The weather is spring-like here in Northern California so this week I’m focusing on lighter than usual recipes leveraging some great spring flavors. This week you’ll find a little bit of everything, from greek chicken to crispy chipotle tacos and stuffed shells - something for everyone.
As with all of my weekly meal plans, proteins can be swapped out if you don’t like the protein in the recipe. I’m a pescatarian so if we’re having pork or chicken, I will usually substitute it for some white fish. Eat the protein you like. A meal plan will only work long term (and any fitness or wellness program) if you like the foods you’re eating. So take this and adjust as necessary.
Let me know what you’ll be eating this week! And if you make anything from this post, tag me on Instagram so I can share it with my followers (@kimberleykasper).
Sunday
Image: Cooking Light
I will be making this delicious (and healthy) Mediterranian Chicken and Bulgar Skillet. I love a one-pan meal - they are easy to make, look great when serving, and taste delicious. This recipe is straightforward and takes about 45 minutes from start to finish (25 minutes of active prep - the rest is cooking time). I will serve this with a greek salad (cucumber, tomatoes, red onion, olives, olive oil, vinegar).
Monday
Image: What’s Gaby Cooking
Happy President’s Day! Monday night we’re going with a classic Americana meal - pulled pork. And because this is done in the slow cooker, this recipe couldn’t be easier to make. I always have a frozen pork roast in the freezer and place it frozen in the slow cooker with all other ingredients, set the slow cooker, and walk away. In eight hours you have this incredible meal I guarantee everyone will love. We serve these on King’s Hawaiian rolls (toasted) but if you’re going low carb, you could serve this over salad. And if you’re a vegetarian, use Jackfruit - you won’t even notice a difference. So yummy!
Tuesday
Image: Half Baked Harvest
If it’s Tuesday, it must be tacos! This week we’ll be making these Crispy Chipolte Chicken Tacos from Half Baked Harvest. They are incredibly easy to make (everything can be prepped the night before) and a crowd-pleaser. If you’re vegetarian, you can replace the chicken meat with Beyond Burger meat (highly recommend). And if you’re doing the low-carb lifestyle, replace the corn tortillas with low-carb tortillas. Don’t forget the cilantro-lime ranch - it is like the cherry on top of the sundae - and can be made ahead of time.
Wednesday
Image: SkinnyTaste
This is one of my favorite spring-time recipes - Honey-Teriyaki Salmon with Cauliflower Rice and Asparagus. This is another one of those super easy, weeknight dinners because you can start marinating the salmon the evening before or before walking out the door to work/school in the morning. Asparagus just screams spring and serving this over a bed of cauliflower rice makes the dish.
Thursday
Image: Half Baked Harvest
The Thai red curry I made last night used kale, so I have leftover kale to use so Thursday I am going to make this delicious Kale Caesar Salad with Sweet Potatoes. This recipe takes a bit longer to make on a weeknight so you could prep everything the night before if you wanted to. Otherwise, the sweet potatoes take the longest to cook but are so worth it. The flavors here are so incredibly good and if you’d like to add protein, you could add grilled chicken, fish, or tofu.
Friday
Image: Half Baked Harvest
If it’s Friday, we’re almost always having pizza. This Sweet and Spicy Tomato Basil Pizza is your basic pizza with a little bit of a kick from the red pepper. Don’t love red pepper or want a kick? Either scale it back or omit it. If you’re vegetarian, use Beyond Burger Sausage (takes like the real thing). And if you’re watching your carbs, use a cauliflower crust.
Saturday
Image: Cookie + Kate
I like to make a heartier dinner on Saturday night so this week I will be making Stuffed Shells. These are so easy to make, the flavors are incredible, and please a crowd. If you need to add protein, you could easily add some ground turkey or chicken, ground tofu flavored with Italian spices, or ground Beyond Beef. But honestly, you won’t miss it. I serve these with a big salad, some crusty bread, and a pinot. Cheers to Saturday night!