Happy Monday and welcome to the first of my weekly meal plans! Today is also the first day that I am starting my new job, back to working 5 days a week! So to be more intentional, I decided to get back to creating weekly meal plans. Below is a list of what’s on the menu for this week. I’m also sharing one of my family’s favorite sheet pan dinners as well as a printable for the weekly menu and grocery list.
Monday – Creamy Spaghetti Squash Casserole
Tuesday – Doritos Taco Salad
Wednesday – Sheet pan honey mustard pretzel chicken (scroll down for recipe)
Thursday – Leftovers
Friday – Naan pizzas
Saturday – Crockpot Pot Roast
Sunday – Creamy tortellini and sausage soup
Sheet Pan Honey Mustard Pretzel Chicken with roasted veggies and potatoes
8 chicken tenderloins
1 cup of honey mustard dressing
2 cups of crushed pretzels
3 cups broccoli florets
3 cups diced potatoes
Salt/Pepper (to taste)
1.) Preheat oven to 400F.
2.) Line a large roasting pan with aluminum foil and spray with nonstick cooking spray.
3.) On your prepared pan, place diced potatoes and chopped broccoli. Toss with olive oil, garlic powder, salt and pepper.
4.) Bake in oven for 10 minutes.
5.) While broccoli and potatoes are baking, pour honey mustard sauce in a medium bowl and whisk with 1 egg. This will be your wet mixture. In a shallow baking dish, pour the crushed pretzels.
6.) Using one hand, pat the chicken with a paper towel and then dip in the honey mustard/egg mixture. Using your other hand (dry hand), dredge the chicken into the crushed pretzels.
7.) Remove the baking pan from the oven, flipping the potatoes and broccoli so you now brown the other side. Add the pretzel coated chicken tenders onto the aluminum foil lined pan and place in the oven for an additional 15-18 minutes or until chicken is cooked thoroughly.
8.) Serve with additional honey mustard sauce for dipping.