Tag Archives: weekly meal planning

Meal Planning Made Simple: Healthy and Delicious Dinners for the Week

8 Feb
Yum! I love prep day!

Yum! I love prep day!

More often than not, I’m daydreaming about my next snack or meal. The thought of fresh guacamole on my taco salad makes me giddy with joy (insert lots of smiles and hip shaken’). The thought of someone NOT looking forward to their next meal or making a fast food choice instead, makes me tear a tad. So, in honor of all of you full-time busy bees, here’s a 1-week meal plan. If you put forth a little planning and set aside some time on Saturday or Sunday, you can still make fresh, healthy and delicious meals in 30 minutes or less. Cheers!

Saturday or Sunday Plan & Prep Day:

1. Plan meals for the week, make grocery list, buy groceries.

2. Clean and chop bell peppers, broccoli, carrots and cauliflower. Clean and dry salad greens. Roast broccoli and half of carrots.

3. Shred rotisserie chicken; brown 1.5 lbs of beef and simmer with one jar salsa and chopped garlic.

4. Thaw frozen raw shrimp Wednesday night.

 

Mexican Monday: Taco Salad

Warm taco meat in the skillet or toaster oven. While heating, fill salad bowl with 2 cups greens, tomatoes, carrots, bell peppers, black olives and sliced avocado or guacamole. Top with taco meat and more salsa if needed.

 

Curry Tuesday: Curry Chicken with Cauliflower

In a large dutch oven or stock pot, simmer rotisserie chicken, cauliflower, sweet potato (best to chop this fresh), bell peppers, tomato paste and sauce, curry spices of choice. Let simmer for 20-25 minutes or until vegetables and potato are done. If you want a creamier sauce, mix in a little coconut milk or plain greek yogurt.

 

Breakfast for Dinner Wednesday: Scrambled Eggs and Pancakes

Scramble eggs (2-3 per person). Make pancakes using 1 banana, 2 eggs, 2 Tbsp almond butter and cinnamon to taste. Mix and cook on 300° griddle like a regular pancake (this makes 2 servings). Serve with a little almond or cashew butter on the pancake (the banana already adds a yummy sweetness). Also serve with roasted broccoli and carrots–Heavens, I would never forget vegetables!

 

Stir Fry Thursday: Shrimp, Snow Pea, Asparagus and Cashew Stir Fry

Clean asparagus, cherry tomatoes and snow peas. Chop asparagus. Place in wok with coconut oil, coconut aminos and seasoning of choice (garlic, ginger, orange zest, etc.). Stir fry vegetables and add in thawed raw shrimp. Cook on high heat until done (about 10-15 minutes). Top with cashews.

 

Fish Friday: Salmon with Roasted Vegetables

Broil or steam Salmon in butter or olive oil; season with lemon, salt and pepper. Serve with roasted broccoli and carrots; top with sliced almonds.

Advertisements