OK so I promised I would add my recipes from last week’s meals so wouldn’t this week be a good time for that? As much as I love to blog I hate that it always falls last on my list! My goals for this year was to blog twice per week and I’ve not exactly been keeping up with that. But here’s to a new day and a new week!
Meal planning for me has been quite a bit easier when I take on less! I also have a nice stash of on-hand meals ready for my kids in case a certain dinner I have does not impress. I know that a lot of people say they don’t want to make more than one meal for their family and although I can definitely relate, I also am not going to let my kids pickiness stop me from making healthy stuff for myself. So I usually do a little variation on what I’m eating to make it more kid friendly.
So for last week our two main meals were Chicken Tortilla Soup and 21 Day Fix Chicken Fried Rice. On Friday I did salmon and asparagus foil packs!
Chicken Tortilla Soup – crockpot
2 chicken breasts
1 can diced tomatoes
1 onion, diced
1 cup frozen corn
1 can black beans, rinsed
1 32 oz container chicken broth
large handful of cilantro
1 tsp each, cumin, garlic powder, salt, pepper, chili powder
Place all ingredients in crockpot on low for 8 hours. Shred chicken once cooked and return it to the crockpot.
Kid Friendly modifications: My kids have weird things about stuff being mixed up together. So I separate out the chicken for them and since neither of them like corn (weird) I give them another veggie like broccoli or something (usually only my oldest will eat the veggie, we’re still working on the little one!) Then I usually give them a few tortilla chips to go with their chicken.
21 Day Fix Chicken Fried Rice
2 cups cooked rice (I use a rice cooker)
2 chicken breasts, cooked, chopped and sprinkled with coconut aminos and sesame seeds
1 bag frozen mixed veggies (I like the “coastal blend” from Whole Foods)
Cook diced chicken in a pan with cooking spray until done. Add in coconut aminos and sesame seeds to taste. Set aside and cover. Cook frozen mixed veggies until tender, add chicken back in and mix with rice. Portion using your 21 Day Fix green container.
Kid Friendly modifications: Again, I just separate everything! and I add a little butter to the rice.
Salmon and Asparagus Packs
2 wild caught sockeye salmon filets (I get mine frozen from Costco)
10 asparagus sprigs
olive oil, salt and pepper
Lay out two long pieces of foil and put 5 asparagus sprigs in each. Drizzle with olive oil. Place defrosted salmon on top of asparagus and drizzle with olive oil. Sprinkle with salt and pepper to taste. Put sliced lemons on top and add dill if desired. Fold up long-sides of the foil and make a fold. Repeat with short sides. Place on a baking sheet and bake in 400 degree oven for 20 minutes or until desired doneness.
Kid Friendly modifications: OK so my kids don’t eat salmon. So I do fish sticks (love Whole Foods fish sticks) and the asparagus for them.
These recipes are pretty easy and include some kid friendly modifications that will hopefully make your meal planning for a week pretty stress free. I like when my dinner is already made (hello crockpot!) and I can eat things that are still healthy and don’t take a ton of time! If you are in need of more meal planning help, please feel free to email me at firstname.lastname@example.org and I would love to chat with you!