MENU – April Week 4

Menu Week 4

Sunday Menu

  • Flatiron Steaks
  • Grilled Zucchini
  • Herbed Quinoa

If you’re not feeling quinoa this week (or ever), that’s cool. Just use rice instead. I have quinoa in my pantry I need to use up.


  • Get your flatiron steak(s) out along with your zucchini and quinoa. Preheat your grill/grill pan to medium heat.
  • Start the quinoa per package instructions using beef stock instead of water. It usually takes 15-20 minutes. NOTE: Make enough for tomorrow as well.
  • Now slice your washed and dried zucchini lengthwise into long strips about 1/4 inch thick. Place in a shallow dish and drizzle with olive oil. Add salt and pepper to taste and sprinkle with dried oregano (just a light dusting). Toss to coat and set aside.
  • Season your flatiron steaks just like your zucchini with olive oil, salt, pepper, and a hint of dried oregano. NOTE: Make enough for tomorrow’s meal. You can leave the oregano off of that part/flatiron if you’d like. Let’s get it sizzling on the grill. Depending on how you like your steak, it’ll take 5-8 minutes per side. I like to cook the one I’ll use tomorrow a little less done so it’s not tough when reheated.
  • When you first flip the steak, add your zucchini slices to the grill. They’ll take ~2-3 minutes per side.
  • Take out half of your quinoa and reserve it for tomorrow. Now toss 1/4 c fresh and washed chopped parsley leaves in your quinoa along with 2-3 tbsp olive oil, salt, and pepper.

Grocery Items

  • Flatiron Steak or similar (2 meals)
  • Zucchini
  • Fresh Italian/ Flat Leaf Parsley
  • Quinoa (2 meals)
  • Beef Stock (2 meals)
  • Olive Oil
  • Spices: Dried Oregano

Monday Menu

  • Quick Beef & Broccoli (using leftover beef)
  • Quinoa/Rice (leftover)


  • Get out your frozen broccoli florets and pop in a microwave-safe dish with about 3 tbsp of water. Microwave for 3-4 minutes. Drain and set aside.
  • Next, reheat your quinoa in the microwave for about 3 minutes.
  • Now get out your leftover beef and slice into bite-sized pieces. Place in a mixing bowl and toss with 1 tbsp cornstarch.
  • Now heat a medium-sized skillet to medium heat. Add ~1 tsp sesame oil (it gives such an authentic flavor) & 1 tbsp butter and let melt. Now add your meat and heat up about 2-3 minutes and add your broccoli. Next, add about 1 cup of beef stock and bring to a boil to thicken. Add more stock as needed.
  • Serve over your quinoa. I like to dust with sesame seeds and add a drizzle of Sriracha, but that’s totally optional. Dig in!

Grocery Items

  • Broccoli Florets, frozen
  • Soy Sauce, lite
  • Sesame Oil
  • Butter
  • Cornstarch
  • Beef Stock (if you need more)
  • Sesame Seeds, optional
  • Sriracha, optional
  • Spice: Hot Pepper Flakes, optional

Tuesday Menu

  • Easy Skillet Pork Chops
  • Honey Carrots
  • Side Salad
  • Cookies of Choice

We’re going to have cookies tonight and tomorrow on our dinner plates. I think a peanut butter type of cookie goes well with both meals but use whatever you like!


  • Get out a medium-large skillet and add 1-2 tbsp of olive oil. Season your pork chops with my favorite, versatile spice blend–Mrs. Dash Table Blend. Add salt and pepper to taste and place chops in your pan. Turn heat on to medium. Let the chops cook on one side for about 7-8 minutes or until browned and turning white (cooked). NOTE: Make extra for tomorrow night.
  • While your chops are cooking, place your sliced and frozen carrots in a microwave-safe dish with about 2 tbsp water and cover. Steam in the microwave for about 6-8 minutes until they reach your desired texture.
  • Now flip your chops and cook for about 3-4 more minutes while you start your side salad. Place your salad greens and veggies on half of each plate and dress with your desired dressing (I’m using yummy balsamic vinegar and olive oil).
  • Drain your carrots and add 1 tbsp of butter and 1/2 tbsp of honey per 2 servings of carrots you’re making. I usually make 4 servings, so that’s 2 tbsp butter and 1 tbsp honey. Add salt and pepper to taste.
  • When your chops are ready, place them on the plate with your carrots and salad. Pop a few cookies on the side. Enjoy!

Grocery Items

  • Pork Chops 1/2-1 inch thick (2 meals)
  • Carrots, frozen sliced
  • Honey
  • Salad Greens
  • Salad Veggies like:
    • Cucumber
    • Tomatoes
    • Radishes
  • Salad Dressing of choice
  • Cookies
  • Spice: Mrs. Dash Table Blend or similar

Wednesday Menu

  • Sesame Ginger Wraps with
  • Sliced Pork (leftover)
  • Sliced Cantaloupe
  • Cookies

SELECTING a cantaloupe-Find the root “belly button” and smell for sweetness. If it doesn’t smell sweet then move on.

INGREDIENT NOTE: I just love butter/bibb lettuce. Its buttery taste and texture are perfect for this wrap and tomorrow’s salad.


  • Slice your cantaloupe first. I slice in half, scrape out the seeds, and slice into quarters. Then I use a paring knife to cut into slices and trim off the rind. Place in a bowl and put in the fridge until your wraps are ready.
  • Now get out your wraps/tortillas, avocados, lettuce, and leftover pork chops. Wash and dry your lettuce and tear it into palm-sized pieces. Slice your avocado (I use 1/2 of a small or 1/4 of a large avocado per wrap). Now slice your pork chops into thin slices.
  • Load your wraps like this: avocado, lettuce, a drizzle of ginger-soy dressing, and then add your pork slices. I don’t heat the pork because I like the cold crispness of the wrap. Wrap it up and serve with your cantaloupe and cookies.

Grocery Items

  • Wraps or Large Tortillas
  • Butter/Bibb Lettuce (2 meals)
  • Avocados (2 meals)
  • Cantaloupe
  • Ginger Salad Dressing (2 meals)

Thursday Menu

  • Shrimp & Avocado Salad
  • with Cucumbers, Carrots and Crispy Wontons

You’ll have this meal on the table in a flash! It’s fresh, crunchy, and delicious.

Y’all! We do not do boring salads!


  • Prep your salads by washing, drying and tearing your lettuce. Place your lettuce in a large salad bowl or on a dinner plate. Top with shredded carrots, diced cucumber, and sliced avocado.
  • Now let’s cook up some shrimp. I thaw out frozen (peeled & deveined) large shrimp (8-10 per salad). Pat the shrimp dry with a paper towel. Preheat a medium-large skillet to medium heat. Add 1 tbsp butter. Once melted, add your shrimp and cook for 4-6 minutes, turning once, or until white and cooked through.
  • Just before the shrimp are finished, add pepper to taste and 1-2 tbsp of your ginger dressing. Toss the shrimp to coat and place on top of your salads. Add plenty of wonton toppings and 1-2 tbsp ginger dressing and dig in!

Grocery Items

  • Shrimp, peeled & deveined (fresh or frozen)
  • Avocado (if you need more)
  • Cucumber
  • Shredded/ Matchstick Carrots
  • Butter/Bibb Lettuce (If you need more)
  • Wonton-like Salad Toppings
  • Butter
  • Dressing (like Wednesday-if you need more)

Friday Menu

  • Tarragon Chicken
  • Broccolini
  • Rubbed Garlic Bread

I came across this recipe and decided to tweak it for us. The sauce is so good, we have to serve with bread so we can sop it up!

*IS YOUR CHICKEN DONE? Sometimes when you’re cooking chicken in a sauce it’s hard to tell. You can use a thermometer to make sure your chicken reads 165 degrees.


  • Get out a large skillet with a lid. If you don’t have a lid you can use a heavy baking sheet or pizza pan to cover, but use pot holders when you handle it.
  • Let’s work on your chicken breasts (this recipe will be for 4-6 servings). I use large boneless, skinless chicken breasts, so sometimes I slice them in half lengthwise to help shorten the cooking process. You’ll want your pieces to be about the size of an iPhone. Now season the breasts with salt and pepper to taste and use ~1 tbsp paprika over all the chicken breasts.
  • Heat your skillet to medium heat with 1-2 tbsp olive oil. Once your pan is hot, add your chicken in. Sear (get a good brown) on each side of your chicken (~3-4 minutes per side). Then remove the chicken and place it on a plate.
  • Preheat your oven to 400 degrees, and let’s make our sauce. Add 3 cups of chicken stock to the pan you used for your chicken and mix in 1 tbsp tarragon and the juice of half a lemon. Mix together. Now, in a small measuring cup or bowl mix together 1 tbsp cornstarch with 1-2 tbsp chicken stock. Add to your pan and mix well. Bring to a boil to thicken (you can add a little more cornstarch if you want it thicker). Once thickened, reduce heat to a simmer and add your chicken back in. Simmer covered for about 8 minutes or until chicken is done*.
  • While your chicken simmers, finish your prep by quickly steaming your broccolini in a microwave-safe dish with a lid. Add about 2 tbsp water, steam for about 5 minutes, drain, and add a drizzle of olive oil along with salt and pepper to taste.
  • Slice your bread into about 1/2 inch thick slices and place it on foil or a baking sheet. Pop in your already preheated oven for about 5-6 minutes. As soon as it comes out, rub a clove of peeled garlic all over the warm bread. I make 1-2 pieces per person. Serve it all up & enjoy!

Grocery Items

  • Boneless, Skinless Chicken Breasts
  • Broccolini
  • Lemon
  • Garlic, fresh
  • Chicken Stock (32 oz carton)
  • Cornstarch
  • Bakery Bread, like Tuscan loaf (2 meals)
  • Olive Oil
  • Spices: Ground Paprika, Ground Tarragon

Saturday Menu

  • Southwestern-Style Stuffed Peppers
  • Cheese Toast (leftover bread)

MEAL SERVINGS->I typically use 4 peppers and 1-1.5 pounds of ground beef for this recipe. It serves 4-6.

These also freeze well, so if you don’t need the whole recipe tonight, put half in a freezer to an oven-safe dish and skip the baking process. Just pop it in the freezer for later.


  • Start by browning your ground beef in a skillet over medium heat.
  • While your beef is cooking, slice your clean bell peppers in half from stem to end closely, trimming out the stem. Place in a baking dish and pop in the microwave to steam for about 6-8 minutes. This decreases their oven time.
  • Preheat your oven to 375 degrees.
  • Once your beef is cooked, drain if needed. Now add in one can of drained black beans, 1 can of diced tomatoes with chilies, and 1 c frozen corn (no need to thaw–it cooks fast). Add 1 tbsp chili powder and salt and pepper to taste. Mix to combine.
  • Get your peppers out of the microwave and carefully drain any liquid. Now fill up the pepper halves with as much beefy goodness as you can get in them. It will fall out and overflow, that’s fine. Top each with ~1/4 c shredded cheese and pop in the oven for about 25-30 minutes or until cheese is bubbling.
  • Now slice your leftover bread from last night and place on a baking sheet. Drizzle with olive oil and add ~1/4 c cheese to each slice. Place in the oven along with your peppers for about 6-8 minutes before your peppers are done. Have a delicious evening!

Grocery Items

  • Bell Peppers
  • Ground Beef
  • Corn, frozen
  • Black Beans, canned
  • Diced Tomatoes with Chilies/similar
  • Shredded Cheese, Cheddar/Mexican blend
  • Olive Oil
  • Spices: Chili Powder
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