Here's a week of planned meals that are healthy, delicious, and quick to make for busy parents:

Monday: Teriyaki Chicken Stir-Fry

Ingredients:

• 2 chicken breasts, sliced into strips
• 1 cup mixed vegetables (carrots, bell peppers, snap peas)
• 2 tablespoons CO-OP Gold Sweet Teriyaki sauce
• 1 tablespoon CO-OP Gold olive oil
• Salt and pepper to taste
• Cooked brown rice (optional)

Instructions:

• Heat olive oil in a large skillet over medium-high heat.
• Add chicken strips and cook until browned and cooked through.
• Add mixed vegetables to the skillet and cook for an additional 2-3 minutes, until they are tender-crisp.
• Pour teriyaki sauce over the chicken and vegetables, stirring to coat evenly.
• Season with salt and pepper to taste.
• Serve the stir-fry over cooked brown rice, if desired.
  

Tuesday: Turkey Taco Lettuce Wraps

Ingredients:

• 1 pound ground turkey
• 1 package CO-OP Gold Taco Seasoning (35 g)
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup CO-OP Gold Shredded Cheese Three Cheese Blend 
• Lettuce leaves for wrapping (such as iceberg or romaine)
• Optional toppings: CO-OP Gold Salsa, guacamole, CO-OP Gold sour cream

Instructions:

• In a large skillet, cook the ground turkey over medium heat until browned and cooked through.
• Stir in the taco seasoning and cook for an additional 2 minutes.
• Remove from heat and let it cool slightly.
• Fill each lettuce leaf with the turkey mixture.
• Top with diced tomatoes, red onion, and shredded cheese.
• Serve with optional toppings on the side.
  

Wednesday: Baked Salmon with Roasted Vegetables

Ingredients:

• 4 salmon fillets
• 1 pound mixed vegetables (broccoli, cauliflower, carrots)
• 2 tablespoons CO-OP Gold olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving
  

Instructions:

• Preheat the oven to 400°F (200°C).
• Place the salmon fillets on a baking sheet lined with parchment paper.
• In a bowl, toss the mixed vegetables with olive oil, minced garlic, salt, and pepper.
• Arrange the vegetables around the salmon on the baking sheet.
• Bake for about 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
• Serve with lemon wedges for squeezing over the salmon.
  

Thursday: Chicken and Vegetable Skewers

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 2 tablespoons CO-OP Gold olive oil
• 1 teaspoon dried herbs (such as basil or oregano)
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes
  

Instructions:

• Preheat the grill or grill pan to medium-high heat.
• Thread the chicken, bell pepper, zucchini, and red onion onto the wooden skewers, alternating between ingredients.
• In a small bowl, mix together olive oil, dried herbs, salt, and pepper.
• Brush the skewers with the oil mixture, coating them evenly.
• Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
• Serve the skewers with a side of steamed rice or a green salad.
  

Friday: Veggie Packed Pasta

Ingredients:

• 8 ounces CO-OP Gold Authentic pasta (choose your own shape)
• 1 tablespoon CO-OP Gold olive oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup grated CO-OP Gold Parmesan cheese
• Salt and pepper to taste
  

Instructions:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat olive oil in a large skillet over medium heat.
• Add the bell pepper, zucchini, cherry tomatoes, and minced garlic to the skillet. Sauté for about 5 minutes, until the vegetables are tender.
• Add the cooked pasta to the skillet and toss everything together.
• Sprinkle grated Parmesan cheese over the pasta and season with salt and pepper to taste.
• Serve warm.
  

Feel free to adjust the portion sizes and ingredients based on your family's preferences. Enjoy your week of delicious and nutritious meals!