Weekly Meal Plan #1
We’ve all had those weeks where ‘What’s for dinner?’ feels like the hardest question in the world. To help you take the guesswork out of mealtime (and hopefully save some money), I’m sharing a complete 5-day meal plan featuring Thai Caliente Recipes.
I’ve done the heavy lifting for you with a printable shopping list and a tips to help you knock out your chopping and marinating in under an hour. And if food prep is not your thing, no worries — with this shopping list, you’ll have everything you need to prep and cook the day of.
Menu
Monday: Skillet Shrimp Fajitas
These Shrimp Fajitas are Easy to make in one pan and ready in under 30 minutes. You can adjust the homemade seasoning to your preference and add extra toppings to your tacos like Salsa and Guacamole.
*Tip- Keep the Shrimp frozen until the day of cooking. Slice all the bell peppers and onions for both the Shrimp Fajitas and Steak Quesadillas. Store them together in one large container or bag since they cook at the same rate.
Tuesday: Thai Garlic Pork
Moo Kratiem is a Thai stir fry with sliced pork and topped with crispy fried garlic for a comforting dish that’s loaded with flavor.
*Tip- Make the fried garlic for Moo Kratiem ahead of time. Once cooled, store the crispy bits in a small container with a little oil and the remaining garlic-infused oil in another. This oil is liquid gold— you can even use it to sauté the veggies for the fajitas!
Wednesday: Carne en su Jugo
Carne en su jugo translates to ‘Meat in its own juices’, and consists of a simple beef soup with bacon and blended tomatillos. This dish is commonly served with whole beans and warm corn tortillas to soak up the savory beef broth.
*Tip- Dice the beef and bacon ahead of time and use canned or homemade beans. I always keep homemade beans in my freezer. They taste better and cost less to make than canned.
Thursday: Thai Red Curry Chicken
Thai Red Curry with chicken, sweet potato and kale taste authentic, but I’m using non-traditional ingredients for a different spin on Thai Curry. It’s a one pot meal that’s reading in 30 minutes, and leftovers tastes even better the next day!
*Tip- Peel and dice the sweet potato and store it submerged in water in the fridge to prevent browning. Rinse, de-stem, and tear Kale. Store in a gallon bag with a paper towel to absorb excess moisture.
Friday: Steak Fajita Quesadilla
This Steak Fajita Quesadilla is a copycat version of Chipotle’s viral fajita quesadilla, but instead you can easily make it at home, making it perfect for a ‘Fun Friday’ recipe for the whole family.
*Tip- take the steak out of the refrigerator up to 1 hour before cooking and pat it dry before seasoning it. This helps develop a nice crust and cooks more evenly. Use the remaining peppers and onions you chopped for the shrimp fajitas earlier in the week.
I hope this helps you with the hassle of what to make for dinner and maybe a chance to try some new recipes in your kitchen! If you have any feedback, positive or negative, leave me a comment at the bottom of this post. I’ll see you next week with a new meal-plan!
