When I think about meal planning, I like to start with the proteins. I like to have a few days that I use chicken, one or two days I use beef, and then at least one day of the week, I celebrate with seafood. This week’s meal plan is exactly what I like to see. It has something for everyone, featuring a variety of protein options.
Painless Monday: Chicken Ranch Wraps
What’s better than killing two birds with one stone on a Monday night? These chicken ranch wraps are a crazy easy and fast meal, and they’re also great for on-the-go or school lunches throughout the week (so double or triple up the recipe!).
Hot tips
- Make a huge batch of instant pot shredded chicken for these wraps. Make enough for dinner and lunches throughout the week. Save even more time by making the chicken on Sunday night and storing it in the fridge for the week.
- Prep the wraps the day of (or night before) eating them. If you have leftovers, keep the chicken ranch filling separate from the other ingredients and assemble the wrap later.
- Serve with homemade french fries or air fryer potato chips.
Tex-Mex Tuesday: Mexican Stuffed Bell Peppers
I can’t go a week without having something Tex-Mex or Mexican. This week, I’m going for stuffed peppers with a Mexican flavor spin. Even just the way these look makes me want to have a fiesta!
Hot tips
- If you like softer peppers, blanch them before filling. If you like a tiny bit of crunch, fill the raw peppers.
- We like using lean turkey, but feel free to substitute with whatever ground meat you have. Ground beef is a close second in our book!
- Serve with a simple cold salad like broccoli cucumber and tomato salad or tomato mozzarella salad with lettuce.
“World” Wednesday: Classic Chicken Kiev
I love trying different cuisines from all around the world. I definitely have my favorites, but I’m always up to trying new things. Even though this chicken Kiev is well-known by my Slavic family, I’m sure it’ll be new to many of you, my fellow cooks! Give it a whirl!
Hot tips
- To save on time, prep the herb butter ahead of time. Anytime between one day to a week ahead is great!
- Remember to tenderize the chicken. Chicken breast tends to be a little dry and tough, so use a meat mallet to pound it and make it more tender and keep the thickness even throughout.
- Check out the recipe post for ideas on ingredient substitutions and alternate methods of cooking (air fryer, oven, or stovetop).
Oven-Baked Thursday: Sheet Pan Chicken Thighs
These sheet pan chicken thighs cook right along with your choice of roasted veggies. Literally all you have to do with this meal is throw the ingredients on a sheet pan, season, and bake. This is as “hands-off” as it gets!
Hot tips
- Substitute or add any veggies that are in season, on sale, or your favorite. Carrots, tomatoes, broccoli, and potato wedges are all great options!
- Use bone-in thighs when possible. Bone-in thighs are usually cheaper and they bring more flavor to the dish than their boneless counterparts.
- Line the sheet pan with aluminum foil to make cleanup even easier! You’ll have no dishes to wash whatsoever!
“Fire” Friday: Grilled Lobster Tail
Not only do we like to fire up the grill on Friday, but sometimes we like to make it a little fancy, too! There’s nothing hard about lobster, even though it may look a little intimidating. Don’t worry — this lobster recipe doesn’t bite! You’ll be the one “biting” into this scrumptious seafood dish this time.
Hot tips
- Rely on a meat thermometer to tell you when the lobster is done. 140°F is the sweet spot where the lobster is cooked through, tender, and juicy.
- Pair the lobster with Parmesan risotto or mushroom risotto.
- If you don’t want to use the grill, broil the lobster in the oven instead. Turn your broiler on high and cook until the lobster is white and opaque and reaches an internal temperature of 140°F. Don’t forget to flip it about halfway through cooking!
Weekend Wonder: Bratwurst Casserole
I’ll be honest — this bratwurst casserole is something you can serve at any time of the day. If you need a breakfast option, make this. Dinner? Yep! Midnight snack? We won’t say no! If you’re having it for dinner, I suggest a cold salad or pico de gallo on the side. For breakfast, put a fried egg on top and you’re covered!
Soup of the Week: Broccoli Cheddar Soup
Pick the chilliest or rainiest day this week and make this comforting, creamy soup. It’s one of my favorite soups to relax with and dip freshly toasted bread into. Plus — it helps me get more broccoli in my diet!
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