Dinner, Planned! Your 1-Month Healthy Dinner Meal Plan: Week 2
By Breana Lai, September 4, 2014 - 10:59am
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
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: Turn 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: This 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: Get 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: Peppers, 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: Skip 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: This 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: 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!
What was your favorite recipe from Week 1? Tell us what you think below.