Meal planner – Week 2


Weekly Meal Planner- Week2

Happy Friday! Its a beautiful day here is San Diego! Sunny and warm… My husband and I are taking advantage of it and going for a hike tomorrow, I can’t wait! Hopefully you all have exciting plans this weekend. I am sharing another weekly plan that is looking awfully tasty! I have two new one-pot dishes that are easy and ready in 30 minutes, and couple of dishes that i shared before, plus a couple of breakfast ideas! Enjoy!

If you make one of my recipes, take a picture and share on Instagram! Use hashtag #oceanviewkitchen

Have a nice weekend!

enjoy the little things:) olga

Week 2

Monday-Rice Pilaf with Roasted Butternut Squash, Barberries, and Pistachios
Tuesday- One Pot Taco Skillet (recipe below)
Wednesday- Pasta with Spinach Pesto and Bacon Bites
Thursday- Bean and Vegetable Soup (recipe below)
Friday- Night out or check out these Asian Steak Kebabs

Breakfast: check out this Savoury Oatmeal or Easy Homemade Pancakes. For more breakfast ideas check out my Pinterest!

Rice Pilaf with Roasted Butternut Squash, Barberries, and Pistachios – this recipe is delicious, hearty and healthy!

Rice Pilaf with Roasted Butternut Squash, Barberries, and Pistachios

One Pot Taco Skillet – quick and healthy dish that is perfect for Taco Tuesday!

One Pot Taco Skillet


Pasta with Spinach Pesto and Bacon Bites – fresh pasta, homemade pesto and bacon bites…this is sooo good!!! you have to try this one!!!

Pasta with Spinach Pesto and Bacon Bites


Bean and Vegetable Soupserve it with crusty bread drizzled with extra-virgion olive oil.

Bean and Vegetable Soup


One Pot Taco Skillet

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 lb lean ground beef
  • 1 onion, diced (about 1 cup)
  • 2 garlic cloves
  • 1 large bell pepper, diced
  • 2 tsp chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1/2 tsp coriander
  • 1 teaspoons ground cumin
  • Salt, pepper to taste
  • 1 ear sweet corn, kernels removed from cob
  • 1 5 oz can diced tomatoes with green chilis
    3 cups kale (lightly packed)
  • 1 cup shredded cheddar or  jack cheese
  • green onions, to garnish


  1. In a large pan, lightly brown ground beef and crumble well, about 4-6 minutes. Remove beef from the pan. Drain excess fat, leaving 1 tbs.
  2. Add onions, peppers and garlic, and cook until onions have become translucent, about 1-2 minutes..
    Stir in beef, add chili powder, oregano, paprika, coriander, cumin, salt and pepper. Add corn, canned tomatoes and cook for another 3-4 minutes.
  3. Add kale and let wilt, about 3-4 minutes
  4. Mix well.Cover with shredded cheese and let cheese melt.
  5. When cheese is melted, serve it with corn bread, over a bed of lettuce, rice, or in a taco or burrito!


Bean and Vegetable Soup

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 1/2 lb andouille sausage, cut into 1/2 inch pieces
  • 1 leak, cleaned and sliced
  • 1 carrot, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • 1 15 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 32 oz low sodium chicken or vegetable stock
  • 2 15 oz cannellini beans, drained and rinsed
  • 3 cups kale (packed), coarsely chopped
  •  fresh lemon juice (~ 2 tablespoons or to taste)
  • fresh parsley, chopped
  • salt and pepper to taste


  1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, stirring often, until beginning to brown, 5-8 minutes. Drain excess fat, leaving 1 tablespoon.
  2. Add leak, carrots and garlic garlic, and cook, stirring frequently, until leaks begin to soften, about 4-6 minutes.
  3. Stir in thyme, rosemary and bay leaf, and cook for another minute.
  4. Add tomatoes and tomato paste. Whisk in vegetable stock, and bring to a boil.
  5. Stir in beans and kale, and cook for about 5-6 minutes.
  6. Stir in lemon juice and parsley; season with salt and pepper, to taste. Top with lemon zest if desired.

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