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Dinner, Planned! Your 1-Month Healthy Dinner Meal Plan: Week 2

By Breana Lai, M.P.H., R.D., September 4, 2014 - 10:59am

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For the second week in a row, I can answer the question “What’s for dinner?” without having to consult my Pinterest board, food blogs or giant binder of recipes. I’m using the 28-day meal planner instead, where the healthy meal planning, including sides, has already been done for me!

Get the full 1-month Healthy Dinner Plan!

Brisket sandwiches, African-spiced chicken stew, 20-minute Thai noodles, olive-spiked fish stew, vegetarian enchiladas and more are all on the menu with the convenient meal plan.

Here’s what I’ll make from the second week’s menu:

Sunday: Slow-Cooker Brisket Sandwiches with Quick PicklesTurn on your crock pot to slow-cook beef brisket with smoked paprika, garlic and onion this weekend. Serve on whole-wheat sandwich buns or use whole-wheat or corn tortillas for delicious brisket tacos. To round out the meal you can add some vinegary homemade coleslaw, or use a premade coleslaw mix—I won’t tell!

Monday: African Sweet Potato & Chicken StewThis African-inspired, hearty chicken stew has a secret ingredient to make it rich and creamy: peanut butter! For a vegetarian version, you can skip the chicken and add a can of rinsed chickpeas.

Tuesday: Mini Meatloaves with Green Beans & Roasted PotatoesGet out your rimmed baking sheets, here come mini meatloaves! This classic meat-and-potatoes dinner has the potatoes, green beans and meatloaves all roasting in a hot oven together while you relax. You can swap in sweet potatoes for the white potatoes, or broccoli for the green beans.

Wednesday: Cartwheel Pasta with Peppers & OnionsPeppers, caramelized onions and tomatoes come together to make a luscious sauce for the fun-shaped cartwheel pasta. The trick to making this pasta sauce taste special: peeling the peppers first!

Thursday: Vegetarian Spinach EnchiladasSkip the rolling and filling of enchiladas and make a vegetarian casserole instead with this easy, weeknight-fast recipe. Using a spinach, tomato and cheese filling, you only need 20 minutes of active time to assemble this meal.

Friday: Fish Stew with Olives, Capers & PotatoesThis special Italian fish stew is studded with olives, capers and potatoes. This gorgeous and delicious dish comes from a Sicilian olive story in the September/October 2014 issue of EatingWell magazine.

Saturday: Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce These crispy prosciutto-wrapped chicken thighs make a restaurant-worthy chicken Marsala but are ready in just 35 minutes. You’re in for quite a treat!

Are you looking forward to cooking this week as much as I am? I hope so!

Get these amazing recipes and the full 1-month dinner plan HERE!

What was your favorite recipe from Week 1? Tell us what you think below.

TAGS: Breana Lai, M.P.H., R.D., Food Blog, Dinner, Family meals

Breana Lai
Breana Lai, M.P.H., R.D., is an associate food editor at EatingWell where she splits her time among EatingWell magazine, and cooking new healthy recipes in the Test Kitchen. Breana has a master’s degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust trained sommelier and is a registered dietitian.

Breana asks: What was your favorite recipe from Week 1?

Tell us what you think:

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