We’re excited for week two of healthy, homemade dinners! We’re all about cooking easy meals at home instead of picking up food, which is inevitably more expensive and not as nutritious. We hope you enjoy these recipes and would love to hear your feedback in the comments below!
Monday: To kick off the week we’re going to make a big batch of Instant Pot Creamy Mexican Chicken Soup from Danielle Walker of Against All Grain. We plan to make more than enough so that we can have left overs during the week! Bonus: this recipe is Whole30-approved.
Tuesday: We can’t wait to make Smart in the Kitchen’s Weeknight Bolognese! This veggie-filled sauce is super kid-friendly and just as delicious over pasta as it is over baked potatoes or riced cauliflower.
Wednesday: For an easy mid-week meal, we’re making The Blonde Pantry’s slow cooker Chicken Teriyaki featured last week on HoH (shown above). When using a crock-pot, this is basically a one step dinner — yes, please!
Thursday: To sneak in some veggies, we’re going to make slow cooker stuffed Italian bell peppers, another recipe from The Blonde Pantry on HoH. These are so hearty that you’ll forget there are no grain-based carbs!
Friday: TGIF! We’re going to try this veggie-loaded 15 minute pan pizza from bon appetit which also provides a fun activity for kids! If you’re gluten-free, opt for a cauliflower pizza crust.
