Weekly Meal Plan #46

Pecan Chicken Sheet Pan Dinner + Warm Autumn Kale Salad + Kofta Meatballs with Za'atar Spiced Carrots + Albondigas Soup

This week’s meal plans

I know we’re all into the holiday times now, but this week, I wanted to have a little more color than we sometimes get in November. After all, Thanksgiving food can be pretty brown. I guess, thinking about it, it does match nature which is kind of cool.

Anyway…I think you’re going to like what we’ve got this week. Lots of big flavors and kid friendly meals. I was hard pressed to find any modifications to make them more kid friendly because they are so much already.

Chicken Breast:

• Pecan Crusted Chicken Sheet Pan Dinner – So much flavor with herb seasoned pecan crust, veggies and Honey Mustard dipping sauce. You’re doubling the chicken and sweet potatoes for later in the week. Don’t throw out the extra toasted little pecan bits that fall off the chicken. They will be great in the salad.

• Warm Autumn Kale Salad – Your leftover pecan chicken and sweet potatoes get transformed into a tasty warm kale salad with apples, cranberries and a drinkable Maple Apple Cider dressing.

Ground Beef (Or any ground meat including lamb or venison):

• Kofta Style Meatballs with Za’atar Roasted Carrots – These super flavorful meatballs have versions all over the Mediterranean. These are cooked without skewers and served with fall friendly roasted carrots instead of the more summery Greek Salad.

• Albondigas Soup – Spiced meatballs slightly different than the Kofta, are cooked in a light tomato-y broth with potatoes and vegetables. This is a traditional Mexican recipe, but my interpretation to make it more weeknight friendly.

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