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Weekly Meal Plan {3/1}

By Courtney 6 Comments

Do you guys know that I originally typed out this post as 2/29? It took me (more than) a second to realize, duh, we’ve arrived at March already…I can hardly believe it. Here’s to hoping for a great month ahead, for all of us!

But now, let’s get to the meat and potatoes, if you will, of today’s post. Here’s a look at our meal plan from last week:

Sunday: Turkey dinner at my parents’ house

Monday: Oven Baked Chicken Fajitas with sautéed black beans and brown rice (not pictured)

Oven Baked Chicken Fajitas

These were incredible and SO easy not only to make, but make ahead, too. I prepped them on Sunday and they were ready to go for Monday!

Tuesday: Pork Chops with Balsamic Roasted Vegetables

Pork Chops with Balsamic Roasted Vegetables

This came out of the most recent issue of Cooking Light magazine, and it was fantastic. The vegetables were great, the pork was tender…all around, an awesome meal. The recipe includes that you top with gorgonzola, but we omitted that. Not one of our favorites.

Wednesday: Spaghetti and Meatballs in Tomato-Basil Sauce

Spaghetti and Meatballs in Tomato-Basil Sauce

Yet again, another Cooking Light recipe! We used veggie spaghetti and topped it all with a little Parmesan cheese. Amaaaaazing.

Thursday: Out to dinner at Tala! You guys already saw what we had, but I must say that the salad I started with was incredible. It was the Kale and Quinoa salad, which was topped with dried cranberries, roasted butternut squash, toasted sunflower and pumpkin seeds, and a honey dijon vinaigrette

Kale and Quinoa salad

It was incredible and I could totally foresee making this on my own.

Friday: Leftovers (more chicken fajitas for me, and spaghetti for Jay)

Saturday: Wing it – we had plans to visit our friends Brian and Mal, so as of the time I typed up this post, I still wasn’t sure if we were eating there or not. But I’m sure I’ll be filling ya in on that tomorrow. Winking smile

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Related

March 1, 2015 Filed Under: Meal Planning Tagged With: Cooking Light magazine, Oven Baked Chicken Fajitas, Pork Chops with Balsamic Roasted Vegetables, Spaghetti and Meatballs in Tomato-Basil Sauce

About Courtney

I'm a working mom of two beautiful little boys, Lucas and Alex, and I began writing Sweet Tooth, Sweet Life in April 2010. I enjoy chronicling my love of food (healthy and indulgent!), baking, motherhood, fitness, fashion, and everything in between!

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Comments

  1. Angie @ Pint of Goals says

    March 1, 2015 at 7:27 am

    I make those same oven baked chicken fajitas all the time! They are ridiculously easy to make, and I like how crunchy the vegetables are. Thanks for sharing the meatball recipe - I'll add that to my meal plan this week :)
    Reply
  2. Taca @ A Side Of Dessert says

    March 1, 2015 at 8:59 am

    Mmmm, everything looked absolutely delicious! Love the spaghetti and meatballs!
    Reply
  3. kristin | W [H] A T C H says

    March 1, 2015 at 10:12 am

    i have been making kale and butternut squash quinoa bowls almost weekly. so delicious. i've been loving it with a tahini maple dressing.
    Reply
  4. Katie @ Live Half Full says

    March 1, 2015 at 6:20 pm

    Turkey Dinner sounds amazing! Here's my plan for the week: http://www.livehalffullblog.com/2015/03/01/meals-workouts-31-37/
    Reply
  5. Lauren says

    March 2, 2015 at 11:52 am

    Hi Courtney! What did you do to prep the fajitas ahead? Just chop everything so it was ready to go? Or did you actually assemble it in the baking pan the night before? I am definitely going to make these this week!
    Reply
    • Courtney says

      March 2, 2015 at 11:56 am

      Hey Lauren! I actually put everything in the 9x13 pan the day before so all I needed to do was literally pop it into the oven. It was amazing!!
      Reply

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Sweet Tooth Sweet Life
Court Profile CircleI'm Courtney, a 30-something wife and working mom living in upstate NY. I'm a food lover, fitness enthusiast, baker extraordinaire and lover of all things sweet.
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