So, the second trimester is upon us and I’m actually starting to feel like myself again…yay! I’m sure some of you moms can relate that in your first trimester sometimes getting off the couch to make a meal can be tough, especially when the smell of anything cooking can make you completely nauseated. Never mind actually trying to eat something healthy.
I did cook when I could but it was not every night and we did have take out more than I’d like to admit the past couple of months.
Since I’m not able to exercise because of my sub chorionic hemorrhage, I must fully concentrate on my nutrition to make sure I stay on track as much as possible, and most importantly feed my baby the healthiest foods I can.
The first step to ensuring I can do this is planning my meals weekly, creating my shopping list, and doing my shopping on Monday for everything I need. When I have it all mapped out and in my fridge I am 80 percent of the way there to having a healthy meal for my family every night.
Here is what is on our dinner menu for the week:
Monday: Chicken and Quinoa Soup
– 1 tbs extra-virgin olive oil
– 1 medium onion chopped
– 3 stalks celery chopped
– 2 cups of carrots chopped
– 1 tsp Cajun seasoning (salt, garlic powered, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes). *It was a little spicy so if you don’t want too spicy skip the red pepper flakes and cayenne pepper).
– 1 cup Quinoa (uncooked)
– 4 cups low sodium chicken broth
– Kosher salt and ground black pepper
– 2 cups fresh broccoli
– 2.5 cups shredded rotisserie chicken
1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the veggies are slightly soft (about 4 minutes).
2. Stir in the quinoa, then add the chicken broth, 3 cups of water, 1/2 tsp salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften (about 12 min). Add the broccoli and cook, uncovered, until tender (about 5 min). Add the chicken and stir to warm through. Season with salt and pepper to taste.
3. Ladle the soup into bowls and serve immediately or the quinoa will absorb all the broth
We all LOVED the soup and think it was the best homemade soup I’ve every made. I know it’s August and it might seem a little weird to make soup for dinner but it was loaded with protein and veggies, quick AND all made in one pot for easy clean up.
Tuesday: Baked cod, Sauteed Spinach, and Roasted Sweet Potato Fries
Wednesday: Chicken, Sausage and Peppers with Brown Rice Pasta
Thursday: Turkey Chili with Steamed Green Beans. You can find the chili recipe here.
Friday: Pizza and Salad Night :). This happens almost weekly in my house and am totally ok with it.
Saturday: Leftovers or dinner out where I will opt for a healthy choice of lean protein and veggies.
Sunday: Zoodles and Meatballs Marinara with a side salad
I aim to have a meal that is high in protein, include some kind of green veggie and pretty much only have complex carbs. I am doing brown rice pasta this week but sometimes I substitute that for regular brown rice or quinoa.
As I mentioned before, planning is KEY to serving a healthy meal to your family. If you don’t plan and you are running from activity to activity with your kids, you will resort to quick and easy…which will most likely either be takeout or boiling a pot of pasta.
All of our meals are quick, easy, AND healthy…all it takes is a little planning.
What is your go-to healthy weeknight meal? Share with me in the comments below!