This Week’s Meal Plan

Are you in need of a weekly meal plan but all out of ideas? It’s your lucky day! I’m sharing this week’s meal plan that is delicious and easy! I always meal plan on Sundays to ensure that my family maintains healthy eating habits and gets all their nutritional needs met.

Chicken Fajita Soup is a great way to start the week. It’ll warm you up from the inside out. I love using this recipe for an easy and delicious fajitas soup and to add a little extra spice I add my jalapeno cheese crisps for dipping. You can find the recipe below:

Monday

4 slices of bacon

1 cup freshly shredded Parm

1/2 cup shredded cheddar

1 fresh jalapeno sliced

Fresh ground pepper

Preheat oven to 375. in a large nonstick skillet over medium heat cook bacon until crispy.

Drain bacon on a paper towel-lined plate, pat dry then chop. Spoon about 1 tbs of parm into a small mound on a large baking sheet and top with 1 tbs of cheddar. Pat down and top with bacon and jalapeno and pepper. Repeat. Bake for 12 minutes and let cook for one minute. Serve on top of the soup and enjoy!

Tuesday

Wesley has suddenly started to LOVE meatballs again! Which I’m so happy about because he isn’t a big red meat eater. I have been eyeing Half Baked Harvet’s Simple Baked Cheesy Meatballs and know he’ll love them, and they’ll make great leftover subs!

Wednesday

We typically do rice bowls and roasted veggies on Wednesday nights but this week we’re trying farrow since I use it in a lot of my salads, and it’s so easy to make.

Since I only meal plan Monday-Friday, I’m sharing Sunday night’s recipe. You’re gonna want to save this one as it makes great leftovers for Monday’s lunch!

Farrow Salad

Cook Farrow according to the package but add two chicken bullion cubes to the water! Let cool.

Dressing:

Two heaping tbs of Trader Joes Aioli Garlic Mustard Sauce

1 tbs of olive oil

1/2 cup of warm chicken broth

Mix the Aiolic Garlic Mustard Sauce and olive oil together in a Tupperware container. Whisk in warm chicken broth so it makes a dressing. Cover and refrigerate for at least 30 minutes.

On a serving plate add 3 cups of arugula, top with farrow, add dressing, and top with a feta or goat cheese. Serve along your favorite meat and roasted veggies (it’s sooooo good).

Head to my IG page or the rest of my recipes and cooking videos! Happy Sunday everyone.

xx

Emily