Between the chowder and spaghetti squash I made last week and the lentil soup I made the weekend before, my fridge has been overflowing with leftovers. I even froze some of the soup for future lunches so it wouldn’t go to waste. This week, I don’t want to make anything that will produce leftovers, so that’s how I designed my meal plan. The only thing that should give me leftovers is the pizza. I may have some chicken tikka masala left, but that won’t last long around here since it was on my husband’s request list.
Bonus: This week’s meal plan also has a mini-recipe for quick, easy steak tacos with garlic cream sauce!
Spinach cream cheese stuffed chicken wrapped in bacon, sautéed zucchini, salad
Valentine’s Day! Dinner out!
Steak tacos with kale and garlic cream sauce
For the steak: Mix 2 tsp chili powder and 1 tsp each salt, garlic powder, onion powder, paprika and cumin. Coat thin flank steak with spice mixture and cook in a buttered cast iron skillet until medium. Slice and serve on a corn tortillas with massaged kale and garlic cream sauce.
For the cream sauce: Add 1/2 cup cilantro leaves, 4 cloves garlic, juice of 2 limes, salt, 1/2 cup sour cream and 1 T olive oil to a blender or food processor. Blend smooth.
Top tacos with avocado.
Homemade pizza (just a standard pizza with pepperoni, onions and peppers on gluten-free crust)
Creamy honey mustard chicken with crispy bacon and broccoli
Air fryer chicken wings with gluten-free boxed mac and cheese
I spray the wings with a little olive oil and coat with salt, pepper, chili powder and garlic powder. I cook them at 360 degrees F for 25 minutes.
What are you chowin’ on this week?