Weekly Meal Plan

• Homemade veggie noodle soup and grilled cheese
• Chicken Philly Sandwiches, Fries, & fruit
• Baked Cream Cheese Spaghetti (bumped from last week!)
• Tilapia, angel hair pasta, veggies
• Homemade Pizza
• Zucchini Quesadillas with salsa
• Dinner at the airport - we are flying to Chicago for the week!

Bean, Spinach, & Quinoa Burritos

This is a recipe from Real Simple Magazine. I love having the freezer stocked with ready to eat healthy meals and this recipe fits the bill. We added cumin to the original recipe to give it a little more flavor. This is a great way to add some quinoa to your diet!

1 1/2 cups quinoa, rinsed

2 Tbsp olive oil

1 small onion, chopped

salt and black pepper

2 tsp chili powder

1 tsp cumin

2 15.5-ounce cans pinto beans, rinsed

3/4 cup low-sodium vegetable broth

2 cloves garlic, chopped

2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid

10 burrito sized tortillas

12 oz sharp white cheddar cheese, grated (about 3 cups)

salsa, sour cream, and sliced avocado, for serving

Heat the oven to 400°. Cooke the quinoa according to the package directions.

  

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach.

  

Dividing evenly, top the tortillas with the quinoa (about 1/2 cup each), bean mixture (about 1/2 cup each), and cheddar (about 1/3 cup each). Roll up into burrito; wrap each in heavy-duty foil and place on a baking sheet.

  

Bake the burritos until warmed through, 15-20 minutes. Serve with salsa, sour cream, and sliced avocado.

 

 The uncooked wrapped burritos can be frozen in freezer bags for up to 3 months. To reheat, remove from foil and microwave on high until warmed through.

Weekly Meal Plan

Some things didn't get made last week for various reason, so they got bumped to this week's menu.

• Pork Roast with mashed potatoes, green beans, and rolls
• Bean, Spinach, & Quinoa Burritos
• Toasted Ravioli, peas, fruit, and bread
• Garlic Lime Chicken Fajitas, whole wheat tortillas, saffron rice, and fruit
• Baked Cream Cheese Spaghetti, brussel sprouts, and bread
• Black Bean Burgers, Fries, veggie and fruit
• Breakfast for dinner

Weekly Meal Plan

• Meatless Mexican Lasagna, broccoli, fruit
• Chick-fil-a
• Black Bean Burgers, veggies, fruit
• Toasted Ravioli, bread, veggies
• Breakfast for supper: eggs, sausage, zucchini tots, fruit
• Chicken Enchiladas, rice, veggies
• Pantry meal - whatever I can come up with from what we have on hand

Weekly Meal Plan

Last week I had a new recipe to try: Eggplant Lasagna. It was terrible. I won't be sharing that recipe. I have a new one on the menu to try this week so I am hoping it will turn out better.

• Orange Chipotle Chicken with Cilantro Rice, veggie, and fresh fruit
• Black Bean Soup topped with avocado and cheese, served with tortilla chips
• Spaghetti, veggie, and bread with dipping oil
• Crockpot Cilantro Lime Chicken Tacos (this is the new recipe for the week - fingers crossed!), black beans, fresh fruit, and chips & salsa
• Eggplant Panini, couscous, and fresh fruit
• Date night - dinner out
• Turkey Burgers and fries