Following a weekly meal plan is the best way to cook healthier for your family, and save time and money. Each week I share six easy, healthy, and family-friendly recipes to help you simplify feeding your family!
My favorite week is here and I could not be more excited. It’s Camp Baby, Neighborhood Camp week! Every Memorial Day for the past twenty years my neighbors have gone camping on Morris Island. I think this will be Patrick and my seventh year of joining them although we did do one year with them before we had kids, let’s call it eight.
I love and simultaneously hate everything about this trip. You see, I’m not really a camper so I had a lot to learn when we first began participating in this adventure; we didn’t have the right gear or know all the tricks of camping but now, now I know. For instance, now I know to bring a sleeping bag instead of trying to recreate my cushy bed at home. For the first few years, I straight up hauled a blow-up mattress, my fancy sheets, and duvet, via boat, to the beach. The planner in me has finally figured out that less is more when it comes to this event.
I have also finally accepted I’m going to sleep like hell, have sand in every single crevice of my body for weeks, have no access to a proper restroom, and more than likely get rained on. But, for 48 hours I will be disconnected from the world, surrounded by people I love, laugh until I cry, sing songs around the campfire, make smores with the kids, play beach games, eat pork that was buried and cooked under the sand (it’s SO good), and have the absolute best time of my life until it happens again next year. Regs and Avs love it so much that now they bring friends who have the same love/hate relationship with this camping trip that we do!! They still want to join in the fun after getting drenched two years in a row!
I’ll do a post about what we bring, and eat, after the trip in case anyone is interested! For now, let’s get thru these next five days so we can enjoy the long weekend!!
Meal Plan 5/22 – 5/27
Sunday, May 22nd | Creamy Pesto Pasta Salad | Total Time: 40 minutes | This salad will definitely get you in the summer mood. Orecchiette pasta is tossed with pesto, arugula, pine nuts, white beans, mozzarella, and sun-dried tomatoes then drizzled with a creamy dressing. Toss in grilled shrimp or chicken to make this a meal! Bacon would be good too – just saying.
Monday, May 23rd | Low Carb Shrimp and Sausage Skillet | Total Time: 30 minutes | A healthy flavor explosion. Lots of veggies – zucchini, bell peppers, onions, and garlic tossed with andouille sausage and shrimp. Quick, healthy, and delicious.
Tuesday, May 24th | 5 Ingredient Spicy Pork | Total Time: 35 minutes | I’m pretty sure this one is going to be added to your weekly rotation if you have such a thing. Pork rests in a simple sauce for twenty minutes then you flash fry the thinly sliced pieces. Kid Tip – the heat comes from hot chili paste or sriracha so if your kids like those flavors it will be fine. Serve with rice and your favorite veggies.
Wednesday, May 25th | The Easiest Grilled Chimichurri Chicken | Total Time: 35 minutes | Chimichurri is a green sauce made with parsley, garlic, olive oil, vinegar, and cilantro. It takes about five minutes to whip up and it’s amazing on everything. For this recipe, you make the simple chimichurri then let your chicken breasts marinate in it for about 20 minutes. Grill the chicken and you’re done. Make the sauce Sunday for a really quick dinner. Serve with this Summer Tomato and Cucumber Quinoa Salad!
Thursday, May 26th | Crispy Chicken Tikka Bowls with Mint Sauce | Total Time: 30 minutes | Y’all are going to die. This here is what you call a homeroom! Guess what you use for the crispy chicken – pre-made breaded chicken strips – you know, the one’s I serve my kids all of the time. The Tyson freezer chicken strips! Crispy chicken tossed with cucumbers, pickled onions, store-bought slaw all over quinoa then topped with a mint sauce. Holy heaven. Kid Tip – Chicken strips, cucumbers with a side of slaw, and quinoa!
Friday, May 27th | Grilled Zucchini Salad with Corn and Tomatoes | Total Time: 20 minutes | Pour a glass of wine and step outside while your partner does the heavy lifting for this one. Grilled zucchini, tomatoes, and corn topped with a lemony dressing and goat cheese then served over arugula. Serve with a simple flank steak or eat as is!
Lunch Idea | Mediterranean Wrap
This Week You Will Need
Make sure to tag me in your food pics this week!! I want to see what you are cooking. @dinnerwiththeduffys
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