Meal Plan for Week 14 (Group 1)

Week 14 Summary
Notes for this week
Make an extra 3 cups of rice on Day 1 and save for the fried rice on Day 2. Do not pack the rice into the leftover container; store it in something large enough so that you don’t have to pack it down. On Day 4 we are making roasted red potatoes as a side, and using the leftovers in Roasted Red Potato Salad for Day 5. This is a great way to cook more on one day and have less prep the next—and it provides much better flavor than using boiled potatoes in potato salad. If you want, you can even go ahead and make the potato salad tonight and refrigerate.
Day 1
Slow Cooker Thai Chicken over Rice	Spinach and Garlic Sautéed in Butter
Day 2
Chicken Fried Rice	Asian Salad
Day 3
Creamy Balsamic Meatballs	Egg Noodles	Pan Sautéed Zucchini Slices
Day 4
Apple Cheddar Melts	Roasted Red Potatoes
Day 5
Cowboy Hot Dogs	Roasted Red Potato Salad

Day 1

Slow Cooker Thai Chicken over Rice // Spinach and Garlic Sautéed in Butter

Slow Cooker Thai Peanut Chicken

Slow Cooker Thai Peanut Chicken is tender and full of peanut-y goodness, and it's super easy with a five-ingredient sauce. Prep for this flavorful Thai peanut chicken is quick—just mix five ingredients, pour over chicken, and cook in the slow cooker. Garnishing with peanuts and cilantro adds the perfect flavor and and just the right amount of crunch.

Day 2

Chicken Fried Rice // Asian Salad

Chicken Fried Rice

This Chicken Fried Rice is an authentic recipe that I learned to make when we lived in Japan. It can be made with most any meat, or you can make it vegetarian.