Weekly meal plan #13 (Apr. 17-23)

A few updates before the meal plan:

In case any of you were wondering, Easter brunch went off without a hitch. The sour cream coffee cake was a huge hit and the French toast casserole also was delicious. I made a root veggie hash as well. It had roasted sweet potatoes, carrots, parsnips and butternut squash with honey balsamic dressing, currants and goat cheese.

I’m sorry I only had one post during the week last week. I was trying to finish our taxes (I bigtime procrastinated) and just didn’t have time to post more than the Easter menu.

Finally, my husband is working nights for the next two weeks which means my schedule is a little rearranged.  Normally I work, go to the gym, do chores, then make dinner. We eat between 7:30 and 8:30 p.m. every night. However, he has to be at work at 7 p.m., so we will be eating dinner earlier, around 6 p.m. and I’ll be going to the gym after I take him to work. What does this have to do with anything? It means this week’s meals are pretty simple things I can make quickly so dinner is done in time to eat before he goes to work.

Monday

Chimichurri steak, Rosemary potatoes (I’m using cut up Yukon gold potatoes), steamed broccoli

104556_hires.jpg
Credit: Epicurious
teeny-tiny-potatoes-with-rosemary-550x394.jpg
Credit: Skinnytaste

Tuesday

BBQ pulled pork sweet potatoes with cheddar and pepper rings

Wednesday

Burrito bowls

These are super simple and one of my favorite easy meals. I’ll use the leftover pulled pork from Tuesday on a bed of rice and top with corn, diced red peppers, onions, tomatoes, salsa, cilantro and avocado.

Thursday

From the freezer: Maple BBQ turkey sloppy joe over sweet potatoes, kale salad

The photo has a bun but I’m not using buns.

sloppy-maple-bbq-turkey-joes.jpg
Credit: Rachael Ray

Friday

Sun-dried tomato pesto smothered pork chops over rice, broccoli

Simple recipe: Brown boneless pork chops on both sides in a cast iron skillet. Top with store-bought sun-dried tomato pesto and mozzarella cheese. Place skillet in 350 degree F oven and bake for about 15 minutes. Thick cut pork chops will take longer and thin cut chops will take less time.

Saturday

Gluten-free ravioli, venison Italian sausage, kale salad

Sunday

Pesto shrimp, broccoli, Rosemary potatoes

I’ll use the same potato recipe I used Monday since it’s a house favorite. For the shrimp, I’ll either grill them or cook them in a pan (depending on the weather) and coat in store-bought basil pesto.

What are your favorite quick meals?

Stay fit,

Marisa

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