I can’t believe it has been so long since I last blogged! I have been micro-blogging on instagram, but this site still has my heart. I have some plans to post about our Napa trip, my son’s first birthday party, and meal planning ideas. Plus I am hoping to share some holiday food ideas. Can you believe that Thanksgiving is just about a month away?! Today I thought I’d share my latest weekly meal planning calendar.
On Instagram, I have had several requests for meal planning tips and tricks. I do have a few posts about this:
Here is my meal plan for this week, along with a blank template that you can print and fill in with your own meal plans. Just right click on the image to save to your downloads. I hope this is helpful! (I am not the best with technical issues. I’m sure there is a better way to do this).
For our breakfasts this week, I am making a variety of things including smoothie bowls, eggs, almond butter and banana toast, and oatmeal. Most weeks I prep some of our breakfasts ahead of time, but these will be made the morning of. We started the week off with smoothie bowls.
I have prepped most of mine and Todd’s lunches. I roasted all of the vegetables we had on Sunday night, and I heated up some quinoa. Then I divided it all up into individual tupperware containers.
Dinner tonight (Monday) was honestly the easiest meal I’ve made in a while. I sautéed 2 bags of frozen cauliflower rice from Trader Joe’s in coconut oil and seasoned it with salt and pepper. I also sautéed (in coconut oil) a bag of the chargrilled peppers and onions from the TJ’s freezer section. I shredded half of a rotisserie chicken, cut up some avocado, limes, and added a few cilantro leaves and some salsa. This was a simple, semi-homemade fajita bowl that my family loved. You could also add some Greek yogurt or sour cream.
For dinner on Tuesday night we are having Butternut Squash Carbonara. This is a recipe I posted last October, and I cannot believe I haven’t made it since then! It is gluten free and dairy free, but you could also use regular pasta. It was really really good, and I’m already excited about dinner tomorrow night!
I am planning to use the remainder of the rotisserie chicken in enchiladas on Wednesday night. I will make this homemade enchilada sauce (you probably already have all of the ingredients on hand). I’ll mix up shredded chicken, black beans, some of the sauce, and some chopped spinach. Place a little of that mixture inside corn or small flour tortillas, roll them up, and lay them out in a greased casserole dish. Top with the rest of the sauce and some grated cheese. Bake until the cheese is really melty and the sauce is bubbling.
Our Thursday dinner will be one from our freezer. I have a recipe for Broccoli, Chicken, and Rice Casserole here from a few years ago. I skip the canned soup, and it’s still a great staple at our house. This is an old, not-pretty-at-all picture. But it works. Also, I use less cheese now than I used to, but the amount is up to you!
I hope that is helpful! It gives me such peace of mind to know what my family will be eating a few days in advance. Because you know how it is – when your kids are hungry, they want to eat right that minute! 🙂