Weekly meal plan
Nov 4 2018
I am keeping it really easy and casual this week. You know how sometimes there is so much going on and you don't want to work about food... Well this is that kind of week for me, so the easier the better! Plus my daughter asked me to prepare more simple dinner and stop trying to always make different dishes all the time, so here we go, it is going to be all about the kids!
Monday: Tomato soup and grilled cheese croutons. This is one of my kids ultimate favorite!! Super easy because I use canned tomatoes and assemble it all in less than 15 min.
Tuesday: Tuesday tacos. I am making asian flavored kind chicken, so it will be Korean tacos. I will put all the ingredient in the slow cooker in the morning and when I come home just make the guacamole and assemble a plate of crudités.
Wednesday: Simply roasted chicken with roasted veggies. 1 tray veggies and roasted chicken goes in the oven together. I start with the chicken because it needs a longer cooking time plus resting time but same same temperature. I cook the chicken seasoned with salt, pepper and olive oil at 425F for 45 min to 1 hour (inside temp should be 165F) and leave it to rest covered for at least 15 minutes. Veggies are carrots, squash, zucchini, tased with olive oil, maple syrup, salt and pepper and cooked for 30-40 min.
Thursday: Crab fried rice. This recipe is based on the fried rice I have on the blog, I just felt like using crab meat for once instead of just veggies and egg or chicken. I will make sure to post updated recipe afterwards.
Friday: Tuna steak with balsamic asparagus and crispy brussels spouts. This recipe is one of Harry's (my youngest) he loves to make it. Basically it is just seasoning the fish and searing it for 3-4 minutes on each side and it is delicious! The asparagus go in the oven at 375, tossed with 1 tsp of balsamic, olive oil, salt and pepper for 15-20 minutes. The brussels sprouts go in my air fryer, tossed with 1 tsp of soy and 1 tsp of balsamic. I cook them at 400 for 12 min and they come out super crispy.
Saturday: Turkey burgers with mixed veggie fries ( sweet potatoes, regular potatoes and parsnips). With so many options of fries ( using my air fryer, not actually frying) everyone should be happy. Maybe a nice green, leafy salad for extra goodness.
Sunday: Caulirice pilaf and roasted carrots with chickpeas. I like to keep our house vegetarian a couple of days per week it does not matter when, I just like to install that habit so the kids can enjoy veggies more.