Your Weekly Meal Plan
Mains Chicken Bruschetta with Shaved Asparagus, Cannellini & Parmesan Salad, Shakshuka (eggs poached in smoky tomato sauce), Granbett’s Pot Roast, Breakfast for Dinner Casserole
Sides Cajun Green Beans & Corn Roast, Parsley Noodles with Lemon-Garlic Drizzle
Soup Beef & Butternut Squash Chili
Egg, Bacon & English Muffin Make-Ahead Sandwiches
Greek Yogurt with Fruit and Nut Granola, Dried Apricots and Honey
Often when I know I’m going to have a big week I make breakfast burritos on Sunday and keep them in the fridge for easy and quick breakfasts. Let’s take that concept and make adorable little English Muffin Breakfast Sandwiches instead! Add cheese to scrambled eggs, cook bacon and prep sandwiches, making sure to individually wrap them in foil so you can pull them out and throw them in a 350 F oven for 15 minutes to reheat. I also find that parfaits are great option with so many different varieties of yogurt, granola and dried fruit! Load up on your favorites this week. Finally, enjoying a cucumber smoothie might not be high on your list, but it actually tastes amazing and is so hydrating for our bodies and skin. In a blender, combine 2 peeled oranges (seeds removed), 3 mini Persian cucumbers, 1 Tbsp fresh ginger, 1 apple (cored), 1 big handful spinach and coconut water until you reach your desired consistency. Store any leftover smoothie in the fridge to enjoy as a snack later on.
Alfredo or Marinara Sauce
Leftover Burrito Bowl Ingredients
Cook some pasta up quickly and serve with alfredo or marinara sauce with some cooked sausage. Leftover Chili also makes a fast and tasty option!
Grapes + Cheddar
Apple + Nut Butter “Toasts”
Spinach and Blueberry Smoothies
Gorgonzola Crackers with Creamy Goat Cheese
Sometimes a good fruit and cheese plate is all you need, but if you’re looking for something more: try slicing apples thinly into rounds (avoiding seedy centers and stems) and spread on your favorite nut butter, then top with extra Berry Granola. And of course, you know us! Make a smoothie with leftover Frozen Blueberries. Also, I’ve really been enjoying mini gorgonzola crackers dipped in a super smooth spreadable goat cheese. It makes a great snack or light lunch when I’m busy!
Red Pepper Flakes
Dry White Wine (optional)
Dry Red Wine (something bold like a Cabernet Sauvignon, Zinfandel or Bordeaux)
Shopping List by Department
2 pkg cherry tomatoes
1 bag whole peeled garlic
1 bag yellow onions
1 red onion
2 sweet onions
1 large bunch/pkg basil
1 bunch dill
2 bunches parsley
1 pkg chives
1-2 bunches asparagus
1 1-lb bag carrots
1 bunch celery
1 red bell pepper
1 bunch green onions
2 lb green beans
4-6 ears of corn
1 medium butternut squash
2-3 lb boneless, skinless chicken breasts or chicken tenders S
1 3-4 lb beef roast S
1 pkg maple sausage links (chicken or pork, optional for Breakfast for Dinner Casserole)
1 1/2 lb ground beef (in place of Stew Beef in Chili)
Dairy & Eggs
1 container grated parmesan
1 small wedge parmesan
1 dozen eggs
1 quart whole milk
1 pkg shredded cheddar cheese
1 pkg biscuit dough
1 pint sour cream or plain Greek yogurt
1 pkg rice (optional for Shakshuka)
1 pkg egg noodles
Canned Goods & Non-Perishables
1 quart chicken stock
1 quart beef broth
1 quart vegetable stock
1 can kidney beans
1 can black beans
1 can cannellini beans
2 28-oz cans fire roasted tomatoes
1 15-oz can crushed tomatoes
1 pkg frozen hash browns, cubed
MAIN Chicken Bruschetta with Shaved Asparagus, Cannellini & Parmesan Salad
Yield 4-6 servings
A salad concept inspired by my favorite restaurant in Richmond, Mamma Zu's. It's light, lemony and really simple. It's no surprise, therefore, that I paired it with an equally bright Chicken Bruschetta. Enjoy this dish when you feel like you've overindulged a bit too much.
2-3 lbs chicken breasts
1/2 cup flour
4 tsp salt, divided
1 tsp black pepper
4 Tbsp olive oil, divided
2 pkg cherry tomatoes, quartered
4 cloves garlic, minced
1 bunch basil, cut into chiffonade
Pinch red pepper flakes
1 lemon, sliced into 6-8 wedges
2 cups white wine or chicken stock
1/2 cup grated parmesan
1-2 bunches asparagus, trimmed and shaved into thin strips with vegetable peeler
1 lemon, zested and juiced
½ red onion, sliced
1 can cannellini beans, drained and rinsed
1 chunk parmesan shaved into strips to garnish
- Make bruschetta first to allow flavors to marinate. Combine in a bowl the tomatoes, garlic, basil, red pepper flakes and 1 tsp salt. Drizzle with olive oil and slice up lemon wedges.
- Slice each breast in half lengthwise. Place each breast half between two pieces of plastic or parchment. Pound thin and evenly with a rolling pin. Remove top layer or plastic or parchment and sprinkle 2 tsp salt and pepper on both sides of each cutlet.
- Dredge (or coat) chicken cutlets in flour, tapping off any excess.
- In a large skillet, heat 2 Tbsp olive oil until shimmering, add chicken and brown 3-4 minutes per side. Add 1 cup of bruschetta and white wine and bring to a simmer, making sure to cover skillet with a lid to keep in liquid. Once mixture has come to a simmer, remove lid and turn heat to low. Cook until sauce is reduced and thickened.
- While chicken is cooking, make asparagus salad: In a separate bowl, toss half of grated parmesan, asparagus, lemon zest and juice, red onion, cannellini beans and 1 tsp salt. Taste and adjust seasonings if needed. Drizzle with remaining olive oil.
- To serve, sprinkle the remaining ¼ cup of grated parmesan over chicken and place under broiler for 2 minutes to brown slightly. Serve chicken with a side of salad, topped with bruschetta and a lemon wedge.
MAIN Shakshuka (eggs poached in smoky tomato sauce)
Yield 4-6 servings
A Middle Eastern dish, the smoky tomatoes and sweetness from the sugar work together to create a dish that is part sauce, part stew. Feel free to play around and add more greens, extra beans, or even tofu in place of eggs to make this dish Vegan.
1 yellow onion, diced
6 cloves garlic, minced
2 carrots, diced
1 stalk celery, diced
1 Tbsp olive oil
1 tsp each salt and pepper
2 Tbsp paprika (smoked or regular)
2 tsp sugar
1 tsp chili powder
2 cans fire roasted tomatoes
eggs (as many as you like)
½ bunch dill, rinsed and chopped
½ bunch parsley, rinsed and chopped
Rice (optional--make a big batch at the beginning of the week and use throughout)
- In a large ovenproof skillet set over medium heat, saute onions, garlic, celery and carrots in oil for 10 minutes.
- Add salt, pepper, paprika, sugar, chili powder and canned tomatoes. Simmer for 10 minutes. Taste and adjust seasoning.
- Crack as many eggs as you’d like carefully into the bubbling tomato mixture and cook five minutes until whites are set.
- Place skillet in the oven under a low broil and cook eggs for an additional 2-3 minutes, or until yolks are cooked to your liking (I prefer medium, which takes about 3 minutes).
- Remove from the oven and sprinkle with dill and parsley. Serve hot with some tomato sauce over rice topped with an egg.
MAIN Granbett’s Pot Roast (Slow Cooker Recipe)
Yield 4-6 servings
Granbett is my sassy, stubborn grandmother. She grew up incredibly poor in the mill villages around Charleston, SC and never forgot her simple upbringing. She taught me to always pick up loose change on the ground, and I still do, and think of her every time! She would often make a pot roast when our relatively large family of cousins, etc would visit, and this recipe is inspired by that. If you want the true Granbett experience, make sure to serve with mushy collard greens that have been cooked for hours until they could not possibly be any more bitter...
3-4 lb boneless top round roast
2 sweet onions, thick sliced
4-5 carrots, cut into large pieces about 2 inches long
2-3 celery stalks, small sliced
5 cloves garlic, sliced
½ cup red wine of your choice (something bold like Cab Sauv, Old Vine Zinfandel, Bordeaux)
4 cups beef broth, warmed
- Get your slow cooker warming on low or preheat the oven to 275 F. Remove the roast from the oven at least 60 minutes before cooking and very liberally rub with kosher salt, black pepper, thyme, and garlic powder. The quantities aren’t super important. Just make sure you’re heavy on the salt.
- Heat a large frying pan over medium heat. Saute the onion, carrots, and celery in olive oil for 3-5 minutes to slightly soften and develop flavor. Work in batches if needed, and then put the veggies in the slow cooker when done. Add the garlic with the other veggies.
- Sear the roast on all sides in oil for 2-3 minutes per side, enough to form some deep brown crust and develop flavor. Don’t be afraid to really get some color out of it, so long as it’s not blackened! Nestle in with the veggies.
- With the heat still on the pan, add the wine and scrape any brown bits off the bottom of the pan, then add to the slow cooker.
- Add the beef stock, lid it up, and cook for 5 hours!
- I don’t always do this but if you’d like to make a gravy I’d recommend adding 3 Tbsp butter and 3 Tbsp flour to a sauce pan and cooking until the roux forms and begins to brown. Then add about 1-2 cups of the pot roast juices and cook until the roux dissolves, disperses, and thickens. Making a gravy may not be necessary if the liquid from the pot roast is thick enough to your liking!
MAIN Breakfast for Dinner Casserole
I made this dish this week because m kids have been begging for a Breakfast Dinner and I had some leftover sausage and potatoes to use up. The result was delicious: somewhere in between a quiche and a strata. It was fluffy, relatively straightforward and as comforting as comfort food gets!
1 pkg maple sausage links (chicken or pork), bacon or ground pork sausage
1 pkg frozen hash browns, cubed or 2 russet potatoes, peeled and cubed
1 yellow onion, chopped
1 Tbsp vegetable oil
2 cups milk
1 pkg cheddar cheese, divided
1 tsp salt and pepper
1 red bell pepper, stem removed, seeded and chopped
1 bunch green onions, chopped and divided
1 pkg biscuit dough, optional
- Brown sausage or bacon in a skillet until cooked through.
- Add hash browns and onions and continue to cook until slightly browned and softened. Don't worry about cooking all the way through since we'll be throwing this casserole into the oven to finish cooking.
- In a separate bowl, whisk together eggs, milk, half of the cheese, salt, and pepper.
- TO the sausage/hash brown skillet, remove from heat and add the red bell pepper and half the green onions.
- Preheat oven to 375 F and oil a medium-large baking dish.
- Pour sausage/hash brown mixture into baking dish.
- Pour egg mixture over top and distribute evenly.
- Sprinkle the top with the remaining cheese and green onions.
- Remove biscuits from pkg and separate discs.
- Add each disc to the top of the casserole, distributing evenly.
- Bake casserole for 25-35 minutes, or until eggs are set, mixture is bubbling and biscuits are browned.
SIDE Cajun Green Beans & Corn Roast
Yield 8-10 servings
These flavors work so well in combination with one another and what we love most about this dish is it's a One Sheet Pan Wonder, so there's very little cleanup. This side can also be enjoyed warm or cold so nosh on leftovers for lunch as a salad.
2 lbs green beans
4-6 ears of corn or 1 bag frozen corn
2 Tbsp Cajun seasoning
2 Tbsp olive oil
salt & pepper to taste
- Preheat oven to a low broil or 425 F.
- On a foil-lined baking sheet, spread out green beans and corn evenly, top with seasonings and olive oil, then toss to coat.
- Roast in the oven for 20 minutes, or until green beans are bright green and slightly crisp on the edges and corn is cooked.
SIDE Parsley Noodles with Lemon-Garlic Drizzle
We love this side for its simplicity, but don’t be fooled--it is packed with flavor and nutrients (what with all that parsley) and makes a perfect addition to any leftover meat that you might have on hand. If you want to splurge, buy the fresh pasta noodles in the cheese department.
1 pkg egg noodles (or vegan wide noodles)
1 Tbsp unsalted butter
½ bunch flat-leafed (Italian) parsley, rinsed and chopped finely
1 pkg chives, chopped finely
1 lemon, juiced
2 cloves garlic, whole
2 tsp salt, divided
½ cup packed basil
½ cup olive oil
- Cook noodles per package instructions minus 1 minute.
- While cooking, puree in a blender or food processor the following: lemon juice, garlic, half of salt, basil and olive oil. Set aside until ready to use.
- Once cooked, drain and toss with butter and the rest of the salt.
- Transfer to a serving bowl, toss still-warm noodles with parsley and chives.
- To serve, drizzle with homemade pesto.
SOUP Beef and Butternut Squash Chili
Yield 8-10 servings
Stew beef is on sale this week so I’m almost always going to build a soup around that! This chili still leans towards the savory side, mostly because that’s more my style, but if you’d like to tone down the savory and go for some pumpkin spice or cinnamon I think they would make fine additions. The butternut squash doesn’t add so much sweetness that this loses its “essence of chili.”
1 ½ lb stew beef
1 medium butternut squash, peeled and cubed ½ inch thick
½ yellow onion, diced
3 cloves garlic, minced
1 cup vegetable stock
1 can kidney beans
1 can black beans
1 can crushed tomatoes
1 Tbsp chili powder
1 tsp smoked paprika
Shredded cheese, for garnish
Sour cream/greek yogurt, for garnish
- Heat a large dutch oven over medium heat.
- Toss the beef in all-purpose flour and sear for 3-4 minutes in olive oil. Add a hefty pinch of salt during cooking.
- Remove beef and set aside. Add more oil, plus butternut squash and onion. Sauté for 5-7 minutes to develop color and soften. Add a pinch of salt during cooking.
- Add garlic and sauté 2-3 minutes until garlic begins to brown.
- Add stock, beans, tomatoes, spices, and beef and bring to a boil.
- Reduce to a simmer and let cook for about 1 hour until beef is tender. *
- Serve, garnishing with cheese and sour cream/greek yogurt
Note: This recipe is a good candidate for a slow cooker to get the beef nice and tender.