First of all, thank you so much to the readers who took the reader’s survey last week! The survey is still open for one more week. If you haven’t had a chance yet to fill it out, please do! I learned a lot from the responses and am excited to implement the feedback that I can. And thank you so much for your kind words; sometimes I wonder if people are really using the meal plans so it was great to hear how they help you! Stay tuned because like I said last week, meal plan Mondays are back to being WEEKLY!
Without further ado, Let’s get to this week’s fab meal plan! It features five amazing and colorful weeknight recipes from Megan, the foodie behind the Strawberry Blondie Kitchen. She has a passion for sweet + salty, caffeine and chocolate. Watching Rachael Ray 10 years ago inspired her to get into the kitchen and get moving to create delicious food instead of resorting to take out. She whips up easy and delicious recipes, tasty dishes and decadent treats the whole family will enjoy!
This week’s weeknight recipes include a delicious street corn chowder, peach & chicken nachos, veggie stuffed shells, roasted red pepper and tomato soup, and chorizo chili with jalapeno cornbread waffles. All of these are perfect as weeknight recipes and the soup uses your slow cooker, yay! Click here for this week’s free printable grocery shopping list and have a wonderful week!
Weeknight Recipes from Strawberry Blondie Kitchen
Prep Time: 45 minutes Cook Time: 6 hours Total Time: 6 hours 45 minutes
Ingredients: roma tomatoes, red peppers, sweet onion, jalapeno, garlic, olive oil, salt and pepper, celery, carrot, tomato paste, vegetable broth, sugar, Italian seasoning, parmesan for topping.
I still have tomatoes growing in my garden believe it or not, so I used heirloom tomatoes instead of roma for this and wow, delicious! I didn’t even need to add the bit of sugar recommended in the recipe. This makes great leftovers (if you have any!) You can definitely roast the vegetables the night before to make it quicker to put together at meal time. This recipe uses a slow cooker and an immersion blender.
Prep Time: 10 minutes Total Time: 10 minutes
Ingredients: peach, red pepper, jalapeno pepper, green onion, red onion, limes, cilantro, tortilla chips, rotisserie chicken (or chicken breasts, cooked), tomatillo salsa/salsa verde, cheese, lettuce, sour cream.
I love feeding nachos to my family lately. I place the loaded platter in the middle of the table while we all just pig out, the kids think it is great. It is still very easy to me to find delicious peaches right now in California but I know it is not the same everywhere. I’m confident these nachos will still taste good even without peaches; if you can’t find any, just omit. Instead of rotisserie chicken, I cooked and shredded chicken breasts.
Prep Time: 30 minutes Total Time: 30 minutes
Ingredients: corn, butter, oil, white onion, garlic, jalapeno, chicken stock, chili powder, Parmesan, heavy cream, lime. Toppings: cilantro, chili powder, cotija cheese.
If you preserved any corn from the summer this is a perfect recipe to use them up in! If not, frozen corn works just fine. This recipe also uses an immersion blender, comes together quickly and tastes amazing! I love it topped with cotija cheese and cilantro.
Prep Time: 10 minites Cook Time: 20 minutes Total Time: 30 minutes
Ingredients: pasta sauce, jumbo pasta shells, olive oil, carrots, zucchini, yellow squash, onion, spinach (frozen), ricotta cheese, Italian cheese blend, ground fennel, salt and pepper.
Stuffed Jumbo Pasta Shells are a family favorite! I love that this recipe is so stuffed with veggies and comes together quickly.
Prep Time: 45 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours 15 minutes
Ingredients: olive oil, green bell pepper, onion, garlic, jalapeno, cumin, chili powder, oregano, cinnamon, cayenne, ground beef, chorizo, Worcestershire sauce, browning and seasoning sauce, hot sauce, tomato paste, beef broth, bay leaves, diced tomatoes, red kidney beans. For Waffles: flour, cornmeal, salt, baking powder, baking soda, milk, butter, eggs, fire roasted corn, jalapeno peppers, cheddar cheese, cilantro.
For this recipe I recommend making the chili ahead of time and then making the waffles at dinner time. My kids love waffles so switching it up and making savory waffles was a fun change. If you are short on time you could always use a pre-made chili and still make the fun cornbread jalapeno waffles!
If you make any weeknight recipes from this week’s Rainbow Delicious meal plan featuring Strawberry Blondie Kitchen please share on instagram using hashtag #rainbowdelicious & #strawberryblondiekitchen and tag us at @rainbowdelicious & @strawberryblondiekitchen, I’d love to see what you are up to in your kitchen!