Welcome to Week 1 of the Dinner Divas Weekly Meal Plan. Let’s get right to it, shall we?Friends, I’m excited to announce I’ve joined a meal plan group. My friend Cheryl of Pook’s Pantry has put together a group of 6 bloggers who will all work together every week to bring you a week’s worth (5) entree options plus 2 extras. The extras could be salads, sides, desserts, beverages, snacks–anything, well, extra!
We’ll be posting our weekly meal plan bright and early every Friday morning for the following week. That way, you can round up ingredients over the weekend to be ready to roll on Monday. Or even plan ahead and make some make-ahead-ables on Sunday.
Start your week off nice and easy with One Pot Chicken & Spinach Pasta with Creamy Sun-dried Tomato Sauce from Pook’s Pantry. It’ll be on the table in 30 minutes, and you’ll only have one pan and a knife or two to wash up when you’re done!
Tuesday’s meal comes courtesy of Sarah from The Chef Next Door. This Skillet Pork Marsala with Roasted Asparagus packs a ton of flavor courtesy of a seasoned flour dredge for the pork and flavorful Marsala sauce we all know and love. Bonus? The asparagus is roasting in the oven while your main is cooking on the stove top. This recipe is a two-fer, as they say!
Light, healthy and full of contrasting textures and flavors, this Chicken Banh Mi Rice Bowl from Susan of Girl in the Little Red Kitchen pays homage to the flavors of a traditional Banh Mi (basically a Vietnamese submarine sandwich) in a no-fuss, easy-for-weeknight rice bowl.
Another healthy family favorite, these vegetarian Crispy Black Bean Burritos with sauteed vegetables and brown rice. And cheese. Because cheese is delicious! How long will they take to make? About 30 minutes, start to finish. Thanks to Kirsten of Comfortably Domestic for this delicious recipe!
Pook’s Pantry brings a bonus for Friday–meal-prepped Low-Carb Chicken Fajita Lunch Bowls! If you’re not worried about the low-carb part, she says you can add a tortilla or a scoop of rice to the bowl. Or both! Full of flavor and gorgeous colors, this is one healthy choice for Friday night plus a picnic lunch over the weekend. Put this recipe in your back pocket for your lunch prep on weekends as well.
And there you have your 5 entrees for your weekly meal plan. Now, for the extras!
Our first extra is this gorgeous Smashed Roasted Beets with Goat Cheese Dressing recipe from Susan of The Wimpy Vegetarian. Simple, colorful, healthy and perfect. I don’t know about you, but sweet roasted beets paired with tangy goat cheese is one of my favorite combinations.
Last up this week, I have a quick-to-put-together Summer Salad with Roasted Apple Vinaigrette. Make yours just like mine, or add your favorite greens, crunchy and creamy mix-ins, and toss it with my sweet-tangy roasted apple vinaigrette. This is also a great one to send for lunch. Just pack the dressing separately and toss at lunchtime.
Weekly Meal Plan: Week 1 brought to you by the “Dinner Divas.” Here we are!
Many thanks to Cheryl of Pook’s Pantry for wrangling our weekly meal plan group. I hope you enjoy our offerings, and don’t forget to look for them every Friday morning!
Take care, and have a lovely day.