Weekly Menu Plan Week 55 is inspired by flavors from around the globe with Italian, Asian, and American fusion flavors making this one tasty week of dinners!
I could tell y’all about how my week is going, and I will, but I have to start by saying that I’m super excited about the fusion of flavors going on with the Weekly Menu Plan Week 55! As I mentioned in the Moroccan roasted veggies power bowls post, I am coming off of a long stretch of not taking the best care of myself. Part of putting myself first is scheduling my workout times and sticking to it. So for the past 5 weeks, I’ve been working out three days/week at a CrossFit gym.
Yeah, I’ve seen all of the CrossFit documentaries too. Those elite athletes are ridiculously fit! However, I have enough friends doing CrossFit that I know that the workouts are scaled based on ability. (Read: I’m not doing anything near the level that they do in those documentaries! But that’s okay!) I am ready to challenge myself in new ways, and I wasn’t making the time to workout with any of the stuff that we have at home. The local CrossFit community is genuinely welcoming and encouraging, so the intimidation factor is surprisingly low. That’s huge for someone like me that hasn’t lifted even tiny hand weights in a million years. So one gym membership and five weeks later, I’m feeling so much better! I’m definitely stronger and have a lot more energy. Yay!
The downside (?) is that I’m hungry all. the. dang. time. Which is why I’m looking forward to making each and every recipe on the Weekly Menu Plan Week 55. The variety is so enticing! Take a look:
Italian Stuffed Peppers from Erin/The Speckled Palate is number one on my list to make this week. Sweet green peppers are stuffed with saucy pasta, hot Italian sausage, and zucchini. They are simple to make and epitomize the homestyle dinners that I’ve been craving lately.
Cheryl/Pook’s Pantry makes Tuesday extra tasty with her Thai Turkey Meatballs with Peanut Sauce. Cheryl makes what would otherwise be a bland meat something really special. Thai chile, ginger, garlic, and cilantro are just a few of the flavors that make these meatballs anything but ordinary. If you’re a nut free house like we are, substitute my favorite sunflower seed butter for an allergy friendly alternative.
My Soy Ginger Chicken Kabobs are one of my favorites recipes! The simple marinade is sweet with a slight hint of heat. Pair that with sweet peppers, onion, and fresh pineapple, this is one recipe that practically demands to be made over and over again. It’s just that good! So fire up the grill and keep this recipe in your arsenal to bust out when the mood strikes. Also included in that post are a few of my tips for easy, stress free entertaining!
Jenni/Pastry Chef Online calls her Smashed Bacon Double Cheeseburgers possibly the best ever, and I have to agree. All you need is a sturdy griddle or grill pan, a little something to smash the burgers with, and a juicy burger with those coveted crispy edges is easily attainable. Of course adding another patty, more cheese, and bacon makes it even more delicious.
Erin’s back on Friday with her inspired Pulled Pork and Coleslaw Egg Rolls. That’s right! saucy pulled pork with coleslaw veggies, rolled up in won-ton wrappers and fried to crispy perfection. Serving with coleslaw dipping sauce on the side ties it all together. This fun combination of flavors would be a big hit at parties!
Now you guys KNOW that I’m a Pie Girl through and through. So when I endorse Cheryl’s Blueberry Mini Pies, you can trust that they are the Real Deal. She uses just the right amount of sugar, fresh lemon zest to temper the sweetness, and for the love of all that is holy, she thickens the filling with cornstarch–as it should be! I can’t wait for blueberry season here Up North so that I can whip up a batch of these little cuties to take to the beach! Or stuff my face with in a dark kitchen when no one is looking. Po-TAY-to. Po-TAH-to.
And speaking of berries, how about my Strawberries and Cream Chia Pudding Parfaits? I love these things something fierce. They’re sweet enough to be called dessert, but healthy enough to qualify as breakfast or a guilt-free snack.
Have you ever tried chia pudding? Chia seeds are full of omega-3 fatty acids, fiber, and protein. They also swell to a tapioca-like consistency when stirred into the right ratio of moisture. I use a blend of milk and yogurt as a base for my chia pudding because dairy and probiotics are my BFF. The fresh strawberries lend just enough fruity sweetness to satisfy any sweet tooth. One batch will keep in the fridge for several days, so a sweet snack that you can feel good about is easily at-the-ready.
Goodness knows that I’m craving good snacks lately!
Which recipe(s) are you looking forward to making from the Weekly Menu Plan Week 55?
Feel free to drop menu suggestions into the comments section and we’ll do our best to include recipes in coming weeks.
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