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Monday, March 6, 2017

Five Meals for Your Family Table Week 9

Here were go....starting another week! Fill your coffee cup, grab a pencil and write your shopping list. We have this week's meal ideas covered. I usually share a Meatless Monday recipe, however we observe meat free Fridays during the Lenten season, so for the next few weeks you will see a seafood or vegetarian dish as meal five.
one
Chicken Fajitas. This is a pretty simple one pan dish! Take a large sheet pan and cover with foil for easy clean up. One side lay 3-4 bell peppers and one large onion (both sliced) and toss with a little EVOO & sprinkle with salt and pepper. On the other side lay about a pound of chicken breasts (I cut mine lengthwise) and drizzle with a little EVOO and sprinkle with about 2 TBSP of taco seasoning. Bake at 425 for 20-25 minutes until chicken is cooked through. Slice the chicken into bite size pieces and layer the chicken and pepper mixture into tortillas. We top ours with a little shredded cheddar and a dollop of plain greek yogurt. You can also build fajita bowls with some cilantro lime rice.
two
It's still feeling like Winter here....so a casserole always tastes good on a cold night! This Turkey & Zucchini with Quinoa has the heartiness of a casserole, but is a little better for you. Bonus- you can make this on your prep day and warm it up when you need it! You can grab the recipe here.
three
 Pork Stirfry with Bok Choy is a hit every time I make it! You can use nearly any veggies you have on hand...... the more the merrier! Saute your protein, add your veggies and put it on top of some brown rice! Make it even easier and have your meat & veggies chopped and ready to go.
For this stirfry I heat up a couple tablespoons of EVOO in my wok over medium- high heat. Once the pan is hot, add the bite size pork, and season with salt & pepper. Cook for 5-6 minutes, until the meat is browned, tossing frequently. Remove the meat to a plate and saute your veggies. I add about 4-5 cups of veggies. Reduce the heat to medium, cover and let the veggies steam for about 5 minutes until just softened.  In this batch, I used broccoli, bell peppers, mushrooms, bok choy and onions. You can also use cauliflower, snap peas, water chestnuts, spinach, asparagus, carrots.... anything you want to use up! Add your pork back in and I like to keep the sauce clean... a few shakes of liquid aminos and the juice of half an orange.  Plate some brown rice and top it with your stirfry mix!
four
Simple Chicken Noodle Soup. You can make this on your prep day and just heat it up when you are going to eat it. Homemade soup is a pretty simple dinner idea and great for busy nighs, because you can make it ahead of time and each person can heat up their own portion. Perfect for the nights when everyone is running in a different direction! You can grab the recipe here
five
Coconut Crusted Cod with Pineapple Mango Salsa. This is one of my kids' favorite ways to eat fish! It tastes kind of tropical and oh so yummy! My kids aren't big fans of red onion, so instead of using the salsa I just give them some fresh pineapple with it. Add some brown rice and something green and dinner is served! You can grab the recipe for the cod here.
What to prep to make your dinner nights easier....
Chop the peppers & onion for your fajita night.
Make your Turkey & quinoa bake...just store in fridge and warm when you need it.
Chop your stirfry veggies and store in a large gallon bag. You can just dump them in the wok!
If you are pressed for time this week, you can make your chicken soup a few days ahead of time and warm it up the night you need it.
An hour or two of prep goes a long way each week! You can check out some of my meal prep tips here.
Have a great Monday! See you tomorrow for a little weekend wrap up.....there's always room for one more at our family table.
xoxo
Genevieve

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