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Weekly meal plan 1/25

week of 1/25 weekly meal plan

This week’s meals and recipes are below:

Monday

mom's egg bake recipe

Brinner! Mom’s egg bake (recipe below) with roasted potatoes and fruit

Mom’s egg bake (I usually double the recipe to have leftovers for throughout the week)

Ingredients

  • 8 eggs
  • 1 envelope of Italian salad dressing mix
  • 3 cups of shredded monterrey jack cheese
  • 12 oz cottage cheese
  • 1/2 red or green pepper chopped
  • 1/3 cup of all purpose flour
  • 1 tsp baking powder
  • 1/3 cup of butter melted

Directions:

  1. Beat eggs and salad dressing mix in a large bowl.
  2. Stir in cheese, cottage cheese and chopped peppers.
  3. Mix flour with baking powder. Stir flour mixture in with butter and incorporate into cheese mixture.
  4. Pour into a greased 8 inch square baking pan.
  5. Bake at 375 degrees F for 35 minutes or until golden brown.

Tuesday

Turkey lasagna

Wednesday –

Paninis and soup (I don’t use any recipe. Our favorite paninis are mozzerella with roasted red peppers and pesto. And I serve with a quick tomato soup or my easy vegetable soup).

Thursday –

Sheet pan beef and broccoli

Friday –

Pizza night!

Saturday –

Leftovers

Sunday –

Crockpot corn chowder

 

 

1 In food/ printables

Sheet Pan Honey Mustard Pretzel Chicken

Sheet pan Honey Mustard Pretzel Chicken

I love me a good sheet pan dinner! They’re perfect for during the week and make clean up a breeze. This sheet pan honey mustard pretzel chicken is a favorite in our house. It’s one of the few meals that everybody eats! Scroll down my recipe and a free weekly meal plan/grocery shopping printable.

Sheet Pan Honey Mustard Pretzel Chicken with roasted veggies and potatoes

Sheet pan Honey Mustard Pretzel Chicken

(Feeds 4-6)

Ingredients:

8 chicken tenderloins
1 cup of honey mustard dressing
1 egg
2 cups of crushed pretzels
3 cups broccoli florets
3 cups diced potatoes
Olive oil
Garlic powder
Salt/Pepper (to taste)

 

Directions:

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.

Sheet pan Honey Mustard Pretzel Chicken

Sheet Pan Honey Mustard Pretzel Chicken

An easy sheet pan dinner for during the week. Honey mustard chicken topped with crunchy pretzels and served with veggies and a potato for a complete weeknight meal.
Servings 4 people

Ingredients
  

  • 8 chicken tenderloins
  • 1 cup honey mustard dressing
  • 1 egg
  • 2 cups crushed pretzels
  • 3 cups broccoli florets
  • 3 cups diced potatoes
  • olive oil
  • garlic powder
  • salt/pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Line a large roasting pan with aluminum foil and spray with nonstick cooking spray.
  • On your prepared pan, place diced potatoes and chopped broccoli. Toss with olive oil, garlic powder, salt and pepper.
  • Bake in oven for 10 minutes.
  • 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.
  • 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.
  • 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.
  • Serve with additional honey mustard sauce for dipping.

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