Welcome to this week’s meal plan! In each week’s meal plan I’ll share with you what I plan to cook with pictures and links to my inspiration (or recipes similar to the ones I use). Please note that I don’t always follow these recipes, so use them at your own discretion! I will usually make note of the ingredients I use or what I may have done differently when I post my nightly dinner pic on Instagram, Twitter, and Facebook. So be sure to follow me, if you’re interested in seeing how my versions come out!
So here’s what’s for dinner this week:
I had a pretty eventful weekend that kept me from cooking dinner on Saturday and Sunday night, so I never got around to making the spaghetti and meatballs from last week.
I made a pit stop at Publix on the way to have lunch with Tris at school on Friday and couldn’t pass up the BOGO deal on pork chops. I am still working on finding the perfect pork chop recipe. I haven’t been a fan of the slow cooker or oven-baked ones, so I think I’ll give pan searing a try! After enjoying parsnips for the first time a couple weeks ago, I’ve been searching for more ways to incorporate them. I’m excited to try the parsnip and potato rosti! We’ll have some green beans on the side too. I just cook 2 cans of the organic ones from Kroger for $1 each with some chicken broth and salt. Canned green beans are still my favorite despite how much I love fresh food!
This is the other dinner I didn’t get around to making last week. I’ll be serving it over white Jasmine rice.
Salmon is definitely one of my most favorite foods on Earth. I was eating it every week, but my older kids aren’t the biggest fans. I’ve decided that since there are too many foods I can’t eat, this one is going back on the menu weekly. This Thai salmon with bok choy sounds pretty dang good! I will be pan searing mine instead of steaming it though. I’m going to pair it with a bowl of quinoa, kale, and broccoli since it has Asian seasonings. Can you say super dinner?!
Since I stocked up on marked down chicken last week, I started growing my own basil, I still have bacon leftover from last week as well as half a box of gluten-free penne from another week, the only items I needed to make this dinner were tomatoes, garlic infused oil and some shredded parmesan cheese. I really, really miss garlic so I’m hoping the garlic infused oil will help me get some of that flavor back into my foods!
I love the way this shrimp stir fry sounds, but I think I’ll add some Zoodles!
I love fritattas and I love Greek salads, so this sounds like a winner to me! I’m going to add some oregano to mine and I’ll be using Kalamata olives for the black ones in the recipe (which I just so happen to already have in my pantry, yay!).
What are you having for dinner this week? Feel free to post pics with links to the recipes to my Facebook page!
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