Weekly meal plan #14 (Apr. 24-30)

Another week of hubby working nights, another week of cutting, another week of quick, simple meals.

Oh! Guys! I meal prepped today. Partially. I NEVER meal prep. I eat leftovers or I dig soup out of the freezer. But today. TODAY. I roasted potatoes and Brussels sprouts and cut up strawberries and pineapples. I wanted to cook my meat, too, but it was still frozen. Minor fail. I’ll cook it tomorrow though.

Here’s whats for dinner this week.

Monday

Sweet and spicy shrimp, peppers, onions and broccoli over coconut rice

Quick recipe:

Combine 1 T olive oil, 1/2 t salt, 1/2 t brown sugar, 1/2 t paprika, 1/4 t cayenne, juice of 1 orange. Toss with peeled, deveined shrimp and chopped vegetables. Stir fry until shrimp are cooked through and vegetables are tender-crisp.

Meanwhile bring 13.5 oz. of coconut milk (1 can) to a simmer over medium-high heat. Add 1 cup jasmine rice. Cover and reduce heat to medium-low. Cook 15 minutes until most of the liquid is absorbed. Stir rice, turn off heat, and let sit covered for 5 minutes.

Tuesday

Slow cooker chipotle pork with pineapple slaw tacos

Pineapplepork-e1377214718815
Credit: Primally Inspired

Wednesday

Basil chicken in coconut curry sauce over rice with zucchini (I’ll mix the zucchini in the chicken and rice)

Front-View-PSD.jpg
Credit: Mel’s Kitchen

Thursday

Apple venison meatloaf and roasted red potatoes

img_8726
Credit: The Hunter’s Widow

Friday

Mexican sweet potato skins (I’ll add leftover pork from Tuesday’s tacos for more protein)

sweetpotatoes2.jpg
Credit: Pinch of Yum

Saturday

Out with my parents for early birthday dinner

Sunday

Freezer meal – sweet potato, poblano and chorizo chili

Sweet-Potato-Poblano-and-Chorizo-Chili-iowagirleats-01.jpg
Credit: Iowa Girl Eats

What are you eating this week?

Stay fit,

Marisa

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