Weekly Meal Plan 012
Weekly Meal Plan 012
This week was all about easy. We are entering a busier season with spring and warm weather coming because we have more activities for the kids and my husband is busier at work! This just means I more carefully plan what recipes I use on which nights. Before planning to use a recipe I always read the recipe first! I look and see how long it takes, how many servings it makes, can it be made ahead and, of course, what ingredients it takes. On nights the kids have activities I like to make dinner before so that way when we get home, we can eat right away and get the kids to bed and stay on their schedule. My go -to for meals like this are crockpot meals, casseroles, cold salads/pasta salads, pasta bakes or anything else that can easily be reheated. For casseroles, I like to have them ready and put them in the oven when we head out. Then I’ll use the “delay start” option on my oven where you set the start time, cook time and oven temp and then it turns itself on when it’s time. I not too long ago discovered this feature and it was a game changer for those busy nights!
This week’s menu includes:
Baked Chicken Thighs, Rice Pilaf and Edamame
Cheeseburger Sliders and Green Beans
Tortellini Carbonara
I’ve made this recipe now a few times and I still love it. It isn’t the healthiest option in the world but it’s easy, it’s quick and it’s good. And it’s a good way for my kids to eat veggies! They really aren’t picky though and love asparagus and peas, so this works great.
Modifications:
- I doubled this recipe and used the family size tortellini. It was perfect for a family of four with some leftovers.
- I like my bacon cooked best in the oven but it does take a little longer, so I make sure to put that in first. Then it’s ready right as I’m finishing up making the rest of the pasta!
Lentil Soup
This was a new recipe I tried and it was SO good! The flavor was amazing. I didn’t change a thing but I will say, it has quite a few ingredients, a lot of veggies and a lot of spices. I had every one of these ingredients and spices, which is one reason I made it, but some of the spices aren’t super common. It’s so worth it though! After I made it, I froze half of it and we had plenty.
https://www.chelseasmessyapron.com/lentil-soup/
Baked Chicken Thighs, Rice Pilaf and Edamame
This was the first time I ever cooked chicken thighs and they came out so tender and juicy! We will definitely make these again and it was seriously, so easy.
https://sweetcsdesigns.com/baked-ranch-chicken-thighs/?_gl=1%2A1sok4jh%2A_ga%2ARnhKM3drSHpyMGdCRlU1UElXRDBGYUNJVVJHUHdCUkFQMEpuMENRVjZ0VDlKTS10eS1fT090dmlpNWhFWWRSYQ..
This rice pilaf recipe is based off of one my grandma used to make!
Rice Pilaf
Ingredients
- 2 tbsp butter
- 1 cup rice I use a wild rice blend or jasmine rice.
- 1/2 medium onion
- 2 stalks celery
- Handful parsley, chopped
- 4 oz can mushroom
- 2 cups chicken broth
Instructions
- Melt butter in skillet on medium heat.
- Add onion and celery and cook until onions are clear but still crisp.
- Add in rice, stir until coated and cook 1 minute.
- Add in chicken broth, mushroom and parsley. Mix.
- Bring to a boil. Once boiling, turn burner down to simmer and cover rice.
- Simmer until rice is cooked, about 20 minutes.
- Once done, stir and enjoy!
My kids LOVE edamame so we have this as a side a lot. We just use the frozen Pictsweet Farms Steam’ables. The kids have so much fun popping the beans out of the pods!</>
Texas Ranch Chicken Casserole
Chicken casseroles are an easy go to on a busy night. I make it either the night before or sometime earlier in the day. If we’re going to be going somewhere, I’ll just use the delay start feature on my oven and set it to be done when we get home! This was a new recipe I tried and we loved it.
Modifications:
Next time we make this, my husband wants to put it over a bed of Mexican rice and then add a little queso sauce on top!
Cheeseburger Sliders and Green Beans
This recipe is so easy and delicious! Know that it makes a LOT. After we bake this we freeze half to eat later. You could easily just cut the recipe in half but I love to have freezer meals handy! We usually eat this with green beans on the side.
https://natashaskitchen.com/cheeseburger-sliders/
Sweet Potato Hash
I made up this hash one day when I was cleaning out my produce. We loved it so much it’s become a regular item on our menu! We like to eat this as is, with chicken apple sausage sliced and mixed in or with a fried egg on top for a delicious breakfast hash!
Sweet Potato Hash
Ingredients
- 1 tbsp coconut oil
- 2 medium sweet potatoes, chopped small
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 cloves of garlic, minced
- 1/2 tsp cumin
- 1 tsp chili powder
- 1 avocado, cubed
- 2 roma tomatoes, chopped
- Handful cilantro, chopped
- 1 tbsp fresh lime juice
- Salt, to taste.
Instructions
- Heat coconut oil in pan on medium heat.
- Add sweet potatoes, onions and bell pepper. Cook for 5 minutes. Then add minced garlic, cumin and chili powder. Cook until sweet potatoes are fork tender.
- Add in avocado, tomatoes, cilantro and lime juice and salt to taste. Heat until avocado and tomatoes are warm. Adjust seasonings to taste.
- Remove from heat and serve.
Notes
Empanadas
We ended up not eating these on Sunday night because we had a surplus of leftovers. BUT when we make empanadas this is the recipe we use. They’re a hit with the kids as well! Something like this is a little more time consuming than my usual meals. I typically choose the recipe that takes the most time to make on Sundays because I have the most time.
Hope you enjoy these and let me know if you make anything!
Happy cooking!