Menu Plan Monday: Week 5 is Tasty and Fresh

I hope you wherever you are you are having the glorious weekend we are having in North Carolina. It was prom weekend for my daughter and with the exception of a small drizzle of rain before the evening began it was a beautiful night full of young women in beautiful dresses and young men in tuxes. My tired out princess is still sleeping as I complete this meal plan for you. This Menu Plan Monday Week 5 is tasty and fresh, full of great ingredients!


Meal Plan Monday 5-Tasty and Fresh



Meatless Monday: Sarah’s Tilapia

As I’ve said before, we’re not huge fish fans (shellfish aside) but this easy coating makes any fish super tasty. I have used this on tilapia and orange roughy. Try it on your favorite fish.

Sarah's Tilapia


  • 4 tablespoons Hellman’s Dijonnaise mustard (or 2 tablespoons Dijon mustard and 2 tablespoons mayo)
  • 3/4 cup Panko
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon finely minced fresh parsley (or parsley flakes)
  • 4 Tilapia fillets (6-8 ounces each)
  • 4 lemon wedges (if you like fresh lemon juice squeezed over your fish)
  • 3 tablespoons vegetable oil



Heat oil in a large, non-stick skillet over medium heat.

Combine the mayo and mustard in a small dish if you don’t have Hellman’s Dijonnaise

Combine the next four ingredients on a plate.

Brush a thin coating of the mustard/mayo combo on both sides of each fish fillet.

Press the fish fillet into the Panko mixture, both sides, coating well.

Saute fillets in hot oil until they are lightly browned, about 3-4 minutes, then turn and saute on the other side as well.

Serve with lemon wedges.

Taco Tuesday: Beef and Corn Tacos with Garlicky Roasted Peppers

This is a healthier taco that has such fresh ingredients from Real Simple and often appears on my meal plan.



  • bell peppers, each cut into 8 pieces
  • cloves garlic, thinly sliced
  • tablespoons olive oil
  • kosher salt and black pepper
  • small onion, chopped
  • pound ground beef chuck
  • cup frozen corn
  • teaspoons ground ancho chili powder or standard chili powder
  • corn tortillas, warmed
  • cut-up avocado, grated Cheddar, salsa, fresh cilantro, and lime wedges, for serving


Heat oven to 450° F. On a rimmed baking sheet, toss the bell peppers and garlic with 1 tablespoon of the oil and ¼ teaspoon each salt and black pepper. Roast until tender, 12 to 14 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the beef, corn, and chili powder and cook, stirring occasionally, until the beef is browned, 6 to 8 minutes more.

Divide the beef mixture among the tortillas and top with the avocado, cheddar, salsa, and cilantro. Serve with the bell peppers and lime wedges.

Wednesday: Slow Cooker Swiss Chicken

Wednesday night I need a crock pot meal in my meal plan because I’m hosting a Norwex party. (I’ll definitely share what I learn with you.) The party starts at 7 so I’ll just need to have dinner ready for whenever my family is ready to eat. This recipe from Six Sister’s Stuff is yummy, fast and easy. Perfect for me! If you haven’t checked out their website, please do, you’ll love it.

Slow Cooker Swiss Chicken


  • 6 boneless, skinless chicken breasts
  • 6 slices Swiss cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/4 cup milk
  • 1 package herb stuffing mix
  • 1/4 cup butter, melted



Spray slow cooker with nonstick cooking spray.

Place chicken breasts on the bottom of the slow cooker.

Cover chicken with slices of Swiss cheese.

In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.

Sprinkle stuffing mix on top and drizzle butter over the top.

Cover and cook on low for 4-6 hours or high for 2-3 hours.


Thursday: Turkey Lettuce Wraps

This easy recipe from My Recipes is insanely good and I love that it uses ground turkey instead of ground beef.




  • 1/2 cup finely chopped carrots
  • 1/2 cup water
  • 1 (20-ounce) package lean ground turkey
  • 1 cup chopped shiitake mushrooms (we are not mushroom people so I leave these out)
  • 1 (8-ounce) can water chestnuts, drained and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1/3 cup teriyaki sauce
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/4 cup hoisin sauce
  • 1/2 cup sliced green onions
  • 1 head iceberg lettuce, or Boston Bib, separated into leaves
  • Hoisin sauce (optional)


Cook carrots and 1/2 cup water in a large nonstick skillet over high heat, stirring occasionally, 3 to 5 minutes or until carrots are softened and water is evaporated. Remove from skillet.

Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink.

Add carrots, mushrooms, and next 8 ingredients. Increase heat to medium-high, and cook, stirring constantly, 4 minutes.

Add green onions, and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up.

Serve with Hoisin sauce, if desired.


And now for your grocery list!  Always check to see what you’ve got on hand first; you’ll spend less at the grocery store.

Need a grocery printable? I’ve got a pre-filled out one or a blank one-to make life easier for you. And they’re FREE printables!

FREE printable grocery list!FREE printable grocery list!


  • avocado
  • bell peppers
  • carrots
  • cilantro
  • cloves garlic
  • fresh ginger
  • green onions
  • 4 lemon wedges (if you like fresh lemon juice squeezed over your fish)
  • i head lettuce (iceberg or Boston Bib)
  • 1 lime
  • small onion
  • shiitake mushrooms


  • 6 boneless, skinless chicken breasts
  • pound ground beef chuck
  • 1 (20-ounce) package lean ground turkey
  • 4 Tilapia fillets (6-8 ounces each)


  • 1 (10.75 ounce) can condensed cream of chicken soup
  • creamy peanut butter
  • salsa
  • 1 (8-ounce) can water chestnuts


  • Hellman’s Dijonnaise mustard (or Dijon mustard and mayo)
  • hoisin sauce
  • olive oil
  • rice vinegar
  • sesame oil
  • teriyaki sauce
  • vegetable oil


  • Ancho or standard chili powder
  • Kosher salt
  • Parsely flakes
  • Pepper
  • Salt


  • butter
  • cheddar cheese (shredded)
  • milk
  • 6 slices Swiss cheese


  • cup frozen corn
  • 1 package herb stuffing mix
  • corn tortillas
  • 3/4 cup Panko


I hope this meal plan you allows you more time to step outside and enjoy the beauty of nature in springtime. Take a big, deep breath and relax! Have a wonderful week!


Happy (easy) cooking!


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