The meal plan for this week is inspired by great side dishes. Creamy Dill Potatoes are the star of any plate, and Brussels Sprouts with Peaches and Bacon are full of flavor.
The links to the recipes in this week’s meal plan are below. To listen to me walk you through this meal plan, listen to the end of Jump to Recipe: E110 – Food, Culture and Connection with Becky Hadeed by clicking the play button below, or search for Jump to Recipe wherever you get your podcasts. In this episode I talk with talented podcast host Becky Hadeed about her show, The Storied Recipe, and its themes around food, culture, love, and connection.
Listen to Episode #110 of Jump to Recipe Here:
Meal Plan #110 Links And Instructions:
|Day and Meal Names||Links and Instructions|
Zucchini Parmesan with Egg Noodles
|• Zucchini Parmesan served with egg noodles cooked according to package directions.|
• Optional: Boneless, skinless chicken thighs seasoned with salt, pepper, and oregano and baked.
Mashed Butternut Squash with Pork Tenderloin
|• Mashed Butternut Squash|
• Pork Tenderloin
• Rice of your choice (I’m recommending wild rice) cooked according to the package directions.
Creamy Dill Potatoes with One-Pan Asparagus and Shrimp
|• Creamy Dill Potatoes|
• One-Pan Shrimp and Asparagus
Brussels Sprouts with Peaches and Bacon with Chicken Breasts
|• Brussels Sprouts with Peaches and Bacon|
• Plain baked chicken breasts
• Plain cooked quinoa
Baked Potato Casserole with Steaks
|• Baked Potato Casserole |
• Green salad
|Extra Resource:||Here is the printable and form-fillable meal planning worksheet that goes with this meal plan :-) The recipe titles in the left-hand column are hyperlinked so you just need need to click on them to see the recipes.|
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