It’s time for another Meal Plan post! Recently, we’ve decided to decrease the amount of carbs we eat on a daily basis, so all of our dinners have been low carb. Here’s what we’re having this week!
Over the weekend, I made Buffalo Chicken Stuffed Peppers. It’s essentially buffalo chicken dip in roasted bell peppers. I put 4 bell peppers in the oven at 400 degrees for about 20 minutes and then started to make my dip. I used 1 package (8oz) Neufchatel cheese, ½ cup Frank’s Red Hot Buffalo sauce, and ½ cup Hidden Valley Light Ranch dressing. Put it all in a sauce pan and mix together until it’s smooth. Then add a can of chicken or about 8 oz cooked and shredded chicken. Divide the dip between all four bell peppers, top with cheese (I used cheddar), and put it back in the oven until the cheese is melted. They were so delicious!
Tonight, I’m making Cauliflower Delight. This used to be called Quinoa Delight, but we’re not eating grains much right now so I tweaked the recipe a bit. This is a super simple, failproof recipe. Take a head of cauliflower and rice it in a food processor. In a skillet on the stovetop, cook 1 pound of ground turkey or beef and half of a diced onion. Add plenty of seasoning- I like salt, pepper, garlic powder, and rosemary. Once the meat is cooked, add 1 jar of pasta sauce and stir until the sauce is bubbly. Add the riced cauliflower and cook it until it’s at the tenderness you prefer. We tend to keep it a bit less tender so it mimics the texture of quinoa. To make quinoa delight, half the amount of turkey and add 2 cups of cooked quinoa. I like to top it with shredded mozzarella!
Tuesday we are having Nacho Stuffed Bell Peppers. Basically just follow the same recipe as the Buffalo Chicken Stuffed Peppers but fill them with your choice of nacho toppings. We will be using ground turkey, refried beans, salsa, cheese, sour cream, and avocado.
Wednesday we will be having Pesto Chicken “Pasta.” Just cook some chicken and toss it in pesto sauce once it’s done. We will be using zucchini noodles for our pasta since they are good cold and it’s been hot here, but feel free to use spaghetti squash or any other type of veggie noodle!
On Thursday, we will be having steak and loaded mashed cauliflower. I made this last week and it was delicious! I just sear the steak in butter and cook them to medium rare. Then I use the mashed cauliflower found in the frozen vegetable section, cook it according to the directions on the package, and then add my own toppings. We like to add cheese, sour cream, and bacon.
As always, we don’t plan weekend meals because we either eat leftovers, go out, or play it by ear!
Questions for you:
What are you having for dinner this week?