Weekly Meal Plan 016
Weekly Meal Plan 016
After looking over this week’s meal plan, I realized I tried out four new recipes! Out of all of the new ones, the Basil Chicken in Coconut Curry was my favorite.
This past week marked spring break where we live and even though my kids aren’t in school yet, we took a break from our normal daily routine. That always allows me some extra time to play around with dinner!
Here are the recipes from last week’s menu. Click each meal to take you to its recipe below!
Leftover Ribs, Sweet Potatoes and Edamame
Basil Chicken in Coconut Curry
Mediterranean Roasted Vegetable and Pearl Pasta Salad with Lemon Herb Chicken
Broccoli Cheddar Chicken and Noodle Casserole
Tostadas
Tostadas are basically just an open faced hard shell taco, but even better! There’s just something about eating a taco like a pizza that makes it so much better. Here is a good basic tostada recipe but really, just make it like you would your favorite taco!
Leftover Ribs, Sweet Potatoes and Edamame
Below is the baked sweet potato recipe I used this time. I really like them this way and it cut the time to bake in half! I was skeptical because I thought either the potato wouldn’t cook in the time it said it would or, because of the way you bake it, it would be dry on the top. They were neither and I’ll probably be cooking my sweet potatoes like this from now on.
Basil Chicken in Coconut Curry
This was delicious! It had such good flavor and even the kids liked it. We ate this with jasmine rice and will definitely eat this again.
Mediterranean Roasted Vegetable and Pearl Pasta Salad with Lemon Herb Chicken
I really liked this recipe and even ate it for lunch the next day! To add in some protein, I marinated some chicken breasts in olive oil, lemon juice, salt, pepper and a bunch of fresh herbs from the garden and then “grilled” it on the panini press. It was a good addition!
Modification:
- I did not add in the spinach be side my husband doesn’t like it but it would be so good in it!
Taco salad
This is another old family recipe that is just still so good after all these years. Once prepped, you can either toss it all together and serve as is or you can do a “make your own” style meal. We usually do the latter so we can store the leftovers without them getting soggy all mixed together and the kids can pick their own toppings!
Taco Salad
Equipment
- 1 lb Ground beef
- 1 packet Taco seasoning
- 3/4 c Water
- 1 15 oz can Kidney beans, drained and rinsed
- Shredded lettuce, iceberg or romaine
- Nacho Cheese Doritos, crushed
- Green onion, chopped
- Tomato, chopped
- Shredded cheddar cheese
- Wishbone Russian Dressing
Instructions
- Brown ground beef in skillet. Once cooked, add in taco seasoning pack and water. Let simmer. Once water is absorbed, add in kidney beans until warmed through. Remove from burner. Add in the rest of the ingredients. Toss. Top with toppings of choice!
Spicy Bean and Rice Burritos
I would love to try these burritos with all the spiciness! We omit a lot of the hot spices when we cook because the kids won’t eat it if it’s too hot. My husband and I would normally say, the hotter, the better!
Modifications:
- I didn’t add the chipotle chilies, adobo sauce or the cayenne.
- I used chipotle chili powder in place of regular chili powder.
Broccoli Cheddar Chicken and Noodle Casserole
First of all, I love Half Baked Harvest. Secondly, this was really good!
https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-noodle-casserole/
Modification:
- I left out the chicken. I thought we had some pre-cooked and shredded chicken in the freezer and we didn’t! So I went the easy route and left it out instead of making some.
Happy cooking!