Following a weekly meal plan is the best way to cook healthier for your family, save time and money. Each week I share six simple, healthy and family friendly recipes to help you simplify feeding your families.
Peace out sixth and fifth grade – school is officially out for summer! And thank the Lord because May almost killed me. I get asked quite a bit if I meal plan over the summer. The answer is yes and here’s the why – having a plan isn’t just to survive the hectic week nights of the school year – it’s to keep your health in check too. Having healthy ingredients on hand makes it much more likely I will cook and eat in my home saving time, money and additional calories.
But the summer months do affect the way I meal plan; instead of designing a plan for six meals a week I usually cut it down to four as our evening plans seem to change on a dime during the summer. I also build my plan to be more in line with mine and Patrick’s preferences and less for my girls because their schedules are ever evolving. I stock up on the kid’s frozen favorites and give them the freedom to make some dinner choices on their own.
My weekly online shopping order looks a little different during the summer months too as it has to include more lunch and snack options because my girls are home all day and seem to eat 24/7! Summer Meal Planning Tip: Before you place your first summer grocery shop order do a mental check on how your family’s weekly food needs will change during the summer months.
My summer meal plan is a little more laid back than my school year meal plan but I continue to stick with it; I still want to save money, time and keep my health in check and having a realistic meal plan is the best way to accomplish all three!
Meal Plan Week of 6/6 – 6/11
Sunday, June 6th | Zucchini and Sweet Corn Quiche with a Classic Arugula Salad | Total Time: 1 hour | The perfect Sunday summer supper – fresh zucchini, sweet corn. ripe tomatoes and mozzarella cheese baked in a delicious pie crust. The peppery arugula salad is the perfect accompaniment.
Monday, June 7th | Lemon Ricotta Pasta with Sautéed Shrimp | Total Time: 30 minutes | No, pasta didn’t become a health food overnight but sometimes a recipe is just so damn good you make an exception. Or you sub zucchini noodles. To cook the shrimp – add a few tablespoons of butter or olive oil to a saucepan over medium high heat. Salt & pepper shrimp then add to pan and cook until pink, a few minutes per side.
Tuesday, June 8th | Easy Bruschetta Chicken | Total Time: 36 minutes | Bruschetta is one of my favorites whether it’s atop a crusty bread or over a protein. Meal Prep: double the chicken and bruschetta for a healthy lunch option topped over arugula.
Wednesday, June 9th | Salmon Cakes | Total Time: 25 minutes | I’m bias but these salmon cakes are the bomb dot com. Such an easy and healthy weeknight dinner recipe the whole family will love. Well, maybe not your pickiest of eaters but the rest of your fam. Meal Prep: double for lunches!
Thursday, June 10th | Honey Dijon Chicken and Veggie Foil Packets | Total Time: 35 minutes | Is there anything better than a foil packet dinner? Plop some fresh ingredients onto a piece of foil, top with sauce, wrap and bake. You can customize this for your family – just use veggies your crew will eat!
Friday, June 11th | Black Bean Taco Stuffed Sweet Potatoes | Total Time: 1 hour | I don’t particularly love sweet potatoes but when the sweetness is balanced with the savory I’m a fan. I will add ground beef to my black bean mix and use canned corn!
This Week You Will Need:
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