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!
Spring is finally here and I couldn’t be happier. Give me all the longer, warmer days, please. I’m definitely one of those people whose mood is directly tied to the weather so the spring and summer seasons are my jam.
The weather also affects what I crave to cook. Once the warm weather rolls in I’m all about tomatoes, corn, grilled anything, and lots and lots of basil. By March I’m really over the heaviness of winter foods and ready to welcome the lighter foods of spring! This week is all about getting you excited for the warm weather season!
Meal Plan 3/27 – April 1
Sunday, March 27th | Creamy Tuscan Sausage Penne | Total Time: 35 minutes | A week or so ago a follower reached out to me on Instagram asking for help locating this recipe. She said her daughter was asking her to make it which made my heart swell since it’s an original recipe I created for The Feed Feed. I describe this as the perfect winter dish but it’s just as perfect for spring. Tomatoes, ground sausage, zucchini, and cream poured over warm penne – what spring Sundays are made for!
Monday, March 28th | Crispy Miso Butter Fish with Asparagus | Total Time: 25 minutes | If you followed last week’s meal plan you probably have a tub of miso sitting in your fridge just waiting to be used! This simple sheet pan meal places buttery miso atop any white fish sprinkled with panko. Asparagus cooks alongside for a quick & healthy weeknight meal.
Tuesday, March 29th | Turkey and Quinoa Stuffed Bell Peppers | Total Time: 40 minutes | A fun spin on taco Tuesday. Ground turkey is mixed with onion, garlic, fire-roasted tomatoes and jalapeno (optional) and black beans then topped with pepper jack cheese and baked to perfection. Kid Tip: you can easily deconstruct this recipe. Just serve the beef mixture in a taco shell for kids!
Wednesday, March 30th | Thai Chicken Thighs with the Ultimate Zucchini Salad | Total Time: 45 minutes | Both of these recipes scream spring! Chicken thighs are marinated in a mix of lime, brown sugar, garlic, cilantro, and Thai basil leaves (regular basil is fine) then grilled to perfection. The zucchini is grilled and tossed in a lemony dressing then sprinkled with feta – it’s amazing. A few things – I didn’t cut the zucchini into ribbons. We just grilled it open-faced then chopped it. You can always roast your veggies in the oven and cook your chicken stove-top if grilling is too much of a pain!
Thursday, March 31st | Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette | Total Time: 1 hour 10 minutes ( the hour is for marinating) This salad will blow your mind. You are going to want to make and devour this salad all summer long! Chipotle chicken, sweet corn, avocado, strawberries, and bacon – come on!!!
Friday, April 1st | Garlic Butter Lemony Chicken Zoodles | Total Time: 25 minutes | I love the flavor combo of zucchini, tomatoes, garlic, and lemon! This recipe calls for ghee but you can totally sub butter or olive oil!
This Week for Lunch | Italian Tuna and Brown Rice Salad
Tools For This Week
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