Dinnertime is dwindling, between carpool, ball practice and dance classes, not to mention homework, honey-do lists and the laundry – dinner time can be another chore on the long list that gets put off until later, or never cooked at all! I want to make meal planning a little easier for you, with a few menu ideas, shopping lists and quick meal prep to get it done and show you how easy it really can be to feed your family a healthy homemade meal.
Don’t over think it, many people quit before they even start, thinking cooking has to be complicated. With this weekly menu, save time and money and be sure to make enough to turn into leftovers. Beef Brisket turns into Beef Sliders the next day or get creative and whip up your own beef quesadillas. Basil Lime Chicken is great on its own but double the recipe and turn the leftovers into the full of flavor Mexican Chicken Orzo Salad – full of pantry friendly ingredients to keep on hand.
1 (5-6 pound) brisket
2 pounds boneless skinless chicken breast
Dried basil leaves
Light brown sugar
Dry onion soup mix
Low sodium soy sauce
Sweet Rolls – I like Hawaiian
REFRIGERATED & FREEZER:
1 cup chopped tomatoes
1 Red onion
1 bunch green onion
1 jalapeño pepper (may used jarred)
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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