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
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.
Basil chicken in coconut curry sauce over rice with zucchini (I’ll mix the zucchini in the chicken and rice)
Apple venison meatloaf and roasted red potatoes
Mexican sweet potato skins (I’ll add leftover pork from Tuesday’s tacos for more protein)
Out with my parents for early birthday dinner
Freezer meal – sweet potato, poblano and chorizo chili
What are you eating this week?