Here’s this week’s meal plan and grocery list! Click on the link below this image to download/print your list. Below the image, you will also find links to the recipes or instructions on how to cook each dish. All recipes are for 4 people. (Only 4 recipes this week since we have a few days out planned!)
(click to download/print this week’s list) March 10 to march 16 meal plan and grocery list
- Tuesday: White chicken enchiladas with green chile sour cream sauce
I am using this recipe and serve them with a side salad (I usually do butter lettuce with chopped raw veggies). This is our second time making this recipe and it’s definitely become a new favorite! To up the veggie content a little bit, I also add sauteed chopped bell peppers and onions to the chicken/cheese mixture that goes in the enchiladas.
- Thursday: Chicken with leeks, sun dried-tomatoes in white wine sauce
This is another Skinny Taste recipe that I am using and I serve it with rice.
- Friday: London broil with roasted garlic rosemary potatoes and broccoli
The night before, I marinate the meat in a zip lock bag or container. For the marinade: mix together olive oil, balsamic vinegar, a few splashes of soy sauce and worcestershire sauce, some dijon mustard, minced garlic and dried rosemary (I do not use any specific measurements, I just eyeball it!). To cook your meat, place it in an oven safe dish and broil it on high for about 10 minutes, flip it and broil the other side for another 8 minutes (timing may vary depending on the size of your meat and how done you like it). Let it rest for a few minutes and then cut it in slices to serve. For the roasted potatoes: Cut your potatoes and toss them with some olive oil, salt, minced garlic and dried rosemary. Spread your potatoes on a cookie sheet and bake at 375F for about 45 minutes. I like to toss the broccoli in a little olive oil and balsamic vinegar, I also roast it at 375F but for about 12 to 15 minutes.
- Saturday: Pasta with ground beef and veggie tomato sauce
For the pasta sauce: brown your ground beef in a deep pan or pot and then drain it in a colander. Finely chop your onion and garlic (if you are also using TJ’s garlic sauce, skip the extra garlic!) in a food processor (I use this veggie chop). Saute your onion and garlic in the same pan with a little olive oil. In the mean time, chop your mushrooms in the food processor/veggie chop and add them to the onions. Chop your bell pepper as well and add it to the pan. You want all your veggies to be chopped very finely so it blends in nicely with the ground beef. When you veggies have cooked for a few minutes, add you ground beef and pour in your pasta sauce/crushed tomatoes. Stir and let it simmer while you cook your pasta (at this point, you can also add extra herbs and salt and pepper if you are using crushed tomatoes, I do not add any extra seasoning when using a jarred pasta sauce). Serve with pasta and garnish with fresh basil and parmesan.