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.


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.


Slow cooker chipotle pork with pineapple slaw tacos

Credit: Primally Inspired


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

Credit: Mel’s Kitchen


Apple venison meatloaf and roasted red potatoes

Credit: The Hunter’s Widow


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

Credit: Pinch of Yum


Out with my parents for early birthday dinner


Freezer meal – sweet potato, poblano and chorizo chili

Credit: Iowa Girl Eats

What are you eating this week?

Stay fit,


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