Weekly Dinners


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Okay, onto today’s post…
I’ve had a few questions on what we usually eat for dinners during the week, so I thought I would do a little post about whats on my menu (sorry if this is mega boring!). I’ll post the recipes too, just so you can follow along if you want 🙂
Before Skylor and I got married, I barely cooked. My idea of eating at home was making a box of hamburger helper (yikes). Skylor’s mom, Julie, cooked a ton & he grew up loving and relying on homemade meals. When we got married, I decided that I wanted to cook most, if not all, nights of the week. I thought by practicing so much, I would up my cooking skillzzz and also so Sky could have homemade stuff.
When I am on a stricter diet, I don’t cook as much/I make simpler stuff, but our normal meals usually come from like the billions of cookbooks I have. I love Cooking Light, Betty Crocker, and Better Homes and Gardens- I try to pick healthy, nutritious foods that are decent in the calorie dept. I make the weekends a little bit more special by just making something fun and delicious (sometimes it’s healthy, sometimes not).
Onto the good stuff… here’s a sample work-week menu:
Monday: Pork Tenderloin
Tuesday: Beef and Black Bean Enchiladas (I use ground turkey instead though)
Wednesday: Italian and Chicken Lentil Soup
Thursday: Easy Chicken Pot Pie
Friday: Beef and Barley Stew
Pork Tenderloin (pictured)
Recipe from: Cooking Light Good Mood Food 

  • 1 lb pork tenderloin (cut into small pieces)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons rosemary
  • 4 canned anchovy fillets, drained and mashed.
  • 3 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced ( I used green cause it was what I had!)
  • 2 tablespoons balsamic vinegar

  1. ​Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes.
  2. Reduce heat to medium turn pork over. Add 1 teaspoon rosemary. anchovies, garlic, and bell peppers. Cook for 7 minutes or until peppers are tender and pork is done.
  3. Drizzle with vinegar and top with 1/2 teaspoon rosemary.

Beef and Black Bean Enchiladas
Recipe from: Cooking Light Good Mood Food 
Ingredients: ​

  • 2 dried ancho chiles, stemmed
  • 3 cups chicken broth
  • 1/3 cilantro leaves
  • 2 teaspoons minced garlic
  • 2 green onions chopped
  • 1- 6 inch tortilla


  • 1 lb ground sirloin (I used ground turkey)
  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 4 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon tomato paste
  • 2/3 cup rinsed and drained black beans
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lime juice
  • 12 – 6 inch tortillas at room temperature
  • 4 1/2 oz shredded cheese
  • 3 green onions finely sliced
  • 6 tablespoons fat free sour cream

    1. Preheat oven to 400 degrees.
    2. To prepare sauce, place ancho chiles in medium saucepan. Add 3 cups broth and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in torn tortilla and simmer for 5 minutes. Pour chile mixture into a blender and let sit for 10 minutes. Add cilantro, 2 teaspoons garlic and 2 chopped green onions to blender and blend until smooth. Return mixture to pan and bring to a boil over medium heat. Cook until reduced to about 2 cups (about 7 minutes). Remove sauce from heat.
    3. To prepare enchiladas, heat a large skillet over medium-high heat. Add beef, saute 5 minutes or until browned. Remove beef from pan using slotted spatula and drain. Wipe pan clean. Return pan to medium heat. Add oi and swirl to coat. Add onion; cook 8 minutes or until tender. Add garlic and next 3 ingredients and cook for 2 minutes, stirring constantly. Add in tomato paste and cook for 1 minute. Stir in beef, black beans and 1/2 cup broth. Bring to a boil and cook for 1 minute. Stir in lime juice.
    4. Fill tortillas with 3 tablespoons of beef mixture and roll up.  Spread 1/2 cup of sauce in the  bottom of the 13 x 9 casserole dish (coated with cooking spray). Arrange enchiladas seam side down. Pour remaining sauce over and bake at 400 degrees for 20 minutes. Top with desired toppings.

Italian Chicken-Lentil Soup
Recipe from Betty Crocker Cookbook Heart Healthy 

  • 1lb boneless skinless chicken thighs or breasts
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 4 medium carrots, sliced
  • 1 cup dried lentils (8 oz), rinsed
  • 4 1/2 cups chicken broth (reduced sodium)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sliced mushrooms (3 oz)
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 tablespoon dried basil leaves

  1. Remove fat from chicken. In slow cooker, mix remaining ingredients except for mushrooms, tomatoes and basil. Add chicken.
  2. Cover and cook on Low heat setting for 5 to 6 hours.
  3. Remove chicken from cooker; place on cutting board. Use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in mushrooms and tomatoes.
  4. Cover and cook on Low heat setting about 15 minutes or until heated through. Sprinkle with basil.

Easy Chicken Pot Pie
Recipe from: Betty Crocker The 300 Calorie Cookbook

  • 1/2 cup canned condensed reduced fat, reduced sodium cream of chicken soup
  • 1/4 cup fat free milk
  • 1 cup frozen mixed vegetables
  • 1/2 cup diced cooked chicken breast
  • 1/2 Bisquick heart smart mix (in the white box)
  • 1/4 cup fat free milk
  • 1 egg white or 2 tablespoons fat-free egg product

  1. Heat oven to 400 degrees. In a microwave safe 1 quart casserole pan, mix soup and 1/4 cup milk. stir in vegetables and chicken. Microwave uncovered on high for 3 minutes, stir.
  2. In a small bowl, stir remaining ingredients with wire whisk until blended. Pour over chicken mixture.
  3. Bake uncovered about 20 minutes or until crust is golden brown.

Beef and Barley Stew
Recipe from: Betty Crocker The 300 Calorie Cookbook 

  • 1 lb extra lean ground beef (or ground turkey)
  • 1 medium onion. chopped
  • 2 cups beef broth
  • 2/3 cup uncooked barley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14.5 oz) whole tomatoes, undrained
  • 2 cups frozen mixed vegetables

  1. Heat oven to 350 degrees. Spray 10 inch skillet. Add beef and onion; cook in skillet over medium heat 7 to 8 minutes, stirring occasionally until beef is brown.
  2. In an ungreased 3 quart casserole dish, mix beef mixture and remaining ingredients except frozen vegetables. Break up the tomatoes.
  3. Cover; bake 30 minutes. Stir in frozen vegetables. Cover; bake 30 to 40 minutes longer or until barley is tender.