Ten days in to 2016…are you back into the regular routine yet? I’m still struggling. The kids don’t want to get up early for school, activities are all back in full swing and things have been insane! A bright spot has been the fact that getting back into our regular schedule has included recommitting to healthy eating AND hitting the gym on a regular basis. So getting back into routine has been a challenge, but it’s been awesome.
This week’s menu plan is fun and flavorful and is definitely going to make the continuing adjustment out of the holidays much easier! These recipes are some of my favorites…a super easy chicken pasta dish that comes together in 20 minutes. Taco dip that is perfect for a casual weeknight dinner. Even some sweet and savory meatballs that are packed full of flavor and I’m sure you’ll love!
If this week’s menu not your bag? No worries…we’ve got hundreds of menu plans in our archives.
Don’t forget to come back next week and tell your friends! Now without further ado, say hello to our delicious menu plan for the week! Enjoy!
Monday: Chicken Penne Provencal with a green salad.
Tuesday: Curried Quinoa Bake with green salad.
Wednesday: Shrimp Zoy over whole wheat pasta with steamed green beans.
Thursday: Skinny Taco Dip with baked tortilla chips and fresh veggie dippers.
Friday: Go out to eat or have some delicious leftovers!
Saturday: Saucy Asian Meatballs with brown rice and steamed broccoli.
Sunday: Chicken, Wild Rice and Kale Soup
Breakfast: Whole Wheat Chocolate Cherry Muffins.
And here is your handy-dandy printable grocery shopping list! It might look like a lot of things, but keep in mind, you probably have more than half of the items in your pantry already!
Weekly Menu Plan Your Butt Off Grocery List:
Chicken Penne Provencal
3/4 pound boneless, skinless chicken breast
1 pint cherry or grape tomatoes
2 tablespoons red wine vinegar
2 tablespoons capers
1 tablespoon fresh oregano or rosemary
2 cups high fiber penne
green salad and fixings, including a healthy dressing
Curried Quinoa Bake
1 cup quinoa
2 teaspoons coconut oil
1 1/2 teaspoons curry powder
2 cloves garlic
1/2 head of cauliflower
1 can garbanzo beans
1 can light coconut milk
leafy green lettuce and salad fixings
3 tablespoons unsalted butter
1 ½ pounds peeled/deveined shrimp
1 small shallot
1 clove garlic
¼ cup chicken stock
1 tablespoon Dijon mustard
½ cup white wine
¼ cup heavy cream
1 tablespoon chopped fresh flat leaf parsley
whole wheat angel hair pasta
fresh green beans
Skinny Taco Dip
1 can fat free refried beans
4 ounces lowfat sour cream
4 ounces fat free plain greek yogurt
1 tablespoon taco seasoning
4 ounces low fat shredded Mexican cheese blend
2 small avocados
juice of 1/2 lime
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 large tomato
bag of baked tortilla chips
jicama, carrots, celery and cucumber – or whatever fresh veggies you’d like to dip!
Saucy Asian Meatballs
1 pound 99% fat free ground turkey
1 teaspoon sesame oil
1/2 cup panko breadcrumbs
4 cloves garlic
1 Tablespoon Ponzu (or low sodium soy sauce)
1/3 cup hoisin sauce
1 Tablespoon cornstarch
1/4 cup rice wine vinegar
1/4 cup frozen or canned pineapple chunks (optional)
Garnish: green onion sliced on the bias, sesame seeds
1 pound broccoli florets
Chicken, Wild Rice & Kale Soup
1 yellow onion
3 garlic cloves
32 oz box of low-sodium vegetable broth (or chicken)
2 whole bone-in chicken legs with skin removed (includes legs and thighs)
5 stalks of celery
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon poultry seasoning
1 cup of wild rice
1/2 a bunch of kale
Whole Wheat Chocolate Cherry Muffins
2 cups whole wheat flour
1/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
3 tablespoons coconut oil, melted
1/2 cup lowfat sour cream
3/4 cup nonfat milk (I used plain, unsweetened almond milk)
1 teaspoon almond extract
1 cup frozen, unsweetened cherries
1/3 cup semisweet chocolate chips
find more menu plans here!