Meal Plan Monday: Prepped and Ready to Go

Sharing is caring!

Feeding your family is hard work! I get it. Sometimes I wish I could just ignore the fact that we all need to eat, AGAIN and wish for a dinner fairy to magically churn out healthy meals and snacks. Unfortunately that isn’t going to happen.

This week I am a little more prepared. I spent some time yesterday chopping veggies, I bought hummus (I could have made it but I didn’t want any excuses) and today I’ll share my Meal Plan. I’m trying a few new things this week.

Meal Plan

breakfast tacos


I like a quick breakfast so I prefer something I can cook or reheat quickly.

Taco Potatoes


I usually make lunches from dinner leftovers. You can do this by packing up your lunch when you are putting away dinner. Add a salad or a baked potato if you need something to make it more substantial.

Summer Berry breakfast quinoa 008


Snacks are usually very simple, but still delicious!

  • Fruit (apples, plums, nectarines, peaches, grapes, blueberries and bananas are all on hand)
  • Hummus with Fresh Veggies (carrots, cucumbers, bell pepper strips are cut and ready for dipping)
  • Sunbutter and Banana Quesadillas (oh yes I did! Thank you Rudi’s gluten-free tortillas!)
  • Popcorn

Broccoli and Brown Rice Casserole


The weather is still warms but my taste buds are beginning to crave autumn flavors. I’ll try to balance my wants (hearty spicy foods) with my needs for fresh foods that don’t overheat my kitchen.

You may have noticed that I use a lot of the same ingredients in many of these recipes. I do that so I can save time by cooking larger portions one night so I can reheat and save time another night. Here are a few ways I do that with this Meal Plan.

  • I already have about 6 cups of lentils cooked. I’ll potentially use these in Breakfast Tacos, lunch quesadillas, bean and grain bowls, Lentil-Taco potatoes, Lentil-Quinoa Veggie salad, and chili.
  • I have 8 cups of cooked quinoa. I’ll likely use it in a couple of breakfasts, the bean and grain bowl, and the Lentil-Quinoa Veggie Salad
  • I’ll bake potatoes to use in the Breakfast Tacos, Lentil Taco Potatoes, to serve with chili and the leftovers will go in the Broccoli and Potato Soup.
  • Chopped veggies and fruit will make their way into the main dishes, salads, or become side dishes.

I’m hoping this weeks preparation will save time and keep us from getting take-out.

Has the weather cooled off in your area? Are you still making “summer” food or have you moved on to your favorite fall foods?

Sharing is caring!


  1. Thanks for sharing the tip about cooking larger portions of quinoa and lentils ahead of time. So far I have only done that for rice. I think I will bake some potatoes (sweet and white) ahead of time as well. We usually eat leftovers or things just like you mentioned for lunch. I am so inspired to get home and back on track of total healthy eating….we have been out of town (in a hotel!) for almost 2 weeks! I have done the best I could, but honestly, I need to get my kids away from the hotel “free breakfast” before they permanently clog their arteries! 🙂 I just discovered that I love raw oats–with a chopped banana, some chopped almonds, and almond milk–like eating a bowl of cereal. I do not like cooked oatmeal, and I tried eating it raw for the first time this week. That is my new breakfast! 🙂

    • I’ve been eating raw oats too. I use a little rice milk, chia seeds, hemp seeds and blueberries.
      The last hotel we stayed at had a horrible breakfast buffet. I wouldn’t let my kids walk buy because almost everything was an allergy risk for my little one. Another tip, you can bake potatoes in the crockpot too. 🙂 Welcome home, now time to recover from your vacation. 🙂

  2. Love the idea for lentil taco filling. So simple and so easy – aren’t those usually the best? I’ll definitely be putting that one in the easy meal rotation once baby makes her arrival!

    • I’ve been wondering about you Kim! I was planning to email you today!
      I like to mix in quinoa sometimes too. It is so easy, especially when both are already cooked. 🙂

  3. I’m cooking summer stuff as long as I can! Hubby complains that ‘pumpkin season’ lasts WAYYYY too long in our our house 🙂

    PS – love the variety you came up with!

What do YOU think?