Here is our breakdown of dinners for the week! For breakfast, my husband eats cottage cheese and I usually have coffee. Lunches are generally leftovers from the night before. We also like to leave two nights open each week for either going out (take out for now, of course) or catching up on leftovers.
Saturday: Air Fryer Chicken Parmesan and Gnocchi
This is one of those “clearing out the pantry” dinners since we had Trader Joe’s gnocchi and Primal Kitchen tomato sauce hanging around for a while. For the chicken, we just dredged chicken tenders in egg and then Italian breadcrumbs before putting in the air fryer at 370F for 14 minutes.
Sunday: Korean Spicy Pork
I love watching Marion’s Kitchen on Instagram and used her recipe here for this! It was very good and not terribly spicy. We served it with rice and roasted broccoli.
Monday: Greek Chicken Salad
One of my great loves in life is marinated grilled chicken, and this recipe from Danae is perhaps my very favorite. We put this chicken on top of romaine with feta, cucumbers, red onion, and (store bought) tzatziki.
Tuesday: We Went Out
Sorry, folks, no recipe for today. We ended up getting Sizzle & Crunch and it was fantastic. Think Chipotle, but for Vietnamese food! I get rice as a base with grilled pork, all the veggies (except tomato), an egg, and their amazing cilantro sauce.
Wednesday: Basil Parmesan Salmon and Risotto
If you haven’t tried Skinnytaste recipes yet, you gotta get on it! I love this recipe for basil parmesan salmon, since it’s so easy and fast! We paired it with this super easy parmesan risotto and a small salad. Warning though: this risotto recipe makes a TON. I only made half of the recipe and we still had enough for this dinner, tomorrow’s lunch, and another dinner with a different main.
Thursday: Taco Salads
Does anyone else find themselves drawn to dips like a moth to a light? This past weekend I had purchased a pretty big (considering we are only two people and don’t snack that much) container of 5 layer bean dip on sale. I really wanted to use it up, so I put taco salads on the menu with the bean dip as a dressing. This dinner is super duper easy as it is just ground beef cooked in taco seasoning (highly recommend making your own instead of using pre-made since the sodium content is so high in them!), with romaine, cheese, and the bean dip as the dressing. I love crunch so I add cucumber to pretty much all my salads.
Friday: Scallops and Risotto
I warned you that the risotto would be making another appearance! To use up the remainder of the risotto, we decided to pair it with another seafood entree while also going through some of the freezer items. This evening we had scallops, which I just seared in the cast iron with butter (just make sure your scallops are really dry by patting them with a paper towel!), and then used the same pan to simmer more butter, white wine, and a spring of remaining basil. This dinner took all of 15 minutes to make and was quite good, especially with a glass of sauvignon blanc!