Simply Recipes 2019 Meal Plan: January Week 5

What's on your menu this week? What about stuffed peppers? Or jambalaya?! Or mac and cheese with chorizo? Get these ideas and more in this week's meal plan.

This meal plan is brought to you in partnership with Milk Life. 

This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and an Army wife!

We’ve made it to the end of the first month of 2019! I imagine there’s nothing but success and happiness ahead for all of us, I’m a hopeless optimist — it’s my new thing.

One thing I know without a shadow of doubt is that great recipes are in store for us this year. I can’t wait to see what my cohorts here on Simply Recipes create for us.

In the meantime, for my cooking this week, I’m planning dishes that highlight the wide variety of cultures and flavors that the great recipe writers at Simply Recipes bring to our tables every day. And we decided to throw in an extra creamy dessert made with real milk because we could all use a treat every now and then.

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Becca's Jambalaya

Becca’s Jambalaya gives you that down-home Southern flavor that is synonymous with comfort. This recipe makes enough jambalaya for lunch leftovers the next day, so take heart in knowing the effort is well worth it. To make this dish a little quicker for a weekday, prep the onions, peppers, and celery on Sunday, and use shrimp that's already peeled and deveined.

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Mushroom Fettuccine Alfredo

Fettuccine Alfredo with Mushrooms is meatless, quick to prepare, and features real milk. I love serving this with a garden salad and hot garlic bread.

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Skillet Rosemary Lemon Chicken

Chicken thighs are a very tasty and economical way to feed a good amount of people. Serving this Skillet Lemon Rosemary Chicken with sliced, roasted potatoes and wilted spinach makes this an all too easy meal option.

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Stuffed Bell Peppers

Can Mom’s Stuffed Bell Peppers be any better?!? They’re literally a meal in an edible cup! Pre-cook the rice that’s used in this recipe and the prep time is reduced considerably. I prefer to bake my peppers while they’re raw to keep that little bit of crunch on them.

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Chorizo Mac and Cheese

Chorizo shouldn’t be confined to tacos or eggs. This Chorizo Mac and Cheese is proof that the sausage is versatile and that it compliments a whole host of dishes. I shred my cheese by hand to make sure I get the creamiest mac and cheese possible.

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Easy S'mores Pie

For a special treat this week, make a pie with real milk! The big toasty marshmallows and chocolate shavings are sure to make anyone's day.

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Marta Rivera

Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks.

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