Here is what our menu plan looks like this week. I don’t have set “theme” days when I menu plan and we don’t follow any specific diet plan. I try to follow the plan as written but sometimes I have to switch things up, and move things around based on our schedules, or if something comes up– it’s not set in stone! Flexibility is key and is the reason why planning meals has been working so well for me.
Monday: Tex-Mex stuffed bell peppers.
I made these peppers a couple of weeks ago and we all liked how they turned out. For the filling, saute a chopped medium onion, add ground beef and season with cumin, chili powder, oregano and garlic powder. Cook stirring until the beef is almost done and no longer pink and add about 1 cup of salsa, 1/2 cup each black beans and corn (I use frozen). Half and core 3 large bell peppers, lay in a baking dish and season then with some salt. Fill with the beef mixture, sprinkle shredded cheddar on top of each half, cover with foil and bake for 40 min in a 400 F oven. Uncover and bake additional 5-7 minutes.
Tuesday: Cajun style tilapia with brown rice.
This is a new to us recipe. I’ll need to adjust the seasoning so the kids could eat it.
Wednesday: Asian ground turkey lettuce wraps.
The recipe is written to use ground beef but I am switching it up to use ground turkey. The sauce ingredients work equally well for both. This is a very popular meal here.
These look so good! I may include some chicken or for extra protein, and will spread some pesto on the wrap before adding the veggies.
Friday: Salad nicoise.
I’ve never made it before but have been wanting to try. We like composed salads that are filling yet light.
We are having friends over and I am still deciding what to make. I would be happy to repeat the Saturday meal from last week’s menu, it was fantastic. I will be definitely posting how we made the kebabs soon, with pictures!
Sunday: Baked ham.
We are invited to a Easter party so won’t be eating at home but I’ll probably make a baked ham earlier in the day in case we are hungry later at night, and it will be nice to have for next week’s lunches.
What’s on your menu this week?