This week’s meal plan includes Crispy Chicken Milanese with Grinder Salad, Taco-Stuffed Sweet Potatoes, Arroz con Pollo, Creamy Tomato Pasta and the most delicious Lamb Chops. Where appropriate, we’ll include seasonal swaps so you’re not eating hearty soups and stews in summer or refreshing salads in winter. 🙂
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Kid-approved. The chicken is pretty much just a giant version of a chicken nugget and the salad is creamy, zest and delicious. Leave out the onions for picky-eaters!
Meal-prep friendly: I often prep a huge batch of the chicken. You can go two ways: Cook all the cutlets and keep them for up to 3 days in the fridge (re-heat in the air fryer) OR bread them, flash-freeze in a single layer then bag them up and keep in the freezer for up to 3 months. Cook from frozen and dinner’s done!
Healthy and delicious: These stuffed sweet potatoes are one of our fave healthy dinners. Packed with protein, fibre and micro-nutrients, it’s the kind of dinner I’m happy to serve and my kids are happy to eat. Seasoning tip: For a shortcut, I sometimes use my homemade taco seasoning instead of seasonings mentioned. A store-bought taco seasoning works just as well.
Meal-prep friendly: The taco meat and sweet potatoes can be prepped in advance so dinner becomes a breeze.
So easy: This is the dinner I turn to time and time again. The sauce comes together while the pasta water is boiling and I’m guaranteed empty plates. Even the pickiest of eaters love this pasta.
Add a side: I’ll often add some cooked chicken breast or seared shrimp/prawns to boost the protein (rotisserie chicken is great here) but garlic bread and arugula salad are my side dishes of choice.
Perfect Friday dinner: I love an easy protein I can cook quickly on a Friday night. Add pretty much whatever side dish you have the energy for and dinner’s done.
