Happy Saturday!
These past few weeks have been pretty busy around here and I am so happy to be able to get back on track this week.
Here is my meal plan for the week of March 20th – March 26th.
Monday
We are keeping things simple on Monday — making an easy grilled chicken with some fresh green beans.
Tuesday
Lime Cilantro Chicken shows up again! If you’ve been following my meal plans you know that I typically eat this meal once a week. It’s that good! Find the recipe HERE.
Wednesday
On Wednesday, I will be making grilled pork chops and oven-roasted Brussels sprouts.
To make the pork chops, I marinate them in soy sauce, lemon juice, olive oil, garlic powder, onion powder, oregano, a little brown sugar and fresh ground pepper. Then I cook them on the grill at medium heat for 8 – 10 minutes or until cooked.
For the oven-roasted Brussels sprouts, first cut them in half and put them in a bowl. Sprinkle on some salt, pepper, onion powder and garlic powder. Then drizzle some olive oil over the top of them and mix everything up. Cook them flat side down on a baking sheet (wiped down with a small amount of olive oil) at 400 degrees F for about 25 – 30 minutes (moving them around on the baking sheet halfway through).
Thursday
On Thursday, I will be making chicken fajitas. I’ve included this recipe (from Ree Drummond) in a previous weekly meal plan as well. You can find it HERE.
Friday
Steak Friday has arrived! We will be grilling steaks and steaming broccoli for dinner on Friday.
Saturday
On Saturday, we will be making grilled shrimp and asparagus for dinner. Check back to some of my previous weekly meal plans to see how I make this meal.
Sunday
Tonight will be another favorite meal of mine – Parchment Baked Chicken. I seriously love this meal and could eat it all of the time. I have to switch it up because my hubby gets tired of it after it’s been in the rotation for a few weeks. 🙂
Here is how I make this dish…
- 2 – 3 chicken breasts (cut in half)
- 4 – 5 roma tomatoes, chopped
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh sage, chopped (dry works well too)
- arugula leaves
- olive oil
- salt/pepper
- parchment paper (4 – 6 sheets, depending on # of chicken breasts)
- toothpicks
Preheat oven to 450 degrees F.
Repeat these steps for each half of chicken breast.
On a sheet of parchment paper, dab a little olive oil in the center and smooth it around. Place a handful of arugula in the middle and rest a piece of chicken on top.
Sprinkle salt, pepper, sage and rosemary over the chicken. Then place 1/4 cup of tomato on top. Lightly drizzle olive oil across the top.
Fold and close the parchment paper pack using toothpicks to keep it closed.
Place packets on a baking sheet in the oven for 20 minutes or until cooked all the way through. This may take longer depending on how large your chicken halves are.
Enjoy!
I hope you all have a great week!