WAIT, we have to think of meal ideas EVERY week…adulting is hard… 🤣 If there’s one question we ask ourselves allll the time, it’s “What am I making for lunch and dinner this week?” Meal planning can feel overwhelming, especially when life is full and schedules are packed. That’s why we’re sharing our Week in Meals – a peek at what we’re actually eating for lunch and dinner to spark ideas, save you time, and take a little stress out of the “what am I making today” conversation! These are simple, realistic meals that work for busy days, cozy nights, and everything in between. Consider this your no-pressure inspiration to mix things up, try something new, or just feel good about putting yummy food on the table this week! 💛 CHEERS!
Want make ahead food ideas for breakfast + snacks? Check out these fun and simple recipes!
Lunch
Monday
Sausage, Sweet Potatoes & Brussel Sprouts Sheet Pan
Sausage, Sweet Potatoes & Brussel Sprouts Sheet Pan
Ingredients
- 1 12oz Aidells Smoked Chicken Sausage Links Spicy Mango with Jalapeno, cut into 1/2 inch slices
- 1 lb small brussel sprouts, cut in half
- 1 medium size sweet potato, cut into 1/2 inch
- 3 TBSP olive oil
- 1 tsp dried Italian seasoning
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
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Preheat oven to 400 degrees.
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On your GreenPan Rio Healthy Ceramic Nonstick 18" x 11" Double Burner Griddle Pan add cut sausages, brussel sprouts and sweet potatoes.
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Drizzle olive oil and seasonings over the sausages and veggies.
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Mix well until everything is well combines and coated.
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Bake for 15 minutes. Stir and continue baking for an additional 12-15 minutes or until veggies are tender.
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Remove from oven, allow to cool. Store in airtight containers in the refrigerator.
Tuesday
Blueberry and Feta Kale Salad
Blueberry and Feta Kale Salad
This yummy salad is great as the main star of the meal or a side dish! Most of the ingredients I don't really measure, but just eyeball the ratio I want of each!
Ingredients
- Kale or any lettuce/salad base you like best
- Feta I think buying Feta in the block tastes so much better!
- Blueberries I sprinkle in a handful
- Sunflower Seeds or Walnuts I sprinkle in a handful
- Grilled Chicken optional
- Garlic Expressions Salad Dressing to taste
Instructions
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If using grilled chicken, heat oven to 400 and bake chicken for 25-30 minutes (I like to make a few chicken breasts at once so I have it ready for the week!)
Recipe Notes
Hope you love this salad as much as I do! XOXO
Wednesday
Zhoug Steak Sandwich
Zhoug Steak Sandwich
Ingredients
- Ciabatta Demi-Baguette
- 1 lb Shaved Beef Steak
- Zhoug Sauce
- Garlic Spread Dip
- Fire Roasted Red Peppers
- Olive Oil
- Salt & Pepper
Instructions
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Preheat the oven to 400
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Slice the ciabatta baguette in half
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Spread 1-2 tablespoons of the garlic spread dip to the bottom half, heat in the oven 3-4 minutes
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In a large pan, drizzle 1/2 tablespoon of olive oil and add the shaved steak in a n even layer
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Season with salt and pepper and cook 3-4 minutes on each side
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Add a layer of the roastsed red peppers to the bottom of the baguette
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Add a layer of the shaved steak
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Add 2-3 tablespoons of the zhoug sauce [note this sauce is spicy!]
Recipe Notes
Recipe credit: Trader Joe’s 5 Items or Less Volume II https://amzlink.to/az0IDRrkFDVM4
Trader Joe’s 5 Items or Less Volume II Cookbook
Thursday
Poppyseed Pasta Salad
Poppy Seed Pasta Salad
Ingredients
- 1 Box of any noodles [spaghetti noodles work great too!]
- 1-2 Romaine hearts, washed and chopped
- 1/2 Red onion, diced
- 2 Large cucumbers, peeled and diced
- 1 Red bell pepper, washed and diced
- 1 Green bell pepper, washed and diced
- 1 Large tomato, washed and diced
- 1-2 Bottles of poppy seed dressing
Instructions
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Cook noodles, drain and rinse, then leave to cool in refrigerator – I like to prep the noodles at lunch time so they are nice and chilled by dinner time!
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Once noodles have cooled, add all veggies! You don't have to use the exact veggies – use anything that you like!
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Add either 1 to 2 bottles on poppy seed dressing, depending on how saucy you want it to be!
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Give it one final chill and you are ready to go!
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Super great recipe to eat on its own or as a side throughout the week!
Friday
Sheet Pan Gnocci
Sheet Pan Gnocchi
Ingredients
- 16 oz store bought gnocchi
- 1 pint cherry tomatoes
- 16 oz garbanzo beans
- 2 cups frozen kale
- 1 large yellow pepper
- 1/2 medium red onion
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- parmesan cheese for topping
Instructions
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Preheat your oven to 425 degrees F. Line a baking sheet.
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Add the gnocchi, tomatoes, kale, garbanzo beans, pepper and onion on a baking sheet. Drizzle with the olive oil.
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Sprinkle salt, pepper, garlic powder, and Italian seasoning and toss well.
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Cook for 20 minutes or until tomatoes have burst.
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Top with parmesan cheese, serve, enjoy!
Saturday
Avocado Hummus Chicken Wrap
Avocado Hummus Chicken Wrap
Ingredients
- 1 large tortilla I use the low carb
- shredded chicken 1/4 – 1/2 cup
- 1/2 avacado
- cucumber slices
- salt and pepper to taste
- 1 tbsp feta
- 2-3 tbsp hummus
- 1-2 tbsp bell pepper diced
- lemon juice to taste
Instructions
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toast the tortilla in a pan on low/medium heat for 2-3 minutes on each side
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spread hummus and avocado on tortilla
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add chickeen, veggies, and seasonings
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wrap it all up and enjoy!
Sunday
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
Ingredients
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 1/2 lbs boneless, skinless chicken breasts cut into thin strips
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 red onion cut into wedges
- 3 cloves garlic minced
- 3 tbsp olive oil
- 1/4 cup chopped fresh cilantro leaves
- 2 tbsp freshly squeezed lime juice
- 6 8-inch flour or corn tortillas warmed
Instructions
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Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
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Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
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Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
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Serve immediately with tortillas.
Recipe Notes
Recipe credit: https://damndelicious.net/2019/07/24/sheet-pan-chicken-fajitas/?fbclid=IwY2xjawF7c69leHRuA2FlbQIxMAABHeVM50KvlryNB8G-XMBUPZJ1eac-LDxk4xROiuR3E_QS5Ddvh2MQHyissw_aem_ZCbwgaD-ac1qNK0_C-Uwfg
Dinner
Monday
Chicken Broccoli Fettuccini
Chicken Broccoli Fettuccini
Quick dinner idea full of good flavor – and filling!
Ingredients
- 1 whole rotisserie chicken
- 1 package of fettuccini noodles
- 1 jar alfredo sauce [if you like it creamy, maybe grab 2 jars]
- 3 heads broccoli
- 1 package shredded parmesan cheese
Instructions
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Cook your fettuccini noodles following the back of the package.
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While your noodles are cooking, shred apart your rotisserie chicken.
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You can also cook your broccoli during this time as well!
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Once your noodles are cooked, drain and return to pot. Add in your cooked chicken, cooked broccoli and dump your jar of alfredo sauce and mix!
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Scoop out into a bowl and sprinkle with some shredded parmesan cheese.
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Enjoy!
Tuesday
Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos
The most delicious, easy chicken tacos!
Ingredients
- 2 Large Chicken Breasts
- 1 packet Taco Seasoning
- 1 packet Ranch Dressing Mix
- 2 cups Chicken Broth
Instructions
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Add all ingredients into slow cooker. Cook on low for 4 hours or high for 2 hours. Shred chicken, return to juice for 30 minutes on low.
Recipe Notes
Double the recipe, saving half for another easy meal later in the week. Works great for quesadillas, soups, nachos and casseroles.
Wednesday
Italian Butter Chicken
Italian Butter Chicken
A simple but delicious recipe for any night of the week!
Ingredients
- 3-5 chicken breasts or thighs cubed
- 5 small potatoes
- any other veggies of choice I used zucchini
- 1 stick melted butter
- 1 pkg dry italian dressing mix
Instructions
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Pre-heat oven to 375
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Place chicken and veggies in the pan
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Drizzle butter and italian seasoning on top
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Cover with foil and bake for 70 minutes
Thursday
Crockpot Chicken Wild Rice Soup
Crockpot Chicken Wild Rice Soup
This creamy Crockpot Chicken and Wild Rice Soup is easy, filling, delicious, and perfect for crockpot season!
Ingredients
- 1.5 lbs chicken breasts
- 4-5 carrots sliced
- 3 celery stalks chopped
- 1 onion diced
- 8-10 cups chicken broth I use low sodium broth
- 1 cup wild rice uncooked + rinsed
- 4 garlic cloves
- 1 bay leaf
- 1 tbsp Italian swasoning
- 1 tsp thyme
- 1 tsp parsley
- 1/3 cup heavy cream or half & half
- salt and pepper to taste
Instructions
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Dice onion, chop carrots, celery and mince garlic
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Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.
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Add 8 cups broth, uncooked rice and bay leaf and cover.
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Cook on low for 6-8 hours, or until rice is cooked and soft.
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Once chicken reaches 165°F, remove and shred and then add back into the soup
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After adding the chicken back in, add in cream – if soup seems to thick, add more broth until you reach desired consistency.
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Serve with a big crusty loaf of bread and some fresh parsley on top!
Recipe Notes
Recipe credit: https://lemonsandzest.com/slow-cooker-creamy-chicken-and-wild-rice-soup/
Friday
Spaghetti Pie
Spaghetti Pie
Ingredients
- 8 oz Spaghetti Noodles
- 1 lb Ground Beef
- 14 oz Tomato Sauce
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp Minced Onion
- 4 oz Cream Cheese
- 1 Cup Sour Cream
- 3 Green Onions chopped
- 2 Cups Shredded Cheddar Cheese
Instructions
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Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.
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Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.
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In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.
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In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.
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In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.
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Bake for 30 minutes.
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Enjoy to your heart [and stomachs] desire!
Saturday
Garlic Butter Beef Tips & Potatoes
Garlic Butter Beef Tips & Potatoes
Ingredients
- 2 lbs Beef Tips or Stew Meat
- 1.5 lb Little Potatoes
- 5 cloves Garlic minced
- 2 Tbs Worcestershire Sauce
- 4 Tbs Butter
Instructions
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Add all ingredients to slow cooker. Salt and Pepper to taste. Cook on high for 4-6 hours or low for 8-10 hours.
Sunday
Zuppa Toscana
Zuppa Toscana
Ingredients
- 1.5 lbs. Italian Sausage
- 1.5 lbs. Yukon Gold Potatoes, Sliced
- 1 Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 6 c. Chicken Broth
- 2 c. Kale, Finely Chopped
- 1 c. Half & Half (you could also use milk or heavy cream!)
- Salt & Pepper
Instructions
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Brown sausage until cooked through. Drain grease, saving about a tablespoon. Add chopped onion and garlic and cook until tender.
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In a large stockpot, bring chicken broth to boil. Add sliced potatoes, cooked sausage with remaining grease, onions, and garlic. Simmer for 10 minutes or until potatoes are soft.
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Add kale and half & half. Simmer another 5 minutes or until kale is soft. Top with salt & pepper. Enjoy!
