Weekly Meal Plan 015
Weekly Meal Plan 015
Last week’s meal plan was a good mix of old faithful dinners with a few new recipes. Usually I only try one new recipe a week but because it was spring break in town we had a lot less going on and I had more time in the evenings to experiment! I have to say, my favorite meal this week was the Crispy Chicken Carnitas. They could be made so many different ways, too!
Here are the recipes from last week’s menu. Click each meal to take you to its recipe below!
Mediterranean Tortellini Salad
Summer Rotisserie Chicken Salad
Salsa Verde Chicken and Rice Casserole
Hawaiian Chicken Sheet Pan with Coconut Lime Rice
Steak, Duck Bites, Mashed Potatoes and Green Beans
Crispy Chicken Carnitas
These were SO good. I already want to make them again! I made a few modifications that cut cook time in half! I’ll list those below.
Crispy Chicken Carnitas Tacos with Avocado Cilantro Lime Sauce
Modifications:
- For the chicken I used pre-cooked and shredded chicken. We get whole chickens and roast them and I just used some of that. I made the same marinade and sautéed the cooked chicken in it in a skillet until the chicken was warmed through and half the liquid was gone.
- We didn’t have any ripe avocados when we made these so I didn’t make the sauce and they were still delicious! I imagine with the sauce they’d be even better.
Mediterranean Tortellini Salad
This is one of my favorite cold “summer” salads. Even though it’s not summer, we had some very warm days this week and I wanted to pretend!
Summer Rotisserie Chicken Salad
This was a new salad I wanted to try. My husband was going to be gone and I like to try some new things he may not like when he’s not here. For the kids, they ate a lot of the ingredients separated. This was really good and flavorful but probably not for everyone!
The Summer Rotisserie Chicken Salad That We Can’t Stop Making!
Salsa Verde Chicken and Rice Casserole
I usually have at least one Mexican food dish every week because we love it so much. This was something new I tried. It was simple and good! For an added flavor bonus, top with queso or salsa!
Salsa Verde Chicken Rice Casserole
Modification:
- I used pre-cooked and shredded chicken in this meal. I just tossed it in the skillet with the seasonings until warm and fully mixed.
Hawaiian Chicken Sheet Pan with Coconut Lime Rice
I love a good sheet pan dinner and this one doesn’t disappoint! I like to cook it alongside of our favorite coconut lime rice.
Modification:
- For the rice, I also add lime juice, to taste, with the zest.
Steak, Duck Bites, Mashed Potatoes and Green Beans
We don’t use a recipe for any of these foods! We actually ended up eating ribs with roasted potatoes and green beans because we realized we were actually out of steak. Luckily, my parents were visiting and decided to bring a few racks of ribs so we went with that.
Steaks: I only season my steak with salt and pepper because I like to taste my beef. My husband likes a good douse of Dale’s seasoning. It really depends on your tastes how you season!
Mashed potatoes: I boil potatoes and garlic cloves together, drain them and mash together. Then I’ll add some milk and salt and pepper to taste. There are other ways o like to make them but this is definitely the fastest and easiest.
Green beans: Toss green beans in olive oil, sea salt and pepper. Spread on a baking sheet lined with parchment and roast on 450 for 15-25 minutes or until a fork goes through them easily.
Sausage and Veggie Skillet
This is just an easy and versatile meal. You can use whatever type of sausage you like and mix it with whatever veggies you have on hand. You can make rice to go with it if you want to get crazy! Below is a recipe I based this meal on with a few modifications.
https://juliasalbum.com/sausage-and-veggies-skillet/#recipe
Modification:
- I used chicken apple sausage instead of the other sausages recommended and changed up the seasonings.
Happy cooking!