Weekly Meals

Week of 2/17 – 2/21

Sweet & Sour Pork with a Sesame Crust Carolyn Malcoun  Monday: Sweet & Sour Pork with Sesame Crust

I plan to add broccoli to this pork dish and drizzle the sauce on top of both the pork and broccoli. It would be great on top of cauliflower rice! Serving size: 4-5 ounces pork

Recipe: Sweet & Sour Pork

Ceviche with lime and cilantro  Tuesday: Ceviche Tostada

I love how the ceviche is served in this recipe! Tilapia or even shrimp could be used to make this ceviche. I do not use tarragon leaves often enough to buy them so I will use fresh cilantro instead. Serving size: 1 cup ceviche

Recipe: Ceviche Tostada

Sheet-Pan Teriyaki Ginger Sesame Chicken & Broccoli with yellow and red bell peppers, broccoli, and chicken on a sheet pan  Wednesday: Sheet Pan Teriyaki Ginger Sesame Chicken & Broccoli

Here’s the quick sheet pan meal of the week! What is easier than putting everything in a bowl, tossing it with a sauce, and putting it on a sheet pan to finish?! Serving size: 1 to 1 1/2 cups

Recipe: Sheeet Pan Teriyaki Chicken and Broccoli

Chicken Enchiladas Recipe  Thursday: Chicken Enchiladas 

This recipe has a lot of ingredients so use a canned enchilada sauce if you prefer to make preparing dinner a little bit easier. These enchiladas make great leftovers for lunch the next day! Serving size: 2 enchiladas

Recipe: Chicken Enchiladas

Greek Cauliflower Rice Bowls with Grilled Chicken Carolyn Casner  Friday: Greek Cauliflower Rice Bowls with Grilled Chicken

This is a new recipe I found recently in Eating Well Magazine. Use any frozen cauliflower rice you have leftover from Monday’s dinner for this meal! Serving size: 4 ounces chicken with 1 cup cauliflower rice

Recipe: Greek Cauliflower Rice Bowl

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