Weekly Meal Plan #6

This meal plan was on the shorter side because I was I Florida for the second half of the week! The Sunday before was Easter which makes it even shorter! The meals we did have at home were delicious though, so here they are:

Monday- Turmeric Chicken Skewers with Cilantro Coconut Lime Dip, Brown Rice, and Grilled Zucchini

chicken skewers

We have kebobs a lot in the summer, but these were hands down the best I’ve ever had! I usually use chicken breasts when grilling but used chicken thighs in this recipe which made a huge difference! The coconut lime sauce was similar to a tzatziki sauce, and mixed well with the brown rice. The zucchini was grilled to perfection by Michael, making it a well-rounded and absolutely delicious dinner.

Tuesday- Warm Spring Salad

warm spring salad

This quinoa salad was loaded with vegetables but includes a pop of sweetness from the strawberries. On its own it’s relatively low in protein, but I added a can of chickpeas to increase the protein content. I ate it warm, but I’m sure it would be great served cold too!

Wednesday- Salmon with Southwestern Black Bean Salad

salmon with bean salad

I am obsessed with this black bean salad! It makes a great side for any protein and is super easy and quick to make. This would also be a great salad for lunch because the black beans make it high in protein.

And that’s it! The rest of the week was me going out to dinner and enjoying meals and snacks by the water!

Weekly Meal Plan #5

Happy Easter everyone! Here is a recap of the meals we ate last week. I hope you get some good ideas!

Sunday- Chicken Rollatini with Prosciutto and Asparagus with Sautéed Zucchini and Brown Rice

chicken rollatini side

See the recipe posted last week!

Monday- Greek Turkey Burgers with Side Salad

I was working late on Monday, so we used the very last of the frozen turkey burgers for a quick meal. I promise this is the last time you’ll see them on the blog for a while! I always tell people who are interested in learning how to meal plan efficiently to make recipes or ingredients that you can use for multiple meals. These turkey burgers are an excellent example. I only had to prep them once and they served as dinner 3 times, and lunch once, for me and Michael.

Tuesday- Chicken Souvlaki with Tzatziki and Mediterranean Orzo Salad

chicken souvlaki

As I’ve said before, I’m a huge fan of Mediterranean flavors as well as Greek yogurt and this recipe combined both! The chicken was very tender and flavorful and paired well with the creamy Greek yogurt tzatziki. I used a recipe for Mediterranean farro salad that I’ve made many times and substituted whole wheat orzo for farro because that’s what I had on hand.

Wednesday- Cobb Salads

cobb salad

There’s nothing I hate more than a boring salad. Cobb salads are typically very indulgent, with plenty of blue cheese, dressing and bacon. I made a healthier version using romaine lettuce, tomato, avocado, scallions, hard-boiled eggs, turkey bacon, and a lightened up blue cheese dressing. I even made the dressing lighter than the recipe called for by taking out the tablespoon of mayo. I never buy it, and didn’t think it would make much of a difference taste-wise, so I left it out.

Thursday- Swiss Chard and Potato Shakshuka

Shakshuka is basically eggs baked in tomato sauce. It works great as a breakfast or as a quick and easy dinner. This shakshuka added peppers, potatoes, and swiss chard to the mix for more veggie power. I added a couple extra eggs to our recipe for more protein.

Friday- Pad Thai

This was attempt number one of a new recipe I’m working on. It turned out good, but still needs a little work. Recipe coming soon (okay probably not soon, but eventually)!

Weekly Meal Plan #4

Sunday- Greek Sheet Pan Chicken Souvlaki and Potatoes


I’m a huge fan of Mediterranean flavors and this one fits the bill. I liked this recipe because it didn’t require a lot of dishes, was easy to prepare, and tasted great! I got some help from my brother, who has always been a picky eater. Besides the sundried tomatoes, he gave this recipe a thumbs up (so you know it’s good).

Monday- Salmon with Mustard Dill Sauce with Asparagus and Brown Rice

salmon with dill sauce

Salmon is good on its own, but this sauce kicked it up a notch. You probably have caught on by now that I use Greek yogurt in everything, this recipe included. It only took a minute to mix together and was sooooo worth it! The brown rice soaked up some of the sauce making it taste even better too.

Tuesday- Buffalo Chicken Tacos

buff chick tacos

For ease of preparation, I made the chicken in the crock pot instead of on the grill and tossed it in some buffalo sauce. The tacos were filled with chicken, romaine lettuce, celery, blue cheese, a Greek yogurt (told you) based dressing. These could also pass as wraps for a more portable option.

Wednesday- Caprese Sandwiches with Strawberry, Almond and Goat Cheese Salad

caprese sandwich

There is no better flavor combination than tomato, mozzarella, and basil. I made mine grilled-cheese style so the mozzarella was warm and melty, but you could also toast the bread and add the tomato and mozzarella after. Drizzle on some balsamic vinegar and olive oil with a sprinkle of salt and pepper to really make the flavors pop. I wanted more than just a garden salad on the side and strawberries have been on sale lately, so this strawberry, almond and goat cheese salad came to life!

Thursday- Greek Turkey Burgers and Salad

I told you these turkey burgers would make another appearance! We used the frozen, leftover patties from last week and the leftover strawberry, almond, and goat cheese salad from the night before, so no extra prep was involved.

Friday- Homemade Margherita Pizza

We were craving homemade pizza on Friday, so I threw together some homemade, whole wheat pizza dough and used the leftover tomatoes, mozzarella, and basil from the caprese sandwiches to top the pizza. Delicious!

Chicken Rollatini with Prosciutto and Asparagus

This chicken dish not only looks fancy, but is simple to put together! With only a handful of ingredients and less than 15 minutes of prep time, this dish is easy to make but sure to impress! Serve with a side of roasted vegetables and brown rice for a complete meal.


  • 6 chicken cutlets (about 1.25 lbs.)
  • 6 slices prosciutto
  • 1/2 bunch of asparagus
  • 1 cup panko breadcrumbs
  • 2 Tbls. olive oil
  • 1 lemon, juiced


  1. Preheat oven to 450 degrees F. Spray a 9×11 baking dish with cooking spray.
  2. Combine lemon juice and olive oil in one bowl and panko breadcrumbs in another.
  3. Lay chicken cutlets flat on a clean surface (I used my cutting board). Lay a slice of prosciutto on each cutlet. Place 5 asparagus spears on the edge of each cutlet and roll cutlet until fully wrapped.
  4. Dip cutlets in lemon/oil mixture then coat with breadcrumbs. Place on baking dish.
  5. Bake for 30 minutes until chicken is fully cooked through.

Weekly Meal Plan #3

Sunday- Simple Roasted Red Pepper Pasta with Whole Roasted Cauliflower

Like most families, Sunday dinners at our house are a little more special than the rest of the week. There’s more time to cook, so I’m free to try out more complicated and/or time-consuming recipes. On the menu last week was this simple pasta dish (with a sneaky amount of veggies in the sauce) and roasted cauliflower. The cauliflower was served with whipped goat cheese and feta, made healthier by excluding the cream cheese and replacing the heavy cream with a splash of 1% milk. This is my absolute favorite way to eat cauliflower, and it’s definitely worth the extra time and effort!

Monday- Turkey Burgers with Tomato, Cucumber, and Avocado Salad

t burgs

I’m sure I’ve blogged about these turkey burgers before, but we make them all the time and I always have people asking me for the recipe. I add some fat back into these burgers by using regular feta and the whole egg, which has a ton of vitamins and minerals so there is no need to fear. I actually made a double batch of the recipe and froze half so I’m sure you’ll seeing them again on the blog soon! I served these on a whole wheat bun with tomato, avocado, and the leftover goat cheese and feta dip from the night before. On the side was a simple tomato, avocado, and cucumber salad.

Tuesday- Chicken Taco Chili

taco chili

This is another recipe I’m sure I blogged about before, but I love it so much! I prepped it on Sunday and just had to turn the crock pot on Tuesday morning! I used a mix of chipotle chili powder and regular chili powder, which I think gave it an extra kick because the recipe was much spicier than usual. Spicy food always gives me the hiccups so I toned it down with some plain Greek yogurt.

Wednesday- Steak with Mashed Potatoes and Roasted Beets and Carrots


While I mostly stick to lean protein, I mix red meat in every so often to keep it interesting. I did choose sirloin steak, as meats labeled “round,” “chuck” or “loin” tend to be the leanest cuts. I marinated it the morning of with some lemon juice, Worcestershire sauce, soy sauce, olive oil, pepper, and rosemary. Michael made it in the cast iron skillet and prepared the sides which were mashed potatoes mixed with milk and a bit of Earth Balance butter and roasted beets and carrots.

Thursday- Vegan Naan Pizza with Tomato, Cucumber and Avocado Salad

I cannot get enough naan, but needed to branch away from just serving it with curry. When I saw an article about 9 naan pizza recipes, I knew that was the next step. I added some roasted red pepper to the pizza since I had some in the fridge. I also cheated by not sautéing the onions and mushrooms for as long as recommended, but the pizzas still turned out great. The recipe uses nutritional yeast, which I love, instead of cheese. It has a cheesy flavor, but is incredibly nutritious. It is a complete protein, meaning it contains all the amino acids that your body cannot produce on its own, which is very uncommon for non-animal products. It’s also packed with iron, zinc, many B-vitamins, and fiber!

Friday- Take out from by CHLOE

Our plan on Friday was to get sushi delivered by Postmates or another meal delivery app, but this was a huge fail. After taking a few minutes to decide on and place an order, we found that no drivers were available to pick up the order. We tried a few different sushi places on a few different apps with no luck. After 40 minutes of trying to order we switched to plan B which was to try out the new vegan fast-food restaurant in the Seaport, by Chloe. I ended up super happy with plan B! I got the Classic Burger, which is actually made with tempeh, lentils, chia, and walnuts, topped with beet ketchup. On the side I had Kale and Artichoke Dip. Both were delicious! Michael got the Pesto Meatball sandwich and Sweet Potato Fries which he really liked too! I’ll definitely be back to by Chloe!


And that was our week! Enjoy your day!