topped the breast with sauce, mozzarella cheese, and sprinkle of basil. Then I placed the skillet in the oven and baked it at 350 degrees for 25-30 minutes. It tastes much better and it is much easier to clean up baking in the skillet.

  • Green beans were the pre trimmed, prewashed in the bag variety. Just steamed in the bag for a few minutes and done.

Thursday: Tuesday Leftovers

  • Leftover taco meat, but I sauteed fresh zucchini. 


Friday: Leftovers - Salmon Patties and Brussels Sprouts

  • Monday’s Salmon Cakes with Sunday’s Brussels Sprouts came together this night.

Saturday: Hosted a Gathering with Light Apps

  • I had a get together at my house. My rule is make something healthy. Here’s my menu:

    • Curry Avocado Chicken Salad - For the chicken, I got a roasted chicken from Whole Foods and pulled off all the chicken and shredded it. I about doubled the amount of the other ingredients.

    • Mixed Greens - For the chicken salad to go on top or for an olive oil and vinegar dressing.

    • Blistered Green Olives - The favorite for the night. Some people took extra home in little drink cups. 

    • Grilled Asparagus - Asparagus spears, seasoned with salt and pepper, grilled on a grill pan. More veggies are always good!

    • Sweet Potato Bruschetta - Simple, yet so tasty.

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. 


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.