It’s Sunday – menu plan day! Lucky you (and you and you), you don’t need to plan! You don’t even need to put pen to paper! Why? I’ve done all the planning for you – and there’s even a printable grocery list.
I know. Awesome, right?
I’m pretty excited about this weeks menu plan – it includes many of my favorite recipes. Some comforting, some exotic, all delicious.
If you’re new here, welcome! We do this every single Sunday, so make sure to come back each week to see what’s for dinner! Better yet, subscribe to our feed so you’ll never miss a recipe!
Happy cooking (and eating!)
(Meatless) Monday: Mediterranean Pasta Toss.
Tuesday: Coconut Chicken with Pineapple and Peppers with Brown Rice.
Wednesday: Spicy Pulled Pork Tostadas with Cumin Lime Slaw.
Thursday: Simple baked chicken breasts with Fragrant Sautéed Broccoli and whole wheat couscous.
- To make the chicken breasts, preheat the oven to 450F. Cover baking sheet in foil, spray with nonstick spray. Season both sides of the chicken with salt, pepper and other favorite seasonings. Drizzle with olive oil. Bake for 20-25 minutes.
Friday: Cook’s night off! Have some yummy leftovers or head out for dinner.
Saturday: Chicken Tortilla Soup.
Sunday: Simple Braised Brisket with Crash Hot Potatoes and steamed green beans.
Snack/Dessert: Best Ever Banana Bread.
- Salt, pepper and olive oil are considered pantry items and are not included in the list below…so if you’re out, pick some up!
- This menu plan is designed to serve 4 with some leftovers. Adjust to your needs.
For the Mediterranean Pasta Toss
2 small zucchini, sliced
10 small sweet bell peppers
1 cup grape or cherry tomatoes
1/2 yellow onion
2 cloves garlic
1 tablespoon dried Italian herbs
1 15 ounce artichoke hearts in water
1/4 cup sundried tomatoes in oil
1/3 cup balsamic vinegar
1 1/2 cups dry whole wheat penne
1/3 cup crumbled feta cheese
For Coconut Chicken with Pineapple and Peppers with Brown Rice
1 cup diced onion
2 garlic cloves
1/4 cup poblano pepper
1/2 cup red bell pepper
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 10 ounce can of Rotel
4 cups low sodium vegetable broth
3 tablespoons tomato paste
2 15 ounce cans of black beans
3 tablespoons cornmeal
4 small corn tortillas, cut into strips
1 1/2 cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes
12 medium red new potatoes (2 1/2″ – 3 1/4″ diameter)
Rosemary, Garlic, or other fragrant herbs
1 pound fresh green beans