Monday – Chicken Enchiladas & Crock Pot Black Beans – Check out the recipe I listed in this meal plan post for the enchiladas. The enchiladas are so easy! I made these last week and put them in my freezer. All I did was put them in the refrigerator the day before and baked them at 375 degrees for 40ish minutes.
Tuesday – Kung Pao Chicken & Sesame Rice – This is a healthy and easy stir fry. I can’t wait to try this! It only takes 20 minutes to make. I’m pairing it with this really yummy sesame rice. I plan to use brown rice to make it a little bit healthier.
Wednesday – Grilled Chicken, Spaghetti Squash & Spinach Salad – I’m going to try out this marinade for honey mustard grilled chicken for a quick and healthy meal on the grill. I plan to whip up some of my favorite spaghetti squash for a healthy side. I will probably use parmesan instead of the gruyere, since it is a little more cost effective and will leave out the pine nuts.
Thursday – Leftovers – 🙂
Friday – Nacho Bar – I’m so excited for this weekend. Our friends and their family have this really fun party on Saturday at their pond that we call “The Pond Party” every year and it’s a blast. It’s all of their family friends and our friends from college. As the years go by and we see each other less and less (sadly) this is such a fun way to make the effort to spend the weekend together! I’m going to take dinner for our group on Friday. Since we are traveling out of town for this, I thought this would be easy to make ahead of time and transport the 2 hours. What are your favorite nacho toppings??
Saturday – Bacon Ranch Potato Salad – This is the side I’m bringing to the pond party. I’m going to use almond milk and a little vinegar for the buttermilk in the dressing.
Sunday – Cheddar Waffle Sandwiches & Roasted Broccoli – I’ve been making these waffles like crazy as a gluten free substitute for bread! You have to try them! Not only are they great as a breakfast sandwich, they are also amazing on a turkey sandwich.
Thanks for stopping by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!
There are so many great things about this Broccoli Cheddar Frittata! I’m eating the leftovers right now for dinner. So I guess that’s two things: so good you want to eat all of the leftovers and the leftovers heat up exceptionally.
I feel like I’ve been posting quite a few egg recipes lately, so I’m sorry about that, but this turned out so great I had to share it! I made this frittata as a thin egg casserole. I started out by sauting all of the vegetables in a large pan on the stovetop. Once they were nice and soft, I added in the eggs and cheese and popped it into the oven to bake through. I’m not sure if this is the official way to make a frittata, but this is certainly the easiest way: no tricky flipping halfway through!
The other great thing about this frittata (this makes #3, if you’re counting 😉 ), is that you can basically put whatever you have in the refrigerator into the casserole. I had some russet potatoes lying around, lots and lots of fresh dill I picked up at the farmer’s market and some broccoli, that Matt had already cut up earlier in the week (score!).
The star ingredients in this frittata are the broccoli and the cheddar. You might be thinking, “huh, that’s weird, broccoli in an egg casserole,” but I promise you it’s nostalgic of all of those broccoli cheddar combinations of our youth (pizza pockets, school lunch sides, etc.) but 10 times better! This combination is a classic one, and pairs nicely with the shredded potatoes and fresh dill.
The last (#4) wonderful thing about this frittata, is that you can freeze it, easy peasy and it warms up wonderfully! Breakfast, lunch or dinner, this frittata is a winner! (sorry for the rhyme!)
2 large potatoes, grated (I used russet, but sweet would be good too)
1 cup broccoli, chopped
2 cloves garlic, minced
5 green onions, chopped
2 tablespoons olive oil
¼ teaspoon onion powder
Salt and pepper, to taste
8 large eggs
¼ cup almond milk (any type of milk will do)
1 tablespoon, fresh dill
¼ parmesan cheese, shredded
1 cup cheddar cheese, shredded
Preheat oven to 375 degrees. Grate the potatoes on the large side of a box grater. Place on a plate and cover with a paper towel. Wring out as much of the liquid as you can. Heat the potatoes in the microwave for 2 minutes. Again, try to squeeze out as much of the excess liquid as possible.
Heat oil in a large, oven safe skillet. Sauté the potatoes, broccoli, garlic, and onions on medium heat. Season with salt, pepper, and onion powder. Toss until all of the vegetables are seasoned and coated with the olive oil. Sauté, until soft but still firm, about 5 minutes.
Crack all eggs in a separate bowl, add in the milk and whisk until scrambled. Add in the cheese and whisk to combine.
Stir the egg mixture, bacon and dill into the skillet with the vegetables and toss to combine everything. With the back of your spatula, flatten out the top of the frittata.
Bake in the oven for 20 minutes or until the eggs are set and the middle is no longer runny.
This summer is flying by so I’m trying to get in as much grilling before it’s over! Here is my meal plan for the week.
Monday – Spaghetti and Meatballs – instead of noodles, I julienned some zucchini noodles to take for my gluten free version of spaghetti and meatballs.
Tuesday – Pork Tenderloin with Peanut Lime Sauce – this looks easy and delicious. I couldn’t find a good deal on tenderloin so I just got some thick cut pork chops instead and plan to marinate them the morning of. I love anything that has peanut butter in it, including grilled meat!
Wednesday – Grilled Chicken and Corn Salad with Avocado Cilantro Ranch Dressing – this is going to be a big green salad with grilled, marinated chicken and fresh, grilled sweet corn. The full recipe will be posted soon, in all its summer glory.
Thursday – BBQ Shrimp and Grilled Sweet Corn – Another recipe for the grill. Skewer up some shrimp and put that farmer’s market sweet corn on the grill for an easy and healthy meal.
Friday – Honey Mustard Chicken Stir Fry – this looks so delicious and super easy. It’s a great way to use up vegetables that you have lingering in your fridge at the end of the week.
Saturday – Wedding – can’t wait to celebrate the bride and groom!
Sunday – Asian Cole Slaw – We are going to a friend’s house for a cookout and this is what we are taking for our side. It’s a healthier alternative to the classic Asian cole slaw, with lots of white sugar and the seasoning packet from the Ramen mix. Make this without the Ramen and all almonds for a gluten free version.
Thanks for stopping back by and be sure to follow me on facebook (Stephanie Rosentreter) and Instagram (@scrosentreter) to get all of the latest recipes and meal plans!
Have you ever needed to take an easy side dish to a potluck brunch or breakfast? These Hasbrown Bites definitely fit the bill. They are easy to make, with pantry staples and taste delightful!
These hashbrown bites are made in mini muffin tins so they are easy to transport and are totally pop-able. I think that these are a great alternative to a cheesy potato casserole of some sort, so can be classified as “healthy” 🙂 .
You start out with thawed shredded hashbrowns, mix in a little egg for binding, add some cheese of your choice, some spices, and the star ingredient, a sauted onion. I used a little swiss cheese for some tang and a little cheddar for some heartiness.
I took these to work recently for a farewell breakfast, so I made them the day beforehand. I heated them up in the microwave the day of and they were still yummy. These babies were a major crowd pleaser and were gobbled up quickly!
Saute onion in butter on medium to medium-low heat for about 5 minutes, until onion is fragrant and translucent. Remove from heat.
Combine all ingredients in a large bowl. Grease 2 mini muffin tins or regular muffin tins (you might have to lengthen the cooking time). Scoop 1 tablespoon into each tin. Flatten each bite with the back of your spoon as you’re scooping.
Bake for 30 minutes, or until the potatoes are golden brown. Once cooked, place on a cooling rack and repeat the scooping, flattening and baking until all potatoes are cooked.
Here’s another all gluten free and easy weekly meal plan!
Sunday – Steak, Shrimp & Veggie Skewers – This is the second week in a row that we have made these. They are a great way to have light meal and get in your vegetables. I simply marinate some steak and cube up some vegetables. I typically do sweet peppers, red onions, and mushrooms and brush them with a little olive oil and garlic powder. I skewer the meat and shrimp separately since they have different cooking times. There really isn’t a wrong way to do this easy meal!
Tuesday – Girl’s Night – Matt’s on his own to watch the MLB All Star Game.
Wednesday – Chicken Stir Fry – This was a classic dish on rotation at my house growing up. My mom always made it with veggies, chicken, Italian dressing and soy sauce. I’m going to switch things up and make some homemade Italian dressing without the preservatives. I’ll post a recipe soon!
Thursday – Crockpot Chicken Tacos – this is an easy and delicious weeknight meal. It makes a ton and is great for lunches or thawed out of the freezer. I have some white corn tortillas in my fridge that I’m going to use instead of hard shells. Also, I have been dying to try some shishito peppers and think they would be a great side for this dish.