I hope you enjoyed the menu last week and if you're new welcome to the Weekly Menu Planner Series! You can find last week's menu here.
I know a lot of moms dread planning dinners and finding meals that will keep them on track AND meals the whole family will like. I decided to share what is on the menu for dinner at our house each week with recipes and tips to help you save time so you can get an easy and healthy meal on the table each night.
Here is what we are having this week:
Sunday - Ground Beef & Quinoa Stuffed Peppers
Click here for the recipe.
Monday - Grilled Cod in Foil with Roasted Sweet Potato Fries and Sauteed Brussel Sprouts
*I usually go grocery shopping on Sunday so we have our fresh fish early in the week.
What You'll Need:
- Wild Caught Cod (usually .5 pounds per adult)
- Extra Virgin Olive Oil
- Salt and Pepper
- Garlic Salt
- Fresh lemon juice
- 2 large sweet potatoes
- Brussel Sprouts halved
1. Preheat your oven to 425 degrees. Slice your two large sweet potatoes into thin pieces. Place them in a plastic Ziplock bag and add a tsp of olive oil. Shake the bag to coat the sweet potatoes with the oil. Spread the potatoes on a foil line baking sheet. Bake for 20 minutes.
2. Cut cod filet into serving sized pieces. Place each serving of cod on a piece of aluminum foil. Drizzle with olive oil, sprinkle with salt, pepper, and garlic salt. Squeeze fresh lemon on top. Fold the foil and seal.
3. Place the foil packets on the grill and grill for 5-7 minutes on each side.
4. While the fish in on the grill sautee or steam your brussel sprouts on the stove.
Tuesday - Chicken Sausage and Peppers with Spaghetti Squash
What You Need:
- 1 large spaghetti squash
- 1 lb sweet Italian chicken sausage (I used Stop & Shop Nature's Promise brand)
- 1 green pepper
- 1 red pepper
- 1 small onion
- 1.5 cups marinara sauce (I use Rao's jarred sauce...it's SO good :))
- Grated Parmesan cheese
- Prepare your spaghetti squash first. I made my spaghetti squash in my Instant Pot again (so quick and so easy). You place the squash on the rack in the instant pot, add 1 cup of water and put the pressure cooker setting on high for 20 minutes. Let it cool, remove the seeds and it's done! (If you don't have an Instant you can roast your squash in the oven....halve it, remove seeds, drizzle with olive oil, place cut side down and roast for 45-60 min).
- In a large frying pan on medium/high heat add 2 tbsp olive oil and add the chicken sausage. Cook until browned (about 3 minutes).
- Add in onion and peppers. Cook for 5 minutes until the vegetables soften.
- Add the marinara sauce and let simmer on low for 10-15 minutes.
- Sprinkle with parmesan cheese and serve over spaghetti squash.
*My kids do eat spaghetti squash but I made brown rice pasta for them this time around since we just had spaghetti squash last week. It was also nice because I used the leftover squash for my meal prep for lunches during the week.
Wednesday - Baked Panko + Parmesan Chicken Tenderloins with Roasted Veggies
*Click here for my recipe.
I roasted asparagus and butternut squash at 425 degrees for about 20 minutes for our side. Try to cut up your veggies in advance to reduce prep time.
Thursday - Instant Pot Teriyaki Chicken with Broccoli and Brown Rice
Click here for the Chicken Teriyaki Recipe.
Once again the Instant Pot delivered. This was SO good and we will definitely having it again!
*I made this with brown rice (you can do the instant rice packets) and I steamed broccoli on the stove while the chicken was in the pressure cooker.
Friday - Ground Turkey + Slaw Skillet (sounds weird but so easy and so good!)
*This recipe is from Forever Fit Mom
What You'll Need:
- 1 lb ground turkey
-1 package coleslaw mix (I used the Dole coleslaw mix and threw away the dressing that came in the bag)
-1 medium onion, chopped
-3 cloves garlic, chopped
-3-4 Tbsp Braggs Amino
-1-2 tsp rice vinegar
1. Cook the ground turkey until done and remove from pan.
2. Add onions, garlic to the pan and sauté until almost cooked through
3. Add the coleslaw mix and continue to cook about 15 minutes or until tender. Then mix in cooked ground turkey.
4. Add the Braggs amino acids and rice vinegar.
5. Simmer for 5-10 minutes
*You can make this with red roasted potatoes or mashed cauliflower for a side
Saturday - Dinner at a friend's house!
Make sure to head to the grocery story this weekend so you have everything you need for your week of meals! It helps so much to prepare a little bit!