Well I’m home again for a couple of weeks, which is nice. And I actually have everything in this weekly meal plan in my fridge, ready to cook. Now, the trick is to see how many of them we actually get through.

As always, we have good intentions to eat dinner at home every night. But sometimes a frozen pizza is all the effort we can muster. Especially with the Summer sun being out so much later. We get to playing with the kids outside, then next thing we know it’s bed time!

I’ve been trying really hard to plan for really simple dinners, so have been using a lot more pre-packaged items than I normally would like. But when it boils down to (no pun intended) either packaged help homemade, or take out. I feel like any type of homemade wins every time.

Now on to the 69th edition of TSFI’s weekly meal plan.

Weekly Meal Plan 69 – 6/11/17

This is How We Do It:

Pulled Pork Sandwiches with Slaw

You can either throw a pork butt in the crock pot with some bbq sauce before leaving for work. Or you can super cheat like we did and buy kind that’s already made, you just have to heat it up. We already had buns from burgers. And I love using this yummy coleslaw to put on the pork.

Mango Fish Tacos

Use a mild white fish like cod or tilapia. You can either grill, bake, or pan fry the fish with just a little bit of blackening seasoning on it. For the grill, lay the fish on a piece of foil. Drizzle with olive oil and the seasoning. Then grill over medium heat for 10-12 minutes. Use the rest of the shredded cabbage from the pork, and toss it with Trader Joe’s Sweet and Spicy Mango Dressing (in the produce section). Warm up corn tortillas on the stove and layer with fish, slaw, chopped cilantro, and either cotija, Oaxaca, or feta cheese (feta is usually easier to find and is a good sub for the other cheeses).

Steak, Grilled Artichokes, Rice Pilaf

Simple. Grilled steak. Rice pilaf from a box. And the grilled artichokes will be an experiment. We’ll use a recipe like this one from Food.com

Breaded Pork Cutlets, Corn, Potato

For the pork, we’ll use this method from Dinner With the Rollos (which I guest post on every month btw) except we like to use the meat tenderizer mallet to pound the pork out a little before coating it with the panko. Grilled corn on the cob – wrap your corn in foil and grill for about 30 minutes. Comes out perfect every time. And since the oven is on, we might as well chop up the potatoes in wedges and cook them in the oven with the pork cutlets. On a separate sheet pan, drizzled with olive oil, salt, pepper, and rosemary.

Chicken Tortellini Alfredo

I like the fresh tortellini from the refrigerated section of the grocery store. A jar of alfredo sauce heated up on the stove. Grill a couple of breasts of chicken. Toss it all together. You could add broccoli, peas, or spinach if you wanted to have a veggie.

Kitchen Sink Salad

Basically take everything you have in your fridge from the week… It could be leftover pork, chicken, fish, or steak. Cut it up and add any leftover corn, potatoes, cabbage, any and all veggies really. I like to add tomato, egg and avocado if I have it but not necessary. Top with cheese of course. You’ll be surprised how delicious this is, and uses up your leftovers!

Lemon Chicken w/Avocado Corn Salsa

One of my friends sent me this recipe from Martha Stewart and it looks really fresh and delicious!

Don’t forget to check out our other 68 weeks of meal plans whenever you’re needing dinner inspiration. We also have a Facebook group called What’s for Dinner | The Search for Delicious Meals to share all kinds of dinner and foodie ideas… can you say food porn?