Meal Planning: Week 3

whats for dinner


Day #1 Baked Chicken topped with Brie and Prosciutto and Spaghetti Aglio, Olio, e Peperoncino (with gluten free pasta) with Peas

If you have never made this Spaghetti Aglio, Olio, e Peperoncino, you need too. Reduce the red pepper if you don’t like spicy food. I love this as a side. It does not look like much, but it is such a perfect accompaniment with some many proteins. So so tasty, CHEAP and I think it’s best served at room temperature.


Day#2 Creamy Tomato Soup with Italian Sausage and Mushrooms (similar to this recipe) and Grilled Cheddar Cheese Sandwiches (gluten free thanks to Great Harvest)

My husband loves this soup. I have made it several different ways depending on what ingredients I have on hand. The base is one box of Tomato Red Pepper Soup, milk (or cream), chicken stock and Italian seasoning. Then I add whatever else I feel like- garlic, onion, mushrooms, sausage, kale, spinach, diced chicken, tortellini etc.

Day#3 Grilled Tuna Steak topped with Sriracha Cream Sauce, Brown Rice and Creamed Spinach

Simple Creamed Spinach

Day#4 Beef Barley Soup with Quick Corn Bread Muffins

I was scared of barley until I tried this recipe. As scared of a whole grain as someone can be. My stepson was home from college over the weekend so I tried out this hearty soup that I thought he would like. The recipe was perfect for a Saturday when I was busy and didn’t have time to stand over the stove.  I ♥ good simple food.

Easy Corn Bread Muffins

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