For you, I’ve chosen recipes that are less carb-heavy than what we were eating when our kids were small, and dishes that I think most people would like.
(Later note: they pre-date my Paleo days, so they’re not all wheat-, sugar-, or dairy-free. But they are pretty whole-food focused.)
A few notes to make it easier:
Every Tuesday, you make extra chicken to be used later in the week.
Once you’ve tested these recipes and decided which are keepers, you can make up the seasoning mixes in bulk to streamline that part of weeknight cooking.
Note that some recipes can have part of the prep work done the night before, or earlier in the day, to further simplify your evening prep time.
Many of my recipes incorporate vegetables so I don’t have to make a side dish, but for those that do need one, my side dish usually consists of this: pulling a bag of frozen vegetables (green beans, cauliflower, mixed veggies) or pre-sliced carrots out of the fridge, steaming them, and adding some butter and salt. Other possible additions: cheese, for broccoli or cauliflower; pine-nuts, almonds or pecans for green beans; orange marmalade or cinnamon for carrots.
Tues: Super easy shredded chicken tacos (start early; uses a slow-cooker. make extra for tomorrow’s salad)
Wed: Tex-Mex salad
Fri: Asian lettuce wraps
Mon: Ancho-crusted salmon (Substitute an off-the-shelf BBQ dry rub if you don’t want to make your own. But I highly recommend this one!)
Tues: Honey-mustard grilled chicken * (make extra for tomorrow’s salad)
Thurs: Chipotle pork tacos
Fri: Salsa verde chicken
Mon: Herb-crusted salmon
Tues: Easy roasted chicken breasts (make extra for tomorrow’s and Friday’s salad)
Wed: Caesar salad with leftover chicken; here’s a recipe for easy homemade Caesar dressing without raw or coddled eggs.
Thurs: Herb-roasted pork tenderloin
For Fall and Winter meals, I would substitute the following soups for the Wednesday night salads:
*These recipes have not been tested by me, but they’re highly rated on AllRecipes.com.