Here is what’s for dinner this week…


Hash Brown Ham & Broccoli Quiche
Homemade Cheese Pizza & Salad
Grilled Salmon with Rice & Spinach
BBQ Grilled Chicken & Corn on Cob
Leftover Chicken with Broccoli & Rice Casserole (Slow cooker)

Monday

Hash Brown Ham & Broccoli Quiche

  • 3 cups frozen hash brown potatoes, thawed
  • 1 1/2 cups frozen broccoli cuts, thawed
  • Diced ham or turkey (optional)
  • 4 eggs
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1 cup shredded Monterey Jack & Cheddar cheese

DIRECTIONS

  1. Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Bake for 10-15 minutes or until brown and crispy.
  2. Sprinkle with broccoli and ham.
  3. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli.
  4. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

**For kids- Make a some in a muffin pan! Let them help you make this:-)

Tuesday

Homemade Cheese Pizza & Salad

We make this a lot at our house. It’s a favorite!

Just add cheese and sauce to a store bought crust. Add some parmesan cheese around the edge of the crust. Top with veggies to spice it up!

Optional recipe:

Margherita Pizza: Olive oil, salt and pepper, fresh mozzarella, fresh tomatoes, fresh chopped basil. Add some parmesan cheese around the edge of the crust.

Margherita Recipe & Photos By: This Week For Dinner

Wednesday

Grilled Salmon with Rice & Spinach

  • Salmon fillets
  • Ginger & Sesame Teriyaki Sauce
  • Brown Rice
  • Fresh Baby Spinach

DIRECTIONS

  1. Cover the salmon in teriyaki sauce and add to grill or pan drizzled with olive oil.
  2. Grill for 3-5 minutes on each side
  3. Cook rice
  4. Add torn pieces of spinach on top of rice after it’s cooked. Cover for 5 minutes while spinach gets tender.
  5. Mix spinach with rice, add salt and pepper for taste.

Thursday

BBQ Grilled Chicken & Corn on Cob

  • 1 tsp. olive oil
  • 1-1/2 to 2 pounds chicken breasts, thighs and drumsticks
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 cup barbecue sauce
  • Corn on the cob

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a heavy skillet or grill pan over medium-high heat.
  3. Season chicken with salt and pepper.
  4. When grill pan gets hot, add chicken. Sear until browned on each side. Transfer to a baking dish.
  5. Spread barbecue sauce evenly over chicken.
  6. Cover dish with aluminum foil. Bake 30 minutes or until chicken is cooked through.
  7. Fill glass bowl with water and cook corn in microwave 6-10 minutes until tender.

Friday

Leftover Chicken with Broccoli & Rice Casserole (Slow cooker)

Broccoli & Rice Casserole (Slow cooker)

  • 1 small diced onion
  • 1/4 cup butter melted (optional)
  • 2 cups quick-cooking rice
  • 2 cups water
  • 1 can 98% fat-free cream of mushroom soup
  • 1/2 tsp salt
  • 5 oz. jar of low-fat sharp cheese spread
  • 2- 10 oz. pkgs. frozen broccoli, partially thawed

DIRECTIONS

  1. Combine all ingredients in slow cooker. Stir
  2. Cover. Cook on low 6-7 hours or on high 2-3 hours.

What are you having for dinner this week? Let me know if you have a great recipe I need to try.

Check out Meal Plan Monday for more great meal ideas.


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10 Comments

  1. It takes a little oil I bet. Probably could spray with Pam. Or did you already?

  2. I take it back. It was edible. I don't know what was up with the taters. I ended up increasing the temp to 365 and stirred the hash browns into the mix because they hadn't set up into a crust anyway. It turned out very good! The potatoes were pretty much cooked though not crispy. My picky 3 year old ATE IT! I used a veggie mix of broccoli, cauliflower, and carrots so he ate vegetables against his will 🙂

  3. I just tried to make the hash brown quiche. My hashbrowns wouldn't brown. They were in the oven for 30 minutes and were still raw. I went ahead and added the rest of the items per instructions but expect this to not be edible. I followed the recipe to a T. Any ideas? Thanks!

  4. I picked some of your healthy recipe’s. Thanks for the help. I am putting together an 8 week plan in a photo album and sticking the recipe’s in there. Am trying to do less protein centered meals. I need veggie recipe’s to be the center and the protein to be a side. Thanks!

  5. Thanks for these delicious recipes…what a big help!
    Just couldn’t find the grocery list for week 5?

  6. thanks so much amy! i love the meal plans!!!! me and the wife just started putting some sweet weekly meal plans together as well. maybe i’ll “borrow” some inspiration 🙂

    Aaron (Mr. Tharpey)’s last blog post..Week #12

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