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!
One of my favorite bloggers, Cristin Cooper, shared a funny interaction with her husband to her stories the other day – at 6 am he asked what she would like for dinner that night. Her response was she would know what she would want to eat for dinner after 6 pm. This, in a nutshell, is why I choose to meal plan.
What does waiting until the night of to figure out what to cook for dinner actually look like? Rushing to the grocery store at 6:30, only to come home and frantically start cooking after 7? This right here, is why people hate “cooking” dinner. It’s not the cooking; it’s the stress that comes from trying to figure out what to cook and then the process that follows – a late-night grocery run then rushed cooking while your family melts down around you because they are starving.
The truth is you can have your cake and eat it too. Meal planning doesn’t take away your ability to choose what you want to eat for the week – it just gives you the ability to purchase ingredients ahead of time so you have what you need on hand thwarting stress all while saving you time and money.
Meal Plan 2/27 – 3/4
Sunday, February 27th | Favorite Chicken Pot Pie | Total Time: 1 hour 20 minutes | I was a really picky eater growing up but frozen chicken pot pie was one of my favorite dishes. If I remember correctly I successfully avoided the vegetables and filled up on the buttery crust and chicken. Not a bad plan. This recipe actually makes enough for two pot pies – make one for Sunday and freeze the other for an easy weeknight meal!
Monday, February 28th | Greek Shrimp Salad with Feta and Rice | Total Time: 20 minutes | Flavorful, healthy, and quick – doesn’t get any better. Serve hot or cold. Meal Prep: double this recipe to eat for lunch this week.
Tuesday, March 1st | One Skillet White Chicken Chili Bake | Total Time: 45 minutes | I’m a sucker for a one-pan dish. Upon first glance, this recipe may look like a bit of a pain because of the ingredient list BUT most are spices/jarred ingredients. Omit the jalapeno to make it kid-friendly.
Wednesday, March 2nd | Farro Caprese Salad with Mozzarella | Total Time: 25 minutes | Not necessarily kid-friendly but sometimes you have to cook for yourself! I adore the nutty flavor of farro and it pairs beautifully with the pesto in this dish. (You can totally sub store-bought pesto here) Add your favorite protein for a more complete meal – shrimp, chicken, tuna. The options are endless.
Thursday, March 3rd | Pork Chops with Dijon Herb Sauce | Total Time: 30 minutes | Hands down my favorite pork chop recipe I’ve ever cooked which is crazy because this recipe is insanely simple. The magic is in the cooking process – you have to trust the timing. Pork chops are safe to eat once they hit 150 – don’t overcook them!! Serve with a simple side salad or some roasted okra!
Friday, March 4th | BBQ Chicken Thighs with Balsamic Roasted Brussel Sprouts | Total Time: 35 minutes | A little something for everyone to end the week! For the Brussel sprouts: Cook alongside chicken thighs at 450. Trim and halve sprouts, then place on baking sheet. Toss with olive oil (about 6 tablespoons), salt, and pepper. Bake for 20 minutes or until golden and deeply brown. Drizzle with balsamic and a little honey then serve immediately.
This Week You Will Need:
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