Midweek Menu Meal Plan: 3.18.26

Juicy Balsamic Chicken Thighs: I like cooking chicken on the grill to add even more flavor. The outside gets a little charred, and the marinade gives it a tangy, slightly sweet flavor.

Cheesy Ranch Potato Foil Packs: Spray the foil with non-stick spray before adding the taters. I used red-skin potatoes, but others that are just as yummy are Yukon Gold, Russet, or baby potatoes.

Southern Style Green Beans: I prefer to use fresh, but canned or frozen green beans work in a pinch. Canned green beans are already soft, so they need less cooking time—just be sure to drain and rinse them first. Frozen green beans are a closer match to fresh and can go straight into the pot, but they may add extra moisture, so watch your liquid levels.

Fresh Strawberry Bread: Fresh strawberries are a must because frozen ones will release too much water when baked. Feel free to switch up the fruit by mixing in blueberries or raspberries.

Bacon Cheddar Quiche: Swiss or gruyere cheese can be used instead of cheddar. You can use plain Greek yogurt, but sour cream adds richness with a slight tang. Toss in veggies like zucchini, spinach, bell peppers, and tomatoes to this quiche. If you don’t like bacon, you can substitute sausage, ham, or turkey bacon.

Pesto Pasta Salad: I used store-bought pesto in a jar for this salad. You can find it in the Italian food section in the grocery store. Pesto in a jar tends to be a bit darker in color but will still have a rich, vibrant taste and good consistency.

Bourbon Basil Lemonade: If you want to make this drink for the kids or for those who don’t like alcohol, just leave the bourbon out. It’s a refreshing drink either way.