Weekly Meal Plan 019

mountaintopsmama

Weekly Meal Plan 019

Weekly Meal Plan 019

This week’s meal plan fell on the week of cinco de mayo. Needless to say, I tried to add several different types of Mexican or southwestern dishes. I pretty much do this anyway because we love this kind of food, but usually it consists more of your “typical” Mexican food, like tacos, enchiladas, etc. So this week I wanted to change it up a bit. Enjoy!

Here are the recipes from last week’s menu. Click each meal to take you to its recipe below!

Philly Cheesesteak Pitas

Vegetable and Ricotta Baked Orzo

Honey Dijon Chicken with Rice Pilaf and Asparagus

Southwest Taco Salad

Chuletas de puerca en salsa (Pork Chops Braised in Fresh Tomato Sauce) with Potatoes

Mexican Pasta Salad

Pineapple BBQ Meatballs

Philly Cheesesteak Pitas

I found this recipe years ago and we still make it! I do make a few modifications, which I’ll list below, but this was my inspiration.

Ground Philly Cheesesteak Grilled Cheese

Modifications:

  • Instead of making grilled cheeses, I make this filling and add into pita pockets!
  • I add a can of mushrooms to the beef mixture and extra Worcestershire sauce.
  • When you open up your pita, spread a tiny bit of mayo (or Greek yogurt for a healthier substitute) to add moisture. Place half you provolone slice in pita, add meat mixture and the other half of cheese slice.
  • I cook these on a panini press!

Vegetable and Ricotta Baked Orzo

This was really good! It would be also be good with shredded or rotisserie chicken added to it. I left out the spinach because my husband isn’t a fan (such a sad thing!) but it would’ve been even better with that in it as well. This makes an entire casserole dish so I cooked it and then froze half for another day!

Vegetable and Ricotta Baked Orzo

Honey Dijon Chicken with Rice Pilaf and Asparagus

We really enjoyed this easy meal. I used chicken thighs for the meat and the marinade/sauce was delicious! The rice pilaf recipe is an adaptation from what my grandma would make and as for the asparagus? I roasted it them and I’ll share the recipe I used. They were so good!

Easy Baked Honey Dijon Chicken

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!

 

Roasted Asparagus

Southwest Taco Salad

I came up with this take on taco salad a while back and this was the first time we’d had it it a while! It’s very simple and easy. This time I used a cilantro lime dressing but it’s also good with any southwestern style dressing.

Southwest Taco Salad

Ingredients
  

  • Olive oil
  • Shredded or rotisserie chicken
  • Tortilla chips or Cool Ranch Doritos
  • Lettuce, chopped or shredded
  • Tomatoes, chopped
  • Red onion, chopped
  • Black beans, rinsed and drained
  • Corn, rinsed and drained
  • Monterey jack cheese, shredded

Instructions
 

  • Prepare your chopped ingredients. Add your cooked and shredded chicken to skillet with a little bit of olive oil. Heat and add taco seasoning and a little bit of water. Let the chicken heat up and simmer until the water has evaporated. Add in black beans and corn and cook until heated through. Remove skillet from burner. 
    Crush chips in a bowl.  Add lettuce and all other ingredients and stir. Add dressing to coat and stir very well. 

Notes

*You can mix this altogether in one large bowl or individual bowls. I prefer individual helpings so your leftovers can be separated in the fridge and not get soggy!

 

Chuletas de puerca en salsa (Pork Chops Braised in Fresh Tomato Sauce) with Potatoes

We LOVE this recipe. It was cinco de Mayo the day we made this but we have this in our rotation because it’s just so good. We make it with small fried potatoes sprinkled with Serendipity seasoning. So. Good.

https://pinaenlacocina.com/chuletas-de-puerco-en-salsa-pork-chops-braised-in-a-fresh-tomato-salsa/?ssp_iabi=1683859231861

Mexican Pasta Salad

This recipe is a cold pasta salad. It was really good! I ate on it for lunches after we had this for several days. I recommend letting it sit a bit in the fridge once it’s all mixed up so all the flavors can meld together. It was even better the second day!

Mexican Pasta Salad

Pineapple BBQ Meatballs

We actually didn’t end up making this recipe but having some leftovers instead. So I can’t tell you my thoughts on it other than that it looks really good!

Pineapple BBQ Meatballs

As always, I hope this helps you with your meal planning! Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.