Following a weekly meal plan is the best way to cook healthier for your family, save time and money! Each week I share six easy, healthy and family friendly recipes to help you simplify feeding your family!
Hallelujah it’s finally the weekend AND I will be in Charleston for the entire three days of it. It’s been one full month since I’ve had a weekend at home and I need it like you wouldn’t believe. My house, heck my life, is in complete disarray; there are suitcases of dirty clothes and golden retriever hair balls everywhere! Unfortunately Regs has a soccer game in Florence at the same time Ava has a swim meet in Charleston but it’s fine because we will all rise and fall under one roof – our own roof!
If all goes according to plan, late Saturday afternoon Regs, Avs, P and I will crowd onto our back deck in cozies to watch football. I’m going to make the easiest appetizer on the planet and thought I would share it will y’all in case you have a similar plan! The best last minute appetizer. Heck, the best appetizer period. It just also happens to be the easiest.
Goat Cheese Spread
1 (8oz.) log goat cheese at room temperature
Good quality balsamic vinegar
Good quality honey
Crushed pistachios or fresh basil
Toasted rounds
Spread goat cheese onto a serving platter or cutting board. Drizzle with balsamic vinegar and honey. Top with crushed pistachios and/or fresh, chopped basil. Serve with toasted rounds!
Meal Plan 9/19 – 9/24
Sunday, September 19th | Instant Pot Pumpkin Turkey Chili | Total Time: 30 minutes | It’s definitely not fall in Charleston but it’s cooled off just enough to enjoy eating something warm outside and I’ve been craving this pumpkin chili since 2020. This lightened up chili is the perfect balance of savory and sweet! Top with avocado and sour cream! Your kids might not tolerate this dish but that’s ok – make it knowing you can eat the leftovers for lunch this week!
Monday, September 20th | Sheet Pan Parmesan Steak and Potatoes | Total Time: 45 minutes | A one pan wonder with something for everyone. Flank steak is cooked alongside potatoes and asparagus. TIP: Use two sheet pans. You want to make sure your potatoes, asparagus and steak have enough room to breath or else everything will end up soggy. Plus, you might want to pull the potatoes out before the steak is done.
Tuesday, September 21st | Cilantro Lime Chicken Thighs | Total Time: Total Time: 20 minutes + marinating time (2 hours) | MEAL PREP: Make the marinade on Monday night and toss thighs in Tuesday AM. This marinade is so full of flavor. Serve in tortillas, over rice or lettuce – the options are endless.
Wednesday, September 22nd | Grilled Pork Chop Caprese | Total Time: 20 minutes | Why have I never thought to add mozzarella, basil, balsamic and tomato to pork before? The freaking women behind The Modern Proper are geniuses. TIP: The USDA recommends pork be cooked to an internal temp of 145 – NOT 160 like they used to. Pork chops are dry and tough at 160!!!
Thursday, September 23rd | Foil Packet Cheesy Sausage and Peppers | Total Time: 45 minutes | Such a fun take on a super simple and light dish. TIP: I will not grill my packets. I will cook everything on the stove. KID TIP: Deconstruct it. Serve plain sausage alongside some veggies and leftover roasted potatoes from Monday!
Friday, September 24th | Creamy Ground Beef and Cauliflower Rice Casserole | Total Time: 30 minutes | It’s been a minute since I’ve eaten cauliflower rice and while it’s not my personal fav, it does help to keep calories in check. I wasn’t drawn to this recipe because of the cauliflower – I was drawn to it because it has ground beef, cream cheese, cream and cheese! TIP: Sub cooked rice for the cauliflower – just add beef broth as needed!
This Week You Will Need
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