Meal Plan {Week 6}

Another meal plan for this week! Enjoy!

PicMonkey Collage

Week #6

Monday (4/20): For a quick dinner put together these Three Cheese Quesadillas serve with fresh pico de gallo salsa, guacamole and sour cream

Tuesday (4/21): Make these delicious looking Smashed Potatoes with this chicken broccolini fresh bread and a salad!

Wednesday (4/22)  Make dinner simple with this one pot shrimp Parmesan pasta make your dinner complete with garlic bread and end this meal with these texas sheet cupcakes 

Thursday (4/23): I love the crock-pot and this crock-pot chicken Parmesan looks amazing pair with Lemon pepper asparagus

Friday (4/24): Make Friday night special with these Shrimp enchiladas complete your dinner with a side a Mexican rice and refried beans

Saturday (4/25): Make Saturday lunch in with these copycat big mac’s do some curly frys and onion rings

Sunday (4/26): Make Sunday morning fun with these Strawberry crepes scramble some eggs and fry up some bacon for a yummy breakfast!

Have a great week! XoXo

Vegetable Minestrone

Working full time, juggling sports, homework, cleaning and cooking can be really exhausting. On most nights in all honesty I feel like I just want to get some take out, park my hind end on the couch and top off a big glass of wine and check out!

Then Recipes like this soup make their way to me and im drooling over my computer screen knowing no take out will taste as good as homemade….


This soup is very easy, healthy and filling. I used orchetti noodles but any will do.


Recipe as follows:


  • 1 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 2 large carrots shredded and chopped
  • 2 celery stalks, diced
  • 5 cloves of garlic, diced
  • 1 fresh sage leaf, chopped finely
  • 2 sprigs of fresh thyme, leaves only
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1 28 oz can crushed tomatoes
  • 6 cups of chicken broth
  • 2 15 oz can of white cannellini beans
  • 2-3 oz fresh pasta of choice (I used orecchiette), prepared per instructions
  • 1 tbsp fresh parsley, chopped
  • shredded Parmesan cheese for garnish
  1. Heat olive oil in a large Dutch oven pot/stock pot. Add onions Cooking for 2-3 minutes then add the carrots, celery, sage, basil, salt and pepper to taste. Cook for about 5 minutes then add minced garlic  stirring constantly for about 30 seconds. . Add tomatoes, chicken broth and beans.
  2. Simmer soup on low heat for 30-45 minutes.
  3. Ladle into bowls and top with fresh parsley and Parmesan cheese!

Enjoy! xoxo

Recipe Source:  adapted from For the love of cooking  

Lemon Herb roasted potatoes

I found this delicious potato recipe from Lil Luna that I knew would pair perfect with salmon that I was baking. And.. I might add it has lemon. I love lemon but have never tried them in roasted potatoes and I thought I would give them a try. I switched the fresh herbs for dried as it is what I had on hand and it turned out aaaammmmazing!


If you are looking for something to spice up the normal boring sides to your entree give this one a go!


Recipe as follows:


  • 8-10 yukon gold potatoes, chopped into chunks
  • Juice of 1 small lemon

  • 2 tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • 1 Teaspoon herbs de Provence
  • 4-5 cloves garlic, smashed
  1. Preheat oven to 375 degrees. Place a baking sheet  into the oven and bring it to temperature while the oven preheats. The baking sheet should be hot!
  2. While the oven is heating, boil the chopped potatoes in lightly salted water for about 5, drain and put into a large mixing bowl mixing together lemon juice, olive oil, salt, pepper, garlic powder, herbs and garlic cloves.
  3. Pour the coated potatoes onto the hot baking sheet or into the baking dish and bake for about 45 minutes to an hour, tossing halfway through to ensure they get browned on all sides.

Enjoy! xoxo

Recipe Source:  Lil Luna 

Meal Plan Monday {Week 5}

Howdy! I am a day late again. Hoping that these meal plans make for an easier meal planning week for ya!

PicMonkey Collage

Week #5

Monday (4/13): This Garden Vegetable salad will pair nice with some grilled steaks and a baked potato with all the fixins ( Sour cream, butter and chives!)

Tuesday (4/14): Pair together this Carrot ginger rice with this Lemon garlic chicken and green beans

Wednesday (4/15)  These Beef tostadas look amazing and easy. Make hump day extra special and serve this carrot bunt cake from Mels Kitchen Cafe

Thursday (4/16): Make these BBQ chicken burgers with potato chips and watermelon

Friday (4/17): This bacon and avocado macaroni salad would accompany perfect with these chicken skewers and corn on the cob.

Saturday (4/18): Make your Saturday morning special with these Peach Muffins

Sunday (4/19): We are going on a picnic so these chickpea sandwiches and these perfect deviled eggs 

Have a great week! XoXo

Chipotle Lime Shrimp Tacos

Its Thursday

Its sunny outside

I need a vacation

Those three things plus these amazing shrimp tacos are basically what my day is about.

133-5-2Lets get something out of the way.. These tacos are so easy to make and they are beyond delicious! With just a kick of spicy hinted with the sweetness of the honey make for the perfect combo!


The lead characters include: Shrimp ( well duh) lime, honey and chipotle! and well the amazing sour cream that we top on these guys is incredible!


Recipe as follows:


  • For the Chipotle Lime Shrimp
    • 6 tablespoons fresh lime juice ( I used 3 juicy limes)
    • ¼ cup extra virgin olive oil
    • ¼ cup honey
    • 1 whole minced chipotle in adobo and a spoonful of the sauce they are in
    • 2 cloves garlic, minced
    • zest of 1 lime
    • salt and pepper
    • 1 lb defrosted frozen shrimp ( peeled and devained)
    For the Chipotle Lime sour cream
    • ½ cup sour cream
    • 1/2  minced chipotle in adobo plus some of that chipotle sauce
    • half of a juicy lime
    • zest of 1 lime
    • 1 clove garlic, minced
    For the Tacos
    • 8 small flour torillas or corn
    • shredded cabbage
    • diced avocado
    • cilantro
    • crumbled queso fresco or cojita cheese
  1. In a large bowl, mix together the lime juice, olive oil, honey, chipotle and adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp, cover and marinate for about 20 minutes.
  2. While the shrimp is marinating, make the sour cream. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, zest and garlic. Mix well and refrigerate until ready to use.
  3.  Heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp 3-5 minutes until it turns pink.
  4. Assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro and  Queso Fresco. Put a dollop of cream and dig in!

Enjoy! xoxo

Recipe Source:  Taste and tell 

Banana Chocolate Chip Muffins

I love these muffins! I love that these are an easy on the go breakfast or snack. They are very moist and dense and full of banana flavor.

The cast of ingredients are simple, Bananas, Chocolate chips, flour, vanilla, eggs, butter milk, salt, baking powder and of course sugar and brown sugar.


Recipe as follows:


  • 1½ cups all purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips ( I used a spring mix for colorful chips!)

1. Preheat oven to 350 degrees. Spray or line muffin baking tins.

2. In a large bowl mix together flour, sugars, baking powder and salt. In a seperate medium mixing bowl  combine mashed bananas, egg, melted butter and milk.

3. Stir wet ingredients into dry and mix until just combined ( do not over mix) gently fold in chocolate chips.

4. Fill each muffin cup about 3/4 full top with a few chocolate chips and bake 25-35 until middle center comes out clean with a toothpick.

Enjoy! xoxo

Recipe Source:  Spicy Southern Kitchen 

Malibu Chicken

This delectable dish is something that is super quick and easy to put together. When life throws baseball practice until 6:30 and you have two hungry kiddos looking for dinner kinda recipe!


The Cast of Characters: boneless/skinless chicken breasts, swiss cheese, deli sliced honey ham, panko bread crumbs, eggs, Parmesan cheese and salt and pepper of course!


Recipe as follows:


  • 6 thin cut chicken breasts
  • 2 eggs
  • 1 1/2 cups panko bread crumbs ( I used Italian seasoned but you can throw a tablespoon of Italian seasoning if you do not have it)
  • 1 cup Parmesan cheese ( shredded)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper or to taste
  • 6 slices honey deli ham
  • 6 slices of swiss cheese
  1. Preheat oven to 350 degrees and grease a baking dish (9×13)
  2. Whisk eggs in a shallow pan. In a separate shallow pan combine bread crumbs,Parmesan cheese, salt and pepper.
  3. Dip chicken in egg then breadcrumbs. Lay flat in baking dish and bake about 30 minutes. Once chicken is cooked lay the ham and top with swiss cheese. Continue baking for 5 minutes until cheese is bubbly.
  4. Serve immediately!

Enjoy! xoxo

Recipe Source:  Life in the loft house