Hey y’all! This will be my last weekly Meal Plan post until later this fall. I’m thinking about doing a 6-Week Meal Plan Series either twice a year or perhaps even quarterly… would that interest you guys? Thank you for reading, giving me feedback, and for the #MealPlanningWithAbbey tags on Instagram – I’ve loved following along to see what you’re cooking! Keep it up!
Meal Plan, Week 1: (https://abbeydraa.wordpress.com/2015/07/13/meal-planning-tips-and-meal-plan-week-1/)
Meal Plan, Week 2: (https://abbeydraa.wordpress.com/2015/07/20/meal-plan-week-2/)
Meal Plan, Week 3: (https://abbeydraa.wordpress.com/2015/07/27/meal-plan-day-3/)
Meal Plan, Week 4: (https://abbeydraa.wordpress.com/2015/08/03/meal-plan-week-4/)
Meal Plan, Week 5: (https://abbeydraa.wordpress.com/2015/08/10/meal-plan-week-5/)
Without further ado, here are the 5 new dinner recipes for this week… remember, I have a Pizza Night, and a Leftovers Night each week, so that rounds out my 7 dinners.
Chicken Pineapple Teriyaki, slow-cooker style:
Original recipe found over at recipes.sparkpeople.com but my tweaked recipe is below:
2 large chicken breasts (frozen or thawed is fine)
1 can crushed pineapple (save the juice, and set aside)
1/2 cup soy sauce
1/3 cup brown sugar (not packed)
Pepper to taste
-Place chicken in the bottom of the slow-cooker, and add crushed pineapple on top.
-Mix soy sauce, pineapple juice, brown sugar, and pepper in a bowl/cup and pour on top of chicken/pineapple.
-Cook on low for 8 hours, or high for 4 hours.
*Delicious served over rice with a salad!
Mexican Lasagna
Original recipe found over at Julias Album blog, but my tweaked recipe is below.
1-lb ground turkey
1 onion, chopped
1.5 tsp chili powder
1 can pinto beans, drained
1 can black beans, drained
1/2 can corn, drained
1 can tomatoes & green chilies (don’t drain)
1-16 oz container sour cream
pinch of salt
6 flour tortillas
1-10 oz mild enchilada sauce
1 cup shredded cheddar cheese
-Preheat oven to 375 degrees and grease a large casserole dish with non-stick spray.
-Saute onion until fragrant, and add turkey until cooked. Turn heat to medium low.
-Add chili powder and salt.
-Add pinto beans, black beans, corn, and tomatoes/chilies. Stir until mixed.
-If needed, add salt/pepper/chili powder to taste.
-Overlap three tortillas in bottom of greased casserole dish.
-Spoon half of bean/turkey mixture on top of tortillas and spread out.
-Spread half of sour cream on top of bean/turkey mixture and pour half of enchilada sauce on top of sour cream.
-Repeat the above layers with 3 more tortillas, the remaining bean/turkey mixture, remaining sour cream, remaining enchilada sauce, and then top with all the cheese.
-Cover with foil, and bake at 375 degrees for 20 minutes. After 20 minutes, remove foil, sprinkle all the cheese on top, and continue to bake another 10 minutes (uncovered).
*Delicious served with a salad!
Baked Honey Garlic Chicken
Original recipe found over at Jo Cooks blog, but my tweaked recipe is below
4 chicken breasts (thawed)
2 eggs (beaten)
2 cups breadcrumbs
1/4 cup honey
1/4 cup soy sauce
3 TB minced garlic
salt & pepper to taste
-Preheat oven to 375 degrees and grease a large casserole dish with non-stick spray.
-Beat eggs in a small bowl. Drag chicken through eggs until coated.
-Pour breadcrumbs on a small plate, season with salt & pepper, and coat the chicken evenly with breadcrumbs.
-Place in prepared baking dish, cover with foil, and bake at 375 degrees for 25 minutes.
-In the meantime, mix the honey/soy sauce/garlic in a small pot or skillet and bring to a simmering boil.
-Pour over chicken and serve.
*Delicious served with the chicken served over rice, and a steamed veggie or salad on the side!
Cheesy Chicken, Broccoli & Quinoa Casserole
*Original recipe found over at Cooking Classy blog. I had plans to make this recipe this past week, but ended up having dinner out with extended family. I’m sharing anyway, because it looks so good, and seems pretty easy.
2 chicken breasts, cubed
1/2 of an onion, chopped
2 TB minced garlic
salt & pepper to taste
1 3/4 cup chicken broth
1 cup dry quinoa
pinch of thyme
2.5 cups broccoli florets
1.5 cups shredded cheddar cheese
salt & pepper to taste
-Saute onion in a little oil, add chicken and cook a couple minutes.
-Add garlic and let simmer another minute or so.
-Add broth, quinoa, thyme, salt & pepper and bring to a full boil. Reduce heat, cover, and let simmer for about 12 minutes.
-Add broccoli, cover, and let simmer another 8 minutes (until broccoli & quinoa are cooked).
-Sprinkle cheese over top and let melt.
*I bet this would be delicious served with a salad!
Chicken Broccoli Stir-Fry
Original recipe found over at Natashas Kitchen blog. I had plans to make this recipe this past week, but ended up having dinner out with extended family. I’m sharing anyway, because it looks so good, and seems pretty easy.
2 chicken breasts, cubed
1/4 cup all purpose flour
1 cup chicken broth
1/4 cup honey
1/4 cup soy sauce
pinch of ginger
2 TB minced garlic
2 tsp sesame oil
Oil
4 cups broccoli (frozen or fresh)
1 onion, diced
1.5 cups mushrooms, sliced
-Toss cubed chicken in a bowl with flour until coated. Set chicken aside, and leave extra flour in the bowl for use later.
-Mix chicken broth, honey, soy sauce, ginger, garlic, and sesame oil in the bowl with leftover flour until smooth. Set aside (this is the sauce).
-Heat oil in a large skillet and add chicken. Stir fry until browned. Set chicken aside.
-Saute broccoli, onion, and mushrooms until mushrooms are tender, onion is transluscent, and broccoli is done.
-Pour sauce over the veggies in the skillet, and bring to a boil. Stir constantly. Simmer for 2 minutes (sauce should thicken)
-Add chicken to the veggie/sauce mix and cook on low heat until heated through. Add salt/pepper to taste.
*This sounds like it would be delicious served over rice and with a salad!
Thanks for reading, y’all! Keep checking back for more weekly recipes, DIY projects, updated examples of my photography, and lots of posts on motherhood. Also, there are some BIG changes coming in September! 🙂
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