This week’s dinners including a reader favorite! If you have a recipe you’d like to share, send me a DM on instagram or email me at email@example.com.
This week’s recipes
Healthy veggie lomein
Skinny white chicken enchiladas
Sheet pan pork chops and roasted veggies
Skillet chicken thighs over quinoa and cesar salad
Favorite family recipe from follower @iliana_melody
- boneless chicken thighs
- olive oil
- grape tomoatoes
- green pepper
- sweet onion
- fresh dill
- minced garlic
- garlic salt
- onion powder
- black pepper
- Thinly slice peppers and onions. Halve the grape tomatoes. Add chopped dill and minced garlic.
- Toss in bowel with paprika and olive oil until ingredients are evenly covered.
- Season chicken thighs with garlic salt, onion powder, black pepper and rub in olive oil.
- Place chicken thighs in a cast iron pan or skillet and top and surround with peppers, onions, and tomato mixture. Add sprig of dill in center of pan.
- Bake at 400 degrees F for 1hour 15minutes.
slow cooker chicken pot pie
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.
Wednesday – Sheet pan honey mustard pretzel chicken (scroll down for recipe)
Thursday – Leftovers
Friday – Naan pizzas
Saturday – Crockpot Pot Roast
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.
Over the past month, I’ve been really making an effort to eat a more plant-based diet. For me, it was a personal choice to adapt a more healthier lifestyle as it has been shown to reduce chronic diseases such as cardiovascular disease and cancer as well as aid in weight loss. I’ve never been a big meat eater, but this girl loves her dairy (give me all the half and half in my coffee and cheese please!), and I would do a salad with chicken for lunch daily. And with a big meat eating husband, at first I really had no idea what to make for lunches or dinners. But after some experimenting, I’ve found some favorites!
Below I’m sharing some of my favorite plant-based meal ideas. Now I would just like to say, that no one is perfect and I am a big believer of “everything in moderation”. Do I follow this 100%? No, I’m more 80/20. Even if you eat plant-based 1 or 2 days a week, you’re making an effort to be healthier and be more sustainable for the environment. (Read more about my tips on how to transition to plant-based here).
Plant-based meal ideas
Ok so I have never been a big breakfast person. Usually it’s just 1-2 cups of coffee for me. But I did have to swap out my beloved half and half. I really really love Califa Farms vanilla almond creamer, that’s been my jam!
If I do eat breakfast it’s usually
- Shaved kale and brussel sprout salad with cooked lentils.
- Bean salad with lavash.
- Smoothie bowl
- Bento Box or Snack Plate – Stuffed grape leaves, veggies, hummus, fruit
- Butternut squash soup – here’s my recipe!
- Quinoa stuffed peppers
- Lentil Sheperd’s Pie (This is the recipe I used)
- Taco bake with Lightlife meat substitute
- Stuffed spaghetti squash with sauteed spinach, vegan cheese and Primal Kitchen’s vodka sauce
- Chickpea pasta with butternut squash sauce (I used my butternut squash soup as a sauce)
And that’s pretty much it! I’ll add to this list as I experiment more. If you have any favorite plant based or vegan recipes, comment below!
For more inspo check out some of my favorite plant-based/vegan food bloggers: