Meal Prep for Week of 3.24.19

We’re trying several new recipes this week. Three of these are recipes that we’ve made before and they are keepers! The baked oatmeal is a breakfast favorite. It’s an easy dish for guests and is a crowd-pleaser. The Steak Fajitas and Roast Chicken with Carrots and Bacon are tried and true as well.

Here’s the menu for this week:
Blueberry and Raspberry Baked Oatmeal

Sweet N’ Spicy Pineapple Chicken Skillet

Strawberry Avocado Salad with Honey Lime Dressing
Roast Chicken with Carrots and Bacon – I’m taking some help from the grocery store and using a bag of organic baby carrots. I prefer crispy bacon, so I’ll fry it separately and sprinkle it on top when I serve this dish.
Sheet Pan Steak Fajitas
Quick and Easy Chicken Salad
Garlic Butter Salmon and Red Potatoes

Quick and easy Chicken Salad – I made a little extra dressing because we are serving this over a bed of baby spinach.

Homemade Granola – This recipe name should say “processed sugar free” because it contains maple syrup.
Greek Yogurt, Grapes, Mandarins, Cantaloupe, Pineapple
Bell Peppers and Cucumbers, Celery and Peanut Butter
Homemade Dill Dip is from this dressing recipe. We use Sir Kensington’s Organic Mayonnaise and substitute raw honey for the sugar.

I found the joie containers at Home Goods; they hold about two tablespoons of dip. The tiny jar in the back is from a restaurant. It’s the perfect size for this use.

Double Dark Chocolate Brownies

So good! The recipe says to finely grate the zucchini, but we don’t have kids that we’re trying to sneak vegetables into, so I gave my zukes a regular grate. You can see them in the finished product, similar to a chocolate zucchini bread. If that bothers you, go with the fine grate.

I hope you’ll try some of these recipes this week. Let me know in the comments if you do! Have a great week!

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