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It’s Meal Plan Monday, and I am loving this week’s lineup! I am trying out a new concept I’ve been researching on metabolic confusion and rotating days of higher-carb meals and low carb. I sat down yesterday and mapped out which days need to be which as I planned this week, and then browsed the various plans depending on the day. For the Low-carb days, I chose from the diabetic or quick and healthy lists. Really cool feature? You can see nutrition info for each recipe as you are planning! For my normal days, I opted for family-friendly dishes!
If you haven’t gotten hooked on eMeals yet, go read this post now! As usual, click the pink links (or the photos) for the individual recipe!
Monday: Smothered Tomato-Pesto Chicken with Citrus Spinach Salad
Low-carb dish right here, and it looks so good! Fresh mozzarella is my absolute favorite, so I was sold immediately on this one. Served with a unique salad for a fresh side option, it’s a healthy win!
Cooking tip: These enameled cast iron skillets are awesome for quick cleanup! They go right into the dishwasher!
Tuesday: Ranch Chicken Enchiladas
If the words ranch, chicken and enchilada didn’t sell you on this one, we can’t be friends. Okay we can, but seriously. My mouth is watering and I am counting down for tomorrow’s dinner! It looks so good!
I may try doing the chicken in my Ninja Foodi to speed up the process. It’s Addie’s birthday, and I want to spend as much time as possible with her!
Wednesday: Mushroom and Swiss Chicken with Fruit and Nut Arugula Salad
Low carb day again, but this looks so delish that I don’t think I’ll be missing them! Cheesy smothered chicken and a flavorful side salad that I think the whole family will love!
Rather than pound the chicken, I use my Close n Cut to easily halve the chicken breasts! It makes it so easy and they cook much faster.
Thursday: White Chicken Skillet Lasagna with Roasted Asparagus
I mean if you are going to have carbs, this is the way to do it! Yum! Add that cast iron flavor for an easy weeknight crowd pleaser!
Friday: Sheet Pan Fajitas
I’m planning to eat mine in lettuce leaves as the recipe suggest for a low-carb option. I’ll serve warm tortillas (mad props to a good tortilla warmer!) for my family. I love meal recipes like this where I can modify for my needs and still get them to eat.
Cooking tip: Use a Stone Bar Pan to keep the food hot! Check out this awesome tutorial for how to easily cut an avocado, too!
Saturday: Tomato Gravy Mozzarella Burgers with Herbed Spaghetti Squash
My in-laws are coming Saturday, so. I wanted something that was easy but delicious! This just sounds fantastic, and I can serve with regular pasta for them, spaghetti squash for me! (Read my tutorial for how to cook a spaghetti squash here)
Sunday: Sheet Pan Rosemary Chicken
Look at all that flavor! I use chicken breasts instead of thighs, but otherwise plan to make this one just as it is!
Cooking tip: Use the Rapid Prep Mandoline to cut up veggies quickly, and keep your fingers safe!
Another week of meals in the books! I love that it only takes me about 15 minutes to meal plan and grocery shop from my phone!
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