Spanish, Cajun and Mexican-inspired meal prep with baked chicken fingers and apple oat cookies
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Chef's Notes
For the week's meal plan, I would serve Cajun Shrimp & Veggies Stew with Lemon Spring Peas Rice Pilaf first, then pair Shredded Chicken Verde with Tomatillos with the pilaf another day. That gives the same rice two different meals, one with shrimp broth and one with shredded chicken. Spanish Style Beef Meatballs & Butter Beans already includes beans, so I would put Balsamic Glazed Asparagus alongside that dish.
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I recommend reheating Crispy Baked Chicken Fingers uncovered at 350°F for 10–15 minutes, checking that the center is hot. Roasted Sweet Potato Fries can share the oven in a separate single layer; start checking them after 10 minutes. For Cajun Shrimp & Veggies Stew, I would use a covered saucepan over medium-low heat for about 6–10 minutes per refrigerated portion, stirring and checking that it is heated through. Stop heating once it reaches temperature so the shrimp do not keep cooking.
When putting a plate together, I count Crispy Baked Cauliflower Patties as a vegetable side and Roasted Sweet Potato Fries as a starch. With Crispy Baked Chicken Fingers providing protein, those two sides offer cauliflower and sweet potato in the same meal. For a plate with rice instead, I would choose Lemon Spring Peas Rice Pilaf and Balsamic Glazed Asparagus alongside the chicken.
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