Meal Planning for Type B People

Monday's Dinner - Teriyaki Chicken

Cook Time: 25 minutes Serves: 4

Ingredients

• 12 oz stir-fry rice noodles, or you could use rice
• 2 tablespoons olive oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, cut into thin strips
• 1 cup shredded carrots
• 1 pound chicken breast, cut into 1-inch bite-sized pieces
• 12 oz teriyaki sauce
• Sliced green onions, for serving

Instructions

1. Bring a large pot of water to a boil. Cook the rice noodles according to the package directions, then drain and set aside. These cook fast, so keep an eye on them so they don't overcook.
2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
3. Add the broccoli, bell pepper, carrots, and ½ cup of water. Season with salt. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables have softened slightly. Transfer the vegetables to a bowl.
4. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium.
5. Once the oil is hot, add the chicken in a single layer. Cook for 8-10 minutes, stirring occasionally, until browned and the chicken reaches 165°F in the center. Break up any large pieces. Lightly salt to taste. If the chicken is not yet browned, turn heat to medium-high and cook for 1- 2 more minutes, until browned.
6. Return the cooked vegetables to the skillet. Pour in the teriyaki sauce and toss to coat. If the sauce is too thick, add a little bit of water to thin it out.
7. Add the cooked rice noodles and toss until combined and heated through.
8. Divide among 4 bowls and top with green onions.

Tuesday's Dinner - Italian Grinder Sandwich

Cook Time: 20 minutes Serves: 4

Ingredients

• 1 large Italian loaf or 4 submarine rolls
• ¼ cup pesto
• 8 oz sliced deli ham
• 4 oz uncured Genoa salami
• 4 oz uncured pepperoni
• 4 oz sliced provolone cheese
• 3 cups shredded lettuce
• ¼ to ½ cup sliced pepperoncini, to taste
• ¼ cup Italian dressing
• ¼ cup mayonnaise
• ¼ red onion, thinly sliced
• Chips, for serving
• In-season fruit, for serving

Instructions

1. Preheat the oven to 350°F.
2. Cut bread horizontally. Spread the pesto evenly over the bottom half of the bread. Layer with ham, Genoa salami, and pepperoni over the pesto. Top with the provolone cheese.
3. Bake for 6-8 minutes, or until the cheese is melted.
4. While the sandwich bakes, add the shredded lettuce, pepperoncini, Italian dressing, mayonnaise, and sliced red onion to a large bowl. Toss until the lettuce is evenly coated.
5. Add the lettuce mixture evenly over the melted cheese.
6. Fold the top half of the bread over the filling. If using an Italian loaf, cut into 4 large pieces. Serve immediately with chips and fresh fruit.

Wednesday's Dinner - Creamy Beef Pasta

Cook Time: 25 minutes Serves: 6

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 onion diced
• 2 garlic cloves, minced
• 1 pound ground beef, 90% lean
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes, optional
• 3 cups beef broth
• 1 28-ounce can crushed tomatoes
• 16 ounces pasta fusilli, rotini, or similar
• ½ cup heavy cream
• ½ cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large Dutch oven (or heavy-bottomed pot with a lid) over medium-high heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until softened, about 4-6 minutes.
2. Add the ground beef to the pot. Season with Italian seasoning, salt, pepper, and red pepper flakes (if using). Cook, breaking up the meat with a wooden spoon.
3. Pour in the beef broth and crushed tomatoes. Stir to combine. Increase the heat to bring the sauce to a simmer.
4. Add the pasta and reduce the heat to medium. Cover the pot and cook for 9-12 minutes, stirring occasionally, until the pasta is al dente.
5. Remove your pot from the heat. Stir in the heavy cream and half of the Parmesan cheese. If the sauce is too thick, add beef broth 1 tablespoon at a time until it reaches your desired consistency. If it's too thin, cook over medium heat for a few more minutes to thicken.
6. Serve the creamy beef pasta immediately, topped with the remaining Parmesan cheese. The sauce will thicken slightly as it cools.

Thursday's Dinner - Slow Cooker Chicken Tacos

Cook Time: 6 hours Serves: 6

Ingredients

• 1 ½ cups salsa
• 1 package taco seasoning or ¼ cup taco seasoning
• 2 pounds chicken breasts
• ⅓ cup fresh cilantro, chopped, optional
• Juice of 1 lime
• 12 tortillas

Instructions

1. Add the salsa and taco seasoning to a slow cooker and stir to combine. Add the chicken breasts and turn them to coat in the salsa mixture.
2. Cook on low for 6 hours or high for 3 hours, or until the chicken is cooked through and easily shreds with a fork. If you have the option, I recommend cooking on low for the most tender chicken.
3. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir it into the salsa mixture.
4. Stir in the cilantro and lime juice. Taste and add additional lime juice or salt if needed.
5. Warm the tortillas and fill with the shredded chicken and your favorite taco toppings.

Friday's Dinner - Hot Honey Chicken Bowls

Cook Time: 30 minutes Serves: 5

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces
• ¾ red onion, cut into thin strips
• 2 bell peppers, cut into 1-inch pieces
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon chipotle powder or cayenne powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 cups uncooked white rice
• ¼ cup hot honey, or more to taste. I like Local Hive Hot Honey Original

Instructions

1. Add the first 9 ingredients ( chicken through pepper) to a freezer bag. Seal the bag and gently shake or massage it until the chicken and vegetables are evenly coated with the seasonings. Label the bag hot honey chicken. Freeze the bag flat.
2. Thaw chicken in the fridge for 24 hours before cooking.
3. Preheat oven to 350F.
4. Cook the rice according to the package directions. Salt to taste.
5. Add chicken and veggies to a sheet pan in a single layer. Bake for 15-18 minutes, or until the chicken reaches 165°F.
6. Divide the cooked rice between 4-5 bowls.
7. Top each bowl with the chicken and vegetables.
8. Drizzle with hot honey and serve.

Serving Idea: Instead of serving the chicken as a rice bowl, try pairing it with mac and cheese for a comforting side.