It’s meal plan time again!! I’m so pumped about these meals and I hope you are too! They are meals that are very different from each other but that incorporate some of the same ingredients to reduce waste and clean out your fridge quicker. My personal fav for the week has got to be the enchiladas with the shrimp tacos close behind. My husband definitely loved the chicken drumsticks the best and I would say the kids loved those the best as well.
I really love doing these meal plans and hope you find some favorites in this week’s meal plan as well. I stepped out of my comfort zone and put tofu in the asian chopped salad. If you don’t care for tofu you definitely could go without or add in some chicken in its place.
Beef, Bean, and Sweet Potato Enchiladas
Ground beef enchiladas with black beans and sweet potatoes topped with a cheese blend and freshly chopped cilantro.
These enchiladas are hands down the best enchiladas I have made yet. I love that I decided to go with beef because it doesn’t get dried out like chicken sometimes can. These are very simple to put together making them a great option for a weeknight meal. I also used La Tortilla Factory’s smart and delicious light tortillas and they only have 80 Calories per tortilla.
I don’t get too excited about leftovers but I’m having no problems eating these for lunch this week!
Beef, Bean, and Sweet Potato Enchiladas
Ingredients
- 10 8 '' flour tortillas- I used La Tortilla's Smart and Delicious Light Tortillas
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 red onion chopped
- 1 sweet potato chopped
- 1 15 oz can black beans rinsed and drained
- 10 oz can red enchilada sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 3 1/2 cups cheese- combination of cheddar and/or Monterey Jack cheese
- Optional toppings: sliced avocado and chopped fresh cilantro
Instructions
- Preheat oven to 350℉.
- In a large skillet, cook ground beef breaking it up until cooked through. Transfer beef to a bowl and set aside. Drain grease from pan and wipe with paper towel.
- Heat oil over medium heat in skillet. Add onion and sweet potato and cook 7-8 minutes or until softened. Add beans and 1/4 cup enchilada sauce and stir to combine. Remove from heat.
- Mix in ground beef, cayenne pepper, and cumin.
- Assemble enchiladas and set out tortillas, enchilada sauce, beef filling, and cheese.
- Lay out tortilla. Spread spoonful of enchilada sauce down center of tortilla and spoon beef filling over the enchilada sauce down the center. Sprinkle 1-2 tablespoons cheese blend over filling. Roll up and place seam side down in 9x13 baking dish. Repeat for remaining enchiladas.
- Pour remaining sauce over the top of enchiladas and top the remaining cheese over the sauce.
- Bake for 20 minutes.
- Top with avocado slices and chopped fresh cilantro.
Spicy Sriracha Shrimp Tacos
Spicy shrimp and cabbage slaw topped with avocado lime crema and a drizzle or two of sriracha sauce. This combination creates the best shrimp taco you’ve eaten so far.
I’m not sure if it’s the hint of spring in the air or what but lately I am totally digging spicier foods like these amazing sriracha shrimp tacos. They are the king of shrimp tacos. I have been incorporating red cabbage into my meals a lot lately so I decided to go with the green cabbage this week. It just adds crunch, texture and packs some nutrition along with it so it’s just a great addition to any meal.
I usually like the flour tortillas but with these shrimp tacos, I do recommend getting some small corn tortillas. They add a great touch!
Spicy Sriracha Shrimp Tacos
Ingredients
- Corn tortillas
- 1 pound small to medium cooked shrimp thawed and tails removed
- 1 tablespoon olive oil
Shrimp Marinade
- 1 tablespoon Sriracha sauce
- 2 tablespoons soy sauce
- 3 cloves garlic minced
- 1/2 tablespoon lime juice
Avocado Lime Crema
- zest of 1/2 lime
- 2 1/2 tablespoons lime juice
- 1 cup sour cream
- 1/2 avocado mashed
- 1/4 teaspoon kosher salt
Cabbage slaw
- 2 1/2 cups green cabbage shredded
- 1/2 teaspoon sesame oil
- 2 teaspoons honey
- zest + juice 1 lime
Optional Topping- Sriracha sauce
Instructions
- Combine shrimp in a medium bowl with all the shrimp marinade ingredients.Stir to combine, cover and refrigerate for at least a half hour.
- Meanwhile prepare avocado lime crema. Combine mashed avocado with remaining ingredients and whisk together until smooth. Refrigerate until ready to use.
- Prepare cabbage slaw. Combine all slaw ingredients in a medium bowl and stir to combine. Refrigerate until ready to use.
- Heat oil in a skillet over medium-high heat. Sear shrimp for 5-6 minutes, flipping halfway through. Remove from heat.
- In a dry skillet, heat tortillas over medium heat until warmed.
- Arrange shrimp tacos. Lay out corn tortilla, toss cabbage slaw down the middle of tortilla, top with shrimp and avocado lime crema. Repeat for remaining shrimp tacos. Drizzle a bit of sriracha sauce on top if you like a little more heat to your tacos. Enjoy!!!
Grilled Cilantro Lime Chicken and Veggie Skewers
Chicken marinated in a cilantro lime marinade and grilled to perfection with all of your favorite veggies.
I love grilled food but it’s definitely nice the first time you break out the grill and it’s a cool 65 degrees. Now that deserves a meal on the back patio with this combo of chicken and veggies on your plate. Oh, and because I try to be resourceful we are using the avocado lime crema made up from the shrimp tacos to dip our chicken in today. Why not?!
Grilled Cilantro Lime Chicken and Veggie Skewers
Ingredients
- 1 pound chicken tenderloins
- 1 pint cherry tomatoes
- 8 oz white button mushrooms
- 1 red pepper cut into 1'' wedges
- 1/2 red onion cut into 1'' wedges
- 1 green pepper cut into 1'' wedges
Marinade
- 1/2 cup lime juice from about 2 limes
- 1/2 cup honey
- 4 tablespoons soy sauce
- 2 tablespoon olive oil
- 6 cloves garlic minced
- 1 cup fresh cilantro chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Combine all marinade ingredients in a large bowl and mix.
- Place chicken tenderloins in a sealable plastic bag and add half of marinade to tenderloins. Refrigerate for at least 1 hour up to 8 hours.
- Thirty minutes prior to grilling combine veggies in a bowl. Of the remaining marinade, set aside 1/4 cup for basting chicken while grilling. Pour the rest of the marinade in the bowl with the veggies and let marinate for 30 minutes.
- Prepare grill to medium high heat. Place chicken tenderloins on metal skewers. Discard remaining marinade that was with the chicken.
- Arrange veggies on skewers and place on baking sheet separate from chicken.
- Grill chicken for 3 minutes, baste with that 1/4 cup marinade previously set aside and flip chicken skewers. Don't baste the cooked side. Grill for another 3-4 minutes until chicken is cooked through.
- Do the same for the veggie skewers just don't baste them with the marinade to prevent contamination.
- Enjoy!
Notes
Our Family’s Favorite Chicken Drumsticks
Chicken drumsticks marinated in a honey, soy, garlic and sriracha sauce and then baked for an hour.
I am not exaggerating when I say these are our favorite chicken legs. They are finger-licking good! And I just can not get over how easy they are to make. Supper during the week should not be a hassle.
Our Family's Favorite Chicken Drumsticks
Ingredients
- 2 1/2 pounds chicken drumsticks
- 1 1/2 tablespoons olive oil
- 1/2 cup soy sauce
- 1/2 cup honey
- 1 tablespoon Sriracha sauce
- 2 cloves garlic pressed or minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Cabbage Slaw
- 4 cups cabbage shredded
- 1/2 cup cilantro chopped
- 1/4 cup lime juice about 1 lime
- 1/2 tablespoon white vinegar
- 1/2 cup cashews
Instructions
- Preheat oven to 350℉.
- Place drumsticks in a 9x13 baking dish. Season chicken with salt and pepper.
- In a small bowl combine oil, soy sauce, honey, Sriracha sauce, and garlic. Pour over chicken evenly.
- Bake for 1 hour and serve.
Cabbage Slaw
- Combine ingredients in a medium bowl and stir to combine. Refrigerate until ready to serve.
Notes
Asian Chopped Salad with Tofu
A mix of greens, carrots, celery, green onions, and edamame topped with pan-seared tofu marinated in garlic and ginger with a honey and soy based dressing for a fresh-tasting and delicious meal.
Asian Chopped Salad with Tofu
Ingredients
- 16 oz firm or extra firm tofu
- 1 tablespoon sesame oil
- 1 inch cube fresh ginger grated
- 3 cloves garlic minced
- 1 tablespoon canola oil
- 4 cups Romaine chopped
- 2 1/2 cups green cabbage shredded
- 10 oz frozen edamame thawed and removed from pod
- 1 carrot grated
- 1 cucumber chopped
- 2 stalks celery chopped
- 2 green onions chopped
- 2 tablespoons mint chopped
- 2 tablespoons cilantro chopped
Dressing
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Juice 1 lime
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Remove tofu from package, drain, and pat dry with paper towels. Combine tofu with sesame oil, ginger, and garlic in a bowl and refrigerate for 1-3 hours.
- In the meantime, combine Romaine, cabbage, edamame, carrot, cucumber, celery, onions, mint and cilantro in a large bowl and refrigerate until ready to serve.
- In a non-stick skillet, heat oil over medium high heat. Add tofu and sear 2-3 minutes a side until golden brown on 3-4 sides. Remove from heat.
- In a medium bowl, combine ingredients for dressing and whisk together. Add to salad and mix to coat evenly. Add tofu on top and serve.
Notes
For a printable grocery list, click here.
Happy Meal Planning!!
