CLICK HERE TO PRINT THIS WEEK'S MEAL PLAN + SHOPPING LIST
|☐||1 ½ pounds||baby red potatoes|
|☐||16 slices||bacon, thick-sliced|
|☐||⅓ cup||blackening seasoning blend|
|☐||15 ounces||canned kernel corn|
|☐||15 ounces||canned kidney beans|
|☐||15 ounces||canned pinto beans|
|☐||28 ounces||canned tomatoes (diced, stewed)|
|☐||2 pounds||chicken breasts / cutlets (boneless, skinless)|
|☐||8 ears||corn on the cob (fresh or frozen thawed)|
|☐||8 large or 12 small||flour tortillas|
|☐||½ cup||green onions|
|☐||1 cup||half and half|
|☐||2 pounds||lean ground beef|
|☐||1||lemon (juice and zest)|
|☐||2||limes (or lime juice)|
|☐||1 ½ cups||Monterey Jack cheese, shredded|
|☐||6 large||pork steaks or pork chops|
|☐||1 package||Ranch dressing dry mix|
|☐||1||red onion, small|
|☐||1.5 pounds||red snapper filets, skinless|
|☐||2 cups||rotini pasta, dry|
|☐||2 cups||shredded cabbage|
|☐||1 package||Taco seasoning mix|
|☐||4 cups||vegetable broth|
|☐||all purpose flour|
|☐||dried Italian herbs|
|☐||Liquid Smoke seasoning|
Salsa Avocado Chicken
Fast, easy, and DELICIOUS, this baked chicken recipe features zesty salsa, fresh avocado, and Monterey jack cheese.
- 2 pounds chicken breast cutlets boneless, skinless
- 1 tablespoon taco seasoning
- 2 avocados
- squeeze lime or lemon juice
- 1 small pinch salt
- 1 small pinch black pepper
- 24 ounces Pace® Chunky Salsa or other variety
- 1 ½ cups Monterey Jack cheese shredded
- 1 tablespoon chives chopped
- First, preheat oven to 375 degrees. Lightly spray a baking dish with non-stick spray. Spoon ½ cup of Pace® Salsa on the bottom of the dish and set aside.
- Next, sprinkle the chicken cutlets on both sides with taco seasoning. Arrange the chicken on top of the salsa.
- In a small bowl, mash the avocado with the lime juice, salt, and pepper using a fork. Then spread the avocado mixture evenly over the chicken.
- Pour the remaining salsa on top, spreading evenly to cover.
- Bake uncovered for 30 minutes. Remove from the oven, sprinkle the shredded cheese on top. Return to the oven for 5 minutes.
- When the cheese is bubbly, remove from the oven. Sprinkle with chives and serve.
Serving: 1gCalories: 419kcalCarbohydrates: 14gProtein: 42gFat: 22gSaturated Fat: 8gCholesterol: 122mgSodium: 1171mgPotassium: 1230mgFiber: 7gSugar: 5gVitamin A: 966IUVitamin C: 11mgCalcium: 260mgIron: 2mg
Bacon Tomato Avocado Salad
Every single bite of this delish pasta recipe is loaded with ripe tomatoes, creamy avocado, crisp cucumbers and more. Plus the tangy homemade dressing is light and flavorful.
- 2 cups rotini pasta dry, uncooked
- 2 tablespoons honey
- 1 tablespoon mayonnaise
- ¼ cup olive oil
- 1 teaspoon dry Italian herbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- ¼ cup white vinegar
- ¼ cup water
- 2 avocados chopped
- 2 tomatoes chopped
- 1 small cucumber chopped
- ½ cup red onion thinly sliced
- 8 strips bacon cooked, crumbled
- First, cook the pasta in water to package directions for al dente. Drain, rinse with cold water and set aside.
- In a large bowl, whisk together the honey, mayo, and olive oil. Add the Italian herbs, garlic powder, onion powder, salt, and black pepper. Drizzle in the vinegar and water and whisk until smooth and combined. Set aside.
- Next, chop the avocado, tomato, and cucumber into bite-sized pieces. Slice the onion thinly. Add the vegetables to the prepared dressing and toss to coat.
- Then fold in the pasta until well-coated.
- Stir in the bacon and serve.
If making ahead of time, chill. Add the bacon right before serving.
Serving: 1gCalories: 331kcalCarbohydrates: 23gProtein: 6gFat: 25gSaturated Fat: 5gCholesterol: 15mgSodium: 310mgPotassium: 435mgFiber: 5gSugar: 7gVitamin A: 352IUVitamin C: 11mgCalcium: 21mgIron: 1mg
Honey Bourbon Pork Steaks
An easy and delicious recipe using an affordable pork steak, basted and grilled with a homemade honey bourbon sauce.
- 6 large pork steaks or pork chops
- ½ cup of bourbon whiskey more or less to taste or strength of bourbon
- ¼ cup honey
- ¼ cup ketchup
- 1 tablespoon yellow prepared mustard
- 1 teaspoon Liquid Smoke
- ½ teaspoon minced garlic
- ½ teaspoon paprika
- ½ lemon zest and juice
- ¼ teaspoon salt plus additional for seasoning pork
- ¼ teaspoon black pepper plus additional for seasoning pork
- Heat grill to 400 degrees. Lightly season both sides of the pork steaks with salt and pepper. Set aside.
- Combine all remaining ingredients in a small sauce pan. Heat to low boil, reduce heat and simmer for 15 minutes. Stir frequently.
- Place pork onto the grill. Cook each side until browned and there are grill marks, about 3-4 minutes per side.
- Brush the prepared honey bourbon sauce onto the pork steaks, turning and brushing both sides. Cook, baste, and flip until the pork is done.
- Refer to package cooking instructions for internal temperature guidelines, or visit www.usda.com. Cooking times will vary based on thickness of meat, type of meat, and grill type and temperature.
Serving: 1gCalories: 313kcalCarbohydrates: 15gProtein: 29gFat: 9gSaturated Fat: 3gCholesterol: 89mgSodium: 283mgPotassium: 551mgFiber: 0gSugar: 14gVitamin A: 135IUVitamin C: 5.2mgCalcium: 12mgIron: 0.9mg
Blackened Fish Tacos with Mango Pico
Fast, fresh and full of spicy flavor, these Blackened Fish Tacos are easy and delicious. Topped with a tasty mango pico, cabbage, these are a hit.
For the Mango Pico
- 2 mangoes peeled, diced
- 1 small tomato diced
- 1 small onion peeled, diced
- 1 jalapeno seeded, finely diced
- ½ cup cilantro loosely packed, rough chopped
- 2 tablespoons lime juice
- ¾ teaspoon salt to taste
For the Blackened Fish
- 1.5 pounds red snapper fillets skinless
- ½ cup butter melted
- ⅓ cup Kinder's® Cali's Blackened Rub
- 8 tortillas we used the large taco (8 inch) size
- 2 cups cabbage shredded
- sriracha, mayo, preferred sauce optional
For the Mango Pico
- In a medium bowl, combine the diced mangoes, tomato, onion, jalapeno, and cilantro. Stir in the lime juice and salt to taste. Combine well and set aside.
For the Blackened Fish
- Heat a cast iron skillet or heavy bottomed non-stick skillet over high heat for several minutes until VERY hot.
- Working one piece of fish at a time, dip into the melted butter, coating both sides. Then dredge lightly through the blackening seasoning blend.
- Place the seasoned fish into the hot skillet and cook for 2 to 3 minutes. Carefully flip, and cook another 2-3 minutes. To prevent blackening seasoning from building up, carefully wipe the skillet out between each piece. Transfer to a platter, cover with foil, and repeat until all pieces of fish are done.
- When ready to serve, slice the fish into strips. On a warm tortilla, add cabbage, fish, optional sauces and top with the prepared mango pico.
Nutritional information does not include sauce.
Serving: 1Large TacoCalories: 346kcalCarbohydrates: 33gProtein: 22gFat: 15gSaturated Fat: 8gCholesterol: 62mgSodium: 587mgPotassium: 686mgFiber: 6gSugar: 10gVitamin A: 1371IUVitamin C: 33mgCalcium: 235mgIron: 5mg
Homemade Corn Chowder
Rich, creamy, and delicious, this savory recipe features fresh corn, crisp bacon, baby potatoes, and more. Wholesome and filling!
- 8 ears corn on the cob husked + silked if not already
- 8 slices bacon chopped into bite-sized pieces
- 2 tablespoons butter
- 1 onion peeled, diced
- 1 bell pepper seeded, diced
- 2 stalks celery chopped
- 4 cloves garlic minced
- ¼ cup all purpose flour
- 4 cups vegetable broth
- 1 ½ pounds baby red potatoes quartered or halved
- 1 ½ cups water more or less to desired thickness
- 1 teaspoon salt to taste
- 1 teaspoon paprika
- ½ teaspoon black pepper to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 cup half + half
- ½ cup green onions chopped, for serving
- First, carefully slice the corn kernels off of the cob into a bowl or container. Then, using the backside of a knife, scrape the pulp, corn bits, and juice. Set aside.
- In a large pot, cook the bacon over medium heat. Cook and stir until brown and crisp. Transfer the bacon to a paper towel lined dish and set aside. Reserve the bacon grease in the pot.
- Next, add the butter to the grease. Stir in the onions, bell pepper, celery, and garlic. Cook and stir frequently for about 7 minutes until the vegetables are tender. Watch your heat and do not burn the garlic.
- Gradually pour in the vegetable broth and water, whisking constantly as you go. Scrape all of the brown bits from the bottom of the pan.
- Then stir in the corn, potatoes, salt, pepper, paprika, thyme, and parsley. Bring the mixture to a low boil, stirring frequently.
- Reduce heat to low and let the chowder simmer for about 20 minutes until the potatoes are easily pierced. Using a handheld blender, pulse the soup several times until the desired consistency.
- Finally, stir in the half and half. Heat through. Remove from heat and serve with additional bacon and chopped green onions if desired.
Serving: 1gCalories: 224kcalCarbohydrates: 28gProtein: 6gFat: 11gSaturated Fat: 5gCholesterol: 22mgSodium: 650mgPotassium: 527mgFiber: 3gSugar: 6gVitamin A: 878IUVitamin C: 30mgCalcium: 40mgIron: 1mg
Notes about This Week's Meal Plan:
- Each recipe makes at least 6 servings. Most make more.
- Feel free to switch the meals and days around to fit your schedule and mood.
- Use any leftover fresh veggies to create a simple tossed salad to serve with one of the meals.
- Feel free to make seasoning substitutions as you see fit based on what you have on hand and your taste. For example, if you don't have chives, swap out for green onions. On a budget and don't want to buy blackening seasoning, make your own. Same goes for taco seasoning.
- If you'd prefer to serve the pasta salad as a side dish instead of the main dish, pick up a rotisserie chicken for the main event.
- Can't find mangoes for the fish tacos? No worries, use peaches if you want to make the pico.