in the kitchen- a weekly plan

Day 1Quinoa and Roasted Pepper Chili
I actually made this on Monday, but this would be ideal for Sunday dinner.  [I prefer to keep prep for weekday meals under 45 minutes and this recipe took about an hour.]  I could not find the tomatoes with chipotle chiles, so I just used fire roasted diced tomatoes.  You could add one diced chipotle pepper if you want the heat.

Day 2–  baked potato topped with left over chili
Serve leftover chili on baked potatoes.  Dress it up with chopped green onion, sliced avocado, sour cream and hot sauce.

Day 3– Teriyaki Chicken and roasted brussel sprouts
My own recipe.   Serve over your favorite rice. 
Chicken: Thinly slice a white onion and lay in bottom of 13X9 baking pan. Cut thin sliced chicken breasts into bite sized pieces [about 2lbs].  Lay on top of onions.  Cover onions and chicken with your favorite teriyaki sauce. [Don’t have a favorite?  Try one of mine.]  Bake in oven at 375 degrees for about 30 minutes or until chicken is fully cooked.

Brussel Sprouts:  Cut brussel sprouts in half.  Drizzle with olive oil and a little salt and pepper.  Roast in oven at 400 degrees for 30-35 minutes – until some of the edges start to brown.

Day 4Crockpot Carne Asada Tacos
Anything in the slow cooker makes dinner a breeze on a busy day!  These were yummy, with TONS of leftovers. 

Day 5- Carne Asada Salad
LEFTOVERS!  There was so much steak leftover we got a second meal out of it.  My husband stuck with the tacos, but I used the steak on a salad.  I just added lettuce, tomatoes, red pepper, chopped green chiles, avocado, and salsa. 

Hope you can find at least one meal for next week. 

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