Well, we’ve survived the first week back to school over here! One thing that we always make time for as a family is staying active, whether that means lifting weights, riding bikes, or going on a walk. The Tenessee evenings have started to cool down a bit, so we love spending time outside after dinner. Speaking of dinner — here are five of the meals that are powering us through this week!
Tex-Mex Monday: Sheet Pan Chicken Fajitas
These seasoned chicken and veggie strips are the best way to celebrate National Fajita Day. They’re ready in 30 minutes, packed with punchy flavor, and amazing as leftovers!
Hot tips
- Pile the chicken and veggies into warm homemade flour tortillas with sour cream, guacamole, salsa, and cheese. Or, make a bowl with black bean rice, greens, and your favorite toppings.
Turn-Up-The-Heat Tuesday: Korean Spicy Noodles
Sometimes, I crave a spicy dish — and today is one of those days. I’m obsessed with these silky sweet potato noodles tossed with tender beef, veggies, and a flamin’ sauce. Cravings = satisfied!
Hot tips
- Adjust the spice levels to your preference. If you’re cooking for those with a more sensitive palate, cut back on the Sriracha and red pepper flakes.
- These are my favorite sweet potato noodles, but if you don’t have time to purchase them on Amazon, you can also find them in most Asian specialty stores.
- Pair the noodles with kimchi or homemade sauerkraut to cut through the heat.
That’s-A-Wrap Wednesday: Bacon Wrapped Chicken Breasts
Did you know that there are three bacon holidays every year in the U.S.?? If you love bacon as much as I do, you’ll be drooling over these sweet and smoky bacon-wrapped chicken breasts.
Hot tips
- Use a meat thermometer to make sure the thickest part of the chicken breasts reach 165°F.
- I usually serve the chicken with fresh herbs, mashed potatoes, and roasted broccoli or a cucumber tomato salad.
Cozy Thursday: Mushroom Barley Soup
It’s been a while since we’ve had a soup on the menu! I love how quick the prep is for this mushroom barley soup (10 minutes), and it’s super hearty and delicious. You can’t go wrong!
Hot tips
- This Dutch oven is my absolute favorite for soups and other one-pot dishes.
- Load up on fresh herbs (this is one of my secrets for amazing food)! Dill and parsley are my go-to’s.
- Complete the meal with a hunk of fresh sourdough or any other bread you have on hand.
15-Minute Friday: Sheet Pan Salmon and Veggies
Weekends are always extra busy for us around this time of the year, so I gravitate towards the easiest dinners possible. This sheet pan salmon and veggies is so colorful, nutrient-packed, and customizable!
Hot tips
- Use any veggies you like — this meal is the perfect opportunity to use up those carrots, bell peppers, or Brussels sprouts you have laying around.
- Got leftovers? Make a rice bowl with them for lunch tomorrow!
Breakfast of the Week: Avocado Toast
Now, this isn’t your average avocado toast. Spruce it up with a poached egg, bacon strips, mozzarella cheese, pickled red onions… you name it!
Dessert of the Week: Jello Fruit Cake
My sister used to bring this Jello cake to every family party, and it would always be devoured first. After trying it, I understood the hype — and now, it’s one of my favorite desserts to make when I have tons of fresh fruit.
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