Menu Plan Sept 2-8

This week, I’m trying to simply things a bit by doing some big-batch cooking on Sunday, using those leftovers for quicker, easier meals throughout the week. I’m super excited for this one!

Sunday: Double batch of Citrus Marinated Chicken (1 SP for up to two breasts) roasted on a sheet pan, along with Sheet Pan Roasted Vegetables (1 SP for about 2/3 cup); recipe posted soon, but I’ll give you the breakdown below).

• To make this super easy, we’re roasting everything at 450.
• For the chicken:
  • Make sure you start this on Sat! Follow my marinade directions, but with 3.5-4 lbs chicken (4 large breasts). If you buy larger breasts, slice them in half lengthwise so the marinade can really get in there.
  • Lay them out on a lined and sprayed sheet pan; roast for 20-30 minutes (cook time depends on the size of your chicken; they should reach an internal temp of 165 degrees).
  • Reserve 2 breasts for the Taco Salad and 1 1/2 cups chopped chicken for the pizza later int he week.
• For the veggies:
  • To another sheet pan, add 2 lbs cubed butternut squash (about 6 cups), 1 pound broccoli florets, 10 oz halved baby potatoes, and one sliced onion.
  • In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp dijon mustard, 2 tsp apple cider vinegar, 1 tsp kosher salt, 1 tsp tried thyme, and cracked black pepper.
  • Drizzle sauce over veggies and toss to coat.
  • Roast for 20-30 minutes, or until tender. Makes 10 servings.
  • Reserve 2 2/3 cup veggies for our soup tomorrow.

Monday: Veggie Coconut Curry Soup (3-4 SP for 1/4 of the recipe) with store-bough naan (5-6 SP depending on brand)

• Take your reserved 2 2/3 cup of veggies and pick out the broccoli (we’ll eat this on the side).
• In a large pot, simmer 8 oz lite coconut milk, 4 cups veggie broth, and 2 tsp curry powder for about 5 minutes
• Add in veggies and cook until heated through. You can puree the soup using an immersion blender or eat it chunky.

Tuesday: Chicken Taco Salad (7 SP with my modifications of Ree’s recipe); makes 4 servings

• We’ll use our 2 leftover chicken breasts instead of her chicken preparation (1 SP)
• Sub my favorite skinny ranch recipe for her ranch (1 SP)
• Use 1 cup thawed frozen corn (just to make life easier)
• 1 avocado instead of 2 (2 SP for 1/4)
• 1/2 cup reduced fat shredded cheddar (2 SP for 2 tbsp) instead of pepper jack
• 4 Mission Extra Thin Tortillas, cut up and crisped in a skillet with some cooking spray (1 SP for each serving); alternatively, you could crunch up 12 tortilla chips for the same points.

Wednesday: Thai Chicken Pizza (3 SP per slice) using 1 1/2 cups leftover chicken 

Thursday: Chicken Parmesan Meatballs (3 SP) with leftover veggies (1SP) and/or pasta (6 SP)

Friday: Date Night!

Saturday: Dinner with friends