Sharing what’s on next week’s meal plan in the Thaler house. I actually planned this menu for this week but I forgot I had a Blue Apron shipment coming, so I just went-with-the-flow, adjusted plans, and celebrated that I don’t have to meal plan for next week!
Pioneer Woman short ribs recipe I’ve made once before and we both loved. I have a good bit of polenta in my pantry so I’m trying to use it up by serving it as a bed for the short ribs. I may add a steamed frozen veggie or just a simple tossed salad to this meal for some green goodness!
Serve fish tacos on corn tortillas with homemade salsa + shredded cabbage + avocado + sliced jalapenos for heat. This red beans and rice recipe makes a LOT so I will probably eat that for lunch this week.
- Bison burgers + Black Bean and Quinoa Burgers on homemade rolls with baked sweet potato wedges + salad
For the bison, I simply add some salt and pepper to ground bison and form into large patties. Cook over medium high heat in a cast iron skillet or on the grill. This veggie burger recipe is one of my favorites AND it freezes well so I am planning to make a big batch and freeze the leftovers for quick lunches in the future.
- Crunchy Thai Quinoa Slaw with Edamame & a Peanut Dressing – with added grilled chicken for husband’s packed lunches
Husband’s packed lunches also get: carrot sticks (sometimes including celery or sliced bell pepper), a sliced apple and a Larabar.
- Breakfast burritos + strawberries & bananas
This week’s burrito recipe included roasted sweet potato cubes, sauteed onions, Vital Farms scrambled eggs + shredded cheese on a whole wheat wrap.
First, wash and cube 2 sweet potatoes. Toss with olive oil, salt, pepper, chili powder, paprika and some cayenne. Roast at 375 for 20-30 min or until fork tender. Dice a white or yellow onion and saute in some olive oil until translucent. Season with salt and pepper. Combine sweet potatoes and onions in a storage container and refrigerate until needed.
I scrambled 4 eggs at a time and used half each day. This way I only had to dirty a pan cooking eggs every other day.
To assemble burritos, I used two wraps each day, since they were too small to stuff everything into just one. Eggs + sweet potato/onion mix + shredded cheese. Wrap up and sear in a pan. Wrap in tinfoil if needed on-the-go.
Brought these both to a fitness expo and the attendees loved them! Plus I’ve been making the P.B. Chocolate Chip ones for years and they are always a crowd pleaser. Added bonus: neither one of these recipes requires baking and they store extraordinarily well in the refrigerator.
Let me know if you plan to try out any of these recipes for your weekly menu!